Forest strawberry differs from house in the smaller size of berries and bigger sweet. It is larger and more sweet than a wild strawberry. Strawberry jam can be made in different ways, and in it many vitamins and minerals remain. Tasty delicacy is useful for immunity, positively influences a metabolism and provides with food a brain. We will consider several recipes for jam from forest strawberry.
Raw materials preparation. Before beginning to cook berries, they need to be washed and to dry slightly. It is better to remove green sepals. It strongly tires and more tasty and gentle takes a lot of time, but jam from the peeled berries. However there are recipes in which it is possible to leave tails.
1. In this option on a glass of berries take a glass of sugar, mix and about 5 hours allow to infuse.
When strawberry emits juice, capacity is put on a plate and cooked two minutes on small fire, then left that jam completely cooled down.
After that cook 2 minutes again and again take a break for 2-3 hours. And for the third time boil 2 minutes. Now jam is ready, it is spilled in the sterilized banks and rolled up.
2. For the following recipe take on one kilogram of strawberry (it is possible not to destem) and sugar, also 1 g of citric acid is required. The washed-out berries mix with granulated sugar and the citric acid divorced in water. Mix is left that fruits gave juice, usually it takes about 4 hours.
Then weight is cooked by 15 minutes on the minimum fire and leave before cooling. After that cook longer mix until ready, cool and display in banks.
3. On 1 kg of forest strawberry 300 ml of water and 800 g of granulated sugar are required. Berries clear of sepals.
From water and sugar prepare syrup, immerse in it berries and cook, without forgetting to stir slowly and scum. Jam is ready if to drip syrup on a surface, and it doesn't spread.
Hot weight is displayed in the sterilized banks and rolled up.
4. For this recipe take 1 kg of strawberry.
In ware pour 2 tablespoons of water, spread berries and fill 1-1.5 kg of sugar. Mix is put on average fire. When jam begins to boil, begin to remove foam. Cook 5 minutes on weak fire then spill on sterile banks and cork. Banks wrap up with a warm cover and leave approximately for 2 days.
5. The following recipe – forest strawberry and red currant jam. Fruits of both plants can be taken in different ratios. On 3 glasses of berries it is necessary to take 1 glass of sugar. All mix and leave for some time that fruits emitted juice. Then mix is brought to the boil on average fire, diminish power to a minimum and cooked, scumming, five minutes.
Ready jam is shifted in in advance sterilized banks, rolled up and cooled, having put upside down.
6. The jam made thus will keep the greatest number of vitamins and will be the most useful.
1 kg of strawberry mix and fray with two kilograms of sugar. Ware is put on the minimum fire and warmed up that sugar was dissolved. Weight shouldn't begin to boil. Jam is filled in in banks, rolled up and cooled, having put upside down.
7. It is very simple to make forest strawberry jam in the multicooker. Also water (100 ml) is required on half a kilogram of berries and sugar.
Strawberry is stacked in a multicooker bowl, filled up with sugar and filled in with water.
Jam is cooked on the Suppression mode of 30 minutes then pour in sterile banks, rolled up and cooled, having turned covers down.