Strawberry jam, a recipe for choice

When preparing strawberry jam, you must follow certain rules. It is desirable to collect berries in dry weather, to sort out, to rinse well, and to pour sugar in layers in a wide container so that the berry gives juice. It is enough that the strawberries stay for 3-8 hours, you can put the container overnight in the refrigerator.

Cooking strawberry jam is most convenient in enameled vessels or in stainless steel dishes. In the copper basin, you can brew jam, if its surface is not darkened. When cooking, it is better to shake the pelvis, and not to mix berries, so that they remain intact, do not crumble. A wooden spatula with stirring can be crushed berries, even if you interfere with caution.

When you are preparing a strawberry jam, take the recipe as a basis, but improvise to get a unique flavor and freshness. In the classical method, berries and sugar are taken in the proportion of 1: 1. When the berries are allowed to juice, it is necessary to gently transfer them together with the syrup into a cooking bowl and cook over low heat for at least half an hour after boiling. During this time, wash and sterilize the liter cans and lids. In the finished jam at the end of cooking add 1g of citric acid per 1 kg of berries, so that it is not candied during storage. Slightly cooled jam to spread on the banks and roll up.

You can make strawberry jam, the recipe of which provides for taking half of sugar sugar than berries. In this case, the berries are poured half the norm of sugar and left until the appearance of juice, that is, 1 kg of berries take 0.5 kg of sugar. Then bring to a boil over low heat, pour out the remaining sugar, allow it to dissolve completely and cook jam for 5 minutes, then pour into cans and roll. Banks are turned over and left so until completely cooled. Jam turns more liquid.

If you are a sweet tooth, then you will like strawberry jam, the recipe is a five-minute snack. When preparing it, take 1.5 kg of sugar, dilute in a glass of water and boil the syrup over high heat. Only need to remove the resulting foam. In boiling syrup, whole berries are dropped and jam is cooked on high heat for 5 minutes. After that, the pan is turned off, covered with a lid and wrapped with a rug, so that the jam slowly cools down. Only after this, pour on 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.

Especially it is useful in the fall to improve immunity and as a prevention against colds and flu. After all, the strawberry 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 true gourmets and connoisseurs of strawberries, you can offer an unusual recipe for making jam from strawberries. To do this, the strawberries are well washed, sorted, allowed to drain and poured into layers with sugar. Each strawberry should be dropped into vodka or at least sprinkled with vodka every layer of strawberries. The last layer of sugar, too, is to be drizzled with vodka. Leave it overnight to let the berry juice.

In the morning put on fire and allow to boil, remove the foam and leave for three hours. Thus, to cook and set aside jam aside you can fold 5-6 times. Last time to cook 15 minutes, add citric acid and immediately pour on sterile jars. To cook the jam you need to take 3 kg of strawberries, 2 kg of sugar, 1 tsp. Citric acid and 100 g. Of vodka.

In our family, too, strawberry jam is prepared, the recipe is still used by grandmother, but it never failed, so we have been using it for many years. Pour the berries layer by layer with sugar and leave overnight until juice is obtained. Berries we take 2 kg, and sugar 1,5 kg. Then merge the resulting juice, put it on the fire and add another 1 kg of sugar, completely dissolve it, transfer the berries into a pan and cook for 5 minutes, set aside for half an hour to the side and repeat the procedure three times. Last time we cook jam until ready, about 15-20 minutes. Let's cool down and pour over dry clean jars. From above we cover with a sheet of white paper. Covers we use kapron, only close the jars after complete cooling. We store jam at room temperature.

If you have strawberries growing in the garden or in the country, winter recipes are sure to come in handy. You can freeze berries, boil jam, rub with sugar and store in the refrigerator until a new crop.