How to cook strawberry jam for the winter. Cooking strawberry jam for the winter - the best step-by-step strawberry jam recipes
The beginning of summer is a favorite time for a sweet tooth. Indeed, at this time, many berries begin to ripen, and especially strawberries. It is also called the queen of berries. In addition to useful sugars, it contains B vitamins, folic acid, carotene and pectides. It also contains a lot of antioxidants that help the body cope with adverse environmental conditions. So do not limit yourself, strawberries contain a lot of vitamins and useful elements, and we have loved its taste since childhood. But her season, unfortunately, is not long. Let's try to save a piece of summer and enjoy strawberries any time of the year! It's about strawberry jam. On long winter evenings, it will remind you of the warm summer and provide you with a supply of vitamins.
In order for the blanks to be well stored, it is important to use only good berries. Choose only whole, dry fruits, without damage or bruising. Overripe or, conversely, greenish are also not good.
Pay attention not to the leaves: if they have dried up or turned yellow, the berry was harvested a long time ago.
In all recipes, we use only dried pure berries. First you need to pull off the green tails. Then gently rinse under running water, let the water drain and transfer to a towel to dry.
A few more words about dishes. It is convenient to cook jam in a wide and low container. The most optimal container is a stainless steel saucepan or enamel bowl. We also need a wooden or silicone stirring paddle.
Aluminum and other oxidizing dishes are not suitable for berry blanks. The best option that our grandmothers still used is a copper basin.
Well, now to our recipes! We will make jam for every taste:
- The classic recipe for strawberry jam with whole berries
- Strawberry jam without cooking
You can simply freeze strawberries for the winter, this method has its advantages: much faster, less sugar is used. But I can't imagine a long winter without strawberry jam! Precisely jams - in small jars, with bright sparkling syrup and whole berries. I do both options for the winter - I freeze and cook.
Classic recipe with whole berries
The jam is made with transparent aromatic syrup and whole berries. Great for decorating pastries, and the syrup can be added to baby cocktails, ice cream, or even porridge. For this option, try to choose fruits of a similar size, preferably medium-sized, so that they all cook evenly.
Proportions for strawberry jam:
Sugar will be required as much as strawberries, that is, the ratio is 1: 1. 2 kg of prepared berries will require 2 kg of sugar.
We take the most common sugar - sand. Make sure that the bag with it is stored in a dry place. Wet sugar is heavier. Better to take white sugar - the whiter it is, the less foam.
Step-by-step cooking recipe:
Let's sort out the berry, tear off the tails. Rinse in cold water and dry on a towel.
Transfer prepared strawberries to a bowl, add sugar and shake well. It is not necessary to stir, otherwise the berries will be crumpled.
Leave for 4-10 hours, covered with clean gauze. The berries will give juice, the sugar will gradually dissolve.
Now put the container on the stove over a small fire, wait until it boils. Then we reduce the heat and cook for another 5 minutes, constantly removing the foam.
It is better not to interfere with our future jam often, you just need to shake the dishes in different directions. Stir very gently along the bottom, preferably with a silicone spatula.
Remove from heat and leave for another 6-10 hours.
At this time, we are preparing jars and lids. Banks must be washed thoroughly. I use regular baking soda. Next, choose a method of sterilization that is convenient for you: you can hold it over steam for 15 minutes; warm up in the oven for 15 minutes at a temperature of at least 180 C. Boil the lids for cans for about 5 minutes, be sure to remove the rubber ring from the lid. If the lids are screw, just boil.
Put our workpiece on fire again, bring it to a boil over high heat, so that it boils faster. Reduce heat and simmer for 5 minutes over low heat.
With this method of preparation, the berries remain whole and even.
Pour hot jam directly into glass jars and tighten with sterile lids. We turn the cans upside down and let them cool completely.
Strawberry jam without cooking
Or you can not boil the strawberries, but cook in a different way. Here the main difference is that the berries themselves do not undergo heat treatment, and therefore they are more preserved. The berries will be whole and will save a lot of vitamins.
To prepare it, we need:
Strawberry - 2 kg
Sugar - 1 kg
Half a glass of water.
Step-by-step recipe for making jam without cooking:
Prepare the berries as usual: sort, rinse and dry on a towel. We do everything very carefully, the strawberries are very tender. Better to wash in a basin in cold water.
Transfer the prepared berries to a bowl with thick walls (so that the syrup cools down more slowly).
Now let's get to the syrup. Combine sugar with water, put on fire.
After the sugar is completely dissolved, cook for another 10-15 minutes. The syrup should thicken but not turn white.
Pour it immediately into the berries, leave to cool completely.
After that, pour the syrup back into the saucepan through a colander and put on fire.
Heat and boil again for 10-15 minutes, then re-fill the berries.
It is necessary to carry out 3-4 such cycles. Each time the syrup will be brighter in color.
Arrange the berries in jars before the last time. It remains only to fill it with hot syrup directly in the jar and twist.
