Proponents of a healthy lifestyle and proper nutrition categorically do not accept canned food, considering it dead. The same applies to strawberry jam, because fresh and frozen berries in their natural form contain less sugar and are much more beneficial for humans. However, lovers of sweets for inner harmony just need to prepare for the winter a few jars of fragrant goodies and consume it in moderation. This article discusses several popular recipes.
The nutritional value of jam
Justifying their addiction to such desserts, sweet lovers appeal to the benefits of strawberries, including boiled ones. It is believed that dessert beneficial effect on the nervous system, helps lower blood pressure, improves vision, the immune system, as well as the blood formula, cleansing it of harmful toxins and toxins. Some sweets even claim the anti-cancer effect of strawberry confiture.
Did you know? Residents of the Italian town of Nemi annually arrange a strawberry celebration, the main treat of which is ripe berries drenched in champagne. Moreover, a delicacy is prepared in a vat with a capacity of several thousand kilograms.
According to researchers, in strawberry jam there are no fats, styrenes, amino acids, alcohol, cholesterol, and indeed in small quantities contains the following nutrients:
- carotene (20 mcg);
- dietary fiber (1.7 g);
- ash (0.3 g);
- water (23 g);
- vitamins (A (2 μg), D (30 μg), U (0.3 μg), B1 (0.01 mg), B2 (0.05 mg), B6 (0.03 mg), B9 (2 μg ), C (8.4 mg), PP (0.4 mg));
- minerals (potassium (135 mg), calcium (10 mg), magnesium (7 mg), sodium (13 mg), phosphorus (10 mg), iron (0.9 mg)).
In fact, the benefits of a product are solely its taste, and not its benefits. In the process of cooking and canning, vitamins, micro and macro elements inherent in fresh berries are lost.
Due to the contained sugar, which in some formulations exceeds 50% of the substance, such the blank is strictly contraindicated in obesity, diabetes mellitus, dental diseases, cancerous tumors and allergic reactions. A healthy person is allowed to consume jam in minimal portions (no more than 1 tbsp. L. Per day)
Important! Excessive consumption of sweets provokes the progression of an acidic environment in the human body, which is favorable for the development of fungi and cancer.
In the modern world, every person is obliged to know what he consumes and how the eaten product will affect his health. In this aspect, it is important to consider that such a strawberry harvest is a source of carbohydrates. The calorie content of a 100 gram portion is 290 kcal.
Nutrition value of 100 g of classic strawberry jam consists of:
- 75 g of carbohydrates;
- 0.1 g of fat;
- 0.3 g of protein.
From the foregoing, we can conclude that the product is not able to provide the human body with the norm of vital substances and improve health.
- In addition, the amount of sugar in it contributes to:
- a significant decrease in immunity (about 20 times);
- the development of fungal infections and oncology;
- destruction of the kidneys and cardiovascular system;
- inhibition of the absorption of nutrients that enter the body with other foods;
- early aging, as well as deterioration of the teeth, skin, hair.
Selection and preparation of ingredients
Moderate consumption of sweets will not harm health. Moreover, nutritionists even recommend dessert lovers pamper themselves with a small amount of sweets daily. And if you choose from a store full of trans-fats pastry shop, then homemade jam is the best option.
For its preparation, whole elastic berries that have reached biological maturity. It is better to choose small ones, because they are much sweeter than large ones and less watery. It is not scary if the fruits took a bit, the main thing is that there should be no traces of rot and mold on them.
Did you know? From the point of view of botany, strawberries are not berries, but multi-nibs. The fact is that the true fruits of this plant are tiny yellowish nuts located on the surface of a huge red receptacle.
Strawberries (preferably garden, as the purchase loses to taste) are carefully sorted before cooking, discarding heavily damaged as well as damaged specimens. At the same time, the stalks are removed on conditioned berries. After that they are washed in cold water, cleaning from soil and sand. When excess water drains, the berries will be ready for further processing.
The second important ingredient in strawberry jam is sugar. Its amount depends on the desired density of the finished product: the more - the thicker. Preferred are milky white or yellowish crystals of any fraction. It is believed that this option is less purified and will cause less harm to the body.
It is strongly not recommended to use a gray sweetener. This is a low-quality product, during the production of which serious technological violations were committed.
Many housewives calculate the proportion of consumed ingredients according to the scheme: for every 2 kg of berries one and a half kilograms of sugar. To obtain a very thick jam, the amount of the last ingredient is increased to 4 kg.
Important! Due to the ability of oxidation, it is unacceptable to cook strawberries in aluminum containers. Such a product is unhealthy and has an unpleasant metallic taste.
On average, from each two-kilogram serving of berries you should get about 3 half-liter jars of jam. In order to avoid its sugaring, you can add half the lemon (along with the zest) or 2-3 tbsp. citric acid.
Strawberry Jam Recipes
To make the confectionery tasty and preserve as many useful substances as possible, it requires a minimum heat treatment time and minimization of sugar additives. This type of preparation is ideal for use as a filling for baking, as well as an additional ingredient for ice cream, mousses and cocktails. If you plan to keep jam for a long time, you can’t do without canning.
