Other

Strawberry jam


Strawberries are chosen well, one by one, put in a sieve, clean the stalks and soak 2-3 times in cold water to be sure clean.

When they have drained well, put them in a deep plate (to be filled with the top) and leave them to wait until the syrup is ready.

In a larger saucepan, put the sugar with water on low heat until it dissolves, then heat it more quickly to bind the syrup. The strawberry jam syrup binds less than the strawberry jam, because the strawberries leave less juice and boil faster.

When the syrup is bound, take the pan off the heat and after it stops boiling add the strawberries. Leave the pan with strawberries for 15-20 minutes, so that the fruits leave their juice and gently shake the pan, so that the syrup covers all the fruits.

After this time, put the pan with jam over high heat and when it swells, the foam that rises rises. After 5-10 minutes, remove the pan from the heat, add the lemon juice and simmer again. Gently shake the pan and gather the foam, trying the syrup according to the method of the syrup grain that must fall from the spoon on a plate, without spreading immediately. Then the jam is ready.

Remove the pan from the heat, cover with a clean, damp and squeezed towel (or a clean sheet of paper, but by no means with a metal or glass lid!) And leave to cool, if necessary. even until the next day, after which it is put in clean jars.

The jam is kept in the pantry, in an airy, clean and cool place.


Tips:

The strawberries must be strong and whole, but not very ripe. Strawberries should not be kept in bicarbonate (lime water) water like strawberries. For the jam, use larger enameled pots, because the jam swells when boiled. Do not make jam in dishes in which you prepare other dishes. It is good to have special pans for jam and other sweets. Strawberry jam syrup should be less bound than strawberry jam, because they are less juicy and boil faster. Prepare small amounts of jam if you want it to look nice (a larger amount of jam requires a longer cooking time, the fruit will crush and the color will be brown). Use only caster sugar, not powder, which promotes sugaring. Always monitor the jam (anyway, it takes a while to prepare it) because it swells and spills over the edges of the pot. Gather the formed foam well, with a clean spoon, and at the end, gently shake the pan, also for this purpose. Boil the strawberry jam over high heat, so that the fruit remains whole and the color is beautiful. If you boil the jam for too long, the fruit will porridge and it will become dark in color. To know if the jam is ready, do the test with the bean. Do not immediately spread on the plate, but after a while. If the grain stays for a long time, it means that you have tied the jam too tightly and it will sweeten. Do not pour hot jam into jars, as the fruit may crush and rise to the surface. Let it cool, until the next day, well covered and in a secluded place, where it can not be disturbed. Any foreign body can sweeten it.


Strawberry jam

A dessert adored by children and used to obtain various sweet dishes is also strawberry jam.

To get this jam, you need the following ingredients:

Method of preparation:

- a deep plate full of strawberries,
- 1 kg of sugar,
- 3 separate glasses,
- lemon juice.

Preparation:

The strawberries are chosen one by one, so that they are all whole and beautiful.

Do not wash unless absolutely necessary and in this case put on a sieve or a clean, dry napkin to drain well.

You need a deep plate full of strawberries. Put the sugar on the fire with three glasses of water.

Keep the dye on low heat until all the sugar melts.

It is then pushed over high heat and left to boil until the sugar binds, so that releasing a drop of syrup in a cup of very cold water, the drop does not dissolve immediately, but hardens, being able to be taken between fingers.

Take a few times the foam that rises to the surface. Put the strawberries. bring to a boil and remove the tincture completely from the heat, leaving it aside for a quarter of an hour, to leave all the strawberries in the syrup.

Put the dye on the fire again. Take the foam when it boils. Add the juice from a lemon.

Remove from the heat and leave until the next day when the jam is boiled again for 10 minutes.

After cooling, put in jars, which are tied with parchment paper and boil for 15 minutes in a bowl of water.

Also, the boiler must be glazed so that it does not stick standing overnight.


Organizations defending the rights of journalists: & # 8222Let the press do its job!

The hearing of the journalists in May at DIICOT following Daniel Băluță's complaint provoked the reaction of several organizations that defend the rights of journalists.

One of them, the New York-based Committee to Protect Journalists, sounded the alarm about the situation in Romania, stressing that in a politically independent judiciary, journalists, like any citizen, do not are investigated for the articles they write. & # 8222 Romanian prosecutors are questioning Newsweek and Libertatea employees about reporting corruption & # 8221, the American organization claimed.

