Strawberry jam recipe

Name: Strawberry jam recipe - Janina E.
Ingredients: Strawberry jam recipe 2.5 kg strawberries 1.25 kg sugar 2 lemons

Jam - Strawberry jam recipe by Janina E. - Recipia

Strawberry Jam in a Multicooker I wanted to use the multicooker for strawberry jam, especially so I wouldn't have to stand by the pot all the time. The device did most of the work, but foam formed here too, so it had to be removed after the first 30 minutes. Other than that, the preparation is simple: layer the strawberries with sugar, let them chill a bit, then cook them together with lemon in the JAM program. Quick Info Total time: minimum 2 hours and 5 minutes, excluding the time needed for the jars to cool completely Preparation time: at least 30 minutes for chilling, plus preparing the fruits and lemons Cooking time: 1 hour and 30 minutes in the JAM program Servings: the number of jars is not specified and depends on how much syrup evaporates Difficulty: easy Recipe type: strawberry jam made in a multicooker Ingredients 2.5 kg strawberries 1.25 kg sugar 2 lemons Preparation method 1. Preparing the strawberries Remove the stems from the strawberries, then wash the fruits well. Let them drain until no water remains on them. It is important that they are well drained before going into the pot, as the strawberries will release syrup during cooking. 2. Layering in the pot Put a layer of strawberries in the multicooker pot, then a layer of sugar. Continue in the same order, alternating fruits and sugar, until all ingredients are used. Place the pot in the fridge for at least 30 minutes. During this time, the sugar starts to draw the juice from the strawberries, and the fruits prepare for boiling. 3. Preparing the lemons Wash the lemons well. Grate the peel from one of them, being careful to use only the yellow part. Cut half a lemon into slices. Squeeze the juice from the other half and the whole lemon directly over the strawberries in the pot. Add the grated peel as well. 4. Setting the multicooker Place the pot in the appliance and close the lid. From the MENU menu, select the JAM program. Using the COOKING TIME button, set the duration to 1 hour and 30 minutes, then press the START button. 5. Removing the foam After about 30 minutes, open the lid and remove the foam that has formed on the surface. Even though the jam is made in a multicooker, foam can still appear and needs to be removed to keep the syrup as clear as possible. 6. Checking the consistency During boiling, check the consistency from time to time. Take a little syrup on a spoon and let it cool. If the syrup thickens and does not flow easily, the jam is ready. The cooking time may vary depending on the amount of syrup left by the strawberries. For this reason, consistency should be monitored, not just the time set on the device. 7. Preparing the jars About 5 minutes before the program ends, sterilize the jars. When the cooking time is up, disconnect the multicooker from the power source. Remove the pot from the appliance and fill the jars with the hot jam. 8. Sealing the jars Place a slice of lemon on top of each jar, using the slices prepared at the beginning. Put on the lids and place the jars in the preheated oven for 5 minutes. After this time, leave the jars in the oven until they cool completely. If too much syrup forms Strawberries can release different amounts of liquid, and sometimes more syrup is formed than needed. In this case, the syrup can be strained and boiled separately before adding the strawberries back in. Boil the strained syrup for about 30 minutes, then continue the preparation with the fruits. This step helps achieve a thicker jam without overcooking the strawberries. Why I make the recipe often I like this version because the multicooker keeps the process simpler, and I don't have to stir the jam constantly on the stove. The foam and consistency still need to be checked, but for the most part, the appliance works on its own. The lemon helps balance the sweet taste and adds a subtle citrus flavor. The slices placed in the jar remain as a flavor element, but they should be removed when opening the jar if you do not want to keep them in the jam. Tips Strawberries should be left to drain before being placed in the pot. Any remaining water on the fruits adds to the liquid and can prolong the time needed to thicken the jam. Do not rely solely on the time of 1 hour and 30 minutes. Check the cooled syrup on a spoon, as the liquid amount varies from batch to batch. The foam is removed after about 30 minutes, when it is already visible on the surface. If more appears later, it can be removed during checks. The jars should be filled while the jam is hot. After filling, the lids should be put on immediately, and the jars should be placed in the oven for the indicated 5 minutes. Substitutions No substitutions are indicated for strawberries, sugar, or lemons for this recipe. The amounts of sugar and fruits form the basis of the jam, and lemon is used both as juice and peel, as well as in slices. Variations A separate variation for flavor is not needed, as the recipe already uses lemon peel and juice. The lemon slices are placed on top of the jam in the jars at the end. Serving Ideas Strawberry jam can be used after cooling for breakfast or for filling desserts. It can be served simply, spread on bread, but the recipe does not specify a particular way of serving. Frequently Asked Questions Why does foam form even in a multicooker? Foam appears during the boiling of the fruits and does not disappear just because the preparation takes place in an automatic device. After about 30 minutes, open the lid and remove it. How can I tell if the jam is ready? Take a little syrup on a spoon and let it cool. If it thickens and is no longer very fluid, the jam is ready. This check is important as the time may vary depending on the amount of syrup left by the strawberries. What do I do if the jam has too much syrup? Strain the syrup and boil it separately for about 30 minutes before adding the strawberries back in. This way, the liquid can be reduced without overcooking the fruits unnecessarily. When do I put the lemon slices? The slices are prepared before boiling, but they are placed on top of the jam when the jars are already filled. How long do the jars stay in the oven? The jars are placed in the preheated oven for 5 minutes, then left in the oven until completely cool. Nutritional Values The values are approximate and depend on the final amount of jam obtained, respectively on how much syrup evaporates during boiling. For 100 g of jam, the following can be considered approximately: 190-260 kcal 48-65 g carbohydrates 48-65 g sugars 0.3-0.7 g proteins 0.1-0.3 g fats The jam mainly contains carbohydrates from the added sugar and the natural sugars of the strawberries. An exact value per serving cannot be established without knowing the final amount obtained and the number of jars. Storage and Reheating After filling and sealing with lids, the jars are kept in the oven until completely cool. The recipe does not specify a precise storage period or additional conditions after cooling, so it is important that the jars are well sealed and checked before consumption. The jam does not require reheating before serving. If stored in the fridge and becomes firmer, it can be left at room temperature for a bit before use.

Strawberry jam recipe

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