How to make strawberry jam correctly. Strawberry jam: recipes

Strawberry jam is prepared by boiling the berries in sugar syrup. This is a very healthy product that contains many vitamins, acids and microelements. During cooking, the beneficial properties are lost during heat treatment. The healthiest option for preparing the recipe is five minutes. Since the berry is little processed thermally, almost all the vitamins are preserved as in fresh berries. Strawberries normalize metabolism, normalize blood pressure, strengthen blood vessels and immunity. Helps you recover faster from colds.

How to make strawberry jam?

Compared to other berries, strawberries do not need to boil the sugar syrup in advance. Preparation is much simpler, you just need to add sugar, cover the container with baking paper or a towel and leave for ten hours. The berry itself will release the required amount of juice.

To ensure that the finished product contains an equal amount of berries and syrup, the same amount of sugar is added per kilogram of fruit. If you want more syrup, use one and a half kilograms of sugar per kilogram of berries.

If you want to make a large amount of jam, do not put the berries in one pan. This will damage the fruits. The ideal proportion per pan is two kilograms of berries, excluding sugar. In this case, the fruits will cook evenly and the strawberries will retain their shape.

It is necessary to cook over low heat, stirring constantly so that the berries cook evenly and do not burn. You cannot leave the product unattended; during boiling, foam rises at lightning speed, and if you hesitate, it will be difficult to wash the syrup off the heated stove.

Many housewives believe that it is impossible to stir berries during cooking, so as not to damage the fruit. It's a delusion. It is necessary to mix, but correctly. Use only a wooden spatula or spoon. There should be no sudden movements. Stir only along the walls and gently along the bottom, touching the fruit as little as possible.

Berries sprinkled with sugar should release juice, this takes time. You can’t cook it right away, the strawberries will lose their shape and the undissolved dry sugar will burn.

It is better to cook in an enamel basin. This material heats up evenly. The strawberries will not spread, will remain strong and retain their original shape.

How long to cook strawberry jam?

Being a delicate berry, strawberries do not require long cooking. Having put it on the fire, you need to boil it, simmer for five minutes, stirring very carefully with a wooden spoon and skimming off the foam that forms in the process. Remove from heat and leave to cool for ten hours. Repeat this three times. With this approach to preparation, the fruits remain strong, the syrup is transparent, and the aroma is pleasant. With a longer cooking option, if you decide to cook more, the berry will lose its original appearance and the syrup will become thick. Between preparations, store without refrigeration in a dark place away from direct sunlight.

How to choose the right berries?

When choosing strawberries, you should pay attention to the size and level of ripeness. It is important to choose the right time to harvest. It is optimal to collect in dry weather, preferably during the day. If you pick in the morning, the dew will be absorbed into the strawberries, making the berries soft and watery.

The tastiest jam is made from medium-sized berries. They do not fall apart during cooking and look good when finished. If you put it in the refrigerator for a while, the berries will lose their sweet taste and aroma.

All collected or purchased berries should be placed on the table and sorted. Large and very small berries are not suitable for ideal jam. Fruits that are damaged, rotten or overripe are not left for cooking. The stems of good berries are removed and then washed.

Some housewives do not wash the fruits before cooking. It is not right. The berries must be washed so as not to spoil the taste of the jam with contaminants. Do not wash under running tap in a colander. The water pressure will damage the appearance of the berries. Pour cold water into a large basin and, while selecting berries for jam, rinse them one at a time. This way the berries will not be damaged. Take out the washed fruits by the handful and place them on a towel. You can’t keep them in liquid for a long time so that they don’t absorb water and become watery. It is recommended to dry completely so that excess moisture does not get into the jam. This process will take approximately six hours.

Strawberry jam with whole berries. Recipes:

Classic strawberry jam

This recipe for strawberry jam for the winter is the simplest and most common.

Ingredients:

• sugar – 3 kg;
• strawberries – 3 kg.

Preparation:

1. It’s good to sort through the fruits. Remove sepals. Rinse in the basin several times, changing the cold water. If it is not possible to purchase medium-sized berries, then cut large ones in half.
2. After washing, dry the strawberries. You can leave it for several hours for the moisture to evaporate, or use a paper towel and gently blot it dry.
3. Place the berries in a high heat-resistant container and cover with sugar, leaving for ten hours.
4. After a while, when the berries have released their juice, put on medium heat and bring to a boil. Next, cook for five minutes over low heat, remembering to remove the foam and stir.
5. After half an hour, when the mass is not so hot, cover with a towel or baking paper. Leave for ten hours.
6. Repeat the same procedure two more times.
7. After the third time, pour it hot into jars that have undergone a sterilization process. The container should be filled to the very top, leaving no room for air. If there is foam or bubbles, remove before closing the lid. Roll up the lids, previously boiled in water.

"Strawberries in their own juice"

There are few recipes for strawberry jam in your own juice for the winter. Their difference lies in the amount of sugar and the time required for sterilization.

Ingredients:

• sugar – 500 g;
• strawberry – 2000

Preparation:

1. Dry the prepared, washed berries and cover with sugar for ten hours.
2. Sterilize jars. Transfer the berries. Pour the juice with a spoon.
3. Boil the lids and close the container.
4. Cover the basin with a cloth and pour in cold water. Place the jars, which should be in water up to the middle.
5. Turn on the fire. When it boils, cook for ten minutes.
6. Immediately screw the lids on tightly and cover.

