How to make strawberry jam for the winter. Strawberry jam in a slow cooker

When it comes to jam and you ask people which one they like best, many say strawberry. And this is no coincidence; the life of this berry is very short. Therefore, during this time you need to have time not only to eat your fill of it, but also to prepare it for the winter.

That's why we prepare it for everyone possible ways— and cook, and prepare compotes, and grind with sugar, and freeze. And all this in order to prolong the pleasure, and eat it as often as possible - and not only in summer, but also in autumn, as well as in winter and spring.

And if in the last article I tried to make a selection using only whole berries, then in today’s selection we will also prepare from crushed ones, that is, jam, confiture. We will also prepare not only strawberries, but also Victoria and wild strawberries.

And today there will also be several original recipes where such additional components like lemon, orange, grapefruit, banana, kiwi, pineapple, rhubarb. And today we will also get acquainted with French delicacy and Swedish silt jam. All of them are very interesting and deserve any attention.

In any case, the more options you know for preparing this berry, the more and better you can prepare it for the winter. After all, it’s always better when there is an offer from which you can choose what suits your liking and taste the most.

Therefore, I will offer you, and you, please choose! I've been collecting recipes for a long time. And now, having collected all my notebooks and old notes, I am sharing them with you. I hope you like them.

Thick jam with whole berries, grapefruit or orange

In this version, it turns out to be simply incredibly tasty and aromatic, but how could it be otherwise, because we use lemon juice and grapefruit in its composition. And it also comes out with a very light, pleasant bitterness. This is especially good for those who do not like sweets too much.

Or you can use orange instead of grapefruit. In this case, we do everything exactly the same, only instead of one representative of citrus fruits, we use another.

We will need:

• strawberries – 1 kg
• sugar - 1 kg
• grapefruit - 1 piece
• lemon juice from half a lemon
• dry ground ginger - 0.5 teaspoon

Preparation:

1. Sort the berries, remove damaged and wrinkled ones. Pour water into a container and put the berries in it, rinse and place in a colander. Then dip it in a pan of water several times to rinse thoroughly again.

It is better to choose medium-sized berries, ripe, but not wrinkled. Otherwise, it will boil over during cooking and you won’t get whole berries.

2. Transfer to a towel and let the water drain. Then carefully remove the stalk, lightly pulling the tail, and gently twisting the berry itself.

It is not recommended to remove the stalk first and then wash the strawberries, because when it is removed, the berry will begin to secrete juice.

3. Prepare a suitable container. It could be either thick-walled saucepan, or pelvis.

Do not use aluminum cookware for cooking, as the berries will oxidize in it. Also, do not use metal spoons for mixing, use only wooden ones.

4. Sprinkle the berries with sugar, shake lightly so that it penetrates between them. This way they will begin to release juice sooner and the sugar will dissolve faster.

Leave for 8 - 10 hours, preferably overnight.

5. In the morning, shake the container lightly and place on low heat. Wait until all the sugar has dissolved, shaking the contents periodically. It is not advisable to interfere with it. You can only lightly dip the berries into the syrup using a wooden spatula so that they warm up faster and are saturated with juice. It turns out that we are giving them a bath.

6. Bring to a boil, and as soon as active boiling begins, immediately turn off the gas. And you can “buy berries” for a little while longer.

7. Now let’s set the container with the berries aside, away from children and animals. Remember what happened to my cherry jam? I wrote about this... And we leave it to soak in the juice for the whole day, until the evening.

From time to time you can lightly shake the contents, as if bathing the berries in syrup.

8. In the evening, put the container with the contents on the fire, bring to a boil again, cook for 3 - 4 minutes, without letting it boil too much. And again leave overnight, soak in the juice.

9. Prepare lemon and grapefruit for morning cooking. Peel the grapefruit, then disassemble it into slices and remove the white partition from each of them. She is very bitter and harsh, and neither of those will play a good role. You also need to remove all the seeds and cut the fruit itself into small, neat pieces.

If you don't want to cook with grapefruit flavor, use orange. It also needs to be peeled, seeds and membranes removed, and then cut into pieces.

10. Place the bowl with the berries on the fire, add the chopped grapefruit. Shake the contents lightly. Using a wooden spatula, you can drown the grapefruit pieces so that they can release their juice more intensely.

11. Once the syrup is hot, squeeze lemon juice into it. You can “buy” the berries in syrup again, lowering them with a spatula, but without damaging their integrity.

Lemon juice protects berries from sugaring during storage. Therefore, this technique is often used by housewives. Or replace it with a small amount citric acid.

12. As soon as the syrup starts to boil, add ground ginger. Let all this splendor simmer for 5 minutes, then turn off the gas.

13. Place the hot jam into sterilized jars, close with scalded lids and screw on. Leave to cool by turning them over and placing them on the lid. It will be good if you cover them with a blanket

Leave it like this until it cools completely. Then store it in a cool, dark place, away from heating appliances.

Once you have opened the jar, it should be stored in the refrigerator.

As you can see, it is prepared according to the “five-minute” principle, that is, the cooking time is 3 times for approximately 3 - 5 minutes. By the way, if the berries are very small, then it is enough to cook them only twice.

The same goes for strawberries.

And one more addition. Berries can also be cooked with gelatin. In the last article I told you how to cook this, but there we pureed the strawberries and we got more jelly. If you are interested in this recipe, then read it.

