Strawberry is a berry rich in macro- and microelements, sugars, vitamins, it has excellent taste. Strawberry blanks will delight you in the cold winter. From this berry you can make aromatic jam, compote, jam, jelly.
It is necessary
-
- Jam:
- 1 kg of strawberries;
- 1, 2 kg of sugar;
- 2 g citric acid
- Compote:
- 1 liter of water;
- 1.5 kg of sugar;
- strawberries to taste
- Compote without water:
- 1 kg of strawberries;
- 250 g sugar
- Jam:
- 1 kg of strawberries;
- 400 g red currant;
- 1 kg sugar
- Jelly:
- 1 kg of strawberries;
- 500 g red currant;
- 1 kg sugar
Instructions
Step 1
Jam
Sprinkle the berries in layers with sugar and put them in a cool place for a day so that the juice comes out of the strawberries. Then start cooking the jam. Put a bowl of berries on low heat, gently stir the strawberries until the sugar is completely dissolved in the juice. After the sugar has dissolved, turn up the heat and cook the berries for 15-20 minutes. Carefully skim the jam while cooking. In order for the berries to retain their color and not become sugared, add citric acid to the strawberry jam by the end of cooking.
Step 2
Compote
Boil the syrup with water and granulated sugar. Go through the strawberries, select the strongest, juicy berries. Rinse them in cold water and top with sugar syrup. Boil the berries in it for 5 minutes, then remove from heat and leave to infuse in the syrup. After 8-10 hours, place the berries in jars. Bring the syrup to a boil, pour strawberries over them, close the jars and sterilize for 10 minutes.
Step 3
Compote without water
Peel and rinse the strawberries, place them in an enamel bowl and cover with sugar. After 6-8 hours, when the berry releases the juice, put it in the jars and fill it with the released juice. Put the jars of berries to sterilize for 10 minutes, then seal them, turn the lids down and leave to cool.
Step 4
Jam
Rinse the red currants, fold them on a sieve to drain the water. Then mash well with a wooden spoon. Pour strawberries into an enamel pot or basin, on which currant puree. Cover the berries with sugar and leave for 12-14 hours. Then put the container on fire and bring its contents to a boil, then remove the strawberries. Boil the released juice until it is half boiled down. When the juice is boiled down, dip the berries in it and cook until tender. Pour hot jam into jars and pasteurize for 20 minutes.
Step 5
Jelly
Sort out the strawberries, rinse and mash well. Pass the crushed berries through a thick sieve to make a puree. Add red currant puree prepared in the same way. Pour sugar into this mass and cook it until thick. Pack hot jelly in jars.
