How to make thick strawberry jam. How to make strawberry jam to keep the berries intact

10.04.2021

Probably there is not a single person who does not like strawberries. This very first, bright and fragrant berry is always pleasing to the eye. And when she flaunts on the table, she always cheers up.

It is not only the richest source of vitamins, but also a real delicacy. But, unfortunately, her age is not long at all. On the strength of two to three weeks, you can enjoy her presence on the table. And then wait again for a whole year.

But you don't have to wait, right? You can prepare a berry for the winter. And there are many ways for this - you can freeze it, make compote from it, and, of course, cook a delicious aromatic delicacy.

There are also many recipes and methods for such a delicacy today. These are the so-called classic options, which include such a popular today way as the five-minute ", according to which many housewives have been cooking for many, many years. And they pass the recipe from mother to daughter, and so on.

And now, with the advent of household appliances in every home, they began to cook in a multicooker, or without cooking at all. At the same time, they store it in the freezer. They also come up with original recipes, for example, with gelatin. And all in order to please your beloved household members.

Today we are preparing it from strawberries, but by default, we understand that basically, we all use dacha Victoria for these purposes. After all, it is mainly on our beds that it grows. It bears fruit better, does not freeze in winter and is also sweeter in taste. That is why gardeners love her so much.

And real strawberries can be picked in the forest, or in forest glades. There is a lot of it on the sunny slopes of the hills. Although it is rather small compared to Victoria, it is more fragrant. Although it is grown in summer cottages. My mother specially plants two strawberry beds to prepare jam. She thinks it tastes better and tastes better.

In general, according to today's recipes, you can harvest both strawberries and Victoria, and even strawberries. They are all relatives, differing in size, taste and aroma. And the cooking technology is the same for everyone.

And so, let's get started.

This is a very simple recipe that many people use. And today we will cook too. To prepare it, we need only two ingredients - strawberries and sugar. And, of course, desire and good mood.

We need:

strawberry (victoria) - 1 kg
sugar - 650 - 700 gr

The amount of strawberries can be anything. In this case, the amount of sugar should be proportionally changed. Also, the amount may vary slightly depending on the sweetness of the berry. If the berry is sweet, then 650 grams is enough.

There are recipes where 1 kg of sugar is added to 1 kg of berries. You can cook it this way, especially for those who like it sweeter. And in the following recipes, we will also use these proportions.

Preparation:

1. Put the strawberries in a bowl, cover with water for 1 - 2 minutes and rinse with your hands. Then put a small batch in a colander and rinse it again with water, dropping it into a container of water. Then remove the stalk by gently pulling it and slightly twisting it. Try not to crush the berry at the same time.

First, remove the stalk, and then wash the berry is not recommended so that juice does not flow out of it.

2. Then drain the water, put a new batch of berries in a bowl and rinse it again. And so, until it is all over. It is best to wash and clean it in small batches.

3. Put peeled strawberries (victoria) in a saucepan or bowl in which you will cook. Better to lay it in layers mixed with sugar. To do this, pour a little sugar into the basin, like a small pillow. And put the first layer of berries on it, which, in turn, sprinkle with a layer of sugar. Etc.

4. Now you need to leave it for a few hours, you can even overnight. It's okay if it stays at room temperature. Victoria must let the juice go, and in sufficient quantity. But if the weather is very hot, then put it in the refrigerator.

The only thing to remember is to cover the container with a towel. So that nothing accidentally gets into the content.

You can see if she has let out enough juice by tilting the container slightly. Moreover, there may still be a sufficient amount of sugar at the top, but quite a lot of juice has already formed at the bottom. And if so, then it's time to start cooking.

5. Put the container with berries on medium heat and start heating. During this process, even more juice will form and soon it will cover all the berries. And this is good, it means they will turn out juicy.

And at this stage there are two ways

the first is to cook immediately until tender. But in that case, we will gain time, but we will lose the bright color of the berries.
the second is to cook in several stages. And in this case, we will keep the bright color of both syrup and strawberries. In addition, all the fruits will be intact, which is called "berry to berry".

And in this case, I choose the second option. And I will describe the first in the next recipe.

6. At some stage of warming up, white foam will begin to appear, it will need to be carefully removed with a wooden spatula. She also gently dip the berries into the syrup so that they are better saturated with sugar syrup. And he has already appeared in all its glory - bright, tasty, rich. We seem to bathe berries in it and wait for the syrup to boil. That's when you need to turn it off.

