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Strawberry jam recipe
In principle, for jam I use the ratio 2 to 1, ie 2 parts fruit and one part sugar.
The strawberries are washed, cleaned of the tails and put in a pot together with the sugar. I would recommend using a slightly larger pot because it makes quite a lot of foam at first. Towards the end I took the foam that remained on the surface. For me, all the activity lasted about 3 hours, but don't stress with the mixing so as not to get caught. At the end you just have to stir continuously.
When you see that the composition has already been linked, you can do it try to see if the jam is ready. Put a spoonful of jam on a plate and let it cool a bit. Tilt the saucer a little: if the jam flows, it still needs to be boiled, if not, it's ready.
I put the hot jam in clean and dry jars (I left them a little in the hot oven), after which I put the jars in a blanket to cool gradually. The next day when I took them out, they were still warm. We put the jars in storage and that's about it
Rhubarb and strawberry jam
Although too little used in typical Romanian recipes, rhubarb or rhubarb is a legume widely used in international cuisine and I personally, the combination of rhubarb and strawberries I really like. Rhubarb can be found during this period in any hypermarket and in general you should choose the stems that look fresh and are stronger. In general, I choose stems that are thinner, which means they are younger and implicitly softer. In terms of color, rhubarb can be from light green to green with pink, fuchsia pink or even cherry. The color does not indicate the level of ripeness and does not influence the taste of the rhubarb. About strawberries & # 8230 you know which ones are best for jam, right? The smallest and most fragrant. Strawberries from Italy, Spain & # 038co, although they are huge and seem appetizing, do not taste very good and I do not recommend them in any case for the sweetness. Now that we have established the details, let's make jam, I say!
Ingredient:
& # 8211 2 kg strawberries (we weigh them after they are ready cleaned of tails)
& # 8211 1 kg rhubarb (also, we count it after it is peeled)
& # 8211 2 kg of sugar (you can also put 1.5 kg of sugar, if the jars are well sterilized)
& # 8211 2 tablespoons lemon juice
First we clean the rhubarb with a vegetable cleaner, then we cut it into thin strips. We wash and clean the strawberries and cut them into thicker slices. In a large large pot, put the rhubarb, strawberries and lemon juice and mix well. Put 2 cups of sugar and put everything on the fire, over low heat. As the fruits begin to crumble and the sugar has melted, we begin to add the sugar one at a time, one cup at a time, stirring after each until it melts. After adding all the sugar, let the jam boil over medium heat, stirring often.
With a spoon or a foamer we take all the foam from the jam. In total, my jam boiled for about 3 hours on medium heat. When it was almost ready, I washed the jars well and sterilized them in the hot oven at 120 ° C. In the hot jars we pour the hot jam, being careful not to flow next to the jar. The jars must be filled as far as the thread begins. If there are air bubbles in the jar, pass a knife past the walls of the jar to remove them. Seal the jars tightly.
In a large pot, bring the water to a boil. The water should cover the jars with 1-2 cm. We dip the jars one by one in hot water, carefully, so that they do not crack. Let them boil for 5 minutes, then take them out on a towel to dry and cool. Let the jars cool to room temperature, without moving them, so that the jam settles.
If you don't want to boil the jars, you can just as well use the dung in the blanket, I explained the whole procedure to the strawberry jam recipe. Unlike the simple strawberry jam, the one with rhubarb is even more aromatic and sweet-sour. From the above quantities, I got 6 400ml jars. For extra flavor, you can mix half a vanilla stick. What more can I tell you? Take advantage of the rhubarb now as you can find it everywhere and if you want to try it with a cake, I suggest the rhubarb and peach pie.
Rhubarb and strawberry jam
Although too little used in typical Romanian recipes, rhubarb or rhubarb is a legume widely used in international cuisine and I personally, the combination of rhubarb and strawberries I really like. Rhubarb can be found during this period in any hypermarket and in general you should choose the stems that look fresh and are stronger. In general, I choose stems that are thinner, which means they are younger and implicitly softer. In terms of color, rhubarb can be from light green to green with pink, fuchsia pink or even cherry. The color does not indicate the level of ripeness and does not influence the taste of the rhubarb. About strawberries & # 8230 you know which ones are best for jam, right? The smallest and most fragrant. Strawberries from Italy, Spain & # 038co, although they are huge and seem appetizing, do not taste very good and I do not recommend them in any case for the sweetness. Now that we have established the details, let's make jam, I say!
