Strawberry jam. How to make thick strawberry jam for the winter with whole berries
It would seem that there is nothing easier than making strawberry jam. Pour in the berries, mix with sugar and cook for your health. But strawberries are a delicate and capricious berry. If cooked incorrectly, your jam may become porridge-like or “ferment.” Let's first look at some of the subtleties of the process.
How to make strawberry jam correctly.
First you need to select the right berries. They should be of medium size and, if possible, of equal ripeness, without damage. We discard overripe ones.
Place the strawberries in a colander and rinse under cold water several times. Then lay it out in one layer on a towel to dry. If you leave the berries in a colander to drain the water, the lower berries will become watery and wrinkled, we don’t need this. Now you can remove the sepals.
Now about the posada. For cooking we need an enamel basin or pan and a wooden one! stirring spatula. I prepare jars like this, wash them with laundry soap, rinse them well and sterilize them in the microwave. For liter and half liter bottles, 2.5 minutes is enough.
Now everything is ready, now on to the recipes.
Strawberry jam for the winter.
The first recipe is the simplest.
Ingredients: 1 kg strawberries and 1,200 kg sugar.
Place a layer of berries on the bottom of the pan, then a layer of sugar, then again a layer of berries, and again a layer of sugar. Close and place in a cool place for several hours so that the strawberries release juice.
Then put the pan on low heat and cook until tender, stirring constantly and skimming off the foam. Let the jam cool and pour into jars, then the berries will not be on top, but evenly distributed in the syrup.
Recipe two, berry after berry.
Ingredients: 1 kg of berries and 1 kg of sugar.
Place the berries in a bowl or pan, add sugar and leave for 5 hours to get juice. Then put on low heat and, stirring thoroughly, bring to a boil. Skim off the foam and remove the pan from the heat. Let it cool for 10 hours.
After complete cooling, repeat the process, bring to a boil, remove the foam, and cool. This needs to be repeated 3 times. It doesn’t matter that it takes a long time, but the berries in the jam turn out strong and not soggy.
Recipe three. The jam is five minutes long and retains all the vitamins.
Ingredients: 2 kg of berries, 3 kg of sugar and 3 glasses of water.
First we cook the syrup, it is better to use a saucepan, then it is more convenient to wrap it. Bring the syrup to a boil, remove the foam and add the berries. Bring to a boil and cook over low heat for 5 minutes, stirring while being careful not to damage the berries.
Then you need to immediately wrap the pan in something warm and leave it to cool slowly. Place the cooled jam into prepared jars and close with nylon lids.
In fact, every housewife knows how to make strawberry jam, but each has her own favorite recipe. Try mine, you might like it.
Please look at another recipe.
Strawberries are the brightest, most fragrant, most unusual berry in the world. It is rich in vitamins, microelements and is very good for health. Our short Russian summer begins with this berry. After a long winter, strawberries are a real gift from nature to an exhausted body in need of vitamins. To enjoy all the benefits of strawberries, eat them fresh. Eat fresh strawberries with cream, sour cream, cottage cheese, but don’t forget to save a piece of summer for the long and cold winter - be sure to cook it jam is a special homemade dessert, a symbol of comfort and hospitality. How to cook strawberry jam to preserve its bright color, taste and aroma? It's not difficult at all, you just need to know the small subtleties of this process.
Here I will tell you how to cook strawberry jam using a special gentle method without boiling the berries. But the jam can also be made in the usual traditional way using this recipe.
You will need:
- strawberries 1.5 kg
- sugar 1.5 kg
- water 100 ml
You will also need enamel dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters. As well as any container in which you will remove the berries from the syrup while it is boiling.
It is better to use small berries for jam. If the strawberry is large, cut it into 2-4 parts.
If the strawberries are sour and watery, you can add more sugar (+200-300 g).
Step-by-step photo recipe:
Wash the strawberries, place in a colander to drain, remove the stem- cut with a knife.
In a separate bowl prepare the syrup: Add half a glass of water to the sugar and, stirring, bring to a boil.
Boil the syrup for 5-7 minutes, stir constantly. Once the syrup thickens, it is ready. 
Dip the berries in syrup, mix gently and leave to cool 10-12 hours(I leave it overnight). Do not be embarrassed that there is not enough syrup - soon the strawberries will give juice and the syrup will cover all the berries.
Remove berries from syrup into a separate bowl. It’s convenient to do this with a slotted spoon or drain in a colander. Place the syrup on low heat, bring to a boil and cook for 5-7 minutes, turn off the heat.
Return berries to hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently stir the contents of the bowl several times so that the berries are evenly saturated with syrup. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.
After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T
You can finish cooking the jam two ways.
First way:
Second way:
If the strawberries are watery, the syrup may turn out thin, so the last time you can boil it for a longer time (15-20 minutes) so that it thickens better.
How to sterilize jars?
Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. It only takes 5 minutes for the jar to become sterile, after which take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on the table to dry.
If you do not have a special stand for sterilization, place the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.
Strawberry jam prepared like this in a gentle way, very fragrant and bright.
water 100 ml
From this amount of products you will get 4 jars (0.5 liters each) of ready-made jam.
Wash the strawberries, place in a colander to drain, and remove the stem.
Prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil. Cook the syrup for 5-7 minutes, stirring constantly. Once the syrup thickens, it is ready.
Dip the berries into the syrup, mix gently and leave to cool for 10-12 hours.
Remove the berries from the syrup into a separate bowl. It’s convenient to do this with a slotted spoon or drain it in a colander. Place the syrup on low heat, bring to a boil and cook for 5-7 minutes, turn off the heat.
Return the berries to the hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, leave until the evening. It is helpful to gently stir the contents of the bowl several times throughout the day.
After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T In this way, cook the jam only 3-4 times.
There are two ways to finish cooking the jam.
First way:
Remove the berries from the cooled syrup and place in dry, sterilized jars. Boil the syrup for 5-7 minutes, pour into jars, close the lids and wrap in a blanket until it cools completely.
Second way:
Remove the berries from the cooled syrup, boil the syrup for 5-7 minutes, return the berries to the boiling syrup, bring to a steady boil, place in dry sterilized containers, and close with lids. With this method, there is no need to wrap the cans in a blanket.
Strawberry jam is usually prepared at the end of the strawberry season, when the berry begins to disappear, gradually giving way to other seasonal berries and fruits. And, if you decide to make strawberry jam, then just use our proven recipes. Here you will find options for delicious and aromatic strawberry jam with whole berries, jam without cooking (strawberries in their own juice), thick strawberry jam (you can even use it as a filling in baked goods), learn how to cook strawberry jam with lemon, five-minute jam, how to make strawberry preserves for the winter. And also little secrets and tricks that you need to follow to make the perfect strawberry treat.
Try also strawberries.
How to make “Strawberry Jam”
10-minute jam recipe. This recipe produces beautiful (the jam retains its natural color), aromatic and very tasty jam with whole berries. It is better to use the same medium-sized berries.
Ingredients:
We take strawberries and sugar in a 1:1 ratio, water 50-70 ml per 1 kg of sugar, citric acid 2-3 pinches.
Making strawberry jam
Sort the berries and wash under running water. remove the stalks.
Pour sugar into boiling water; when the syrup is boiled, remove the sugar foam and add the berries. From this moment the countdown begins, cook the jam for 10 minutes over low heat. While boiling slowly, carefully stir the berries so as not to damage them; it is better to do this with the back of a spoon. 1-2 minutes before the end of cooking, add a preservative - citric acid. Place the jam in clean, sterilized jars.
Strawberry jam with whole berries without cooking
The jam is also very aromatic, with beautiful whole berries and clear syrup. For this recipe, select whole, undamaged berries. This jam should be stored in a cool place. Jam jars should first be washed well with soda and dried. 0.5 liter or 1 liter jars are suitable.
How to make strawberry jam without cooking in your own juice
Sort the strawberries, wash them and let the berries dry slightly. It's better to start making jam in the evening. We pour the berries into jars, and pour 100 grams into each jar on top. Sahara. Leave it overnight. The berries will release juice and the contents will decrease in volume. To keep the jars full, spread the jam from one jar into other jars.
For example, there were 3 jars, we transfer from one to the other two. Place the jars in a pan with warm water and sterilize the jars of strawberry jam in boiling water for 10-15 minutes.
Strawberry jam in its own juice is ready! Extraordinary yummy.
