Strawberry jam can be cooked not only in a basin or in a pan on a plate, but also in the multicooker. At a right choice of the program the product won't burn, the hostess will be able to distract from process, having entrusted it to the smart equipment.
Nuances of preparation
That jam turned out really tasty, it is necessary to consider some subtleties. For cooking it is necessary to choose the ripe, but not overripe berry preferably collected on dry sunny day. Previously it is touched, deleting garbage and rejecting the damaged copies. Strawberry is washed in flowing water, dried on a linen towel, tear off sepals. The important condition – can't be deleted sepals before washing. In berries, water will get, jam will turn out liquid and tasteless.
Before cooking berry is crushed by means of the blender or wiped through a sieve. There are recipes of jam with strawberry pieces, in this case only a part of raw materials frays.
It is possible to cook jam in the multicooker of any type including in the pressure cooker. Usually the Suppression or Multipovar mode is chosen. Process takes 45 minutes till 2 o'clock depending on device model.
It is important to watch that foam didn't rise higher than the level of a bowl. For this purpose capacity is filled half or cook jam with an open cover, closing it after jam prokipit 7-10 minutes and the first foam is removed. The valve for a steam-out doesn't need to be closed.
Additive of jellifying components will help to make a product more dense: agar-agar, gelatin, pectin. One more option is to add the apples, apricots and other fruit containing natural pectin to strawberry. As thickener it is possible to use also ground nuts. Lemon juice, ginger, vanilla and other interesting components will help to make taste brighter. Proportions depend on personal taste, but you shouldn't add too many additional ingredients to jam.
That ready jam wasn't spoiled, it is spilled on previously sterilized banks and rolled up covers, also boiled in hot water. If not to make it, the product will quickly become covered by a mold even at a cool storage.
Correctly made jam is stored long enough. The product can be eaten as independent delicacy, to use as a stuffing for pies, a fruit layer for cakes and cakes.
Jam with gelatin: step-by-step recipe
Gelatin will help to give to delicacy the necessary consistence. If to increase its dose, more dense and dense fruit jelly will turn out. At preparation it is important to watch that weight didn't burn, otherwise the final product will gain unpleasant smack.
Ingredients:
- 1 kg of strawberry;
- 1 kg of sugar;
- 3 l of water;
- 10 g of gelatin.
Wash out, dry and pyurirovat strawberry by means of the blender. If this device is absent, it is possible to process berries a wooden masher or to wipe through a sieve. Lay out berry weight in a maltivarka bowl, pour in 1 multiglass of water (180 ml), to mix a wooden or silicone scapula, to close a cover and to include the Suppression program for 40 minutes.
Dissolve gelatin in the remained water and warm up that crystals were completely dissolved. Pour in it in jam, mix and cook 3 more minutes with an open cover. Pour a ready-made product on dry clean banks and cork. Turn tanks bottoms up, and after full cooling to move away them on storage.
Strawberry jam with pieces of berries
Classical and very useful home-made jam is cooked with addition of natural pectin. Thanks to strawberry pieces the product looks very beautifully and can be used for preparation of cakes, pies, other desserts.
Ingredients:
- 1 kg of strawberry;
- 1 kg of sugar;
- 100 ml of fresh lemon juice;
- 30 g of pectin;
- 100 ml of water.
Berries wash up, dry, remove sepals. Cut strawberry large pieces and pour into a multicooker bowl. Pour sugar and leave for 1-1.5 hours at the room temperature.
Turn on the multicooker for 10 minutes. When foam is formed, to remove it a skimmer, to close a cover and to install the Suppression program for 40 minutes. Dissolve pectin in water, bring mix to the boil, remove from fire and to cool a sleg.
Pour in fresh lemon juice and the divorced pectin in jam. Prepare everything together 10 more minutes, without mixing. Spread out ready jam on clean dry banks, twirl covers and leave to cool down in the turned look.
Original jam with ginger and vanilla
Jam differs in very unusual taste and perfectly is suitable for winter tea drinking. Ginger gives to delicacy thin spicy notes, natural vanilla is responsible for gentle and resistant aroma.
Ingredients:
- 1 kg is fresher than some strawberry;
- 500 g of sugar;
- 1 vanilla bean;
- 1 tablespoons of a grated fresh root of ginger;
- 30 g of pectin.
Berries touch, wash out, dry, remove sepals. Pour out strawberry in a multicooker bowl, add a half of a portion of sugar, leave for 2 hours. Then to place a bowl in the multicooker, to include the Suppression or Multipovar program, not to close a cover.
Extract vanilla grains from a pod, mix them with the remained sugar and grated ginger. When strawberry starts up juice, to add mix to berries, to cook all 10-15 minutes. Remove the foam which appeared on a surface. Add pectin to jam, mix and cook 10 more minutes.
Spread out a ready-made product in the sterilized dry banks, twirl covers and put on a towel a bottom up to full cooling. Remove jam to the cool dark place on storage. From the specified quantity of products 3-4 jars of delicacy have to turn out.