If you have not yet cooked strawberry jam or you just want to update your recipe, use the varieties below. You will certainly enjoy its pleasant jelly consistency, and also will surprise the stunning taste and aroma of the billet.
How to make jelly jam from strawberries?
Ingredients:
- fresh strawberries - 5,5 glasses;
- granulated sugar - 8 glasses;
- citric acid - 10 g;
- filtered water - 2/3 cup.
Preparation
To prepare the billet according to this recipe, fresh strawberry berries are washed with cool water, we let them drain and get rid of the pedicels. Half of the norm of granulated sugar is combined in a container for cooking jam with water and put on the hotplate plates. After boiling and completely dissolving all the sweet crystals, pour all the prepared berries into the syrup, boil them for fifteen minutes, then add the second portion of sugar, citric acid and stir so that all the crystals break up again.
We pour the hot delicacy now on pre-prepared glass jars, we seal them tightly and leave them to cool under a warm coat or blanket in an upside down form.
The consistency of the jam, prepared according to this recipe, turns out to be pleasantly jelly.
How to cook jelly jam from strawberries with whole berries?
Ingredients:
- fresh strawberry - 0,5 kg;
- granulated sugar - 550 g;
- citric acid - 1 pinch.
Preparation
The special technology of this recipe allows you to get an incredibly tasty jelly consistency of strawberry jam, which it reaches two months after the boiling. In this case, all berries remain unharmed. To prepare such a preparation, the washed and dried strawberries are discarded from the sepals, poured into a wide container with sugar and leave the clock for twelve at room conditions. During this time, the berries are allowed to juice and will be in syrup. We dissolve citric acid in a tablespoon of vodka, pour out the solution to the strawberry, place the preform on the hotplate of the plate and warm it up, gently stirring it with a wooden spoon or spatula until all the sweet crystals are dissolved. As soon as the sugar has dissolved, we remove the vessel from the fire and proceed to the next stage of cooking the jam.
In a small vessel with stainless steel pour about two cups of strawberry base with syrup and put on fire. After boiling, we can keep the jam under strong boiling for one minute, and another four minutes, reducing the heat a little under the pot. During this time, the foam should settle, and the syrup become transparent. Now pour the first portion of jam into a previously prepared sterile dry jar and take the next. Repeat the process until the last strawberry drop. It is such a portioned short-term cooking jam that will preserve the integrity of the berries and achieve the jelly consistency of the billet. We give the jam in the jars completely cool, then we seal it with sterile lids and send it to the storage.
Delicious jelly strawberry jam with gelatin
Ingredients:
- fresh strawberries - 1,5 kg;
- gelatin - 1.5 tbsp. spoons with a slide;
- granulated sugar - 745 g.
Preparation
To make jam with gelatin, rinse the strawberries, let them drain, cut off the sepals and put the berries in a wide bowl, pouring the layers with sugar (two-thirds of the total) mixed with gelatinous granules. We leave the workpiece for several hours, so that the berries are allowed to juice, after which we put it on the stove and warm it up to the first signs of boiling, stirring continuously. Leave the jam for one hour to brew, then pour the remaining sugar, again warm the strawberry mass to a boil and boil it this time for five minutes. Immediately pour the treat over sterile, dry containers, quickly cork and let cool under a warm coat or blanket.