Today I am sharing my favorite recipe for a delicious, thick strawberry jam, where the berry will be cooked in own juice, without adding water. I will cook using the double boiling method. First, I will sprinkle the fruits with sugar so that they give juice. Then I boil the berries in the resulting syrup for 10 minutes - during the first heating they will completely give up their aroma and taste, the process of pectin extraction will start. I’ll try the resulting jam with a blender to a puree state and cook for another 25-30 minutes until it thickens. Due to double heating, pectin, which is necessary for solidification, is released from the berries faster. Therefore, you do not need to boil strawberries for a long time, the jam quickly becomes viscous and does not burn. 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.
Total prep time: 40 minutes + 2 hours in the first step / Yield: 750 ml
Ingredients
- strawberries - 1 kg
- sugar - 1 kg
- lemon juice - 1 tbsp. l.
How to make strawberry jam
I wash the strawberries, remove the tails 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 perfect, but it must be sweet and ripe, then the jam will turn out to be very tasty and fragrant. The largest specimens can be cut into pieces, but this is not necessary, as a blender will still be used in the end.
I fall asleep with sugar in a ratio of 1: 1. I leave at room temperature for 2 hours, stirring from time to time, so that the berries release the juice.
stand out Strawberry juice I pour into the pan where cooking is planned. It is advisable to use wide dishes, then due to the large evaporation area, moisture will quickly evaporate. Stirring with a wooden spatula, bring the syrup to a boil.
I put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will retain the color of the product and make the taste less cloying. I boil for 10 minutes, stirring and removing the foam. During this time, the strawberries will give even more juice, they will literally float in the syrup.
I cook the jam until thickened over medium heat (boiling should be active), stir with a spatula. Time it takes 20-25 minutes. The jam will gradually become more viscous, and after complete cooling it will thicken even more.
spilling Strawberry jam on banks, necessarily sterilized and dry. I close clean tin lids. I turn it upside down, wrap it up and leave it in this form until completely cooled. I transfer it to storage in a cellar or in another cool place, isolated from sunlight. The blank is perfectly stored for 1 year.
On a note
Strawberry jam according to the recipe turns out to be tasty, thick, viscous and jelly-like. If you want to prepare a product with an even denser consistency that will be cut with a knife, then add pectin or a jam thickener based on it. For 1 kg of strawberries, you will need 10-15 g of pectin powder (read the exact ratio and detailed instructions from the manufacturer on the package). The amount of sugar in this case can be reduced to 600-700 g.
Jam is a thick homogeneous jam made from fruits and berries, which are boiled in sugar syrup until a thick mass is formed. Solidification (gelling) depends on the content of pectin in the fruit. Jam is made from whole fruits, which are either mashed or cut into pieces. This distinguishes it from jam, where the fruit remains whole, and from jelly, which is made only from squeezed fruit juice boiled with sugar.
Combining taste fresh fruits with nuts, spices, dried fruits, liqueurs and other spirits, you can get a whole range of unusual jams.
Jam can be made from almost any fruit and berries. The method is very simple: the fruits are simmered until soft, then sugar is added and the mixture is boiled until the thickening process begins. Pre-boiling over low heat softens the fruits and gradually extracts pectin from them. Rapid boiling causes the pectin and sugar to thicken.
If you will use fruits that need additional acid and pectin, then they need to be added separately and at different stages of making jam. acid, usually in the form lemon juice, added to initial stage boiling; it helps to extract the pectin contained in the fruit.
BERRIES WITH A HIGH PECTIN CONTENT: black currants, red currants, apples, some varieties of plums, quince and gooseberries.
BERRIES WITH A LOW PECTIN CONTENT: blackberries, cherries, pears, rhubarb, strawberries, medlar.
In the second stage of cooking, after adding sugar, time is the deciding factor. If the mixture is not boiled enough, the jam will turn out liquid. If boiled too long, the sugar will caramelize and the jam will be thick and very dark.
