For every housewife, the word "jam" is associated with a long and tedious process. After all, some recipes involve up to twelve hours of cooking. And multiple, in several stages. After this long process, the product needs to be rolled up, which will also take a certain amount of time. How about making no-boil raspberry jam? Yes, it's real and incredibly delicious. In our article today, we will analyze in detail the process of its preparation, as well as talk about the beneficial properties of a wonderful berry.
Raspberries - sweet medicine
This wonderful berry contains a large set beneficial trace elements and vitamins that help keep our body in good shape. Raspberries are one of the leading berries in terms of vitamin C content. Despite the fact that it is a quarter of the water, its beneficial features amaze. Salicylic acid, which is found in raspberries, helps the body fight colds by acting as an antipyretic agent with an antibacterial effect.
Raspberries also have the ability to remove toxins from the body, preventing dehydration. But what if you want to stock up on this miracle berry for the winter, and even so that it does not lose its beneficial properties? This is easy to do. It is necessary to prepare raspberry jam without cooking. Minimum cost - maximum benefit. Why not just boil raspberries in the usual way and roll them into jars? As is known, at heat treatment valuable properties of berries disappear, and thanks to this recipe, you get healthy jam from raspberries for the winter.
Contraindications
Like most berries, raspberries contain substances that can cause an allergic reaction. It is also worth monitoring the amount of berries eaten by people with diabetes, stomach ulcers and those suffering from renal insufficiency. Pregnant women should not lean on it, as it can provoke a food allergy in an unborn child. And of course, it is worth remembering: if the raspberries you have harvested for the winter will be used as a preventive medicine for respiratory infections, then do not forget to control the amount of jam consumed. Someone likes to eat it with spoons from a jar, others prefer to spread it on sandwiches, and some simply dilute it with water. Everyone will get the right portion of vitamins and useful substances. But if you like to dilute raspberry jam with water, then you should remember that it should not be boiling water, otherwise all the beneficial properties will be lost.
Choosing berries for jam
A lot depends on the choice of berries for jam, so you should approach this issue responsibly. Raspberries are very tender and do not tolerate washing. It is ideal to use a berry from your own garden, which does not need to be washed. But unfortunately, not everyone can boast of their own garden, so you have to buy berries in the market or in the supermarket. So, back to the question of how to choose the right berries in order to make raspberry jam without cooking.
First of all, you need to pay attention to the integrity of the berries - heavily wrinkled and crushed will not work. Also, they should not be overripe, as they can deteriorate during the cooking process. But slightly greenish will be just the way. Be sure to try the raspberries before buying, because the unfavorable growing conditions of the berry can affect its taste. You don’t want raspberry jam for the winter to be tasteless, do you? Raspberries, of course, are the main ingredient in jam, so it should not be allowed to be sour or, conversely, tasteless. Now you know how to choose the right berry, so you can move on to the recipe itself, from which you will learn how to make raspberry jam without cooking.
Ingredients
By classic recipe sugar and raspberries are needed. But modern chefs love to experiment by adding completely unexpected products. The proportions of raspberry jam without cooking may vary. It all depends on how long you are going to keep it. If the jam is not prepared for the future, then it is necessary to take raspberries and sugar in equal amounts. It will be stored for no more than two months. And if you want the harvested raspberries to be stored for the winter longer, then you need to take one part of raspberries and two parts of sugar. Such jam will easily stand until winter and until the next season.
Training
Raspberries must be sorted out, separated from green branches, if any. After that, rinse under low pressure of water so as not to damage the berry. If the berry is from the garden, collected by you personally, then you can not wash it. Next, you need to dry it by spreading it on a table or board.
In order for fresh raspberry jam without cooking to get the desired consistency, you must use the right dishes. Enameled bowls and pans are not suitable for this, as there is a risk of oxidation. Stainless steel pans are great for this job, but plastic and silicone are not. the best way. Finally, we come to the answer to the intriguing question: "How to make raspberry jam without boiling?"
