New recipes

Strawberry jam recipe

Strawberry jam recipe

Strawberry jam recipe

Choose strawberries of about the same size, clean the stalks, wash them well, immerse them several times in cold water to clean the soil and let them drain.

Put the strawberries in water with well-dissolved baking soda (1 teaspoon to 1.5 liters of water) and leave in it, for hardening and preserving the shape, 15 minutes. After this time, remove the strawberries in a sieve that is dipped 2-3 times in a bowl with cold water to rinse the fruit, then let it drain.

In a larger bowl (3-4 liters) put the sugar with water on low heat to dissolve, then simmer until the syrup is well bound (check if the syrup falls on a clean plate , without spreading immediately).

Remove the pan from the heat and when the syrup no longer boils, add the well drained strawberries. Leave the bowl with strawberries for 15-20 minutes, shaking it lightly, from time to time, so that the syrup covers all the fruits, and they leave all the juice.

Bring the pan to a simmer over a high heat and watch closely, shaking it from time to time. Add 1/4 vanilla bean, split in two, to make it easier to leave its scent. Gather, with a clean spoon, the foam that forms and when the jam is almost ready, add the juice of 1/2 lemon. Check again if the syrup falls on the plate and does not spread immediately. Then the jam is ready and taken off the heat.

Leave the jam to cool, covering the bowl with a clean towel, moistened and squeezed well with water. (White sheets of paper can also be used for coating, but in no case metal or glass lids!). When the jam is cold, pour it into clean jars, which, before being closed with a lid, are wiped well in the mouth.

The jam is kept in the pantry, in a clean, cool and airy place. It is good for the jars to be labeled, if several kinds of jam are made.


1

Strawberries should be hard, without defects, preferably not very ripe and not very large.

2

For the jam, use larger, enameled and flawless pots, because the jam swells when boiled. Do not make jam in dishes in which you prepare other dishes. It is good to have special pans for jam and other sweets.

3

Prepare small amounts of jam (1 kg) so that the jam has a beautiful appearance (a larger amount of jam requires a longer cooking time, the fruit is crushed and the color will be brown).

4

Bind the syrup well, so that the cooking time, after the fruit has let its juice is shorter, and the color is beautiful. After boiling for a long time, the color darkens.

5

Use only caster sugar, not powder, which promotes sugaring.

6

Always monitor the jam (however, it does not take long to prepare) because it swells and spills over the edges of the pot.

7

Gather the formed foam well, with a clean spoon, and at the end, gently shake the pan, also for this purpose.

8

Do not boil the jam too much, because the fruit will porridge and it will turn brown.

9

In order for the jam to have a beautiful color, boil it over high heat and watch it constantly.

10

To know if the jam is ready, do the test with the bean. Do not spread immediately, but after a while. If the grain stays for a long time, it means that you have tied the jam too tightly and it will sweeten.

11

Do not pour hot jam into jars as the fruit may crush and rise to the surface. Let it cool, until the next day, well covered and in a secluded place, where it can not be disturbed. Any foreign body can sweeten it.


What are the differences between jam and jam?

If the jam (see here the strawberry jam recipe) The fruits are covered with caster sugar and left for a few hours to release their juices, for the jam, first prepare the hot sugar syrup and then put the fruits in it. The operation can be repeated 2-10 times, until the desired result is reached: translucent, firm fruits, surrounded by a thick, thick syrup. As a labor, it is much easier to prepare a jam than a jam because you do not have to stick to the stove for hours, stirring in the pot. As for costs, it is more expensive because for each kilogram of fruit, at least 1 kilogram of sugar is calculated (for some sour fruits, 1.5 or 2 kg of sugar are added).

To preserve the beautiful color of the fruit I use lemon salt (see here more about it - do not panic because it is crystallized citric acid, acid that is found naturally in citrus and other fruits and is also synthesized by our body ) or lemon juice (less efficient). I intentionally used lemon salt for strawberry jam and lemon for this strawberry jam - to see how effective lemon salt is and how beautiful and red they are. fruits from jam- see recipe here - compared to those from jam that have a slightly darker color. I put only 300-500 g of sugar per 1 kg of fruit in the strawberry jam.

Jams and jams are beautiful if they have a light color, close to that of natural fruit. I didn't use fixed gel because I didn't need anything like that - the syrup bound itself by boiling. Care must be taken that the syrup does not drop excessively and begins to caramelize. Also, for jams, stronger fruits are chosen, without defects, preferably not completely ripe (not to be flea).


Strawberries washed, cleaned and possibly cut if they are too big (for me 818gr.)

