Strawberry jam according to an old recipe

Category: Blanks
Strawberry jam according to an old recipe

Ingredients

Fresh strawberry 1 kg
Sugar 1 kg

Cooking method

  • Cover the strawberries peeled from the stalks with sugar overnight (until they let the juice out).
  • The next day, put the strawberries and sugar on a low heat and bring to a boil, while gently shaking the container with the strawberries so that the strawberries are constantly covered with syrup.
  • As soon as the jam has boiled, remove it from the heat and set it aside for a day. In this case, it is necessary to periodically shake the container with jam, covering the strawberries with syrup so that it does not weather out and absorbs the syrup as much as possible.
  • Repeat the procedure of bringing the jam to a boil 3-4 times, until the jam becomes thick, the berries are firm like soft candied fruits. And the color of the jam itself will remain bright red.
  • In this way, you can cook other berries and fruits.
  • Apricot jam will be amber, and apple slices will be like gummies.
  • For apricot and apple jam, you will first need to cook sugar syrup from 1 kg of sugar and 1 glass of water. Put halves of apricots or apples cut into strips in chilled syrup, leave overnight so that the fruit is saturated with syrup. The procedure for making jam is further similar to strawberry jam.
  • You can add 2 tbsp to this jam. l lemon juice.

Note

This jam is popularly called "live", since it is not actually cooked, but only brought to a boil several times.




Jam - berries, fruits, vegetables, flowers, nuts cooked in a sweet environment (sugar, honey, molasses). From vegetables they use carrots, radishes, pumpkins, green tomatoes, turnips, chicory, from flowers - rose petals, rose hips, dandelion flowers. When boiled in sugar syrup, the sugar from the syrup goes into the fruit, and the water is partially removed from them. The best utensils for making jam are considered to be containers made of stainless steel, copper or brass, cleaned from the inside to a mirror shine. For every kilogram of fruit or berries, you should take at least 1 kg of sugar. Instead of sugar (in an equivalent amount), you can cook jam with honey. To prepare the syrup, sugar is dissolved in a certain amount (according to the recipe) of water, put on fire and heated to a boil with constant stirring. After 2-3 minutes of boiling and complete dissolution of sugar, the syrup is removed from the heat, berries and fruits are placed in it. Then they put it on the fire again, boil it for several minutes and again remove it from the heat. These operations are repeated several times, after which the jam is finally cooked. When cooking, remove the foam with a spoon or slotted spoon and shake the dishes slightly. In the finished jam, berries and fruits do not float up, but are evenly distributed in a transparent syrup. It is recommended to determine the readiness of the jam according to the following criterion: if a drop of cooled syrup does not spread on the saucer, it retains its shape - the jam can be considered ready.

Celestine
I was the first to catch
I'm running for strawberries ... tomorrow
AlisSterva
And I dripped myself with jam on my pants, so as not to forget the taste
Celestine
Quote: AlisSterva

And I dripped myself with jam on my pants, so as not to forget the taste

oh, I can’t, you would get all your pants wet
fugaska
eh, I didn't think in time - I had to ask for a jar of jam with me!
incomparable jam! berry to berry, funky syrup, and the taste .................... .
I must try and portray this for myself ...
Zhivchik
And I did not have time to taste this magic jam, because so suddenly everyone was blown up from the table and started getting ready to leave. It's good that at least I took the tube with me.
Oh, and the smakota in the photo. And what frame did Tanyushka catch ...
himichka
I tried it, I have a girlfriend from the institute from Zhitomir, we ate her jam. But our strawberries are different, or something ... I always have a problem - the syrup remains. The main thing here is to be patient and do not cover the bowl of jam with anything, so that the liquid evaporates slowly. And cook in small portions of 2 kg of berries. And we will have strawberry happiness!
fugaska
Zhivchik, you didn't even have time to try the shake
Suslya
Repeat the procedure for bringing the jam to a boil 3-4 times,
that is, bring to a boil and leave for a day and the jam will be cooked for 3-4 days. Am I getting it right?
Lyulek
Quote: Suslya

Repeat the procedure for bringing the jam to a boil 3-4 times,
that is, bring to a boil and leave for a day and the jam will be cooked for 3-4 days. Am I getting it right?
Yes, right. The number of times of boiling depends on the berry: some and 2 times will be enough, and some 5 times (5 days) will have to be brought to a boil. Look at the consistency of the cooled jam. If you like the density, we will stop there.
Suslya
Thank you! Tomorrow I'll go for a berry Oh, but tell me how to store it, roll it up and on the shelf in the pantry? Shame, but I have never made jam yet
B.T.I.


