Strawberry jam with gelatin. How to cook delicious and thick strawberry jam

During the summer abundance of fruits and berries, lazy housewives willingly cook jam, compotes, jams and preserves. And among all the sweet preparations, it enjoys almost the greatest respect among children (and among adults too) strawberry jam. It is not only served with tea or spread on bread, but also used as a filling for a wide variety of baked goods.

Just jam

Let's start with the fact that the initial stage of procurement is carried out differently by housewives. Some people simply sprinkle the berries with sugar and immediately put the bowl on the fire. However, most still insist that the strawberries must release juice first. For this purpose, the berries with sugar are left to stand overnight (or even longer) somewhere in a secluded place in the kitchen.

Another secret: to make thick and dense strawberry jam, you need to cook it in several batches. Berries in sugar (800 g of sand per kilo) are placed on the fire. When the mass boils, it is stirred and after boiling again, removed from the stove. The future strawberry jam is infused for several hours and placed on the burner again. And so on several times until the drop on the saucer remains in a heap. The finished jam is rubbed through a sieve or fine colander to remove the seeds. To make it work thick jam, the recipe suggests adding a little (half a tablespoon per liter) of starch to it. But this is not at all necessary. If you cook it longer, it will thicken remarkably well.

Strawberry-apple jam

Often, your favorite berries are combined with other fruits. This way, less of them are used, and the strawberry jam turns out not so cloying. Its preparation in this case has its own characteristics. First, the washed strawberries are boiled for three minutes in a small volume of water - a glass per kilo of berries. The scalded strawberries are ground and the seeds are thrown away. Apples cut into slices are boiled in the same way (for 10 minutes, they are harder) and pureed. Both purees are combined in a bowl. When the mixture boils, cook it with stirring for about eight minutes, and only then add sugar - the same 800 g, but per kilo of puree mixture. It cooks for about three quarters of an hour. Readiness is checked in the same way as in the first recipe. If you were preparing for the winter, arrange according to clean banks, sterilize for 20 minutes. and seal. If you are going to eat it in the foreseeable future, just cover it with a plastic lid and put it in the refrigerator.

Strawberry-lemon jam

For him, berries and citrus fruits are planted at the same time. The yellow skin is removed from the lemons (one and a half kilograms) (the white layer is left), they are finely crumbled and poured into strawberries (two kilograms). The pan is placed on low heat. When the juice begins to stand out, add sugar bit by bit (a kilo and a quarter). Cook, stirring, until thickened. A small nuance: if you are preparing lemon-strawberry jam for the winter, you cannot roll it up right away. It should “breathe” for a couple of days. open banks. What's interesting is that adding lemons (or citric acid) allows the berries to retain their rich color in the jam.

How to cook jam in a slow cooker

It’s not for nothing that the device is called that - its versatility will help you prepare for the winter. Moreover, the process will take much less attention and effort. To cook jam in a slow cooker, take half the amount of sugar and a third of a glass of water per kilogram of strawberries. The berries are placed in a bowl, water is poured into them and the “stew” is turned on for an hour. Stirring occasionally will not be harmful. The resulting mass is transferred to a blender, sugar is added and puree is made. In the same mode, the jam will remain in the multicooker for another hour and a half, until you are satisfied with its thickness.

Strawberry donuts

This pastry is welcomed by all humanity. It is made from yeast dough, which you can make according to your favorite recipe and using family secrets. My only wish: choose anyway sponge dough. It makes donuts more fluffy and airy. When the dough will work, it is kneaded again and divided into equal pieces. Balls are rolled out of them, which should be lightly pressed from above so that they take on a flattened shape. They are laid out on a table sprinkled with flour, covered with a clean napkin and left alone for half an hour. During this time they will straighten out and become more magnificent. Then heat it up in a deep frying pan large number vegetable oil. In it, donuts with jam are fried for three minutes under a lid on one side and for the same amount of time, but in an uncovered container, on the other. Place the finished balls on a paper towel or in a wide sieve to drain off excess oil. Strawberry jam is injected into them with a culinary syringe. All that remains is to sprinkle the donuts powdered sugar or pour melted chocolate over it and invite the children to enjoy it. If you try, they will forget about store-bought sweets, and you will make donuts with jam regularly.

