Making strawberry jam at home - three simple recipes for making strawberry jam for the winter
Often the jam is boiled to such an extent that it is impossible to say exactly what it was cooked from. The difficulty is to preserve the aroma of the berries, but at the same time the jam has the right consistency and is spreadable on the bun, or suitable for filling.
There are several recipes for making aromatic strawberry jam, and let's start with the classic one.
Content
Classic strawberry jam recipe
For 1 kg of strawberries you need 0.5 kg of sugar.
Ripe strawberries are washed, the stems are peeled and placed in a saucepan. Sprinkle the strawberries with sugar and leave overnight to release their juice.
Place the pan on low heat and cook for 1 hour.
Cool the strawberries and grind the berries through a fine sieve and return the jam to boil until thickened.
This is an old “grandmother’s” method that can be simplified a little. Jam is made from whole berries, but this is not necessary for jam.
Recipe for quick strawberry jam
After all, the berries will still need to be chopped, so why not do it right away using a blender or meat grinder?
Grind the berries, add sugar and bring the jam to a boil.
To give the desired thickness and not overcook the berries, you can increase the amount of sugar or add potato starch at the rate of 1 tablespoon per 2 kg of berries.
In order not to constantly watch the jam and not be afraid of burning, cook it in a slow cooker.
Strawberry jam in a slow cooker
Grind the strawberries as in the recipe above, mix with sugar and pour the strawberry puree into the slow cooker.
Set the stew mode for 2 hours, and check for thickness from time to time.
Some people grind strawberry puree through a sieve, but the seeds are so delicate that they do not interfere with enjoying the delicious and aromatic jam. On the contrary, if you close your eyes, you can imagine that it’s summer and you’ve just picked these strawberries from the garden.
But of course, if you plan to use this jam for baby food, then it’s better to get rid of the seeds.
To prevent strawberry jam from spoiling and to last well until the next season, you need to maintain maximum sterility.
Be sure to heat the jars in the oven, pour the boiling jam into the jars and immediately close the lids. There is no need to pasteurize the jam, just wrap the closed jars in a blanket and let them stand until they cool completely, then take them to a cool and dry place for long-term storage.
Watch the video for the secrets of making strawberry jam:
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