Hello! Summer has come and everyone's favorite berry is about to ripen. It's time to start making preparations for the winter. I bring to your attention recipes for delicious and thick strawberry jam.
This sweet treat in winter will delight the whole family, as if they have plunged into summer. If you love this berry, you can also check out the recipes for making it.
My sweet tooth is simply delighted with it. And I cook it differently every year. I try and experiment, and I want to share the results of my experiments with you.
I present my most successful options that I liked the most. And you prepare and evaluate. I am sure that at least one of the recipes will become your favorite.
First, I want to share this recipe. It is very simple to prepare, and most importantly, quick. I like to spread this dessert on a bun and wash it down with milk. Consolidation!
Ingredients:
- Strawberries – 600 gr
- Sugar - 500 gr
- Gelatin (instant) - 1 teaspoon
- Water – 50 ml
Cooking method:
Before cooking, be sure to wash the berries and remove the sepals.
1. Place the berries in a deep bowl, add sugar and mash with a masher or blender.
2. Then put on fire and bring to a boil, stirring occasionally. Cook for 20 minutes. The jam should take on a burgundy color.
3. Meanwhile, pour 1 teaspoon of gelatin with water. Stir until completely dissolved.
4. Now pour the gelatin into our brew in a thin stream, stir and cook for another 5 minutes.
6. After this, remove from the stove and put everything into jars. Turn the filled jars upside down and leave until cool. Then put them in a cool place until winter.
Jars and lids must first be sterilized in any way convenient for you.
How to make strawberry jam so that it is thick
This method is called five-minute because it is cooked three times for 5 minutes. and can be consumed immediately after cooling. Or you can leave it for the winter if possible, as it turns out very thick, aromatic and incredibly tasty.
Ingredients:
- Strawberries – 1 kg
- Sugar – 1 kg
- Citric acid - 0.5 teaspoon
Preparation:
1. Wash the berries, remove the stems and dry on a paper towel. Then transfer to a saucepan and sprinkle with sugar. Stir and let stand for two hours to release the juice.
2. After two hours, add citric acid and grind everything with an immersion blender. Then put on the fire and, stirring constantly, bring to a boil. Boil for 5 minutes, skimming off the foam from time to time. After 5 minutes, remove from heat and leave to cool completely. Do this procedure two more times.
3. Place the finished jam into jars and roll up. Turn over, cover with a towel and leave to cool.
It acquires a thick consistency after complete cooling.
Very tasty and thick strawberry confiture with lemon
Try making this treat for tea. This delicacy will appeal to all those with a sweet tooth. Amazing recipe and very easy to make. There will be no one left indifferent.
Ingredients:
- Lemons – 1.2 kg
- Strawberries – 1 kg
- Sugar - 1.3 kg
- Pectin – 2 sachets
Cooking method:
1. Rinse all fruits and berries. Cut the ends off both sides of the lemons. Set aside one lemon and grind the rest in a blender. Cut the remaining lemon into round slices. Place the ground fruit in a dish, add half the sugar, mix and place the chopped slices on top.
2. Bring the berries to a puree using an immersion blender. Pour in the remaining sugar and stir. Leave the berries and fruits for two hours until the juice appears.
3. After the elapsed time, put the strawberries on the fire, bring to a boil and cook for another 3 minutes, stirring. Do the same with lemon, just cook for 5 minutes. Then you need to let it cool and do this procedure one more time. After the second time, leave them to cool overnight.
4. After overnight, put the lemons back on the fire, add 1 packet of pectin, stir and boil for 3 minutes. Then remove from heat and pour 1/3 full into jars. Leave to cool. Then place round pieces of lemon into jars.
6. Close the jars with lids and place in a saucepan with water. Sterilize on the stove for about 10 minutes in boiling water. After which you will be left with a very tasty treat.
A simple recipe for the winter without gelatin
Making wonderful and tasty jam using this method will not present any difficulties even for novice housewives. it's so simple. And you will get an amazing dessert for the winter.
Ingredients:
- Strawberries - 1.5 kg
- Sugar – 1 kg
Preparation:
1. Wash, dry and peel the berries. Then grind them in a blender or meat grinder to a pulp. Then pour into the container in which you will cook. Add sugar there and stir.
2. Place on the fire and bring to a boil. When it boils, skim off the foam. Cook for 40 minutes, stirring the sweet mass.
The removed foam is incredibly tasty after cooling. I love her so much.