& # 8222 The Romanian authorities must stop summoning journalists for questioning about their work, and local officials should not file criminal complaints against the media & # 8221, CPJ added.

Romanian authorities should drop investigations for articles against Libertatea and Newsweek Romania employees, and officials should refrain from trying to control the press and harass it because it is doing its job & # 8221, said Gulnoza Said, Europe coordinator and Asia of the CPJ.

Two other organizations, ActiveWatch and Reporters Without Borders, requested an internal investigation at DIICOT to verify how this case was handled. Later, the Rise Project publication revealed that the prosecutor Edi Oprea who investigated Daniel Băluță's accusations is the husband of a lawyer, Simona Mihaela Oprea, who defended Marian Goleac, a former PSD list colleague with Daniel Băluță in the local elections, in a lawsuit. from 2020 and a close one of his, as reported by the journalists claimed by the mayor in recent years.

Another reaction in this case came from the head of the non-governmental organization Clean Romania, Alina Mungiu-Pippidi, who, in an opinion article published in the newspaper Adevărul, wrote that Mayor Băluță should give up the complaint from DIICOT and apply to a civil court if you feel harmed by the articles in the press.


Foods to avoid when we have hemorrhoids:

- Peppers are strictly forbidden for people suffering from hemorrhoids and should be avoided as a method of prevention because capsicin, a substance contained in peppers, irritates the intestines and promotes the appearance of hemorrhoids

- Meat and meat preparations, especially heavy pork, should be avoided as it constipates, brings toxins into the body and causes hemorrhoids

- Tobacco, coffee and alcohol promote the development and worsening of hemorrhoids

Foods containing additives, carbonated beverages, margarine.


Strawberry, strawberry or raspberry jam

WHY SHOULD WE PUT WATER WHEN THESE FRUITS ARE IN A HIGH PERCENTAGE OF WATER anyway? I DO IT LIKE THIS: FOR EXAMPLE, RASPBERRY RASPBERRY UNDER JET OF DRAIN WATER WELL AND AT 15 KG FRUIT AND 1 KG SUGAR, LEAVE THE FRUIT WITH THE SUGAR FOR TWO DAYS IN THE REFRIGERATOR. BOIL ON SMALL FIRE I FOAM UNTIL IT HAS THE DESIRED CONSISTENCY FOR 23 HOURS AND I PUT ONE PART WITH THE WHOLE FRUITS IN THE JARS ON THE OTHER PART THE MOST IMPORTANT THING IS HOW I LEARNED FROM MOTHER TO PUT HOT SWEET SWEETS IN JARS WHILE THE JARS ARE ON A FEW KNIVES OR SOME METAL (NOT TO BREAK THE JARS NOT ON THE OTHER) AND THEN IMMEDIATELY WITH THE MOUTH. WET .THUS IS STERILIZED.

Mihaela76 (Chef de cuisine), July 25, 2008

Strawberry jam is really fragile to put in jars, but I don't think it's a big tragedy. It is very fragrant and delicious.


Strawberry jam

A dessert adored by children and used to obtain various sweet dishes is also strawberry jam.

To get this jam, you need the following ingredients:

Method of preparation:

- a deep plate full of strawberries,
- 1 kg of sugar,
- 3 separate glasses,
- lemon juice.

Preparation:

The strawberries are chosen one by one, so that they are all whole and beautiful.

Do not wash unless absolutely necessary and in this case put on a sieve or a clean, dry napkin to drain well.

You need a deep plate full of strawberries. Put the sugar on the fire with three glasses of water.

Keep the dye on low heat until all the sugar melts.

It is then pushed over high heat and left to boil until the sugar binds, so that releasing a drop of syrup in a cup of very cold water, the drop does not dissolve immediately, but hardens, being able to be taken between fingers.

Take a few times the foam that rises to the surface. Put the strawberries. let it boil and take the tincture completely off the heat, leaving it aside for a quarter of an hour, to leave all the strawberries in the syrup.

Put the dye on the fire again. Take the foam when it boils. Add the juice from a lemon.

Remove from the heat and leave until the next day when the jam is boiled again for 10 minutes.

