Strawberry jam recipe

Strawberry jam recipe

Peel a squash, grate it and squeeze the juice. fire and let it boil. Let it boil for 5 minutes, then add the sugar and boil for another 20 minutes. During this time, collect the foam that accumulates on top.

So hot, put them in jars, close them, then put them with the lid down, cover them with a towel and leave them for 1/2 hour, then return them to their normal position and leave them covered until they cool completely. .

I think you agree that it can't be simpler.

Good appetite ..... more in winter !!!!

When we were children we couldn't wait for my mother to start her jam or jam and because we were impatient, my mother told us that only when it snows does the compote "bake".

So with the jam, let's see when it bakes.



Strawberry jam: find out how to prepare it yourself

One of the most aromatic and appreciated jams is obviously that of strawberries.

Its consistency is also wonderful, the fruit containing pectin which has the property of gelling jam once cooked.

I couldn't miss such a delight, so here's my sweetness:

Ingredient:

4 kg. of strawberries from which they resulted 3.5 kilograms ready cleaned
3, 5 kg. of sugar
4 lemons suitable with untreated peel

I specified to have the lemons untreated peel because I put lemon slices in the jam - they are wonderfully pleasant in consistency and give a delicious scent to the jam, as if emphasizing the specific aroma of strawberries. If you have nowhere to buy untreated lemons, do not put lemon slices in jam.

Strawberries are washed well and cleaned of tails:

Place all the cleaned strawberries in a large bowl, with a thicker bottom (suitable for jam) and sprinkle with the juice of 3 lemons, then put all the sugar and the remaining lemon cut into thin slices:

Put the pot on the fire, over low heat. In a short time, the fruits will float in the syrup formed:

When the jam starts to boil, foam will form on top, which must be removed as it accumulates - it contains the impurities contained in the sugar:

Carefully watch the boiling, constantly foaming the jam and wiping the edge of the bowl from the syrup that adheres with a clean, damp napkin, to avoid caramelization and darkening of the syrup.

After 45-50 minutes of boiling, remove a little syrup on a plate to check the consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready, taking into account the fact that it will harden due to pectin.

In the clean, dry and sterilized jars (I kept them for 30 minutes, on a metal tray, in the hot oven, letting them cool there) put the hot jam and staple (I had threaded lids) immediately. Return for 15 minutes with the lid down (create a vacuum) then turn over in the normal position and cover with kitchen towels to cool for longer. Even without any added preservatives, the jam will keep very well.

I got 8 jars of 370 ml. with jam. There is about a cup left, with which I finished a perfect vanilla ice cream - a delight:


Strawberry jam ingredient

  • 2 kilograms of ripe and healthy strawberries, weighed after they have already been cleaned
  • 1 kilogram of sugar
  • ½ lemon juice

Sterilization of jars and lids

To sterilize the jars, wash the jars very well with warm water and dishwashing detergent. Rinse in a little water and place on a metal tray.

Put the tray with the jars in the cold oven. Turn on the oven and set at 150 ° C. Allow to warm to the target temperature. Maintain the temperature for 15 minutes, then turn off the oven. The jars are allowed to cool there. Wash the lids with warm water and detergent, rinse and place in a bowl. Pour boiling water over them and allow to cool slowly. Be careful not to use deformed and rusty lids! These, even if they seem to close well, do not actually ensure the tightness of the product and can compromise canning.

Once sterilized, the jars are covered with lids and kept closed so as not to be contaminated with any germs.

Preparation of strawberry jam & # 8211 boiling

1. Wash the strawberries in some cold water. Peel a squash, grate it and squeeze the juice. Cut into pieces (quarters, halves, depending on size) and put in a saucepan. Sprinkle with lemon juice and put the pan on high heat. In the first minutes of boiling this strawberry jam, shake the pan a few times, until the strawberries begin to leave their juice. This way we avoid getting caught in the bottom. Soon, the strawberries will float in their own juice. Boil over high heat, gathering the foam on top, until the volume in the pan decreases by almost half (20-30 minutes).