At the same time, distinguish when it is just boiling and when it is already boiling. When boiling, active "gurgles" appear on the surface, and when boiling, single and weak ones.

After the fire was turned off, “buy” strawberries a little more, dipping them into sugar syrup with a spatula.

7. Remove the basin in a secluded place, and leave to infuse for 8 - 10 hours.

Ask why in a secluded one ?! No, don't think that this will make it tastier. I just had such a case when I left the basin on the kitchen table. Apparently, my cat liked the smell coming from the pelvis, or curiosity played the main role, in general, he jumped on him, hooked him with his paws and knocked him over.

The syrup with berries shot up in all directions to the very ceiling, eventually spilling out in a big red spot over the recently purchased new carpet.

At first the cat froze for a second, then began to rush like a madman all over the house, jumping on sofas, beds, chairs ... In general, on everything that came across on the way.

It’s good at least that the jam was cold and wasn’t too hot.

And it must also be said that it was a pitted cherry treat. And before that, I took out these very bones for 4 hours, or even more!

Needless to say, they had to cook it again, change the carpet, wash all the sofas and armchairs, and make repairs in the kitchen. Well, first, calm down and bathe the cat ...

Since then, I always put the basin with the contents in a secluded place.

8. After the berries have been infused and saturated with syrup, put the container on the fire again, and bring it to a boil again. We also remove the foam. Thus, repeat the whole process 3-4 times.

For everything, about everything, it may take two full days and one night. Fill in sugar overnight and leave to infuse until juice forms.

Warm up in the morning, leave until evening. Then the next day we warm up again in the morning and in the evening. That is, only four times.

During the entire cooking process, the color of the syrup practically does not change. Remains the same bright, juicy and rich. And it is clear that all the berries remained safe and sound. Beauty, and more!

9. And the next step we need to pour our delicacy into sterilized jars, cover with sterilized lids and tighten. Since there is not too much sugar in our syrup, the jam must be closed hermetically. This way it will be better stored and will not fade.

At the same time, it is not necessary to sterilize it, but you need to pour it into cans only hot.

I must say that while it is hot, it is liquid, then it will cool down, infuse and become thicker. But if you want to see it even thicker, then add pectin to it during cooking.

Also try to put more berries in jars, and only then add syrup as much as you like. And if the syrup remains superfluous, then it can also be poured into sterilized jars and closed with lids. Then it will be useful for you to coat the cakes for cakes, or, which we all love so much.

This will be especially good for those who are very fond of catching berries from the syrup (I just belong to this). And in this version it will be possible to eat almost only berries.

10. Turn the rolled jars over and place them on the lids. Cover with a blanket or a large thick towel and leave to cool.

11. Then turn over and store in a cool, dark place.

I cooked with 2.5 kg of Victoria and 1.5 kg of sugar. And from this amount I got 5 half liter cans.

In winter, open a jar and eat with tea. The jam turns out to be beautiful, bright and very tasty. It is a pleasure to eat it!

Thick and tasty delicacy "Berry to Berry"

If you don't have free time, then you don't have to spend two days on cooking. You can just cook it immediately until tender. This method is generally considered classic and is also often used by housewives.

In this case, the color will not be as bright as in the first recipe, but the finished product will turn out to be thick and with whole berries. That is, the way we wanted it.

It will turn out to be quite thick, but if you want, you can add pectin during cooking, and it will be super thick. I don't, I like to cook it better without any additional additives.

We need:

Victoria - 1 kg
sugar - 1 kg

Preparation:

1. Pour the berry with water for a couple of minutes, drain the water, rinse again if necessary using a colander.

Then remove the stalk by holding on to it with your fingers and turning the berry. If it is solid, and it is better to pick it up so that it remains intact, then cut off the stalk with a knife.

Do not keep the berry in water for a long time, it becomes watery from this.

2. Wash in small batches and place in a container in which you will cook.

3. As you spread it, sprinkle it with sugar. Then we will not stir it, so it is better to pour the Victoria in layers.

Usually sugar is used in a one-to-one ratio. That is, as much as Victoria, as much sugar. This is the standard. But there are also exceptions. So, if the berry is too sour, then sugar can be added, at least by 100, or even by two hundred grams.