And where is the recipe for the neck? Maybe we will have strawberries.
fugaska
here is a photo report of the meeting of bakers, with links https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10736.0
and a separate link to the shake is:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=8224.0
but strawberry jam is tastier

Zest
Quote: himichka

The main thing here is to be patient and do not cover the bowl of jam with anything, so that the liquid evaporates slowly.

You can cover it with at least one layer of gauze so that the jam doesn't come out with winged meat?
Lyulek
Quote: Suslya

And tell me how to store it, roll it up and put it on the shelf in the closet?

Unfortunately, this jam needs to be additionally boiled for 3-4 minutes before closing it into jars. And during boiling, it loses color. It will stand in banks without problems, but it will no longer be bright red.

Quote: Zest

You can cover it with at least one layer of gauze so that the jam doesn't come out with winged meat?
Yes, you can cover it with gauze. The jam container should be wide to provide a large surface for moisture evaporation.
Suslya
How, then, do you preserve the color? Then maybe not boil additionally, but store it in the refrigerator?
Zhivchik
I used this principle to make strawberry jam, only I did not bring all the jam to a boil, but only syrup and poured strawberries with this syrup, and repeated the procedure 3-4 times.
And I also made apricot jam., Only the syrup was without water, but just the juice that the apricots were using. And I repeated it 6-7 times. And the resulting halves of apricots were whole and amber.

Quote: fugaska

Zhivchik, you didn't even have time to try the shake
And the shake was only strawberry or ...
At least I’m not in vain fresh, that is, not boiled (as Elena Sergeevna says: live) brought cherry syrup?
fugaska
the shake is banana-strawberry-cherry!
the syrup is just awesome !!!
Zhivchik
Super! Want Want want!
Lyulek
Quote: Suslya

How, then, do you preserve the color? Then maybe not boil additionally, but store it in the refrigerator?

My mother-in-law is trying to keep the color right now. Yesterday I put a new portion of jam on the heating. Today he will add pectin to the syrup. Let's see what happens.
And in the refrigerator this jam will stand for a long time.
I beat fresh strawberries with a blender with sugar and store in the refrigerator. It is perfectly stored for 6 months. And if you put sugar 1.2: 1, then it can be stored in the refrigerator for a year.
Zhivchik
Quote: Lyulёk

I beat fresh strawberries with a blender with sugar and store in the refrigerator. Shelf life for 6 months.And if you put sugar 1.2: 1, then it can be stored in the refrigerator for a year.

Here's a jam "alive", I also do and for a long time now from strawberries, cherries (the syrup at the meeting was from this jam), apricot, sticky, raspberry, viburnum, cherry plum, from red currant (porichka) and black jelly. Maybe I forgot something else, I don’t know, I don’t remember now.
Only I do not whip with a blender, but I just remember the berries a little and that's it.
Cherry jam has whole berries, naturally without seeds.
For such jam, I have a special shelf set aside in the refrigerator, and if it does not fit, then I put it on the doors.
Lisss's
Quote: himichka

I always have a problem-syrup remains.

himichka, so now syrup is not a problem - marmalade is! I have the coolest marmalade made from syrup from plum jam, where there were whole plums
himichka
Well, yes, marmalade ... I came from Kiev agar with pectin to Odessa, the smell of vanilla irritation brought in the work of the office of the fugascine husband, and mine brazenly declares that he did not manage to go to Odessa today!

Crying! And so far I have set the kvass for the first time in my life ...
fugaska
no, a little bit wrong, my husband brought a smelling little bag home! You see, he was sleeping in the morning (when he left the house), he didn’t remember what I told him so that the coveted bag could be picked up tomorrow no earlier than 12 o'clock in the 12 villages of the just-arranged headwash my husband will now definitely leave the bag in the office
here are the guys!
Lyulek
Quote: Lyulёk

My mother-in-law is trying to keep the color right now. Yesterday I put a new portion of jam on the heating. Today he will add pectin to the syrup. Let's see what happens.

