Strawberry jam

Strawberry ripening season is a real holiday for adults and children who are looking forward to the beginning of summer to taste ripe juicy berries. Despite the high-profile title, the “queen of berries” is modest and unpretentious, so there is a place for her in every garden and vegetable garden. Strawberries are easy to grow in any conditions, they require a minimum of care, and picking ripe berries and eating them right from the garden is truly a heavenly delight.

Fresh ripe berries and as part of a variety of pastries, desserts, cocktails are eagerly enjoyed not only by sweet teeth, young and old, but also by adherents of a healthy diet. In dietology, the “queen of berries” occupies not the last place and is present on the table of those who are struggling with excess weight using one method or another. It can often be found in the lists of recommended products for weight loss and even as a basic component of independent mono-diets.

Like all good things, strawberry season quickly ends, and for a tray of fresh berries you soon have to give half the kingdom and the princess in addition. Fortunately, strawberries are an ideal berry for jam, marmalade and jam, the preparation of which does not require special skills. Therefore, in the summer, lovers of homemade preparations are armed with cookbooks and are in a hurry to replenish their stocks for the winter.

What you need to know about strawberries

Strawberries and strawberries are sisters that differ in size and habitat. In ancient Greece, strawberries were known as a gourmet delicacy, later they moved to Italy and crossed the Alpine mountains. Europeans got acquainted with the "queen of berries" after she appeared on the territory of Provence. To this day, the strawberry family continues to grow with new varieties and hybrid species, so its representatives can be found anywhere in the world.

Paying increased attention to the taste of strawberries, few people think about its other virtues. Strawberries boast a plethora of health benefits and are a great addition to a dietary diet due to their low calorie content.

The energy value of fresh and frozen strawberries is equal and amounts to 35-40 kcal per 100 grams of product. Calorie content may vary depending on the variety.

Nutritional value and chemical composition of strawberries per 100 grams of fresh berries
Nutrients Vitamins
87.5 g water 59.9 mg ascorbic acid (vitamin C)
0.7 g proteins 0.47 mg tocopherol (vitamin E)
0.3 g fat 0.29 mg pantothenic acid (vitamin B5)
7.7 g carbohydrates ( starch, mono- and disaccharides) 0.28 mg niacin equivalent (vitamin PP)
2 g dietary fiber (fiber) 0, 06 mg pyridoxine (vitamin B6)
1.5 g organic acids 0.04 mg riboflavin (vitamin B2)
Macronutrients Micronutrients
161 mg potassium 1.2 mg iron
38.9 mg calcium 0.2 mg manganese
16.9 mg magnesium 0.18 mg boron
16.6 mg sodium 0.12 mg copper
14.8 mg chlorine 0.1 mg zinc
12.1 mg sulfur 0.02 mg fluorine

In small quantities, strawberries also contain vitamins A, H, B1, B9, beta-carotene and such trace elements as chromium, iodine, nickel, cobalt, vanadium, molybdenum.

Regular consumption of fresh strawberries saturates the body with essential vitamins and microelements. Only 100-200 g of berries completely cover the daily requirement of an adult for vitamin C.

Benefits and harms of strawberries

dried and canned. In terms of vitamin C content, strawberries even outperformed lemons, therefore they are an excellent tool for strengthening the immune system, treating and preventing colds and viral diseases.

Useful properties of fresh strawberries:

  • regulation of blood pressure and the work of the heart muscle, reducing the risk of developing diseases of the cardiovascular system;
  • lowering the level of "bad" cholesterol, preventing cholesterol blockage of blood vessels and strengthening their walls;
  • beneficial effect on blood composition and hematopoietic processes;
  • restoration and renewal of connective tissue and skin cells;
  • slowing down the aging process, fighting free radicals, preventing cancer;
  • removal of excess fluid and swelling due to mild diuretic effect;
  • stimulation of peristalsis and bowel cleansing.

In addition, strawberries increase visual acuity, improve skin condition, strengthen bone tissue, tooth enamel, hair and nails. Folic acid is especially useful during pregnancy and for women's health in general. Due to the content of salicylic acid, strawberries have an antibacterial effect not only when consumed internally, but also when applied externally.

