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by grandma, so much jam and sweetness that I saw these days ... and I was salivating in vain so I put in practice retats from Grandma. Thanks Grandma, she's super good
- 4 kg strawberries
- 2 kg of sugar
- 3 large lemons
Preparation time: over 120 minutes
RECIPE PREPARATION Strawberry jam in the Romanian bowl:
Peel a squash, grate it and squeeze the juice.
I put the pot in the oven and from time to time I mixed it in it, I think I left it in the oven for about 3 hours at the right heat.
At the end I put the juice from 3 very large lemons and a fantastic good jam came out.
I prepared the jars of 400 and I put the jam, I got 10 jars of these quantities
Wash the jars well then put them in the oven to set very well then take them out and put the jam so hot in them. Put the lid on and put it between the beds (that's how I put it) and take them out after 2-3 days when they have cooled well
Check with some basil
Ingredient: 125 g butter, 220 g f & # 259in & # 259 white & # 259, 130 g sugar & # 259r powder & # 259, 1 g & # 259lbenu & # 537, 400 ml milk, half a vanilla stick, f & # 259r & # 259 seeds & # 259 539e, 4 ou & # 259, 20 g f & # 259in & # 259 of corn, 50 ml sm & acircnt & acircn & # 259 liquid & # 259, 400 g c & # 259p & # 537uni, 5 tablespoons & # 539e jam of c & # 259p & # 537uni, with some basil leaves
Preparation: Mix the butter with 200 g of flour and make a homogeneous mixture, after which you add 60 g of egg white and 60 g of sugar. The mixture is made into a dough. Pack it in cling film and leave it in the fridge for at least an hour. Then, spread the dough on a pre-pressed, pre-baked countertop, with a little flour, and once spread, place it on a cake tray. & Icircnc & # 259lze & # 537te the oven at 180C / 160C & # 537and let the dough bake for about 25 min. Meanwhile, mix the milk with the powdered sugar and rub the vanilla bean and bring the pot to a boil, until it boils. Beat the eggs with the rest of the flour, then pour the milk, gradually, stirring as you continue to mix. Bring the mixture back to the heat and mix slowly, until it turns into a pudding. Strain it through a large sieve and let it cool. Then, with a whisk, whisk together the liquid and add it to the pudding composition.
When the composition has cooled, pour it over the dough in the shape of a cake, cut the pieces into two pieces and place them over the composition as a decoration. Boil the jam with a few tablespoons of water, mix the mixture and turn it into a glaze and pour it over the cake. Sprinkle the basil leaves over the cake and leave it in the fridge for a few hours.
Sherbet is nothing but a mixture of fruit juice, sugar and a little water or lemon juice. Fruit juice is obtained by squeezing them, if they are soft, such as strawberries, or by boiling them, as in the case of apricots, for example. The juice must be strained through gauze, being very important not to leave pips or fruit residues.
Probably when you were a child you weren't very interested in how this delicacy is prepared, but you are terribly amused by the way it is consumed: it is served with a glass of cold water, and the teaspoon of sherbet is put in it. Then, all that remains is to enjoy the dessert. Housewives know, however, that sherbet can also be used as icing if mixed with butter, so it proves to be very useful in the kitchen.
It is very important to remember that the fruits from which you make sherbet must be ripe and strongly flavored, because if they are sour, your dessert will not come out. Don't forget that you can also use strongly scented flower petals (for example, rose).
- 1 1/2 glass of strawberry juice
- the juice of half a lemon.
Method of preparation:
1. Mix the sugar with the strawberry juice and boil everything on low heat for 10-15 minutes. When the sugar has completely dissolved, the fire must be quickened. While the sherbet is being made, the vessel must be covered.
2. When the mixture boils, take the foam from above and be careful to wipe the edge of the bowl with something, so that no hardened sugar remains on them.
3. Add the lemon and let it boil for about 20 minutes, after which you can test if it has reached the right consistency. In a bowl of cold water, pour 2-3 drops of sherbet. If it spreads on contact with water, it must be left, and if it remains in its original form, it means that it is ready. This is probably the most difficult part of preparing the sherbet, because you risk not being tied or, on the contrary, being too strong.
4. When the sherbet is ready, turn off the heat and cover the bowl with a damp towel. It must be left to cool, but not completely, but only until it becomes warm and you can withstand the touch. At this point, the sherbet should be mixed in one direction, until it changes color and becomes matte.
5. Put the strawberry sherbet in the jars and store them cold or in the pantry.
Strawberry sherbet it is a traditional dessert that you can't get enough of and that evokes the most beautiful moments of your childhood, so it's worth adding this delicacy to the provisions in the pantry.
- 470 g of ripe strawberries, without stalks and leaves
- ¾ cup of water
- 1 packet (50 g) of fruit pectin for sugar-free recipes
- ½ cup of granulated sucralose (splendor)
Wash the jars (and lids) in which you will put the jam, with hot water and dishwashing detergent. Rinse at the end with plenty of warm water. Allow them to dry completely.
Fill a saucepan halfway with water and put it on the fire. Sterilize jars and lids by boiling them in water.
- remove the stems and leaves of the fruit. Wash them and cut them into halves or smaller pieces if they are very large. Using a puree, mash the strawberries until they become a paste. A faster option is to use a food processor or a manual blender.
- Weigh the strawberries to be exactly 470 grams. Put them in a pot and add water. Gradually incorporate the pectin, stirring to homogenize.
- Place the pot on the stove over medium heat. Bring the mixture to a boil for 1 minute, stirring constantly. Take the pot off the heat and add the sucralose. Stir until completely dissolved.
- With a spatula, collect the foam that forms on top. Let the composition stand for 5 minutes to reduce the separation of the fruit from the liquid.
- With a polish, pour the jam into the prepared jars. Leave a small empty space above. Wipe the edges and tighten the caps tightly.
- Place the jars on the shelf in a saucepan with water. The water level should cover the jars by 2.5-5 cm. Cover the pot and put it on the fire. Let it simmer for 10 minutes.
- Then remove the jars and turn them upside down on a towel. Cover and allow to cool to room temperature.
After they have cooled completely, check that they are tightly closed by pressing the center of the lids with your finger. If it moves, it means it is not screwed well and you need to keep that jar in the refrigerator to make sure that the jam will not ferment.
Keep the sugar-free strawberry jam in a dark, cool place in the house (pantry). Lasts up to 1 year. Unopened jars should be placed in the refrigerator and the jam consumed within 2 weeks.
From the given ingredients it results approx 3 jars of 230 grams of sugar-free strawberry jam.
1 tablespoon of this jam has 10 calories, 1 g of fiber and 3 g of carbohydrates.
Sucralose, also known as Splenda, is a sweetener obtained synthetically. Contains sucralose and matodextrin.
Its marketing dates back to 1998 and today it is widely used in sugar-free products. It is 600 times sweeter than sugar and low in calories.
Splenda (sucralose) & # 8211 attention to contraindications
right Medlife, sucralose has side effects in patients with Crohn's disease. A study conducted at Case Western Reserve University - Faculty of Medicine, showed that this sweetener worsens the symptoms of intestinal inflammation in those suffering from Crohn's disease. No adverse effects have been reported in healthy individuals.
STRAWBERRY JAM. How to prepare STRAWBERRY GEM according to a simple RECIPE
STRAWBERRY JAM - We present a RECIPE STRAWBERRY JAM, taken from Petit Chef:
STRAWBERRY JAM - Necessary ingredients: 1 kilogram of strawberries, 1 kilogram of sugar, the juice of half a lemon.
STRAWBERRY JAM . How is it prepared:
You must first wash the strawberries. Then, break the stalks and cut the fruit into smaller pieces, place them in a bowl and pour the sugar over them. The vessel in which the fruits were placed for STRAWBERRY JAM leave in the fridge overnight.
The next day, boil the strawberries with the juice they left. Bring to the boil over low heat and occasionally collect the foam that forms above the pot.
You need three small jars that you need to wash well, rinse them in more water and immerse them for a few seconds in a pot of boiling water to sterilize them. Do the same with the lids. Carefully remove them from the water and leave them face down on a clean towel, drain well and dry.
After the STRAWBERRY JAM has boiled and reduced by half, add the lemon juice and then turn off the heat. To check that the STRAWBERRY JAM has boiled enough, take a little spoonful STRAWBERRY JAM from the pot in which they boiled the fruit and put on the plate. If it coagulates, it means it has boiled enough and is ready.
Then put the hot STRAWBERRY JAM in the jars that you will place on a stainless steel tray to avoid breaking. Immediately put the lids on and leave the jars covered with a thicker towel until they cool.
Wash the strawberries well, break their tails, cut them into smaller pieces, place them in a bowl and pour the sugar over them. Put the dish in the fridge overnight.
The next day we boil the strawberries with the juice they left. Let it simmer and collect the foam from time to time. We will need 3 small jars that we wash well with dishwashing detergent, rinse them in more water and immerse them for a few seconds in a pot of boiling water to sterilize them. Do the same with the lids. Carefully remove them from the water and leave them face down on a clean towel, drain well and dry. After the jam has boiled and reduced by half, add the lemon juice and turn off the heat.
We put a little jam on a plate and if it thickens it means that it has boiled enough and is ready. We put the hot jam in the jars that we will place on a stainless steel tray, in order to avoid breaking. Immediately put the lids on and leave the jars covered with a thicker towel until they cool. Thus the jars will form a vacuum under the lid, and when they are opened they will make that clicking sound. Thus prepared strawberry jam can be kept in the pantry for two years!
A little tip: If you go on an unplanned visit to some friends and you have nothing to take. cut a piece of fabric, place it over the lid of a jar of jam and tie it nicely with a bow. It will be a perfect gift! :)
Strawberry jam can be used in various cakes or tarts, as well as strawberry jam.
250 g strawberries,
70 g sugar,
5 g gelatin powder,
1-2 tablespoons water,
1 tablespoon lemon juice,
200 ml hot water,
Strawberries are cleaned and cut into 2 or 4, depending on their size.
In a bowl, mix the strawberries and sugar and leave for a while together.
Melt the gelatin with a tablespoon of water.
When the strawberries have started to leave their juice, add the lemon juice and put it on the fire, add hot water.
The gelatin is kept in the microwave for 20 seconds and put in the strawberry bowl, when the mixture has started to boil.
Remove from the heat and cool (put in another bowl with cold water). When it has cooled, put it in molds and put it in the fridge overnight.
Or put it in jars and sterilize it to keep it for a long time.
With strawberry jelly you can easily make a cake with cheese without baking. And it will be spectacular.
1. Wash the strawberries, clean the leaves and leave them to dry for a while, then sprinkle with lemon juice and leave for about 1 hour.
2. Make the syrup from the sugar and water, putting it on the fire over a medium flame and always removing the foam formed. We will know when the syrup is ready after the fact that it "binds", it becomes sticky, and if we take a teaspoon a little and put it on a plate, it hardens in a regular shape (it does not salt in splashes).
3. To the syrup thus obtained, add the strawberries and let everything boil over low heat until the strawberries are penetrated by the syrup, but they should not be left long to maintain their shape and not crush (reference time, I would say 30 minutes ) during which time, we always take the resulting foam
4. When we consider that the strawberry jam is ready, take the bowl in which it boiled down from the fire, cover it with a damp napkin and leave it to cool.
5. When it is still warm, distribute it in jars and put it in a cool, dark place.
Proceed in the same way to obtain strawberry or raspberry jam.
Strawberry jam can be used in various jam cake recipes.
Strawberry jam pies
Who can refuse a dessert? We guarantee that no one, especially when it tastes as good as these pies. You should try them.
500 g flour
1 cube of yeast
4 tablespoons sugar
200 ml of milk
1 pinch of salt
2 sachets of vanilla sugar
1 vanilla essence
3 tablespoons oil
1 sachet of powdered sugar
1 jar of strawberry jam
Method of preparation:
Sift the flour well into a larger bowl, and in a cup put the heated milk, a teaspoon of sugar and the cube of yeast. Stir until melted. Make a hole in the flour, add the salt powder and pour the milk.
Put 3 eggs, the rest of the sugar, the essence, the vanilla sugar and knead until you get a suitable hard dough. Add the tablespoons of oil and knead until the dough no longer sticks to your hands. Cover the bowl with a clean towel and leave for 30 minutes on low heat.
Spread a thick sheet of dough, then cut larger squares. Put a tablespoon of strawberry jam on each square, then join the opposite corners. Beat the remaining eggs and grease each pie with a brush.
Place them in a tray on baking paper and put them in the preheated oven for 35-40 minutes. When they are browned, take them out and sprinkle them with powdered sugar.