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Strawberry jam, closed for the winter, is not only a delicious treat that reminds you of summer days, but also an excellent source of healthy vitamins and minerals. For many years, our grandmothers and mothers cooked strawberry jam like a regular five-minute. But there are many more recipes for this delicacy. This article will talk about them and the intricacies of their preparation.
The subtleties of making strawberry jam
The main condition for making tasty and healthy strawberry jam is high-quality berries. They can be either fresh or frozen.
For fresh berries, the following criteria exist:
- She must be mature and strong. It is these berries that will be able to maintain their shape in the process of making jam. A crumpled and overripe berry will not spoil the taste of the delicacy, but it will soften during cooking and give a lot of juice, making the consistency of the jam very liquid;
- Small berries. Of course, you should not measure each berry before determining it in jam. You just need to try to choose berries of a similar size. Only then will they be able to boil evenly.
When choosing frozen strawberries, you should be guided by the following criteria:
- The color of the berries should be red or burgundy. Berries that have a bluish or purple hue should not be taken;
- All berries should be separate from each other. If they are packed in an opaque bag, then you just need to shake it or feel it with your hands;
- Do not take berries that are covered with water glaze. When defrosted, they will soften and will not be able to hold their shape.
By following these simple criteria for choosing berries, you can not be afraid that strawberry jam will not turn out.
Strawberry Five Minute
There is nothing easier than making strawberry jam for the winter according to this recipe. This recipe has earned its popularity due to its simplicity and speed of getting ready-made treats.
To make strawberry jam you need:
- kilogram of strawberries;
- 1,5 kilograms of granulated sugar;
- glass of water;
- a pinch of citric acid.
Before you start cooking jam, harvested strawberries should be washed under low pressure of water and allowed to dry. If the strawberry is taken fresh, then all tails and leaves must be removed from it. The frozen berry is sold already peeled, so it does not need this procedure.
The next step is to prepare the syrup. To do this, all prepared granulated sugar is poured into a deep enameled basin or pan. It should be poured into a glass of water and mixed well. Turning on the stove on a strong fire, the future syrup must be brought to a boil.
When the strawberry syrup boils for 5 minutes, put all the prepared berries into it. At the same time, they must be mixed very carefully. Boil strawberries without reducing the heat for 5 minutes. That is why the recipe was called “five minutes”.
When 5 minutes are coming to an end, add citric acid to the almost ready strawberry jam. This is done so that the jam does not turn sour after closing in jars. After that, the stove is turned off, and the strawberry jam is sent to reach and cool. In order for the berries to be better saturated with syrup, and excess moisture is removed from the jam, it should cool slowly. Therefore, the basin or pan must be covered with a lid and wrapped in several layers of a towel or blanket.
Strawberry jam for the winter can be closed in jars only when it has completely cooled. In this case, the banks must be sterilized in advance. You can learn how to quickly and easily sterilize jars from the video:
Classic recipe
Jam cooked according to this recipe will noticeably differ in taste from the usual five-minute. Despite similar ingredients, the classic strawberry jam is richer in taste and more fragrant. In order to prepare a strawberry delicacy according to this recipe, you will need:
- kilogram of strawberries;
- 1,2 kilograms of granulated sugar;
- 1,2 liters of water.
Before you start cooking, you need to prepare everything, namely:
- Prepare the berries – first of all, they need to be washed well. After the water drains from them, they should dry for another 10-15 minutes. Only after that, all tails and leaves can be removed from the berries;
- Prepare the syrup – for this, water with granulated sugar added to it must be brought to a boil over high heat, stirring constantly. Boil the syrup until the sugar is completely dissolved.
Now you can proceed directly to the actual cooking of strawberry jam. Its duration should not exceed 40 minutes. All prepared berries should be transferred to a deep bowl and pour hot sugar syrup. First, the berries should be cooked over medium heat for about 10 minutes. When abundant foam begins to appear on the surface, reduce the fire and continue cooking. The resulting foam must be removed with a slotted spoon or spatula throughout the entire cooking.
During the cooking process, it is very important not to miss the moment when the strawberry treat is ready. When the strawberry jam begins to boil more slowly, and the foam stops forming, two small tests should be carried out to check its readiness:
- Use a tablespoon to scoop up a small amount of hot syrup and slowly pour it back. If the syrup slowly stretches and does not flow quickly, then the jam is ready.
- Again, you need to scoop up a little hot syrup, but do not pour it back, but cool it a little. Cold syrup should be dripped onto a saucer or plate. If the drop does not spread, then the jam is ready.
After both tests have shown the readiness of strawberry jam, the stove must be turned off. Hot jam should be poured into sterile jars and closed with lids. At the same time, it is not worth pouring to the end of the neck, you need to leave at least a little free space.
Strawberry jam
Strawberry jam, unlike previous jam recipes, does not contain whole strawberries and has a more uniform consistency. To prepare it you will need:
- kilogram of strawberries;
- 1,2 kilograms of granulated sugar;
- a pinch of citric acid.
Despite the fact that there will be no whole berries in strawberry jam, they should still be sorted out. Of course, one spoiled berry will not greatly affect the taste of the finished jam, but it can reduce the shelf life of a closed jar.
Selected strawberries must be washed and cleaned of tails. After that, they should be crushed in any available way, for example, with a pusher or blender. When the berries turn into puree, they must be covered with sugar and gently mixed.
Before proceeding with the preparation of strawberry jam, it is necessary to sterilize the jars and lids from them. At the bottom of each jar you need to put a little citric acid. When all preparations are made, you can start cooking jam. To do this, strawberry puree with sugar is laid out in an enameled cooking pan. Bring it to a boil over high heat, stirring constantly. When the puree boils, the fire should be reduced, cooking should be continued for another 5-6 minutes.
Ready hot jam can be poured into jars, which must immediately be wrapped until completely cooled.
Strawberry Confiture
Strawberry confiture differs slightly from regular jam and jam in its jelly-like consistency. Additives in the form of gelatin or gelfix help to achieve it.
To prepare this winter preparation you will need:
- 3 kilograms of strawberries;
- 3 kilograms of granulated sugar;
- 6 tablespoons of gelatin or gelfix.
Ripe and well-washed strawberries should be cleaned of tails and cut into several pieces.
Chopped strawberries should be put in an enamel bowl and covered with sugar so that it gives juice. In this form, strawberries should be left for a period of 3 to 6 hours, depending on how well the berries will give juice.
After the juice is released, the strawberry mass can be boiled. To do this, bring it to a boil over medium heat. After boiling, the fire must be reduced and cook for another 30 minutes. While the strawberry mass is being cooked, prepare the gelatin. It should be poured with a quarter cup of cold boiled water and left to swell for 30 minutes.
When the strawberries are cooked, remove from heat and add gelatin. After that, everything should be mixed well and darkened a little over low heat.
For optimal consistency, it is enough to simmer it for 2-5 minutes over low heat.
Ready confiture can be poured into clean sterilized jars. After closing, the jars should be wrapped in a blanket or blanket until completely cooled.
When closing strawberry jam for the winter according to any of the recipes considered, it is worth remembering that it must be stored and consumed within 6 months. But given the taste and aroma of such a delicacy, you don’t have to be afraid that it will go bad.
