Is there such a person who refuses to feast on juicy fragrant strawberries?
We associate the colorful and incredibly tasty berry with summer sunny days, which are so often lacking in cold winter and rainy autumn evenings.
Unfortunately, it is almost impossible to produce fresh strawberries out of season, and even if you find fragrant berry on the store shelves, it turns out to be not so tasty, and the price for it is far from low.
But you can enjoy the aroma and taste of strawberries all year round. How? The answer is obvious: harvesting strawberries for the winter. Jams, jams, compotes, jellies - from this berry you can make many delicacies that are not inferior in taste and benefits to fresh berries.
Strawberry blanks for the winter - general principles of cooking
There are so many recipes for strawberry blanks that it is simply impossible to list everything, but there are some general rules for all kinds that must be observed:
• Choose only ripe berries.
• Be sure to pick strawberries, spoiled and broken berries can spoil the taste and appearance of the workpiece.
• Do not forget to remove sepals.
• When washing the berries, take care not to crush them. It is best to spread strawberries in small portions in a colander, rinsed, then put on a large clean kitchen towel to dry.
• Use only fresh sugar from the new package for harvesting, so that crumbs and other debris will not accidentally get into the preservation together with sand.
• Do not neglect container sterilization.
Basically, fresh berries and granulated sugar come from strawberries for the winter, but in addition to these two ingredients, you can add other products to your liking. Strawberry goes well with all other berries: strawberries, cherries, cherries, gooseberries, raspberries, currants, blueberries, blackberries and others. The main thing, if you decide to mix different berries, follow the proportions of berries and sugar so that the harvesting will produce the desired sweetness: not too cloying and without sourness.
1. Preparations for the winter of strawberries: “Five minutes” jam
• kilogram of fresh strawberries;
• 800 grams of granulated sugar.
1. Carefully sort the strawberries, throw out all the sluggish, broken and rotted.
2. Put the prepared berries in a colander, rinse, let the water drain.
3. Peel the washed and dried strawberries from the green leaves, put them in the pan.
4. Kill the berries with an immersion blender to a puree state. If there is no blender, twist the strawberries in a meat grinder.
5. Pour sugar into a fragrant mass, mix. Put the pan with the jam aside for 2-3 hours until the sand is completely dissolved.
6. After the allotted time, mix the mass again, put the pan on the stove.
7. Bring the jam to a boil, remove the resulting froth, simmer over low heat for five to seven minutes.
8. Put the prepared jam hot in sterilized jars. Roll up, and after complete cooling, remove to storage.
2. Preparations for the winter of strawberries: jam with mint and lemon
• kilogram of strawberries;
• 800-900 grams of sugar;
• two or three sprigs of mint;
• one lemon.
1. After going through the berries, removing all defective, put them in a colander and rinse.
2. Dry the strawberries and get rid of the sepals.
3. Put the prepared berries in the container, in which you will prepare the jam, pour the sugar over the strawberries. Leave the berries in this form for a few hours to dissolve the granulated sugar.
4. Rinse and chop the mint sprigs, squeeze the juice out of the washed lemon.
5. Set the settled jam on the stove, bring to a boil.
6. Add lemon juice and mint.
7. Boil the jam for five minutes on the quietest fire, not forgetting to remove the foam.
8. Turn off the heat, cool the jam right in the pan.
9. Once again, remove the foam from the surface, mix.
10. Put in prepared sterilized jars, close tightly with lids.
3. Preparations for the winter with strawberries: compote with the addition of cherry
• a pound of strawberries;
• half a kilo of sweet cherries;
• 2.3 liters of water;
• 400-500 grams of sugar.
1. Wash and strawberries, and cherries, pre-sorting berries.
2. Flip the berries into a colander so that all the liquid is gone.
3. Remove all twigs, leaves.
4. Place the prepared berries in layers in a three-liter sterilized jar: firstly cherry, sprinkle it with a thin layer of granulated sugar, then strawberries, a layer of sugar.
5. Put the remaining sugar in a saucepan, cover with water. Bring the syrup to a boil.
6. Pour the berries in the jar with ready-made hot syrup.
7. Compote prepared according to this recipe does not require sterilization. You need to roll up the banks, cool the compote, then put it away for storage.
