How to make strawberry jam for the winter. Wild strawberry jam: cooking secrets - how to make homemade strawberry jam

Strawberries of various types and subspecies, both wild and cultivated (including strawberries) are a genus of perennial plants that produce tasty fruits containing various beneficial substances, namely: vitamin C and other acids, carbohydrates, nitrogenous compounds, pectin and tannins. Strawberries are suitable for consumption both fresh and processed, for example, in the form of jam.

Let's decide for ourselves how much (or more precisely, how long) to cook the strawberry jam.

We must tell the truth: with prolonged thermal exposure, a significant part of the vitamin C contained in this case in strawberries, alas, will be destroyed. But you have to somehow prepare strawberries for the winter, and not every home has large, powerful freezers. Therefore, we will try to choose the most gentle, that is, the fastest methods of making jam - this way we will preserve the maximum of useful substances.

We'll tell you how to cook strawberry jam correctly and tasty. So we collect or buy beautiful strawberries and domestically produced sugar (Polish sugar is not suitable).

How to cook strawberry jam for five minutes?

Option 1 without water

Ingredients:

fresh ripe strawberries (preferably small or medium-sized fruits) – 3 parts;
granulated sugar – 1 part.

Preparation

We remove the stalks of the strawberries and rinse them thoroughly with cold water, then place them in a colander or sieve to drain the water. Then we put the strawberries prepared in this way into an enamel (without flaw) or aluminum container in which we will cook the jam (basins or large bowls are most convenient). If the fruits are large, they can be cut in half each. Add sugar to the fruits and mix lightly. Leave for a while so that the berries release their juice.

When this happens, carefully mix everything and wait another 40 minutes, after which we put the working container on the lowest heat. Bring to a boil, stirring occasionally with a wooden spoon or spatula. When foam appears, be sure to remove it. After a steady boil, cook the jam, stirring continuously, for 5, maximum 8 minutes (this is if the berries are large enough). Pour the jam with a clean ladle into sterilized jars; they can be rolled up or closed using plastic or metal lids (if the design allows). It is better to store jars of jam at low above-zero temperatures on a glassed-in veranda or loggia, in a pantry, or in a cellar.

Option 2 in sugar syrup (that is, with water)

Ingredients:

fresh ripe strawberries – 1 kg;
granulated sugar – 1 kg;
water – 200-250 ml.

Preparation

We sort the berries, remove the stalks and rinse with cold water, after which we transfer them to a colander or sieve.

Mix sugar and water in a bowl and cook until completely dissolved - it turns out. When the syrup is at its lowest boil, carefully immerse the strawberries in it and cook for 5 minutes, skimming off the foam. Turn off the heat and cool the jam completely. Bring the jam to a boil again over low heat and boil for another 3-5 minutes, after which we fill the jars and seal them in one way or another.

You may have noticed that the first recipe uses less sugar, which means it's a healthier option. This is true, but, alas, in this case, the integrity of the fruit is not preserved. In the second option, the integrity and beauty of the strawberries is preserved (well, almost all of them), just cook and transfer into jars carefully.

In the cold season, strawberry jam will delight you, your guests and family (especially children - they usually love it) in the most pleasant way. Strawberry jam is good served with fresh or, for example, rooibos, mate and other herbal tea drinks. Strawberry jam can also be used as a filling for baked goods, for preparing and decorating confectionery products.

Wild strawberry jam is a delicious dish that takes us back to a distant, carefree childhood. Just one spoon of this delicacy makes you close your eyes and remember how you and your friends once went into the forest and picked small red berries in the dense thickets of grass. And the more such berries were eaten, the better the body was prepared for low-vitamin seasons. And our grandmothers always made jam out of them, which helped maintain the body’s strength during the cold winter months. So today we want to follow their example and make wild strawberry jam. Let's look at a few recipes.

Cooking recipes

Before making wild strawberry jam, you should collect and prepare the berries. The most suitable fruits will be fruits of the same size without damage or signs of rot. The collected berries are sorted, the sepals are separated and washed in plenty of running water. As a rule, wild strawberries are quite tender, so it is advisable to wash them in a colander, laying them out in small portions; It’s better not to help with your fingers.

Next, the washed fruits are combined with sugar and left for 5 hours - during this time the strawberries should release juice. As for the ratio of berries and sugar, it should be approximately 1:1.5. Afterwards, the strawberries, along with the released juice, are transferred to a container with a volume of 2 to 6 liters and boiled. You can choose the cooking method from the options offered below.

Five-minute recipe

Five-minute wild strawberry jam is the most useful, since it is known that the less time the berry undergoes heat treatment, the more valuable substances are retained in it.

Prepare ingredients:

1.5 kg strawberries;
half a kilo of sugar.

Let's start cooking.

Combine the berries with sugar and after 4-5 hours, put on fire.
Bring the mixture to a boil.
Cook for about 5 minutes, then distribute the mixture into jars and roll up.
Let cool for several hours.

On a note! This delicacy can be stored both in the refrigerator and in the kitchen cabinet.