The sugar the same amount as the strawberries (818gr.) Is put in a 4L pan together with 250ml of water. Boil the syrup until the drops that drain from the spoon on the plate form pearls. Turn off the heat, squeeze the juice from half a lemon and put the strawberries, a sachet of vanilla sugar and mix. Leave the dish covered for about 1 hour, then turn it on the fire again and boil for about half an hour until again the drops on the spoon remain like pearls on a plate. Immediately add the juice of half a lemon and 2 tablespoons of rum, mix and turn off the heat.

After 10/15 minutes, put it in the washed, dried jars and close it with the lid. It is kept in the pantry. The lid is only opened before the strawberry jam is consumed, because a vacuum is formed inside. Attention is a very close jam, the fruits remain whole and the syrup is thick. The moment the drops begin to form on the plate, the fire must be closed immediately, otherwise the jam begins to darken in color and the syrup becomes viscous.


Strawberries washed, cleaned and possibly cut if they are too big (for me 818gr.)

The sugar the same amount as the strawberries (818gr.) Is put in a 4L pan together with 250ml of water. Boil the syrup until the drops that drain from the spoon on the plate form pearls. Turn off the heat, squeeze the juice from half a lemon and put the strawberries, a sachet of vanilla sugar and mix. Leave the dish covered for about 1 hour, then turn it on the fire again and boil it for about half an hour until again the drops on the spoon remain like pearls on a plate. Immediately add the juice of half a lemon and 2 tablespoons of rum, mix and turn off the heat.

After 10/15 minutes, put it in the washed, dried jars and close it with the lid. It is kept in the pantry. The lid is only opened before the strawberry jam is consumed, because a vacuum is formed inside. Attention is a very close jam, the fruits remain whole and the syrup is thick. The moment the drops start to form on the plate, the fire must be closed immediately, otherwise the jam will start to darken in color and the syrup will become viscous.


Strawberry jam recipe

Wash the strawberries well and scoop them out with a straw.

Cut into smaller pieces, place in a large saucepan and cover with sugar.

We leave them like this overnight. They will leave a lot of juice. I didn't put any more water.

The next day, put them on low heat and cook for about 30 minutes. To test if it is ready, we put a drop of the jam juice on a saucer, and if the syrup does not flow, then the jam is ready.

When the jam cools, put it in jars and label it. I had some labels from Dr. Oetker.

From 1.2 kg of fruit I obtained a quantity of jam of: a jar of 450 g and one of 550 g.

Note! The total preparation time is longer, taking into account that they have to leave their juice overnight. But the cooking time is about 30 minutes.


Strawberry jam

For this jam, I had a bowl of country strawberries, tiny, fragile so that they fell apart when boiled, but they were very fragrant.

Wash the strawberries, clean the stalks and put them in a large bowl. Cover with sugar and leave overnight.

The next day, when they are boiled, add water and simmer. Choose a large pan even if you have little fruit, so that the liquid drops faster and you don't boil it too much. When you use water or small amounts of sugar, the cooking time is longer and the jam will get a darker shade.

Take the foam when needed, always mix, not to stick. Boil until the syrup binds, it took me about 40 minutes. When ready, pour hot into the jars prepared before, put the lids on, turn upside down, cover with a kitchen towel and leave to cool, then label.

Because they do not use preservatives, they are kept in a cool place and consumed quickly. For me, but they don't have much time to spoil.

Preparation time: about 1 hour + time needed to leave their juice (I left them overnight)
Cooking time: approx. 40 min
Servings: 1 jar of 700 g.


Strawberry jam

We all enjoyed strawberry jam in childhood & # 8211; the tastier it is, the easier it is to prepare.

If you have a lot of strawberries and you don't want to risk spoiling them, the simplest option is to make a jam out of them. You can use strawberry jam for pancakes, cakes, pies, bread or plain. (Here's how to make the best homemade bread)

If the jam is crushed by the fruit when boiled, the strawberry jam remains whole. The flavor of the final product is undeniable.

  1. Wash the strawberries well and then remove the stems and leaves.
  2. Then cover the strawberries with sugar and leave them in the fridge overnight.
  3. After soaking overnight, place the strawberries in a large pot with the juice and simmer.
  4. From time to time, you need to remove the foam that forms on the surface of the mixture.
  5. In the meantime, sterilize their jars and lids. Wash a few jars well, then immerse each one in a pot of boiling water for a few seconds. Repeat the same procedure for the lids. Allow all dishes to dry on a clean kitchen towel.
  6. When the jam has dropped by half, add the juice of half a lemon, mix well and turn off the heat.
  7. After it has cooled, put the jam in sterilized jars and put the lid on each.