The experience was a success.
After the second heating with 1 teaspoon of apple pectin, the jam was well-gelated. So they rolled them into banks.
Boiled for 5 minutes and poured into jars. We rolled it up. Now stands at room temperature. Gelated.
Summer resident
I cook such jam all my life. To keep it well, I bring it to a boil for the last time, pour it into sterile jars and roll it up with iron lids. Stands in the closet as cute.
himichka
Quote: Lyulёk

The experience was a success.
After the second heating with 1 teaspoon of apple pectin, the jam was well-gelated. So they rolled them into banks.
Boiled for 5 minutes and poured into jars. We rolled it up. Now stands at room temperature. Gelated.
How much pectin was added?
Lyulek
For 1 kg of berries and 1 kg of sugar, 1 tsp was added. with a slide of pectin.
Freken Bock
And Elena Sergeevna said that you can cook cherries with tails for decorating cakes yourself. Apparently, also gradually soak in syrup in a similar way?
Qween
Freken Bock, in this way (without boiling) you can harvest a lot.
I gave on the forum a recipe for plums (and other fruits) in a marinade, this is not jam, but the principle is the same. It is stored perfectly.
Freken Bock
I found the following information on Cooking.

CHERRY MARASCHINO - MARASCHINO CHERRY

- Maraschino cherry is sometimes also called cocktail cherry. To prepare any varieties of cherries, they are first soaked for 4 to 6 weeks in a 1% solution of sulfur dioxide and a half% solution of slaked lime, as a result of which the berries thicken and acquire the color of "ivory"

Then the pits are removed from the cherries, again bleached with sodium chlorite, and kept for 24-36 hours in water, removing discoloration agents from the pulp, and then for 2 weeks in a solution of sodium bisulfate to give them a dense consistency

At the very end of a rather complex technological process, cherries are soaked in sugar syrup with the addition of almonds, after which the berries are dyed with either food coloring (red) or mint (to make them green)

In general, that muck is sold in jars for big money.
Lyulek
So drink after that martini with a cherry in a glass
By the way: light raisins are also bleached with sulfuric solution.
Lyulek
Quote: Freken Bock

And Elena Sergeevna said that you can cook cherries with tails for decorating cakes yourself.Apparently, also gradually soak in syrup in a similar way?

Yes, but they will not turn out quite beautiful, a little wrinkled, but candied and plump
Freken Bock
After this information I don't want beauty at all ... I will definitely try it in syrup as soon as the cherry starts.
Crumb
Lyulek
Wonderful recipe! Thank you! Today they just brought me 4 kg. strawberries, you need to "capitalize", your recipe is very welcome!
Lyulek
Be healthy!
Just one tip: do not cook more than 1 kg of strawberries (+ 900g -1kg of sugar) in one container, as you will not be able to make thick jam.
The area of ​​evaporation of the liquid must be large, that is, the container is wide.
Natalica2009
Lyulek,THANKS FOR THE RECIPE! WHAT'S THE BEAUTIFUL!

I have a question for those in the know - please tell me how to work with pectin correctly. Here I have powdered pectin (no instructions for use). I didn’t cook with powdered pectin before.
Should pectin be diluted with water or mixed with sugar?
Is it added to boiling syrup, or cold, and in what form?

I still have strawberry syrup and I would like to gel it. Should the syrup be brought to a boil and pectin powder added? Or first add pectin powder to the cold syrup, and then bring to a boil? Something I cannot find on the Internet the answer to my question. Much has been written about pectin, but I have not found the application technology, what proportions and. d .....

I would be grateful if anyone can help me figure it out. THANK YOU.
Lyulek
Make and eat to your health !!!
Quote: NATALICA2009

Lyulek,THANKS FOR THE RECIPE! WHAT'S THE BEAUTIFUL!

Is it added to boiling syrup, or cold, and in what form? [/ b]
I still have strawberry syrup and I would like to gel it. Should the syrup be brought to a boil and pectin powder added? Or first add pectin powder to the cold syrup, and then bring to a boil? Something I cannot find on the Internet the answer to my question. Much has been written about pectin, but I have not found the application technology, what proportions and. d .....