This recipe makes two liter jars of the treat.

Strawberry jam for the winter “Five Minute”

The jam got this name because it only cooks for five minutes. This is the fastest cooking option.

Ingredients:

• sugar – 2 kg;
• strawberries – 4 kg.

Preparation:

1. Sort out the fruits. Remove rotten and bruised berries and stalks.
2. Using a bowl of water, rinse each berry, changing the water several times.
3. Remove the berries and dry them. Excess moisture will harm the treat.
4. Place in a deep container and sprinkle sugar on top.
5. Leave for ten hours. Do not mix the fruits.
6. Place on the stove. Boil for five minutes once it comes to a boil.
7. Remove foam. Along with it, the remaining garbage rises to the top, which is easy to collect.
8. Leave for 24 hours.
9. Repeat the cooking process and roll up.

According to this recipe, the delicacy is made with beautiful dense berries and liquid syrup.

Strawberry jam with whole berries in a frying pan

This recipe makes amazing tasting jam. Even those who don’t like this delicacy will like it.

• strawberries – 1200 g;
• sugar – 800 g.

Preparation:

1. For this cooking method, a small, but strong berry is suitable. Sort the fruits: separate spoiled, bruised and damaged berries from the total mass. Remove leaves. Wash and dry.
2. In a deep frying pan, mix strawberries with sugar. Immediately put on high heat.
3. During the cooking process, juice will begin to release from the berries. In about five minutes the delicacy will boil. Before you start cooking, keep in mind that the mass changes volume as it boils and begins to rise. Therefore, do not add berries to the brim.
4. Stir constantly using a wooden spatula. Skim off the foam. After some time, the mass will become thicker. Do a drop test. Take a plate, drip some jam, if it doesn’t spread, it’s ready. During the cooking process, you can adjust the degree of thickness and remove from the heat earlier or later as desired.
5. Transfer the mixture into steamed jars with a spoon. Close the lids tightly.

Homemade thick strawberry jam

This cooking method is suitable for lovers of thick jam, which is easy to spread on a loaf and without fear of staining the table.

Ingredients:

• sugar – 4 kg;
• strawberries – 4 kg.

Preparation:

1. Rinse the fruits in a basin while removing sepals.
2. Dry or blot with a paper towel.
3. Place the berries in a container and cover with sugar.
4. Pour in the sugar in several additions, shaking the pan after each time so that it completely covers each berry.
5. Leave to let out the juice for 24 hours.
6. Boil the mixture. Boil for five minutes. Leave for a day.
7. During this time, the jam will acquire a beautiful rich color and aroma. Boil and cook for about 30 minutes so that the delicacy boils down and acquires the required thickness.
8. Transfer to treated, sterilized jars. Screw the lids on tightly.

French strawberry jam with whole berries

Even foreigners love this delicacy. It is enough to add a new ingredient and the jam turns from a Russian dish into a French dish.

Ingredients:

• lemon – 2 pcs.;
• sugar – 1400 g;
• strawberries – 2 kg.

Preparation:

1. For this recipe, choose medium-sized berries; small ones are not suitable. Wash and peel the fruits.
2. Pour in all the sugar and leave for 12 hours.
3. Squeeze the lemon. Pour the juice into the strawberry mixture. Place on the fire and simmer for five minutes.
4. Wait half an hour for the treat to cool slightly. Pour the syrup into a separate bowl, cook the berries over low heat for 35 minutes, stirring regularly and removing the foam.
5. Pour the syrup back and simmer for five minutes. Prepare for the winter.

Jam with gelatin

If you like thick jam that cannot be spilled, and the mass is applied only with a spoon, this recipe is for you.

Ingredients:

• gelatin – 2 teaspoons;
• strawberries – 2 kg;
• lemon – 1 pc.;
• sugar – 2 kg.

Preparation:

1. Sort the berries, remove leaves, rinse. If there are large berries, cut them in half.
2. Place the prepared fruits on the scale. In the process of selecting suitable berries, the weight decreased. If you don't have enough weight, add more berries or reduce the amount of sugar.
3. Pour sugar over the berries. They should sit for a day.
4. Boil for five minutes. Leave on the table for six hours. Beat with a blender. Boil for ten minutes.
5. Squeeze the lemon. Prepare gelatin. Pour the juice and gelatin into the strawberry mixture.

Today this is the most convenient way of cooking. In a slow cooker, the delicacy cooks itself and does not burn. Just calculate the volume of berries so that the jam does not boil away during the cooking process.

Preparation:

• sugar – 2 kg;
• berries – 2 kg.

Preparation:

1. Rinse the fruits. Remove leaves.
2. Place in the multicooker bowl.
3. Add sugar.
4. Turn on the “Stew” mode, after an hour the delicacy is ready.
5. Sterilize jars. Screw on the lids.

Hello, dear friends!

Let's talk today about making strawberry jam. Want to try something new other than five-minute jam?

In fact, there are a great many recipes for strawberry jam. And many of them are unusual and tasty and worth trying!

Therefore, today we have prepared for you 15 recipes for strawberry jam for the winter with step-by-step photos.

Today we will cook a lot and very interestingly, not only from strawberries, but from strawberries and victoria, with the addition of exotic fruits and ingredients. You haven't tried this yet, go ahead!