After cooling, put in jars, which are tied with parchment paper and boil for 15 minutes in a bowl of water.

Also, the boiler must be glazed so that it does not stick standing overnight.


100 YEAR OLD RECIPES: Strawberry or Strawberry Chocolate and Gelatin

In this section, we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.

This week, we present the recipes "Chocolate" and "Strawberry or Strawberry Gelatin", which were published in the volume "Sweets" (1936), written by Maria General Dobrescu.

Biscuit shell: proportions for 8-10 people: 125 gr. powdered sugar, 100 gr. flour, 60 gr. butter, 6 eggs and a vanilla stick. Put the sugar in a cauldron with the yolks and the egg whites, work with a wooden spoon the sugar with the yolks for 6-7 minutes, then beat the egg whites, pour the sifted flour in the cauldron and also put half of the egg whites. mix very lightly, add the rest of the egg whites continuously, stirring again, melt the butter without heating it and pour it into the composition. Once the crust is made, grease a form with butter, sprinkle with flour, put the crust that should fill the shape half an inch from the edge, bake on the right heat for 40 minutes, ensure the baking by covering the center of the cake with we undulate it and we remove the clean undulation.

Mousseline cream: 75 gr pieces sugar, 150 gr. chocolate, 200 gr. butter and 3 egg yolks. Put the sugar with half a cup of water in a pan and let it boil & icircn fillet ie bound. Throw a little of this hot syrup over the yolks in a saucepan, dissolving with the whisk and beating, until everything cools down. Melt the chocolate in a cup of water and make an oily crust, adding 50 gr. butter. During this time, mix the rest of the butter with the beaten syrup with the yolks and when the chocolate is cooled, add the cream. Once the baked and cooled biscuit is divided into 3 tops on which a thick layer of cream with butter and chocolate is spread on each one. Then garnish with the same cream the surface and the walls of the well-suited cake and then garnish with the spirit. The walls are sprinkled with chopped and fried almonds. You can make torsades or squares of well-bound white sugar.

Strawberry or strawberry gelatin

Proportions: 150 gr. sugar, 1 glass of water, 1 kgr. strawberries or strawberries. Boil the sugar with water for 5 minutes, then pour this hot syrup over the strawberries, cover and let it infuse for a few hours. Add a little lemon juice. Then pass everything through a sieve, let it rinse and mix with the gelatin that has been melted & icircn 3 tablespoons of cold water. Before gelatin is used, it must be washed with cold water. Pour this syrup into a half-baked form, add a sprig of strawberries or strawberries, let it set and pour in the rest. When it is caught, it is taken out of the form and served around with raw strawberries.


& quotA baby candy & quot. Who is the fourth semifinalist of the contest

On the fourth day of the competition, she brought two other talented children face to face: Karina and Mark. The two came to the show La Măruță with their best recipes. Karina chose to make pancakes, and Mark made a muffin recipe.

The winner was Karina, the jurors considering that her plate tasted more and looked very good. Karina will reach the semifinals and will fight for the grand prize which consists of an electric scooter and a smoothie maker.

See more in the video above

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Tips for a successful jam

Each housewife over the years has made jams, jams, marmalade from different fruits per season.

However, we will give some secrets and tips for young housewives, who are starting a beautiful family life.

TIPS AND SECRETS FOR A SWEET SUCCESS:

    • The jam of small fruits is boiled over a high heat, and that of fleshy fruits over a low heat and maintaining the same temperature during cooking.
      • We know when a jam syrup is bound, when it boils hard, stifled or when the cooled drops on a cold plate taken out of the freezer, drain slowly, or the drops poured into cold water harden (then the jam is ready).
        • The jam will be poured hot in jars preheated in the oven, sealed with lids, turned upside down and put in a warm bed (ie wrapped tightly in a thick blanket).
          • The red fruit jam (strawberries, strawberries, raspberries) is much tastier if, after boiling it, you put some fresh fruit in it.
            • To keep their color alive, the fruit will stop with lemon juice (or lemon salt) before boiling.
              • Do not use the same wooden spoon with which we mix the jam and when preparing food.
                • For sugary jams, the consistency can be restored if we boil the jars in a bowl with water or on a steam bath.
                  • You make the most economical jams from ripe and sweet fruits. Fruits for jams should be ripe, but not soft (soft ones can be used to prepare jams, skins, jams, juices)
                    • If you save on sugar, you have to boil the jam more and lose its flavor
                      • Do not use dishes with damaged enamel when cooking the jam, because the color of the jam changes
                        • Put water and sugar together in the pan and only after the sugar has melted boil the syrup
                          • The formed foam will be taken when the jam has set (it will not be taken during boiling, because everything that is good from the fruit is thrown into the foam)
                            • The jars in which we pour the jam must not have any traces of fat, because this leads to the sweetening of the jam.