We also recommend these recipes:

Cake top & # 8211 the simplest recipe

Classic recipe for homemade gingerbread

4 / 5 - 1 Review (s)

Strawberry jam (2)

For me, a good jam must have, in addition to the aromatic taste, a color that suits it. That's why I always choose to prepare small portions, large portions requiring long boiling risk losing their vivid color given by the fruit.

Strawberry jam is one of my favorites. I adore her with a cup of milk and bread with butter.

[ingredients title = & # 8221Strawberry Jam Ingredients & # 8221]

[directions title = & # 8221Strawberry Jam Preparation & # 8221]

  1. Wash the strawberries by passing them under a stream of cold water.
  2. Clean them of tails and any less healthy strawberries. After cleaning, 800 gr. Cut them into cubes.
  3. Put the sugar and water in a double-bottomed bowl.
  4. Put the pot on low heat on the stove. Mix lightly with a wooden spoon.
  5. Boil the syrup until it passes the drop test & # 8211 put cold water in a cup and take a spoonful of the hot syrup. Let the syrup drain back into the bowl and drop the last drop on the spoon into the bowl with cold water. If it spreads instantly, the syrup must be boiled until the last drop on the spoon remains like a pearl in cold water. It took me about 14 minutes for the syrup to set.
  6. Turn off the heat and add the strawberries and half a lemon, sliced.
  7. Put the lid on the bowl and leave it for an hour.
  8. After an hour, put the pot back on low heat and boil the jam depending on the consistency you want. I boiled it for approx. 50 minutes. If you want it more tied, leave it for another 10-15 minutes. Check how tight the strawberry jam is by placing a teaspoon on a saucer and refrigerating for 5 minutes.
  9. Near the end, add the squeezed juice from the remaining lemon.
  10. Put the hot jam in washed and dried jars in the oven.
  11. Staple the jars, put them with the lid down and leave them covered with a blanket overnight.

Strawberry jam (2)

For me, a good jam must have, in addition to the aromatic taste, a color that suits it. That's why I always choose to prepare small portions, large portions requiring long boiling risk losing their vivid color given by the fruit.

Strawberry jam is one of my favorites. I adore her with a cup of milk and bread with butter.

[ingredients title = & # 8221Strawberry Jam Ingredients & # 8221]

[directions title = & # 8221Strawberry Jam Preparation & # 8221]

  1. Wash the strawberries by passing them under a stream of cold water.
  2. Clean them of tails and any less healthy strawberries. After cleaning, 800 gr. Cut them into cubes.
  3. Put the sugar and water in a double-bottomed bowl.
  4. Put the pot on low heat on the stove. Mix lightly with a wooden spoon.
  5. Boil the syrup until it passes the drop test & # 8211 put cold water in a cup and take a spoonful of the hot syrup. Let the syrup drain back into the bowl and drop the last drop on the spoon into the bowl with cold water. If it spreads instantly, the syrup must be boiled until the last drop on the spoon remains like a pearl in cold water. It took me about 14 minutes for the syrup to set.
  6. Turn off the heat and add the strawberries and half a lemon, sliced.
  7. Put the lid on the bowl and leave it for an hour.
  8. After an hour, put the pot back on low heat and boil the jam depending on the consistency you want. I boiled it for approx. 50 minutes. If you want it more tied, leave it for another 10-15 minutes. Check how tight the strawberry jam is by placing a teaspoon on a saucer and refrigerating for 5 minutes.
  9. Near the end, add the squeezed juice from the remaining lemon.
  10. Put the hot jam in washed and dried jars in the oven.
  11. Staple the jars, put them down with the lid on and leave them covered with a blanket overnight.

Rhubarb and strawberry jam


Although too little used in typical Romanian recipes, rhubarb or rhubarb is a legume widely used in international cuisine and I personally, the combination of rhubarb and strawberries I really like. Rhubarb can be found during this period in any hypermarket and in general you should choose the stems that look fresh and are stronger. In general, I choose stems that are thinner, which means they are younger and implicitly softer. In terms of color, rhubarb can be from light green to green with pink, fuchsia pink or even cherry. The color does not indicate the level of ripeness and does not influence the taste of the rhubarb. About strawberries & # 8230 you know which ones are best for jam, right? The smallest and most fragrant. Strawberries from Italy, Spain & # 038co, although they are huge and seem appetizing, do not taste very good and I do not recommend them in any case for the sweetness. Now that we have established the details, let's make jam, I say!

