Strawberry jam - recipes on how to make strawberry jam. How to make strawberry jam quickly and tasty

15.10.2019

At the beginning of summer, the most ripe delicious berry- strawberries, and every housewife wants to save a piece of summer for the winter. When on a winter evening with your family you can discover an amazing strawberry delicacy.

There are many recipes for canning this berry, but the classics remain classics.
To prepare this delicacy you will need:

3 kilograms of strawberries.
2 kilograms of granulated sugar.
utensils for cooking.

Which strawberry to choose for making strawberry jam?

If you are not a summer resident, and you do not have a strawberry plantation, do not worry, you can buy one.
When buying, pay attention to the quality of the fruit, they must be whole and ripe.

Before preserving, the berries must be thoroughly rinsed with water, then dried and sorted out, removing the damaged ones from the total mass, and only then remove the sepals from it. Choose small berries. This will be the most the best way for jam, but if you come across large fruits, then cut them into several parts.

Choice of dishes

Use a large saucepan or wide bowl to make the jam.

The dishes in which the jam will be prepared must be enameled. It is strictly forbidden to take aluminum containers, since cooked jam in such a container will turn out sour.

How to make strawberry jam:

Pour all the strawberries into the container in which you will cook.
Sprinkle the berries with a kilogram of sugar. Then, the strawberries sprinkled with sugar must be left for six hours, and the best option would be to leave it overnight in order for the berry to start juice.
When you see that the strawberries have started up the juice, you can put them on the stove, on a slow fire. In the process, as the berries begin to boil, they must be gently stirred and removed, the resulting foam.
When the jam boils, add 400 grams of sugar and simmer for another ten minutes over low heat. Then set the pot aside for 3 hours.
Then again put the saucepan on the fire and boil a second time. As soon as you see that the jam begins to boil, add the remaining 600 grams of sugar and boil it for another ten minutes, after which the pan should be set aside.

While the delicacy is cooling down, prepare half liter jars. To do this, you need to thoroughly wash and sterilize the jars. After that, you need to spread the jam in jars and roll it up pre-boiled iron lids.
Then the jars need to be turned over on the lid and wrapped in a warm scarf for a day.

Strawberries in currant syrup

Using this recipe, you will make an amazing jam. You will get a strawberry in thick syrup ruby color. On winter evenings, opening a magic jar with fragrant berries, you will remember all the moments of the past summer.

You will need:

3 kilograms of sugar.
4 kilograms of strawberries.
2 kilograms of red currants.

Recipe for making strawberry jam for the winter:

The first step is to sort out the strawberries, removing the damaged fruits from the total mass. Then wash under running water, dry, and then get rid of the stalk. Then pour the berries into an enamel pan and sprinkle with sugar. Leave the strawberries sprinkled with sugar for a while to let the juice, for at least eight hours, and even better, leave it to infuse overnight.
The next step is to prepare the red currant syrup. To do this, you need to take the berries, separate from the twigs, rinse under water and pour into an enamel container, pour cold water. So much water is needed so that it only covers the currants. We put the saucepan on the stove and boil until the currants completely burst. Then set aside the pan and let cool. Then we take the berries and rub through a strainer in order to remove the seeds. We remove the resulting and cooled consistency for a while to the side.
As the strawberry has started the juice, you need to separate it from the juice. A colander is suitable for this. After you have separated the juice, it must be placed on the stove to boil. Add cooked currant extract to this juice.
As it boils, foam will appear on the surface. It must be constantly removed so that the syrup is perfectly transparent.

After the syrup has boiled, let it boil for another 15 minutes. After that, turn off the heat and pour in the strawberries. We put it in the refrigerator for another day.
The next steps in making the jam will be to repeat the procedure for separating the berries from the juice using a colander, and again put it on the fire. After the syrup has boiled, boil it for another 20 minutes until it begins to thicken. As soon as you see that the syrup has reached the desired thickness, you need to pour strawberries into it. Mix everything thoroughly and let it boil for another five minutes. After that, the jam must be set aside and laid out in pre-carefully washed and sterilized jars. As soon as you fill the jam jars, you need to roll them up with sterilized iron lids.

Jam with strawberries, nuts and cognac, with spices for the winter

Most housewives cook classic jam with two ingredients, but having prepared such a delicacy with the addition of nuts infused with liqueur, you will surprise with an unusual exquisite taste all guests.