3. Prepare sterile jars with lids, place the prepared jam there and screw on the lid. Turn it over and wrap it with something warm. leave for a day until it cools down. Then put it away in storage.
Video on how to make strawberry jam with pectin
As you already understand, you can prepare a wonderful delicacy in different ways. And now I want to introduce you to another recipe that uses pectin, thanks to which the cooking time will not take you more than 4 minutes.
Pectin is a confectionery food additive that is formed from galacturonic acid residues.
Ingredients:
- Strawberries – 500 gr
- Sugar - 250 gr
- Pectin – 5 g
Check out the recipe and form your own opinion on this option, but I really like it.
To be honest, I haven’t cooked this way, but I’ll definitely try it. The jam looks very appetizing and it is so thick that it doesn’t even drip from the bun. Let's try to do it.
Preparing a berry treat without cooking
Did you know that it is not always necessary to boil the berries? You can prepare amazingly tasty confiture without cooking. I present an excellent recipe. You won't spend much time at all. But it will be so tasty and fresh, as if you were only eating berries from the garden.
Ingredients:
- Strawberries - 1 kg
- Sugar - 1.5 kg
Cooking method:
1. Peel the berries from the stems and remove any damaged ones. Then rinse and scald with boiling water.
2. Using a blender, grind them until pureed.
3. Add sugar, stir and leave for 30 minutes. Then mix again and put into jars. Store fresh jam in the refrigerator.
Confiture with orange
Another recipe for your piggy bank. And also just as simple and fast. A very interesting combination of strawberry and orange. I really like him.
Ingredients:
- Strawberries – 1 kg
- Sugar - 700 gr
- Orange – 1 piece
Preparation:
1. Wash the berries and remove the stems. Then grind through a blender or meat grinder.
2. Add squeezed orange juice and sugar to the resulting puree. Mix well and put on fire. Cook, stirring constantly for 40-50 minutes. Cooking time depends on how thick you want the jam to be. Finally add the orange zest, stir and remove from heat.
3. Pour the hot dessert into clean, sterile jars and seal immediately. The jam becomes thick when it cools completely. You can store jars at room temperature in a dark place.
Cooking strawberry jam in a slow cooker
For those who like to cook in a slow cooker, I also have a recipe. I have selected a detailed video with a step-by-step description of making strawberry jam in this unit.
Ingredients:
- Strawberries – 500 gr
- Sugar - 400 gr.
Watch how to cook it in this video recipe.
In fact, it is really very convenient, especially for summer residents. The result is a very thick and tasty jam that you will delight yourself and your family with in winter.
Well, dear friends, I’m done for today. I hope you will like my recipes. I think your loved ones will appreciate this delicacy.
Bon appetit!
Today we will tell you in our material how to properly prepare delicious, thick and divinely fragrant strawberry jam at home and offer options for cooking the workpiece on the stove with gelatin, and also tell you how to make a delicacy using a multicooker and a bread maker.
How to make thick strawberry jam with gelatin - a recipe for the winter
Ingredients:
- – 1.5 kg;
- granulated sugar – 360 g;
- gelatin – 40 g.
Preparation
In this case, the thickness of the jam is achieved not by long, tedious cooking of the jam and an impressive portion of granulated sugar. We will achieve the necessary thick texture here in a completely different way by adding gelatin to the jam.
To implement this idea, we first prepare the berries properly. To do this, we wash them, sort them, remove the stalks and place them in an enamel container. Sprinkle the layers with granulated sugar and leave for a while to separate the juice. After this, if desired, punch the berries with a blender or simply knead them with your hands, add gelatin to the mass, mix and let stand for some more time.
Now place the vessel with the preparation on moderate heat and heat, stirring frequently, until it boils. Reduce the heat to a minimum, let the jam simmer for another two minutes, then pour it into pre-sterilized containers, roll it up with sterile lids and place it under a warm blanket until it cools completely.
How to make delicious strawberry jam at home in a slow cooker?
Ingredients:
- crushed ripe strawberries – 480 g;
- granulated sugar – 400-480 g;
- citric acid - one pinch.
Preparation
The preparation of strawberry jam, as in the previous case, begins with preliminary preparation of the berries. We wash the strawberries, dry them, remove the stalks and grind them in any convenient way. You can crush the berries using a masher or mash them with your hands, but for greater homogeneity of the workpiece, it is better to punch the berries with a blender or grind them in a meat grinder.
We transfer the prepared strawberry mass into the container of the multi-device, fill it with granulated sugar and mix. Turn on the device in the “Heating” mode and keep the strawberries with sugar, stirring from time to time, until all the sugar crystals are dissolved.