Here you can leave the berries whole. And add 20 grams of gelatin to these proportions of ingredients. You need to fill it with water in advance and allow it to swell and completely dissolve. Read more when you follow the link.

And we have the following recipe.

“Five-minute” with whole berries and mint

If you like mint taste and you like its smell, then you will definitely like this delicacy. In principle, mint can be added to absolutely any option. Moreover, either fresh or dried.

As a rule, it is added during cooking, and then taken out and thrown away. But I tried a jam where its small leaves are left in the syrup. I will only express my opinion on this matter. If I cook it with mint, then I remove the leaves, or rather not even the leaves, but a sprig. I don’t like it when, besides berries, there is something else in a beautiful syrup.

In addition, I also think that the overly minty taste is unnecessary. And if you leave it in the finished product, then it can turn out like that. Therefore, I always resolutely remove the twig and throw it away, it has already played its role.

We will need:

• strawberries – 1 kg
• sugar – 750 gr – 1 kg
• lemon - 0.5 pcs
• mint sprig

Preparation:

1. Sort the berries, wash them in several waters, you can use a colander for this. Then let the water drain. Remove the stem by gently pulling it.

2. Sprinkle the berries with sugar in a bowl. I suggested two meanings in the recipe. And how much to add depends on what kind of berries you have. If they are sweet, then just add the first value. If the summer is rainy and there is little sun, then in this case you will need more sugar.

Well, secondly, its quantity depends on your preferences. If you have a sweet tooth, then you can even add 1.2 kg, but if very sweet dishes are not for you, feel free to add 750 grams.

3. Squeeze the juice of half a lemon on top if it is large, or from a whole lemon if it is small.

4. Lightly shake the contents directly in the pan, cover with a napkin and leave for juice to form for 8 - 10 hours. If it is very cold outside hot weather, then after four hours, put the contents in the refrigerator so that it does not sour.

As a rule, the berries are left to infuse overnight. And in the morning you can start preparing.

5. In the morning, put the pan on the fire. Enough juice has formed in it, and if there is still sugar on top, then there is already enough of it below. And this can be seen by slightly tilting the container.

6. It is better to keep the heat on medium, since we still have undissolved sugar at the bottom. You can shake the pan periodically so that nothing sticks to the bottom. And so that the berries can turn over and be saturated with juice evenly.

7. Bring the contents to a boil, but do not forget to skim off the foam. When you shake off the contents, the foam will gather towards the center, making it easier to remove.

Remove it with a wooden spoon or spatula. Don't throw away the foam, it's very tasty. When we were children, we stood in line behind her when my mother cooked. tasty treat.

8. Cook for 5 minutes. Then turn off the gas and leave the berries until the evening, provided that they were cooked in the morning. That is, no less than 10 hours.

9. In the evening, put it on the stove again, but add a small sprig of mint to it. We also bring to a boil, removing the foam. And then we leave it again for 10 hours, until the morning. It’s okay if the berries are infused not for 10, but for 12 hours - it won’t be worse. And you can get a great night's sleep and also have breakfast in the morning.

10. In the morning, remove the mint sprig and put it back on the stove. Heat thoroughly after boiling for 5 minutes. Then pour into sterilized jars and screw on the lids. Then turn the jars over and place under a blanket until they cool completely.

That's it, our delicacy is ready! Store it in a cool, dark place and eat it at any time of the year.

I’ll tell you about one technique in which the syrup turns out as clear as a tear. Every housewife sometimes faces the fact that it can be quite difficult to remove all the foam. So here's to last stage, that is, in the morning, remove the berries from the syrup. Strain it and put it on fire.

Bring to a boil, then place the berries in it and bring to a boil again. Cook for 5 minutes, then put into jars.

Place the jars on the lid, cover with a towel and leave until completely cool.

Then store in a dark, cool place.

Strawberries pureed with sugar without boiling the berries

This is my favorite way to prepare berries for the winter. You can’t even call it jam, since it is not subjected to heat treatment at all.

I have already presented one of these recipes to your attention in a previous article. There we used the berries in their entirety, and...

Today's recipe differs from the previous one in that we will chop the berries and store the jam in the refrigerator.

Since according to this recipe, we do not heat the berries, but, in fact, leave them in fresh, then here you need to use more Sahara. Depending on the acidity of the berries, you need to take from 1.3 to 1.5 kg of sugar per 1 kg of berries.

In the same way, you can use any berry - Victoria, garden or wild strawberry.

We will need:

• strawberries – 1 kg
• sugar - 1.3 - 1.5 kg

Preparation:

1. Prepare the berries. To do this, it must be washed, the stalk removed and dried until the water has completely evaporated. If the water remains, this may cause the jam to “play” and open the jar. And then it will have to be redone.

2. Then crush the fruits either with a masher or a mixer. I prefer the first method, since in this case it will be thicker, and there will also be small whole pieces in it.

Grind in small batches to avoid leaving too large pieces.

But the second option is better suited for storage.

3. Add all the sugar at once, mix and leave to infuse. We need to get a state where the sugar is completely dissolved and there are no grains left at all. This may take two to three days.

During this period, the ground berries should be mixed several times a day. You will also need to store it in the refrigerator during this period.

4. When the sugar crystals have completely dissolved, the finished product can be poured into sterilized and completely dry jars and sealed with the same lids.

5. Immediately store in the refrigerator. You can make a small “sugar pillow” on top. To do this, simply leave a little space on top and cover the top layer with a thick layer of sugar. No need to stir.

