In the summer abundance of fruits and berries non-sluggishhousewives willingly cook jam, compotes, jams and jam. And among all the sweet preparations, almost the greatest respect among children (and among adults too) is strawberry jam. It is not only served to tea or smears for bread, but also used as a filling for a wide variety of pastries.
Just a jam
To begin with, the initial stage of harvestingmistresses is carried out in different ways. Some just fall asleep with berries sugar and immediately put the pelvis on fire. However, most of all still insist that first strawberries should be allowed to juice. To this end, berries with sugar are left for the night (and even longer) to stand somewhere in a secluded place in the kitchen.
Another secret:to get a thick and dense strawberry jam, it should be cooked in several approaches. Berries in sugar (800 g of sand are taken for their kilos) are put on fire. When the mass boils, it is mixed and after repeated boiling it is removed from the plate. For several hours the future strawberry jam is insisted and again placed on the burner. And so several times, until the drop on the saucer does not remain to lie down the hill. Ready jam is wiped through a sieve or a small colander to remove pits. To get a thick jam, the recipe suggests adding a little (half a liter spoon per liter) of starch. But this is not necessary. If you cook it longer, it will be perfectly condensed.
Strawberry and apple jam
Often, your favorite berries are connected to othersfruit. So they go less, and the strawberry jam comes out not so cloying. The preparation of it in this case has its own peculiarities. First washed strawberries boil for three minutes in a small volume of water - a glass for a kilo of berries. Scalded strawberries are rubbed off, bones are thrown away. Slices of apples are similarly boiled (already 10 minutes, they are more solid) and are wiped. Both purees are connected in a basin. When the mass boils, it is cooked with stirring for about eight minutes, and only then add sugar - the same 800 g, but already per kilo of puree mixture. Apple-strawberry jam is brewed about three-quarters of an hour. Readiness is checked in the same way as in the first recipe. If you were preparing for the winter, lay out on clean cans, sterilize 20 minutes. and cork. If you are going to eat it in the foreseeable future - just cover it with a plastic lid and put it in the refrigerator.
Strawberry lemon jam
Для него ягоды и цитрусы закладываются Simultaneously. With lemons (one and a half kilos), a yellow skin is removed (the white layer is left), they are finely crumbled and poured into strawberries (two kilograms). The pan is placed on a small fire. When the juice begins to stand out, sugar is poured into parts (kilograms and a quarter). Cook, stirring, it is necessary to thicken. A small nuance: if you are preparing a lemon-strawberry jam for the winter, it can not be rolled up at once. A couple of days it should "breathe" in open banks. Interestingly: the addition of lemons (or citric acid) allows the berries to keep a rich color in the jam.
How to cook jam in a multivark
No wonder the device is calledmultifunctionality will help make and harvesting for the winter. And the process and the effort will take much less. To cook jam in a multivark, a kilogram of strawberries takes half the sugar and a third of a glass of water. The berries are laid in the bowl, water is poured out in them and "extinguishing" for an hour turns on. Occasionally stir will not harm. The resulting mass is transferred to a blender, sugar is introduced and mashed. On the same regime, the jam in the multivarquet will stay for another hour and a half until you are satisfied with its density.
Strawberry donuts
Эта выпечка приветствуется всем человечеством.It is made from yeast dough, which you can make according to your favorite recipe and using family secrets. The only wish: choose the same batter. Of it, donuts are more lush and airy. When the dough is suitable, it is repeatedly kneaded and divided into equal pieces. Of these balls roll down, which should be slightly pressed from above, so that they have a flattened shape. They are laid out on a flour-strewn table, covered with a clean napkin and left alone for half an hour. During this time they will be punished and will become more magnificent. Then, in a deep frying pan, a large amount of lean oil is strongly heated. In it, for three minutes under the lid, donuts with jam are fried from one side and the same, but already in unclosed utensils - from the other. Ready balls are laid out on a paper towel or in a wide sieve, so that the glass is excess oil. In them, a strawberry jam is introduced into the culinary syringe. Will remain sprinkled with donuts sugar powder or pour melted chocolate and call to eat children. If you try, they will forget about the store sweets, and donuts with jam you will cook regularly.