Ingredient:
& # 8211 2 kg strawberries (we weigh them after they are ready cleaned of tails)
& # 8211 1 kg rhubarb (also, we count it after it is peeled)
& # 8211 2 kg of sugar (you can also put 1.5 kg of sugar, if the jars are well sterilized)
& # 8211 2 tablespoons lemon juice

First we clean the rhubarb with a vegetable cleaner, then we cut it into thin strips. We wash and clean the strawberries and cut them into thicker slices. In a large large pot, put the rhubarb, strawberries and lemon juice and mix well. Put 2 cups of sugar and put everything on the fire, over low heat. As the fruits begin to crumble and the sugar has melted, we begin to add the sugar one at a time, one cup at a time, stirring after each until it melts. After adding all the sugar, let the jam boil over medium heat, stirring often.

With a spoon or a foamer we take all the foam from the jam. In total, my jam boiled for about 3 hours, over medium heat. When it was almost ready, I washed the jars well and sterilized them in the hot oven at 120 ° C. In the hot jars we pour the hot jam, being careful not to flow next to the jar. The jars must be filled as far as the thread begins. If there are air bubbles in the jar, pass a knife past the walls of the jar to remove them. Seal the jars tightly.

In a large pot, bring the water to a boil. The water should cover the jars with 1-2 cm. We dip the jars one by one in hot water, carefully, so that they do not crack. Let them boil for 5 minutes, then take them out on a towel to dry and cool. Let the jars cool to room temperature, without moving them, so that the jam settles.

If you don't want to boil the jars, you can just as well use the dung in the blanket, I explained the whole procedure to the strawberry jam recipe. Unlike the simple strawberry jam, the one with rhubarb is even more aromatic and sweet-sour. From the above quantities, I got 6 400ml jars. For extra flavor, you can mix half a vanilla stick. What more can I tell you? Take advantage of the rhubarb now as you can find it everywhere and if you want to try it with a cake, I suggest the rhubarb and peach pie.


Rhubarb and strawberry jam


Although too little used in typical Romanian recipes, rhubarb or rhubarb is a legume widely used in international cuisine and I personally, the combination of rhubarb and strawberries I really like. Rhubarb can be found during this period in any hypermarket and in general you should choose the stems that look fresh and are stronger. In general, I choose stems that are thinner, which means they are younger and implicitly softer. In terms of color, rhubarb can be from light green to green with pink, fuchsia pink or even burgundy. The color does not indicate the level of ripeness and does not influence the taste of the rhubarb. About strawberries, you know which ones are best for jam, right? The smallest and most fragrant. Strawberries from Italy, Spain & co, although they are huge and seem appetizing, don't really taste good and I don't recommend them in any case for their sweetness. Now that we have established the details, let's make jam, I say!

Ingredient:
- 2 kg strawberries (we weigh them after they are ready cleaned of tails)
- 1 kg of rhubarb (also, we count it after it is peeled)
- 2 kg of sugar (you can also put 1.5 kg of sugar, if the jars are well sterilized)
- 2 tablespoons lemon juice

First we clean the rhubarb with a vegetable cleaner, then we cut it into thin strips. We wash and clean the strawberries and cut them into thicker slices. In a large large pot, put the rhubarb, strawberries and lemon juice and mix well. Put 2 cups of sugar and put everything on the fire, over low heat. As the fruits begin to crumble and the sugar has melted, we begin to add the sugar one at a time, one cup at a time, stirring after each until it melts. After adding all the sugar, let the jam boil over medium heat, stirring often.

With a spoon or a foamer we take all the foam from the jam. In total, my jam boiled for about 3 hours on medium heat. When it was almost ready, I washed the jars well and sterilized them in the hot oven at 120 ° C. In the hot jars we pour the hot jam, being careful not to flow next to the jar. The jars must be filled as far as the thread begins. If there are air bubbles in the jar, pass a knife past the walls of the jar to remove them. Seal the jars tightly.

In a large pot, bring the water to a boil. The water should cover the jars with 1-2 cm. We dip the jars one by one in hot water, carefully, so that they do not crack. Let them boil for 5 minutes, then take them out on a towel to dry and cool. Let the jars cool to room temperature, without moving them, so that the jam settles.

If you don't want to boil the jars, you can just as well use the dung in the blanket, I explained the whole procedure to the strawberry jam recipe. Unlike the simple strawberry jam, the one with rhubarb is even more aromatic and sweet-sour. From the above quantities, I got 6 400ml jars. For extra flavor, you can mix half a vanilla stick. What more can I tell you? Take advantage of the rhubarb now as you can find it everywhere and if you want to try it with a cake, I suggest the rhubarb and peach pie.


Video: French Strawberries Jam Homemade Recipe: The Jam Fairy Christine Ferbers recipe.  ASMR (November 2021).