Strawberry basil jam

Strawberry basil jam

Category: Blanks

Kitchen: french

Ingredients
Strawberry	1 kg
sugar	500 g
lemon	1 PC
basil	15 g
jellix or pectin in pure form	1 pack or 20 g pectin

Cooking method

• I met this recipe from my beloved Maria Selyanina in her LJ
• here is the link to the original recipe
• 🔗

• I read the description and imagined a French pastry shop, their extraordinary jams and desserts.
• I finally made up my mind last year, but did so-so, with huge deviations from technology. it turned out extraordinary
• this year is closer to the original.
• so:
• Wash 1 kg of strawberries, DO NOT REMOVE the tails, dry and put in the freezer for 24 hours (the night was enough for me), in the morning I took out the strawberries and just put them in the refrigerator
• In the evening after work, I tore off all the tails, cut the strawberries into approximately equal pieces and fire
• On my pack of zhelfix it was written: 1 bag per 1 kg of berries + 0.5 kg of sugar
• This is less than Maria's, but I took a chance.
• I mixed sugar about 400 g with a berry, gently stirred up to 25 degrees, then poured in jelly mixed with the rest of the sugar, brought to a boil, poured squeezed lemon juice and finely chopped basil, boil for 3 minutes and in jars.
• There were no small and beautiful jars, I had to pour in half-liter ((((
• I sterilized the jars themselves in the microwave, but with the confiture already in the MV in the steam mode.
• The lid did not close completely, but it floated well.
• My notes in the margins: why such dances with a tambourine? so that the strawberries become the same consistency, quickly and evenly cooked in a minimum period of boiling time.
• Does juice leak out during defrosting? - Hardly ever!!!!!!! Ponytails don't give.
• Why only 24 hours or a night? - strawberries do not have time to freeze. defrosts practically without loss in the refrigerator.
• Will I still do it? - I will, if I have time before the vacation.
• Will I be making another strawberry jam? - I will, with mint, but according to the same principle.
• Why is this jam good? - bright color, fresh aroma and a sharp hint of basil.
• Is it possible to cook such confiture without freezing? - I haven't tried it, I don't know the result.
• What is exciting? - topping of this jam on something white - cream, cottage cheese, porridge, ice cream

The dish is designed for

1 l

Time for preparing:

50 minutes (ponytails, cut, prepare juice and basil, jars, sterilization, seaming) + preparation time, freeze and thaw

Cooking program:

plate

Note

here's another photo:



Yes! no need to turn the cans over)))) jelly sticks to the lids)))))))
In the last photo - the exit from a portion of 2 kg of strawberries, 1 kg of sugar and 2 bags of zhelfisk + lemon juice (squeezed half a large lemon)

Next time I want to try it with pure pectin. Just soon on vacation, I did with what was at home - zhelfix.

Lenochka thanks for the recipe!

[Jiri]

Jiri, Irina! I'm very glad that you liked the recipe. I am sure that if you have enough strength to cook, you will not be disappointed

[Elena]

Elena, An unexpected combination, intriguing
As I can see, basil used purple, Yes !?!? Where can I find him

right, plant and not toil

the store sells only green, but it has a completely different taste and aroma.

[Waist]

Waist,

the store sells only green, but it has a completely different taste and aroma.

Natasha! Maria has basil in her recipe .... generally just basil
Ironically, I did it with purple last year as well. I don't even know what to say about green. I used the one that I managed to buy on the market .....
we will wait, can anyone do with green

Eh, the main thing is not to forget about this recipe next year. We no longer have strawberries

And I didn't know such a trick as freezing ... I'll try. The strawberries are almost gone ... Thank you! We must not forget to buy basil tomorrow

[White]

White, Vika! I'll reveal a little secret. last year I cooked this jam in the fall, from sooooo frozen strawberries. and she thawed probably for 3 days, swam poor in the leaked juice, because it was frozen without tails of course. all hands did not reach.
it still worked out great. I remember I dug up the most recent basil, a small bunch of granny in the market.
the jam turned out to be excellent !!!!! daughter then whined for a year - maaam, don't forget about strawberries with basil.
so if you can buy frozen strawberries at a reasonable price, then try at least a little.



cake machine, Helen! I also hope to grab more berries and cook with mint. it, that is, mint, the infection, when needed, does not grow.
I cooked mint jam on weeded mint, and when I missed it, I barely nipped this mint.

