Strawberry Jam recipe | Moraba Tootfarangi, Delicious Iranian fresh homemade jam in 8 steps

Then put the strawberries in a suitable pot with a volume of 5 liters and add water. The water should cover the surface of the strawberries.

Then, foam the water with 15-20 drops of dishwashing liquid. Wait 5 minutes, then rinse the strawberries.

In the next step, pour another 5 liters of water (every 4 French glasses with handles is equal to one liter of water) on the strawberries, add two tablespoons of vegetable disinfectant solution, and wait another 5 minutes.

Then rinse the strawberries. When the strawberry gets dry, store it in a covered container in the refrigerator.

To make strawberry jam, you must first wash the strawberries well with cold water and allow the excess water to drain inside the colander, or you can place them on a towel to dry completely.

⭐️ If you want to have a strawberry jam with good-shaped strawberries, do not chop the strawberries and keep them as they are.

If you like chopped strawberry jam, chop them to the desired size or cut them in half. It is better to use small strawberries for the jam that you want the fruit in its whole shape and large strawberries for the jam that you want to cut in half.

In the same way, do this 2 to 3 times until the strawberries and sugar are finished.

At the end, add half a glass of water to the strawberries and put the lid on it to stay in the refrigerator for about 12 hours. After 12 hours, the sugars have melted and dissolved in the strawberries.

After the nectar boils, a pink foam will form on the jam, and It is better to remove these foams.

This will greatly help the clarity and color of your jam.

After boiling, moderate the gas heat and let the jam cook for about half an hour until it becomes thick.

If you plan to prepare syrup, before fully cooking the strawberries, remove part of the juice, add about half a kilogram of sugar, and boil.

Second method:

Wash the strawberries well.

Remove the tails of the leaves.

Put the sugar in a glass of water and put the pot on the stove until it boils and the syrup becomes thick.

• The cooking time of the Strawberry Jam depends on its quantity.

• Always stir jam and marmalade with a wooden spoon.

• The longer the jam is cooked, the darker its color will be.

• To cook strawberry jam, use an enamel pot of the right size.

• Never put a wet spoon into the cooked jam because it will mold.

• The method of preparing greenhouse strawberry jam is the same.

• Instead of lemon juice, you can use two tablespoons of citric acid.

• Add lemon juice at the end of the jam cooking so that the jam does not turn dark.

• If you add lemon juice to the cooking jam, it will reduce the chance of sugaring and granulated.

• You can also use strawberry jam to prepare a creamy and simple strawberry cake.

• If the strawberries are juicy, it may take more than 30 minutes for the syrup to thicken.

• After the strawberry jam is cooked, you should wait until it cools completely and then pour it into the jar.

• If you want your strawberry jam to not mold, be sure to let the strawberries dry completely after washing.

• The most important point in cooking jam is the consistency of the syrup, which you should pay attention to.

• If the sugar is low and the jam syrup is not thick, and the strawberries are not cooked enough, the jam will mold.

• In order to have a more of a pretty color strawberry jam, it is better to use a copper, spirit, or enamel pot to make the jam.

• The amount of sugar in strawberry jam is such that 800 grams of sugar are needed for each kilo of strawberries.

• Do not close the lid of the strawberry jam pot from the beginning to the end of cooking so that the color of the jam does not change.

• Be sure to remove the foam that forms on the jam during heating so that the jam does not turn sugary and remains more colorful.

• Don’t cook the strawberry jam for more than 30 minutes because it will turn cloudy and dark, and the strawberries will be crushed.

• It is better to use small strawberries to prepare this jam; if you do not have small strawberries, you should divide large strawberries in half.

• The algorithm of strawberry jam is that if you cook strawberry jam with a low flame, its color will be dark, and the strawberries will be crushed and smashed in it.

• Use hard, small, and unblemished strawberries to prepare the jam so that the berries do not get crushed and lose their appearance when cooking the jam.

• Chop large strawberries to make jam. At the same time, the cooking of the jam will be shorter, and the color of the jam will not darken due to boiling.

• Do not leave the lid of the pot while the strawberry jam is being made, because the jam will become discolored and cloudy, and it will go over the gas.

• If the jam has sugar, you can easily remove this sugar. Add a little boiling water and a tablespoon of fresh lemon juice to the jam and let it boil on a low flame.

• Cinnamon, cardamom, vanilla, saffron, and star anise will increase the aroma of the jam. However, the strawberry flavor alone makes the aroma of the jam unique.

• It is better to consider the same amount of sugar for sweet strawberries. But if the taste of strawberries is sweet and sour, increase the amount of sugar by one and a half times.

• In order for your jam to be low in sugar, you can use chia seeds instead of sugar at the end of the cooking time so that your jam becomes jelly and has a concentration.

• In order to make sure that the consistency of the jam is sufficient, you should see if it becomes stretchy after cooling. To do this, pour a few drops of jam into a container and try it.

• One of the problems of all kinds of homemade jam is jam sugaring and granulated. If you have cooked the jam with a high gas flame, it will be sugary because the water has evaporated quickly. If your jam becomes sugary, add a little boiling water to it and cook the jam again on a low flame.

• In order for the strawberry jam not to become sugary, you must allow the sugar nectar to reach the right concentration (like honey) and so-called consistency so that the water in the jam nectar does not cause the jam to mold.

• If the jam gets moldy, pour some sugar on the jam and boil it again until the Strawberry jam mold disappears. Sometimes the cause of Strawberry jam mold is the low sugar content.

• Hematogenous.

• Helps digestion.

• Strengthens the liver.

• Increases heart health.

• Strengthens weak people.

• Prevents atherosclerosis and cancer.

• It is useful for gums and relieving fatigue.

• Vitamin “A” in strawberries helps to grow nails and strengthen eyes.

• Infusion of strawberry leaves is useful in increasing urine and breast milk.

• Due to its antioxidants, it prevents the division and progression of cancer cells.

• It causes elimination of toxins and constipation and helps the production and growth of tissues.

• Daily intake of one unit of strawberries causes a significant increase in the amount of folate in the blood and also reduces high blood pressure.

• Of course, children under one year should not be given strawberries. Some people who have skin problems get worse by eating strawberries.

• Warning: due to the contact of this fruit with soil and fertilizer, the possibility of its contamination is high; Therefore, care should be taken in washing it.

• Because of its phosphorus, it is a suitable fruit for people who have mental exercises (phosphorus is one of the minerals that is important for the brain).

• One unit of strawberries (equivalent to 8 pieces) has 50 calories.

• Like other berries such as blackberry, white berry, raspberry, etc., it cleanses the intestines and bladder.

• It is very effective for treating constipation, rheumatism, gout, bladder stones and tuberculosis (infusion of strawberry leaves or its fruit can treat gout and bladder stones).

• Consumption of this fruit, in addition to the presence of vitamins, minerals and water, each of which exerts its own effects on the body, also has laxative, strengthening and cooling properties and increases urination.

• This fruit causes allergies in sensitive people, like many allergenic foods, and symptoms such as: eczema, headache, red skin rashes, tears, runny nose, dizziness and even digestive disorders (such as vomiting) in a person. Creates. These people should avoid eating strawberries.

Thank you for joining us to create a delicious strawberry jam recipe together.

 If you have any more questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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