4. Cover with a towel and leave to infuse. The berry should let the juice go. This can take anywhere from 2 to 8 hours, depending on the variety, size and maturity of the Victoria.

If after 4 hours of standing there is little juice, then put the container with the contents in the refrigerator and let it stand still. In this case, you can leave it overnight.

Alternatively, you can speed up the process and put the container on a very low heat to warm the contents slightly. But, the main thing is that the sugar that has accumulated at the bottom does not burn. When you see that enough juice has been released and the sugar at the bottom has melted, the heat can be increased to medium.

5. To check if there is enough juice, you can simply turn the container slightly on its side. And if it is formed in sufficient quantity, then it will appear above the berries. Although there may still be a layer of sugar at the top.

6. In this case, it's time to put the container on fire. At first, let it be very small, I would even say minimal, so that the sugar does not burn and completely dissolve. Then it can be added to medium so that the syrup boils as soon as possible.

7. After the syrup has boiled, set the heat to low again and cook until tender. Periodically, while "bathing" the berries with a spatula. It can also gently mix the contents.

This can take approximately 50-60 minutes.

8. Readiness can be checked in this way. If you drop a drop of syrup on a saucer and it does not spread, then it is completely ready.

There is also such a verification method. Pour a spoonful of syrup onto a flat plate and draw a line along the surface with the same spoon. If the line remains clear even after some time and the syrup does not fill it, then everything is ready.

And before, we dripped a drop of syrup on a fingernail, and if it didn’t drain when bending it, it meant that it’s time to turn off the heat.

9. Sterilize the jars and lids in advance, pour hot jam into them and tighten the lids. Turn the jars over and cover them with a blanket or large towel. Leave to cool completely.

Then turn over to its usual position, put in a cool dark place.

10. Open in winter and enjoy eating!

You can simply eat a delicious delicacy with hot tea, or you can serve it to, or.

Thick jam "five minutes" with whole berries

There are several options for cooking in this way. One of them provides for about the same performance as we had in the first recipe.

That is, the berries are sprinkled with sugar, then you should wait for the juice to appear. And only after that we cook three to four times for 5 minutes. Between boils, we maintain a time of 10 - 12 hours, or even more, allowing the berries to cool and thoroughly soak in the syrup.

There are several rules for this preparation:

the berries must be ripe and undamaged.

cook in small batches. It is advisable to take no more than 1 kg of berries at a time, or even a little less. This is a fairly quick method, and it is very important to achieve quick and even heating of the berries. And this can be done only when there are few of them.
measure the amount of ingredients not in kilograms, but in containers. That is, if you use a bowl as a yardstick, you will need such a bowl of strawberries and the same bowl of sugar.

We need:

a bowl of strawberries
a bowl of sugar
water - 100 ml

Preparation:

1. Rinse the berries and cover with cold water. Let it rest for a while, but no more than a couple of minutes, then carefully remove the stalk. Put the berries in a plate so that the glass will have excess water.

2. We will cook the jam in pre-prepared sugar syrup. And you need to approach this issue very carefully.

Pour sugar into a bowl and pour water over it. You can also use a heavy-bottomed saucepan to keep the heat high and not burn the sugar.

3. Stir sugar with water. We have little water, and of course it will not start to dissolve in water, but it will absorb moisture and it will be easier to melt it later.

You could have added more water (there are recipes where both 500 and 600 ml of water are added), then it would be easier to prepare the syrup. But in this case, the finished product will contain more liquid than berries. Therefore, we pour a little water and we will carefully monitor so that everything works out as it should.

4. Put the container with sugar on medium or low heat, arm yourself in advance with a wooden spatula and stirring constantly, start to melt it. At first, it will be too thick and stringy. At this stage, you need to mix it especially thoroughly so that it does not burn. But gradually it will become thinner, and in the end it will look like this.

This is a very crucial moment. If you burn sugar, then it will no longer be suitable for subsequent cooking. We'll have to start all over again.

5. That is, at this stage there is no need to wait for liquid syrup, it will not be like that, since there is too much sugar and too little water. It is only important to melt the sugar, which we did.

6. It's time to put the berries in the syrup. Lay out and mix gently; it is better to use a wooden spatula for this, so as not to damage the strawberries.

