Victoria jam 5 minutes. Victoria jam with large whole berries - recipes for the winter. How to make strawberry lemonade
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Publication date: 07/04/2017
Today we will cook victoria's jam, but the recipes are suitable for both strawberries and strawberries. Although, I am sure that many of the readers do not know how the same strawberry differs from Victoria ?! Taking large berries in the markets or in the garden for strawberries. But is it really so ... Share your opinion!
Below, you will find out some delicious and popular recipes. And even the best of them! Decide which one you like. But still, it will be better to cook them all and try. Because, any jam from Victoria, it turns out - just lick your fingers!
The most important. Since many are accustomed to calling Victoria strawberries, then in the recipes we will call it that. If you do not mind…
Thick strawberry (Victoria) jam for the winter with whole berries. How to cook?
And so, first we will cook strawberry jam with whole berries. I want to note right away that it takes quite a long time to prepare, in several approaches, but it turns out to be very beautiful and unusually tasty.
In this recipe, we need smaller strawberries, they will cook faster. And, it is advisable to choose berries of almost the same size, so that it does not happen that some are already boiled, while others are not yet cooked. In this recipe, we take 1 kilogram of strawberries, 1 kilogram of sugar.
1. We will lay out the strawberries in layers, alternating with sugar. And so, in a saucepan, we first lay out a layer of strawberries (1/4 of the total amount), then pour in exactly the same amount of sugar. Next, again a strawberry layer, on top of her sugar. And, we do this until the pack of berries and sugar runs out.
2. We cover the saucepan with a lid and let it stand like this all night. Since, we need the berries to release more juice. Already in the morning, as a rule, there is quite a lot of juice. Now, you need to mix everything very carefully so as not to damage the strawberries.
3. Then, we need to get the berries out of the syrup. To do this, take a slotted spoon and very carefully transfer them to a separate plate.
4. Next, we will deal with syrup. We put it on fire and stir continuously, it is necessary that the sugar is completely dissolved. As soon as this happens, we make the fire weak and continue to cook for 20-30 minutes. During this time, the syrup should decrease by about 1/4. But, you need to stir at least occasionally, otherwise it may burn.
5. Turn off the fire and put the previously set aside strawberries in a saucepan with hot syrup.
6. And now, you need to repeat the entire above process again. This means you need to leave the strawberries in syrup overnight (no less than 12 hours). After, get the berries with a slotted spoon and still boil the syrup. And, at the end, put the berries in hot syrup. We can observe that the strawberries have already decreased in size, and the syrup has become thicker.
Here, I will have to upset you a little, because on this, the preparation of jam is not finished yet. It is necessary to repeat the whole process for the 3rd time, already really the last. To begin with, let's leave the syrup with strawberries again for 12 hours.
7. After this time, the berries must be removed from the syrup, boil it for 20-30 minutes, stirring occasionally.
While it is cooking, prepare the jars and lids. They need to be thoroughly washed and sterilized.
Pour the hot jam into jars, close the lids and turn over. And in this state, leave them to cool completely.
Recipe for strawberry jam without boiling berries (Victoria, strawberries or strawberries)
It is no secret that strawberries are rich in vitamins, especially vitamin C. But, during heat treatment, it is destroyed. And now, I would like to offer you one very wonderful recipe for strawberry jam, in which we do not need heat treatment. It is perfect for making jam for the winter. And the cooking process is quite simple.
Required Ingredients:
- strawberries - 1 kilogram;
- granulated sugar - 1.2 kilograms.
Keep in mind that in order for the jam to be stored for a long time, jars with lids must be well sterilized.
- The berries should be thoroughly washed and the stalks cleaned. Let them dry for a while. Then, add sugar. For 1 kilogram of strawberries there is 1 kilogram of sugar.
2. With the help of a pusher, it is desirable that it be wooden, lightly rub the strawberries with sugar. We grind the berries not much, some of them should remain intact. Next, leave the pan for 2 hours. During this time, juice will appear and there will be practically no grains of sugar left, it will be dissolved.
3. And so, 2 hours have passed. Now, pour the resulting jam into sterilized jars, but not completely. In the jar, in the neck area, there should be free space, 1-2 centimeter, we will fill it with sugar. Thus, we will get a kind of cork and the jam will not turn sour.
4. That's it, we cork the jars with lids and put them in the refrigerator.
Keep in mind, since the jam has not undergone heat treatment, it will be stored longer only in the cold!