Unfortunately, I won't say anything about technology. And I'll write how I gelled my syrup a little.
1 tbsp was added to cold syrup (700-800g). l pectin. I left it overnight. Then brought it to a boil. I boiled for 2-3 minutes, poured it into jars. What did not fit in the saucer. A couple of days later, there was marmalade in the saucer, and liquid jelly in the jars.
Natalica2009
Lyulёk, HUGE THANKS! : flowers: Now I'll try to do exactly that, as you advised! And then I added 1 tsp to the cold syrup (from 1 kg of berries). pectin and brought to a boil, then left to cool (dreaming) .... nothing happened, the experiment failed. The syrup is still there, so I'll do it today. Pectin, as I understand it, you add dry to the syrup? right?
Lyulek
Quote: NATALICA2009

Pectin, as I understand it, you add dry to the syrup? right?
Yes, I add it dry (maybe it's not right, I don't know)
Crumb
Lyulek
Either I missed it due to my carelessness, or it was not mentioned ... But how to store such a jam? Rather, where? In the refrigerator, or can it be at room temperature, for example, in a kitchen cabinet?
Lyulek
Quote: Krosh

Lyulek
Either I missed it due to my carelessness, or it was not mentioned ... But how to store such a jam? Rather, where? In the refrigerator, or can it be at room temperature, for example, in a kitchen cabinet?

I keep it in the refrigerator, and the gelatinized one with pectin is in the cupboard.
Crumb
And I have been drinking tea with this jam for two days, yummy, but sweet ... For my taste, sugar would be halved, but otherwise the jam is lovely, especially strawberries, my husband and I shared syrup for him, strawberries for me!
Lyulek, thank you !
fugaska
and if the sugar is halved, there will be no density ... so I also suffer that there is too much sugar, but it's really delicious!
Lyulek
Girls, to your health!
I also think about the possibility of reducing the amount of sugar in the jam, because it is very sweet.
But if you add agar 2 tsp., previously soaked in 50 g of water, it seems to me that you can reduce the sugar to 500-600 g (my thoughts aloud). It is written on Zhelfix that sugar can be halved when using it. And maybe with Quintin, this thing will also pass? Only the composition of Zhelfix and Quintin confuses me a little, so I would like to try it with agar.
I tried it with pectin: not the same effect, agar gel much better.
fugaska
can I look for agar too? I want to reduce the sugar, but leave the density
Lyulek
Quote: fugaska

can I look for agar too? I want to reduce the sugar, but leave the density
So, I managed to make fun of the jam recipe.
My experiments:
1. For 1 kg of strawberries I took 700 g of sugar and 1 tsp. agar.
There were 2 attempts
First 1 tsp. agar was diluted in 30 ml of water and added to the jam during the second boil (boiled for 3 minutes), poured into jars.
The jam became thick, but unclear. I consider the experiment to be relatively satisfactory.
2. With the same initial data 1 tsp. agar was poured into cold jam after boiling it for the first time. That is, first, the strawberries with sugar were brought to a boil 1 time, cooled (stood at room temperature overnight). Poured 1 tsp. agar and mixed. She let it stand for 2 hours and boiled for 3 minutes. Poured into the jars.
The most successful experiment. The jam has thickened and has not lost its transparency.
3. I repeated experiment No. 1 with 2 tsp. agar. It turned out to be unclear marmalade. Cut into pieces. I made pancakes with it, but even when stewing pancakes with such a filling. this gummy didn’t melt (which was what I was hoping for). Ate with pieces of marmalade.
Now I know how to use it: you can cut it into pieces and add to Blanc Mange instead of strawberries (Dessert "Crushed Glass")

So: now I add 1 tsp to all the jams for density. agar before the 2nd boil.
1 boiling is not enough to get a beautiful jam, since the berries do not have time to be saturated with syrup and the gelation does not work out

I highly recommend doing this with apricots (after boiling the syrup and soaking the apricots in cold syrup overnight).
himichka
Now I have an "apricot" madness: there is a big tree, there are apricots, but almost impossible to get. Smack and crash. Yesterday I wanted to ask a question here: what about such apricots? If cooked like jam, it has the disgusting tendency to burn.
The task is as follows: cook jam-jam from ripe fruits, while doing without burning, there is agar-pectin.
Crumb
And I made the same jam according to the recipe Lyulek with a reduced sugar content, namely by 1 kg. fruits-500 gr. Sahara. The berries are incredibly tasty, but ... it's still very, very sweet, although that's why it's jam ...
Lyulek
May I have a question? Please tell me, if you keep not 24, but say 12 hours between brews, will it somehow affect the taste of the finished product?
Admin

Will not be reflected in any way. I can withstand 12 hours, when once it is all 24 hours.
It is important here that the jam from the heat "grabs" and the berries are saturated with syrup, and the syrup begins to turn into jelly, thicken

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers