When making strawberry jam, certain rules must be followed. It is advisable to pick berries in dry weather, sort them out, rinse well, and sprinkle with sugar in layers in a wide container so that the berry gives juice. It is enough that the strawberries stand for 3-8 hours, you can put the container in the refrigerator overnight.
It is most convenient to make strawberry jam in enameled dishes or in stainless steel dishes. In a copper basin, you can cook jam if its surface is not darkened. When cooking, it is better to shake the pelvis, and not mix the berries so that they remain intact, do not crush. When stirring with a wooden spatula, you can mash the berries, even if you stir carefully.
When you prepare strawberry jam, take the recipe as a basis, but improvise to get a unique aroma and freshness. In the classical method, berries and sugar are taken in a ratio of 1: 1. When the berries have started juice, carefully put them together with syrup in a cooking bowl and cook over low heat for at least half an hour after boiling. During this time, wash and sterilize liter jars and lids. In the finished jam at the end of cooking, add 1 g of citric acid per 1 kg of berries so that it does not become sugared during storage. Slightly cooled jam spread over the banks and roll up.
You can make strawberry jam, the recipe of which involves taking half the sugar less than berries. At the same time, I pour the berries with half the norm of sugar and leave until the juice appears, that is, 0.5 kg of sugar is taken per 1 kg of berries. Then bring it to a boil over low heat, pour out the remaining sugar, let it completely dissolve and jam for 5 minutes, then pour it into jars and roll it up. Banks are turned over and left until completely cooled. The jam is more liquid.
If you are a sweet tooth, then you will like strawberry jam, the recipe is five minutes. When preparing it, they take 1.5 kg of sugar, dilute it in a glass of water and boil the syrup over high heat. It is only necessary to remove the resulting foam. Whole berries are dipped in boiling syrup and jam is cooked over high heat for 5 minutes. After that, the pan is turned off, covered with a lid and wrapped in a blanket so that the jam cools down slowly. Only after that they are poured into clean, dry cans under plastic covers. This jam is not stored for a long time, but it turns out delicious and retains all the healing properties like fresh berries.
It is especially useful in the fall to increase immunity and as a prophylaxis against colds and flu. After all, the composition of strawberries contains vitamin C, PP, folic acid. Strawberry strengthens the walls of blood vessels, the immune system, it is a very useful berry for adults and children.
For real gourmets and connoisseurs of strawberries, you can offer an unusual recipe for making strawberry jam. To do this, strawberries are washed well, sorted, allowed to drain water and sprinkled with layers of sugar. Each strawberry should be dipped in vodka or at least sprinkled with vodka each layer of strawberries. Sprinkle the last layer of sugar with vodka. Leave overnight to let the berry juice.
In the morning put on fire and let it boil, remove the foam and leave for three hours. Thus, you can cook and set the jam aside 5-6 times. Cook for the last time 15 minutes, add citric acid and immediately pour into sterile jars. To cook the jam, take 3 kg of strawberries, 2 kg of sugar, 1 tsp. citric acid and 100 gr. vodka.
Our family also makes strawberry jam, the recipe is still used by grandmother, but he never failed, so we have been using it for many years. Pour berries in layers of sugar and leave overnight until juice is obtained. We take 2 kg of berries, and 1.5 kg of sugar. Then we pour the resulting juice, put it on the fire and add another 1 kg of sugar, completely dissolve it, transfer the berries to the pan and cook for 5 minutes, set aside for half an hour and repeat the procedure three times. The last time we cook the jam until tender, about 15-20 minutes. Let cool and pour into dry clean jars., Top cover with a sheet of white paper. We use capron lids, we only close the jars after completely cooling. We store jam at room temperature.
If you have strawberries in your garden or at the cottage, recipes for the winter will definitely come in handy. Berries can be frozen, boiled jam, grated with sugar and stored in the refrigerator until a new crop.