Erdbeermarmelade ist ein Frühstücks-Klassiker und selbstgemacht schmeckt sie noch viel besser als aus dem Supermarkt. In diesem Artikel zeigen wir dir Schritt für Schritt, wie du Erdbeermarmelade herstellen kannst und geben dir dabei hilfreiche Tipps und Tricks mit auf den Weg. Der Prozess ist auch für Anfänger geeignet und liefert ein köstliches Ergebnis.

Erdbeermarmelade Schritt für Schritt mit Tipps und Tricks, für Anfänger geeignet

Hello and welcome! Have you ever wanted to learn how to make strawberry jam from scratch? Well, today I am going to guide you through each step from A to Z, so you can learn how to make it like a pro. It is said that many people start preserving with the strawberries, as they are a popular fruit for jam making. We will be making a 2:1 jam today, which means for every one kilo of fruit, we will use 500 grams of sugar.

Before we start, let me share with you a little secret - the strawberry is not actually a fruit but a nut! They produce little kernels which are scattered far and wide, so they have a sweet and juicy body that animals can eat and disperse. However, because strawberries have high water content, they tend to spoil quickly. Therefore, it is vital to find good quality strawberries that are juicy, undamaged, and free of any mold or white areas. It is worth investing in good quality strawberries as they will make a difference to the taste and texture of the jam.

When washing the strawberries, make sure to wash them in still water instead of under running water, as the outer skin is soft and delicate. Removing the stalk during washing is also important, as it can cause the strawberries to absorb water, leading to a diluted taste.

Next, it’s time to remove the stones. This can be done easily by cutting them off with a knife. At this point, it is essential to decide which consistency we want for our strawberry jam. There are three ways to make strawberry jam - whole fruit, small pieces, or pureed.

For whole fruit consistency, cut larger strawberries into approximate pieces, so they match the smaller ones. Be aware that larger pieces of strawberries tend to float up in the jam. It also takes longer to cook whole strawberries thoroughly.

For small pieces consistency, it does require more work, but it has advantages. The strawberries are better distributed in the jam, resulting in more consistency overall. Plus, it’s perfect for painting the jam onto cakes and pastries!

For pureed consistency, chop strawberries into reasonably good-sized pieces, as they will be blended afterwards. This consistency requires the least amount of work, but it is essential to ensure the strawberries are cooked through.

Once you have prepared your desired consistency, mix the fruit with a preserving sugar of your choice, following the instructions on the packaging. Bring the mixture to a boil and then let it simmer until the jam has reached the desired consistency. You can also add ascorbic acid, which is Vitamin C powder, to delay the strawberries from turning brown.

In conclusion, by following these simple tips and tricks, you can master making strawberry jam in no time. With the correct selection of strawberries and the right type of sugar, combined with careful preparation and cooking, you will have a delicious and aromatic batch of homemade strawberry jam to enjoy.
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