Strawberries in this jam turn out whole. Uncooked.
We will need: for 2kg. strawberries, 1.2 kg sugar, 500 ml water
How to cook strawberry jam for five minutes
First, the syrup is boiled: sugar is poured into water and simmered over low heat until the sugar is completely dissolved.
Pour the prepared syrup over the pre-prepared berries (wash, remove the stems); do not mix the syrup with the berries to avoid damaging the berries. Cover the container with berries with film or a towel and leave to stand for 2 hours.
At this time, you can prepare containers for jam: wash and sterilize the jars and lids.
After 2 hours, place the container with strawberries and syrup on medium heat and let it boil. From the moment the jam boils, cook for exactly 5 minutes and remove from heat.
Transfer the strawberry jam into pre-prepared jars and screw on the lids. Turn the jam jars over, cover with a towel, and keep them like this until they cool completely.
Strawberry jam with lemon and mint
To make strawberry jam we will need:
For 1 kg of strawberries, 1 lemon, 700 g. sugar and mint leaves
How to cook:
Wash the berries under running water, let the water drain, let the berries dry slightly. Place the berries in a container, sprinkle with sugar and leave in this form overnight or for 7-8 hours. When the berries have released their juice, you can begin further cooking the jam. First, carefully mix the berries, add mint leaves, and cook until boiling. When the jam boils, cook the jam for 5 minutes.
Wash the lemon, grate the zest from one lemon, squeeze the juice from the pulp. Add the zest and lemon juice to the jam and cook for another 10 minutes. Place the finished strawberry jam into sterilized jars.
Strawberry jam for the winter
A very simple recipe for strawberry jam will help you utilize the berries if you have a large harvest.
We will need:
For 2 kg of strawberries (Victoria), 2 kg of granulated sugar, you can take a little less than 1.5 kg of sugar, provided that the berries are ripe and sweet.
How to make strawberry jam for the winter
To prepare the berries, it is best to soak the Victoria in a basin of water to remove all the dust and dirt. Then drain the water using a colander. But, if you don’t have time, then just rinse the berries well through a colander under running water and let the water drain. Remove the tails, in the process look and select rotten and spoiled berries.
Sprinkle the strawberries with sugar and leave for 1.5 - 2 hours so that the berries can release their juice. Then put on fire and bring to a boil. Remove the jam from the heat and leave for 4-5 hours. Then bring the jam to a boil again.
Transfer the hot jam into sterilized jars and roll up. Turn the jars over. Keep upside down until cool. Place jars of jam in a dark place for storage.
Frozen strawberry jam
This jam comes with the addition of apple and orange. Orange adds a subtle slight bitterness, apple also complements the taste and acts as an additional gelling agent. The jam turns out very tasty and lively due to the minimum cooking time.
We will need:
For 750g. strawberries, 1 orange, 2 apples, 2 bags of vanilla sugar, as well as 0.5 kg gelling sugar 1:2
How to make jam from frozen strawberries
Thaw strawberries. Wash the orange, cut into pieces and grind in a food processor. Grind apples and strawberries as well, not necessarily to a puree. In the container where the jam will be cooked, mix all the ingredients according to the recipe, bring the jam to a boil with constant stirring, and from the moment of boiling, cook for 4 minutes, constantly stirring the jam. Pour hot jam into prepared jars. Can be closed with nylon lids. Frozen strawberry jam is ready!
Thick strawberry jam
A simple recipe for thick jam that can be used as a filling in baked goods. The jam is made from strawberries with the addition of banana. The jam has a delicate creamy taste.
We will need:
For 1 kg strawberries, 1 kg sugar and 3 bananas
How to make thick strawberry and banana jam
Prepare the strawberries, sprinkle with sugar and leave for 5-7 hours so that the berries release juice. Then put the berries on the fire, bring to a boil and cook for 5 minutes. If necessary, remove the foam. Turn off the jam and leave to steep for another 6 hours. Then put the jam on the fire again, bring to a boil and add the banana, cut into slices, into the jam. Mix the jam and cook over heat until desired thickness. The minimum cooking time should be at least 20 minutes. We transfer the finished jam into sterilized jars and roll up the lids!
Thick strawberry jam is ready!
Enjoy your tea!
Have you already made strawberry jam?