7. At first, boiling will stop, and this is understandable - after all, the berries are cold, and now all the contents need to be heated again. And as soon as heating occurs, the berries will begin to secrete juice, more and more liquid will appear, and the sugar will completely dissolve.

8. During this process, we heat the strawberries over very low heat, and no longer use the spatula. And so that the sugar does not stick to the bottom and the berries are evenly soaked in syrup, we just shake the pan periodically. To do this, take it by the handles, using a towel, and simply shake it from side to side, and using light circular movements.

This action will prevent the berries from crushing, and they will remain whole and beautiful. Shake the pan every two minutes, while the contents will be evenly heated and soaked in juice.

9. Cook in this way until boiling and cooked. How to understand if it is ready, you can by the following signs - if bubbles have gone around the edges of the pan, you need to shake the pan again, heat the berries for 5 minutes, and that's it - they are ready.

10. You should already have sterilized jars and lids ready. Immediately put the hot product in the jars, cover and tighten.

11. Turn over and place on the lid under a blanket or large towel. Allow to cool completely. Then deliver as usual. Store in a cool, dark place.

Eat with pleasure!

Uncooked strawberry treat

Although our today's delicacy comes from the word "cook", there is a recipe in which you can do without it. I know of two such methods. One of them involves cooking strawberries in their own juice, where berries are put into the jars, covered with lids and sterilized. Then it is rolled up and stored.

But in this method, although we do not cook the berries, we still subject it to heat treatment using sterilization.

And here is the second way, just according to the topic of the material. Let's take a look at it. Moreover, it is simple like no other.

We need:

strawberries - 1 kg
sugar - 1 kg

The amount of sugar can be varied depending on the sweetness of the berries. The minimum amount of sugar is 650 g per 1 kg of strawberries and the maximum is 1.3 kg for the same kilogram. The more acidic the berry, the more sugar you need.

But as a rule, everyone always adheres to a one-to-one ratio. And for freezing, you can take less. But this again depends on the taste of the berries.

Preparation:

1. Place the berries in a colander and rinse. It is better to do this in small batches so that all the sand is easily washed off.

For this method, it is better to take ripe small berries. They are more likely to be saturated with juice, and will be tastier than large ones.

2. Then put the berries in a bowl and drain off the water. Then remove the stalk.

3. Prepare a container in which we will prepare the jam. Pour some of the sugar down, put the berries on top, from which the stalk was peeled. You should get a dense layer.

4. Then sprinkle with sugar again, and again lay out the peeled berries. And so on until one and the other end.

5. Prepare a wooden spatula for mixing. Begin to gently stir the berries with it, moving them from bottom to top. At the same time, try not to damage their integrity. The more carefully you mix, the more whole the berries will turn out.

For the first time, stir for 7 - 10 minutes until juice appears. As soon as it appears in sufficient quantity, remove the container to the side and cover with a towel.

6. Stir it again about every hour, and so on all day. Or rather, to a state of readiness.

Readiness is determined as follows - with the next stirring, you will notice that there are no grains of sugar left in the syrup. That is, it must completely, completely dissolve!

7. It happens that the berry is not very juicy, and the juice is formed slowly, which means that the sugar dissolves worse. In this case, a basin with berries can stand for two days, and naturally for two days it will need to be periodically stirred.

If it is very hot outside, then on the second day it is better to put them in a cool place so that they do not acidify. But in general, this rarely happens, especially if you mix often. There is a lot of sugar, and this is a preservative that just keeps the product from souring.

8. But finally, we saw that sugar crystals in the syrup are not observed, and we can pack our billet for the winter for storage.

You have probably already guessed how we will store our strawberries. That's right, we'll freeze her! And for this we will need plastic containers. They are of different shapes and sizes, choose according to your taste.

You can even use plastic sour cream cups, especially if you have kept the lids from them. Or just buy new ones in the store. It is not difficult to buy them now.

9. And so, put the contents in containers and put in the freezer. Delicious fresh berries will delight you all winter. At the same time, it retains most of its vitamins. And sugar will keep them from freezing completely.

What a jam!

By the way, it is also prepared from grated berries. Also combine them with sugar and stir for a day or two until the sugar is completely dissolved.

My granddaughter just loves this dessert. Ready to eat it without stopping. Still, such delicious things!

Delicious strawberries in gelatin

Recently, they began to prepare such a jam. It even looks more like thick jam. It has some advantages, and let me tell you about them.