Monitor him for several days. If you see that the contents of the jar have begun to rise, immediately open it and digest it.

This may happen because there is not enough sugar in the berries, or water has entered, or the seal of the packaging is broken.

And to be sure of the result, you can pour this jam into plastic containers or sealed bags and store it in the freezer.

There will already be a 100% probability of safety. It doesn't freeze too much and is always quick and easy to defrost.

Eat like this delicious dessert- a pleasure. It's like a popsicle. And the children simply adore him.

Thick jelly jam with banana

We will need:

• strawberries – 800 gr
• banana - 2 pcs
• sugar - 500 gr
• lemon juice - 4 teaspoons
• ground cinnamon - 0.5 teaspoon
• gelatin - 1 teaspoon

Preparation:

1. Sort the berries, rinse and remove the stalk. Allow all the water to drain completely and cut into two to four parts, depending on the size of the berry used.

2. For our delicacy we will need two ripe banana medium size. Peel them and also cut them in small pieces.

3. Combine the ingredients in a bowl, pour lemon juice over them. It will allow us to better preserve our berries, and they will not become sugary during storage.

4. Sprinkle the contents with sugar. Shake to start the juice formation process.

If you want the jam to be thicker, you can also beat it a little with a blender, or simply crush it with a wooden masher.

5. Place on the fire and bring to a boil, cook over low heat, stirring every 5 minutes. Cooking time will be 30 minutes.

6. Soak the gelatin in large quantities water according to the instructions on the package.

7. 15 minutes after the start of boiling, add cinnamon, stir again so that it is distributed evenly.

8. 5 minutes before readiness, add gelatin to the mixture, pouring it in a thin stream.

9. Then unfold ready-made jam into sterilized and dried jars, close with scalded lids.

10. It is best to store it in the refrigerator.

Having spent very little of your time, you will enjoy winter fresh taste berries and remember the warm summer.

Strawberry “Berry to Berry” with cognac

And this option is not prepared very often, although it simply turns out with an amazing aroma. Of course, its name is too sonorous - “with cognac”, all you need is 1 tbsp. spoon. But what does it sound like!

Let me tell you right away that children can enjoy this delicacy too! All the alcohol will evaporate, and only pleasant alcohol will remain. light smell. No one will ever guess where he came from! But the product will acquire new flavor notes.

We will need:

• strawberries (or small strawberries) – 1 kg
• sugar - 1 kg
• cognac (or vodka) - 1 tbsp. spoon
• nutmeg- 0.5 teaspoon
• water - 0.5 cups

Preparation:

It turns out very tasty when prepared from garden strawberries. Wild strawberry too tender and immediately boils over, but garden varieties are tougher, and therefore the berries perfectly retain their appearance.

1. Wash the strawberries in several waters, then let the water drain and transfer to a basin.

2. Add half the sugar, sprinkle with cognac or vodka. Try to distribute it evenly over the entire surface. Shake the basin so that the sugar penetrates into all the cracks. Leave in cool place to form juice.

How much of it is formed depends on the degree of ripeness of the berries, and perhaps on the variety.

3. Let stand for at least 3 - 4 hours. Periodically, once an hour, gently shake the contents so that the juice is formed faster, while the berries remain intact and unharmed.

It’s even better to keep it longer so that a sufficient amount of juice is formed.

Add nutmeg. It will give a slight nutty smell to our delicacy and will further reveal the smell of cognac.

4. Carefully holding the berries with the lid, drain all the juice.

5. Pour it into a container in which we will continue to prepare our delicious delicacy.

6. Add water. As you can see, we have very little of it, if we add a lot, then we will have a lot of syrup, but not enough berries. In addition, the finished product will not be as thick as you would like!

7. Add the remaining sugar and place the container on medium heat. Cook while stirring with a wooden spatula or spoon. Do not use a regular metal spoon to prevent the juice from oxidizing.

8. Bring the syrup to a boil and carefully add the berries, being careful not to crush them.

9. Cook until done.

Readiness can be determined in the following ways:

• Place a drop of syrup on the saucer. If it does not spread and remains unchanged, then this is the state we need.
• place a drop of syrup on your nail and place your finger down. The drop should not flow down, but should remain on the nail. A bit of a wild way, but that’s how we used to determine readiness.
• Pour a spoonful of syrup onto a saucer, let it spread and draw a line in the middle with the end of the spoon. If after 20 - 30 seconds the line does not disappear, then everything is fine and you can turn off the gas.

10. In general, that's all. All that remains is to pour it into sterilized jars and close the lids. As usual, leave them to cool under a towel, first place them on the lid.

11. And then store it, also in a dark and cool place.

In a dark place, the color will remain beautiful and will not darken. Therefore this is an important condition.

This is jam! Unusual and original and just as tasty. Cook and eat with pleasure!

Strawberry treat with pineapple and orange juice

This is another original recipe that turns out jam like a real delicacy. It contains not only pineapple, but also orange juice. But if you want to surprise your household at all, then prepare this batch with cognac or rum.

The recipe that I found in one of the magazines calls for in this case white rum with Malibu coconut liqueur. I haven’t prepared it with these ingredients, but I add orange juice and it turns out very tasty.

In addition, orange juice, like lemon juice, does not allow the product to become sugary and the product itself is perfectly stored.

We will need:

• strawberries – 1 kg
• sugar - 1.2 kg
• pineapple - 1 piece
• orange - 1 pc.