We combine the ingredients
Raspberries need to be crushed. This can be done in two ways: grind the berries in a meat grinder or manually ceiling. Many at this stage may wonder: "Why not use a blender?" It will turn the berries into a homogeneous porridge, and this is not at all according to the recipe. The resulting mass is placed in a prepared pan, covered with sugar on top. Then mix thoroughly until homogeneous mass. It is better to use a wooden or silicone spoon for this, this will reduce the risk of oxidation, which was written about above.
We leave for a while
We cover the resulting mass with a lid and leave it in a dark place for three to four days. In order for raspberry jam without cooking not to be candied, it must be stirred regularly. You need to do this three times a day, always with a clean spoon. This procedure is done so that the sugar is completely dissolved and does not squeak on the teeth. The proposed option will take a lot of time, but the result will be perfect jam.
If you do not have time to wait so long, do not worry, there is another option. Place the pot with jam in a warm place for six hours, after this time, stir and taste. Sugar should be completely dissolved. But in the latter version, you should carefully consider the temperature, because the raspberry mass can ferment. Each of the proposed options is aimed at dissolving sugar in raspberries. If you know other ways, feel free to experiment.
Where to store jam?
Well, it seems that the most difficult thing is over, when the question arises: "What to do next with jam?" There is only one correct answer to this question: "Store in glass jars". The modern world provides a wide selection of these containers: from miniature 100-gram jars to ten-liter bottles. It is up to you to decide which one to choose, start from your needs. If you have a large family, then roll the jam into 0.25 ml jars will not be very appropriate.But a liter or half-liter container will be just right.Metal cans and plastic vessels are not suitable for storage, they can spoil the taste of our delicacy.
We have chosen the necessary banks, but how will we close them? Ordinary seaming lids are not suitable for us, because we did not boil our jam. We need screw caps. Nylon are unsuitable, as the tightness will be broken. If these are vacuum vented lids, then they are suitable. This is a relatively new invention. But still it is better to use proven lids on twists.
Jars preparation
After the banks have been selected, we proceed to their sterilization. This is a necessary process for the destruction of microbes on the walls of the jar, which can later multiply in the jam. In addition to jars, lids must also be sterilized. How to do this, we will now consider. The easiest way is to pour boiling water over jars and lids, after which you can start rolling up. You can steam them. For this procedure, even special sterilizers with a hole for cans are sold. We collect water in a saucepan, put it on fire, bring it to a boil, then put the lids in boiling water, install the sterilizer and put the jar on it. Leave in this position for a few minutes, then carefully remove and begin to roll up. Multicooker owners can sterilize jars and lids in their wonder contraption. By the way, some models have a special mode for this.
Seaming process
Sterilization of the jar and lid must be done before direct seaming, otherwise all efforts will be in vain. It is necessary to put our jam in the processed jar and tighten it with a sterile lid. It is worth remembering safety measures, because jars and lids are hot after processing.
After twisting, the jam is ready. Of course, you can roll up the banks in the usual way, using a special key. But this method is quite long and problematic, the covers often explode or come across defective ones. And besides, these are disposable lids, but twisting ones can be used repeatedly. Well, our raspberry jam without cooking is ready, the reviews of which from those who have tried it are extremely positive.
The shelf life of this jam
Jars with cooked jam should be stored in the refrigerator. This is what distinguishes boiled jam from what we prepared. It can be stored for about six months, subject to all the above conditions. Remember, at the beginning we talked about the proportions of sugar and berries? So, if you used a one-to-one ratio, then the jam will be stored for no more than three months, even if these conditions are met.
You can stick a sticker on jars of jam with the date of seaming and the name of the contents. The lid of the jar can be decorated with twine and a colored piece of fabric. Jam decorated in this way will please the eye and will be an excellent gift for loved ones.