It will take 3 hours to prepare strawberry jam.

How to make strawberry jam

How to make strawberry jam
Ripe ones are suitable for jam juicy berries. Wash the strawberries and remove the stems. Place the strawberries in a saucepan or bowl for cooking jam, add water and cook over low heat for 40 minutes.
Grind boiled strawberries in puree, dilute sugar in it and cook, stirring, for 2 hours.
After cooking, pour the jam into sterilized jars, close, cool and store.

How to cook strawberry jam in a bread machine
1. Remove the strawberries from the stalks, place in a colander and rinse, immersing them several times in a wide pan of water.
2. After all the water has drained, place the berries in a bread machine bucket.
3. Add sugar and water.
4. Set the “Jam” mode and cook until the device turns off.
Pour hot strawberry jam into clean jars and seal tightly with lids.

How to make strawberry jam in a slow cooker
Sort the strawberries, rinse, cut into pieces. Place the berries in a multicooker pan. Add sugar and water, stir.
Set the multicooker to the “Stew” mode for 2 hours. Grind the jam using a blender and roll into jars.

Fkusnofacts

Strawberry jam will be thick if you cook it for a long time, evaporating excess moisture, but strawberry jam cannot be overcooked, otherwise it will acquire an ugly brown color and lose useful substances. You can reduce the cooking time by adding gelling agents. 10 minutes before the end of cooking, add pectin or gelatin to the strawberry jam at the rate of 10 grams per kilogram of berries. At the same time, you can use 2 times less sugar for making jam. You can also use fruits and berries that contain natural pectin: apples, oranges, cherries, plums.
- You can use frozen strawberries for cooking. It is important to defrost correctly, that is, to slowly defrost the berries by placing the bag on the top shelf of the refrigerator. In this case, there is no need to add water.

The readiness of the product is determined as follows: a teaspoon of strawberry jam is placed on a plate, if the jam retains its shape and does not spread, then it is ready.

The calorie content of strawberry jam is about 240 kcal/100 grams. The exact figure depends on the amount of sugar used.

Strawberry jam

Strawberry jam

Strawberry jam, like most others, is made with the addition of apples. In order for the jam to gel well and acquire smooth consistency. Strawberry jam with apples is used as regular jam, spread on bread, added to desserts, yogurt, sour cream, sweet cereals, and used as a filling for pies, pies and donuts. Very tasty. Cooking is also easy.

Composition and proportions for jam

• Strawberries – 2 kg;
• Apples – 1 kg;
• Sugar – 1.8 kg;
• Water – 1.5 cups.

We dry the strawberries, tear off the sepals, both whole and broken, but still good berries will go into jam.

Washed strawberries

How to cook

• Wash everything, dry it, peel it and chop it: wash the berries, select only the good ones, tear off the sepals (cut very large ones into pieces the size of a medium strawberry). Peel and core the apples and cut into pieces. All pieces of both apples and strawberries should be approximately the same size.
• Boil the syrup: wide enamel basin To make jam, add sugar and water. Stirring, bring to a boil. Wait until the sugar dissolves (stir).
• Boil fruit in syrup: Place strawberries and apples in syrup. Cook, stirring and skimming for about 35 minutes. Then remove from heat and cool slightly. And grind/chop the jam with a blender (be careful not to splash or splash yourself). Bring to a boil again and cook until tender.

If you want jelly jam – just cook for another 5 minutes until done (when a drop of syrup does not spread.

If you want some jam, then you need to cook for another 5 minutes. A sign that the jam is ready: a drop that was dropped onto a cold saucer does not spread.