You can determine the readiness of jam with a spoon: tilt the spoon to the side with a small amount of hot jam; if the jam comes together in two drops on the side of a spoon at the same time and they fall whole, the jam is ready and when it cools it will thicken. When the jam begins to thicken, it can be placed in jars and sealed. Only first you need to remove the foam, otherwise the jam will lose its appearance. Cooked canned foods are stored in a dry, dark and cool place to maintain their quality and appearance.
Golden rules for making jams
Always use quality fruits, preferably slightly underripe, they have the most pectin. Overripe and rotten fruits are not very suitable, since the pectin in them has begun to turn into pectose and the jam will not be stored for a long time.
Banks must be carefully sterilized.
Use the exact amount of sugar indicated in the recipe. Sugar reacts with pectin and is needed to make jam.
The amount of sugar depends on the amount of pectin in the fruit, but in general the ratio for jams is 450 g of sugar per 450 g of fruit. Sugar is sometimes more, sometimes less, depending on the pectin and acidity of the fruit. Very acidic berries like black currants are high in pectin, and if you add an extra 50 grams of berries for every 100 grams of sugar, the jam will be very juicy. Fruits like strawberries are low in pectin but are much sweeter, so a little less sugar is needed.
Coarse granulated sugar, especially for jams, dissolves more slowly, and the jam is better. Fine sugar dissolves too quickly.
Do not add water when cooking fruits rich in sugar, such as strawberries, raspberries, or blackberries.
Don't overcook the jam. After adding sugar, it cooks very quickly if there is a lot of pectin. To check if the jam is ready, place a spoonful of jam on a cold plate (from the fridge) and refrigerate for a few minutes. If you then move this drop of jam and wrinkles appear on the surface, it is ready.
Always seal jars immediately after adding jam to prevent mold from forming on the surface.
Store in a cool dry place away from sunlight and use within a year.
strawberry jam
1 kg strawberries
1 kg of granulated sugar
In the preparation of jams, long boiling is necessary for thickening. However, the longer the fruits are cooked, the less they retain their color, taste and shape.
For this reason, fruits cooked without thickening (and they can be used in the same way as other jellies and jams) retain more of their natural flavor.
To obtain this result, the fruits are most often simply boiled in sugar syrup until they become soft. For the preparation of candied strawberries, which will be discussed in this recipe, however, a different method is used, which is suitable only for these berries and makes it possible to make the most of their juiciness and sweetness.
First, a small portion of strawberries is boiled in sugar syrup for one minute. At the same time, juice is extracted from the berries, which they, together with their color, give to the syrup. The berries, which have become soft and pale, are set aside to dry. The syrup is thickened to concentrate color and flavor. Then the next portion of the berries is put into the syrup, and the procedure is repeated.
When all the berries are boiled in this way, the juice drained from them during drying is poured into the syrup, which is then thickened to its original volume.
All berries are boiled in condensed syrup. During this second boil, a remarkable change takes place in the berries: they absorb most of the thickly colored liquid and become red and round again, ready to be put into jars.
The main thing in this process is the re-thickening of the syrup saturated with juice. As a result of the thickening of five kilograms of berries, only about two and a half kilograms of jam is obtained.
Thickening concentrates the sugar contained in the strawberry and its natural taste qualities. But you need to add a small amount of sugar to prepare the syrup for pre-cooking.
Since it is impossible to accurately determine the proportion of sugar in the finished product, it should not be stored for as long as similar cooked products. in the usual way. But even in this case, the product will be stored for several months. To keep it longer, sterilize for 5 minutes.