Many of these recipes are quite old, just little known. As they say, everything new is well forgotten old.

You will certainly surprise your family and friends with such conservation.

To quickly jump to the desired section of the article, use the links in the blue frame.

Thick strawberry jam with whole berries and grapefruit (orange)

Have you ever tried strawberry jam with grapefruit? Its taste is sweet and tart, and its smell... The jam has an amazing citrus aroma that will not leave anyone indifferent.

If suddenly you don’t like grapefruits (or someone in your household), then feel free to take an orange instead. The taste will be softer, but the citrus aroma will be no worse!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1 kg
• grapefruit or large orange - 1 pc.
• juice from half a lemon
• ground dry ginger - 0.5 teaspoon

Preparation:

We sort through the berries to eliminate any spoiled ones. We thoroughly rinse the strawberries in water, for this you can use a saucepan, and after chatting the strawberries in warm water, we put them in a colander.

For jam with whole berries, it is better to choose dense, medium-sized strawberries. It is necessary that it be elastic enough, then during cooking it will retain its shape and not fall apart from the jelly.

Place the strawberries on a paper towel to dry.

Take a pan with thick walls or a basin. Avoid aluminum containers, as they will cause the berries to oxidize. The same applies to a spatula or spoon for stirring; it is better if they are wooden or plastic, but not metal.

Place the strawberries in a saucepan, add sugar, shake to better distribute the sugar between the berries.

Let the berries release their juice overnight. If you want it faster, then at least 8 hours.

Shake the infused strawberries again and place on low heat. There is no need to stir to maintain the shape of the berries. You can only gently rock the pan itself.

We press down the floating berries with a spatula so that they are completely immersed in the syrup.

As soon as the syrup starts to boil, turn it off.

Let the jam cool slowly and leave to steep for another 10 hours.

Let it sit again overnight.

Why insist so many times? This is necessary so that the strawberries absorb the syrup and become well candied. It is then that it acquires a special elastic consistency.

After the third proofing, it’s time to add grapefruit (orange) to the jam.

To do this, you need to peel it, disassemble it into slices, remove the white shell from each slice (they are very bitter and will spoil the taste). Cut the peeled slices into large pieces.

Place the jam on low heat and pour the grapefruit pieces into it. Using a spatula, gently help them distribute and submerge well in the syrup.

As soon as the jam becomes warm, squeeze the juice of half a lemon into it. This trick is needed to prevent the jam from becoming sugary during storage. If you don't have lemon, you can use citric acid.

As soon as the jam boils, add dry grated ginger and help it distribute. We wait a minute and turn it off.

We place our jam in pre-sterilized jars and seal them. We place them on the lids “upside down” and wrap them up.

After the jam in the jars has cooled, you can store it in a cool, dark place.

By the way, if your strawberries are small, then it will be enough to bring them to a boil just twice, like other small berries, such as strawberries.

Five-minute strawberry jam with whole berries and mint

Mint gives this jam an interesting taste and aroma. The smell is refreshing, and in combination with strawberry it is very pleasant.

The jam itself has a mild mint flavor.

Ingredients:

• strawberries - 1 kg
• granulated sugar - 750 gr (1 kg)
• large lemon - half
• mint sprig

Preparation:

We prepare the strawberries: wash them thoroughly, remove the stems and spoiled berries.

Place the strawberries in a cooking bowl and sprinkle with sugar. Why did I list two options in the ingredients? We have one for sweet strawberries - it allows us to reduce the amount of sugar.

Well, if strawberries are a little sour or you just like them sweeter, then feel free to take a kilogram.

Squeeze the juice from the lemon into the same bowl.

Shake the saucepan to distribute the sugar and leave to infuse and release the juice overnight or for 8-10 hours.

If it is hot, then the dishes must be moved to a cool place or put in the refrigerator, otherwise everything will turn sour and ferment.

It is convenient to leave it to steep overnight so that you can start cooking with renewed vigor in the morning.

In the morning, put the resulting syrup on low heat.

Shake the saucepan periodically to create movement of the berries and sugar. So that the former are better saturated, and the latter is well dissolved. Let's remove the foam!

Bring the syrup to a boil and cook for five minutes.

Turn off and leave the syrup to infuse until evening (if you cooked it in the morning). Or at least 10 hours.

In the evening we put it on the stove and move on to the final part. Place a sprig of mint in the syrup. Bring to a boil again and cook for five minutes.

Turn it off. Let it sit overnight.

In the morning we take up the jam again. We throw away the mint sprig. She did her job, imparted the aroma and taste to the syrup and there is no need to leave it there.

If you leave it, the mint flavor will become too noticeable and will overwhelm the strawberries, it will be too much.

Bring the contents of the pan to a boil again, cook for five minutes and distribute into sterile jars.

Roll it up, turn it upside down and wrap it in a blanket.

Our jam is ready, all that remains is to transfer it to the cellar or pantry for storage.

The trick: to make the syrup crystal clear, you can strain it through a fine sieve.

Strawberry pureed jam for the winter without cooking the berries

A great way to prepare strawberries! It is so simple and hassle-free!

Of course it's not really jam. But it is undoubtedly delicious and, by the way, it contains more vitamins than ordinary jam.

This recipe is ideal for any berry, be it strawberry, Victoria or wild strawberry.