The product turns out to be very thick, and this has always been considered a great advantage for any dessert of this kind.
It turns out to be bright and beautiful.
It is perfectly stored for a long time.

We need:

strawberries - 1 kg
sugar - 1 kg
gelatin - 10 gr
lemon - 0.5 pcs

Preparation:

1. Rinse the berries thoroughly and remove the stalk. Allow water to drain.

2. Sprinkle in layers together with sugar in the container in which you will cook. Let stand for a while and brew to make the juice stand out. This may take 2 to 3 hours. The container with the contents can be shaken slightly, or stirred to speed up the process.

3. Put on low heat and bring to a boil. Preheat for 5 minutes, stirring with a wooden spatula. Remove the foam.

4. Remove from heat and leave to soak in syrup for 6 hours.

5. Then puree the berries with a blender and reheat for 5 - 10 minutes, gently stirring with a wooden spatula. Leave to infuse again for 6 hours.

6. At the last stage, fill the gelatin with a small amount of water in advance and dilute it to a homogeneous liquid state.

7. Squeeze the juice of half a lemon into the contents and put on fire.

8. As it boils, pour in a thin stream of gelatin. Cook everything together for another 10 minutes.

9. Immediately pour the hot product into sterilized jars and close with sterilized lids. Turn over, placing the jar on the lid and wrap it in a blanket. Leave in this state until it cools completely.

Then store in a cool, dark place, away from heating appliances.

10. Eat with pleasure. It is especially delicious to spread such jam on bread.

This recipe is a little out of our current theme, since here we do not use whole berries, but peeled ones. It's just that I haven't tried to cook such an option with whole berries, so I don't know how it will turn out.

When I try, then I will write a detailed recipe.

Strawberry jam in a slow cooker

Cooking a strawberry treat in a multicooker is also pretty easy. And it turns out to be as thick and tasty as the previously prepared options.

And to take a little rest from reading, I bring to your attention a video. It tells and shows everything, so let's get together and see how it's done.

So if you have a slow cooker, then you can safely prepare a strawberry delicacy in it. Just remember to open the lid in time and stir the berries. So that each of them is evenly saturated with delicious juice and sugar syrup.

And so that in winter we can enjoy a delicious and aromatic dessert along with hot tea.

How to make thick victoria jam with whole berries

Delicious jam is made from delicious berries. This is an axiom for any dish, and ours today is no exception.

All berries must be sorted out before cooking. Remove crumpled, bruised, and even more so with foulbrood. Even if you want to cut it off. It is better to throw one out immediately, as it alone can spoil the wonderful taste of all sweet treats.
For harvesting, it is better to take medium-sized berries. It is also desirable that their size does not differ much from each other. Such berries are more likely to let the juice out and be fed with syrup, which means they will be tastier. In addition, such berries warm up faster, which means they are less susceptible to heat treatment. And they keep better.

The berry should be washed in several waters. It grows near the ground, and often even touches it. In addition, the rains leave their dirty footprints on it. Therefore, rinse it first in a large bucket or bowl and then in small batches in a colander.
You can wash strawberries in a diluted vinegar solution. This completely disinfects the berry, and this will help to better preserve the treat, and not "play" while it is being stored. Take vinegar per 1 liter of water - 1 tablespoon 9% or wine vinegar
The berry should be washed along with the stalk, and only then remove it. If you do it differently, bacteria can get into the place of removal, which later can also lead to the fact that the jam "plays" and the lid rises.

In addition, juice immediately begins to stand out from the peeled berry, and we do not need to wash it off.
Do not soak the berry in water for a long time, this makes it watery.
If you want to make jam with whole berries, then handle them very carefully during the entire preparation and cooking process.
Use a wooden spatula or spoon for mixing, it is more gently handled with stirring. In addition, there is a lot of vitamin C in berries, and so that it does not react with metal spoons, it is better to use wooden ones.
Cooking should be done in specially designed basins or thick-walled stainless steel pots. Do not use aluminum cookware for cooking so that the berries do not oxidize in it.
It is best to prepare a delicacy without the presence of water, that is, in its own juice, or with its minimum amount.
To do this, sprinkle the berries with sugar and leave for 6 - 12 hours.
During the cooking process, it is better not to stir the contents, but to shake slightly, this will help not to burn the sugar and crush the berries.
Try to choose recipes that can shorten the cooking time. The longer we expose the product to heating, the less vitamins remain in it. Taste, of course, will be, but if there are also vitamins, it will generally be great.
Be sure to properly sterilize the jars and lids. Do this in advance so that all the water has time to drain.
Pour the jam into jars gently and carefully while hot, or rather boiling. While the container with the contents is simmering over low heat, immediately put it out of it and put it in jars.