For a treat you will need:

0.5 kg of strawberries.
0.3 kg of sugar.
250 g walnuts.
50 milliliters of brandy.
1/3 teaspoon ground cinnamon

The four steps to making a treat:

Choose strawberries. It should be small, but if you come across large berries, they will need to be cut into several pieces. The berries need to be sorted out, removing the damaged ones, washed under running water, dried and removed the sepals. Pour the berries into an enamel container, sprinkle it with sugar and put in the refrigerator overnight.
Walnut kernels must be sorted out and washed under running water. Then put them in a cup and pour over boiling water and leave them for five minutes. Then remove from the water and transfer to a glass jar. Pour cognac over them.
The jar must be closed with a lid and put in the refrigerator overnight.
In the morning you can start making jam. To do this, you need to get the berries and nuts from the refrigerator and mix them in a saucepan where the delicacy will be prepared. Put the saucepan on the stove and bring the berries and nuts to a boil over low heat. As soon as the jam boils, add the cinnamon to it and let it simmer until it thickens.
After the jam is ready, it must be removed from the stove and laid out in pre-washed and sterilized jars and rolled up with lids.

You can also familiarize yourself with other recipes for preparations for the winter and recipes on our website

Strawberry banana jam at home

Each hostess wants to amaze loved ones with some unusual dish... If you cook and treat your guests with this delicacy, then they will all be amazed at this dessert. The taste of this jam is reminiscent of the taste of fruity gum. The jam in a combination of strawberries and bananas turns out to be thick and perfect for filling in a pie.
Ingredients for the treat:

One kilogram of strawberries.
One kilogram of sugar.
Three bananas.

How to make strawberry banana jam:

To begin with, you need to sort out the strawberries, removing damaged fruits from the total mass, rinse under running water and peel off the stalk.
Pour the strawberries into an enamel bowl and sprinkle with sugar. After that, leave for at least five hours for the berries to start juicing. You can speed up the release of juice by periodically stirring the berries with a wooden spatula.
After you see that the fruit has let out a lot of juice, put the pan on the fire to boil. As the berries boil, they must be boiled for five minutes. In this case, you need berries, stir constantly and remove the foam with a spoon. After that, set aside the pan with berries to cool for three hours.
After the time has elapsed, the jam must again be put on the stove and boiled. Let it boil for another five minutes, constantly skimming off the foam in the process. Then again set aside to cool for three hours.
After the necessary time has passed, put the jam on the stove to boil for the last time. At the same time, add bananas cut into small circles to the berries. Mix everything thoroughly and continue to cook.

The jam should boil for at least 20 minutes, but if you want to give the jam more thickness, you can boil it longer.

Set aside the finished jam from the stove and put it in pre-washed and sterilized jars. Then cover with iron lids and roll up.

Strawberry Tailed Jam Recipe

Strawberries are considered one of the most useful berries, therefore, it is consumed both fresh and canned. There are many recipes for canning, but this recipe retains a large amount of vitamins, since the fruits are not heat-treated and remain almost in their natural form.

Required Ingredients:

One kilogram of strawberries.
Three hundred grams of sugar.

Method of making strawberry jam with a tail:

You will need strawberries to make the jam. Berries should be medium in size. They must be rinsed and dried.
Highly important point in the preparation of jam is that the sepals should never be torn off.
Pour the berries into a clean enamel pot and cover with sugar. Then we put the pan in a cool place, it is advisable to leave it for the whole night, and in the morning start making the jam. After the berries have started up the juice, they must be separated; this will require a colander. Then put the separated fruits in pre-sterilized jars. Strawberries should be stacked tightly to the very neck of the jar. After you have put in all the berries, you can start preparing the syrup. To do this, put the remaining juice on the fire and bring it to a boil. Sugar that has not yet dissolved in the juice dissolves quickly when heated. Then pour the hot syrup into jars with strawberries laid in them. Then take a saucepan, put a lining of fabric on the bottom and put jars on it. Pour water into a saucepan, so that it does not reach three centimeters to the neck of the jar. Jars, cover, but do not roll up. Then we put the pan on the stove and let the water boil.

After the water has boiled, we sterilize for 20 minutes.

After the sterilization time has elapsed, you need to remove the cans from the water and roll up the lids. In order to make sure whether you rolled up the jam well, you need to turn the jars on the lid. If you do not see air bubbles in the jar, then you have rolled up the jars well and can be put away for storage.

Do not forget to prepare for the winter and.

We will be happy to answer any questions you may have in the comments.