4. Strawberry blanks for winter: jam
• one and a half kilogram of berries;
• 1,2 sugar;
• 450 ml of water.
1. Prepare the strawberries: sort, clean, rinse and dry.
2. Pour water into a large saucepan, boil it.
3. Pour sugar, mix.
4. Boil the syrup over low heat after dissolving sugar literally 3-4 minutes.
5. Put the prepared strawberries in the syrup.
6. Continue cooking until the jam is reduced to the consistency you need.
7. Arrange the strawberry billet in hot form in clean sterilized jars.
8. Roll containers with caps, turn the top upside down.
9. Once the jam has cooled, you can remove it for storage.
5. Preparations for the winter of strawberries: canned berries
• 300 grams of fresh strawberries;
• 300 grams of fresh blueberries;
• a pound of sugar.
1. Put carefully peeled and washed strawberries in a glass jar of a suitable size.
2. Add blueberries, also pre-sorting and rinsing it.
3. Pour the berries with sugar.
4. Fill the prepared ingredients with boiling water. Water should completely cover the berries.
5. Cover the jar lid, put it in the oven, heated to 120 degrees. 6. Wait 20 minutes, carefully remove the container, roll up.
7. Cover the strawberry blank with a blanket or blanket until it is completely cool.
6. Preparations for the winter of strawberries: confiture
• 400 grams of sugar;
• 1 kg of strawberries;
• litere of water;
• tablespoon of “zhelfiks”.
1. Looking through the collected strawberries, remove all damaged or damaged fruit.
2. Rinse the prepared berries, remove them from the sepals, pat dry. Put it in the pan.
3. Mix the yellow gel with two tablespoons of granulated sugar. Sprinkle with strawberry mixture.
4. Pour in one liter of water, bring the mass to a boil. Tom on a quiet fire for five minutes, not forgetting to remove the resulting foam.
5. Pour the remaining sugar, stir.
6. Tomit jam for about 15 minutes.
7. Pour the product in boiling form into sterilized jars. Roll up and wrap to cool.
7. Preparations for the winter of strawberries: transparent jam with whole berries
• 1 kg of berries;
• 1 kg of granulated sugar;
• 5 g of citric acid.
1. Enumerate freshly picked strawberries. Remove the leaves, the stem. Wash and dry.
2. Pour all the berries in layers with sugar.
3. Remove the mass for 5-6 hours in the fridge so that the berries release the juice and the sugar is completely dissolved.
4. Expose the settled mass to a weak fire, after carefully mixing it, wean it after boiling for about 5 minutes, turn off the gas.
5. After 20 minutes, mix the mass and repeat the procedure with boiling and postponing two more times.
6. For the third time, languishing 2 minutes before turning off the fire, pour in citric acid.
7. Cool the prepared jam and roll up in sterilized jars.
8. Strawberry blanks for the winter: berry jam jam
• 500 g strawberries;
• 500 g of strawberries;
• 750 g of sugar.
1. Carefully sifting through and washing the strawberries and strawberries, mince everything through a meat grinder, or chop with a blender. 2. Put the mass in a saucepan, cook in its own juice over low heat after boiling for 2-3 minutes.
3. Pour the sugar, mix well.
4. Boil after re-boiling, stirring occasionally for 15-20 minutes.
5. Cool the jam straight into the pan, then carefully transfer it into sterilized glass jars.
6. Without rolling up, just covering the jars with lids, place them for 10 minutes in an oven heated to 100 degrees.
7. After roll up, cool and clean in a cool place.
Strawberry blanks for the winter - small tricks of experienced chefs
• In order for the berries in the billet to not lose their shape, it is best to store them in a refrigerator or in a cool dark place.
• To prevent jam or jam from being candied, add to the billet before pouring a few drops of lemon juice per liter jar.
• To ensure that the surface of the jam is not moldy, sprinkle it with a thin layer of powdered sugar before closing the can.
• To preserve from strawberries turned out not muddy, do not forget to remove the foam during cooking.
• Roll strawberries only into sterilized dry jars, otherwise preservation will deteriorate quickly.
• Do not forget about the sterilization of the lids, boil them enough in water for a few minutes.
• It is not necessary to pack billet for the winter from strawberries, and from any other berries and fruits, in plastic packaging. Such material emits substance bisphenol-A harmful to the human body.