A few secrets
And now we will reveal some secrets. The first is a cooked raspberry jam without boiling with vodka. After the sugar is completely dissolved, you need to add vodka at the rate of three tablespoons per kilogram of berries. Alcohol will act as a preservative and extend the shelf life of our jam for a couple of months, and even change the taste a little more. Do not be afraid, no one will get drunk from such jam. Another secret is to sprinkle the jam with sugar before screwing on the lid. The sugar will gradually dissolve, creating a sweet film that will keep out bacteria and microorganisms.
Now you know how to cook delicious jam from raspberries in a completely new way, in which all the beneficial properties of this berry are preserved. You can eat it with spoons with a fresh bun, you can pour it with water and get a raspberry drink, or you can add it to pastries. Fresh raspberry jam without cooking is a unique delicacy that will protect you from diseases and give you a lot of pleasure.
What could be more fragrant in winter than delicious strawberry jam? Probably only strawberry jam without boiling berries according to the best recipe! Thick, fragrant, with whole berries and unsurpassed taste jam will become one of your favorites. Do you think it's difficult? Not at all, try it and see for yourself.
Strawberry jam without cooking - the best traditional recipe
The meaning of jam without boiling berries is to leave the maximum amount of vitamins. Jam in jars looks not only more neat, but also appetizing compared to conventional recipes.
So what do we need for this:
- First and of course the most important is the strawberry. For our recipe, ripe medium-sized berries are best suited. Small ones can blur, and large ones will not give up their juice completely. Strawberries need to take 2 kg.
- Sugar - 1 kg. These are indicative data for a medium sweetness jam. If you like it sweeter, then you can add a little to your liking, or vice versa, reduce the amount of sugar.
- Water - 0.5 cups. No more need be added as the strawberries will give you their juice. And if you overdo it with water, you can get compote.
Before cooking, strawberries must be freed from tails and washed thoroughly. It is better to wash in a colander so that later you can immediately put the berries to drain, we do not need excess water. After all the water is gone, pour the strawberries into a bowl and work on the syrup.
To prepare the syrup, take a bowl or pan (preferably with a thick bottom) and pour sugar and water into it. Cook everything until thick, about 6-7 minutes. Then pour strawberries with ready-made syrup and leave to cool completely.
We filter the cooled berries through a sieve or colander. Pour the berries into a bowl again, and pour the thinned syrup into a bowl and boil again for 6-7 minutes.
Most often, strawberry jam is cooked in the usual way for everyone: the berries are covered with sugar and boiled until cooked in one or more steps. But you can make strawberry jam without boiling the berries. The method is more gentle, due to which the fruits retain much more vitamins.
In the recipe, strawberries are not boiled or boiled, but simply aged in hot syrup, that is, the berries are not directly cooked. They evaporate, by analogy with compote. The strawberry retains its natural flavor, body and shape, but becomes slightly paler as it lends its color and flavor to the syrup. The recipe will appeal to those who do not like to fiddle with blanks for a long time. It will be necessary to boil the syrup three times, but this is 10 minutes, the rest of the time is spent on passive waiting. A minimum of effort - and the jam is ready!
RECIPE 1
Total time: 6 hours
Cooking time: 10 minutes
Yield: 400 ml
Ingredients
* small strawberries - 500 g
* sugar - 400 g
* water - 70 ml
Cooking strawberry jam without boiling berries
Small berries are ideal for rolling, whole, sweet and dense, with a pronounced aroma. I sort out the fruits, leaving only healthy ones, wash them under running water and let all the liquid drain. I cut off the leaves and stems.
Next, in an enamel pan or in another non-oxidizing container, boil the syrup. I measure right amount sugar and pour it with a little water. I put the container on medium heat. Stirring, boil for 4-5 minutes until the sugar grains are completely dissolved and the syrup becomes transparent.
I put the prepared strawberries in a bowl, enamel pan or pelvis. Better to cook in one go not a large number of fruits, no more than 1 kilogram, so that they do not wrinkle. I pour the berries with boiling syrup. I leave for 2 hours, until completely cooled. At first, there will be little liquid, but as the berries heat up, they will release their juice and completely immerse themselves in the syrup, coloring it.