After this, we switch the device to any mode while maintaining the temperature at one hundred degrees. This may be, depending on the device model, the “Soup”, “Cooking” or “Baking” program with the ability to select the temperature.
We prepare the jam without closing the lid and stirring it periodically until the desired thickness, which we test from time to time using a cooled drop on a plate.
When ready, pour the jam into sterile dry glass jars, seal tightly with lids and let cool, placing under a blanket for self-sterilization.
How to make strawberry jam at home in a bread machine?
Ingredients:
- ripe strawberries – 720 g;
- granulated sugar – 220-250 g;
- or lemon juice - one pinch or 1 tbsp. spoon accordingly.
Preparation
Making strawberry jam in a bread maker is absolutely not troublesome. It is enough just to put the required amount of pre-prepared washed and dried strawberries without stems into the bucket, cover the berries with sugar and add lemon juice or citric acid crystals. After this, close the lid of the device tightly, install the “Jam” or “Jam” program and can go about our business. The miracle device will set the cooking time itself and cook a delicious strawberry preparation.
Now all that remains is to pour the jam into sterile jars, seal them and put them under a blanket to cool.
At the beginning of summer, everyone wants to enjoy local, fresh strawberries. However, it’s time to make a healthy and very tasty preparation for the winter - strawberry jam. We offer you several recipes for strawberry jam.
Chapter 1. Classic strawberry jam recipe in 30 minutes
According to this simple recipe, in just 30 minutes you will get a thick and viscous jam, jelly-like, homogeneous, very tasty and richer in taste than regular strawberry jam.
Ingredients:
- strawberries - 1 kg
- sugar - 1 kg
- lemon juice - 1 tbsp. l.
Section 1. Preparation
1. I wash the strawberries, remove the stems and dry them to get rid of excess moisture. Any berry is suitable for making jam: large, small, overripe and slightly crushed. It may not be selected, but it must be sweet and ripe, then the jam will turn out very tasty and aromatic. The largest specimens can be cut into pieces, but this is not necessary as you will end up using a blender anyway.
2. I add sugar in a 1:1 ratio. Leave at room temperature for 2 hours, stirring occasionally to allow the berries to release their juice.
3. I pour the released strawberry juice into the pan where cooking is planned. It is advisable to use wide dishes, then due to the large evaporation area, the moisture will evaporate faster. Stirring with a wooden spatula, bring the syrup to a boil.
4. Place strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will preserve the color of the product and make the taste less cloying. Boil for 10 minutes, stirring and skimming off the foam. During this time, the strawberries will give even more juice; they will literally float in syrup.
6. Cook the jam until thickened over medium heat (boiling should be active), stir with a spatula. This takes 20-25 minutes. The jam will gradually become more viscous, and after complete cooling it will thicken even more.
7. I pour strawberry jam into jars, which must be sterilized and dry. I close with clean tin lids. I turn it upside down, wrap it up and leave it like that until completely cooled. I transfer it for storage to a cellar or other cool place, isolated from sunlight. The preparation is perfectly stored for 1 year.
The strawberry jam recipe turns out delicious, thick, viscous and jelly-like.
Chapter 2. Strawberry jam with lemon, cardamom and star anise
Thanks to a few capsules of cardamom, star anise, lemon zest and juice, we will give homemade strawberry jam a brightening aftertaste, a pleasant chill and new notes. The delicious delicacy takes 5 minutes to prepare, can be combined with any cheeses, cottage cheese, and is suitable as a sauce for pancakes and other baked goods, including white toast.
Ingredients:
- strawberries (fresh) - 500 g;
- sugar - 500 g;
- cardamom - 3-5 capsules;
- star anise - 1 star;
- lemon - 1/2-1 pcs.
Section 1. Preparation
1. First of all, we sort out the berries, leaving ripe ones for harvesting, without damage or rot - soak them in cold water for a couple of minutes, remove all impurities, then rinse them under running water.
2. Tear off the stem from each berry, grind clean strawberries to a homogeneous puree. We use an immersion blender.
3. Transfer the strawberry puree into a thick-bottomed ladle/pan, pour in all the granulated sugar and place on low heat.
4. Immediately add natural flavors, in our example - fragrant cardamom and star anise, you can also add a pinch of dried and ground mint. For convenience, place star anise and cardamom capsules in a gauze package. We continue to heat the composition and at the same time saturate it with amazing smells.
