Strawberry jam

Sweet and aromatic strawberry jam can be served with tea, as well as added to pies and pies. The addition of zhelix will make the treat thick without a long cooking process.

Strawberry is a fragrant healthy berry with a lot of vitamins and minerals. Strawberries can be prepared for the winter in various ways: roll up compotes, freeze berries, boil jam, jam or confiture. I suggest making strawberry jam with pectin.

If you need to make a jam for homemade baked goods or a layer of desserts, use this quick and easy recipe. The strawberry jam with starch turns out to be quite thick and keeps its shape. Corn starch or potato starch acts as a thickener.

If you want to prepare homemade strawberries for the winter and do not know how, I advise you to use the recipe for strawberry jam with gelatin. Flavored strawberry confiture can be used as a stand-alone delicacy or used as a filling for desserts.

I suggest making a fragrant strawberry jam with gelatin. The thick consistency of the jam allows it to be used as a filling for baking. Strawberry jam can be spread over white bread or served with pancakes and pancakes for breakfast or tea.

A homogeneous thick jam is obtained from strawberries, if the berry puree is mixed with pectin, because the berry itself does not have much of it.Pectin will help to quickly gel the mass without boiling it down with the destruction of vitamins and valuable substances.

Strawberry jam in a slow cooker is one of the ways to harvest strawberries for the winter. The jam turns out to be a homogeneous puree-like consistency, therefore it is ideal as a sauce for pancakes, yoghurt, ice cream and casseroles. The jam is heat-treated within 5 minutes, so strawberries retain all the beneficial properties and vitamins.

The jam is made from berries and fruits boiled in sugar syrup. First of all, it is a well-known dessert. It is used in cooking as an addition to baked goods, curd mousses, cereals and casseroles. To get a thick strawberry jam, you need some kind of gelling agent, pectin, agar-agar or gelatin.

Strawberries don't have enough natural pectin to make a delicious, thick jam. Therefore, if you do not use gelling agents, you must observe the proportion of sugar and add lemon juice, which will supplement the missing substances and at the same time allow the rolling to be stored well. We will cook the jam for about 40 minutes to preserve the beneficial substances of the berry.

Strawberry jam is well suited for the layer of cakes - it provides the products with juiciness, pleasant berry taste and aroma. We suggest making such a jam from fresh berries with the addition of starch - the mass turns out to be thick and does not spread, which is very valuable when decorating cakes.

Confitures with the addition of agar-agar are good because in the absence of prolonged boiling and without a large amount of granulated sugar, a thick texture can be achieved. We also suggest using agar-agar for making strawberry jam. For aroma and vibrant color, we will use vanilla extract and lemon juice.

Servings - 500 ml. ready-made jam approximately.

Strawberries contain a small amount of pectin, which means that they can be used to make confiture without adding thickeners or gelling agents. To do this, let the berries stand with sugar until the juice is released, salt the resulting liquid, and puree the remaining berries and boil until thick. The jam will have a thick, flowing consistency.

Pectin is a natural gelling agent that is actively used in the preparation of jams, marmalades, and confitures. It is good because it thickens the texture of the jam well in just a couple of minutes.You do not need to add a large amount of sugar and not boil the raw material for a long time - the jam will still turn out thick.

Jam is actively used to accompany pancakes, toasts, pancakes, as well as to fill pies, layering cakes, etc. Its uniform consistency is convenient and allows full use of berries and syrup. To make the jam thick, add agar-agar.

Instead of the classic strawberry jam (usually the berries are quickly eaten, but the syrup remains), now many housewives prefer strawberry jam. It turns out to be a bright color, tasty and not too sweet dessert and is great for a layer of cakes and other homemade baked goods. For jam, choose a strong ripe berry. For gelling, we take agar-agar.