Victoria or strawberry jam - five minutes for the winter. strawberry jam recipe 5 minutes
There is another great way to preserve strawberries for the winter. And, unlike the previous one, it's pretty fast. Yes, and much less sugar. By the way, due to the fact that strawberries are not boiled for a long time, vitamins and amino acids are stored in large quantities in it.
Required Ingredients:
- strawberries - 1 kilogram;
- sugar sand - 600 grams;
- water - 250 milliliters.
Please note that in this recipe the strawberries are not mixed, so we immediately put them in a container in which they will subsequently be cooked.
- And so, the berries must be thoroughly washed and cleaned of the stalks. Large strawberries can be cut into halves or even quarters. It's up to you. Personally, I like to cook whole berries.
2. Let's start with the syrup. Pour cold water into a saucepan, add sugar, put on a small fire and cook until the sugar dissolves. Don't forget to stir. And, keep in mind, the water must boil!
3. Pour this hot syrup into the strawberry pan. You don't need to mix anything! So the berries will remain whole. Now, the pan needs to be covered. To do this, use a towel or cling film. And, leave for 2 hours for the mass to cool.
4. Next, let's deal with jars and lids. They need to be thoroughly washed and sterilized.
5. And so, 2 hours have passed, the jars are ready, the strawberries and syrup have cooled down. Now, you need to put the saucepan with the mass again on a small fire and boil. But, in no case do we use a stirring spoon, just shake the pan from side to side. There is foam on the jam, it needs to be removed. After boiling, the jam must be boiled for another 5 minutes and removed from heat.
6. Everything, our delicious, fragrant jam is ready. Pour it into sterilized jars, close the lids and turn over. Now, it remains only to cover them with a towel and leave them to cool completely in this form.
As you can see, with such a gentle method of preparation, absolutely nothing happened to the strawberries, they did not boil.
Recipe for strawberry jam with large whole strawberries or victoria
The next recipe that I want to offer you is also very tasty and wonderful. We need lemon and mint. But, in it we will use a smaller amount of sugar and lemon, so the jam will turn out a little sour.
Required Ingredients:
- strawberries - 1 kilogram;
- sugar sand - 700 grams;
- lemon - 1 piece;
- mint leaves - to taste.
- And so, first we prepare the jars and lids: wash well and sterilize.
- Next, let's move on to the strawberries. It must be thoroughly washed and dried. To do this, you can use a paper towel, just put the berries on it. Then, put them in a container, such as a saucepan, in which jam will be cooked and add sugar. We do not mix! Just leave them for 8 hours.
2. After 8 hours, quite a lot of juice will appear. The whole mass is gently, very slightly mixed and put on fire. Then, put the mint here and leave to cook for 5 minutes.
3. Now, take a lemon, wash it and dry it with a paper towel. Next, you need to gently grate the zest, squeeze the juice out of the pulp.
On a grater we rub exactly the yellow layer, do not touch the white, otherwise it will be bitter!
Add all this to the jam and cook for another 10 minutes.
4. Everything, the jam is completely ready. It remains only to pour it into jars and close the lids.
Victoria jam without boiling berries
And I love this recipe the most, because the strawberries remain whole, and the syrup turns out to be transparent, transparent. Yes, and you can eat it as much as you want, since there is not much sugar in such a jam. Of course, he also has his own nuances, for example, berries must be whole, beautiful, healthy. And yet, it should be stored only in a place where it is cool.
Let's start cooking, we, as usual, with jars and lids. Wash them well and sterilize them. Then, remove the stalks from the berries, wash and dry them, laying them on a paper towel.
For cooking, I will use 0.5 liter jars. And so, you need to put berries in them and pour 100 grams of granulated sugar on top, into each jar. That's it, now strawberries with sugar should be left like this for a while. I usually do it before going to bed and at night I have jars like that.
During this time, juice is released from the berries and they become smaller. Usually, as it happens, for example, you put three full jars at night, and in the morning you look, they have a little more than half. Then, you just need to take one jar and transfer its contents to two others.
Next, cover the jars with lids. We take a rather deep, convenient container, for example a saucepan, pour warm water into it and put jars of strawberries there. Turn on medium heat and let them sterilize in boiling water for 10-15 minutes.
That's all, delicious, unusually fragrant jam is ready!
Strawberry jam with gelatin. Recipe with whole berries for the winter
And, in conclusion, I want to offer another great recipe for strawberry jam. It is for those who like thick jam, as gelatin will be used in cooking.