And by appearance, and by its properties jam different from jam. Jam- it is a tasty, thick, jelly-like mass of berries or fruits. Jam you can cook not only from one type of fruit or berry, but also combine fruits: for example, apple-plum jam, apple-cherry, strawberry with lemon, and so on. Jam also compares favorably with jam in that ripe or slightly unripe fruits and berries are suitable for it: overripe and crumpled fruits contain little pectin, and jam made from them will not gel. When preparing jam for 1 kilogram of any fruits and berries, you need to take at least 1 kg of sugar. The readiness of jam is determined both by the boiling point, which should not be lower than 105 C, and by appearance. Ready jam should be thick, jelly-like, in a chilled state it does not spread on a plate.
In the section "Jams" 188 recipes
orange jam
There are some features of the orange jam recipe. Be sure to remove the white pulp and seeds, otherwise the jam will turn out bitter. Although, as I found out, in Spain they use the whole fruit to make jam - the seeds contain a lot of pec...
Jam from apples and grapes
A recipe for an unusual jam made from apples and grapes, which is guaranteed to be eaten first in winter. Because it is not only tasty, but also with a pleasant fresh sourness, reminiscent of summer. By the way, this jam is quite suitable as a filling for a pie ...
Red plum jam
Red plum jam is perhaps the easiest fruit to make. homemade. The jam recipe is so simple that even a novice cook can do it. There is enough pectin in the plum and therefore the jam and jam from it are thick without d...
Apple jam with melon, ginger and dried oranges
Italians are not too fond of sweets, but if they decide to cook them, they will definitely create something original. The recipe for apple jam with melon, ginger and dried oranges is one of those. The prosaic word "jam" is difficult to call them. Any recipe...
Apple jam with dogwood
Apple jam with dogwood is not only delicious, it is also healthy. Thanks to juicy and ripe apples, rich, slightly tart taste of dogwood becomes softer and more refined. If you prefer a smooth jam texture, you can grind the steamed...
Plum and peach jam for the winter
The principle of making plum-peach jam is so simple that even an inexperienced cook can handle the recipe. The main thing is to strictly follow all the steps described, use only ripe, juicy fruits and have any kitchen gadget that ...
Apple plum jam with lemon
We offer a recipe apple plum jam with lemon. It successfully combines light citrus sourness and bright plum aroma. The uniform texture of jam is obtained by cooking over low heat. thick jam from plums and apples can be served simply with tea and ...
Apricot jam with lemon
This recipe apricot jam differs from most similar recipes by adding pectin during cooking. And this means that the jam will thicken perfectly much faster than usual and retain the maximum taste and aroma of fresh juicy apricots. Furthermore, ...
Apricot peach jam for the winter
The recipe for making jam from peaches with apricots will remind you of a sunny summer in winter. Delicate taste, thanks to peaches, a bright, incredibly colorful color, thanks to apricots and a thick texture make jam a mega-popular winter sweet. Proportion...
Peach jam with pectin
Peaches are so tender that they do not tolerate long cooking. But what if you want to cook for the winter peach jam? The solution is simple - use pectin. If you add a certain amount of pectin to lightly boiled peach puree, then after ...
Rhubarb jam with lemon and ginger
The recipe for rhubarb jam with lemon or orange is a good option to diversify sweet preparations for the winter. Succulent rhubarb stalks can be harvested throughout the spring and summer months. Choosing only fresh and young raw materials (without coarse fibers And...
Currant jam
Currant - incredible useful berry. When it ripens, it acquires a unique aroma and a sweetish-sour taste. Its berries, depending on the variety, can be black, yellow and red. This Yellow Amber Currant Jam Recipe...
Lilac jam with lemon
Thick lilac jam is served for breakfast, spread on sandwiches from rye bread co butter. Jam can be called citrus-floral. Lemon freshness successfully complements the taste of flowers mixed with sugar, and somewhere in the background, the...
Jam from oranges and tangerines
Homemade orange, lemon and tangerine jam is easy to make. The recipe is simple and does not require any skills. It is important to prepare fruits for cooking so that there is no bitterness left from citrus peels. How to do this, read below. citrus jam can...