Yes, it's all right when you need it. Doesn't grow.

[aprelinka]

aprelinka, Elena, we are already running out of strawberries, so we must hurry to buy and cook.

Girls, I cooked green basil last year. And if you look at the photo of Maria Selyanina's jam, then there is just green basil. So cook with anyone, as long as the basil itself is to your liking.

[Lenochka,]

Lenochka, an interesting method. I didn't even see this, or maybe I didn't pay attention. Everything is there: strawberries, two types of basil. But there is still the husband's strictest prohibition on spinning the jam. We are somehow not very good at it, we need to have passed it before last and eat it all up before last year. I'll take it as a bookmark. If I don’t forget and we will be alive, then next year I will cook it. Thank you)

[aprelinka]

aprelinka, Lena, can I shake it?
As for basil: most likely, green basil is still used, since it is more combined with berries. For example, I have green lemon basil growing, I think that it is very suitable)
And what, nevertheless, gives freezing?

[minimum uniform heat treatment]

And what, nevertheless, gives freezing?

Come to think of it, when freezing, the water expands and tears / tears the fibers. This property is often used to soften meat, for example.
If you continue to think in this direction, then undermines the strawberry pulp when frozen and in the process of cooking, the texture of berries needed for the jam is obtained (after all, if you cook fresh strawberries, then it remains whole and dense.
Why up to 24 hours? According to the description - up to 24 hours is enough time to obtain the desired structure of berries. From practice, long freezing freezes the liquid, which in itself already turns into the category of severe damage to the product and then the product is no longer able to retain water / juice in itself.
Something like that ... probably

Maria Selyanina herself wrote

At first I was indignant, as mercilessly as possible to freeze such a product, but then, when exactly I happened to cook this confiture, I realized for what purpose is this done.

This is how you can achieve minimum uniform heat treatment. All berries will be evenly soft before cooking, and so you can achieve perfect texture and colors.

lemon basil green

Ira, thanks! Now I know why I don't like him - I don't like lemon, how flavoring additive.

Natalia, there are so many green basilicas that you can probably choose to taste.

[Waist]

Waist, Natasha, thanks for the clarification about freezing!
And the basilicas, yes, a great many, like Tanyusha said)
Lenochka, thanks for the recipe! If there is an opportunity with strawberries, I will definitely try to make such a jam!

I did cook it. I saw strawberries at a reasonable price at the bazaar, my basil is growing. So in the winter I will unsubscribe about the impressions.
Thanks for the recipe

I did cook it.

Victoria, tell me, did it turn out like a jelly or thin? I also cooked, but I have liquid syrup.There was no jaundice, added Quittin. Maybe because of this, of course, but I will not cook the second portion, and so from 2 kg of strawberries, the output is 3 liters.

[Marinasdl]

Marinasdl, the liquid turned out. I added pectin - exactly 20 g per 1 kg of berries.

[Marinasdl]

Marinasdl, White, girls! If possible, write down step by step how you did it
I bought a quittin. Today I'll do it with him and unsubscribe. Maybe I'll shoot a short video.

I did exactly the same as in LJ from Maria Selyanina with pectin. I did not deviate from the recipe. I was confused that pectin is added to warm jam, not boiling one. But the first time I do it exactly according to the recipe, later, after trying it, I start making my own adjustments.

