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The best strawberry jam recipes

The long-awaited summer has come. The season of delicious fragrant berries and urgent twists of delicious jam from them. Today, Smakota (Smakotainfo.com) offers you the best options strawberry jam recipes.

Strawberry jam with basil and mint

  • Strawberries – 1 kg.
  • Sugar – 600 g.
  • Lemon (peel and juice) – 1 piece.
  • . .
  • Basil – 3 sprigs.
  • Mint – 4 sprigs.

Wash the strawberries under running water, separate the stalks and cover with sugar. We leave the strawberries to release their juice (for about 1 hour).

Grate the lemon peel on a fine grater (use only the yellow part), squeeze out the juice. Add the peel and juice (without seeds) to the strawberries and put on a low heat. Bring the mass to a boil, add sprigs of basil and mint, and from the moment of boiling, cook for another 15 minutes, stirring occasionally.

Pour the finished jam into sterilized jars and roll up the lids.

Strawberry jam with oranges

  • Strawberries ≈10 kg.
  • Sugar – 3,5-4 kg.
  • Orange – 2 pieces (preferably with a thin skin).

Wash the strawberries, separate them from the stalks, cut the large one in half and sprinkle with sugar. After 1-2 hours, add a finely chopped orange (together with the peel). Put on a small fire, bring to a boil, cook for 10 minutes. Remove from heat, cover the pan with a lid and leave until the next day. We repeat the procedure 2-3 times.

The finished jam is poured into sterile jars, hermetically closed with a lid.

Strawberries in their own juice

  • Strawberries – 5 kg.
  • Sugar – 1.5 kg.

Carefully sort through the strawberries, select only whole ripe berries, without damage. Remove the stalks, wash. Spread into dry, clean jars to the top. Makes 15 cans (0,5 l). Pour sugar ≈ 100 g per 1 jar. We leave it in the refrigerator for 1 night. By morning, the strawberries will release their juice, and there is room in the jar. Strawberries with syrup from one can are divided into two incomplete ones. We fill it to the “shoulders”, because during heating the syrup will rise a little more. Close loosely with a lid, as we do with all banks.

We put the cans in a pan. We fill it with warm water to the level of the “shoulders” of the cans. Bring the water to a boil over high heat. Boil for 5-7 minutes. Quickly screw the lids. If there is a little sugar left at the bottom, gently shake the jar until it dissolves quickly.

We store such strawberries in a cool place (refrigerator, cellar, basement).

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