Ingredients:

• strawberries - 1 kg
• sugar - 1.3 - 1.5 kg

Preparation:

We remove the berries from the stalks, wash them well, then dry them. In this recipe, drying is important, because we will not cook the contents.

Water can cause the berry to ferment and the jar to burst.

Therefore, it is better to dry the strawberries completely.

Grind the berries in a blender. If you don’t have it, you can use a regular masher, and then some tasty pieces will remain.

When the sugar has completely dissolved, the “jam” can be sealed. We take sterile dry jars and close our mass in them.

This “jam” should be stored in the refrigerator.

You will need to keep an eye on him for the first few days. If suddenly the jam starts to rise and “play,” you will have to open it and boil it.

The reasons for this behavior of the jam may be a leaky lid or water that has entered.

Another good option: pour into food containers and place in the freezer.

It's more reliable. Well, since such jam never freezes too much, it is easy to get it at any time and enjoy it.

Very tasty strawberry mass, both adults and children love it!

Thick delicious jam with banana and gelatin

A very quick and tasty jam for those who love both bananas and strawberries. Together they go well together.

Ingredients:

• strawberries - 800 gr
• ripe banana - 2 pcs
• granulated sugar - 500 gr
• lemon juice - 4 teaspoons
• ground cinnamon - 0.5 teaspoon
• gelatin - 1 teaspoon

Preparation:

We wash the strawberries, let the water drain and tear off the tails. If the strawberries are large, cut them into pieces, into 2 or 4 halves. If it's small, you can leave it whole.

We will need two good medium and ripe bananas. We clean them and cut them into pieces.

Stir bananas and strawberries in a saucepan and add lemon juice.

Add sugar to the berries, shake and leave to steep for 10-12 hours to release the juice.

For maximum thickness, you can mash the berries with a masher.

At this time, prepare the gelatin by first soaking it so that it swells.

Add cinnamon fifteen minutes after the syrup boils. Stir well.

At the end of cooking, when there are about five minutes left until the end, gradually introduce gelatin.

Pour the finished treat into sterile jars, roll it up, wrap it in a blanket and let it cool.

Store it in the refrigerator or in a cool, dark place.

This recipe is quite quick because it does not require repeated proofing, as in some other recipes. Therefore, I advise you to pay attention to it. Tastes amazing!

Strawberry jam “berry to berry” with cognac

The aroma of this jam is simply wonderful, cognac. Someone will immediately think that such alcoholic jam should not be given to children.

But actually it is not. Only one tablespoon of cognac is taken, and it will evaporate during the cooking process. Only the smell and taste notes will remain.

Ingredients:

• strawberries (or small strawberries) - 1 kg
• granulated sugar - 1 kg
• cognac - 1 tbsp. spoon
• grated nutmeg - 0.5 teaspoon
• water - 0.5 cups

Preparation:

In order for us to really get the jam that is called “berry to berry”, it is better to use garden strawberries for this recipe. It holds its shape better than strawberries.

Wash the strawberries and place them in a saucepan.

Cover the strawberries with sugar, take only half for now - 500 g. Shake the berries so that the sugar is distributed. And put it in a cool place to let out the juice.

Let it sit for 3-4 hours. You can even take it longer, then there will be more juice.

Add a spoonful of nutmeg to the contents.

Add water to make more syrup.

Add the second half of the sugar and put everything on medium heat.

Cook until it's ready. We determine readiness by dropping a drop of syrup onto a plate; if it does not spread, it has thickened enough, you can turn it off!

We store it where it is dark and cool. We store it in the dark so that the jam does not lose its rich color.

How nice it is to get a jar of this jam in winter!

Strawberry jam for the winter with pineapple

So we got to exotic fruits! Many of them go well with strawberries and form a wonderful and tasty duo. Let's try!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1.2 kg
• ripe pineapple - 1 piece
• medium orange - 1 piece

Preparation:

Wash the strawberries carefully so as not to bruise them. Unscrew the tails.

Place the berries in a cooking vessel. If it is very large, you can cut it into pieces. If it's small, leave it whole.

Peel the pineapple, remove the hard core, and cut the pulp into pieces the same size as strawberries. This will make the jam more harmonious and homogeneous.

Add pineapple to the pan with strawberries.

Squeeze the orange juice there.

Mix everything carefully using a wooden spatula.

We put it on the stove. At the same time, remove the foam. The heat is medium, make sure that the sugar does not burn, stir or shake the container periodically.

After boiling, turn on high heat and cook for five minutes.

Turn off and skim off the last foam.

Distribute into jars, twist, turn over, and wrap until cool. Ready!

Store the opened jar in the refrigerator.

Strawberry jam with rhubarb and mint

This is an old recipe and very original. Such jam is cooked as confiture for a more harmonious combination of ingredients. Its taste and aroma are very noble.

Ingredients:

• strawberries - 800 gr
• rhubarb - 300 gr
• granulated sugar - 1 kg
• fresh mint - 30 leaves

Preparation:

Prepare the berries: wash them, sort them thoroughly, tear off the stems. Mash them with a wooden masher.

Peel the rhubarb, cut into small pieces and add to the strawberries.

Pour the berries with sugar and leave to infuse for 3 hours so that they release the juice.

Wash the mint, dry and chop.

Place the syrup on the fire, stirring constantly, bring to a boil and cook for three minutes.

Then add mint and cook for another three minutes.

The confiture should be quite thick and not runny. Cook until it reaches the desired consistency.