For cooking, we need the following ingredients:
- strawberries - 500 grams;
- sugar sand - 300 grams;
- gelatin - 10 grams;
- sprig of dried mint (optional)
1. Sterilize jars and lids.
2. Strawberries must be sorted out, discarded and washed thoroughly.
3. Put the berries in a saucepan, cover with sugar.
To enhance the taste, you can add a sprig of fresh or dry mint. Then we will remove it. And, put the pan on low heat. After some time, the strawberries will release juice and foam will begin to form, which must be removed. And so, after boiling, cook for another 5 minutes.
6. Put the pan back on the fire and cook the jam for another 10 minutes, stirring occasionally and removing the foam.
7. In the meantime, pour the gelatin into a bowl and pour a small amount of warm water. Mix well, no lumps should remain.
8. And so, 10 minutes have passed, remove from heat and begin, stirring constantly with a spoon, gradually introduce gelatin.
9. Put it on fire again and cook for another 5-7 minutes.
10. The jam is ready, pour it into jars, close the lids and turn over. Let it cool down.
By the way, you probably already noticed that the jam is liquid. But, it is only while it is hot, when it starts to cool down, it will begin to thicken!
I strongly advise you to cook and try Victoria jam, for all types presented in the article. And choose the best recipe for harvesting for the winter.
Enjoy your meal!
What is the difference between strawberries and victoria and strawberries?
In fact, all these berries are from the strawberry family. Strawberries - bred by growing wild strawberries in vegetable gardens (the so-called nutmeg strawberries). She took on a larger appearance by crossing green berries of the garden type, crossing with small forest ones.
Then came garden strawberries. Thanks to the crossing of virgin strawberries with Chilean strawberries. She won the hearts of many gardeners due to her larger berries and increased frost resistance. And already the care of gardeners for garden strawberries, in terms of increasing productivity, later turned out to be the so-called Victoria. Completely homemade berry. But nevertheless, Victoria is a variety of garden strawberries, which gardeners love for its cold resistance, endurance in the harsh winters of Russia. At the same time, Victoria has larger bushes, wide leaves. And at the same time, large flowers turn into large berries.
In fact, all the store shelves are filled with various families of GARDEN STRAWBERRY during the season.
Because growing strawberries separately is not profitable. It is less productive than Victoria. The thing is that Victoria is a monoecious plant. And on her bush are both female and male flowers. And when they are pollinated, crossing occurs and the berries are very large and all the bushes are fruitful. And strawberries have little yield, because it is a dioecious plant and on its bushes there are either male or female flowers. And in order to get at least some kind of crop, it is necessary that 30% of male bushes be planted in the garden for pollination. Otherwise, there will be no harvest! Moreover, strawberries have small berries, while Victoria has large ones.
So it turns out that those who consider large berries to be strawberries are mistaken. In fact, this is nothing else - like Victoria (the most modern bred berry of the strawberry family. The so-called Garden Strawberry). And strawberries usually grow in the fields, and have a small appearance. In industrial conditions, it is practically not grown. It is not profitable. Only some summer residents who are lovers of real Victoria have small beds of real strawberries to cook real strawberry jam. But you can’t cook a lot from garden bushes. Real strawberries are harvested in the fields!
Wild strawberries and wild strawberries differ in that strawberries, even ripe ones, are difficult to break from the stem. And usually, it will either be with a stem in a bucket, or with an umbrella and a stem. They also have a different taste, and it looks a little different than strawberries. In the photo below, you can see it:
And how do you distinguish this berry, and which one do you like the most to taste? ..
If you like strawberry jam with whole berries - sweet, fragrant, but do not want to mess around at the stove all day, then five-minute jam for the winter is just for you. "Popular about Health" has prepared a selection of quick recipes for housewives who value their time. Cooking jam will take you only 5 minutes, and of course, it will take a little time to prepare the berries.
Useful tips for housewives
To make the recipe for jam from Victoria “five-minute” beautiful, you need to know some of the subtleties of its preparation. The saturation of the color of the finished product will provide citric acid or citrus juice. Just add the juice from one lemon or a teaspoon of acid per kilogram of berries during the cooking process.
So that the berries do not wrinkle, but retain their shape, never stir the jam during cooking. It is very important. When removing the foam, also be extremely careful. The fruits are very tender, and during heat treatment they become even softer. It is impossible to interfere with the syrup in which strawberries are boiled.