If you want to make jam: Cook longer, evaporating the moisture until thicker. A sign that the jam is ready: when stirring the jam, the spoon leaves grooves on the surface. The volume of jam in the basin will decrease from the original by 2 times (half).

• Ready-made strawberry jam pour into prepared jars hot. Close with prepared lids (iron, glass with clamps or plastic. You can simply cover parchment paper and tie with twine (but cover only the cooled jam with paper, otherwise it may become moldy.
• Store strawberry jam at room temperature(or in a cooler place, whichever you prefer) in a dry, dark, ventilated place.

Strawberry jam, like any other, breaks off in whole pieces and does not spread over the rosette

The jam doesn’t spread on the bun either, it’s thick. Therefore, it is convenient to use it as a filling in baked and fried pies, pancakes and pies. Or mix with cottage cheese, porridge, yogurt and sour cream to make husbands and children happy with sweets!

For those who do not have time to cook the jam in one batch, you can cook it for five minutes in 4-5 batches, pausing for the jam to cool and the fruit to ferment for 6-12 hours. Grind in a blender before the last cooking.

For those who want to get jam rather than jam, cooking for five minutes is the best option. The berries will be evenly soaked in the syrup. It will be very tasty. You can cook without apples, just strawberries (1 kg sugar, 1 kg strawberries, store at room temperature). At the end of cooking (5 minutes BEFORE) you can add the juice of 1 lemon. It will be much tastier.

Various and other berries without sugar - preparation recipes;

Strawberry jam- This is one of the most favorite homemade preparations. It can be spread on bread, added to tea or simply eaten with a spoon.

Jam from strawberries.

Ingredients:
- sugar – 400 g
- strawberries – 1 kilogram

Preparation:
1. Wash the strawberries, sort them, boil them in enamel pan until soft, without adding water.
2. Remove from heat, cool, and grind through a sieve to remove seeds.
3. Weigh the resulting foam-like mass. Add 400 g of sugar per 1 kilogram.
4. Boil until required thickness, pour into glass jars.

Strawberry and cherry jam.

Ingredients:
- cherries and strawberries - 2 kilograms each
- sugar – 2 kilograms

Preparation:
1. Wash the cherries, remove the stems, boil in water (a small amount), grind through a sieve.
2. Sort the strawberries, simmer without adding water, mix with cherry puree, put on fire, pour into jars (see picture). jam photo).

Strawberry and currant jam.

Ingredients:
- strawberry puree – 1 kilogram
- red or black currants – 520 g
- sugar – 1 kilogram

Preparation:
1. Mix both purees in a basin, put on fire, and boil slightly.
2. Add sugar, cook until tender.
3. Place the hot jam into jars and cover with lids.
4. As a result, you will get a jam that tastes good. Instead of currants, you can take the same amount of applesauce made from sour, unripe fruits.

1. It is best to cook jam in an aluminum or brass basin in small portions (1 or 2 kilograms each).
2. While preparing the jam, the foam should be removed with a slotted spoon.
3. If you add raspberries to strawberry jam, then you can only rinse them before cooking.
4. If you cook strawberry jam with the addition of black currants or other dense berries, it is recommended to pierce them first. This is best done using a regular cork, into which you need to stick several stainless steel pins in advance.
5. Before preparing jam, strawberries are always washed and then carefully dried. and the strawberries are ready!

Jelly strawberry jam.

Ingredients:
- strawberries – kilogram
- applesauce – 525 g
- sugar - kilogram
Preparation:
1. Prepare applesauce.
2. Pre-prepare strawberries, heat to 80 degrees, stirring regularly. Finally, press the pureed strawberries through a sieve using a wooden spoon.
3. Applesauce and mix strawberry puree, add sugar, boil the jam until it is as thick as desired.
4. Place the jelly jam in hot dry jars, cover with thick paper, and place in a cool room or refrigerator.

Apples can also be used for cooking

It’s not for nothing that strawberries are called the “queen of berries.” It leaves no one indifferent - aromatic, sweet, juicy... And in winter, fragrant strawberry jam fills us with memories of summer and the sun. Every housewife cooks strawberry jam in its own way, but for any method there are general rules.