Jam "Pyatiminutka" from strawberries
Proportions for "five-minute" jam
For its preparation, we need sugar and berries in equal proportions. If you take less sugar, the jam will have to be stored in the refrigerator. For 2 kg of prepared and sorted berries, take the same amount of granulated sugar.
Cooking procedure:
Place the prepared berries in a saucepan and sprinkle with sugar.
There is no need to interfere with the berries, just shake the basin well so that the sand evenly wakes up between the berries.
We leave for a couple of hours so that the berries give off juice.
Now we put our container on low heat. Stir slightly to prevent the bottom layer from sticking. But very carefully. Remove any foam that appears with a clean spoon.
Better yet, just shake the pan every 2 minutes so that the berries turn over.
After the jam has boiled, cook for another 5 minutes over medium heat.
After that, pour it into clean sterilized jars, tighten with boiled lids.
Mashed strawberries with sugar without cooking for the winter
The advantage of this option is that you can use berries of different sizes, and slightly broken fruits, but in no case spoiled. In addition, with this method of harvesting, strawberries retain more useful vitamins, because they are not destroyed by temperature during cooking.
Proportions for pureed strawberries:
Sugar will be needed in the same amount as berries (1: 1 ratio)
Step by step recipe:
First you need to knead the strawberries. You can do this with a mashed potatoes, meat grinder or blender.
The last option is the fastest, it will create a uniform consistency, without lumps. But I love more just crushed berries, with small pieces. Try small portions ahead of time and make to your liking.
Now add sugar and mix very thoroughly.
Now all that remains is to arrange the jam in sterile jars prepared in advance and close it with boiled lids.
It is better to use small cans - 500, 600 gram and liter.
Store in a cool place, in a cellar or refrigerator.
Strawberry jam in a slow cooker
The main advantage of this recipe, like all others using a multicooker, is the availability of free time that the hostess can use for herself while something delicious is being prepared inside. And in the multicooker, in the extinguishing mode, the temperature is maintained just below 100 degrees. This saves more vitamins and the berries remain intact.
Proportions for jam:
As for other strawberry sweets, sugar must be prepared in the same amount as for berries, for example, 1 kg per 1 kg.
A step-by-step recipe for making jam in a slow cooker:
As in other recipes, first prepare the berry - we will sort it out, tear off the leaves, rinse it well in a basin with cold water and dry it. Now we transfer the berries to the multicooker bowl, alternating layers of berries and sugar. We start with berries.
Leave it to stand for a few hours for the juice to appear.
It is imperative to remove the valve through which hot air comes out so that the jam does not "run away". You can also leave the lid ajar.
Turn on the "Extinguishing" mode for 1 hour. After 20-30 minutes, you need to remove the foam, then the syrup will remain transparent.
After 60 minutes, place the hot jam in sterile jars and twist.
It is important to note that the option is suitable for all types of multicooker - both the Redmond type, where you set the cooking time yourself, and the Polaris type, when the program is automatic.
Now you know exactly how to deal with autumn blues and winter depression - just open a jar of fragrant treats. As the favorite child's character Carlson said: "Is there still a little bit of jam left?"
What's your favorite strawberry jam recipe?
Hello dear friends!
Let's talk today about the preparation of strawberry jam. Want to try something new besides the five-minute jam?
In fact, there are a lot of recipes for strawberry jam. And many of them are unusual and tasty and are worth trying!
Therefore, today we have prepared for you 15 strawberry jam recipes for the winter with step by step photos.
Today we will cook a lot and it will be very interesting, not only from strawberries, but from strawberries and victoria, with the addition of exotic fruits and ingredients. You have not tried this yet, go ahead!
Many of these recipes are quite old, just little known. As the saying goes, everything new is well forgotten old.
You will certainly surprise your relatives and friends with such conservation.
To quickly go 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 grapefruit jam? Its taste is sweet-tart, and the smell ... The jam has an amazing citrus aroma that will not leave anyone indifferent.
If suddenly you do not like grapefruits (or someone from the household), then feel free to take an orange instead. The taste will be softer, but the citrus aroma will be just as good!
Ingredients:
- strawberries - 1 kg
- granulated sugar - 1 kg
- grapefruit or large orange - 1 pc
- juice from half a lemon
- ground dry ginger - 0.5 tsp
Preparation:
We sort out the berries to exclude all spoiled ones. We wash the strawberries thoroughly in water, for this you can use a saucepan, and after chatting the strawberries there in warm water, discard them in a colander.
For jam with whole berries, it is better to choose a dense, medium-sized strawberry. It is necessary that it be elastic enough, then, when cooking, it maintains its shape and does not fall apart with jelly.
Place the strawberries on a paper towel to dry.
We take a saucepan with thick walls or a basin. Avoid aluminum containers, as they will oxidize the berries. The same goes for a spatula or stirring spoon, it is better to let them be wooden or plastic, but not metal.
