ph.haerentanimo.net
New recipes

Strawberry jam recipe

Strawberry jam recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Strawberry jam recipe

I put the water together with the sugar on high heat.

Meanwhile, I gathered the strawberry stalks and washed them, after they drained well, I put the lemon juice and mixed them.

When the syrup became almost like honey (a little thinner) I added the strawberries and left for another 30 minutes, gathering the foam as many times as needed.

That's not how hard it seems to me, so get to work ...

Good appetite!

AAA .... you can put another 1.5 kg of sugar, as it turned out a bit sweet for me, but that's how my husband likes it


Strawberry jam

Wash the strawberries well and clean the stalks.

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. Adding lemon slices will give the strawberry jam a special taste.

After leaving the strawberries and lemon juice to penetrate the strawberries for a few minutes, place the pot on the stove over low heat. Soon, the fruit will float in the formed syrup.

When the jam starts to boil, a foam will form on top of it, which must be removed as it accumulates - the impurities contained in the sugar are concentrated in it.

After 45-50 minutes of boiling, remove a little syrup from a plate and check its consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready.

Put the hot jam in the jars and close the mouth of the jar immediately. The containers, in which the strawberry jam was placed, turn for 15 minutes with the lid down to create a vacuum, and then turn over in the normal position and cover with kitchen towels to cool for a longer time.


Strawberry jam

Wash the strawberries well and clean the stalks.

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. Adding lemon slices will give the strawberry jam a special taste.

After leaving the strawberries and lemon juice to penetrate the strawberries for a few minutes, place the pot on the stove over low heat. Soon, the fruit will float in the formed syrup.

When the jam starts to boil, a foam will form on top of it, which must be removed as it accumulates - the impurities contained in the sugar are concentrated in it.

After 45-50 minutes of boiling, remove a little syrup from a plate and check its consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready.

Put the hot jam in the jars and close the mouth of the jar immediately. The containers, in which the strawberry jam was placed, turn for 15 minutes with the lid down to create a vacuum, and then turn over in the normal position and cover with kitchen towels to cool for a longer time.


Strawberry jam

Wash the strawberries well and clean the stalks.

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. Adding lemon slices will give the strawberry jam a special taste.

After leaving the strawberries and lemon juice to penetrate the strawberries for a few minutes, place the pot on the stove over low heat. Soon, the fruit will float in the formed syrup.

When the jam starts to boil, a foam will form on top of it, which must be removed as it accumulates - the impurities contained in the sugar are concentrated in it.

After 45-50 minutes of boiling, remove a little syrup from a plate and check its consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready.

Put the hot jam in the jars and close the mouth of the jar immediately. The containers, in which the strawberry jam was placed, turn for 15 minutes with the lid down to create a vacuum, and then turn over in the normal position and cover with kitchen towels to cool for a longer time.


Strawberry jam

Wash the strawberries well and clean the stalks.

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. Adding lemon slices will give the strawberry jam a special taste.

After leaving the strawberries and lemon juice to penetrate the strawberries for a few minutes, place the pot on the stove over low heat. Soon, the fruit will float in the formed syrup.

When the jam starts to boil, a foam will form on top of it, which must be removed as it accumulates - the impurities contained in the sugar are concentrated in it.

After 45-50 minutes of boiling, remove a little syrup from a plate and check its consistency. If the drops have the appearance of dewdrops and do not spread on the plate, the jam is ready.

Put the hot jam in the jars and close the mouth of the jar immediately. The containers, in which the strawberry jam was placed, turn for 15 minutes with the lid down to create a vacuum, and then turn over in the normal position and cover with kitchen towels to cool for a longer time.


Sugar-free strawberry jam / jam

I will not lie to you, telling you that the version of sugar-free strawberry jam contains vitamins, most vitamins are destroyed at high temperature, but there are certainly some minerals left in it. The fact that it does not contain sugar makes it suitable for any diet, children or diabetics.

What is it like and what does this sugar-free strawberry jam with apple juice taste like?

It tastes sweet & # 8211 sour, with subtle apple flavor
Gelled consistency
Intense color
Dietetic
Suitable for children / diabetics
Ideal for canapés and pancakes
Accessible
perfume

To prepare about 4 jars (370 gr) of jam / sugar-free strawberry jam based on apple juice, follow the ingredients and steps below. The basic principle in preparing a sugar-free strawberry jam / jam based on apple juice is to use 300 ml of apple juice for every 500 grams of fruit. Theoretically, you can do the same with raspberries, cherries and other fruits.