Preparation:

1. Sort the berries and remove damaged berries. Then place the batch in a colander and rinse thoroughly. It is better not under running water, but by lowering a colander into a container filled with water. This way they will be less susceptible to mechanical stress.

2. Carefully remove the stalk from it and place it in a basin, sprinkling it with sugar. You can leave it whole, or you can cut it into 2 - 4 parts, in which case we will get confiture.

When mixed with pineapple pulp and orange juice, the whole mass will be more uniform in both color and taste.

3. Peel the pineapple and cut in half. Inside there is a white hard core, it must be carefully cut out. Then cut the fruit into small pieces, the same size as the chopped strawberries.

4. Add the pieces to the container in which you will cook.

5. Wash the orange and squeeze the juice out of it. You can use a juicer for this, or you can cut it into two halves and squeeze the juice out of it with your hands. Make sure that no seeds get in with the juice.

Add the juice to the already chopped and delicious-smelling ingredients.

6. Gently mix all contents using a wooden spatula. If you are preparing confiture, you don’t have to worry about mashing the berries. If you want to cook with whole berries, then in this case it is better to do it carefully, or even just shake the contents.

Another advantage of cooking confiture is that you don’t have to wait for the juice to release. And the whole cooking process will take very little time.

7. Place a bowl on the fire and bring the mixture to a boil. Skim off any foam that forms. At first, keep the temperature at medium so that all the sugar dissolves and does not burn. You also need to stir more often.

8. Once it boils, turn up the heat and heat over high heat for 5 - 6 minutes.

9. If you prepare your delicacy using alcoholic drinks, then add them at the very end. Stir again until it all comes apart.

10. Turn off the gas, collect the foam. To make this easier, you need to slightly shake the pelvis and rotate it a little, shaking it. Foam will collect in the center. It should be removed with a wooden spoon or spatula.

11. By this time, we should already have sterilized jars and lids ready. Transfer our delicacy into jars and seal with lids. Makes approximately 3 jars of 500 ml each.

Turn the jars over and put them on the lids. Cover with a blanket and leave until completely cool. Then store in a cool, dark place.

Once the jar is opened, it will need to be stored in the refrigerator. When exposed to air, the jam can quickly sour.

Strawberry confiture with rhubarb and mint

Another original and delicious recipe, which will not leave anyone indifferent. It is better to prepare it in the form of confiture in order to harmoniously combine all the flavors.

We will need no large berries, you can also prepare it from garden strawberries. And the second component we have today is rhubarb. , as well as , we have already prepared in many versions. But today we’ll add a new method to them.

We will need:

• garden strawberries – 800 gr
• rhubarb – 300 gr
• sugar - 1 kg
• mint - 30 leaves

Preparation:

1. Sort the berries, rinse with water and remove the stem. Let the water drain and mash with a wooden masher. It’s okay if some of the berries are not too crushed. It's always nice to feel such a piece when you eat jam.

2. Peel the fibrous skin of the rhubarb and cut it into small pieces. Then add to the strawberries.

3. Pour sugar into everything, shake so that it penetrates better into all the cracks. And leave until the juice forms for 3 hours. During this time, you can shake the container in which the mixture is located a couple more times.

4. Before starting cooking, chop the washed and dried mint.

5. Put the fruit mixture on the fire, stirring constantly, bring to a boil and let it warm up over medium heat for 2 - 3 minutes.

6. Then add mint and heat for another 2 - 3 minutes.

7. Check if the jelly is thick enough. To do this, place a small amount of the contents on a plate and let cool. If the mass is jelly-like and hardens a little, then the confiture is ready.

If not, then warm it up for another 5 minutes.

8. Then put the jam into sterilized jars and close with lids that have been scalded with boiling water.

9. Close the lids tightly and turn them over, placing them on the lid.

While the mass is cooling, the jar must be turned back and forth several times. So that the mixture is evenly distributed throughout the entire container. Then it will harden, and everything will remain as it turns out.

10. It is better to store confiture in a cool, dark place. After opening the jar, it should be stored in the refrigerator.

Strawberry confiture with kiwi

Very delicious jam, which all kids love.

We will need:

• strawberries - 0.5 kg
• kiwi – 0.5 kg
• sugar - 1 kg
• vanilla sugar— 1 sachet
• lemon - 1 pc.

Preparation:

The proportions of berries and kiwi can be changed. The main thing to consider is that for their total amount of 1 kg, you should add 1 kg of sugar. You can also use jellyfix instead of sugar. — natural product With high content pectin, which is obtained from apples and citrus fruits. It is used to make jam and various jams. In this case, you will need to take 0.5 kg.

1. Finely chop the prepared, washed and peeled berries and fruits.

2. Add sugar and shake well to start the juice formation process. Immediately add vanilla sugar to further enrich our preparation with aroma.

3. Let it brew for 3 hours. Periodically, the mixture should be shaken or stirred with a wooden spatula. It is advisable to ensure that the sugar melts and dissolves as much as possible during this time.

4. Grind with an immersion blender or crush with a masher.

5. Place over high heat and bring to a boil as quickly as possible.

6. Then reduce the heat and cook at a low boil for 7 - 8 minutes, periodically removing the foam.

7. Pour the finished product into sterilized jars and close with lids. Roll up using a seaming machine or seal tightly with screws. Turn them over, place them on the lid, cover with a towel and leave until completely cool.

Store in a cool, dark place until use. After opening the jar, store in the refrigerator.