                            You can read about sterilizing the jars to last until winter


                            Dandelion jam!

                            Dandelion is a sunny flower that people have been using since ancient times. Dandelion leaves are added to salads, the roots are dried, ground and infused to obtain teas, and a very useful jam is prepared from its flowers.

                            The sweetness of dandelion flowers is special: very fragrant, golden and sweet as honey. You can consume a teaspoon of this delicacy every day, to recharge with energy and good mood!

                            HOW TO PREPARE THE USEFUL SWEET FROM DANDELION FLOWERS?

                            You need:

                            -350-400 young dandelion flowers, without leaves and stems

                            -a teaspoon of lemon salt

                            Method of preparation:

                            1. To prepare the sunny sweetness, prepare 350-400 young dandelion flowers, without leaves and stems. It is best to pick them right at the beginning of the flowering period, outside the city and at a great distance from roads and highways.

                            2. Cover them with cold water and let them soften for 7-10 hours, to remove the bitterness from them.

                            3. Rinse the flowers again the next day. Then squeeze them, transfer them to a saucepan and cover with 500 ml of boiling water. After the water boils again, boil the dandelions for 15-20 minutes.

                            4. Add 1 kg of caster sugar, a teaspoon of lemon salt and a large lemon, finely chopped and peeled. Boil the jam for another 7-10 minutes on low heat.

                            5. When the jam turns golden as honey, take it off the heat. Once it has cooled, pass it through a gauze-lined strainer. Then simmer for another 2 minutes on low heat.

                            6. Pour the cooled jam into sterilized jars. Store it in the refrigerator.

                            The caloric value of this delicacy is 192 kcal / 100 g.

                            Now you know what you can prepare from precious dandelions! Interesting fact: in China this sunny flower is so prized that it is grown on large plantations. Try using it too!


                            Dandelion jam!

                            Dandelion is a sunny flower that people have been using since ancient times. Dandelion leaves are added to salads, the roots are dried, ground and infused to obtain teas, and a very useful jam is prepared from its flowers.

                            The sweetness of dandelion flowers is special: very fragrant, golden and sweet as honey. You can consume a teaspoon of this delicacy every day, to recharge with energy and good mood!

                            HOW TO PREPARE THE USEFUL SWEET FROM DANDELION FLOWERS?

                            You need:

                            -350-400 young dandelion flowers, without leaves and stems

                            -a teaspoon of lemon salt

                            Method of preparation:

                            1. To prepare the sunny sweetness, prepare 350-400 young dandelion flowers, without leaves and stems. It is best to pick them right at the beginning of the flowering period, outside the city and at a great distance from roads and highways.

                            2. Cover them with cold water and let them soften for 7-10 hours, to remove the bitterness from them.

                            3. Rinse the flowers again the next day. Then squeeze them, transfer them to a saucepan and cover with 500 ml of boiling water. After the water boils again, boil the dandelions for 15-20 minutes.

                            4. Add 1 kg of caster sugar, a teaspoon of lemon salt and a large lemon, finely chopped and peeled. Boil the jam for another 7-10 minutes on low heat.

                            5. When the jam turns golden as honey, take it off the heat. Once it has cooled, pass it through a gauze-lined strainer. Then simmer for another 2 minutes on low heat.

                            6. Pour the cooled jam into sterilized jars. Store it in the refrigerator.

                            The caloric value of this delicacy is 192 kcal / 100 g.

                            Now you know what you can prepare from precious dandelions! Interesting fact: in China this sunny flower is so prized that it is grown on large plantations. Try using it too!


                            Video: How to make strawberry jam - Mary Berry Cooks: Episode 1 Preview - BBC Two (January 2022).