Strawberries grated with sugar for the winter

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.

Strawberry jam is a favorite for many. Every housewife has her own favorite strawberry jam recipe. I want to share my favorite recipe. Strawberry jam is made like a marmalade with a thick consistency and a pleasant texture.

Someone freezes the grated strawberries for the winter, and someone grinds them with sugar. However, grated raw strawberries are poorly stored and even storage in the refrigerator does not guarantee you that I will not ferment for a year. Having made a five-minute jam from berries, you will get a guarantee that the product will not go to the trash in a couple of weeks or months, and you will not spend so much time.

Garden strawberry jam is a proven option for making a dessert with a minimum amount of ingredients. It won't take you too long to prepare it. But with all this, even a sophisticated gourmet will not be able to resist the aroma of this bright delicacy.

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.

If you didn't have time to cook strawberry jam, but you have frozen strawberries, we share with you a recipe for a wonderful strawberry jam.It is prepared in a matter of minutes, as it flies off the table. It is perfect as a filler for yoghurt and cottage cheese, and as a sauce for pancakes and pancakes.

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.

Raspberries and strawberries are not quite the usual combination for jam. However, it tastes just great! Both sweet and aromatic berries complement each other perfectly and make an amazingly tasty duo!

Before you start cooking, pass the berries through a meat grinder. You will get a homogeneous thick jam, which you can put on a bun and make a filling for pies.

Such aromatic jam will not leave anyone indifferent. It is strikingly different from garden strawberry jam. An important point in the preparation of such a jam is that it is not necessary to peel small berries of wild strawberries from sepals. Having passed the raw materials together with the herbs through a meat grinder, you can perfectly “disguise” the presence of sepals in the finished jam. Of course, washing the berries with this method should be especially careful.

It is not always possible to harvest berries from a beautiful and dense berry, but strawberries can be grinded, boiled and get a delicious homogeneous jam.

With the advent of kitchen appliances into modern life, preparing blanks for the winter becomes much easier and more enjoyable. At the same time, homemade strawberry jam is much tastier and healthier than purchased counterparts. Grind the berry into a homogeneous puree and cook it moderately sweet.

Strawberries don't have enough natural pectin to make a delicious, thick jam.Therefore, if you do not use gelling agents, you must observe the proportion of sugar and add lemon juice, which will supplement the missing substances and at the same time allow the rolling to be stored well. We will cook the jam for about 40 minutes to preserve the beneficial substances of the berry.

Strawberries don't have enough natural pectin to make a delicious, thick jam. Therefore, if you do not use gelling agents, you must observe the proportion of sugar and add lemon juice, which will supplement the missing substances and at the same time allow the rolling to be stored well. We will cook the jam for about 40 minutes to preserve the beneficial substances of the berry.

A multicooker-made strawberry delicacy is ideal for someone who doesn't want to spend a lot of time preparing and likes to simplify things. Grind the berries in mashed potatoes with an immersion blender and get a homogeneous thick and aromatic jam. It can be stored in the cold for up to 1 year.

Universal strawberry jam - it can be used as a dessert and is well suited to accompany various dishes. The consistency of the jam turns out to be homogeneous and rather thick, since we add gelatin during the cooking process. And the bright color will be preserved thanks to citric acid.

It is important not only to grow strawberries, but also to prepare them quickly, since this fresh berry is not stored for long. The most popular way to make this delicious preparation is strawberry jam, cooked in a slow cooker. "Panasonic" has a program "Stew" and a timer for manual time setting, so in such a model it is easy to cook a thick and tasty jam. We cook jam from strawberry puree using the single cooking method in one program and without adding any gelling agents.

There are much more lovers of this aromatic and tasty berry than those who are indifferent to it. During the strawberry picking season, the question arises of how to prepare it better and more varied for the winter. You are offered a recipe for making wonderful strawberry jam using the Polaris multicooker. We cook on the "Fry" program by boiling twice for 6 minutes. To make the dessert thicker, add Zhelfix (a gelling agent based on natural pectin) to the jam, which allows you to reduce the amount of sugar.

If you have collected or purchased this special wild berry, you can alternatively boil strawberry jam with the addition of gelatin. It is no secret that there are many sweet tooth among adults, so you will delight your family with such a fragrant, thick and tasty dessert.

Wild strawberries, or wild strawberries, are not harvested in large quantities, only as a delicacy and medicine, because you cannot collect much of it. The best way to store this berry without losing its taste and useful properties is to freeze strawberries, grated with sugar. You don't need a lot of sugar, just for sweetness, otherwise the jam will be sour.

Of the various recipes for making strawberry jam, the simplest and fastest is strawberry jam without boiling. It is based on the proportion of strawberries and sugar 1: 1.5, and sugar is both a preservative and a thickener. This jam soaks home-baked cakes well, is suitable for fruit drinks or just for tea.

In terms of taste and texture, minced strawberry jam differs from raw strawberry jam made with a blender. It turns out to be thicker and with small pieces of berries. The jam keeps well in a cold place for up to 6 months. The ratio of strawberries and sugar should be taken in a ratio of 1: 1.4. For raw jam, it is advisable to choose berries that are dense and not damaged by rot. Lemon juice should be added to this jam as a preservative and flavor enhancer.

This method of harvesting strawberries for the winter is generally recognized as the simplest and most convenient, since the berry retains the taste and aroma of fresh strawberries for a long time, but only a large refrigerator is needed. Grind strawberries either with a potato crush, or with a blender, but in this case it will be liquid. Strawberries with sugar without cooking can be stored well in the refrigerator for up to 6 months.

For fruit drink, milkshake and other dessert purposes, you are encouraged to freeze uncooked strawberries with sugar in small ice bags. This method is very convenient and you will like it, because many people are tired of frozen whole strawberries. For this method, both small and damaged berries are suitable, just not rotten, otherwise the taste of the workpiece will be spoiled.

One of the options for harvesting strawberries with sugar for the winter as raw jam will be grinding this berry in a meat grinder. It turns out to be something in between a mashed berry and chopped with a blender. The texture of the cooked jam is thicker. For long-term storage, the ratio of strawberries to sugar is taken 1: 2.

As one of the options for raw strawberry jam, you are offered a recipe for making it with a blender, which allows you to get a good uniform texture of the workpiece.When you grind this berry with a blender, the strawberry puree turns out to be more liquid, so more sugar is added to it than with the standard proportion. Add some orange to the strawberries to add a new flavor to your jam.

Strawberries, ground with sugar, as a way to harvest this tasty and healthy berry for the winter, has a number of advantages over making strawberry jam. It does not require much time, does not significantly change the aroma and taste of the berry, and can be stored for up to 6 months simply in the refrigerator. On average, they take an equal ratio of the amount of strawberries and sugar, but this can be changed to your liking. A little citric acid is added to this preparation as a good preservative.