After it has cooled completely, pour the syrup into a saucepan. I bring it to a boil again and boil for 5 minutes, removing the foam.
I pour the boiling syrup over the strawberries again. I leave until completely cool.
Thus, you can boil and pour the berries with syrup in 3 doses, each time letting them cool completely. As soon as I boil last time, I lay out the berries in sterilized jars and fill them with boiling syrup to the top. I roll it up, turn the cans upside down, wrap them in a blanket and leave them until the morning to evaporate.
This is such a wonderful strawberry jam without boiling berries. The fruits retain their shape perfectly, and the syrup acquires a rich color and aroma. Store jars of jam should be in the cellar or in another dark and cool place. Shelf life - 1 year.
RECIPE 2
Strawberry jam without boiling berries is a recipe that has become a hit this season.
If you are still preparing for the harvest of strawberries and planning preparations, be sure to cook such strawberry jam.
Don't regret!
It turns out incredibly fragrant due to the fact that the berries are not boiled, but only filled with hot syrup. At the same time, they retain their strawberry smell straight from the garden and their natural scarlet color, and the syrup acquires a rich pomegranate hue. I have been making such strawberry jam for more than a year, and when I open a jar in winter, I am glad that I did not regret the time for this amazing strawberry preparation.
Tip: take medium-sized berries for jam, then they will keep their shape better.
Ingredients:
*1 kg of ripe strawberries,
*0.5 kg of sugar,
*60 ml drinking water
How to cook strawberry jam without boiling berries
1. For this jam, I took small ripe strawberries of about the same size.
2. I cleared the berries from the stalks, washed the strawberries under running water and drained all the liquid using a sieve.
3. Then I transferred the strawberries to a small saucepan (you can take an enameled bowl). I cooked syrup in another saucepan: poured sugar into it, added water according to the recipe and put it on medium heat.
4. The first syrup must be boiled for 5-7 minutes so that it becomes thick, but not white. To check if it is ready, it is necessary as follows: take a thin layer of syrup on the back of the spoon and blow it lightly. If the syrup thickens and hardens before our eyes, then it is ready for pouring.
5. After the initial syrup boiled, I poured hot syrup over strawberries, covered with a lid and let cool a little. Strawberries release their juice and the syrup becomes more liquid and begins to take on its color.
6. I filtered the cooled strawberries through a sieve, and again put the liquid to boil for 5-7 minutes. She became a rich pink-red color. If the strawberries are candied, it means that the syrup has not been boiled enough. You will have to heat the pan with strawberries to melt the sugar.
7. Strawberries again filled with boiled hot syrup and let the berries cool completely.
8. And then she poured the syrup into the saucepan again. Each time the syrup becomes more and more saturated glossy red color.
9. And once again repeated this procedure. Only three or four times - and you can strain the strawberries and boil the syrup for the last time. If you want the syrup in the jar to be thick, then you need to add more sugar at this stage.
10. Having carefully laid the hot strawberries in sterile jars, I filled them with boiling syrup, twisted the lids (you can roll them up) and wrapped them in a blanket.
Strawberry jam prepared in this way does not lose the beautiful rich color of the berries and has such an aroma that will instantly take you to the summer when you open the jar.
RECIPE 3 - Best Recipe strawberry jam without boiling berries!
Products:
*Strawberries - 2 kg
* Sugar - 1 kg
* Water - 0.5 cups
How to make strawberry jam without boiling berries:
1. For strawberry jam, we take a small but ripe strawberry.
2. Remove the stalks, wash the berries under running water and strain on a sieve.
3. Then put the strawberries in a bowl.
4. In another bowl, cook the syrup:
5. In 1 kg of sugar, add 0.5 cups of water and cook on medium heat.
6. Cook the syrup for 5-7 minutes so that it becomes thick, but not white.
7. Checking it is quite simple, take a little syrup with a spoon and blow it lightly on it, if the syrup has become viscous and almost frozen, then it is ready.