Place the prepared confiture into jars.

Seal and turn upside down.

During the cooling process, you need to turn it back and forth a few more times to better distribute the contents inside the jar, while it is not yet completely frozen.

Store in the dark and cool, after opening - in the refrigerator.

Jam - strawberry jam with kiwi

Another exotic recipe that many will enjoy. Kiwi and strawberries complement each other perfectly.

And besides, this recipe is very quick, because... confiture does not require long cooking and infusion.

Ingredients:

• strawberries - 0.5 kg
• kiwi - 0.5 kg
• granulated sugar - 1 kg
• vanilla sugar - 1 sachet
• lemon - 1 pc.

Preparation:

You can vary the amount of strawberries and kiwi according to your taste. You can also use gelling sugar in this recipe.

Cut the washed strawberries and kiwis into equal pieces.

Sprinkle them with plain and vanilla sugar.

Leave for three hours to form a syrup. Stir with a wooden spatula to better dissolve the sugar.

Place on the highest heat and quickly bring to a boil.

After this, reduce the heat and cook slowly for 8 minutes, removing the foam.

Pour the confiture into jars, twist, turn over and wrap until cool.

We eat with pleasure on winter evenings.

Store in a cool, dark place until use. After opening the jar, store in the refrigerator.

French style strawberry jam with lemon and orange

This recipe fits perfectly with the saying: it’s better to see once than to hear a hundred times. A very interesting video with secrets for making jam for housewives. Let's look:

Dry strawberry jam

What is dry jam? What happens?

It happens, I tell my guests and take out a jar with such goodies. They are also called candied fruits.

And they are multifunctional! You can eat it in this form, or you can use it for filling and decorating cakes or pies, and even add it to compotes.

We will need a small berry - garden strawberry.

We will need:

• strawberries - 1 - 1.2 kg
• sugar - 1.2 kg
• water - 2 glasses

Preparation:

We sort and wash the berries; if there are stalks, we remove them.

Place water in a saucepan and pour sugar into it. Bring to a boil until the sugar is completely dissolved and you get a sweet syrup.

The syrup must cool, after which we place strawberries in it.

Infuse the berries in the syrup for 24 hours in a cool place.

After a day, put the pan with berries in syrup on the stove and bring to a boil. Cooking berries. They should become translucent in the process.

Then take them out of the syrup and lay them out on any convenient surface to dry. You can use an electric dryer or oven to speed up the process.

Pour well-dried berries with powdered sugar and place in sterilized jars.

Close the lids tightly and store.

So yummy! Children also really like these candied fruits, they are like candy.

Making candied strawberries

There is also a good way to make dry jam, it is faster. I use it when I don't have time.

Ingredients:

• strawberries - 1 kg
• water - 1 l
• sugar - 800 gr

Preparation:

Place sugar in water, stir and boil.

Place the berries in syrup and cook for ten minutes.

We put it in a colander, we don’t need the syrup anymore, let it drain.

Lay out the strawberries and dry them.

These are the elastic berries you should get.

Place into jars and seal. Dry jam is best stored simply in the pantry, without a refrigerator.

Swedish strawberry jam - silt

The Swedes also know a lot about strawberries and even have their own recipe for making them. Silt contains less sugar than our jam and the technology for preparing it is slightly different.

Ingredients:

• strawberries - 1 kg
• sugar - 600 -800 gr

We take less sugar if the strawberries themselves are sweet, if they are sour, then more. Therefore, there are two options for the amount of sugar in this recipe.

Preparation:

We also need a saucepan with a thick bottom.

The Swedes do not sprinkle strawberries with sugar, but immediately put them in a bowl, press them down so that enough juice comes out of them and set them to cook.

Boil strawberries for 15-20 minutes, stirring.

Remove from heat and only now add sugar. Stir.

Sugar should completely dissolve in hot syrup with berries.

Store silt in the dark and cool.

Here's a fairly quick Swedish recipe.

Thick strawberry jam - a very tasty recipe

This recipe is one of my favorites! It’s very successful and the jam turns out thick and tasty and is perfect for spreading on a sandwich for breakfast.

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1 kg
• lemon juice - 1 tbsp. spoon

Preparation:

We prepare the berries as usual (see previous recipes) I don’t want to repeat it.

We put it in a cooking dish, add sugar, shake the contents well to distribute it evenly and release the juice well.

We put this goodness in the refrigerator for 24 hours. During this time, the strawberries will release a lot of juice, and the sugar will completely dissolve.

It is better to take a saucepan with a thick bottom; do not forget to add lemon juice, which prevents sugaring.

Bring to a boil over medium heat and then simmer on low for another 30 minutes. We remove the foam.

The jam should thicken enough. It will become even thicker as it cools.

We place it in jars, roll it up and enjoy the winter!

Thick and delicious strawberry jam for the winter with gelatin - video recipe

There are even faster ways to make jam using gelatin. Then the cooking time is reduced, which is always a plus. I suggest watching the video recipe:

Here is a simple recipe for a childhood favorite delicacy!

Strawberry jam - sugar-free puree

Even this happens, not everyone really has a sweet tooth. After all, strawberries are a sweet berry in itself.

Let's make some wonderful sugar-free strawberry puree.

Ingredients:

• strawberries - 1 kg

Preparation:

Place the pre-peeled berries in a saucepan, squeezing slightly to release the juice.