Strawberry jam is usually made at the end of the strawberry season, when the berry begins to fade, gradually giving way to other seasonal berries and fruits. And, if you decide to cook 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 own juice), thick strawberry jam (you can even use it as a filling in baked goods), you will learn how to cook strawberry jam with lemon, five-minute jam, how to make a strawberry preparation for the winter. Plus the little secrets and tricks to follow to make the perfect strawberry treat.

Try the strawberry berry as well.

How to make "Strawberry Jam"

10 minute jam recipe. According to this recipe, you get beautiful (the jam retains its natural color), aromatic and very delicious jam with whole berries. It is better to use berries of the same medium size.

Ingredients:

We take strawberries and sugar in a 1: 1 ratio, water 50-70 ml per 1 kg of sugar, 2-3 pinches of citric acid.

Making strawberry jam

Sort the berries, wash under running water. remove the stalks.

Pour sugar into the boiled water, when the syrup is boiled, remove the sugar foam and add the berries. From this moment, the countdown begins, we cook the jam for 10 minutes over low heat. With a slow boil, gently stir the berries so as not to damage, it is better to do this with the back of a spoon. Add a preservative 1-2 minutes before the end of cooking - citric acid... We put the jam in clean, sterilized jars.

Uncooked Strawberry Jam with Whole Berries

The jam also turns out to be very aromatic, with beautiful whole berries and clear syrup. For the recipe, select whole, undamaged berries. Store this jam in a cool place. Jars for jam should first be washed well with soda and dried. Jars of 0.5 liters or 1 liter are suitable.

How to make strawberry jam without boiling in your own juice

Sort the strawberries, wash and let the berries dry slightly. Better to start making jam in the evening. We put the berries in jars, and pour 100 grams into each jar on top. Sahara. We leave it overnight. The berries will start up juice, the contents will decrease in volume. To keep the jars full, we spread the jam from one jar into other jars.

For example, there were 3 cans, we transfer from one to the other two. We put cans in a saucepan with warm water and sterilize jars of strawberry jam in boiling water for 10-15 minutes.

Strawberry jam in its own juice is ready! The yummy is extraordinary.

Strawberries in this jam are whole. Uncooked.

We will need: for 2kg. strawberries, 1.2 kg sugar, 500 ml water

How to make strawberry jam five minutes

First, the syrup is cooked: sugar is poured into water and cooked over low heat until the sugar is completely dissolved.

Pour the prepared berries with the prepared syrup (wash, remove the stalks), do not mix the syrup with the berries in order to avoid damaging the berries. Cover the container with berries with a film or towel and leave to stand for 2 hours.

At this time, you can prepare the container for the jam: wash and sterilize the jars and lids.

After 2 hours, put the container with strawberries and syrup on medium heat, let it boil. From the moment the jam boils, cook for exactly 5 minutes, and remove from heat.

We shift the strawberry jam into pre-prepared jars, screw the lids. We turn the jars of jam, cover with a towel, keep in this form until it cools completely.

Strawberry jam with lemon and mint

To cook strawberry jam, we need:

For 1kg of strawberries, 1 lemon, 700g. sugar and mint leaves

How to cook:

Wash the berries under running water, let the water drain, let the berries dry slightly, put the berries in a container, sprinkle with sugar and leave in this form overnight or for 7-8 hours. When the berry is to start up the juice, you can proceed to further cooking the jam, beforehand, the berries should be gently mixed, add mint leaves, cook until boiling. When the jam boils, cook the jam for 5 minutes.

Wash the lemon, rub the zest from one lemon, squeeze the juice from the pulp. Zest and lemon juice add to the jam and cook for another 10 minutes. Put the finished strawberry jam in sterilized jars.

Strawberry jam for the winter

A very simple recipe for strawberry jam will help you dispose of berries when 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 berry, it is best to soak the victoria in a bowl of water to remove all dust and dirt. Then drain the water using a colander. But, if there is no time, then it is just good to rinse the berries through a colander under running water, let the water drain. Remove the tails, watch and select rotten and spoiled berries in the process.

Sprinkle the strawberries with sugar and leave for 1.5 - 2 hours so that the berries can let the juice flow. Then put on fire and bring to a boil. Remove the jam from heat and leave for 4-5 hours. Then bring the jam to a boil again.

Transfer hot jam to sterilized jars and roll up. Flip the banks. Keep upside down until cool. Remove jars of jam in a dark place for storage.