Immediately and twist. Then we turn it over and put it under the blanket, let it stand. until it cools down.
Store the blanks for the winter in a dark place to preserve the color, and in a cool place to simply preserve.
If the jam has undergone minimal heat treatment, then it is better to store it in the refrigerator.

Here are some simple tips to make your jam aromatic, tasty, healthy and full of vitamins.

Be sure to cook it. This process creates coziness throughout the home. It should always be on the table so that everyone can pour themselves a mug of hot tea at any time of the day or night, spread a thick delicacy on the bread and enjoy the taste to the fullest.

Bon Appetit!

Finally, we have waited for strawberries, probably the most fragrant, beautiful berry, from which you can make many different desserts and salads. Or you can "stop time" and cook strawberry jam for the winter. How wonderful then to get aromatic jam from the bins for tea or pancakes, in which the aromas of summer have been preserved!

Plus, making strawberry jam is very simple. True, you need to immediately decide whether you want sweet or sugar-free jam, thick or liquid, well-boiled or five minutes. In this collection, I will describe in detail all the possible options for making strawberry jam. Depending on your preference, you will need to select the appropriate recipe.

Strawberry Jam Recipes:

Thick strawberry jam with whole berries for the winter

To make the strawberry jam thick. and the berries remained intact, we will cook the jam in several stages. It will take, of course, a lot of time, but the delicious jam deserves it.

For this recipe, it is better to take smaller strawberries to boil faster. The ratio of strawberries to sugar in this recipe is 1: 1.

Pour 1/4 of the strawberries into a saucepan, pour on top with about the same amount of sugar, then lay out a layer of strawberries again, and sugar on top. And so all layers alternately.

2. Cover the saucepan with a lid and leave it overnight, during which time the strawberries will release a lot of juice. When enough juice appears, slightly stir the contents of the pan.

3. Using a slotted spoon, carefully remove the strawberries from the syrup into a separate bowl.

4. Let's deal with the syrup separately. Put the saucepan with the syrup on the fire and, stirring it, bring it to a boil and until the sugar is completely dissolved. Reduce the heat and cook until the syrup has decreased by 1/4 (about 20-30 minutes). Do not forget to stir periodically.

5. Remove the saucepan from the heat and send the berries from the bowl to hot syrup.

6. And again we repeat everything as in 2-5 points, i.e. first we leave the berries in the syrup for 12 hours, then we take out with a slotted spoon and boil more syrup and finally put the strawberries in hot syrup again. The berries will shrink even more and the syrup will thicken.

7. But that's not all. The third time we repeat all the steps - leave it for 12 hours, take out the berries, cook the syrup and mix everything. Now, in conclusion, cook the berries together in syrup for 5 minutes. We put it in hot sterilized jars (do not forget to sterilize the lids as well). We turn over the cans and keep it until it cools completely.

Strawberry jam 5 minutes

We need:

for 1 kg of strawberries
600 gr. Sahara
250 ml of water.

Since we do not mix the berries in this recipe, immediately put the berries in a container in which you will cook the jam.

Wash the berries beforehand, remove the stalks. If the strawberries are very large, they can be cut in half or in 4 pieces. But this is a matter of taste. I usually boil whole berries.

2. Separately boil the syrup - pour sugar into the water and, stirring it, cook over low heat until the sugar dissolves.

3. Fill the berries with the resulting syrup and do not interfere with anything! The berries must remain intact. We close the container with a towel or film and leave to cool for 2 hours.

4. During this time we prepare jars and lids - wash and sterilize.

5. Put a saucepan or bowl with strawberries in syrup over medium heat, bring to a boil. Stir the berries not with a spoon, but simply shaking the pan or basin from side to side. Remove the froth from the jam. As soon as the jam boils, cook for 5 minutes and remove from heat.

6. It remains only to transfer the jam into clean jars, close the lid and turn over. Cover the jars with a towel and keep it until it cools completely.