Indications for daily consumption of strawberries in any form:

  • diseases of the heart, blood vessels, joints, kidneys;
  • dysbacteriosis and intestinal obstruction;
  • diseases of the skin, mucous membranes, gums;
  • reduced immunity, respiratory viral diseases;
  • anemia, loss of strength, beriberi;
  • sleep disorders, depression.

Suitable for pregnant and lactating women, can be included in the baby's diet after 12 months as complementary foods. At the same time, it must be remembered that this berry is a strong allergen, so the abuse of strawberries can adversely affect the health of mother and baby.

In addition to individual intolerance, strawberries have some contraindications. It should not be eaten with diarrhea, gastritis with high acidity, stomach or intestinal ulcers. It is also worth abstaining in the presence of psoriasis,137 dermatitis, eczema, and other skin diseases of unknown nature.

How to cook strawberry jam

Strawberry jam partially retains the beneficial properties of fresh berries, but is by no means a dietary product, since only 100 grams of this delicacy contains more than 74 grams of carbohydrates and 280-300 kcal (about 20% of the daily requirement).

The most famous recipes for homemade strawberries:

  • five-minute jam;
  • jam without cooking;
  • lemon-strawberry jam;
  • jam with spices and other additives;
  • jam with thickeners ( gelatin, pectin, agar-agar).

Before boiling, the strawberries are sorted and washed several times with cool water. For whole jam, small hard berries with dense pulp are suitable. The berries are laid out to dry on a towel and cleaned of the stalks. It is recommended to wash strawberries with tails so that they do not give juice during bathing and their taste is not affected.

But this does not mean that large berries should be thrown away, because you can also make jam from them, after cutting them into several parts. Slightly overripe or slightly mashed strawberries are suitable for making the most delicate puree or jam.

For preparations for the winter, you will need pre-prepared glass jars, a deep saucepan with a thick bottom or an enamel basin. Jars and lids must be thoroughly washed with detergent, sterilized in boiling water, oven or microwave.

Strawberry jam recipes for the winter

Whole berry jam recipe known as “five minutes” is very popular, easy to prepare and does not require special ingredients. For five minutes, you will need berries and sugar in a 1: 1 ratio, the amount of sugar can be varied to taste.

Step-by-step technology for making five-minute whole-berry strawberry jam at home:

  1. The berries are sorted, washed and prepared properly. Then they are placed in a bowl in which jam will be boiled, sprinkled with sugar, covered with a towel for several hours or overnight.
  2. When the juice begins to stand out, the strawberries are carefully mixed with sugar, being careful not to crush the berries. Infusing, the berries become more solid, so they do not boil soft during cooking.
  3. After the juice has stood out, put the pan on a very low fire and wait until the sugar is completely dissolved. Boiled jam is boiled for 5 minutes, periodically remove the foam and stir. Next, the pan is removed from the stove and the mixture is allowed to cool to room temperature.
  4. The steps described in paragraph 3 are repeated two more times. In the third step, lemon juice can be added to prevent the sugar from crystallizing.
  5. To test doneness, a little jam is dripped onto a cool saucer. If the drop does not spread over the surface, the pan is removed from the heat and covered with a towel.
  6. Jars with lids are sterilized and baked in the oven, cooled slightly, filled and immediately closed.

Jars of jam are sometimes re-sterilized in boiling water. To do this, a wide and deep container is covered with a kitchen towel, put the jars on the bottom, half filled with water and boiled for 15-20 minutes. Take out the jars from the pan only when the water has completely cooled.

Some useful tips for beginners:

  • lemon juice can be replaced with a little citric acid ;
  • so that the jam does not foam, you need to add a piece of butter no more than 10 g to it;
  • flavor and aroma can be enhanced with cinnamon, vanilla, cardamom or grated ginger (1 / 2 tsp per 1 kg after the first boil);
  • It is more convenient to pour jam into jars using a special funnel.

Fans of culinary experiments can try making unusual strawberry jam with lemon and zest. To do this, for every half a kilo of berries and granulated sugar, you should take one lemon. The berries must be prepared, cut and sprinkled with sugar for half an hour. From lemons, you need to remove the upper thin layer (zest) with a grater, peel the pulp from the white layer and seeds.