5. Having brought to an active boil, remove the pink foam that appears on the surface.
6. Add a portion of lemon zest to the hot mixture. Three small shavings, without touching the bitter pulp. We vary the zest dosage from 1 to 3 tbsp. l.
7. Next, pour in the juice of half or a whole citrus, stirring, and cook for about 5 minutes.
8. Remove the used spices.
9. Pour the aromatic strawberry jam with lemon into sterile jars and store on the pantry shelf under a sealed lid.
Chapter 3. Strawberry mint jam recipe
Mint will add a piquant aftertaste to your strawberry jam.
Ingredients:
- strawberries and sugar in the amount of 5 and 7 glasses, respectively;
- a bunch of fresh mint leaves;
- small lemon;
- a glass of boiling water;
- thickener 2 packs. It can be gelfix, confiture or pectin.
Section 1. Preparation
1. For strawberry jam you need an infusion of fresh mint. It can be obtained from boiling water, which is poured over the prepared herb. After 30 minutes, strain.
2. Combine mint infusion and sugar in a stainless steel bowl and bring to a boil.
3. Pour in the strawberries cut into 4 parts, pour in the juice of freshly squeezed lemon and wait for the mixture to boil. Skim off the foam and stir with a wooden spatula.
4. After boiling, add the thickener and actively stir the strawberry-mint mass,
let the jam boil for 1 minute and remove from heat.
5. Process the jars and lids until the jam is spilled. Either sterilize by steam, or in the oven, or in a slow cooker, or in the microwave.
6. Roll up the jam lids, turn the jars over, place them bottoms up and wrap them in a blanket.
7. After the jam has cooled completely, transfer it to the cellar for storage.
Chapter 4. Delicious and thick strawberry jam
We suggest adding orange to the strawberries, and to make the jam thicker, we use gelatin in this recipe.
Ingredients:
- 2 kg strawberries;
- 1 kg sugar;
- 500 g orange pulp;
- 40 g gelatin (pre-dilute in 200 g boiling water).
Section 1. Preparation
1. Preparation of berries: washing, cleaning of green leaves, removal of rotten and damaged fruits. The orange is peeled and crushed in a blender.
2. Processing: Grind the strawberries until smooth (puree). Pass through a sieve to remove small seeds. This will give the jam beauty and tenderness.
3. Cooking: sugar and orange are added to the puree, the whole mixture is cooked over medium heat for 20 minutes. To quickly dissolve the sugar and ensure uniform heating, it is necessary to constantly stir the boiling mass. You can add additional ingredients as desired.
4. Completion: after 20 minutes, remove the pan with jam and cover it with a cloth (gauze, towel) so that it absorbs moisture and the jam becomes thick. It is advisable to repeat the cooking step twice to obtain the optimal consistency of a magnificent dessert. During the last cooking, add gelatin.
5. Roll up the jam lids, turn the jars over, and place them bottoms up.
6. Jars of thick jam are ready for storage.
Chapter 5. Video recipe
Strawberries are an excellent addition to fresh fruit salads, cocktails, mousses and jellies, ice cream and whipped cream, cereals and baked goods. But they are tasty not only in their raw form: strawberry jam is considered one of the best desserts, a recipe for which even a novice housewife can easily master for the winter. It can be added to other desserts and drinks, flavored on toast during breakfast, used for filling pies, pies, cheesecakes, etc.
Ingredients
- Strawberries – 2 kg;
- Granulated sugar – 1.4 kg.
You can make strawberry jam for the winter from ripe, dense berries or from overripe berries: they will still be crushed.
How to make strawberry jam
The dessert, adored by many sweet tooths, is easy to prepare, either on a simple stove or in a slow cooker. It is often flavored with gelatin or pectin, but the classic recipe uses only granulated sugar and berries.
Let's learn how to make strawberry jam for the winter from step-by-step instructions:
- Pour cold water over the berries for 10 minutes: insects, small debris and other contaminants will separate from the strawberries.
- Place the raw materials in a colander or sieve and rinse under the tap.
- When the water has drained, put the berries in a saucepan and crush or grind in a blender into a puree.
- Add 700 g of granulated sugar to the mass, mix and leave for 3 hours to release the juice.
- Turn on low heat, bring the contents of the pan to a boil, and simmer for 5 minutes, removing the foam.
- Add another 700 g of sugar and cook until thickened over low heat (about 20 minutes), stirring regularly, otherwise the mixture will burn and become tasteless.
- Fill the sterilized jars to the top with strawberry jam prepared according to the recipe for the winter, wrap them with sterile lids and wait for them to cool.