Ingredient:
3 kg of very well ripened strawberries
1.8 l apple juice (I used Naturalis)

Sugar-free jam / strawberry jam

Training:
1. Wash the strawberries and peel them. Remove the green tips if they predominate. Depending on everyone's preference, leave the strawberries whole or cut them in half, as I did for example. If you want to make sugar-free strawberry jam based on apple juice, then mix the strawberries until you get a homogeneous mass.
2. Pour the apple juice into the pan in which you will boil the jam. Bring to the boil and simmer over medium-high heat until reduced by half. When it has dropped, add the fruit and stir continuously, removing the foam that rises above. I remember that my mother always delegated me to & # 8220 foam & # 8221 the jams so that the lid would not jump. Conclusion: the foam must be removed well.
3. Boil the jam / jam for about 30 minutes on low heat, without a lid and stirring periodically.
Because I wanted a well-gelled strawberry jam, I boiled the jam 3 times for 30 minutes, with a cooling interval. That is, boil for 30 minutes, let it cool, and boil and then cool. That's what my mother used to do to keep the fruit strong. The more viscous you want the jam to be, the more you have to boil it.
4. Sterilize the jars (I wash them with baking soda and let them dry upside down) and the lids in hot water. Then pour the hot jam to the mouth of the jar and close the lid. Then arrange them face down in a thick blanket. I used twist off caps and small jars.

Note: Because I wanted a double experience, I also prepared sugar-free strawberry jam and jam based on apple juice at the same time. That is why I can say that the steps are identically applicable to both types of jam.

This is how we prepared this strawberry jam / jam, which we will enjoy in winter on bread with butter, pancakes, in cakes or cakes.

Try the tart recipe with ricotta and strawberries, you can find it here.

Tart with ricotta and strawberries without baking

I hope you like the recipe, and if you want to keep in touch & # 8211 subscribe to my page Facebook or Instagram, where they share different ideas for healthy eating and lifestyle.


Sugar-free strawberry jam / jam

I will not lie to you, telling you that the version of sugar-free strawberry jam contains vitamins, most vitamins are destroyed at high temperature, but there are certainly some minerals left in it. The fact that it does not contain sugar makes it suitable for any diet, children or diabetics.

What is it like and what does this sugar-free strawberry jam with apple juice taste like?

It tastes sweet & # 8211 sour, with subtle apple flavor
Gelled consistency
Intense color
Dietetic
Suitable for children / diabetics
Ideal for canapés and pancakes
Accessible
perfume

To prepare about 4 jars (370 gr) of jam / sugar-free strawberry jam based on apple juice, follow the ingredients and steps below. The basic principle in preparing a sugar-free strawberry jam / jam based on apple juice is to use 300 ml of apple juice for every 500 grams of fruit. Theoretically, you can do the same with raspberries, cherries and other fruits.

Ingredient:
3 kg of very well ripened strawberries
1.8 l apple juice (I used Naturalis)

Sugar-free jam / strawberry jam

Training:
1. Wash the strawberries and peel them. Remove the green tips if they predominate. Depending on everyone's preference, leave the strawberries whole or cut them in half, as I did for example. If you want to make sugar-free strawberry jam based on apple juice, then mix the strawberries until you get a homogeneous mass.
2. Pour the apple juice into the pan in which you will boil the jam. Bring to the boil and simmer over medium-high heat until reduced by half. When it has dropped, add the fruit and stir continuously, removing the foam that rises above. I remember that my mother always delegated me to & # 8220 foam & # 8221 the sweets so that the lid wouldn't jump. Conclusion: the foam must be removed well.
3. Boil the jam / jam for about 30 minutes on low heat, without a lid and stirring periodically.
Because I wanted a well-gelled strawberry jam, I boiled the jam 3 times for 30 minutes, with a cooling interval. That is, boil for 30 minutes, let it cool, and boil and then cool. That's what my mother used to do to keep the fruit strong. The more viscous you want the jam to be, the more you have to boil it.
4. Sterilize the jars (I wash them with baking soda and let them dry upside down) and the lids in hot water. Then pour the hot jam to the mouth of the jar and close the lid. Then arrange them face down in a thick blanket. I used twist off caps and small jars.

Note: Because I wanted a double experience, I also prepared sugar-free strawberry jam and jam based on apple juice at the same time. That is why I can say that the steps are identically applicable to both types of jam.

This is how we prepared this strawberry jam / jam, which we will enjoy in winter on bread with butter, pancakes, in cakes or cakes.

Try the tart recipe with ricotta and strawberries, you can find it here.

Tart with ricotta and strawberries without baking

I hope you like the recipe, and if you want to keep in touch & # 8211 subscribe to my page Facebook or Instagram, where they share different ideas for healthy eating and lifestyle.


Video: Πώς να φτιάξετε τέλεια μαρμελάδα φράουλας!


Comments:

  1. Pike

    I can not take part now in discussion - it is very occupied. I will be free - I will necessarily express the opinion.

  2. Kigagami

    Sorry for intervening, I also want to express the opinion.

  3. Riyad

    It is the mistake.

  4. Dudek

    You are not right. I am assured. I can defend the position. Write to me in PM, we will talk.

  5. Rowin

    I'm sorry, but I think you are wrong.



Write a message