For jam cooked in this way, the berries are whole and not boiled.

The best recipe for strawberry jam without boiling berries

We need:

strawberries - 1 kg;
sugar - 1.2 kg

For such a "fresh" jam, it is imperative to sterilize the jars and lids.

We wash the strawberries and clean them from the stalks, let them dry a little and cover them with sugar in a 1: 1 ratio.

2. Lightly knead the berries with a wooden pusher and mix the sugar at the same time. Do not knead the strawberries until the end, so that whole berries remain. Leave the saucepan with strawberries to stand for 2 hours. The strawberries will release the juice, and the sugar will dissolve during this time.

3. We put the resulting raw jam in sterilized jars, leaving a little space at the very top. Pour sugar on top, it turns out, as it were, a sugar cork, which will prevent the jam from souring.

4. Close (roll up) the cans from above with metal lids.

It is imperative to store such strawberry jam without cooking in the refrigerator!

Strawberry jam with lemon and mint

Recipe with less sugar, so the jam is not very sweet, with sourness.

We need:

strawberries - 1 kg
sugar - 700 gr.
lemon - 1 pc.
mint leaves

Rinse the strawberries and let them dry a little. To do this, you can lay it out on a paper towel. We fill the berries with sugar and leave for hours overnight (7-8 hours).

2. When the strawberries have released their juice, gently stir the contents of the pan and put on fire to boil. Add mint leaves to the jam and cook for 5 minutes.

3. Rub the zest from the lemon using a grater, and squeeze the juice from the pulp. Add the zest and juice to the jam and cook for another 10 minutes.

4. You can finish on this, but some housewives advise not to be lazy and cook the jam again for 5 minutes after 8 hours. Probably safer this way. It is advisable to lay out the jam in sterilized jars.

Jam their strawberries without boiling berries - strawberries in their own juice

And this recipe is my favorite, since berries remain intact, and the syrup is deliciously transparent. In addition, a little sugar is needed for such strawberries, so you can safely eat plenty. True, in order to enjoy this yummy in winter, firstly, you need to select whole, healthy berries for harvesting, and secondly, store the jam in a cool place.

Preparing such a jam is simple, only you must first prepare the jars - wash with soda and dry. Wash the strawberries and dry them a little on a paper towel.

Put strawberries in half-liter jars and pour 100 grams into each jar on top. Sahara. And so we leave for several hours, I do it in the evening and leave it overnight.

During this time, the strawberry secretes juice, but the berries decrease in volume. Therefore, if you had at first, for example, 3 jars, after the night, strawberries with syrup from one jar need to be decomposed into two others, filling them.

Now we put the jars in warm water in a saucepan and sterilize in boiling water for 10-15 minutes.

A wonderful dessert is ready. Cook and I have no doubt that you will appreciate the taste of almost fresh strawberries in winter.

Strawberry jam with gelatin - a recipe for the winter

I sincerely advise you to use these recipes for delicious strawberry jam for the winter so that you can drink tea on long autumn and winter evenings and remember the warm days.

And if you liked the recipes, I will be grateful for your comments.

For many, the harvesting season begins with the preparation of strawberry jam, since this one appears one of the first on the backyard. Today we will tell you how to make thick jam from, which is perfect primarily for fillings, toasts, and also as a sauce for pancakes and pancakes.

For cooking you will need:

- 2 kg;
granulated sugar - 1.5 kg;
half.

Kitchen tools

Prepare from the utensils:

a deep cooking container - for example, a saucepan;
a bowl;
colander;
slotted spoon;
a spoon or spatula for stirring;
jars with lids (for the specified amount of ingredients, you need 3 jars of 0.5 l each);
a seaming wrench if not using twist caps.

Strawberry preparation

First you need to sort out, remove rotten, crumpled and unripe berries. You need to rinse it very well and carefully in a colander and let the water drain. Then dry the berries on a spread towel, and then remove the stalks. Weigh the prepared and measure the required amount.

Recipe

So, the recipe for making thick strawberry jam with whole berries involves the following steps:

Here are some tips for making the most delicious strawberry jam:

Enamel cookware is best suited for cooking. In aluminum containers, an oxidation reaction takes place, and in stainless steel dishes, the jam acquires an unpleasant specific taste.
For stirring, you should choose a wooden or silicone spatula.
You can add a special piquant taste to a strawberry blank by adding vanillin to it, or.
There is an alternative way to thicken the strawberry jam, avoiding such a long cooking time. Add "Zhelfix" to a small amount of sugar, add to the berries and boil them immediately, then add the rest of the sugar and cook for another 5 minutes.
To check that the syrup is ready, drop it on a saucer. If the drop does not spread, then it is ready.