French jam with lemon and orange

I suggest watching this jam recipe for several reasons. Firstly, it's very interesting recipe, and secondly, there is a lot here useful tips about how to cook it from strawberries in general.

Therefore, be sure to watch it, you will learn a lot of new things.

This is such a wonderful and interesting recipe.

Dry strawberry jam

There is one interesting option. It looks like candied fruit. They can be used as a filling for pies, made into compote, or used as a decoration for pies or cakes. And just enjoy them, washing them down with hot aromatic tea.

That is, if the year is rich in berries, then you can harvest them in different ways. And this one is no exception either.

For this method it is also better to use small berries - either strawberries or wild strawberries. We will use garden strawberries for this.

We will need:

• strawberries - 1 - 1.2 kg
• sugar - 1.2 kg
• water - 2 glasses

Preparation:

1. Wash the berries and remove the stem. Place to drain.

2. Meanwhile, cook the syrup by mixing sugar and water. First, mix the ingredients, then put on medium heat and, while stirring, bring the syrup to a boil and the sugar is completely dissolved.

3. Allow the syrup to cool, then place the strawberries in it.

4. Leave the contents to steep for 24 hours so that the berries are thoroughly saturated with syrup. Shake occasionally. After 10 hours, it is better to put the container in the refrigerator and keep the mixture there.

5. After this time, put the bowl with the berries on the fire, bring to a boil and cook until they become translucent.

6. Remove the fruits from the syrup, place them on a plate and dry them in the oven at a low temperature of 35 - 45 degrees. Or cover a baking sheet parchment paper, spread the berries and dry directly on it.

I also like to dry the fruit in an electric dryer.

7. When the surface of the berries is well dried, but they do not lose their elasticity, transfer them to sterilized jars, occasionally sprinkling them with fine sugar.

Close the lids tightly and store.

Candied strawberries

This method is faster than the first. And if you don’t have free time, then you can use it.

We will need:

• strawberries – 1 kg
• water - 1 l
• sugar - 800 gr

Preparation:

1. Dissolve sugar in water and bring it to a boil.

2. Dip the washed and prepared berries into boiling syrup and cook over high heat for 8 - 10 minutes, depending on the size of the fruit.

3. Place the berries in a colander and let the syrup drain.

4. Then place them on a baking sheet lined with parchment paper, or place them in an electric dryer. Also pre-line the surface with paper.

5. Dry until the surface is dry, but the fruit remains soft and elastic.

6. Then put into jars and seal tightly. Store in a dark, dry place.

Swedish strawberry silt

This jam is not as sweet as regular jam. And the consistency is more like jelly. You can prepare it from any berries, and our today’s heroine of the story is no exception.

We will need:

• strawberries – 1 kg
• sugar - 600 -800 gr

The amount of sugar depends on how sweet or sour the fruits you use to prepare this Swedish treat.

Preparation:

Cooking differs from all the methods proposed above. And its main difference is that before cooking the berries we will not sprinkle sugar.

This tasty delicacy should be prepared in a thick-bottomed container to ensure good heating.

1. Sort and wash the berries, then remove the stalk. Place them in a saucepan and place over medium heat. If the berries give little juice, they should be lightly pressed. There should be enough juice to start heating.

2. Bring to a boil and heat for 15 - 20 minutes, shaking the contents periodically so that nothing sticks to the bottom. In principle, you can stir it. But use a wooden spoon or spatula for this. Well, or plastic.

3. Remove from heat and add sugar.

4. Stir until it is completely dissolved. This means that there should be no sugar crystals left in the syrup. Don't boil anymore.

5. While still hot, place into sterilized jars and close with sterilized lids.

6. After cooling, store in a dark place so that the jam does not lose its color.

Silt can be prepared not only from strawberries. Using the same scheme, it can be prepared from any berries.

This is how jam is made in his homeland of Sweden. And now we can cook too.

Strawberry jam with lemon juice

We will need:

• strawberries – 1 kg
• sugar - 1 kg
• lemon juice - 1 tbsp. spoon

Preparation:

1. Sort out not very large berries and rinse thoroughly in cool water. Remove the stems and let dry slightly.

2. Place in a saucepan and sprinkle with sugar. Shake the sugar so that it penetrates inside and the juice is released faster.

3. Cover the pan with a lid and put it in the refrigerator for 24 hours. Periodically remove the pan from the refrigerator and shake so that the juice increases and the sugar completely dissolves as quickly as possible.

4. To make jam we will need a pan with a thick bottom. Pour berries into it and pour lemon juice over it.

5. Place on medium heat and wait until the contents boil. Then reduce the heat to the lowest setting and simmer for 5 minutes.

6. Remove the berries from the syrup, and cook the syrup for 30 minutes.

7. Then put them back and bring to a boil again. As soon as the contents boil, note the time and heat for 2 - 3 minutes.

8. Then cool and put into sterilized jars. Close with sterilized lids and store in a dark place.

Thick strawberry jam for the winter with gelatin

You can make delicious strawberry or wild strawberry jam from small berries. And in order to make it thick, we will use gelatin for this.

In addition, gelatin will help speed up the cooking process, and the delicious treat will be prepared very, very quickly.

That's it! As you can see, everything is quite fast and easy. Even someone who has never cooked before can handle it.

So be sure to prepare this jam. Imagine how delicious it will be to spread it on bread in winter and enjoy it with hot aromatic tea.

For me, such jam is always the taste of childhood. You run around with the guys on the street, you get cold, you come home, and your mother spreads a large slice of bread with it and pours it into a cup of tea. This feeling is simply unforgettable and always warms the heart.

