Of course, strawberries are expensive now. Although the season itself. But from your own strawberries, from your own garden, you get the most delicious preparations for the winter.
I'll tell you how to keep juicy strawberry summer in a jar for the winter.
Strawberry jam with whole berries
Ingredients:
1 kg strawberries
1.2-2 kg of sugar (depending on the ripeness and sweetness of the berries)
0.5 cups of water
How to cook:
1. Sort out the berries. Do not put strawberries with green sides or pink in the jam. Crumpled or rotten ones also do not need to be taken - the jam can ferment.
2. Rinse the strawberries in a bowl of cold water, which must be changed several times. Remove green tails.
3. Pour strawberries into a saucepan and cover with sugar. Gently, it is better to mix with your hands and leave for 1-2 hours so that the berry gives juice.
4. Pour water into the strawberries and, without interfering, put on the lowest heat. As soon as the first foam appears, remove it, and now you can mix. With a low boil, cook for exactly 3-4 minutes and turn off. Let the jam cool completely.
5. Put it back on the fire and cook for another 5 minutes with a low boil. The procedure can be repeated one more time.
6. Put the jam in clean, sterilized jars and always dry. Boil and dry the lids.
Store at room temperature.
Strawberries in syrup (like jam, only better)
Ingredients:
2 kg strawberries
1 kg sugar
0.5 cups of water
How to cook:
1. Prepare strawberries as in the recipe above. Place in a bowl.
2. Boil the syrup from water and sugar, heat it for 5-7 minutes, so that it becomes thick, but not white. You need to check the readiness with a spoon - take a little syrup and blow a little on it, if the syrup has become viscous and almost frozen, then it is ready.
3. Pour the strawberries over with hot syrup, cover and let cool completely.
The strawberries will juice and the syrup will become runny.
4. Put the strawberries in a sieve in a saucepan and boil the strained juice for another 5-7 minutes.
5. Pour the boiled hot syrup over the strawberries again and cool completely again. The procedure must be carried out three times in total.
If you want the syrup to be thick, then you will need more sugar and a longer cooking syrup.
6. After the third pouring, put the berries in sterile jars and pour boiling syrup, roll up the lids and wrap them in a blanket.
The meaning of such a preparation is that the berries are boiled in general, only the syrup is boiled 3 times, four can be used.
The strawberry jam prepared in this way has a beautiful rich color and a very strawberry aroma, which is very well felt in winter.
Strawberry jam - for bread or bun
Ingredients:
1 kg strawberries
0.5 kg sugar
How to cook:
1. Rinse the strawberries, cut off the tails and cut the berries into pieces.
2. Pour half the sugar over the strawberries and leave for half an hour.
3. Purée the berries with a wooden pestle, potato grinder, meat grinder or blender.
4. Pour in the remaining sugar, stir and put on the lowest heat.
5. After boiling, cook the jam until darkening and the desired thickness or viscosity. Be sure to stir so that it does not burn and remove the foam.
6. Put the jam, barely warm, in dry sterilized jars. Roll up and cool.
Put cold cans in the refrigerator for a day so that it thickens and freezes. Then move to storage in a closet or closet.
Strawberry jam (no longer jam and not jam yet)
Ingredients:
1 kg strawberries
1 kg sugar
orange
0.5 tsp l. spices (ground cinnamon, vanilla, cardamom, nutmeg)
3 tbsp. l. gelatin
How to cook:
1. Wash the strawberries, remove the stalks, dry on a sieve or towel. Then cut into small pieces.
2. Scald the orange with boiling water, remove the zest with a grater and remove the white parts. Disassemble into slices, remove bones.
3. Grind the berries and orange using a blender or meat grinder.
4. Cover the puree with sugar and leave for 10 hours.
5. Dissolve gelatin in a glass of cold boiled water.
6. Put the berry puree over medium heat and bring to a boil. Pour in the gelatin mixture carefully.
7. Boil again, stirring occasionally with a wooden spoon.
8. Pour in the zest and spices as desired. You can also add 3 tbsp to the finished jam to taste. l. liqueur, cognac or rum.
Put the jam hot in jars and roll up.
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Thanks for reading to the end!