Important!Do not overcook the syrup, it should not acquire a caramel color and the smell of burnt sugar.

How to store jam at home

If the jars have been well sterilized, and then tightly closed with lids, so that oxygen does not flow to the jam, it can be stored for several years. It is better to keep it in a cool dark place. But don't put it in the refrigerator or on the balcony.

Strawberry jam is loved by both children and adults. After all, it is brewed from aromatic, sweet berries. The article describes in detail how to cook thick strawberry jam, as well as recipes for making a delicious dessert for the winter. How to make strawberry jam thick? I cook in several ways, which are good weight.

The first method is the simplest, you do not need to stand at the stove for a long time and stir, no water is used for the syrup.

It will take 1 kg of berries 1 kg of sugar.

We sort out the berries, rinse and let the water drain well.
Put the berries in a saucepan, add sugar and put on low heat. Stir gently, the berries should give juice. As soon as the syrup appears, add a little fire and let the jam boil. We boil for 5 minutes, removing the foam. Then turn off and leave the jam for 10-12 hours, covered with gauze.
After 10-12 hours, let the jam boil again and cook in the same way for 5 minutes. This should be done 3-4 times. That is, our strawberry jam will be cooked in 3-4 stages for 5 minutes with an interval of 10-12 hours.
As soon as you boil the jam for the last time, pour it into jars and seal it.

The second method is more time consuming. The berries need to be sorted out, washed and covered with sugar for 6 hours.

For 1 kg. berries. we need 1 kg. sugar and half a lemon.

Put the berries with the resulting syrup on the stove, bring to a boil and cook for about 10 minutes. Then remove the berries with a slotted spoon in a separate glass dish.
Boil the syrup with the lid open for another 1 hour. After an hour, add half the lemon, chopped together with the zest, to the syrup, and cook with the lemon for another 1 hour. After that, return the strawberries to the syrup. Together with strawberries, cook the jam over low heat for another 1 hour.
At the end of cooking, cork in jars.

How to cook thick strawberry jam for the winter

I want to offer another recipe, if you do not drain the syrup, the jam will turn out to be thick, but the color will be red.

To do this, you need to cover the berries with sugar 1 to 1 and let them stand to let the juice start.
Then pour the juice into a separate bowl and boil for 5 minutes, and then pour strawberries with it.
Leave it until evening. In the evening, you need to drain the syrup again, boil and pour the berries.
And leave until morning.
Do this for three days, and for the last time do not drain the syrup, but boil everything, together with the berries, and put it in steamed jars, roll it up.
The jam turns out to be thick, dark cherry color, berry to berry.

Making Thick, Dry Strawberry Jam

I peel large, ripe strawberries and lay them on a sieve in one layer. Then sugar syrup is boiled, berries are dipped into it, brought to a boil and removed from heat.
After that, I remove the foam and bring it to a boil again.
This is done five to six times, while making sure that the berries are not boiled.
Then I pour the jam onto a sieve and leave it for a day so that the syrup is completely drained.
I dry the berries and roll them in powdered sugar.
I lay it out on a sieve again, dry it and put it in dry jars or boxes. Store in a dry place.

strawberry 1 kg
powdered sugar how much will it take.

Small strawberries and a quick jam recipe

2 kg strawberries - small, semi-ripe,
sugar 1.5 kg.

I washed the strawberries, peeled them off and immediately covered them with sugar and left them in the refrigerator for 2 days. They let in a lot of syrup, surfaced themselves, and sugar settled at the bottom.

Start cooking by boiling, boiling the berries for 5 minutes and catching them with a slotted spoon.
Then simply simmer the syrup over low heat, choosing the foam.
Add the juice of half a lemon and the zest to the syrup. Evaporate until halved. Two hours.
Pour in strawberries and boil over low, barely audible heat for another hour. It turns out dark-dark in color, burgundy-black. And the most important thing is thick.
It tastes not sugary sweet.

It turns out only 3 jars of 0.5 liters.