Place the strawberries in a saucepan, cover with sugar, shake to better distribute the sugar between the berries.
We leave the berry to let the juice overnight. If you want to quickly, then at least 8 hours.
Shake the present strawberries again and put on low heat. You do not need to stir in order to maintain the shape of the berries. You can only gently shake the pan itself.
We heat 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 infuse for another 10 hours.
Leave it to brew overnight again.
Why insist so many times? This is necessary for the strawberries to absorb the syrup and sugar well. 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 spoil the taste). Cut the peeled slices into large pieces.
We put the jam on low heat and pour the grapefruit pieces into it. Using a spatula, gently help them to distribute and immerse them well in the syrup.
As soon as the jam becomes warm, squeeze the juice of half a lemon into it. This trick is needed so that the jam does not become sugar-coated during storage. If lemon is not available, citric acid can be used.
As soon as the jam boils, add dry grated ginger, helping it to distribute. We wait a minute and turn it off.
We put our jam in pre-sterilized jars, we seal. We put on the lids "upside down" and wrap them up.
After the jam in the jars has cooled down, you can store it in a cool dark place.
By the way, if your strawberries are small in size, 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 flavor and aroma. The smell is refreshing, in a duet 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
- sprig of mint
Preparation:
We prepare strawberries: rinse thoroughly, remove tails and spoiled berries.
Place the strawberries in a cooking utensil and sprinkle with sugar. Why did I indicate two options in the ingredients? One we have for sweet strawberries - allows us to reduce the amount of sugar.
Well, if the strawberries are a little sour or you just like sweeter ones, then feel free to take a kilogram.
Squeeze lemon juice into the same bowl.
Shake the saucepan to distribute the sugar and leave to infuse and let the juice flow overnight or for 8-10 hours.
If it is hot, then the dishes must be moved to a cool place or refrigerated, otherwise everything will turn sour and ferment.
It is convenient to leave it to infuse overnight in order to start cooking with renewed vigor in the morning.
In the morning, put the resulting syrup on low heat.
Shake the saucepan from time to time to create a movement of berries and sugar. So that the former are better impregnated, and the latter is well dissolved. We 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 cooked 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 off. Leave it to infuse overnight.
In the morning we start jam again. We throw away the mint twig. She did her job, redistributed the aroma and taste to the syrup and you don't need to leave it there.
If left, then the taste of mint will become too tangible and will clog the strawberries, it will be overkill.
Bring the contents of the pan to a boil again, cook for five minutes and distribute in sterile jars.
Roll it up, turn it upside down and wrap it up with a blanket.
Our jam is ready, it remains to transfer it to the cellar or pantry for storage.
The trick: so that the syrup is crystal clear, you can strain it through a fine sieve.
Strawberry grated jam for the winter without boiling berries
A great way to harvest strawberries! It is so simple and hassle-free!
Of course it's not really jam. But an undoubted yummy and, by the way, it contains more vitamins than ordinary jam.
This recipe is perfect for any berry, be it strawberry, victoria or wild strawberry.
Ingredients:
- strawberries - 1 kg
- sugar - 1.3 - 1.5 kg
Preparation:
We free the berries from the stalks, rinse well, then dry. In this recipe, drying is important, because we will not cook the contents.
Water can cause the berry to ferment and the jar can burst.
Therefore, it is better to dry the strawberries completely.
Grind the berries in a blender. If it is not there, you can use the usual crush, then the tasty pieces will also remain.
When the sugar is completely dispersed, the "jam" can be sealed. We take sterile dry jars and close our mass in them.
This jam should be kept in the refrigerator.
The first days it will need to be followed. If suddenly the jam starts to rise, "play", then you will have to open and boil it.
The reasons for this behavior of the jam can be a leaky lid or trapped water.
Another good option is to pour into food containers and place in the freezer.
It's safer this way. Well, since such jam is never strongly frozen, it is easy to get it at any time and enjoy it.
Very tasty strawberry mass, loved by both adults and children!
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 pieces
- granulated sugar - 500 gr
- lemon juice - 4 tsp
- ground cinnamon - 0.5 tsp
- gelatin - 1 tsp
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 is small, then you can leave it intact.
We need two good medium and ripe bananas. We clean them and cut them into pieces.
Mix bananas and strawberries in a saucepan, add lemon juice there.
We fill the berries with sugar, shake and leave to infuse for 10-12 hours for the juice to flow.
For the greatest density, you can knead the berries with a crush.
At this time, we will prepare the gelatin, after soaking it so that it swells.
Add the 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 add gelatin.
We pour the finished delicacy into sterile jars, roll it up, wrap it in a blanket and let it cool down like that.
Store it in the refrigerator or in a cool, dark place.
This recipe is quick enough because it does not require re-proofing like some other recipes. Therefore, I advise you to pay attention to it. It tastes awesome!
