Strawberry jam

Here is a recipe for a truly summer treat - strawberry jam. By adding citric acid to jam, it acquires a slight sourness combined with a sweet taste. This taste is very harmonious for strawberry jam. A thick, rich, aromatic strawberry jam will be made even by a novice housewife.

Everyone knows the taste of the most delicate strawberry jam from childhood. Such a delicacy is prepared simply and quickly enough, and the result always meets expectations. Delicate, very aromatic and tastier jam is always eaten to the last spoon and is liked by both children and adults.

Delicate strawberry jam is suitable not only as a filling for baking, but also as an independent dessert. The addition of pectin will make the treat even thicker.

Sweet and aromatic strawberry jam can be served with tea, as well as added to pies and pies. The addition of zhelix will make the treat thick without a long cooking process.

I suggest making a fragrant strawberry jam with gelatin. The thick consistency of the jam allows it to be used as a filling for baking. Strawberry jam can be spread over white bread or served with pancakes and pancakes for breakfast or tea.

A homogeneous thick jam is obtained from strawberries, if the berry puree is mixed with pectin, because the berry itself does not have much of it. Pectin will help to quickly gelate the mass without boiling it down with the destruction of vitamins and valuable substances.

We offer you a recipe for aromatic strawberry jam. Chopping berries in mashed potatoes and adding gelatin to the jam makes its consistency homogeneous and denser, making the jam ideal as a filling in puff, yeast or shortcrust pastries, as well as an addition to yogurt or cottage cheese.

Strawberry jam in a slow cooker is one of the ways to harvest strawberries for the winter. The jam turns out to be a homogeneous puree-like consistency, therefore it is ideal as a sauce for pancakes, yoghurt, ice cream and casseroles. Jam is heat-treated within 5 minutes, so strawberries retain all the beneficial properties and vitamins.

It is known that wild berries have a greater aroma than garden berries. They make a very tasty thick jam, an excellent delicacy and an ideal filling for homemade baking.

The advent of various multifunctional household appliances has greatly simplified the process of preparing blanks for the winter. A very aromatic and thick jam is obtained from strawberries in a slow cooker.

To make strawberry jelly for the winter, you don't need to use gelatin. There is a great herbal alternative - agar agar. The jelly will thicken perfectly and acquire a beautiful, dense consistency. This jelly is ideal for decorating and accompanying various desserts and pastries.

The addition of zhelfix is ​​guaranteed to thicken - any jam, jelly, jam will turn out thick and dense. Let's make strawberry jelly this way. Already when heating strawberry raw materials with gelatin, it will be seen how the mass thickens. After boiling and subsequent cooling, the jelly hardens very well.

Pectin is a natural gelling agent that is actively used in the preparation of jams, marmalades, and confitures. It is good because it thickens the texture of the jam well in just a couple of minutes. You do not need to add a large amount of sugar and not boil the raw material for a long time - the jam will still turn out thick.

Jam is actively used to accompany pancakes, toasts, pancakes, as well as to fill pies, layering cakes, etc. Its uniform consistency is convenient and allows full use of berries and syrup. To make the jam thick, add agar-agar.

Almost everyone likes strawberry jam. It is ideal for serving pancakes, pancakes, curd cakes, decorates ruddy white bread toasts, shades any baked goods with berry notes, and goes for a layer of cakes. There are countless options for the use of delicacies. An important point is that the jam should be thick. Strawberries are pretty watery by themselves, so add agar agar to the jam for gelling. It is he who will help to achieve the desired consistency without prolonged boiling.

One of the options for harvesting strawberries for the winter will be strawberry jelly with gelatin. Homemade strawberry jelly, unlike the famous transparent dessert, will not be as dense, but thick enough. Sugar is added to jelly in less quantity than for jam, because it is not only a flavor enhancer, but also a good preservative. Gelatin is taken at the rate of 0.5 g per 100 g of berry pulp. Strawberry jelly keeps well not only in the refrigerator, but also in a regular closet or closet.