Place on the stove and heat to 90 degrees, stirring, but do not boil.

Using an immersion blender, puree the contents of the pan.

And bring this mass to a boil over low heat, stirring constantly so as not to burn.

Cook the strawberry mixture for five minutes.

Place in jars and seal. All subsequent steps are the same as with any other jam: turn the jars upside down, wrap them until they cool down and place them in storage.

Store in cool and dark conditions.

These are such wonderful recipes, choose and cook aromatic and tasty jam to the delight of your family and friends!

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Thanks for stopping by. See you in new articles!

What could be better than brewing a strong cup of tea on a cold winter evening and opening a jar of fragrant strawberry jam, carefully stored since summer? Therefore, today we are talking about how to make strawberry jam so that the berries remain intact.

By the way, not so long ago I wrote about and also. You can also take a look at these pages.

To keep the berries intact when making jam, you should know a few tricks. Firstly, the crop must be harvested in dry weather and immediately begin cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing the strawberries should be dried on a paper towel for 10 minutes.

Thick strawberry jam with whole berries without cooking

I recommend using medium-sized berries to make thick strawberry jam. Do not forget that it will actually be prepared without cooking, but only poured with hot syrup. Then it will be completely saturated, and your preparations will easily last all winter.

Ingredients:

• 1 kg of ripe strawberries;
• 500 g granulated sugar;
• 100 g of water.

How to cook:

1. Sort the strawberries, rinse thoroughly in running water and remove the green stalks. Transfer it to an enamel or heat-resistant bowl.

2. Mix sugar and water and place over medium heat. Cook the mixture for 3 minutes, no longer necessary. This is enough for the sugar to dissolve.

It is necessary to ensure that the syrup does not begin to turn white and turn into caramel.

3. Pour hot syrup over the berries, stir gently with a spatula or spoon. Cover with a towel and let cool.

When I make jam, I never stir it with a spoon. I just gently shake the bowl to mix the berries. And it never falls apart for me - it always turns out strong and intact.

4. As soon as the syrup has cooled completely, it must be drained and boiled for 5 minutes. Pour over the strawberries again and let cool again. This point must be repeated 5 times.

Place the prepared jam in a sterile container and roll up the lids. Turn the jars over, wrap them in a warm blanket and leave to cool. This is an additional sterilization of the jam.

The jars should be stored in a cool, dry place so that the sun does not shine on them.

How to make thick strawberry jam with whole berries. Recipe for the winter

Strawberry jam prepared according to this recipe turns out simply excellent: thick, viscous, “like grandma’s,” berry after berry. At the same time, the strawberries retain their texture. It takes, of course, longer to prepare than. But the effort and time spent are worth it: in winter, delight and stormy applause are guaranteed!

Ingredients:

• 2 kg strawberries;
• 1.2 kg sugar;
• freshly squeezed juice of 1 ½ lemons.

How to cook:

1. Rinse the strawberries and leave in a colander to drain;

2. Remove stems. They will definitely be superfluous 😀

3. In a deep saucepan or basin, sprinkle the berries with layers of granulated sugar. Let stand overnight or 24 hours to allow the juice to release.

4. Place on medium heat. Squeeze lemon juice and pour it into strawberries. When the jam boils, skim off the foam. Cook for 15 minutes.

5. Carefully remove the berries from the syrup with a slotted spoon and arrange them in a thin layer on a flat dish.

6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.

7. The jam is ready: you can put it in a sterile container and roll up the lids.

Turn the jars upside down and let cool at room temperature.

Delicious strawberry jam

The jam always turns out delicious, and it’s also good because you don’t have to use selected strawberries to make it and maintain its integrity. Berry of different sizes, and even slightly mashed ones, will do. You can simply cut off the damaged areas and put it to work.

Depending on what kind of jam you prefer, you can completely grind the berries using a meat grinder, blender or food processor, mash the strawberries with a fork, or simply chop them, leaving small pieces.

Ingredients:

• 1 kg sweet strawberries;
• 800 g sugar;
• 1 teaspoon agar-agar powder;
• 4 tablespoons of water.

How to cook:

1. Clear strawberries of debris, rinse in cold water, and tear off all green stems.

If necessary, trim off any bad spots. If this is not done, the jam will not last long.

2. Grind the berries to the desired state, mix with sugar and put on medium heat.

3. Leave to simmer over low heat for 15-20 minutes until the jam darkens and becomes thicker.

The foam must be removed!

4. In a separate container, let the agar-agar dissolve in warm water for 2-3 minutes. Add thickener to boiling jam and stir.

After 5 minutes, the jam will thicken even more and begin to “gurgle” - this is a sign that it is ready.

5. Place into sterilized containers and close with lids. Leave to cool in a warm, dark place.

Don’t even doubt it, the preserves and jams according to my proven recipes will turn out very tasty and aromatic. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you again!

I will not write anything newfangled and modern. I will write how my great-grandmother made strawberry jam. This means that there will be nothing superfluous in the ingredients - only strawberries and sugar.

At the same time, I have absolutely nothing against the use of special seasonings for jam; they are called differently (“Five-minute jam”, “Zhelfix”, etc.), but the essence is the same: jam can be boiled only once by adding this seasoning thickener. But you and I will make jam like grandma’s.