Pineapple jam with agar-agar
This recipe uses agar agar to thicken the pineapple jam. Unlike gelatin, agar can and should be boiled with fruit to finished product thickened. Pineapple jam can be served with tea, as regular jam, or add to baked...
Jam from Isabella grapes with apple pectin
The taste of the finished marmalade from Isabella grapes is like that of wine - tart, with such a currant aftertaste. For cakes, grape jam, it seems to me, will be ideal if you make sweet cakes and custard. Well, in the meantime, the jam goes to gr...
Pitted cherry jam with pectin
Pitted cherry jam can be boiled less than usual and the syrup can be made thicker by adding pectin during cooking. Pouring hot cherries in syrup into jars and tightly corking with lids, the jam can be stored without a refrigerator, simply hidden in a box. ...
Jam - a product from fruits and berries, boiled in sugar syrup to a jelly-like consistency, in which part or all of the fruits are in a boiled state. We give a description, how to make jam.
For making jam take good-quality fruits and berries. You can use ripe and overripe ones that are not suitable for jam, with cracks, rumpled and small ones. Jam is brewed in a shallow copper or brass basin with a capacity of 2-5 liters. It must be cleaned of traces of copper oxide and dried.
Jam is most often brewed from , strawberries,. Prepared fruits are first boiled in water or a weak solution of sugar (for one kilogram of fruits - 15 g of sugar, 0.5 cups of water, for 15 minutes). The first brew achieves the formation of a gelling agent. Then the fruits are poured sugar syrup(for one kilogram of fruit - one kilogram of sugar, 1.5 cups of water). Cook the jam until tender over low heat, stirring occasionally so as not to burn.
Boiled according to general rules. The berries are sorted, sepals and stalks are removed, washed, dipped in a colander in water. Prepared berries are placed in a basin, water is added (one glass of water per kilogram of berries), brought to a boil and, stirring, boiled until completely boiled. Then the berries are poured with syrup (for one kilogram of sugar - one glass of water) and boiled for 15-20 minutes from the moment of boiling. Instead of syrup, berries can be covered with granulated sugar(for one kilogram of berries - one kilogram of sugar). Five minutes before the end of cooking, 2g is added to the jam. citric acid. Hot jam is laid out in jars, covered and pasteurized at a temperature of 90 ° C: in half-liter jars for 10 minutes, in liter jars - 15.
Cooked according to the same recipe strawberry jam.
How to make apple jam
To cook apple jam , the fruits are sorted, washed, peeled, seed nests, stalks are removed and cut into slices. Apples with a delicate skin (Antonovka, White filling), boiled with the skin.
Sliced \u200b\u200bsections are boiled in water (for one kilogram of apples, 2 glasses of water) until completely softened and even boiled (10-15 minutes). Then syrup is added to the fruit (for one kilogram of sugar - one glass of water) or sugar (for one kilogram of fruit - one kilogram of sugar). During cooking the mass of jam is stirred regularly. Duration of cooking from the moment of boiling 30 minutes.
Brewed according to generally accepted technology. The fruits are sorted, selecting them according to the degree of maturity. for more uniform penetration of sugar into the fetus, wash, remove the stalks and bones. Large fruits are cut into halves or slices.
Prepared fruits are placed in a basin with water (water 10-15% of the weight of the fruit), boiled for 3-5 minutes, depending on the degree of ripeness of the fruit, until cracks appear. Then pour syrup (one kilogram of sugar - one glass of water), boil the jam until tender.
Ready jam must match the color of the fruit, and the taste without the taste of burnt sugar. The duration of cooking is no more than 40-45 minutes.
Similarly jam from peaches, plums and cherry plums.
It is not necessary to sterilize ready-made jams, but when hot, immediately pour into jars and close with lids.
So that fragrant fruits and berries delight you in winter and give you a truly Summer mood, you need to make the blanks correctly. We tell you how to make jam and marmalade.
We already you how to cook and jam and properly prepare fruits, sterilize jars and blanks, how much and how to store them. Today we will tell you what is better to cook jam and jam, how they differ from each other and what are the subtleties in cooking.
