The fact that the season for the production of jams and jams has already begun is indicated by the increased sales of sugar and preserves and freezing products. “In recent weeks, we have been selling about 70 tons of sugar every day. – Ernesta Dapkiene, Director of Communication and Image Department of the Maxima Shopping Network, says in a press release. “Sales of jars, freezer containers and bags are gaining momentum, so the fresh summer harvest is already being prepared for winter.”
Food expert Brigitta Baratinskyt notes that the usual cooking of jam is a more tiring process, but pureed jam can be prepared quickly – all you need to do is wash the fruit, dry it, mash it (if necessary, strain it through a sieve), put it. Place them in jars and keep them in the freezer.
“It is important not to miss the fresh berry harvest, which is currently abundant not only in gardens and forests, but also in our own. On store shelves. You can make pure strawberry, blueberry or blueberry, raspberry, blackberry and other jams without boiling, but by freezing them. This way, you will be able to enjoy vitamin-rich jams Autumn and winter. Mashed fruits can be frozen without any additives, but sugar or honey, pectin, lemon The juice and various spices give it a more bright taste and a better jelly-like consistency. You can experiment with the consistency by mashing the fruits more or less, for example, you can mash part of the fruit completely and cut the part so that you can feel the pieces in the jam,” advises B. Baratynskait, Director. Food Production Department of the shopping chain.
According to B. Baratinskaitė, it is worth knowing several useful principles when preparing kneaded jams for freezing. After grinding Add fruits and sugar, lemon juice or other spices, you should let the puree stand at room temperature so that the sugar dissolves and the spices develop properly. “It is better to keep the strain in a cool and dark place at least overnight. If you add pectin, mix the puree well so that there are no lumps,” food expert B. Baratinskaitė shares her advice.
Refrigeration containers should not be filled to the top – leave room for the liquid to expand as it freezes. Thawd Jam is best eaten within a week, so when choosing freezer containers, estimate how much frozen jam you can consume in a week.
Berry purees can be used in many places – for use in yogurt, porridges, pancakes, salad dressings, lemonades, ice cream, etc. Food expert B. Baratinskaitė advises to try quickly prepared mashed berry jams with a bright taste using various spices. , hot pepper too.
Mashed Strawberry Jam
You will need: 3 cups chopped strawberries, 1.5 cups granulated sugar, 2 tablespoons freshly squeezed lemon juice, 3 tablespoons pectin powder.
Preparation: Place strawberries in a large bowl and mash to desired consistency with a potato masher. Add sugar, Lemon juice and mix. Let stand for 30 minutes to dissolve the sugar. Sprinkle the pectin on top and stir until the mixture begins to thicken (several minutes). Divide the mixture into 6 jars, leaving space at the top. Seal the jars and leave them in a cool, dark place for about 12 hours to achieve the right jam consistency. Then it can be transferred to the freezer.
Uncooked Blueberry Jam
You will need: 200 grams of fresh blueberries, 100 grams of jam sugar with pectin, a pinch of vanilla.
Preparation: Wash and dry the berries, mash with a potato masher or fork and mix with sugar and vanilla. Mix for about a minute.
Wash and dry the blueberries. Mix the jam with sugar and vanilla in a bowl and mix with a blender for 45 seconds. Allow the sugar to dissolve and the jam is ready for freezing.
Festive raspberry or blueberry puree
You will need: 0.5 kg of fruits, 2 tablespoons of powdered sugar, agave nectar or honey (optional), 0.5 teaspoon of cinnamon, 0.5 teaspoon of nutmeg, 0.5 teaspoon of ground ginger, a pinch of cloves and grated peel of 1 orange.
Preparation: Put the berries with all the juice, if any, in a food processor or blender and puree. Press the puree through a sieve to remove the seeds (if using raspberries). Add sweetener, but it’s not necessary. Add the spices, mix well, let it sit for the flavors to meld.
Spiced berry puree with pepper
You will need: 0.5 kg fruit (raspberries or blueberries), 2 tablespoons powdered sugar, agave nectar or honey (optional), 1 habanero, jalapeño or serrano pepper.
We prepare it in the same way as indicated in the previous recipe.
Bait’s berry puree
You will need: 0.5 kg of fruits (raspberries or blueberries), 2 tablespoons of powdered sugar, agave nectar or honey (optional), 0.5 teaspoon of cardamom, a quarter teaspoon of ground ginger and a pinch of cloves.
Prepare as above.
Mashed berries and mint puree
You will need: 0.5 kg of fruits (raspberries or blueberries), 2 tablespoons of powdered sugar, agave nectar or honey (optional), half a cup of fresh mint leaves.
Preparation: Place the berries and mint in a food processor or blender and puree. Stir in the sweetener and let the puree stand.