If the strawberry crop at this time of the year, is pleased with his abundance, to cope with fresh berries even the whole family will fail. To avoid damage to valuable summer berries, we recommend you to use it in the summer through a variety of workpieces. One example of these blanks is the recipe of jam from strawberries in winter, the variations of which we will discuss in this article.
Jam of strawberry with the gelatin
Berries without seeds contain a small amount of pectin, so if you have decided to make berry jelly thick, without additives like dry pectin and gelatin can not do. In the recipe below we will add jam with gelatin, but if you avoid animal products, use the agar.
- sugar 760 g;
- lemon juice – 25 ml;
- gelatin – 15 g;
- strawberry – 940 g;
- lemon juice – 15 ml.
Cut the strawberries into medium-sized pieces and peppered it with sugar, leave the berries for half a day to release the juice. When strawberry syrup will come to the surface, add the gelatin solution in small portions of warm water and leave to boil for half an hour. During this time, the excess moisture should evaporate and the jam, respectively, to thicken. At the end of cooking pour the lemon juice and after mixing, spoon the jam out of the strawberries in sterile banks to store it for the winter.
Jam of strawberry with pectin
The second most popular thickener for homemade jellies and jams is pectin. Thanks to the pectin blanks acquire the desired thickness, while maintaining vivid color and becoming gelatinous.
- strawberry – 1.1 kg;
- lemon juice – 25 g;
- pectin – 4 tablespoons;
- sugar – 645
Clearing the strawberries from the stems, mash it with a press to mash it so that the berries do not become fully homogeneous, and the mass remain entire pieces. Put the strawberry mixture on fire and stir in the sugar along with pectin. Bring the mixture to vigorous boil and continue to boil, with regular stirring, for 3 minutes. At the end pour the lemon juice and remove the pot with jam from heat. Pour all in sterile banks, if you plan to leave blanks for the winter, or try it immediately after cooling.
How to cook jam from strawberries in winter?
If you do not pursue density jam, then you can do without adding thickeners. This jam will become thick due to the added sugar.
Within this recipe, you can combine the strawberries with other berries, fruits or rhubarb.
- strawberries – 1.3 kg;
- sugar – 1.3 kg;
- the juice of one lemon.
Place the strawberries and sugar in a bowl made of stainless steel or any enamel container. Position the dishes over a medium fire and start to mash the strawberries press the mashed potatoes. Try not to overdo it and keep the large pieces of berries. Leave the ground at not too high heat for 18-20 minutes, stirring occasionally and removing the foam. Time the preparation of jam from strawberries is completed, it can pour into sterile banks or eat immediately after cooling.
How to cook strawberry jam in a slow cooker?
- strawberries, chopped – 8 tbsp.;
- sugar – 8 tbsp.;
- pectin 2 tbsp;
- the vanilla pod.
In a bowl mix the strawberry pieces with sugar and the contents of the vanilla pod. Leave it in the mode «Maintaining heat», waiting until sugar crystals are completely gone. Next, go to the mode «Pastries», stir in the pectin, stir and leave it for 15 minutes. Stir the berries it is necessary every couple of minutes as well as to remove the abundance formed on the surface of the foam.