Classic recipe
3 cans of 0.5 l each 15 minutes
Nutritional value per 100 g:
At the bottom of the enamel pan, pour a little sugar and evenly distribute it over the entire surface. Next, lay out a few washed dried berries. On top, repeat the layers of sugar and strawberries, alternating them. Please note: the higher the sides of the tank, the faster the boiling of its contents will begin.
Leave the pan at room temperature so that the berries let juice in. In the case of using unripened strawberries, it is advisable to let it brew for a day. Do not mix the berries. When you see the insoluble islets of sugar, gently press them with a wooden spatula to immerse in syrup and further dissolve.
When the sugar crystals completely disappear, the container can be put on low heat until it boils. Meanwhile, with a spatula, carefully push the berries away from the edges of the vessel toward the center. The appearance of foam indicates the approach of boiling. It is desirable to collect it. The jam should boil for half a minute. After that, the pan can be removed from the stove.
Set the workpiece to cool completely. Berries are nourished by juice, which will improve their taste. Put the cooled jam on a slow fire again and boil for 10 minutes. Be sure to collect the resulting foam with a spoon and in no case stir the workpiece. After the specified time has passed, turn off the stove and let the strawberries cool.
Pour the cooled mass into clean, sterilized jars and roll it with a special key. If you want a thicker consistency, pre-boil the contents of the container again for about 10 minutes.
At the bottom of the enamel pan, pour a little sugar and evenly distribute it over the entire surface. Next, lay out a few washed dried berries. On top, repeat the layers of sugar and strawberries, alternating them. Please note: the higher the sides of the tank, the faster the boiling of its contents will begin.
Leave the pan at room temperature so that the berries let juice in. In the case of using unripened strawberries, it is advisable to let it brew for a day. Do not mix the berries. When you see the insoluble islets of sugar, gently press them with a wooden spatula to immerse in syrup and further dissolve.
When the sugar crystals completely disappear, the container can be put on low heat until it boils. Meanwhile, with a spatula, carefully push the berries away from the edges of the vessel toward the center. The appearance of foam indicates the approach of boiling. It is desirable to collect it. The jam should boil for half a minute. After that, the pan can be removed from the stove.
Set the workpiece to cool completely. Berries are nourished by juice, which will improve their taste. Put the cooled jam on a slow fire again and boil for 10 minutes. Be sure to collect the resulting foam with a spoon and in no case stir the workpiece. After the specified time has passed, turn off the stove and let the strawberries cool.
Pour the cooled mass into clean, sterilized jars and roll it with a special key. If you want a thicker consistency, pre-boil the contents of the container again for about 10 minutes.Important! It is best to seal jars with special vacuum lids, which will significantly extend the shelf life of jam.
Video recipe
Classic Recipe Video Recipe: Classic Recipe
With whole berries
3 cans of 0.5 l each 1.5 hours
Nutritional value per 100 g:
- Pour a little sugar into the enameled container and spread over the entire surface. Then lay out some of the berries. Repeat the lamination until you use the whole strawberry.
- Without covering, put the pan in a cold place for 4–5 hours so that the berries let the juice flow. Further processing will be appropriate when the sugar crystals are completely dissolved.
- Boil the jam and simmer for 2 minutes. Then let cool 25 minutes and simmer again. Repeat the procedure again.
- In 5 minutes before cooking, add citric acid to the resulting mass and bring it to a boil, let it simmer for one and a half minutes. Then cool completely and pour into jars.
Did you know? In the New Orleans' Arnaud’s, the main component of the most expensive exclusive dish, worth several million dollars, is strawberries. It consists of fresh berries, cream, mint and a 5-carat pink diamond ring.
Five Minute Jam
3 cans of 0.5 l each 15 minutes
Nutritional value per 100 g:
- Put washed and dried strawberries in layers in an enamel pan and refrigerate for 4–5 hours to form juice.
- Boil the resulting mass and cook over low heat for 5 minutes. During cooking, be sure to carefully remove the foam that has formed from the surface with a spoon.
- Without waiting for the strawberries to cool, pour it hot into sterilized clean jars and cork with lids.
This jam has a unique taste, rich aroma and moderate density. Berries in it are boiled and acquire a certain hardness, which improves their taste.
Various strawberry jam can be prepared in a slow cooker. Then it will be possible to maintain the integrity and shape of each berry.
The principles of preparation do not differ from traditional ones. The only nuance that a chef should consider: do not immediately pour sugar into the bowl, as its crystals can damage the surface of the container. For the formation of juice, cover the fruit in another bowl.
Storage rules
With proper storage, strawberry jam will not go bad for a long time. It has no seeds that secrete toxic hydrocyanic acid, so it can be stored for several years, unlike apricot, peach or cherry.
Important! Corked jars must be turned upside down and, wrapped in a warm blanket, allowed to cool for about 6-8 hours.
An ideal place for this is a refrigerator or cellar. In the worst case, a closet is suitable, where the temperature does not exceed + 20 ° C. It is important that the product is in a dark place, away from direct sunlight.Making strawberry jam is easy. We hope you will definitely try one of the proposed recipes. Just do not overdo it with delicacy and remember the sense of proportion. After all, an excess of sugar is harmful in all its manifestations.