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 evaporates during the cooking process. Only the smell and taste will remain.
Ingredients:
- strawberries (or small strawberries) - 1 kg
- granulated sugar - 1 kg
- cognac - 1 tbsp. spoon
- grated nutmeg - 0.5 tsp
- water - 0.5 cups
Preparation:
In order for us to really get what is called "berry to berry" jam, it is better to use garden strawberries for this recipe. It retains its shape better than strawberries.
Wash the strawberries and place them in a saucepan.
We fill the strawberries with sugar, take only half for now - 500 g. Shake up the berries so that the sugar is distributed. And we put it in a cool place to let the juice.
We insist 3-4 hours. It can even be longer, then there will be more juice.
Add a spoonful of nutmeg to the contents.
Add water to make more syrup.
Pour in the second half of the sugar and put everything on medium heat.
Cook until ready. We determine the readiness by dropping a drop of syrup on the plate, if it does not spread - it thickens enough, you can turn it off!
We store it where it is dark and cool. We store in the dark so that the jam does not lose its rich color.
How nice it is to get a jar of such 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 delicious duo. Let's try it!
Ingredients:
- strawberries - 1 kg
- granulated sugar - 1.2 kg
- ripe pineapple - 1 piece
- medium orange - 1 piece
Preparation:
Be careful not to wrinkle my strawberries. We unscrew the tails.
Place the berry in a cooking container. If it is very large, it can be cut into pieces. If it is small, leave it intact.
Peel the pineapple, take out the hard core, and cut the pulp into pieces the same size as the strawberries. This will make the jam more harmonious and uniform.
Add the pineapple to the strawberry saucepan.
Squeeze the orange juice there.
Mix everything gently with a wooden spatula.
We put it on the stove. Along the way, we remove the foam. The fire is medium, so that the sugar does not burn, stir or shake the container from time to time.
After boiling, turn on high heat and cook on it for five minutes.
Turn off and remove the last foam.
Distribute in jars, twist, turn over, 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 as confiture is brewed 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:
Cooking berries: wash, carefully sort out, tear off the tails. We knead them with a wooden crush.
Peel the rhubarb, cut into small pieces and add to the strawberries.
Pour the berry with sugar and leave to infuse for 3 hours so that it lets the juice out.
Wash, dry and chop the mint.
We put the syrup on the fire, constantly stirring, bring to a boil and cook for three minutes.
Then add the mint and cook for another three minutes.
The jam should be thick enough and not flowing. Cook until it acquires the desired consistency.
We put the ready-made jam into jars.
We seal and turn upside down.
In the process of cooling, you need to turn it back and forth several times to better distribute the contents inside the jar, while it is not completely frozen.
Store in the dark and cool, after opening - in the refrigerator.
Jam - strawberry jam with kiwi
Another exotic recipe that many will like. 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 piece
Preparation:
You can vary the amount of strawberries and kiwi to your liking. You can also use gelling sugar in this recipe.
Cut the washed strawberries and kiwi into equal pieces.
Sprinkle them with plain and vanilla sugar.
We insist for three hours to form a syrup. Stir with a wooden spatula to dissolve the sugar better.
We put on the strongest heat and quickly bring to a boil.
After that, we reduce the fire and cook slowly for 8 minutes, removing the foam.
Pour the confiture into jars, twist it, turn it over and wrap it until it cools.
We eat with pleasure on winter evenings.
Store in a cool dark place until use. After opening the can, store in the refrigerator.
French style strawberry jam with lemon and orange
This recipe perfectly fits the saying: it is better to see once than hear a hundred times. A very interesting video with secrets for cooking jams for hostesses. We look:
Dry strawberry jam
What is dry jam? What happens?
As it happens, I tell my guests and take out a jar with such delicacies. They are also called candied fruits.
They are also multifunctional! You can eat it like this, or you can use it for filling and decorating cakes or pies, and even add it to compotes.
We need a medium-sized berry - garden strawberries.
We need:
- strawberries - 1 - 1.2 kg
- sugar - 1.2 kg
- water - 2 glasses
Preparation:
We sort out the berries and wash, if there are stalks, remove them.
Put water in a saucepan and add sugar to it. Bring to a boil so that the sugar is completely dissolved and you get such a sweet syrup.
The syrup should cool, after which we put the strawberries in it.
We insist berries in syrup for 24 hours, in a cool place.
After a day, put a saucepan with berries in syrup on the stove and bring to a boil. Cook berries. In the process, they should become translucent.
Then we take them out of the syrup and put them on any convenient surface to dry. You can use an electric dryer or oven to make the process go faster.
Pour well-dried berries with powdered sugar and place in sterilized jars.
Close tightly with lids and store.
Such yummy! Children also really like such candied fruits, they are like candy.
Cooking candied strawberries
There is also a good way to make dry jam, it is faster. I use it when there is no time.