[confectionery flavor]

We went to see friends, and they have purple basil growing, my beloved I was presented with 3 branches
Today I cooked this confit, but not quite according to the recipe, not everything was, but I really wanted to taste
As soon as I added the basil, the aroma conquered me. In the process of mixing, I directly smelled how strawberries and basil merge into one extraordinary aroma. This is exactly confectionery flavor, nothing to do, except basil, with a cook's aroma.
Everything, I will do more

How it was with me:

The strawberries were frozen for only a few hours. I defrosted it, but there was no time to cook The next day, of course, the juice leaked out, but oh well, I wanted to know the taste of strawberries with basil
We sell ready-made sugar mixture for jams here (composition: sugar, apple pectin, citric acid, dehydrated palm oil). It is recommended to add this mixture 1: 1 to fruit or berries for cooking jelly or jams, different consistency gives different boiling time.
I made jelly.

Elena, thank you for bringing this recipe to the forum and introducing such an extraordinary taste!



By analogy with my sugar mixture, maybe other pectins can be boiled for a minute or 5 and get jelly or jam!?!?

I also made this jam today. There were few strawberries, with tails a little less than a kilogram, and then I didn't even weigh it .... I was tormented by the question: on the bag with zhelfix it is written that it must be added first, and the main sugar later. And in the recipe, the opposite. I decided to make it according to the recipe. In the jar, so far all the berries are on top, and at the bottom there is a transparent jelly, that is, the berries are not evenly distributed over the jam. I do not know why. The result is one liter of jam. When we try, I will write my impressions. Thanks for the recipe for something new.

[Waist]

Waist, Thanks for the kind words!!!!
I also had an idea to develop this topic. I bought apricots, but I don’t know yet what I can do before leaving on vacation
really looking forward to feedback on new finds
Oroma, Olya! I have it too. at the top of the berries - at the bottom of the fucking delicious jam.

I report: I made 1 bag with quittin for 1 kg of sugar + 1 kg of strawberries
DOES NOT STILL EVEN IN THE REFRIGERATOR
I did it according to the recipe on the package, tomorrow I will do the opposite - first I will dissolve the sugar, then the quittin mixed with sugar

Alas, there is no jaundice anywhere!

next: girls who make cakes! it's very cool inside the cake this jam
the taste palette is sooooo rich, the color is the same!
if someone liked it, you can still have time to prepare jam for winter cakes
I do not know what kind of cake they make in Burbo with this treasure, at least to look with an eye, I myself made a chocolate biscuit for 1,2,3 + Natasha's sour cream custard natapit
or rather, cuts of the cake with the remains of cream and jam for my husband and me for breakfast
honestly this is sooo impressive
with a white biscuit must be tried
there is a whole scope for creativity
in winter, there will be an almost natural berry inside the cake

Being somewhere in the bushes)))) I just can't keep silent)))) Today I made this confiture, though also not quite according to the recipe, the zhelfix in Rostov melted like last year's snow (that's why I put agar-agar in it. The taste is simply amazing !!! late, I saw the recipe !!!! Definitely will be a favorite! Basil took purple, simply because we love it more than green.




Thank you very much for the recipe !!!!!!!!!!!!!!!!

[light_growths]

light_growths,
Sveta! I am very glad that I liked Masha Selyanina's confiture)))))

about zhelfix: prepare the sleigh in the summer ...
about agar
You can learn more about how they cooked and what kind of jam it turned out!

It was a zhelfix))) but not enough! and by the time the recipe was discovered, it had already melted. I really wanted to try such confiture, hence the agar) I froze the strawberries according to the recipe, added about 600-650 grams of sugar, (well, I didn't weigh it), brought it to a simmer almost to a boil, added the juice of half a large lemon, chopped basil and mixed 2 packs of agar, 10 grams each, it was written that 1 pack is 0.4. l of liquid, and cooked for 4 minutes, the foam was, a little, collected), it turned out 2 jars of 0.45 and one 0.2 l, and 1 tablespoon - try)) after the juice became gelatinous, but not as tightly as expected, in next time if I cook with agar, I will put 3 packs. Conclusion: I will cook anyway), having hardly selected larger jars from my husband)))))))))))))))))))

[aprelinka]

aprelinka, Elena, thanks for the good recipe

tomorrow I'll do the opposite - first I'll dissolve the sugar, then the quittin mixed with sugar

Alas, there is no jaundice anywhere!

