Strawberry Jam - General Description
Strawberry jam - A wonderful dessert that can be used with pastries and on your own. Strawberry jam, like strawberry jam, has a positive effect on the body if you do not abuse it. The fundamental difference between strawberry jam and jam is that when preparing jam, there is no need to maintain the shape of the berries. In addition, gelling products are often added to the jam so that its consistency is as viscous as possible.
The benefits of strawberry jam are due to the fact that it contains strawberries. After all, strawberries are a wonderful and tasty berry. It is used not only for making jam and preserves. They make ice cream, jelly, syrups, drinks, and confectionery from it. It is added to baking and used even in the manufacture of medicines.
Like all bright berries and fruits, strawberries contain a lot of antioxidants. They, for example, vitamin C, as well as phenolic compounds, flavonoids and organic acids, which are rich in strawberries, will help to avoid many diseases. Potassium contained in strawberries will help normalize intraocular pressure. And this factor is very important for vision.
Strawberries help maintain mobility in the joints. Daily use of this wonderful berry will protect the body from the onset and development of tumors. Iodine, which is also found in strawberries, will help older people protect their brain and nervous system from the signs of aging.
Everyone knows that excess salt intake can trigger an increase in blood pressure. Potassium and magnesium in strawberries will counteract this phenomenon. A number of vitamins belonging to group B, which are also present in strawberries, help the effective functioning of the heart muscle.
In order for the beneficial properties of the berry to be most fully preserved in the jam, it is important that it is subjected to heat treatment as little as possible. For a tasty and healthy jam, you need to select only the most ripe strawberries.
Strawberry Jam - Cooking Utensils
In order for the berries to retain their beneficial properties, and unpleasant additives did not get into homemade preparations, do not cook jam in copper or aluminum basins.
A stainless steel basin will help make winter preparations truly safe. If this is not available, you can use enameled dishes. It is also safe when cooking jam. But when using it, you need to be as careful as possible so that the enamel does not crack. Stir the jam with a wooden spoon or a special spatula.
To store the cooked jam, the jars should be properly prepared. They should be thoroughly washed with hot water and laundry soap. Clean cans must be sterilized. There are several ways to do this.
For example, you can sterilize banks over steam. To do this, pour water into a small pan and bring it to a boil. Set a colander on top of the pan, put a jar with the neck down on it. Steam will flow from the pan to the jar, sterilizing its inner surface. Five minutes are enough for similar processing of a liter can. Next, the jar should be carefully removed, setting the next one in its place. The finished jar is put on the table, the neck is covered with a sterilized lid.
The caps are sterilized by boiling in a small container. It is important that the covers are completely covered with water during the sterilization process.
Strawberry Jam - Fruit Preparation
Strawberries must be thoroughly washed before jam. To do this, you need to put it in a sieve or colander and immerse in a basin with water. It is better to rinse in several waters. The berry must be absolutely clean. Sepals, stalks, and damaged berries must be removed.
Before combining with sugar, strawberries should be chopped. This must be done in any convenient way. You can knead the berry with your hands, pass through a meat grinder, use a blender or crush it. Cutting the berries into small pieces with a knife is also a good option.
Strawberry Jam - Recipe 1
In the prepared kilogram of strawberries, zest of 2 lemons is poured and juice from the same lemons is added. The mixture is brought to a boil and boiled for no more than five minutes. Next, warmed sugar is added to the mixture. The jam is brought to a boil and boiled for 20 minutes over low heat, constantly removing the foam. The prepared jam is kept for 10 minutes, then they are filled with warm sterilized jars and closed. After two weeks, you can take a sample from the workpiece. Why sugar needs to be heated and how to do it right, read at the end of the article.
Strawberry Jam - Recipe 2
A kilogram of prepared berries is poured with boiling sugar syrup, which is boiled at the rate of 0.8 kg of sugar per 0.3 kg of water. Next, the jam is cooked until cooked, mixing and removing foam. Boiling jam is packaged in dry hot jars, which are hermetically sealed and, turned upside down, left to cool.
Strawberry Jam - Recipe 3
Ready berries (1 kg) put in an enamel pan. Add a pound of sugar. Next, you need to leave the berries to let the juice for 16 hours. Add another half a kilo of sugar to the resulting mixture and cook the jam until cooked. The fire during cooking must be strong, so you should not forget to constantly mix the jam and remove the foam. If 1.2 kg is used instead of a kilogram of sugar, it will turn out even tastier. Pack the jam hot, close the jars and leave them to cool.
Strawberry jam - tips from experienced chefs
To keep the jam longer, you can pasteurize it. To do this, pour hot jam into warm, dry jars, loosely cover them with lids and put in a large pan, the water in which has already been warmed to 70 degrees. For proper pasteurization, the temperature of the water in the pan should reach 95 degrees. The duration of the procedure is 15 minutes for half-liter cans and 25 minutes for liter.
During the whole time of pasteurization, the pan must be closed. Water should not reach the neck of the cans by 3 cm. At the end of the process, close the banks completely and leave to cool without turning. To make a real jam, you need sugar, pectin and acid. Pectin is extracted from berries during heating, lemon acid preserves the color of the product and makes its taste not sugary. Sugar is better to use before use. Cold sugar can dissolve worse and lower the temperature of the product. You can warm it if you pour on a baking sheet and hold in the oven for 10 minutes at 100 degrees.
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