How to cook low-calorie jam from strawberries for the winter - photo recipe
Prepared at home jams andjam from fresh strawberries in many respects surpass the "purchased" desserts - primarily because there are no artificial ingredients (for example, chemical preservatives and sweeteners) in homemade jam. Accordingly, the calorie content of such jam is much lower than the number of calories, for example, in a "shop" confiture. And the recipe for jam from strawberries is so simple that even the absolute beginner in the complex art of conservation and harvesting for the winter will be able to cook it for the winter. Forest strawberries in the recipe of this jam can be replaced by ordinary garden strawberries, Victoria or strawberries.
To prepare jam from strawberries, we need the following ingredients:
- One and a half kilograms of garden or wild strawberry berries
- Three and a half glasses of sugar
- Freshly squeezed juice of one lemon
The amount of strawberry and other ingredients givenat a rate of about five cans. If you plan to roll just one or two jars of strawberry jam, you need to proportionally reduce the number of ingredients. The berries of wild strawberries are usually smaller in size than the berries of strawberries or strawberries - consider this when preparing the ingredients of jam.
Juice of lemon, included in the recipe of strawberry jamcontains gelling agents and successfully replaces pectin or gelatin, which are traditionally used for the preparation of jams. Lemon juice will provide our jam from strawberries not only spicy sour taste, but also the necessary density.
How to cook strawberry jam - step by step recipe
To begin, we will prepare all the necessaryIngredients. The berries of strawberries are carefully sorted, leaving only whole and unspoiled (in no case can you prepare jam from ripe berries!). Rinse under a jet of cool water, removing the leaves and stems. If you use wild strawberries, you can leave the berries intact, but it is better to cut the strawberry strawberries into halves or even quarters if the berries are very large.
Sliced strawberry berries fall asleep in a largesaucepan with a thick bottom, we also add lemon juice and a pre-measured amount of sugar. We put the saucepan on a small fire and cook the jam, stirring constantly - until the sugar completely dissolves.
Once the sugar has dissolved completely and wea homogeneous mixture was obtained, we increase the fire and bring the jam from the strawberries to a boil, not forgetting to stir constantly. If necessary, remove the foam formed on the surface of strawberry jam.
Leave the jam boiling for five to sevenminutes, then remove the pan from the plate, remove the remains of the formed foam with a large metal spoon and leave to infuse for fifteen to twenty minutes.
That's all - our jam from strawberry practicallyready, it remains only to roll it into glass jars, so that the ready jam was kept for the whole winter. To do this, banks must be carefully washed and sterilized in a water bath - and only then pour into the hot jars ready strawberry jam.