For jam, always choose only ripe berries of good quality. If there are signs of rot, mold, we discard such fruits. If you have large-fruited strawberries, you can cut it lengthwise into slices or in half. Otherwise, leave the berries whole, they will look beautiful in jam.
How much sugar to take per kilogram of fruit? The standard proportion is 1:1, but some put less sugar, while others put more, but not less than 700 grams per kilogram of fruit. It all depends on the taste preferences of the household. The amount of granulated sugar will not affect the quality of the jam. And now it's time to introduce you to the recipes with Victoria.
Sparse jam "five minutes"
Ingredients: strawberries - 2 kg; sugar - 1.5 kg; glass of water; lemon juice.
The first step is to sterilize the containers into which you will pour the finished jam. You can hold them over boiling water, boil them in a large bowl or bake them in the oven - choose the convenient way. Do not forget about the lids, they must also be sterilized.
Now let's start processing strawberries. All "tails" must be cut off, and the berries should be washed under a dense stream of water in a colander. When the water has completely drained, sprinkle the berries on the countertop to dry them slightly. And while we prepare the syrup.
Take an enameled container of a suitable size and pour a glass of water. Bring to a boil. In small portions, start adding sugar to boiling water until you use up the entire volume. Stir syrup until sugar dissolves. Bring the mass to a boil. Now carefully pour the strawberries into the boiling syrup.
Adjust the fire to medium. We are waiting for the boil. As soon as the mass begins to gurgle, foam forms, remove it with a spoon, trying not to crush the berries (do not mix the jam). Add lemon juice. You can take a slotted spoon and gently immerse the fruits that are on the surface down. From the moment of boiling, we detect 5 minutes, after which we pour the jam into prepared containers and twist.
Thick five-minute strawberry jam
This recipe is similar to the previous one, only the cooking technology is different. It is suitable for those who like a thicker jam. The ingredients are the same - strawberries, sugar, lemon juice or acid. We take sugar in a ratio of 1: 1.
We prepare the berries - wash, separate the stalks, dry a little. Pour a glass of water into a wide enameled bowl. We boil, add sugar, but not all at once, but in portions, otherwise it will not have time to dissolve and burn. When all the sugar is in the pan, stir it and bring the syrup to a boil. We send strawberries to it. We wait for repeated boiling and cook the fruits for 5 minutes. Turn off the stove and let the jam cool down.
The first stage of cooking is over. When the jam from Victoria has cooled completely (you can the next day), bring it to a boil again and boil for 5 minutes. After cooling, do the same again. Only after the third five-minute cooking we already close the jam in sterilized jars. Due to the cycles of cooking and cooling, the mass will turn out to be thicker. This consistency is ideal for filling pies and puffs.
Recipe number 3
Ingredients: strawberry Victoria - 1 kg; sugar - 1 kg; citric acid - 1 tsp; 5 mint leaves; water - 150 ml.
We prepare the berries and pour them into a bowl, after which we set the syrup to boil - boil water, pour sugar, bring to a boil. Let the syrup boil for 3 minutes. Then pour the berries with syrup and leave them to infuse for 2 hours. At this time, take care of the banks, if they are not already prepared. After 2 hours, add mint and acid, bring the jam to a boil and cook for 5 minutes. We do not interfere, but only remove the foam. Pour the delicacy into jars and close.
As you can see, making jam is as easy as shelling pears, but a few jars of healthy treats are in store for the winter. In the same way, strawberry jam is prepared with the addition of other berries. If you like the mix, then combine your favorite fruits together. The main thing is not to spoil the appearance of the fruit, so never stir the berries boiling in syrup. In this case, the winter harvest will turn out not only tasty, but also beautiful.
We all love red and juicy, and most importantly, the most delicious and long-awaited strawberries. This berry not only has a magical taste, but also many vitamins and useful elements. Strawberries have a healing effect on the human body - it contributes to the normalization of metabolism, has a beneficial effect on the digestive system, the heart.
Therefore, dear hostesses, you should definitely pamper your family with delicious, fragrant and fragrant, and most importantly, healthy jam in winter! By the way, it can be used for .
Preparing berries
First, the berries need to be prepared:
- first strawberries are sorted, medium ripe berries are selected;
- then the strawberries are washed through a colander - it is necessary to make sure that excess moisture does not remain in the berries, let it drain well;
- then the berries are laid out on a towel and dry;
- then the strawberries are separated from the tails;
- Well, now you can start cooking jam.