Strawberries need to be picked in dry, sunny weather. It is better to collect crushed, overripe berries in a separate bowl, since when washed they will give juice, soften, and the jam from such berries will turn out to be too watery. Freshly picked berries should not be stored for a long time; it is better to sort them out immediately, rinse them in running water and lay them out to dry on a towel or tablecloth (old and unnecessary, since stains from berry juice then do not wash). If you do not plan to make the jam right away, cover the strawberries with sugar and leave for a while, especially since almost all recipes call for letting the strawberries sit with sugar for better separation of the juice. Weigh the berries for jam after preparing and drying. It is best to take beet sugar, it is sweeter. But if you only have at your disposal cane sugar, no big deal, just take it about 10% more.

Ready jam pour into dry, heated, sterilized jars and roll up with varnish tin lids. If you decide to cover the jam with regular nylon covers, then it should be stored in a cool place (refrigerator, cellar).

Ingredients:
1 kg strawberries,
1.7 kg sugar.

Preparation:
Sort the strawberries, rinse cold water, dry on a towel. Add sugar and leave overnight. The next morning, drain the juice, bring it to a boil and place the berries in it. Bring to a boil, simmer for 5 minutes and pour into hot sterilized jars. Roll up.

Ingredients:
1 kg strawberries,
300 ml water,
1.2 kg sugar.

Preparation:
Make syrup from sugar and water. Pour hot syrup over the prepared berries, cover the bowl with the berries with a towel or paper and leave for 4 hours. Then put on fire, bring to a boil and reduce heat. Cook, stirring, for 30 minutes, remove from heat and let stand for 2 hours. Then repeat the operation twice more. Pour into sterilized jars and seal. Wrap it up.

Ingredients:
1 kg strawberries,
1 kg sugar,
2 g citric acid.

Preparation:
Sort the berries, rinse well and dry. Add sugar to the berries, mix gently and leave overnight to release the juice. The next morning put it on low fire and bring to a boil, simmer for 5 minutes and leave to cool completely. Repeat the heating-cooling procedure 3-4 times so that the berries are slowly soaked in syrup. During the last boil add citric acid so that the jam does not lose color. Pour hot jam into sterilized jars and seal.

Ingredients:
1 kg strawberries,
300 ml water,
800 g sugar.

Preparation:
Boil syrup from sugar and water, immerse the prepared berries in it and cook until thick over low heat, stirring constantly. Pack hot in sterilized jars and roll up.

Ingredients:
1 kg strawberries,
1 kg sugar,
225 ml water.

Preparation:
Blanch the prepared berries for 10-15 minutes in boiling water (or 10% sugar syrup), skimming off the foam. Then transfer the berries to boiling water sugar syrup and cook over low heat until done. Blanching allows you to obtain jam with good gelling properties.

Ingredients:
1 kg strawberries,
1.2 kg sugar.

Preparation:
Place the strawberries in an enamel bowl, add half the amount of sugar and leave for 16 hours. After this, add the remaining sugar and place on low heat. Cook, stirring, until tender, making sure that the sugar does not burn. Place in sterilized jars, roll up and cool without turning over.

Ingredients:
1 kg strawberries,
12 kg sugar,
citric acid.

Preparation:
Wash the strawberries, sort and dry. Then lightly mash the berries with your hands, add sugar and stir until all the sugar has dissolved. Strawberry jam cooked in small portions. In a small saucepan from stainless steel pour in 1 cup strawberry mixture and bring to a boil. Boil over medium heat, stirring constantly, for 5-7 minutes. Don't remove the foam! After boiling, the mixture will begin to thicken. Pour the thickened jam into a sterilized dry jar, first adding 2-3 crystals of citric acid to the bottom. Repeat the entire process with a new batch of strawberry mixture, gradually filling the jar to the top. Cover the cooled jam with lids and place in a cool place. Cans can also be rolled up.