Yes, we don't have zhelfix either. By the way, I also cooked with quittin, as it is written on the package, I'm really looking forward to your experiment, by type: first sugar, then quittin. Still, I really want jelly for the cake in winter. And the previous batch has already been practically distributed. Still, it turned out very tasty, albeit liquid.

Now I bought zhelfix 2: 1 in our Magnet hypermarket. There were two kinds of 1: 1 and 2: 1. Caramel basil grows on the window, strawberries in the country. I will cook on Saturday.

[Bottling]

Bottling, where? Which one? If not on the edge of the Tambovskaya land, I'll dash!
Really dense jam with zhelfix! And I like that there are 500 g of sugar for 1 kg!



Bottling, I saw the light. In hyper on the Soviet ...

Yes, on Sovetskaya. And I'll also put in my 5 kopecks about basil, as I love it very much. Green jam is suitable for this. Purple is more for meat. Green is also different. He has a different smell. Caramel works very well. I plant basil all year round in cake boxes on the window.

[Bottling]

Bottling, there were photos of their boxes! We also want)
I had mint for cakes ...

I also want to write, inspired by strawberry confiture, made it with peaches, cut them into small pieces, but did not freeze, and added more agar. Bottom line: everyone also liked it, the structure turned out closer to marmalade, with peach pieces, since the peaches were different in hardness.

[light_growths]

light_growthsAnd I made apricot jam too. Without freezing, shopping mall loaded the camera with dumplings for her husband
Alas, I did not get to the jaundice (((, no agar, quittin must be disposed of
Apricots in cubes plus sugar, stood until the juice was released, boiled for five minutes, left until morning. In the morning I warmed it up, poured in quittin, divided it into two halves. In one basil, in the other three star anise stars
I liked both options. with basil the taste is fresher, with star anise - a more spicy option




Of course, I would like to have even more density, but now I will stock up on zhelfix in advance.
Plans: Plum with basil
I haven’t come up with something with raspberries and currants yet.
On the other hand, pitted raspberries in the form of jam should be used. Bomb !!!!




P. s. Tk left the apricots in the syrup, then they were evenly soaked. used for one of the layers of the cake. Very good!

And there are apricots too))))) will have to be done))))))) and learn how to insert a photo

[Svetlana]

Svetlana, if necessary, write. I will explain about the photo

[Girls]

Girls, so what color of basil should you take?

Or is it not important?

Take both! You will tell me later

[just boil]

Important to observe: add basil and just boil, just disinfect. It is not necessary any longer, because the basil loses its aroma. When overheated, it turns out just jam with grass.

so what color is basil to take

Innus, you need to take the one that you like by the smell

[Natus]

Take both!

Yes, with pleasure !!!

Only basil in my village, a very scarce product, you won't find a lantern in the daytime.

Yesterday in the city I bought a package of purple), there was no other.

you need to take the one that you like by the smell

Yes to me, Natus, it seems like everyone likes ...

And thanks, girls !!!

Another question).

Is it necessary to sterilize jars of jam?

[Inna]

Inna,

Yesterday I bought a pack of purple in the city), there was no other

Inna! delicious with purple! I love! it seems to me that it is more "confectionery" than green. but again, whoever ...

Is it necessary to sterilize jars of jam?

It seems to me that it is necessary to sterilize, because the cooking time is very short !!!! It's a shame if the jam goes bad!

Hello everyone! a little less than a year has passed, I again boil the confiture.
This year I will ice cream without tails, because there is catastrophically no time, again the basil is purple, another is simply not sold
at the same time, I sterilize the finished jam in the airfryer

very comfortably!!!
anyone interested - 120 degrees, 10-15 minutes. trick spied in the program on the Food channel