When the strawberries give juice, you can start making jam:

  1. Berries with lemon pulp are placed in a cooking pot and lightly kneaded.
  2. The resulting mixture is heated to a boil and boiled for 15-20 minutes, uncovered.
  3. ​​
  4. Add the zest, mix and cook for another 15-20 minutes, stirring occasionally and removing the foam.
  5. When the jam thickens and darkens, it is removed from the fire, poured into jars and cooled.

Lemon peel removes excessive cloying, gives the jam a slight astringency and a tonic aftertaste. To emphasize the piquant taste and aroma, crushed mint leaves are added along with the zest. Jam prepared in this way can be served as an addition to various dishes and as an independent dessert.

No Boiled Strawberry Jam

No matter how you slice it, boiled strawberries lose most of the vitamins, so no boiled strawberry jam is the most effective way to get the most out of This is the appearance of the berries, their fresh taste and delicate aroma.

For such a jam, 800-900 g of granulated sugar and a glass of water are taken for one kilogram of washed and peeled berries. The peculiarity of this recipe is that the berries are not boiled, but poured with hot sugar syrup.

The cooking process is as follows:

  1. Sugar is poured into a small saucepan or saucepan, poured with water and brought to a boil over high heat, not forgetting stir. After dissolving the sugar and boiling the syrup, reduce the heat and cook the mixture for 5 minutes, removing the foam.
  2. Strawberries are poured with syrup and left to cool for a couple of hours. The berries are not mixed so as not to crush. During this time, the strawberry pulp thickens and brightens.
  3. Chilled syrup is poured back into the pan, boiled, boiled for 5 minutes, then poured over strawberries again and cooled. The procedure described in paragraphs 1-2 is repeated several times, so that in total 3-4 fillings are obtained.
  4. At the last round, the berries are placed in jars, poured with boiling syrup, immediately closed and sterilized.

Uncooked jam does not need additional thickeners or spices and is not used as a filling. It is served for breakfast or an afternoon snack with pancakes, cheesecakes, cereals and other insipid dishes. It is considered the most vitamin strawberry jam, therefore it is used in folk medicine to strengthen the immune system and treat colds.

Secrets of Strawberry Jam

So beloved by the British, jam is often confused with marmalade, a homogeneous sweet mass made from grated raw materials. Jam is made from whole or cut fruits in the same way as jam, from which jam differs only in a thick jelly-like syrup. To obtain the desired syrup consistency, thickeners (pectin powder, gelatin, agar-agar) are added to the jam.

Recipe for strawberry jam with gelatin:

  1. 1 kg of berries pour 700-800 g of sugar in a saucepan or basin, mix and leave for 1 -2 hours until the juice comes out.
  2. Using the instructions on the label, dilute about a third of a glass of gelatin and wait until it swells.
  3. The future jam is brought to a boil over moderate heat, flavored with a teaspoon of butter so that the mixture does not foam.
  4. Dissolved gelatin is added, mixed, boiled for another 20 minutes and immediately poured into jars.

As a rule, the characteristic density of the syrup acquires after complete cooling. In order for the jam to retain an attractive color, you need to choose a transparent gelatin that does not turn yellow when dissolved.

Delicious pectin jam can be made in a slow cooker. To do this, you need berries and sugar in the classic 1: 1 ratio and a bag of pectin powder. Berries need to be cut, kneaded by hand or passed through a meat grinder. If you have an immersion blender, you can immediately grind the berries along with sugar.

It is recommended to load the mixture into the multicooker bowl only when the sugar has completely dissolved. After that, the jam is boiled for an hour in the “Extinguishing” mode and pectin powder is added 15 minutes before readiness.

It is convenient to cook jam in a slow cooker, since there is no need to stir and remove the foam. However, it must be remembered that the bowl should not be more than half full. Ready hot jam is poured into containers and closed with lids.

Strawberry jam is very popular in cooking, as it is stuffed with buns, puffs, donuts, pies and other sweet pastries. It can be spread on top of ruddy buttered toast or simply eaten as a snack with hot tea.