Everyone from childhood is probably familiar with this divine sugary taste of strawberry jam with a pleasant sourness of berries. It was this preparation that was most pleasant to eat with tea on a cold autumn or winter evening. That's just conservation is not for everyone. Many are sweetened because of the abundance of finished products in stores who prefer to buy strawberry jam in supermarkets. But here sometimes one little snag arises. It seems that the contents of the treasured jar is fully consistent with the desired, but the inscription on the customerโs label bothers with an incomprehensible foreign word. "Strawberry jam", what is it?
This product is distinguished from jam by a homogeneous consistency without whole berries. When making jam, strawberries are mixed with granulated sugar and rubbed to a mushy state. In addition, the jam is more liquid due to the fact that gelatin is not present in it, which makes the store treat more thick and viscous.
Strawberry jam is good to add to baking, use it as a filling for a sweet cake. It can even be diluted with water and consumed as fruit drink - a refreshing and very healthy drink in the heat. Due to the unique properties of strawberries, this product is an excellent prevention of colds. But this delicacy can be easily prepared at home. Moreover, it will be no worse than the store, and the cost will be significantly lower. Below will be a recipe according to which you will be able to cook strawberry jam with your own hands. But first, check out the helpful tips.
- Use aluminum or copper cookware for cooking. When heated, it does not give harmful substances that can get into the jam.
- Stir the mass during cooking should be a spatula or a false one made of wood. In such a finished product will not have extraneous flavors.
- If you want the jam (strawberry or any other, it doesnโt matter) to be stored for a long time, do not forget to sterilize both dishes and their covers.
- Before adding sugar, it is better to heat sugar (but not to melt it) so that it dissolves better and does not form hard lumps. To do this, pour it on a baking sheet, evenly spreading over the entire surface, and for about 10 minutes put in the oven, heated to 100 degrees.
- To prevent fermentation and rotting in jars with the finished product, be sure to thoroughly rinse the strawberries. It is advisable to change the water several times.
- Strawberry jam requires completely pure berries without leaves and twigs. Crush them before sugar is added. Use a blender or mixer to speed up the process.
Recipe
How to make strawberry jam at home? Everything is very simple. For 1 kg of pre-crushed berries, you will need lemon peel, cut from 2 fruits, and juice squeezed from them. Everything is mixed and put on fire. The mass must be brought to a boil, then boil for 5 minutes (no more). Pre-warmed sugar is added to the mixture. After that, strawberry jam is brought to a boil again, but has been boiled for 20 minutes. Reduce the heat so that the mass boils slightly. Foam will form on the surface and must be removed. Strawberry jam is ready. Allow the product to brew for 10 minutes, then pour it into the cans already sterilized for a couple and roll it up. You can try the delicacy in a couple of weeks. If you want to get a product that is similar in consistency to a store, add a little edible gelatin to it. Then you can easily use such a jam to decorate baking and filling (it will not spread and burn).