First you need to sort out the berries. We usually buy a lot of strawberries and immediately make a bowl of jam. Therefore, we sit down to pick strawberries together; time will fly by unnoticed during a pleasant conversation. Still unwashed berries need to be sorted. I usually put out several bowls at once. In one we put the berries for food, in the other for jam, in the third - those that are somewhat unripe, for compote. We leave only those strawberries that are intended for eating with the tails and do not wash them. This is important, because after prolonged contact with water, the berries become more sour because they are saturated with water.

Selected berries for jam (they are already without tails) must be thoroughly washed. I usually wash strawberries in 2-3 waters to make sure there is no sand or soil. Place the washed strawberries in a bowl in which we will cook the jam and add sugar. It would be good to sprinkle sugar in stages: a layer of strawberries - a layer of sugar, again strawberries - again sugar, etc.

As for the amount of sugar, this is a very controversial issue. There is a common formula: 1 kg of berries – 1 kg of sugar. But for our taste, it is too sweet and cloying. For the last 10-15 years, I haven’t weighed sugar for preparations; I pour it straight into a bowl “by eye.” But I know for sure that I put about 700-750 g of sugar per 1 kg of berries. Sweetness is quite enough for us, and jam with this amount of sugar stores perfectly.

Now a few words about dishes. I usually make jam in huge enamel bowls. If suddenly (suddenly!) there are not enough berries, then I cook them in a small bowl or saucepan. The dishes must be enamel or ceramic. But from experience I will say that in ceramic and glass containers there is a high risk of jam sticking to the bottom.

So, we leave the berries covered with sugar for several hours so that they release the juice. After this, put the bowl on the fire and bring to a boil, boil for about 5 minutes and turn off the stove. The jam must cool completely. By the way, the photo shows a small bowl. This time I cooked in two vessels at once, because my normal bowl for jam would not fit in the frame (for reference, jam from 10 kg of strawberries was cooked in one go).

After it has cooled completely, put the jam back on the fire, cook again for a very short time and turn off the stove again. Such manipulations will have to be repeated until the strawberry jam is almost ready. Why do you need to complicate the process so much, you ask. I will answer: this is the only natural way to keep the berries intact.

How to check the readiness of jam? Everything is extremely simple, there is a test called “drop”. Use a spoon to scoop some jam from the bowl and drop it onto the saucer. Is the drop spreading? Needs to be boiled some more. If the drop holds its shape perfectly, then the jam is ready and can be rolled into jars.

By the way, pay attention to the color of the jam. Compare this photo and the previous one. At the beginning of cooking, the jam is light, then, as it boils, it becomes darker, but does not lose its appetizing appearance. Overcooked jam will be too dark; you will hardly be able to distinguish the berries in the almost black syrup.

If you feel that there is only one cooking stage left, then it’s time to prepare the jars for seaming. I usually sterilize jars in the microwave. This is a quick and easy way: pour 2 tablespoons of cold water into the bottom of the jar, place the jars in the microwave, turn it on at full power for a couple of minutes. That's it, the jars are sterilized, all that remains is to shake off the remaining water from them. But this time I made jam at the dacha, and, unfortunately, there is no microwave oven there. Therefore, I used the old proven method.

Pour water into the kettle and put it on the fire, bring it to a boil, remove the lid of the kettle, put the jar on and continue to boil. Have you noticed that I have a kettle with a whistle in my dacha? This is not very convenient, so that there is no whistle, I lift the whistle cover. But we are faced with another problem: precious steam escapes through the spout of the kettle. I do it super simply: I fold a blank sheet of paper several times, forming a cork, and plug the spout of the kettle. This is such improvisation in dacha conditions. Please note that I sterilize each jar for about 5 minutes (it can be longer if the volume of the jar is large).

I put the lids for the jars in a saucepan and boil them, thereby getting both the jars and the lids sterilized.

I'm used to using screw caps, and, to be honest, I use them several times.

The jars are sterilized, the lids are prepared, the jam is cooked. Let's roll up. Place hot, boiling jam with a large spoon into almost heaping jars, cover with a lid, and screw on. Wipe the jar with a damp cloth, removing any sweet drops, and leave the jars to cool. I never wrap the jam, the jars remain right on the street table, gradually cool down, and I put the already cooled ones in the pantry. Not in the refrigerator. Because they will be stored perfectly in the pantry, because the jam is cooked correctly!

Yes, don’t forget to involve the children, instruct them to make beautiful stickers for the jars, where you must put the year of sealing. This way you can easily manage your workpieces.

We made excellent jam: aromatic, bright, beautiful, appetizing. Spread generously on a hot pancake or add to a bowl of ice cream, or... there are many ways, enjoy for your health!

The most summery, aromatic, delicious - this berry is loved and recognizable, it can be found in almost any dessert, baked goods, even in some dishes based on meat, poultry, and seafood. Among the methods of processing strawberries, making jam stands out. What is special about this product and how to make the perfect treat for the winter?

How to select and prepare berries for canning

Decide what kind of strawberries you will use: country strawberries are easier to wash and peel, they retain their shape if necessary, and are suitable for subsequent use in baking, creating jams, confitures, jellies, and marmalade. Meadow or forest berries are more aromatic, less sweet, and difficult to pick due to their small size. But if it goes into jam, it may even be unripe - this will not affect the taste of the preparation.