The jam, which is liquid when hot, will become much thicker when it cools and acquires a distinct strawberry smell. We store it in the pantry or cabinets in the kitchen, but if the jar has already been opened, we keep it in the refrigerator so that the product does not ferment.
Ingredients
- Lemon juice – 4 tbsp;
- Strawberries – 2 kg;
- Granulated sugar – 2 kg.
We use any berries, the main thing is to reject those that are not ripe and moldy.
How to make strawberry jam recipe for the winter
Jam according to this recipe can be made not only from fresh berries: frozen ones are also suitable, but properly defrosted - in the general compartment of the refrigerator or by immersing the container in cold water.
Let's prepare aromatic strawberry jam for the winter according to the instructions:
- We wash the berries (leave the frozen ones as they are) and remove the sepals and tails.
- We cut them into 3-4 parts, place them in a saucepan, cover them with granulated sugar and grind them with a masher, hands or a blender.
- Pour in lemon juice, place on the stove and bring to a boil over high heat.
- Reduce heat and cook the jam, stirring regularly, until thickened.
- Pour the strawberry preparation into sterilized containers and screw on with sterile lids.
We store a delicious dessert that smells strongly of fresh strawberries in a cupboard or pantry. Such preparations do not require cold storage, but if the contents of the jar have already been tasted, we keep it in the refrigerator.
Ingredients
- Strawberry berries – 3 kg;
- Granulated sugar – 2.1 kg;
- Citric acid – 3 tsp;
- Gelatin – 3 tsp.
Before cooking, dilute gelatin in 300 ml of hot water and wait until it swells.
How to make delicious strawberry jam for the winter in a slow cooker
With modern technology, such as a multicooker, it has become much easier for housewives to manage the preparation of everyday and holiday dishes. Sweet desserts from berries and fruits are no less easy to prepare in it.
Let's make delicious strawberry jam in this miracle device:
- We wash the berries, let the water drain, and grind them with a blender, masher, or by hand.
- Mix the strawberry mixture with the remaining ingredients and transfer to the multicooker bowl.
- Turn on the device in the “Extinguishing” mode and cook the mixture for an hour, removing the foam and stirring occasionally.
Pour the cooked delicacy into sterile containers, roll it up and store it indoors.
Now it’s clear how to make strawberry jam according to a recipe for the winter, using different recipes, on a regular stove or in a slow cooker. We choose the most suitable method and set of ingredients, and provide the family with a delicious strawberry dessert with a delicious taste and aroma!
Strawberry jam is a delicious and simple homemade winter recipe with amazing taste. Making strawberry jam is easy if you know the characteristics of strawberries and the secrets of preparing sweet preparations.
Strawberries are a berry that has a low content of natural pectin, so there are two ways to obtain thick strawberry jam. The first way is to use a gelling agent, for example, powdered pectin. The second is to increase the amount of sugar when making jam. To make the jam really thick without adding pectin, the proportions of sugar and berries are 800 g of granulated sugar per 1 kg of fresh or frozen strawberries.
You need to cook strawberry jam for no longer than 35-45 minutes, otherwise we risk being left without the vitamins and minerals that strawberries are so rich in. The beneficial properties of strawberries are provided by ascorbic, folic and salicylic acid, fiber, antioxidants, vitamins and macroelements.
It is useful to eat strawberries and jam from them for hypertension and diseases of the cardiovascular system, kidney diseases, edema, gallbladder diseases and simply to increase immunity. Find out how to properly make strawberry jam, tasty and thick, from the step-by-step recipe with photos.
Recipe for delicious and thick strawberry jam
15 minutes to prepare
40 min to prepare
280 kcal per 100 g
How to make strawberry jam for the winter - a recipe for delicious and thick strawberry jam at home.
Yield of the finished product: approximately one and a half liters of jam. To make more jam for the winter, increase the amount of ingredients accordingly, but cook in small portions, using no more than 2 kg of strawberries at a time.
Ingredients
- frozen or fresh strawberries – 2 kg;
- sugar – 1.6 kg;
- juice of two lemons (about 5-6 tbsp);
- zest of 1 lemon.
Preparation
- First of all, prepare the jars and lids. Wash them with hot soapy water and rinse several times. Place the jars in a cold oven, heat it to 150 o C and leave for 15 minutes. Turn off the oven and do not remove the jars yet. We also thoroughly wash the lids with soapy water. Pour water into a saucepan and bring to a boil. Place the lids in the pan and boil for 2-3 minutes. Turn off the heat and leave the lids in the water until we are finished with the workpiece, but not less than 10 minutes.