Recipe for thick strawberry jam with whole berries
This delicacy will win the hearts of your household with its unique taste and aroma!
Ingredients:
- strawberries - 1 kg;
- fine sugar - 800 g.
Strawberries and sugar are taken 1:1. If you wish, you can take less sugar. At least 1 kg of berries uses sugar in the amount of 650 g, otherwise the strawberries will play.
Cooking:
- Arrange the strawberries in a bowl in layers.
- Sprinkle each strawberry layer with sugar.
- Put the sugar that remains on top, level it, cover it with a lid and leave the basin all night, the berries should let the juice flow.
- In the morning, remove the lid, make sure that the juice has appeared.
- Next, the contents must be boiled. Boil the jam for 7 minutes, stirring occasionally using a wooden spoon. Then the foam should be removed. Let the berry cool completely.
- Then again put the container with the strawberry mass on the fire, cook for 7 minutes. Do this three times, each time let the jam cool down.
In order to get a thicker consistency, cook the mass longer.
Sweetness can be considered ready when the drop remains on the plate and does not spread. The hot mass must be decomposed into sterilized jars, rolled up with lids and turned over, then put them in a cool room.
Recipe for making strawberry jam 5-minute
This recipe is shorter, but it retains the vitamins in the berries in greater quantities.Ingredients:
- sugar - 700 g;
- strawberries - 1 kg.
Cooking:
- Prepare strawberries. If the berries are large, cut them into several pieces. Use small strawberries whole.
- Next, you need to prepare a syrup (for 2 kg of berries, take 0.5 l of water and 1.2 kg of sugar). Boil the syrup in an enameled container, making a strong fire.
- Pour the berries into the boiling sweet liquid, cook for 5 minutes. Stir using a wooden spoon.
Jam must be put into sterilized jars, rolled up with lids, turned over, cooled and lowered into the basement for storage.
Strawberry jam without boiling berries
This way of cooking jam will provide your family with useful substances for the whole winter!Ingredients:
- sugar - 500 g;
- strawberries - 1 kg.
Cooking:
- Rinse the berries, sort, remove the tails, send to the basin.
- Then the strawberries must be chopped, small pieces should be obtained.
- Pour sugar here, stir, the mass should be set aside for 2 hours, the sugar should completely dissolve.
- Transfer the mass to a container, plastic or glass, it does not matter.
Such jam is stored in the freezer if sugar is added in a minimal amount. And if the proportions of sugar and berries are taken 2: 1, then such sweetness is stored in the refrigerator, but not in heat - otherwise the jam will play.
Strawberry jam with almonds and liqueur
Strawberries can be combined with different products, resulting in original flavors. .And now I suggest you experiment in your kitchen with this magical juicy berry!
Ingredients:
- strawberries - 1 kg;
- sugar - 1 kg;
- almonds - 100 g;
- liquor "Ammareto" - 1 tbsp.
Cooking:
- Prepare strawberries, sort and wash.
- Sprinkle the berries with sugar, set aside for 2 hours.
- Pour hot water over almonds and let stand for 15 minutes.
- Drain the liquid from the almonds, fill it with cool clean water. Peel the skin to remove bitterness.
- Add almonds to bowl with strawberries and sugar.
- Put on the stove, cook for 15 minutes over low heat in two passes.
A few minutes before the end of the second brew, pour in the liquor. The alcohol will evaporate, and the jam will have a unique taste.
Pour the sweetness into sterilized jars and roll up the lids.
Strawberry orange jam
This sweet will become a favorite for your family!
Ingredients:
- strawberries - 2 kg;
- sugar - 1 kg;
- orange - 1 pc.
Cooking:
- Wash the orange well, cut into pieces without peeling.
- Wash and sort the strawberries. Sprinkle with sugar, let stand for 3 hours.
- Then add orange slices here.
- Put the basin on the fire and bring the berries to a boil. Boil them for 10 minutes.
- Then you need to turn off the fire, set the container with jam aside, let it cool completely.
- Then put it back on the stove and cook at a boil for 10 minutes.
The finished sweet mass should be laid out in sterilized jars and rolled up with lids. Dip the cooled jam into the basement for storage.
Strawberry jam with mint and basil
This delicacy will delight you with its unforgettable taste and aroma!