Ingredients:
1 kg strawberry puree,
2 stacks Sahara.

Preparation:
Sort the strawberries, rinse and place in a bowl for jam. Place on the fire and cook without adding water over low heat until soft. Remove from heat, cool and strain through a sieve. Weigh the resulting puree and add sugar at the rate of 2 cups per 1 kg of puree. Place on the fire and simmer over low heat until the required thickness is achieved. Remove from heat, pour into sterilized jars and seal.

Ingredients:
1 kg strawberries,
1 kg sugar,
1 tbsp. vanilla sugar(optional).

Preparation:
Sprinkle the prepared strawberries with sugar and leave overnight. Then pass through a meat grinder or grind with a blender. Place the bowl with the strawberries on the fire, bring to a boil and reduce the heat to medium. Boil, stirring constantly, for 30 minutes and set aside to cool for 5 hours. Repeat two more times, remembering to remove the foam during cooking. Last time cook the jam until it thickens, that is, a drop of cooled jam should not spread.

Ingredients:
2 kg strawberries,
1 kg sugar,
2 lemons.

Preparation:
Cover the berries with sugar and leave for 8 hours. After the strawberries give juice, put the basin on the fire and start cooking first on low heat, and then finish cooking on higher heat. At the end of cooking, add lemon juice, stir and immediately put into sterilized jars and seal.

Strawberries in jelly

Ingredients:
1 kg strawberries,
1.5 kg sugar,
1.5 tsp. citric acid.

Preparation:
Sort the strawberries, rinse and dry. Fill the berries with half the amount of sugar and leave to release the juice. Add the rest of the sugar, put on the fire and cook from the moment of boiling for 15 minutes. Dilute citric acid in a small amount of syrup, add to the jam, stir and cook for another 5 minutes. pour the jam into sterilized jars and roll up.

Ingredients:
1 kg strawberries,
600 g sugar,
10 juniper berries,
4 tbsp. vodka,
6 tbsp. balsamic vinegar,
1-2 sprigs fresh rosemary,
a pinch of freshly ground black pepper.

Preparation:
Sprinkle the prepared strawberries with sugar and leave until the juice releases. Place on the heat, add the juniper berries and rosemary, bring to a boil and simmer for 2 minutes. Remove from heat and place in cool place for the night. The next morning, pour vodka into a bowl of jam and balsamic vinegar, add coarsely ground pepper and place on low heat. Boil, skim off the foam and cook for 5-10 minutes, depending on the type of strawberry: the more juice formed, the longer time cooking Remove from heat and discard juniper and rosemary. Pour the jam into sterilized jars, close with nylon lids and store in a cool place. Or jars of jam can be sterilized within 10 minutes after boiling and rolled up.

Ingredients:
1 kg strawberries,
500 g sugar,
1 lemon.

Preparation:
Place the prepared strawberries in a bowl for jam and add lemon zest and juice. Bring to a boil, add sugar and simmer for 10 minutes. Place in sterilized jars and seal.

Strawberry jam with tangerines

Ingredients:
1 kg strawberries,
1 kg tangerines,
2 kg sugar,
1.5 stack. water.

Preparation:
Sort the strawberries, rinse and dry on a towel. Blanch the tangerines, without peeling, for 5 minutes in boiling water, then cool for an hour under running water. cold water. Remove the peel and divide into halves. Make syrup from sugar and water, dip strawberries and tangerines in it and leave for 10 hours. After this, cook the jam in three steps, boiling for 5 minutes each time and leaving to stand for 6-8 hours after cooking. Place the finished jam hot into sterilized jars and seal.

Ingredients:
1 kg strawberries,
2 kg sugar.

Preparation:
Mash the washed and dried berries with a wooden pestle and heat to 60°C. Add in small portions to berry puree sugar, stirring well each time until the sugar crystals are completely dissolved. At the end of stirring, heat the mixture to 70°C. Place in sterilized jars to the top and close with nylon lids. Store in a cool place.