Jam
You need to cook jam for a long time so that the fruits and berries boil soft and form a thick mass resembling jelly. The consistency of jam is suitable for spreading it on bread, cookies or cakes.
What to cook from
In order for the jam to turn out thick, it needs fruits and berries with a pectin content. Slightly unripe fruits contain more pectin.
Pectin is a natural thickener found in the skins and pits of fruits and berries. You can't make jam without it.
Contains a lot of pectin
- in apples;
- in black and red currants;
- in quince;
- in gooseberries;
- in plums;
- in citrus peel
Least of all pectin in cherries, blackberries, pears, strawberries. If you want to make jam from these fruits, you will need either powdered pectin, or you will need to add fruits with pectin.
How to cook
In order to make jam, the fruits for it must be washed and left to dry, and then cut. Then they are boiled until soft on low heat in a small amount water, and only then add sugar. After that, the fire must be added and the jam is boiled, stirring, until thickened. As in the case of jam, there are rules and tricks in making jam:
- like jam, jam should be boiled in enameled, thick-walled dishes or a copper basin;
- the ratio of sugar and fruit is approximately 1: 1 - if the fruit is too sweet, you can put less sugar;
- coarse sugar will dissolve more slowly, and the jam will turn out tastier than with fine sugar;
- if you add a little citric acid to the jam, it will help draw pectin out of the fruit;
- if you have very sweet fruits, Jamie Oliver recommends add a little alcohol: it will help balance the taste and aroma;
- juicy berries can be cooked without water, but they need to be stirred so that they do not burn;
- if you cook jam with dry pectin, it must be added 5 minutes before the jam is ready. Mix pectin with sugar or sugar syrup, add to jam, mix well. Bring to a boil, boil a little and turn off the heat;
- The jam is ready when a drop of it does not spread on a cold plate.
Jam in a well-sterilized jar will last 1 year or more.
Jam
Jam is an excellent filling for pies and pies. Thick and fragrant, it can also be spread on bread.
What to cook from
Unlike jam, the most delicious jam obtained from overripe fruits and berries. You can also use rejected ones: rumpled, with small wormholes. The main thing is to cut out all the pieces unsuitable for eating. Best for jam fit:
- apples;
- pears;
- plums;
- apricots.
How to cook
Cooking jam is a little more difficult than jam:
- to start, sort the fruits, peel them and cut them;
- boil them over medium heat in a small amount of water: for 1 kilogram of fruit you will need about 1 glass of water. If fruits or berries are very juicy, less water can be taken;
- Rub the boiled fruit through a sieve to make a puree. If you're making jam from berries, the puree may look more like syrup. To achieve a puree consistency, add some fruit puree;
- weigh the puree to find out how much sugar to put in. Usually a 1: 1 ratio is used, if the fruit is sour, more sugar will be required: 1.5 or even 2 parts;
- cook on low heat fruit puree until it thickens;
- then add sugar, mix and cook until the desired consistency - the thicker the better;
- if the fruit is too sweet, add citric acid to taste;
- put hot jam in hot sterilized jars and cool it;
- on the cooled jam, a dense crust should form, which will keep it from spoilage. Banks can now be closed. If you roll up the jars with a special machine, you do not need to wait until the jam has cooled down.
How to know that the jam is ready
There are several ways to understand if the jam has boiled down enough:
- run a spoon along the bottom of the pan or basin. If the bottom is clearly visible, and the “path” fills up slowly, the jam is ready;
- jam boils down about twice. If the finished mass is 2 times less than the initial puree, the jam is ready;
- if you put a spoonful of jam in a cold plate, it will harden and will not tremble when the plate is rocked.
Jam in a well-sterilized jar will last 1 year or more.
* Photos taken from open sources on the Internet
Subscribe to our telegram channel and stay up to date with new materials on the site!
