How to cook strawberry jam with whole berries: recipes

4.07.2017 Winter blanks

Berries stand out, it is more convenient to take them out with a spoon than spread them on bread. Some housewives are sure to make strawberry jam easier, because the main thing there is to chop the berries, to achieve a uniform structure. Jam looks different. There, the berries are beautiful, stand out. They are carefully taken and eaten separately, remembering the hot summer. How to cook strawberry jam so that all the berries are whole, not damaged? What helps them keep fit? Secret ingredient? Thickener or stabilizer? But most recipes are simple. So the secret is different, it’s worth sorting out, as well as learning how to cook strawberry jam for the winter.

Winter strawberry jam with whole berries

What is required:

The classic recipe will require for a full, natural strawberry jam only:

strawberries - 900 gr;
sugar (need sand) - 700 gr.

Cooking:

It is worth remembering here, you need jam, not jam. After all, the fruits are boiled, the consistency is more uniform. It is easily smeared. In jam, the fruits are (preferably) whole, swim, swimming in the juice.

Sterilizing cans is easy. Rinse the jars using soap, rinse, then dry using a towel. Then put everything on a baking sheet and after setting the average temperature, hold it in the oven. Not for long, 5 minutes is enough. There is no need to sterilize in advance; it is important to pour the prepared jam into warm, dry jars.

Quantity calculation. If you take 900 grams of strawberries, two full 0.5 L cans will come out. This is normal, it is better for novice housewives to experiment with small quantities, although large-caliber blanks also require small portions. When there is a lot of jam, it boils much longer. While boiling, while warming up. Moreover, boiling time takes away a lot of aroma, useful properties.

Rinse the strawberries, then dry using ordinary paper towels (which is not a pity). As it dries, sort out, removing the tails, all the rotten berries.

Remember, metal is able to oxidize, so enamel or ceramic dishes are needed for cooking. Put strawberries in there, immediately to the bottom (basin or pots), pour sugar. Then leave so insist on the night, let the berry juice soak in sugar. Just mix gently using a wooden spoon. At the same time, sugar will give the berries hardness.

Before cooking, put the usual plate in the cold in the freezer. These are separate, test plates. Set a small fire, put jam. Let the sugar dissolve gradually. Instead of stirring, gently shake the pan. Sugar should completely dissolve before the first boil. Check this by gently dipping a spoon there. Its surface should not collect sugar crystals.

After the sugar has dissolved, increase the heat, waiting for a boiling boil, add a large lemon there, detect for 8 minutes. Then remove the pan and pour a teaspoon of jam on a chilled plate. Let cool, check mixture. If wrinkles remain, the liquid does not flow out, so it’s ready. If not, then boil for another 3 minutes, do a new test. Continue until ready.

You can’t immediately pour the finished jam, otherwise the whole strawberry will pop up. Let the hot stand for 15 minutes. Everything, it's time to pour it into dry and warm cans.

Couple of secrets

The amount is calculated every time, the main thing is the correct ratio of sugar to berries. Someone likes it sweeter, someone wants less sugar.A jam is considered to be successful, where whole strawberries float, whole berries, and the syrup is not too thick, bright, even almost transparent. Is it difficult to achieve this? Yes, the main thing is to be patient, jam will require a long exposure and observing the intervals for cooking strawberry mass. General cooking will take a decent time, but the result!

Take only natural, homemade berries. They are easier to find in the season when there are a lot of strawberries and summer residents are trying to sell the surplus. Often "private entrepreneurs" go out openly, on the road and sit, with buckets or banks of fresh berries. Take it or explore the nearest market. Strawberry season is considered to be June (all), the beginning of July, depending on what climate.

Rinse the berry first, then dry it using paper towels (they will be disposable, the berry liberates juice abundantly, do not wash it off), then grasp the leaves.

Control the cooking, you need to remove all the foam in time. It will take 3-4 separate short brews (5-10 minutes each). The size, the number of cans are unimportant, just count so that the jam all fits together. Sterilization is required. Cans, their lids.