Frozen strawberry jam

This jam comes with the addition of apple and orange. The orange gives a subtle light bitterness, the apple also complements the taste and acts as an additional gelling agent. The jam turns out to be very tasty and lively due to the minimum cooking time.

We will need:

For 750g. strawberries, 1 orange, 2 apples, 2 sachets vanilla sugar, as well as 0.5 kg gelling sugar 1: 2

How to make frozen strawberry jam

Defrost the strawberries. Wash the orange, cut into pieces and grind in a food processor. Grind apples and strawberries, not necessarily until 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, from the moment of boiling, cook for 4 minutes, stirring the jam constantly. Pour hot jam into prepared jars. Can be closed with nylon caps. 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 a banana. The jam is obtained with a delicate creamy taste.

We will need:

For 1kg of strawberries, 1kg of sugar and 3 bananas

How to make thick strawberry banana jam

Prepare the strawberries, sprinkle with sugar and leave for 5-7 hours so that the berries let the juice flow. Then we 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 infuse for another 6 hours. Then again put the jam on the fire, bring to a boil and add the banana, cut into circles, to the jam. Mix the jam and cook over the fire until the desired thickness. The minimum cooking time should be at least 20 minutes. We transfer the finished jam to sterilized jars and roll up the lids!

Thick strawberry jam is ready!

Enjoy your tea!

Have you already made strawberry jam?

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. except 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 workpieces to be well stored, it is important to use only good berry... 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 decoration confectionery, 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?

How to cook strawberry jam so that the berries remain intact, many hostesses know, right? But how to make strawberry jam without boiling berries, I will tell and show you today. That's why simple recipe you will get fragrant, whole berries in a sweet and thick syrup - a fabulous treat for the whole family!

A prerequisite for any delicious strawberry jam can be safely called high-quality raw materials, that is, berries. In this case, try to choose a fragrant strawberry that is small (closer to small), whole, dense and elastic. Crumpled or very large berries will not work - they will not hold their shape and will even fall apart in mashed potatoes. Spoiled ones will cause fermentation in the jar at all - sweet preparation have to be thrown away.

I would not recommend reducing the amount of granulated sugar for strawberry jam without cooking, since this is a preservative. In addition, various spices (cinnamon, cardamom and others) for our family personally do not go well with this dessert: my family members love, so to speak, the pure taste and aroma of this fragrant berry.

Total of the specified quantity necessary ingredients it turns out about 1 liter of strawberry jam without cooking. You can choose the volume of jars that suits you best. I used 3 jars with a capacity of 200 milliliters each and 1 half-liter jar, in which I separately closed the thick strawberry syrup.

Ingredients:

Cooking a dish step by step with a photo:

Berries for this particular recipe are suitable for medium-sized, firm and excellent quality. We sort out the strawberries (substandard, that is, crumpled, can be used to make strawberry jam or marshmallow, and we safely throw away the spoiled ones) and mine. To do this, we collect in a large container cold water, put the berries in it and give them literally a minute to swim - this way the sand will sink to the bottom. Gently mix the strawberries with your hands, then remove and transfer to a colander. It is important not to remove the stalks until the berries are clean. Otherwise, the strawberries will absorb a lot of water and become limp.

We remove the stalks and put the clean berries in a bowl of a suitable size. Strawberry weight (1 kilogram) is indicated already prepared.

Now let's start preparing the sugar syrup, which we will subsequently pour over the strawberries. To do this, pour 800 grams of sugar into a small saucepan with a thick bottom or a saucepan and pour 150 milliliters of water there (you can cold, you can hot - whatever you like).

We put the dishes on high heat and, while stirring, bring the contents to a boil. When all the sugar has dissolved and the syrup has boiled, make a medium heat and cook for about 5-6 minutes. Don't forget to remove the foam!

Pour strawberries with boiling syrup, lightly melting the berries with a spoon or spatula. You don't need to stir the strawberries!

In this position, we leave the strawberries in syrup with room temperature until it cools completely - it can take a couple of hours. In the process of cooling, the strawberry will give its juice, color and aroma to the syrup. The berries themselves will become a little lighter and thicker.

Gently pour the syrup back into the saucepan, bring to a boil and cook over medium heat for 5-6 minutes (remove the foam). During this time sugar syrup thickens slightly due to moisture evaporation.

A similar procedure should be carried out another 1-2 times (in total, 3-4 fillings are obtained). In the photo, already cooled strawberries in syrup after 3 syrup fillings.