8. Now pour strawberries with hot syrup, cover it with a lid and let it cool.
9. At this time, strawberries give up their juice and the syrup becomes liquid.
10. Then we filter the cooled strawberries on a sieve, and set the strained juice to boil for 5-7 minutes.
11. Put the strawberries back in a bowl and pour boiled hot syrup over.
12. Let the strawberries cool completely again.
13. And once again we repeat this procedure.
14. If you want the syrup to be thick, then add more sugar and boil well.
15. After the third such procedure, we lay out strawberry berries in sterile jars and pour boiling syrup, roll up the lids and put in a blanket.
16. The point is that we do not boil the berries at all, only the syrup is boiled 3 times, maybe 4.
Strawberry jam prepared in this way has a beautiful rich color and turns out to be sooo fragrant! The smell that winter time feels very good.
VIDEO RECIPES
How to cook strawberry jam so that the berries remain whole, many hostesses know, right? But how to make strawberry jam without boiling berries, I will tell and show you today. So simple recipe you will get fragrant, whole berries in sweet and thick syrup- a fabulous treat for the whole family!
A prerequisite for any delicious strawberry jam can be safely called high-quality raw materials, that is, berries. V this case try to choose fragrant strawberries of a small size (closer to small), whole, dense and elastic. Wrinkled or very large berries not suitable - they will not keep their shape and even fall apart in mashed potatoes. Spoiled and will completely cause fermentation in the bank - sweet preparation will have to be thrown away.
I would not recommend reducing the amount of granulated sugar for strawberry jam without cooking, since this is a preservative. In addition, various spices (cinnamon, cardamom and others) personally for our family do not go well with this dessert: my family loves, so to speak, the pure taste and aroma of this fragrant berry.
Total of the indicated quantity necessary ingredients it turns out about 1 liter of strawberry jam without cooking. You can pick up jars of the volume that suits you best. I used 3 jars with a capacity of 200 milliliters each and 1 half-liter jar, in which I separately closed the thick strawberry syrup.
Ingredients:
Cooking step by step with photos:
The berries for this recipe are suitable for medium-sized, elastic and excellent quality. We sort out the strawberries (substandard, that is, wrinkled, can be used to make strawberry jam or marshmallow, and safely throw away the spoiled ones) and mine. To do this, we collect in a large container cold water, put berries in it and let them swim for just a minute - this way the sand will sink to the bottom. Gently mix the strawberries with your hands, then remove and transfer to a colander. It is important not to remove the stalks until the berries are clean. Otherwise, strawberries will absorb a large amount of water and become sour.
We remove the stalks and put the clean berries in a suitable container. The weight of strawberries (1 kilogram) is indicated in the already prepared form.
Now let's start preparing sugar syrup, which we will subsequently pour strawberries into. To do this, pour 800 grams of sugar into a small saucepan with a thick bottom or a stewpan and pour 150 milliliters of water there (you can cold, you can hot - as you like).
We put the dishes on a strong fire and, stirring, bring the contents to a boil. When all the sugar has dissolved and the syrup boils, make medium heat and cook for about 5-6 minutes. Don't forget to remove the foam!
Pour the strawberries with boiling syrup, slightly melting the berries with a spoon or spatula. No need to stir strawberries!
In this position, leave the strawberries in the syrup room temperature until completely cooled - this may take a couple of hours. In the process of cooling, strawberries will give the syrup their juice, color and aroma. The berries themselves will become a little lighter and compacted.
Carefully pour the syrup back into the saucepan, bring to a boil and cook over medium heat for 5-6 minutes (remove the foam). During this time sugar syrup slightly thicken due to evaporation of moisture.
A similar procedure should be carried out 1-2 more times (a total of 3-4 fillings are obtained). The photo shows already cooled strawberries in syrup after 3 fillings with syrup.