Ingredients:
- strawberries - 1 kg
- water - 1 l
- sugar - 800 gr
Preparation:
Put sugar in water, stir and boil.
Place the berries in the syrup and cook for ten minutes.
We put it in a colander, we no longer need syrup, let it drain.
Lay out the strawberries and dry them.
These are the elastic berries you should get.
We lay out in jars and twist. Dry jam is well stored just in the pantry, without a refrigerator.
Swedish strawberry jam - silt
Swedes also know a lot about strawberries and even have their own recipe for making them. Less sugar is put in the silt than in our jam and the technology of its preparation is slightly different.
Ingredients:
- strawberries - 1 kg
- sugar - 600 -800 gr
We take less sugar, if the strawberry itself is sweet, if it is sour, then more. Therefore, there are two options for the amount of sugar in this recipe.
Preparation:
We also need a heavy-bottomed saucepan.
The Swedes do not pour the strawberries with sugar, but immediately send them to the dishes, press them down so that enough juice comes out of them and put them to boil.
Cook strawberries for 15-20 minutes, stirring occasionally.
They are removed from the heat and only now they are covered with sugar. Stir.
The sugar should be completely dissolved in the hot berry syrup.
We keep the silt in the dark and cool.
Here's a quick Swedish recipe.
Thick strawberry jam - delicious recipe
This recipe is one of my favorites! It is very successful and the jam turns out to be 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 myself.
We put it in a cooking bowl, cover it with sugar, shake the contents well for even distribution and good juice release.
We put this stuff in the refrigerator for 24 hours. During this time, the strawberries will let out 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 cook over low for another 30 minutes. We remove the foam.
The jam should thicken enough. After cooling, it will become even thicker.
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, and this is always a plus. I suggest watching the video recipe:
Here is such a simple recipe for your favorite childhood treat!
Strawberry Jam - Sugar Free Puree
Even this happens, not everyone has a sweet tooth indeed. After all, strawberries are sweet in themselves.
Let's make a wonderful sugar-free strawberry puree.
Ingredients:
- strawberries - 1 kg
Preparation:
Place the pre-peeled berries in a saucepan, crushing slightly to let the juice flow.
Put on the stove and heat to 90 degrees, stirring, but do not boil.
Grind the contents of the pan with an immersion blender.
And already this mass on low heat we bring to a boil, stirring constantly, so as not to burn.
Cook the strawberry mass for five minutes.
We put it in jars, roll it up. All subsequent actions are the same as with any other jam: turn the jars upside down, wrap until cool and place in storage.
We keep it cool and dark.
These are wonderful recipes, choose and cook aromatic and tasty jam for the delight of family and friends!
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Remove the spoiled one. If you want to make jam with whole berries, choose beautiful, dense and not overripe fruits. Not too pretty, mashed berries are suitable for jam with a uniform consistency.
8 recipes for strawberry jam
olhaafanasieva / Depositphotos.comThe jam is called so because after boiling it really boils for only five minutes, but in several approaches. The syrup turns out to be liquid, and the berries remain whole and beautiful.
Ingredients
- 1 kg of strawberries;
- 1 kg of sugar.
Preparation
Place half of the strawberries in a saucepan and add half of the sugar. Top with the rest of the strawberries and sprinkle with the remaining sugar. Leave for 4-5 hours at room temperature for the berries to juice.
Place a saucepan over low heat and bring to a boil. As the strawberries boil, they will release even more juice. Cook the jam for another 5 minutes, then remove from heat and leave to cool completely. Then bring it to a boil again, boil for 5 minutes and cool. After that, repeat the cooking one more time.
According to the traditional recipe, the five-minute jam must be cooked three times. But you can do this a few more times if you want the syrup to become thicker.
youtube.com This jam is prepared in one go. In the process, the berries soften and become darker, and the dessert itself turns out to be more uniform.
Ingredients
- 1 kg of strawberries;
- 1 kg of sugar.
Preparation
Pour sugar over the strawberries and place over low heat. After about 15 minutes, the berries will exude juice. Cook the jam for about 2 hours, stirring occasionally. When hot, the jam will be watery, but after cooling it will thicken.
nakormi.com This dessert turns out to be incredibly aromatic, and the sweet banana taste sets off a light strawberry sourness.
Ingredients
- 500 g strawberries;
- 3 bananas;
- 100 ml of water;
- 300 g of sugar.
Preparation
Cut the strawberries into quarters and into slices. Pour water into a saucepan, add sugar and, stirring occasionally, bring to a boil over low heat. Then simmer for about 5 minutes, until sugar dissolves.
Remove the sweet syrup from the heat and place the bananas and strawberries in it. Stir gently and leave to cool. After that, bring the jam to a boil over moderate heat, boil for 5 minutes and cool again.
Repeat cooking 3-5 more times, depending on the desired thickness of the jam. The more you cook, the thicker the syrup becomes.
eatsmarter.com Sweet but not sugary jam with a pungent taste.
