Home canning: how to cook strawberry jam - recipe, recipe, recipe ...

Preservation from strawberries causes a lot of positive emotions. The berry itself is bright, beautiful, it is pleasant to take in hands. And in banks it looks very impressive. And what to say about compotes, jams, jam, jam, marmalade ... Hardly among your friends there is a person who is ready to give up a cup of tea with the most delicious and tasty strawberry jam. That's about the different ways of preparing it, by the way, we'll talk.

Jam "at home"

There are many ways of how to make strawberry jam. The recipe, whatever it is, is good in its own way. For example, this: rinse the berries, peel off the cups and twigs, other garbage, sort out. Pour into a basin and add half the sugar cooked. The calculation is 1: 1, that is, for every kilogram of strawberries there is the same amount of sand. Cover the basin with a newspaper or paper and put it in a cool place so that the berries let the juice. If the juice is not enough - how to cook strawberry jam? The recipe recommends adding water - half a cup per kilogram of food.

The pelvis is put on the fire. When the syrup starts boiling, reduce the heat and cook until the fluid thickens. Do not forget to stir and remove the foam. When the berries cease to float, and settle in the syrup evenly and become transparent, check the dish for readiness. For this, drip some syrup on a saucer. If it did not grow, then order, the delicacy was cooked. It remains to pack it in jars. This is done while the product is hot, and the container itself must be sterilized, like the lids. By the way, it is important not only how to cook strawberry jam. The recipe tells you how to keep it in its proper form. Banks must be placed in a dry place - in the dampness of the jam, flowers and mold are formed. Such is the culinary safety technology!

Strawberry with honey

If you suddenly had a lot of honey, you can cook jam and on it - instead of sugar. Such a delicacy is not just delicious, sweet, but also extremely useful. After all, the vitamins of the strawberry are multiplied by vitamins and other healing elements of honey! And if someone in the family gets cold in the winter, you will have a wonderful medicine on the shelves, which is a pleasure to take! How to cook strawberry jam, the recipe of which includes honey? We treat the berries in the same way as in the previous recipe: we sort, wash, clean. We pour out into the pelvis for cooking. And prepare the syrup. In the saucepan boil the water (half a glass per 1 kg of products), then put honey (liter per 1 kg of berries), we dissolve it well, not bringing it to a boil. When the syrup has cooled down a bit, pour it into berries, put on fire and cook according to the technology described above. Ready to roll in cans. Here's an original recipe for strawberry jam!

Sweet "five-minute"

Being engaged in house canning, each mistress tries, that, on the one hand, production has turned out tasty and has kept a maximum of useful properties, and with another, that has not deteriorated and stood the put time in food suitable for meal. With jams, this does not always happen, because, undergoing a long heat treatment, they lose a lot from their healing reserve. The mystery of fast cooking helps to correct the matter. For example, a strawberry jam: a recipe for "Pyatiminutka."

The components are taken in the proportion of 1: 1.5 (strawberry / sugar). Fit not every berry, but only strong and better small - it will remain intact, not sour. So, put the strawberries in a basin or a saucepan, cook the syrup, taking off the foam (a glass of water + sugar), then mix with the berries. Let the fire be strong, not to diminish it. The syrup will begin to boil, so it is necessary, only stir. Cut the time - for 5 minutes, the strawberries must boil. After this, remove the pan, cover with a lid, previously wrapped in paper towels. On top also insulate and leave the workpiece to cool. Towels absorb the moisture, which will evaporate when cooling down, and the jam itself will slowly come to the desired readiness. Cool the cooled product into cans, cover with capron lids and store in a dry place.

Enjoy the summer gifts of a cold, snowy winter!