Ingredients:
- strawberries - 2 kg;
- sugar - 1.5 kg;
- lemon - 1 pc.;
- mint leaves - 20 pcs.;
- basil leaves - 20 pcs.
Cooking:
- Sort the strawberries, wash, let the water drain.
- Add sugar to the berries, set aside, let stand for 2 hours. Juice should stand out.
- Then send the contents to cook on low heat, cook for 5 minutes.
- Then add the washed basil and mint, cook further for 5 minutes.
- Wash the lemon, rub the zest on a grater with small holes, chop the flesh into small pieces, you can use a meat grinder to grind.
- Add lemon to the jam, cook for another 10 minutes.
The finished dessert must be poured into sterilized jars and rolled up with lids.
Strawberry jam with lemon
This jam has an extraordinary spicy taste and an unforgettable delicate aroma!
Ingredients:
- strawberries - 1 kg;
- sugar - 1 kg;
- lemon - 1 pc.
Cooking:
- Sort strawberries, wash, dry.
- Pour the strawberries with sugar, the container with the contents must be set aside for 5 - 6 hours, let the juice appear.
- Put the container with the contents on low heat, boil.
- Wash the lemon well, rub the zest on a grater with small holes.
- Squeeze the juice from the lemon pulp. To do this, you can grind it with a meat grinder or use a juicer.
- Add lemon to bowl with strawberries, cook for 10 minutes.
And now you should pour the jam into jars, roll up the lids and cool.
Strawberry jam with tangerines
If you cook this sweet for your family, they will enjoy every evening in winter and thank you for the unusual yummy!
Ingredients:
- strawberries - 1 kg;
- tangerines - 1 kg;
- sugar - 2 kg;
- water - 300 ml.
Cooking:
- Wash strawberries, dry.
- Wash the tangerines and send them to blanched in boiling water for 5 minutes.
- Remove the citrus fruits from the water, cool them by putting them in cold water. Then cut the tangerines into beautiful slices.
- Make sugar syrup.
- Dip strawberries, tangerine slices into syrup (boiling), cook for 5 minutes.
- Remove the container with the contents from the heat, let the jam cool down.
- Thus, boil it two more times.
Pour the hot sweetness into jars and roll up the lids.
Strawberry jam with red currant
This recipe for strawberry jam is useful for those hostesses who harvest several times a year.
Ingredients:
- strawberries - 1 kg;
- red currant - 1 kg;
- sugar - 2 kg;
- lemon juice - from 1 citrus.
Cooking:
- Wash the strawberries, let the water drain.
- Wash the currants, dry them, and then grind them using a sieve. Remove bones.
- Grind strawberries with a blender or meat grinder, pour the mass with sugar.
- Add juice from lemon and currant to the container with the contents.
Arrange the jam in sterilized jars and store in the refrigerator.
Strawberry jam with cherries
This appetizing, sweet and simply divine in taste sweetness will delight you during tea drinking!
Ingredients:
- strawberries - 1 kg;
- cherry - 1 kg;
- sugar - 2 kg;
- lemon juice - from 1 citrus.
Cooking:
- Wash strawberries, dry.
- Grind the strawberries with a blender.
- Wash the cherries, remove the seeds, also chop with a blender.
- Mix cherries with strawberries and sugar.
Arrange the resulting sweet mass in jars, put in the refrigerator for storage.
How to make thick strawberry jam
That's all. Strawberries can be combined with various aromatic herbs and fruits. Don't be afraid to experiment and create your own original recipes.
Enjoy your tea drinking and until new recipes!
When preparing strawberry jam from Victoria for the winter, the recipe may be old, grandmother's, because it was in her time that all strawberries were called "Victoria", or modern, with the addition of thickeners.
When the hostess starts making jam, she still does not know what exactly will turn out, because the quality of the final product is greatly influenced by the strawberries themselves. Trying to make jam, with whole i years, you might end up with:
- puree;
- jam;
- syrup;
- "mess".
Or you can get a beautiful, thick, opalescent jam, with even strawberries that have not lost their shape.
In any case, all this will be delicious, but some of these “creations” can be served at the festive table, some can be spread on bread while sitting at the TV, and some will only be suitable for adding to pastries.
Selection of strawberries for jam
The choice of berries for harvesting must be approached consciously. If we set ourselves the goal of making thick jam, and it doesn’t matter to us how the berry will look there, then we need to take soft varieties, and strawberries can even be overripe and “crumpled”.