Ingredients
- 800 g strawberries;
- 400 g sugar;
- 2 oranges.
Preparation
The berries can be left whole or cut into quarters. Put them in a saucepan, cover with sugar and bring to a boil over medium heat.
prigotovit.info The jam turns out to be very tasty, and the five-minute cooking method keeps the berries intact.
Ingredients
- 800 g cherries;
- 1 kg of strawberries;
- 500 g of sugar.
Preparation
Remove the seeds from the cherries. Transfer strawberries and cherries to a saucepan and cover with sugar. Bring to a boil over moderate heat, simmer for 5 minutes and cool slightly. Then repeat cooking in the same way twice more.
eatsmarter.com Apricot and strawberry complement each other well. To prevent the apricot from losing its shape, choose fruits with dense pulp.
Ingredients
- 500 g strawberries;
- 500 g apricots;
- 300 ml of water;
- 1 kg of sugar.
Preparation
Peel the apricots and cut into quarters. Add whole strawberries to these. Pour water into a saucepan, add sugar and, stirring occasionally, bring to a boil over low heat. Then cook for a few more minutes until the sugar dissolves.
Pour the resulting syrup over the apricots and strawberries and leave for a few hours. Then bring the jam to a boil over medium heat and cook for 15 minutes.
youtube.com This method will save you time and effort, since you do not have to adjust the temperature, as is done when cooking on the stove. You just need to put all the ingredients in a slow cooker. The taste of the jam will not differ from the classic one.
Ingredients
- 1 kg of strawberries;
- 1 kg of sugar.
Preparation
Strawberries can be left whole or cut into quarters. Put it in a multicooker bowl and cover with sugar. You can crush the berries a little with a crush, if you want the jam to be more uniform. Set to "Sauté" and cook with the lid open for 1 hour.
youtube.com This jam is called raw. You can eat it immediately or in plastic bags and enjoy almost fresh strawberries in winter.
Ingredients
- 1 kg of strawberries;
- 700-800 g of sugar.
Preparation
Fill the berries with sugar and mash them with a crush. You can also use a blender to do this. It is better not to grind the berries in mashed potatoes, but leave small pieces. This will make the jam look more interesting. Leave it on for a few hours to completely dissolve the sugar.
We cook strawberry jam for the winter in a basin, in a saucepan or in a slow cooker. For five minutes, for example, I cannot cook in large containers, only in small portions, then it really does not cook for more than five minutes. Therefore, the proportions in this article are very relative. If your strawberries are very sweet, use equal amounts of both berries and sugar. Sometimes the garden victoria is sour, then the ratio is 1kg. berries for 1.2 kg. Sahara.
Strawberries are also suitable for jam without cooking at all. However, I want the jam to be thicker and the berries in it were whole, and not boiled. Needless to say, we are, of course, one of the first to eat this delicious jam. We love to indulge in tea with strawberry jam on long winter evenings.
A favorite berry ripened in the garden. And already all the adults and children ate their fill of delicious, fresh strawberries. We start harvesting for the winter. We have to keep up, our summer in Siberia is short. I recently posted 4. In this article, we'll talk about how we cook jam from these fragrant berries.
Whichever cooking method you choose, strawberry jam will always be delicious and aromatic.
These step-by-step photo recipes detail the ins and outs of making a sweet dessert. Choose any and cook with pleasure.
Thick strawberry jam for the winter with whole berries
My most disliked moment is peeling each berry, tearing off the tails. But, having gained patience, I still sort out all the harvested berries. I remove garbage and crumpled, overripe specimens.
Making the classic jam with whole strawberries and real caramel syrup will take patience and time again. We will boil and cool the syrup with berries three times to caramelize the syrup and get real thickness. There is no need to add thickeners. As a result, we will get such a delicious result that will delight the whole family in winter.
What you need:
I got two kilograms of berries and I measured out two kilos of sugar. The dishes are preferably stainless or copper, low and wide. Fill the pan not to the top, leave about 7-10 centimeters.
How to make strawberry jam for the winter:
1. Carefully wash the berries under running water and transfer them to a sieve or colander. I went over it in advance.
2. I pour it into a container for jam - a layer of berries, a layer of sugar. I shake the saucepan lightly and fill it with layers for longer.
So I fall asleep all the berries and so that the top layer is sugar.
3. Cover with a napkin and leave in the refrigerator until tomorrow. A day later, a lot of juice was released from the berries and almost all the sugar melted. However, it is still on the bottom of the saucepan.
4. I put the jam on the stove and wait until it boils. Stir gently with a wooden stirrer to raise the sugar deposited at the bottom. I constantly remove the foam with a slotted spoon.
You can not remove the foam, but then the finished dessert will not be so transparent.
I reduce the heat to the smallest. And so I boil for about five minutes and remove the pan from the stove. I leave it to cool, covering it with a napkin, for another day.