Now it remains to close the strawberry jam without cooking for the winter. To do this, you need to carefully prepare the jar and lids in advance in any way convenient for you. I like doing it the most in microwave oven- for this workpiece, I use 3 jars with a capacity of 200 milliliters each and 1 jar with a capacity of 500 milliliters. Thoroughly wash the cans of soda or detergent, then rinse in cold water and pour 2 fingers into the bottom of each water. We put it in the microwave and steam it all together at the highest power for about 6-7 minutes. I just wash the lids, put them in a saucepan, pour water (to completely cover the lids) and boil for about 5 minutes. Put the berries in three prepared 200 ml jars. A half-liter can will be needed a little later.

Nowadays, you can buy jam at any grocery store, and the assortment is wide enough. But many housewives prefer to cook their own jam, believing that only at home it turns out to be the most delicious and aromatic.

Strawberries are very tender berries. Within a few hours, its fruits lose their shape, secrete juice and acquire an unpleasant wine taste. Therefore, they try to process and use strawberries as quickly as possible.

The subtleties of cooking

For jam, it is best to take berries of the same size, since the cooking time for large and small strawberries is different. If you want the berries to retain their shape after cooking, use small strawberries, since large berries take longer to cook and at the same time boil.
The berries should not be unripe. Unripe fruits have neither taste nor aroma. Overripe berries are very soft during cooking, so they are only suitable for jam.
Before cooking, the berries are sorted out, debris is removed.
The strawberries are washed by immersing them in a colander in a saucepan or bowl of cold water. To prevent the jam from turning out to be liquid, the berries must be dried from moisture, laid out on a dry, clean cloth. Then the sepals are removed.
1 kg of berries requires 1.3-1.5 kg of sugar. It is not worth saving on it, since due to the high sugar content, microorganisms, due to which the product sours, do not develop in the jam. With less sugar, the jam may ferment or become moldy.
To preserve most of the nutrients that are in strawberries, you should not drag out the jam for a long time. The best way- this is a preliminary sprinkling of berries with sugar. After a few hours, the strawberries will release juice, which will significantly reduce the cooking time.
The quality of the jam depends on how quickly the sugar penetrates into the berries during cooking. So that the berries are not boiled and remain intact, they must be soaked in sugar gradually. For this, there is cooking jam in several steps. For example, strawberries are first dipped in hot syrup, kept in it for several hours, and then proceeded to further cooking.
It is advisable to cook strawberry jam in portions of no more than 3 kg, since a large number of berries increases the cooking time, which affects the quality of the product. Long heat treatment worsens not only the appearance of the jam, but also its beneficial properties.
The jam packaged in jars is closed with lids only after it has cooled completely. If you close the jar of hot jam with a lid, then after cooling down, condensation will accumulate on the back of the lid. It drips into the jam, thereby creating the prerequisites for its souring.
Jam jars should be thoroughly washed, heated in the oven or over steam, and dried. The lids also need to be washed and boiled, folded into a saucepan.

Strawberry jam with whole berries: recipe one

strawberries - 2 kg;
sugar - 2.6 kg;
citric acid - 3 g.

Cooking method

Sort the strawberries, remove the green and spoiled berries.
Rinse by placing in batches in a colander and submerging it several times in water. Remove the sepals.
Put all the strawberries in an enamel saucepan and sprinkle with sugar in layers.
Leave the berries prepared in this way overnight in a cool place.
The next day, put the strawberries together with the secreted juice into a brass basin and put on low heat. Stir occasionally until the sugar is completely dissolved.
Then increase the heat and cook the jam for 20-25 minutes from the moment of boiling. Be sure to remove foam that appears on the surface with a slotted spoon. Add citric acid to the jam at the end of cooking to enhance the taste.
Cool the prepared jam and pour into glass jars... Cover with lids or parchment.

Jam with whole berries: the second recipe

Ingredients for five 0.5 l containers:

strawberries - 1 kg;
sugar - 1.4 kg;
water - 500 ml.

Cooking method

Sort the strawberries, removing debris, unripe or spoiled berries. Wash it by submerging it in a colander several times in cold water. Remove the sepals.
Pour a kilogram of sugar into the bowl. Pour in water. Boil the syrup.
Remove the basin from the heat. Pour the berries into the syrup and leave for 4 hours.
After this time, put the berries on the fire again and bring to a boil. To remove the foam, cook for 10 minutes. Remove from stove. Leave the jam to infuse for 8 hours.
Add 200 g of sugar, stir, put on fire again. Cook for another 10 minutes. Remove the basin from the stove and leave to infuse for 4 hours.
Pour in 200 g of sugar, stir, put on fire. Bring to a boil and cook over low heat until tender.
Cool the jam. Pour cold into glass jars.

Third recipe

strawberries - 1 kg;
sugar - 1.5 kg;
water - 2 tbsp.

Cooking method

Sort the strawberries, rinse, discard in a colander. Remove the sepals.
Pour sugar into a basin, add water. Boil the syrup.
Add the berries, bring to a boil and cook for 10 minutes, removing the foam with a slotted spoon.
Remove the basin from heat and leave to infuse for 15 minutes.
Put on the stove again and bring to a boil. Simmer over moderate heat for 15 minutes.
Repeat the same procedure 3 more times.
Pour the jam syrup into another bowl through a colander.
Put the berries in a colander in clean and dried jars.
Put the syrup on the fire and cook for 15 minutes. Pour the hot syrup over the berries. Cool the jam. Close the lids.

Very juicy strawberry jam

Ingredients for five 0.5 l containers:

strawberries - 1 kg;
sugar - 1.5 kg.

Cooking method

Sort the strawberries, wash, remove the tails.
Place it in an enamel bowl. Add a kilogram of sugar. Leave it on for 12 hours. During this time, a large amount of juice will be released.
Pour the juice into a cooking bowl. Add another pound of sugar. Put on fire and simmer the syrup until the sugar dissolves.
Add berries. Cook over medium heat, skimming off the foam, until cooked through.
Cool the jam. Transfer to clean and dry jars. Close the lids.

Thick strawberry jam

Ingredients for six 0.5 l containers:

strawberries - 2 kg;
sugar - 1.5 kg;
lemon - 0.5 pcs.

Cooking method

Sort the strawberries, remove debris, unripe and spoiled berries. Rinse by dipping in cold water several times in a colander. Let the liquid drain. To do this, you can lay out the berries on a clean cloth. And only now, carefully cut off the sepals.
Put the berries in a bowl, add sugar. Place the dishes in a cool place for 5-6 hours so that the strawberries give juice.
Put the basin on medium heat and, gently stirring the contents of the dishes, wait until the sugar is completely dissolved.
After boiling, cook the berries for 10 minutes. Be sure to remove the emerging foam with a slotted spoon.
Then, using the same slotted spoon, catch the berries and place them in another container. And continue to boil the syrup for an hour.
Then add finely chopped lemon along with the zest, after removing the seeds. Boil everything together over moderate heat for another hour.
Put the previously caught berries in the syrup and cook the jam for about an hour, using the smallest fire.
While the jam is cooking, wash the jars. Heat them in the oven or rinse them with boiling water, and then dry them well by turning them over on a towel.
While hot, spread the jam into jars. Leave it open until it cools completely. Cover with lids or parchment paper.

Strawberry jam "Pyatiminutka"

Ingredients for four 0.5 l containers:

strawberries - 1 kg;
sugar - 800-1000 g;
lemon juice - 2 tbsp. l.

Cooking method

Sort out the strawberries. Remove any unripe or spoiled berries.
Wash it by immersing it in small batches in a bowl of clean cold water.
When the liquid drains, carefully tear off the stalks.
Place the strawberries in a bowl and cover with sugar. Leave in a cool place for 6-8 hours for it to juice.
Prepare cans and lids for rolling. Wash the jars thoroughly. This recipe requires sterilizing them so that the jam does not turn sour during storage.
After the indicated time, put the basin on low heat and, stirring occasionally, bring to a boil.
Then increase the heat and cook the berries for exactly 5 minutes, removing the foam that appears. Pour in lemon juice.
Pour the hot jam into jars and immediately seal with tin lids. Turn upside down and cool.

Note: if you want to get more thick jam, after five minutes of cooking, let it brew for 5-6 hours, then put the jam on the stove again and cook for another 5 minutes. Some housewives repeat this procedure three times. Then hot jam is poured into jars and rolled up.

Note to the hostess

The readiness of the jam can be determined as follows:

A drop of syrup does not spread on the saucer, but retains its shape.
When the jam is ready, the foam does not spread to the edges of the dish, but accumulates in the middle.
The berries are evenly distributed in the syrup.
In a quality jam, the berries are well saturated with syrup.
The syrup should be clear, light, not caramel.
The jam should not smell like burnt sugar.