2. At this point, add the sugar at once (image on the left). Bring our strawberry jam back to the boil. After it starts to boil, reduce the heat to low to medium. Be careful, an abundant foam will form (pictured right), which is the protein residue in the sugar. This foam must be removed with a spoon, otherwise it can set the jam on fire. If not removed, this foam can also disturb the final preparation.

3. Boil the jam for another 10-15 minutes. Although it will look liquid, it will gel when cold. Let's try this way if our strawberry jam is ready: put a tablespoon of syrup on a flat plate and put it in the freezer for 4-5 minutes. If a thin lump forms on its surface and when it is pulled with your finger through the middle of the chilled syrup, a clear trace remains, which hardly comes back, it means that the jam is ready.

Simple strawberry jam recipe & # 8211 bottling

4. Put the strawberry jam in clean, sterilized jars with staples (or lids) that close tightly. The jars are placed on a metal tray while they are filled with hot jam, so that the glass does not crack. Staple / cover the jars filled with jam immediately with screw caps. Turn for 5 minutes with the lid down (create a vacuum) then turn over to the normal position.

Cover with kitchen towels in a thick layer to cool for longer. After complete cooling, check the lids carefully. Only then will we know if the jars are suitable for storage in the pantry. Each lid has a slightly higher circular portion, which, if the jar is tight and the lid has no defects (deformations), when the product is cold, will be drawn to the inside of the jar & # 8211 vacuumed. If we try to press on this more convex part, nothing happens, it doesn't crack and it doesn't give way. The contents of the jars, the lid of which clicks lightly when pressed, must be consumed immediately. The others can be stored in the pantry without problems, they will last over the winter.

Following this procedure, the strawberry jam will not need any preservative and will keep perfectly over the winter.

Serve with strawberry jam

Because, after filling the 4 jars, I had a little jam left, so early in the morning I enjoyed a breakfast with fresh bread with butter and perfectly gelled strawberry jam, exceptionally tasty.

Gift & # 8211 printable labels for strawberry jam

This recipe also comes with a small gift, a printable label for the strawberry jam. Depending on the size at which you print it, you can apply it on jars or just on lids, as I did.

Great job and great appetite, and if you are looking for more jam and jam recipes, you can find them by clicking on the picture below!

All my strawberry recipes you can find them with a click on the next picture!


Strawberry jam: find out how to prepare it yourself

One of the most aromatic and appreciated jams is obviously that of strawberries.

Its consistency is also wonderful, the fruit containing pectin which has the property of gelling jam once cooked.

I couldn't miss such a delight, so here's my sweetness:

Ingredient:

4 kg. of strawberries from which they resulted 3.5 kilograms ready cleaned
3, 5 kg. of sugar
4 lemons suitable with untreated peel

I specified that the lemons have untreated peel because I put lemon slices in the jam - they are wonderfully pleasant in consistency and give a delicious aroma to the jam, as if highlighting the specific aroma of strawberries. If you have nowhere to buy untreated lemons, do not put lemon slices in jam.

The strawberries are washed well and cleaned of tails:

Place all the cleaned strawberries in a large bowl, with a thicker bottom (suitable for jam) and sprinkle with the juice of 3 lemons, then put all the sugar and the remaining lemon cut into thin slices:

Put the pot on the fire, over low heat. In a short time, the fruits will float in the syrup formed:

When the jam starts to boil, foam will form on top, which must be removed as it accumulates - it contains the impurities contained in the sugar:

Carefully watch the boiling, constantly foaming the jam and wiping the edge of the bowl from the syrup that adheres with a clean, damp napkin, to avoid caramelization and darkening of the syrup.

After 45-50 minutes of boiling, remove a little syrup on a plate to check the consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready, taking into account the fact that it will harden due to pectin.

In the clean, dry and sterilized jars (I kept them for 30 minutes, on a metal tray, in the hot oven, letting them cool there) put the hot jam and staple (I had threaded lids) immediately. Turn for 15 minutes with the lid down (create a vacuum) then turn over in the normal position and cover with kitchen towels to cool for longer. Even without any added preservatives, the jam will keep very well.