Strawberry puree without sugar

We will need:

• strawberries – 1 kg

Preparation:

1. Place the washed, peeled berries in a saucepan with a thick bottom and heat them to a boil, or rather to 90 degrees. At the same time, they should be stirred continuously so that they do not burn.

2. Puree the mass using a blender - this is quick way When you don't have time, you can use it. In general, it would be more correct if we rubbed the entire mass through a sieve using a wooden spoon.

So choose the method yourself.

3. Put the resulting puree back on the fire and bring it to a boil again with continuous or fairly frequent stirring. If you are using a pan with thick walls, you can stir less often, but if you are using a regular pan, you should stir more often.

4. Once it boils, heat for 5 - 7 minutes. After 5 minutes, start pouring it into a sterilized jar directly from the pan in which our puree is prepared.

Then mix and put the puree into the next jar, and so on until it is finished. Immediately cover jars with sterilized lids.

5. Turn the jars upside down and cover with a towel. Leave until completely cool.

Then store in a cool, dark place.

These are the delicious ones we have today original recipes. I hope that everyone can choose a recipe to their taste. And in conclusion I would like to give some advice.

• To make the jam thick, try to pick the berries when there has been no rain for two to three days. If it rains, the berry will be saturated with water, it will be somewhat watery, and there will be a lot of water in the syrup when cooked.
• also after washing, let the berries dry thoroughly
• and do not keep it in water for a long time, otherwise it will absorb moisture. It’s best to wash in small batches in a colander, simply dipping it into a container of water.

More useful tips in the previous article. There are already enough links to it in today’s article. And you can easily find it.

Make delicious jam. And if at the same time you put a piece of your soul and love into the process itself, then it will not only be very tasty, but also healing.

Bon appetit everyone!

Strawberry jam- This canned product, prepared from strawberries by boiling them in a sugar solution.

Strawberries can rightfully be considered valuable product, since it contains vitamins A, E, C, P, B, organic acids, potassium, magnesium, iron, cobalt, manganese, nitrogen, phosphorus, silicon, pectin and many others. Raw strawberries are recommended for the treatment of hypertension, atherosclerosis and anemia.

During the cooking process, strawberry jam loses some important properties. In this regard, five-minute jam is healthier. It retains vitamins due to its short duration heat treatment. However, beta-carotene, mineral salts, organic acids and fiber remain in any strawberry jam.

Strawberry jam renders beneficial influence on the formation and content of red blood cells in the blood. Thanks to it, metabolism is normalized and blood pressure, the strength of blood vessels improves, the immune system is strengthened, and the iodine content in the body increases. Strawberry jam has a diuretic effect and alleviates the patient's condition when colds. A little strawberry jam at night will help you sleep soundly until the morning.

It is believed that since strawberry jam is rich in antioxidants, it has preventive properties that prevent the development of tumors.

Berries for this jam must be selected both by size and level of ripeness. The time at which it is preferable to pick berries is very important. It is better to do this in sunny, dry weather and in the afternoon, not in the morning. Dew and rain moisture penetrate the berry, making it watery.

The most delicious jam is made from small berries. They look great in finished product. Strawberries for cooking should never be in the refrigerator, otherwise they will lose not only their aroma, but also their sweetness.

Strawberry jam - preparing dishes

Wash the jars thoroughly with warm water and soap. Rinse thoroughly. The oven tray needs to be lined clean towel. Place the prepared jars on it upside down. Half an hour before the jam is ready, place a baking sheet with jars in an oven heated to 100 degrees. At the same time, the lids should be placed in a small container, completely filled with water and boiled for several minutes. If a ladle or funnel is used in the process of pouring jam, it is also better to sterilize them.

If the jam is already ready, then the baking sheet can be removed from the oven, the jars can be turned over, but left standing on the baking sheet. The jars should be filled with jam so that it does not reach one centimeter to the edge. Immediately cover the jam and place in a dry place.

It is better to use a large one for cooking. enamel basin. To cook “five minutes”, the basin should be replaced with a pan, because it will be easier to wrap the pan. You need to stir the jam with a wooden spoon or spatula.

Strawberry jam - preparing berries

Strawberries are poured from the basket onto the table. Initially, it should be sorted by size. For jam you need small berries. It retains its shape better. Rotten, overripe and unripe berries must be removed. The corollas are removed from the berries and then washed.

Some housewives advise not to wash the strawberries, but only to wipe them with a damp towel. So, it is necessary to wash strawberries. Just do this not under running water, when the berries are in a sieve, but in a basin. This is done so that the berries are less damaged during the washing process. Strawberries are carefully placed into a basin, one berry at a time, as they are sorted and cleaned. The berries are filled with water and washed.

The washed berries are taken out by the handful on a towel. It is better to dry the strawberries, but this may take 5 to 6 hours.

Strawberry jam - recipe 1

Classic way. The cooking proportions are a kilogram of sugar per kilogram of berries. Strawberries must be carefully sorted, sepals torn off and washed in several waters. It’s good if the berries are small, but if the berries are large, they can be cut in half.

The berries are covered with sugar and left for 4 or even 6 hours. During this time, the strawberries will release juice. Place the pan with berries over medium heat and bring to a boil. From the moment of boiling, the strawberries are boiled for five minutes. At the same time, the foam is constantly removed. After which the pan is removed from the heat and, after cooling slightly, covered with a clean cloth. Let the jam cool completely. This will take 10 hours.