Now it remains to close the strawberry jam without cooking for the winter. To do this, you need to carefully prepare the jar and lids in advance in any way convenient for you. I like doing it the best microwave oven- for this blank, I use 3 jars, each with a capacity of 200 milliliters, and 1 jar, with a capacity of 500 milliliters. Thoroughly wash cans of soda or detergent, then rinse in cold water and pour 2 fingers of water into the bottom of each. We put it in the microwave and steam everything together at the highest power for about 6-7 minutes. I just wash the lids, put them in a saucepan, pour water (so that the lids are completely covered) and boil for about 5 minutes. We put the berries in three prepared 200-ml jars. A half-liter jar will be needed a little later.
Step-by-step recipes for strawberry jam without boiling whole berries, slices, with lemon, gelatin
2018-06-10 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
0 gr.
0 gr.
carbohydrates
40 gr.165 kcal.
Option 1: Classic strawberry jam without boiling berries
There is a wonderful way to make strawberry jam without boiling the berries. It allows you to save as much as possible summer fragrance, get unusually beautiful and delicious treat but it will take a little effort. In addition to the cooking container, you will need a dry and clean colander or slotted spoon. We sort and wash the berries, remove the tails, then weigh the right amount. Sugar is also used strictly according to the norm.
Ingredients
- 2 kg strawberries;
- 1.2 kg of sugar;
- 1 st. water.
Step by step recipe classic jam no boiled strawberries
It is important to use clean and dry berries. Therefore, after washing, lay them out on napkins, leave for an hour, then send them to a clean saucepan or lid.
Prepare rich syrup. To do this, pour the sugar with water, heat it slowly, dissolve the grains, then bring to a boil, boil for seven minutes. It is advisable to remove the foam that may appear from sugar, usually small specks collect in it.
The syrup should not be white, it will become transparent, after seven minutes of boiling, pour the berries into it. Cover, leave to cool completely. During this time, juice will stand out from the strawberries. Gently stir it all with a spatula and drain the liquid.
We put syrup with strawberry juice on the stove, cook again for seven minutes, again remove the foam, now it will form from the juice. Re-fill the berries with boiling syrup, cover and leave to cool completely.
After the third such filling, we lay out the strawberries in sterile jars, choose an arbitrary size, this is not so important. Lids also need to be processed. We try to distribute the berries evenly so that the jam is the same density everywhere.
It remains only to pour the strawberries with boiling syrup, roll up the delicacy and turn it upside down for a while. After cooling, we return to its normal position, put it in a cool place, you can put it in the refrigerator.
This method is suitable for cooking jam only from small berries. Modern varieties often produce berries the size of a whole apple. They are not suitable, because they simply cannot warm up and soak in hot syrup, the jam will turn sour during storage. You can cut the strawberries into pieces if they are not too soft.
Option 2: A quick recipe for strawberry jam without boiling berries
This variant of jam is exclusively for storage in the refrigerator. The berries also remain fresh, beckon with an amazing aroma and taste, do not lose their shape and color. We strictly observe the amount of sugar and syrup so that the strawberries do not sour during storage.
Ingredients
- kilogram of sugar;
- kilogram of berries.
How to quickly make quick jam
Washed and dried strawberries cut into pieces. If the berries are small, then you can not do this. We put it in a saucepan for cooking, pour it with sugar and forget it for the night.
With a slotted spoon, carefully remove all the pieces of strawberries from the liquid that has formed during the infusion, lay them out in clean and dry jars. We put the juice with sugar residues on the stove and boil for 15 minutes after boiling.
Carefully pour the boiling juice over the jars with a ladle. Close, leave at room temperature to cool completely, then remove fresh jam into the refrigerator. You can also use the basement for storage if the temperature in it does not exceed 10 degrees.
In the preparation of blanks, it is important to pay attention not only to the cleanliness of dishes and berries, but also to granulated sugar. Do not use it from a sugar bowl, open a clean bag, which could not get crumbs, drops of water or other foreign rubbish.