It is a completely different matter when you need to “keep” the whole berry, prevent it from spreading and losing its shape. To cook, you need to carefully choose strawberries and it should be:
- Dense. In order to determine the consistency of the berry when buying, you need to press it. When lightly pressed, its flesh should not be broken and leave dents. Having bitten such a berry, you need to feel its hardness, even fragility. Such strawberries are not suitable for eating as a dessert, but they are ideal for making jam with a given purpose;
- Underripe. Whatever jam you cook, if you want to have the integrity of the fruit, then they must be in technical ripeness. This will not affect the quality of the jam, its aroma and taste, but the goal will be achieved.
If the strawberries are soft, overripe, they are also suitable for making jam, but in this case, the jam will look like strawberry jam. It will not taste bad, but the consistency will be peculiar. If the goal is to make jam-mashed potatoes, then in this case only a well-ripened berry, even overripe, is needed;
- Fresh. As soon as strawberries (and any other fruit) are plucked from the mother bush, biochemical processes of decomposition begin to occur in it. Every minute their intensity is higher and higher, which means that every minute it becomes less and less suitable for making jam with a whole berry.
Having brought the berry home, you must immediately start making jam, every missed minute will affect the quality of the final product. If there is no difference what consistency the jam will be, then strawberries can be stored in the refrigerator for some time, or covered with sugar;
- Varietal. Thick strawberry jam for the winter with whole berries can only be prepared from hard varieties of strawberries. Modern selection, especially imported, is directed in this direction. Such strawberries do not crumple, they are excellent in transportation, firm and resilient. The name of the variety can not be asked, this is not necessary, but when choosing, carefully inspect the berry and if it is hard, then you can buy it.
These strawberries are not a pleasure to eat fresh, but they are perfect for a perfect jam.
Another feature of new strawberry varieties is that they can be stored in refrigerators for a relatively long time (5-6 days) and remain firm;
Technology features
Strawberry blanks can be made in several ways, and each will have its own, unforgettable product. Each hostess, having tried this or that technology, stops at something of her own, the most acceptable for herself. Some make blanks in different ways, and this makes sense, as they increase the range of harvested products.
Berry preparation
![](https://i0.wp.com/zelenj.ru/wp-content/uploads/2017/07/Depositphotos_12766167_s.jpg)
It would seem, well, what's so difficult about washing strawberries and selecting a green “forelock”. However, strawberries are not always grown on covering material, and if it comes into contact with the ground, it becomes dirty and it is not so easy to wash the ground and sand.
In order to properly wash strawberries, they must be poured into a basin, poured with cold water and dipped into the water with smooth movements, as if drowning. Thus, the sand will settle to the bottom.
If you are going to cook the jam so that the berry is whole, then when washing in water, you need to add citric acid, then the berry will be denser.
Dry-fill harvesting
Sometimes we are "attacked" by nostalgia about the taste of childhood and we remember the jam that we enjoyed in those distant times. The question arises, “How to cook thick Victorian jam for the winter?” The recipe is simple.
- Strawberries - 1kg;
- Sugar - 1 kg.
Pour the washed berries into a thick-walled basin and cover with sugar. We set the basin aside and wait until the strawberries are completely covered with their juice. As a rule, this is done at night, and in the morning the berry is ready for boiling.
The basin is put on heat and brought to a boil, the heating intensity is reduced to such an extent that the jam only boils slightly. During this period, foam is collected with a wooden spoon, and the jam itself is easily stirred.
The jam is boiled for 15-20 minutes. The pelvis is set aside until it cools completely. During this time, a significant part of the liquid fraction evaporates, the jam becomes thick.
If the density does not suit the jam, you can again heat up and cool again. Each cycle of heating will make the jam thicker and thicker. The signal to stop heating will be a color change to brown, this indicates the initial stage of sugar caramelization.
Before rolling into jars, the basin is again put on heat, brought to a boil and poured into pre-sterilized jars.
Jam with whole berries
When preparing strawberry jam for the winter, recipes can be very diverse, but adhering to a certain technology, you can prepare an impeccable product worthy of serving on any holiday table.
Ingredients
- Strawberries - 1 kg;
- Granulated sugar - 1.2 kg;
- Citric acid crystalline - 4-5 g;
- Water 100 g.
Inventory
- The basin is thick-walled, wide or pan;
- Wooden spoon;
- Scales for weighing or measuring utensils;
- Heating device.