Heat treatment contributes to the destruction of a number of vitamins contained in berries and fruits. One of the most unstable is vitamin C, which is abundant in garden strawberries. This explains the desire of housewives to prepare this berry for future use, without subjecting to heat treatment. Strawberry jam without cooking is not only healthier than the traditional one, but also better by other indicators: in it the berries retain their flavor, color and aroma as much as possible. Even an inexperienced hostess can make such a billet for the winter if she follows the recipe's recommendations strictly.
Cooking Features
There are several recipes for making strawberry jam without cooking. For each of them, the delicacy is made in accordance with a special technology. However, there are rules that remain unchanged, regardless of which version of the preparation of “raw” strawberry jam was chosen.
- Do not pick strawberries in rainy weather. It will be watery, tasteless, and the preparation of it quickly deteriorate.
- Berries for dessert, preparing for the winter without cooking, you need to select especially carefully. They must be ripe, but not overripe. If the berry is spoiled even a little bit, it will have to be thrown away: you cannot cut it off and use it to make jam.
- You should also wash the strawberries thoroughly: first in a large container filled with clean water, then under running water, placed in a colander. If dirty berry gets into the jam, it will quickly sour.
- Before tearing off sepals from strawberries, they should be washed and dried. The berry dries faster if it is laid out on a towel that absorbs moisture well.
- Banks for strawberry jam must not only be washed, but also sterilized. The same applies to the covers. If the jam will be stored for too long, the lids can be used polyethylene. Under the metal jam is stored longer.
Jam, cooked without cooking berries, can only be stored in the refrigerator. Typically, such a treat does not spoil for at least 6 months.
Strawberry jam without cooking berries
Composition (3 liters):
- strawberries - 2 kg;
- sugar - 1 kg;
- water - 150 ml.
Method of preparation:
- Carefully sort the berries. Leave only ripe, dense, intact. Preference give medium-sized strawberries.
- Fill the basin with water, pour the selected strawberries into it, rinse the berries.
- Repeat the procedure, replacing the water.
- Fold the berry into a colander, rinse under the shower.
- Put a towel on the table, pour clean strawberries on it. Wait until it dries.
- Unscrew from sepal berries.
- Pour water into the pan. Heat it up. Add sugar in parts and stir until completely dissolved.
- After the sugar has finished, boil the syrup for 5 minutes and remove from the heat.
- Dip the prepared strawberries into the hot syrup. Cover with a lid. Allow the syrup to cool to room temperature.
- Throw the berry into a colander, squeeze the syrup into the pan. Bring it to a boil, boil for 5 minutes.
- Fill the strawberries with hot syrup. Wait for it to cool again.
- Re-strain and boil the syrup, pour the berry.
- Cool down the syrup again. Put the strawberries in sterilized jars.
- Boil the syrup, fill them with berries.
- Roll up the jars, flip, wrap.
After cooling jars of jam is stored in the refrigerator. It will not deteriorate during the year. The advantage of this preform is the integrity of the berries.
Strawberry jam without cooking from berry pieces
Composition (2 liters):
- strawberries - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Pick the strawberries, wash and dry. Remove the sepals.
- Cut each berry into 4-6 pieces.
- Fold the berries in a bowl, each layer is sprinkled with sugar. A little sweet product (100-200 g) while pour it, it will be needed later.
- Cover the bowl with gauze to protect the berries from insects, leave for 6-8 hours, you can overnight.
- Stir the jam. Leave for another couple of hours.
- Sterilize the jars. Spread on it the jam, leaving 1-2 cm to the edge.
- Pour jam with deposited sugar. He will create a "cork", protecting the treat from souring.
- Seal jars of jam. Put in the fridge.
The minimum shelf life of a dessert when it is stored in a refrigerator is six months.
Jam in this recipe can be made with the addition of lemon juice. You will need one citrus fruit for the amount of ingredients indicated in the recipe. The juice from it is added while mixing the jam 1-2 hours before it is laid out in cans.
Strawberry jam without cooking from crushed berries
Composition (2 liters):
- strawberries - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Strawberries, washed and dried, free from sepals.
- Using a blender, chop the berry to a puree state. In the absence of this unit strawberries can be rubbed through a sieve. This work is more laborious, but it allows you to get an even more tender berry puree in consistency.
- Pour half a glass of sugar, mix the rest with strawberry puree.
- Transfer the resulting mass to sterilized jars, leaving about 1.5 cm to the edge.
- Fill with sugar, close tightly.
Jam made according to this recipe can be stored in the refrigerator for up to 6 months, often withstanding longer periods. To prevent sugaring, 1-2 g of citric acid can be added to the jam during cooking.
Strawberry jam without cooking with ginger and chocolate
Composition (2 liters):
- strawberries - 1 kg;
- sugar - 1 kg;
- white chocolate - 50 g;
- ginger root - 40 g.
Method of preparation:
- Peel the ginger root, chop on a grater or using a blender.
- Chocolate smash into small slices.
- sort the strawberries, wash them well, let them dry. Cut the sepals.
- Fold the strawberries in a bowl, add sugar.
- Store in the refrigerator overnight.
- Stir the berry, fold it to a colander. Strain the syrup into a clean pan.
- Put the berries in pre-sterilized jars.
- Put the syrup on a slow fire, bring to a boil. Remove from heat for 5 minutes.
- Add chocolate and ginger, mix.
- Heat the syrup for 5 minutes, stirring, but not allowing it to boil.
- Pour syrup over strawberries.
- Close the jars. Allow them to cool to room temperature and refrigerate.
The exquisite dessert prepared according to this recipe has only one drawback - its shelf life, even when stored in the refrigerator, is limited to two weeks.
When harvesting strawberry jam for the winter, many housewives are worried that the berry will lose some of its beneficial properties. These fears are not unreasonable: during heat treatment, some of the vitamins that strawberries are rich in are destroyed. To save the berry, not subjecting to heat treatment, allows freezing. In this case, the benefits of the product are fully preserved. However, not everyone has a roomy freezer. Then you can cook strawberry jam without cooking - there are several recipes that allow you to make such blanks. The dessert can be with whole, sliced or chopped up mashed berries. It is stored in the main chamber of the refrigerator.
