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Strawberry jam is far from a modern treat. Our ancestors prepared it for the first time many centuries ago. Since then, there have been many more recipes for making strawberry jam. But of all the methods of obtaining this delicacy, it is the initial method that stands out, in which the berries are not subjected to heat treatment. Strawberry jam without boiling berries has many benefits. About them and how to make jam in this way will be discussed below.
Benefits of non-boiling jam
The meaning of any jam is not only its taste, but also the benefits of berries, which can be closed in jars for the winter.
Less vitamins are lost if you cook for a five-minute period.
But strawberry jam without boiling berries is a living delicacy that retains almost all useful substances and vitamins, namely:
- organic acids;
- vitamins A, B, C, E;
- potassium;
- magnesium;
- pectin;
- iron and other nutrients.
In addition, strawberry jam without boiling berries retains the taste and aroma of fresh strawberries. Another advantage is that the preparation of such a delicacy will take much less time than conventional cooking.
But cooking berries in this way has one drawback - you can store ready-made jam only in the refrigerator.
Collection and preparation of strawberries for "live" jam
Since the taste of strawberries in such a jam is especially felt, then only the most ripe of them should be chosen. At the same time, you should not choose a strawberry that is already overripe or crumpled - it is better to eat it.
Soft berries after washing will give a lot of juice and become even softer. The jam made from them will be very runny.
It is best to pick ripe strawberries for such a delicacy in dry weather. But we must remember that it is not worth collecting it in advance. After collecting, you must immediately start making the jam, otherwise it may deteriorate.
The collected strawberries must be sorted out, removing the stalks, and rinsed well. Then it should be laid out on a paper towel to dry out. For drying, it will be enough for 10 - 20 minutes, after which you can start preparing a "live" delicacy.
Classic recipe
This is a classic recipe for uncooked strawberry jam that our ancestors used. The delicacy prepared according to this recipe turns out to be very fragrant.
For this recipe you need to prepare:
- 2 kilograms of strawberries;
- 1 kilogram of granulated sugar;
- 125 milliliters of water.
All leaves and stalks must be removed from the ripe berries collected. Only then should they be rinsed in running water and dried. Dry berries should be placed in a clean bowl.
Now you need to cook the syrup. This is not difficult at all. To do this, water with granulated sugar dissolved in it should be put on medium heat and cook for 5-8 minutes. The finished syrup should be thick enough in consistency, but not white.
With ready-made, still hot syrup, pour the prepared strawberries and cover with a lid. Now you can give the syrup time to cool down. During this time, the strawberry will give juice, thereby making the syrup more liquid.
When the syrup has cooled, it must be drained through a sieve and boiled again for 5-8 minutes. Then pour the strawberries again with boiled syrup and leave to cool. The same procedure should be repeated one more time.
After the third boil, the finished treat can be poured into sterile jars. But first, you need to put berries on the bottom of the jar, and only then pour them with syrup and close. The jars should be covered with a blanket until they cool completely.
Quick recipe with photo
This is the easiest and fastest strawberry jam recipe there is. As you can see in the photo, it only needs 2 ingredients:
- 1 kilogram of strawberries;
- 1.2 kilograms of granulated sugar.
As always, we tear off the tails of the collected berries, wash them well under running water and dry them.
The dried strawberries must be very carefully cut into 4 pieces and placed in a deep bowl. All the granulated sugar pours out on top of it.
Cover the bowl with a lid or towel and leave at normal temperature overnight. During this time, the strawberry, under the influence of sugar, will give up all its juice. Therefore, in the morning it must be thoroughly mixed.
Only then can the ready-made jam be poured into sterilized jars. Before closing the jar with a lid, pour sugar over the jam. In this case, sugar enters as a preservative, which stops the fermentation of the jam. Only then can the jar be closed with a lid.
For those who like sour, you can add lemon. But before that, it must be rinsed, peeled with seeds, chopped in a blender or passed through a meat grinder. It is necessary to add it almost before closing it in the jars, when the strawberries with sugar will already give juice.
Strawberry jam, prepared according to these recipes, will be simply irreplaceable during the winter cold, when you especially want warmth and summer.
