How to cook delicious and thick strawberry jam

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the summer abundance of fruits and berries, lazy housewives willingly cook jam, compotes, jams and marmalades. And among all the sweet preparations, strawberry jam is almost the most respected among children (and among adults too). It is not only served with tea or smeared on bread, but also used as a filling for a wide variety of pastries.

Just jam

Let's start with the fact that the initial stage of harvesting by housewives is performed in different ways. Some simply cover the berries with sugar and immediately put the basin on the fire. However, most still insist that strawberries must release juice first. To this end, the berries with sugar are left overnight (or even longer) to stand somewhere in a secluded place in the kitchen.

One more secret: to get a thick and dense strawberry jam, you need to cook it in several approaches. Berries in sugar (800 g of sand are taken per kilo) are put on fire. When the mass boils, it is mixed and, after boiling again, is removed from the stove. A few hours of future strawberry jaminfused and again placed on the burner. And so several times, until the drop on the saucer remains lying in a slide. Ready jam is rubbed through a sieve or a fine colander to remove the bones. To make a thick jam, the recipe suggests adding a little (half a tablespoon per liter) of starch to it. But this is not at all necessary. If you cook it longer, it will thicken nicely.

Strawberry-apple jam

Often favorite berries are combined with other fruits. So they leave less, and strawberry jam comes out not so cloying. Its preparation in this case has its own characteristics. First, the washed strawberries are boiled for three minutes in a small volume of water - a glass per kilo of berries. The scalded strawberries are ground, the pits are thrown away. Sliced apples are similarly boiled (already 10 minutes, they are harder) and rubbed. Both purees are combined in a bowl. When the mass boils, it is boiled with stirring for about eight minutes, and only then sugar is added - the same 800 g, but already per kilo of the puree mixture. Apple-strawberry jam is cooked for about three quarters of an hour. Readiness is checked in the same way as in the first recipe. If you prepared for the winter, lay out in clean jars, sterilize for 20 minutes. and clog. If you are going to eat it for the foreseeable future, just cover it with a plastic lid and hide it in the refrigerator.

Strawberry Lemon Jam

For him, berries and citruses are laid at the same time. With lemons (one and a half kilos)the yellow skin is removed (a white layer is left), they are finely crumbled and poured into strawberries (two kilograms). The saucepan is placed on a small fire. When the juice begins to stand out, sugar is poured in parts (a kilogram and a quarter). Cook, stirring, until thickened. A small nuance: if you are preparing lemon-strawberry jam for the winter, you can’t roll it right away. It should “breathe” in open jars for a couple of days. What's interesting: The addition of lemons (or citric acid) allows the berries to retain their rich color in the jam.

How to cook jam in a slow cooker

It is not for nothing that the device is so called - its versatility will help to make preparations for the winter. Moreover, the process will take much less attention and effort. To cook jam in a slow cooker, half the amount of sugar and a third of a glass of water are taken per kilogram of strawberries. The berries are placed in a bowl, some water is poured into them and “quenching” is turned on for an hour. Occasional stirring will be harmless. The resulting mass is transferred to a blender, sugar is introduced and mashed. In the same mode, the jam in the slow cooker will stay for another hour and a half, until you are satisfied with its density.

Strawberry donuts

This pastry is welcomed by all mankind. It is made from yeast dough, which you can make according to your favorite recipe and using family secrets. The only wish: choose all the same sponge dough. It makes donuts more fluffy and airy. When the dough rises, it is re-kneaded and divided into equal pieces. Fromthey roll balls, which should be slightly pressed from above so that they take on a flattened shape. They are laid out on a table sprinkled with flour, covered with a clean napkin and left alone for half an hour. During this time, they will straighten out and become more magnificent. Then a large amount of vegetable oil is strongly heated in a deep frying pan. In it, under the lid, donuts with jam are fried for three minutes on one side and the same amount, but already in an uncovered dish, on the other. Ready balls are laid out on a paper towel or in a wide sieve to glass excess oil. Strawberry jam is introduced into them with a culinary syringe. It remains to sprinkle donuts with powdered sugar or pour over melted chocolate and invite the children to feast. If you try, they will forget about store-bought sweets, and you will be making donuts with marmalade regularly.