Put the jam back to cook. From boiling, cook for five minutes, skimming off the foam. Cool until completely cool. After the berries have been boiled for five minutes for the third time, set aside the finished jam for about an hour and, pouring into sterilized jars, seal with sterilized lids.

Strawberry jam - recipe 2

Well-washed berries should be placed in layers in an enamel bowl. Each layer must be sprinkled with sugar. Sugar will be needed at the rate of 1.2 kg per kilogram of berries. Now the pan with berries must be placed in a cool place for four to six hours. Let the strawberries give juice. The resulting mass should be cooked over low heat. During the cooking process, be sure to remove the foam and periodically shake the contents of the pan so that the jam does not burn. Cook until done in one go.

Strawberry jam - recipe 3

The estimated portion is 1 kg of sugar, 1 kg of berries, 1 tbsp. a spoon of 9% vinegar and a pinch of salt. All ingredients are immediately placed in a saucepan. As soon as the strawberries begin to produce juice, start cooking. Gradually bring the jam to a vigorous boil. If you have a candy thermometer, you can check the temperature. It should be 105 degrees. Cook until done. After the jam is placed in sterilized jars (1 cm from the edge of the jar!) and closed with sterilized lids, the jam jars are once again sterilized in boiling water for 10 minutes.

Strawberry jam - recipe 4

This method of cooking strawberry jam helps preserve vitamins in the berry. It’s called “five minutes” and is very simple. To make jam, take no more than 2 kg of berries. You need 1.5 times more sugar. For 1 kg of sugar, take 1 glass of water. The syrup is boiled in enamel pan over high heat. The resulting foam is removed. Add berries to boiling syrup and let them boil for 5 minutes. You need to stir carefully. Turn off the gas and cover the pan so that it cools more slowly. The cooled jam is placed in jars and the neck is tied with paper. Can be used nylon covers.

It is important to know when the jam is ready. To do this, you can put several small plates in the freezer. Place a spoonful of jam on one of the plates. Wait a little. Run your finger over the surface of the jam. If the surface wrinkles, the jam is ready.

Another option: drip jam onto the nail thumb hands. If the drop does not spread, the jam is ready.
Lemon juice or vinegar added to the jam will help it thicken and prevent it from becoming too cloying.
A small piece will help reduce the volume of foam butter, added at the end of cooking.

If the lid on the jar springs back after cooling, the jar is not airtight. It should be stored in the refrigerator and used within the next month.

Place the rest of the jam in a cool and dark place.

Homemade jam Strawberries are one of the most popular sweet preparations for the winter. And in fact, what could be tastier than aromatic and fragrant strawberry jam, carefully prepared in season by a thrifty housewife? Today I will tell you how to make strawberry jam so that the berries remain intact, the dessert itself is appetizing, and its taste is excellent.

First of all, it is important to comply specified proportions: for 1 kilogram of selected strawberries (take a medium-sized, mature, dense berry) you need 1 kilogram of white granulated sugar. This recipe strawberry jam involves cooking in three stages, due to which the berries are ready dish come out whole and do not turn into puree.

If you follow the recommendations, homemade strawberry jam will delight you not only with its magical taste, but will also provide aesthetic pleasure. Whole berries in aromatic berry syrup will be a worthy reward for your efforts!

Ingredients:

Cooking the dish step by step with photos:

The first step is to process the berries. To do this, we sort them out (substandard ones, that is, crumpled ones, can be used to make strawberry jam, and feel free to throw away the spoiled ones). Wash the strawberries thoroughly. To do this, we fill a large container with cold water, put the berries in it and let them swim for just a minute. Gently mix them with your hands, then remove and transfer to a colander. It is important not to remove the stems until the berries are clean. Otherwise, the strawberries will absorb a large amount of water, and there is no need for excess moisture in the jam. After this, let the berries dry completely - transfer the strawberries to a towel. We tear off the stalks and place the dried berries in the container in which you are going to prepare the jam.

Sprinkle the berries with granulated sugar in a 1:1 ratio. Do not stir the strawberries, but simply shake the contents of the dish (for this purpose, choose a large-volume basin or pan), otherwise the berries will be crushed.

As a result, the granulated sugar will evenly cover the strawberries. Cover the dishes with gauze and leave for several hours so that the berries release their juice. It is best to leave the strawberries with sugar overnight if you added them in the evening.

I didn't have much time, so the strawberries only had time to sit for 4 hours - the sugar had not completely dissolved. However, half of the strawberries were already floating in syrup.

Place the dishes on low heat and let the sugar and strawberry juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the berries with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary so that the strawberries retain their integrity. Bring the contents of the bowl to a boil and cook over low heat for about 5 minutes. Don’t forget to skim off the foam (this is the most delicious thing for children when making any jam). After 5 minutes of boiling, turn off the heat and let the strawberry jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours. During this time, the strawberries will give even more juice, and the berries will become denser, due to which they will keep their shape. Then heat the jam a second time and cook again for 5 minutes. Let it cool completely.

After the second cooking and cooling, my strawberry jam looked like this: in a large amount of rich syrup, the berries remained intact. In general, the amount of syrup depends not only on the variety and juiciness of the berries, but even on the weather in which the strawberries were picked. So, to make jam, it is recommended to harvest the crop in dry, sunny weather so that the strawberries are not oversaturated with moisture. If desired, add a pinch of citric acid (a teaspoon of lemon juice) and put the jam back on the fire. In this case, the acid acts not only as a preservative, but also helps preserve the beautiful and bright color ready dessert.