Option 3: Strawberry jam without boiling berries with lemon
Lemon gives strawberry jam not only a pleasant aroma and taste, but is also a wonderful preservative. The workpiece with it is stored much better and certainly will not grow moldy. We take one large citrus or replace it with two small lemons.
Ingredients
- 2 kg strawberries;
- 1.2 kg of sugar;
- 1 lemon;
- 100 ml of water.
How to cook
We make ordinary syrup from water and sugar, at the first stage it is enough to boil for a couple of minutes. Pour clean and dry berries, leave for three hours, let the syrup cool down, and release the juice from the strawberries. Then drain the liquid, leave the berries.
We put the syrup with juice to boil. Immediately rinse the lemon, remove the zest from it and chop. We remove the foam when the syrup boils and then add the zest, boil everything together. Boil the second time for about ten minutes. Pour the berries and wait for cooling.
Squeeze out the juice from the lemon. Drain the syrup from the berries for the last time, mix, cook for a quarter of an hour. Pour the strawberries laid out in the processed jars with boiling syrup, roll them up with a key.
Strawberries go well not only with lemon, but also with orange, other citrus fruits, you can add a mixture of different zest for flavor.
Option 4: Strawberry jam without boiling berries with gelatin
The recipe for rich strawberry jam without boiling berries with the addition of gelatin. This ingredient will allow you to get a thick treat without long cooking. In winter you can open the jar finished dessert or use it as an addition to ice cream, cottage cheese, cakes, pies. Gelatin is needed simple crystalline, for soaking we use boiled water.
Ingredients
- 2 kg of berries;
- 2 kg of sugar;
- 350 ml of water;
- 50 g gelatin.
Step by step recipe
We measure out 250 grams of water and combine with granulated sugar. We put on a small fire, constantly stir, melt. As soon as the maximum part of the grains dissolves, you can add fire. Let the syrup boil well. If a gray sugar foam appears, then it must be caught and removed.
While the sugar dissolves and boils, prepare the berries. For such a jam, you need to choose the smallest strawberries. Large specimens can be sent to other blanks. Wash, dry.
Pour the berries with boiling syrup, cover and let it brew for 3-4 hours. As soon as it all cools down, carefully decant the syrup, it is better to dip the berries in a colander, boil, removing the foam. After ten minutes, pour the strawberries again, cool.
Before the last boil, about half an hour, we mix water and gelatin, we achieve a good swelling. We express the syrup, set to boil, cook for five minutes, then add gelatin. According to the rules, it is not boiled, but in the jam we bring it almost to a boil, stir and immediately turn off the stove.
We lay out the berries in jars, pour syrup with gelatin, cork. Or pour strawberries into syrup, stir, pour ladle into jars. We use sterile dishes and lids.
Instead of water or together with it, you can use some juice, compote, pre-boiled for gelatin. If you want to add acid, then squeeze a lemon, whole or half, but directly into the jam.
Option 5: Twisted strawberry jam without boiling berries
Many people know this method of making jam without boiling, the berries are twisted or cut, mixed with sugar. But it is best to use syrup. In this version, certainly nothing will turn sour, we just cook according to all the rules.
Ingredients
- 1.3 kg of strawberries;
- 1.5 kg of sugar;
- 0.3 st. water.
How to cook
The berries can be finely chopped if they are not soft, or twisted or simply crushed with a pestle. Then add half of the granulated sugar to them, stir. Such an amount can easily dissolve.
We combine the rest of the sand with water and cook a rich syrup. We make a small fire to allow the grains to dissolve, and sugar can burn with active heating. After boiling, boil for three minutes.
We combine previously prepared berries with hot syrup. Stir, after connecting with the hot filling, the sugar will dissolve even faster. We lay out the jam in dry and clean jars, close with nylon lids, send it to be stored in the refrigerator.
So that such jam does not mold from above, you can fill it up powdered sugar. It is also advisable to lay out the delicacy in small jars in order to run a spoon into it less often.