- Let's prepare the necessary ingredients for the jam: strawberries, sugar and lemons. If the strawberries are fresh, sort them out, wash them thoroughly and remove the stems. It is convenient to use a tablespoon to remove the tails. Squeeze the juice from two lemons and remove the zest from one.
- Place strawberries, sugar, lemon juice and zest in a large saucepan. Lemon zest gives the finished jam a unique taste, and lemon juice ensures preservation, prevents the formation of bacteria, and also makes strawberry jam even thicker and tasty due to the presence of natural pectin.
- Place the pan on the fire and bring to a boil. Stir occasionally to help the sugar crystals dissolve faster. After the mixture has boiled, remove the foam and reduce the heat to low. Cook the jam over low heat for 35-45 minutes. The exact cooking time depends on what berries we use: frozen strawberries contain more liquid than fresh ones, so it will take longer for the jam to reach the desired consistency and thickness. The narrower the pan, the longer it takes to cook - with a low surface density, the evaporation of excess liquid takes longer.
- You can determine the readiness of the jam using a kitchen thermometer - its temperature should be 100-105 o C. In the absence of a thermometer, you can use a regular plate. To do this, before you start making the jam, place a saucer or small plate in the freezer. When the jam has visually reached the required thickness, take the plate out of the freezer and place 1 tbsp on it. strawberry preparation and wait 1-2 minutes. The mass of the correct consistency is too liquid and rather resembles a gel; If you run your finger over it, the two halves should not flow back together.
- When the jam has thickened, chop the strawberries: mash them with a wooden spoon or masher, or use a blender. This is not difficult to do: boiled strawberries are soft and crush very easily. If desired, you can leave small pieces or crush the berries until completely homogeneous. It’s okay if the jam seems a little runny: it will thicken further as it cools.
- Using a ladle and funnel, pour the hot jam into sterilized jars, not reaching 0.5 cm from the necks. Wipe the necks with a clean, damp kitchen towel. We screw the metal lids on, but do not roll them up. Place the jars of strawberry jam standing in a large pan on a wire rack or towel so that the jars do not touch each other or the edge of the pan. Fill with water up to the hangers and bring to a boil. Boil for 10 minutes. Carefully remove the jars of jam from the pan and immediately roll up the metal lids. Wrap in a towel and leave at room temperature until completely cooled, about 12 hours.
Secrets and tricks for making strawberry jam
You don’t have to sterilize the jars of jam, but in this case it is better to store the product in the refrigerator. The sterilized product can be stored for up to a year at room temperature; after opening the jar of jam, it is placed in the refrigerator.
If the strawberries are too watery and you doubt the thickness of the finished product, you can use pectin. Add it when making strawberry jam along with sugar and do not forget to stir the whole mass thoroughly. The amount of sugar in the jam recipe can be reduced to 1.2 kg per 2 kg of berries. For more information on how to use pectin, read the instructions on the package - proportions may vary depending on the manufacturer.
DoughVed advises. Under no circumstances should you wash strawberries in advance - this will spoil the berries faster. Wash your strawberries only when you are ready to start making jam.
Although the strawberries are softened during the process of making jam and then chopped, it is better to choose a berry, as for making strawberry jam - whole and not too ripe. Such strawberries contain a higher content of natural pectin. If you only have bruised and overripe strawberries on hand, you should again add powdered pectin to obtain a thick, jelly-like consistency.
In addition to pectin powder, gelatin and preserves, which contain pectin, as well as agar-agar, a natural substitute for gelatin, are used to gel jams and preserves.
Jam, unlike jam, requires a homogeneous strawberry mass without the presence of whole berries, but if you wish, in step No. 7 you can not completely mash the strawberries, but leave some of the berries in the form of pieces.
How to use strawberry jam in winter and summer
You can eat strawberry jam either on its own or use it in baking and in preparing a wide variety of desserts - its scope of application is almost limitless. Jam is more convenient than jam to spread on toast or serve with pancakes, add to milkshakes or fill puff pastries.
- Strawberry jam cake. Soak with any, coat with a layer of jam and decorate, and a simple but very tasty homemade cake is ready.
- Cupcakes with jam. Add a layer of jam: place a small amount of dough in the molds, then a teaspoon of jam, and again dough on top.
- Shortbread pie with jam. Instead of fresh berries, use strawberry jam as a layer all year round: both winter and summer.
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