Bring everything to a boil and cook for the last 5 minutes, remembering to skim off the foam. The fragrant strawberry jam with whole berries is ready, all that remains is to close it for the winter.

Pour the still boiling strawberry jam into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife has her own favorite method, and I do it in microwave oven- wash jars in soda solution, rinse and pour about 100 ml into each cold water. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about five minutes. By the way, last year I saw my mother sterilizing jars in the microwave for the first time, but without water. Empty. I often saw notes from housewives about this, but I was always afraid that the jars would burst. They didn't burst. None. Everything happened in front of me. But personally, I didn’t dare to repeat it at home - I steam it, as before, with water.

Immediately close (or twist screw caps) banks. We turn them upside down, wrap them in something warm and let them cool completely. I got 2 full half-liter jars of strawberry jam and another incomplete jar strawberry syrup. By the way, what I especially appreciate in this strawberry jam is not the berries, but the syrup itself. It turns out to be very rich in taste, unusually aromatic and moderately thick. Great addition for ice cream, pancakes, pancakes and cheesecakes. If you want the syrup to be thicker, you need to boil it longer, but I don’t like it that way. In addition, prolonged cooking makes the jam not only thicker, but also much darker.

Store strawberry jam prepared according to this simple recipe, you need in a cool, dry place - a basement or cellar. Where you usually store your wonderful preparations for the winter. Have delicious and aromatic strawberry jam, friends!

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

In addition, preparing strawberry jam is very simple. True, you need to decide right away whether you want sweet or sugar-free jam, thick or liquid, well-cooked or five-minute. In this collection I will describe everything in detail possible options making strawberry jam. Depending on your preferences, you will need to choose the appropriate recipe.

Strawberry jam recipes:

Thick strawberry jam with whole berries for the winter

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

For this recipe, it is better to use smaller strawberries so that they cook faster. The ratio of strawberries to sugar in this recipe is 1:1.

1. Pour 1/4 of the strawberries into the pan, add about the same amount of sugar on top, then put another layer of strawberries and sugar on top. And so alternately all the layers.

2. Cover the pan with a lid and leave overnight, during which time the strawberries will release a lot of juice. When there is enough juice, lightly stir the contents of the pan.

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

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

5. Remove the pan from the heat and place the berries from the bowl into the hot syrup.

6. And again we repeat everything as in points 2-5, i.e. First, we leave the berries in the syrup for 12 hours, then we take them out with a slotted spoon and boil some more syrup, and finally we put the strawberries back into the hot syrup. The berries will further decrease in volume and the syrup will become thicker.

7. But that's not all. The third time we repeat all the steps - leave for 12 hours, take out the berries, cook the syrup and mix everything. Now, finally, cook the berries together in syrup for 5 minutes. Place in hot sterilized jars (don't forget to sterilize the lids too). Turn the jars over and keep them like this until they cool completely.

Strawberry jam 5 minutes

We will need:

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

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

1. Pre-wash the berries and remove the stems. If the strawberries are very large, you can cut them in half or into 4 parts. But this is a matter of taste. I usually boil whole berries.

2. Separately, cook the syrup - add sugar to the water and, stirring, cook over low heat until the sugar dissolves.

3. Pour the resulting syrup over the berries and do not interfere with anything! The berries should remain intact. Cover the container with a towel or film and leave to cool for 2 hours.

4. During this time, prepare the jars and lids - wash and sterilize them.

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

6. All that remains is to transfer the jam into clean jars, close the lid and turn over. Cover the jars with a towel and keep them there until they cool completely.

In jam prepared in this way, the berries are whole and not overcooked.

The best recipe for strawberry jam without boiling the berries

We will need:

• strawberries - 1 kg;
• sugar - 1.2 kg

For such “fresh” jam, it is necessary to sterilize the jars and lids

1. We wash and peel the strawberries, let them dry a little and add sugar in a 1:1 ratio.

2. Using a wooden masher, lightly mash the berries and at the same time mix the sugar. Do not mash the strawberries completely, so that whole berries remain. Leave the pan with strawberries to stand for 2 hours. The strawberries will release juice and the sugar will dissolve during this time.

3. Add up the received raw jam into sterilized jars, leaving a little space at the very top. Sprinkle sugar on top, it looks like sugar plug which will prevent the jam from turning sour.

4. Close (roll up) the jars with metal lids.

Be sure to store this strawberry jam without cooking in the refrigerator!

Strawberry jam with lemon and mint

The recipe contains less sugar, so the result is not very sweet, but sour jam.

We will need:

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

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

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

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

4. You can finish here, but some housewives advise not to be lazy and cook the jam again for 5 minutes after 8 hours. It's probably more reliable this way. It is advisable to place the jam in sterilized jars.

Their strawberry jam without boiling the berries - strawberries in their own juice

And this recipe is my favorite, because the berries remain intact, and the syrup is appetizingly transparent. In addition, these strawberries require little sugar, so you can safely eat as much as you like. True, in order to enjoy this delicacy in winter, firstly, you need to select whole, healthy berries for preparation, and secondly, store the jam in a cool place.

Preparing this jam is simple, you just need to first prepare the jars - wash with soda and dry. Wash the strawberries and dry them a little on a paper towel.

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

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

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

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

Strawberry jam with gelatin - a recipe for the winter

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

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