I got 8 jars of 370 ml. with jam. There is about a cup left, with which I finished a perfect vanilla ice cream - a delight:

This recipe was offered to you by: retetecalamama.

How did you like the article? Vote!


Strawberry jam: find out how to prepare it yourself

One of the most aromatic and appreciated jams is obviously that of strawberries.

Its consistency is also wonderful, the fruit containing pectin which has the property of gelling jam once cooked.

I couldn't miss such a delight, so here's my sweetness:

Ingredient:

4 kg. of strawberries from which they resulted 3.5 kilograms ready cleaned
3, 5 kg. of sugar
4 lemons suitable with untreated peel

I specified that the lemons have untreated peel because I put lemon slices in the jam - they are wonderfully pleasant in consistency and give a delicious aroma to the jam, as if highlighting the specific aroma of strawberries. If you have nowhere to buy untreated lemons, do not put lemon slices in jam.

The strawberries are washed well and cleaned of tails:

Place all the cleaned strawberries in a large bowl, with a thicker bottom (suitable for jam) and sprinkle with the juice of 3 lemons, then put all the sugar and the remaining lemon cut into thin slices:

Put the pot on the fire, over low heat. In a short time, the fruits will float in the syrup formed:

When the jam starts to boil, foam will form on top, which must be removed as it accumulates - it contains the impurities contained in the sugar:

Carefully watch the boiling, constantly foaming the jam and wiping the edge of the bowl from the syrup that adheres with a clean, damp napkin, to avoid caramelization and darkening of the syrup.

After 45-50 minutes of boiling, remove a little syrup on a plate to check the consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready, taking into account the fact that it will harden due to pectin.

In the clean, dry and sterilized jars (I kept them for 30 minutes, on a metal tray, in the hot oven, letting them cool there) put the hot jam and staple (I had threaded lids) immediately. Turn for 15 minutes with the lid down (create a vacuum) then turn over in the normal position and cover with kitchen towels to cool for longer. Even without any added preservatives, the jam will keep very well.

I got 8 jars of 370 ml. with jam. There is about a cup left, with which I finished a perfect vanilla ice cream - a delight:


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Strawberry jam

Wash the fruit well and remove the stalks. Add them to a non-stick pot (or a special one for making jams).

Cut the lemon in half. Squeeze half a lemon, and cut the rest of the lemon into thin slices. Add the lemon slices and juice over the strawberries and then pour in the sugar and vanilla sugar. Let them sit like this for a few minutes, until the strawberries start to leave their juice.

Then put the jam on the stove, over low heat and let it boil for 50-60 minutes, stirring occasionally. To check if it is ready, pour a few drops of jam on a cold plate. If they do not flow, after reaching room temperature it means that the jam is ready.

Put hot jam in clean jars. Close the lid tightly and turn the jars upside down. Leave them like this until they cool completely, at room temperature. In this way the jars will be emptied without the need to put them in the oven, or to boil them.

You can keep the jam in the pantry for a year.

How to serve strawberry jam

Strawberry jam can be served for breakfast, on toast with butter or you can use it to prepare cakes.


Strawberry jam

Wash the fruit well and remove the stalks. Add them to a non-stick pan (or a special one for making jams).

Cut the lemon in half. Squeeze half a lemon, and cut the rest of the lemon into thin slices. Add the lemon slices and juice over the strawberries and then pour in the sugar and vanilla sugar. Let them sit like this for a few minutes, until the strawberries start to leave their juice.

Then put the jam on the stove, over low heat and let it boil for 50-60 minutes, stirring occasionally. To check if it is ready, pour a few drops of jam on a cold plate. If they do not flow, after reaching room temperature it means that the jam is ready.

Put hot jam in clean jars. Close the lid tightly and turn the jars upside down. Leave them like this until they cool completely, at room temperature. In this way the jars will be emptied without the need to put them in the oven, or to boil them.

You can keep the jam in the pantry for a year.

How to serve strawberry jam

Strawberry jam can be served for breakfast, on toast with butter or you can use it to prepare cakes.


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