Ingredient:
& # 8211 2 kg strawberries (we weigh them after they are ready cleaned of tails)
& # 8211 1 kg rhubarb (also, we count it after it is peeled)
& # 8211 2 kg of sugar (you can also put 1.5 kg of sugar, if the jars are well sterilized)
& # 8211 2 tablespoons lemon juice
First we clean the rhubarb with a vegetable cleaner, then we cut it into thin strips. We wash and clean the strawberries and cut them into thicker slices. In a large large pot, put the rhubarb, strawberries and lemon juice and mix well. Put 2 cups of sugar and put everything on the fire, over low heat. As the fruits begin to crumble and the sugar has melted, we begin to add the sugar one at a time, one cup at a time, stirring after each until it melts. After adding all the sugar, let the jam boil over medium heat, stirring often.
With a spoon or a foamer we take all the foam from the jam. In total, my jam boiled for about 3 hours on medium heat. When it was almost ready, I washed the jars well and sterilized them in the hot oven at 120 ° C. In the hot jars we pour the hot jam, being careful not to flow next to the jar. The jars must be filled as far as the thread begins. If there are air bubbles in the jar, pass a knife past the walls of the jar to remove them. Seal the jars tightly.
In a large pot, bring the water to a boil. The water should cover the jars with 1-2 cm. We dip the jars one by one in hot water, carefully, so that they do not crack. Let them boil for 5 minutes, then take them out on a towel to dry and cool. Let the jars cool to room temperature, without moving them, so that the jam settles.
If you don't want to boil the jars, you can just as well use the dung in the blanket, I explained the whole procedure to the strawberry jam recipe. Unlike the simple strawberry jam, the one with rhubarb is even more aromatic and sweet-sour. From the above quantities, I got 6 400ml jars. For extra flavor, you can mix half a vanilla stick. What more can I tell you? Take advantage of the rhubarb now as you can find it everywhere and if you want to try it with a cake, I suggest the rhubarb and peach pie.
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 simmer 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.
Sugar-free diet Strawberry jam: Cooking steps:
1. Wash the strawberries well under running water, clean them of the stems and let them dry in a refrigerator.
2. Peel an apple, grate it and chop it in a blender or food processor until puree. Instead of a blender or combine, you can use a regular grater.
3.Put the apple puree obtained in a container with strawberries and also add half a tablespoon of lemon juice.
4. Put the pan on medium heat, let the strawberries come out. Leave the berries on low heat to cook for 15-20 minutes, while you have to shake the jam and remove the foam.
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 simmer 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 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 simmer 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.
First you have to wash the strawberries very well and break their tails. I have already prepared them!
Put a layer of strawberries and a layer of sugar in a large pot, alternating until you finish all the strawberries and sugar. Put the pot on low heat and when it starts to boil it gathers the foam that forms on the surface. If you leave it, you risk the jam will sweeten!
Grow the vanilla pod to release its flavor and put it with the seeds in the pot. Then add the fresh lemon, so the fruit will remain whole. Let it boil for an hour and a half - 2 hours, until it starts to set. Check if the jam is ready by putting a drop on a plate: if it remains firm, it means that it has reached the right consistency. At the end, take out the vanilla pod and put the hot jam in the previously washed and dried jars.
Close the lids and put them for 15 minutes in the preheated oven at 150 degrees. Thus, the jam will be emptied and stored much better. It's a very good method and you don't use any preservatives. When the jars have cooled, label them, because you have to be proud… but I don't know how long they will last, because it's delicious! It's so easy to make strawberry jam, and now is the season, don't miss the opportunity!
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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 aroma 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.
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:
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 aroma 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.
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:
