Five-minute strawberry jam is loved by many housewives because:
- A minimum of ingredients is required: granulated sugar, berries and, if desired, lemon juice;
- Minimum time expenditure. Five-minute jam is cooked for 5 minutes, which is very important, since women always lack time;
- Due to short heat exposure, more vitamins and microelements are retained in the berries;
- During the short cooking period, the fruits do not have time to boil, and the jam looks aesthetically attractive;
- The use of jam is universal. Many dishes become much tastier and, most importantly, are more readily eaten by children. Pancakes, porridge, toast can be safely supplemented with strawberry jam. Skillful housewives will find a lot of options for how to use it: soak a biscuit, decorate pastries, cook jelly or make a drink;
- You can use other ingredients to change the usual taste of the jam. For example, you can add banana and mint when cooking;
- You can use different berries: not very beautiful, small, medium, large. Such strawberries are cheaper, which is important for those who do not grow them themselves.
This wonderful jam is definitely worth making.
Recipes
There are several options for making five-minute strawberry jam for the winter.
Option 1
You will need: 1 kg strawberries, 1 kg sugar, 1 tbsp. l. lemon juice or 1 tsp. citric acid.
- Sort the berries and wash thoroughly under running water. Allow excess water to drain. Remove the stems.
- If the berries are different in size, then cut very large ones so that they are sure to boil.
- Place the strawberries in a container and cover with granulated sugar. To store the product at room temperature outside the refrigerator, take strawberries and granulated sugar in a 1:1 ratio.
- The strawberries need to sit for about 2-3 hours to release their juice. You can carry out these manipulations in the evening, then put the container with berries in the refrigerator to continue cooking the next morning.
- Ripe berries usually give a lot of juice. Place the container with the strawberries that have released their juice on the fire. Try to stir the jam as little as possible so as not to damage the berries.
- Remove the foam with a clean spoon. Add 1 tbsp. l. freshly squeezed lemon juice or 1 tsp. citric acid. Thanks to citric acid, the jam does not become sugary and acquires a pleasant sourness.
- Wait for the jam to boil, mark 5 minutes - the required cooking time. Then place the hot mass in clean, dry jars, which can be sterilized in advance for greater reliability. Screw on the jars with metal lids. Turn the finished jam over and place the lids down. To enhance the sterilization effect, wrap the jars with a blanket.
- After cooling, the workpieces can be stored. It is better to store jam in a dark, dry, ventilated place.
In winter, use to soak biscuits or for drinks.
Option 2
This cooking method can also be called a five-minute cooking method. The ingredients are the same.
- Prepare the berries. Add sugar to make them juice.
- Place on the fire, let it boil and cook for no more than 5 minutes, skimming off the foam regularly.
- Turn off the heat and leave the jam for 6 hours.
- Then cook again for 5 minutes. And so 3 times with an interval of 6 hours.
- Place in clean jars and seal.
This method, of course, takes longer, but this way the required thickness of the jam is achieved and it is stored longer. Not everyone likes the liquid jam that it turns out in version 1. But with this method, more vitamins are lost.
Strawberry jam can be cooked without first adding sugar to the berries. Mix the berries with sugar and place immediately on low heat. The main thing here is not to let the berries or sand burn. Therefore, constant stirring is required, which causes the berries to wrinkle.
Option 3
Ingredients: strawberries 1 kg, granulated sugar 1 kg, 150-200 g of water.
First prepare the sugar syrup. To do this, add water to sugar. Boil the mixture for a while. Readiness is determined in this way: the syrup flows from the spoon in a viscous wide stream. Don't overcook the syrup. It shouldn't be brown.
Place the prepared berries in the syrup and wait until it boils. Cooking time: 5 minutes.
Place in jars, seal, turn over and let cool.
Now you can buy frozen strawberries in any store. It can also be used to make jam. Just imagine: suddenly, in the middle of winter, the apartment is filled with the aroma of brewing strawberry jam.
There is no point in preparing jam from frozen berries for future use. You can cook it at any time. Therefore, it makes sense if you use less granulated sugar. 400-500 g per 1 kg of frozen strawberries is enough.
Video recipe:
Conclusion
Be sure to cook the strawberry jam for 5 minutes. It preserves vitamins, which is especially important in winter during colds, as well as the taste and aroma of fresh berries.