General preparation for any type looks like this:

• Select berries - take only small and medium-sized ones, since large ones require a long cooking time and lose their shape.
• Immerse in a bowl of water, which is changed several times. Rinse with your hands while sorting.
• Remove stems and leaves after washing, not before.
• Do not put strawberries in the refrigerator: buy/pick exactly on the day you work with the jam, otherwise the taste and aroma will be lost and wateriness will appear.

How to cook

There are several working technologies: the traditional one involves long cooking, the express method will give you a tasty, healthy treat in just half an hour. Some housewives prefer to start doing this in the evening, finishing work in the morning. The choice of technology is determined by the amount of time you are willing to spend and the expected outcome. Take into account a few nuances:

• When studying a recipe you like with whole berries or minced, keep in mind that the weight is often indicated for a washed and dried product. If you are evaluating berries just picked from a bush, these parameters may not coincide.
• The finished hot mass should be poured into sterilized and well-dried jars. Lids are purchased varnished for sealing. This method is the most reliable and allows the jam to last for more than one winter.
• The seaming process can be ignored if you take ordinary plastic (tight) lids, but the workpiece will have to be stored in the cellar in winter and summer.
• The amount of sugar depends on your taste preferences and the chosen strawberries: field strawberries are less sweet, and citric acid is often added to country strawberries to avoid cloying.
• Don't forget to skim off the foam - this is true for all recipes.

Simple and quick recipe « Five minutes »

If the only thing that separates you from creating such a delicacy yourself is thoughts about the length of the process, you will like Five Minute strawberry jam for the winter. Cooking takes those very 5 minutes, but before it the berries must be infused and the juice released. In this case, the finished product will be no worse than one that was cooked for several hours, and will survive several winters if the family does not eat it faster.

Set of ingredients:

• strawberries – 1.3 kg;
• sugar – 1.6 kg.

Preparation:

1. Sort the strawberries in water and rinse several times.
2. Dry on a wire rack, pour into a saucepan.
3. Cover with sugar and shake to mix the contents.
4. Cover with a lid and place in the refrigerator overnight.
5. In the morning, drain the liquid formed in the pan and boil.
6. Add strawberries to the syrup and cook for 5 minutes.
7. Pour into sterilized jars.

How to cook with whole berries

If you managed to grow an interesting variety with beautiful and elastic fruits at your summer cottage, as in advertising photos, you don’t want to cut them or grind them with a blender - you need to preserve their beauty even in preparations for the winter. How to cook strawberry jam with whole berries without compromising the taste? Experienced housewives use an interesting trick: letting strawberries sit for a long time, adding gelatin or pectin. If you boil the product until thick, you will get jelly, which cannot be put into tea, but can be added in winter as a filling for cakes.

• strawberries – 1 kg;
• sugar – 1.4 kg;
• citric acid – 1/3 tsp;
• gelatin – 1 tbsp. l.

Preparation:

1. Wash the strawberries, dry them, and place them in the bottom of a large bowl.
2. Make a layer of sugar on top and add strawberries again.
3. Repeat the previous step until all the berries and half of the sugar are used.
4. After 8 hours, bring the mixture in which the juice appears to a boil. Do not stir, but shake gently occasionally.
5. After 10 minutes of cooking, remove from heat and cool.
6. Add half of the remaining sugar, cover with a towel for 10 hours.
7. Boil again for a short time, cool.
8. Add the remaining sugar with citric acid, after 8 hours, cook again for a few minutes.
9. Dilute the gelatin with cold water and add it to the jam after swelling.
10. Mix gently (without damaging the strawberries) and pour into jars.

How to cook with strawberries

Wild berries are considered the most delicious and very rich in vitamins. This strawberry jam for the winter is dark brown in color and has a medium thick syrup. You can take the berries not too ripe or even freeze them first if you are not preparing the jam in the summer. The highlight of the dessert lies in the ingredients:

• meadow strawberries – 1.7 kg;
• sugar – 1.1 kg;
• vodka – 100 ml;
• lemon juice – 2 tbsp. l.

Preparation:

1. Wash the strawberries, sprinkle with sugar, and pour in vodka. The last layer is dense and consists only of sugar.
2. After 6 hours, put on the stove, boil, and cool.
3. After 4 hours, repeat the previous step, add lemon juice.
4. Alternate boiling and cooling 5 more times.
5. Pour the hot mixture into jars.

How to make thick jam in a slow cooker

Convenient, fast, simple. Both wild and country strawberries are suitable. The only condition is to use a fresh product, so you need to cook it in the summer. The following ingredients will be required:

• country strawberries – 1.5 kg;
• sugar - in the same volume;
• Zhelfix – 1 tsp.

Principle of operation:

1. Wash the strawberries, dry them, and chop them in a blender in a few seconds. Don't try to achieve a puree consistency - just make small pieces.
2. Sterilize jars in a multicooker: fill the bowl with boiling water (500-600 ml), place the jars and lids on the steam tray (bottom up). The “steaming” mode is turned on until the water boils.
3. While the jars are drying, put the strawberries in a slow cooker and cover with sugar. Using the “keep warm” mode, achieve the release of juice and proceed to the cooking stage in the “baking” mode.
4. How long should you cook strawberry jam in a slow cooker to achieve good thickness? No more than 20 minutes, so as not to turn it into a rubbery mass without taste. The mixture should not boil; close the device with a lid.
5. Add diluted Zhelfix to the thickened jam and stir.