Fragrant and tasty strawberries have only one drawback - plucked, they are not stored fresh for a long time. Maximum - a couple of days in a cool place. And even just a few hours in the heat. Therefore, in order to be able to enjoy this gift of nature after the “strawberry” season, many ways have been invented. Fresh berries are frozen, canned, even dried or made delicious tinctures on them.
Familiar to everyone since childhood and many beloved delicacy - this is jam. Not everyone knows how to cook strawberry jam correctly. Often you may encounter the fact that this delicate product turns out to be too thick, then liquid, and even worse if the berries boil and turn into unaesthetic rags. To avoid such problems, in many families good recipes for sweet preservation are inherited from grandmothers and mothers. But now a lot of advice on how to make strawberry jam can be found on the Internet.
Preparing this sweetness, it is necessary to find out the main points:
- how much sugar to use;
- how much to cook jam;
- how many boiling approaches to make.
For starters, you have to intelligently choose berries. They should be mature and fragrant, but not overripe, too soft, or wrinkled. It is necessary to sort out the whole strawberry, remove the spoiled, remove all the stems and sepals, rinse thoroughly from sand and dirt. Sepals, by the way, are not removed by all housewives - there is an opinion that they are useful, because they contain additional trace elements and vitamins.
Here are some pretty good recipes for making strawberry jam. In each case, the final product will vary, but it will turn out delicious.
Strawberry Jam
For every kilogram of strawberries, 0.4 kg of sugar is taken.
Prepare the berries, as described above, lay in a pan with high sides and cover with sugar. Put in the refrigerator for 6 hours.
put on a small fire. Boil and boil for 5 minutes. The jam will be sparse, but fragrant and not overcooked. Pour into pre-washed, dried,
sterilized cans, cover with prepared tin lids. Cork, turn over the banks, wrap and let cool.
Recipe for shallow, non-meaty strawberries
Prepare the berries before boiling strawberry jam, set aside. Boil the syrup over medium heat, stirring constantly with a wooden slotted spoon (take 1 kg of sugar per 1 cup of water). After boiling, boil for 5 minutes and set aside. If you notice impurities, it is better to strain. While the syrup is hot, strawberries are poured into it and this is left for 6-8 hours. Then the jam is boiled twice and cools. After boiling for the third time, leave to simmer for 5 minutes. A product is considered ready if a drop of syrup has thickened so as not to spread on a plate. Next - put in sterilized cans and roll up tin lids.
Microwave Strawberry Jam
There is also an option how to cook strawberry jam for lovers to cook in the microwave.
This is for small amounts of conservation. For 0.5 kg of berries, measure 0.45 - 0.5 kg of sugar. Strawberries in special dishes under the lid are placed in a microwave oven for a capacity of 800 for 4 minutes to let the juice run. Remove, add sugar and stir. And again in the microwave for 13 minutes. put, but without a lid. It is necessary to periodically remove the dishes and mix the jam, make sure that it does not run away and does not burn. To get and put on hot sterilized banks, roll up.
And in winter, open a jar and enjoy the taste of sultry summer.