5. A new day has come. I put the container on low heat again, wait for it to boil and cook for five minutes. Don't forget to remove the foam. I leave it to cool again until the next day.
6. On the third day, my syrup turned dark red. And it has already thickened quite a bit. Today I will cook it for 10 minutes. To evaporate the remaining excess liquid and achieve the desired thickness and transparency. I continue to constantly remove the foam.
The jam is ready. I take it off the fire. I already sterilized the jars in the oven. The lids are boiled. I trust my husband to pour the hot dessert into the jars and close them. And, of course, I leave a little in a vase to eat now. Mmmm ... delicious!
When the delicacy has cooled down, it becomes clear how transparent it is and the berries are dense and whole. And the taste and aroma defy description! Of course, not everyone wants to cook for three days in a row. However, boiling the syrup and skimming the foam for five minutes a day is not at all difficult. But storage of such a treat does not require a cold temperature. It is allowed to keep it even in a warm room.
Five minutes - a classic recipe for strawberry jam
If someone was frightened by the fact that the dessert is being prepared for three days, watch the speedy recipe from the video of Irina Belaya's channel. This method is not only the fastest, but retains all the useful vitamins and bright scarlet color in strawberries.
Here is such a hasty method of harvesting garden victoria. Of course, you should not expect a large syrup thickness here. But everyone has different tastes. Someone does not like the thickness of the jam at all.
A simple recipe for strawberry jam for the winter without boiling berries
And what is left for the laziest? There is also a way to prepare strawberries, in which we will not cook anything at all. Let's try it out too. Moreover, very little time and labor will be required here.
2. All preparation is over. I proceed directly to the preparation. I pour layers into a shallow, but wide bowl or pan - a layer of sugar, a layer of berries, I level it. And again I lay the components in layers. If you immediately fill up all the strawberries and cover them with sugar, then this can violate the integrity of the berries.
3. Now I shake the bowl several times and put it in the refrigerator. And, as Masha sang in the famous cartoon: - "You cook, my jam is extraordinary!" 12 hours will be enough for a lot of juice to come out of the berries to dissolve the sugar.
You can sometimes stir it slightly with a wooden spatula or spoon.
When I see that all the sugar has melted and the berries are just floating in the syrup, I set to sterilize small jars. 
3. I pour the jam into still uncooled jars and cover with boiled lids. Do not roll up the lids. Even ordinary nylon caps are fine. Anyway, storage of such food is possible only in the refrigerator.
This dessert is easy to prepare even in winter from frozen berries. The whole work is to mix the ingredients and leave them until the sugar is completely dissolved. And, please, drink tea with a sweet treat!
How to cook strawberry jam in a slow cooker (video recipe)
This recipe is for those who have such an assistant on the farm as a Redmond multicooker or another company. Watch a video from Marina Petrushenko's channel on how to cook strawberry jam in it.
I have everything about strawberry jam for today. And I have a lot of Victoria today. We will also cook jam and confiture with gelatin. But this will already be another article.
Thanks to those who cooked extraordinary jam with me. Enjoy your tea!
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Good day, dear readers. Strawberry jam is considered a popular, almost national product, recipes for its preparation are inherited, decorate the pages of great works. Remember the dispute described by Leo Tolstoy in the Levins' house, when Kitty's daughter-in-law insisted that jam cooked without water tasted better?
In this article, all the secrets of strawberry blanks will be considered step by step and with a photo. A simple recipe on how to make the most delicious jam in a multicooker, quickly and quickly cook in five minutes, blanks with gelatin. Even the famous recipe from the great writer's wife's cookbook will add to your notebook. Let's get started.
Very few utensils are required for cooking. First of all, it is the capacity.
Give preference to dishes that are low, but wide, such as a basin. Of the material, it is better to dwell on aluminum or copper, but the second will need to be cleaned for a long time from bluish plaque - this is not applicable.
When choosing berries, give preference to ripe small fruits, always firm. Overripe and large ones in cooking will lose their shape, from green ones the dish will acquire an undesirable sour taste.
Before cooking, sort the tender berries, remove wrinkled, green and rotten ones. Wash the rest well in running water, try not to damage the product.
If heavily soiled, pre-fill with clean liquid for a few minutes. Remove the sepals, place on a waffle or paper towel, let the berry dry naturally.
Be sure to remove and remove the foam when cooking. Pour the dish while boiling. Store the workpiece in sterile prepared jars, under the lids rolled up with a special key.
Jars and lids must be sterilized. The container is turned over, wrapped in a warm blanket and in this state is cooled to room temperature. It will take at least a day in time.
The classic strawberry jam recipe
According to the classic recipe, no water is added during cooking. It is not recommended to stir when cooking, the preparation is obtained with whole berries . To completely dissolve the sugar, the container is raised and shaken several times.
The amount of sugar is taken according to taste, usually less than berries. Approximately 1.5 kg of sweetness per 2 kg of strawberries. When preparing, observe the following sequence:
- Set aside half the sweetness. Place the prepared berries in a container in layers, sprinkling each with granulated sugar.
- Cover the basin with a layer of cheesecloth and set aside until the sweetness dissolves, about 7 hours.
- Bring the liquid to a boil over low heat, shaking the container occasionally. Add remaining sweetness. Boil over low heat for five minutes.
- Cover with gauze and set aside until it cools completely, for 7-10 hours. Put the saucepan on low heat, bring to a boil, simmer for five minutes. Cover, set aside until cooled. Before the third boil, prepare the container for further storage in the winter.
Boil the jam for at least 5 minutes the third time. Pour into jars. Refrigerate to room temperature in an inverted wrapped state.
Thick strawberry jam recipe
For thick jam, use three parts sugar in four parts of a berry. In addition, you will need 1 lemon for 2 kg of the finished product, it will help the dish preserve better, add sourness. Recipe for the winter:
- Lay the prepared fruits in layers in a container, sprinkle with sugar. Set aside for 7-8 hours until juicing appears.
- Put the saucepan on low heat, bring the food to a boil, stirring gently from time to time. Add lemon juice. Check for readiness before turning off the heat.
How to check readiness? Approximately 10 minutes after the beginning of boiling, drop on a saucer, earlier the housewives used a nail for this purpose, a little bit of jam.
The finished product should not run. Cook if necessary. Store under a metal lid in sterile jars.
Jam, five-minute recipe
Many people think that Pyatiminutka is the best recipe. Despite the quick preparation, the preparation is tasty. Take granulated sugar one and a half times more than berries. Cooking sequence:
- Place the berries in a saucepan, pouring sugar in layers. Cover with a cloth and set aside until juiced. It will take at least seven hours in time.
- Drain the juice. Boil for a few minutes, skimming off the foam.
- Pour the juice over the strawberries. Bring to a boil over low heat and simmer for five minutes.
Roll up in sterile jars. Turn it over, wrap it up. In this state, cool to room temperature.
Video - strawberry jam, five-minute recipes
Strawberry jam without boiling berries, recipe
Which jam is tastier, overcooked, cooked in five minutes, or not cooked at all? Everything is delicious, to make sure of this, let's try not to cook the berries at all.
So vitamins are better preserved and the aroma will hardly change. There is also such a recipe. For cooking, take fruits twice as much as sweets. The sequence is as follows:
- Start with syrup. Dissolve granulated sugar, for 2 kg of sweetness, one and a half glasses of water. Boil the syrup until viscous.
- Pour the syrup over the fruit and set aside for 10 minutes.
- Drain the syrup, bring to a boil again. Pour the liquid into the berries, soak for 10 minutes.
- Repeat the procedure a third time. Close the metal covers with a key.
Refrigerate upside down, wrapped. Store in a cool place.
Strawberry Jam with Gelatin
Winter preparation according to this recipe looks great, can be served with pancakes or baked goods. The dish is very easy to prepare. For 3 kg of strawberries, 1.5 kg of granulated sugar and 3 tbsp. tablespoons of gelatin:
- Pour half the sugar over the strawberries and set aside for 5 hours.
- Bring the dish over low heat to a boil, add the remaining sweetness, cook for 5 minutes.
- Cool for 4 hours. Dissolve the gelatin in a little water. Bring the dish to a boil, pour in the gelatin, cook for 10 minutes.
Roll up in sterile jars with metal lids.
To make jam according to this recipe, take 20 grams of pectin, sweets and berries, 1 kg each. Grind or chop the prepared fruits in a blender. Bring to a boil over low heat, add pectin and sweetness, cook for 10 minutes.
Strawberry jam in a slow cooker
The multicooker has a significant drawback, a large volume cannot be cooked in it. But great for cooking without sugar at all.
It is enough to put the berries in a bowl, set for an hour in the soup or stew mode. Stir occasionally. To avoid splashing, fill the bowl no more than half full.
In the same way, the preparation for the winter is cooked with sugar. Pour the liquid into a prepared sterile container. Cool wrapped up.
Video - delicious strawberry jam in a slow cooker
Literary recipe
According to the given recipe, the mother of I.S.Turgenev cooked and the writer did not try jam more delicious. Everything is simple here. The only feature is that the dish is prepared in rose water. To do this, pour the tea rose petals with water and bring to a boil over low heat.
To prepare 1.5 kg of berries, you need a syrup of 1 kg of sugar and one and a half glasses of water, half diluted pink. Pour the boiled syrup over the strawberries and cook for 5 minutes. Refrigerate. Drain the syrup, bring to a boil and cook.
Only four times. Store in glass containers closed with metal lids.
The recipes above will help you make delicious jam and keep it until next summer. From the proposed ones, you can choose your best one or try everything at once and compare the results. I am sure no matter what recipes for strawberry jam you choose, you will like them, and the dish will be very tasty.
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