Strawberry jam in a slow cooker

Prepare ingredients:

half a kilo of strawberries;
half a kilo of sugar;
half a glass of water.

Let's start cooking.

Sort the berries and place them in a container designed for cooking in a slow cooker.
Add sugar, water and turn on the multicooker in the “Stew” or “Milk porridge” mode.
After 30 minutes, pour the mixture into jars.
Turn upside down and let cool at room temperature.

Classic recipe

Using this recipe, you can prepare the most common wild strawberry jam, which our grandmothers prepared for the winter.

Prepare ingredients:

2 kg strawberries;
3 kg sugar;
3 g of citric acid, which can be replaced with 30 ml of lemon juice if desired.

Let's start cooking.

Sort the berries, rinse, sprinkle with sugar and leave for several hours.
When the juice is released, transfer everything into a brass bowl and place on the lowest heat.
Cook, stirring constantly – the sugar should dissolve completely.
Afterwards, increase the heat and bring the contents of the basin to a boil.
Cook the mixture for 20 minutes.
Turn off the gas supply, and after half an hour bring the mixture to a boil again and leave on the fire for another 20 minutes.
At the end of the process, add citric acid or juice.

Cold jam

The following recipe for strawberry jam is anti-cold. Your children will appreciate its taste and aroma, and you will no longer have to worry about their health in winter and off-season.
Prepare ingredients:

half a kilo of strawberries;
1 kg sugar.

Let's start cooking.

Combine the fruits with sugar and grind.
Transfer the mixture into a saucepan and put on fire.
Heat until the sugar has completely dissolved.
Important! Do not boil the mixture!
Pour the jam into clean jars and roll up.

Little tricks

Strawberries can impart a bitter taste to jam. But you can get rid of this in one of the following ways: when cooking, add peeled carrots to the container, combine strawberries with red currants in a 6:1 ratio, pre-freeze the berries, or cook the jam in one go.
The jam is ready when a drop of syrup does not spread over the cold saucer and the berries become translucent.
If you add too little sugar, the delicacy will quickly spoil - it will ferment and become moldy.
Citric acid is necessary to prevent the jam from becoming sugary; it is added in the amount of 1 teaspoon per 1 kg of sugar.
It is best to pour the finished product into glass jars with a capacity of half a liter, 1 or 2 liters.
It is advisable to make jam from freshly picked berries.

And don’t forget that the main ingredient in any dish is a piece of your soul. Be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Chief Editor

Fragrant berries cheerfully peek out from under the carved leaves. To grab a glass of treats, you will have to bend low. But strawberries are so tasty and healthy that they pick them in buckets, sparing no time and effort. It is good for everyone, but the delicate berries spoil very quickly even in the refrigerator. The most popular way to preserve it for the winter is making jam.

Valuable properties of strawberries

The plant is perennial, so once you find several clearings, you can safely return to them the next year. The bushes are small, up to 20 cm in height, the leaves are clearly recognizable by three separate segments. The culture reproduces by shoots, which in strawberries are called “whiskers”. In good weather conditions it grows quickly. Flowering begins in May and continues almost until the end of June. On one bush, buds, open flowers and berries of varying degrees of ripeness are simultaneously observed.

Interesting: from a scientific point of view, the ovary is called a false fruit, but among the people it is still a berry.

As it matures, it changes color from green to white, then turns pink and becomes scarlet or dark red. Then it is time to harvest. Sweetness appears already in white fruits, but for jam it is necessary for the taste to fully develop.

The plant contains many useful substances, and some are retained during cooking. In folk medicine, all parts of the plant are used. They are harvested in the spring, carefully dried in a shady, cool place.

Fresh berries bring the greatest amount of benefits, they are recommended:

when the body is clogged;
chronic constipation;
swelling;
vitamin deficiency and anemia;
loss of appetite;
bad breath and gum inflammation.

All parts of the plant contain a large amount of organic acids, vitamins, fiber, tannins, and pectin. Strawberries contain potassium, magnesium, phosphorus, cobalt, and essential oils. It is better to consume the product fresh, but the fruiting time of strawberries is short and flies by quickly, so you have to prepare them for future use.

Worth considering: The composition of garden and wild berries is very similar, and both varieties have medicinal properties.

The calorie content of the berry is low - 34 kcal per 100 g of product. It is used as part of diets for weight control programs to add flavor variety to dietary foods.

What are the benefits of strawberry jam?

In boiled form and even in five-minute jam there are much less useful substances than in fresh berries, but the product is still of considerable value. Fructose and glucose give the berry its sweet taste. When combined with the sugar needed to make jam, it becomes unsafe for diabetics. If you don’t eat treats in jars and consume them in moderation, a few spoons a day, metabolic processes are normalized, vital energy is restored, chronic fatigue syndrome is relieved, and your mood improves.

When to pick strawberries for jam

Wild berries ripen gradually, starting in June, and then rapidly, within 1–2 weeks, they yield their harvest. Then it’s almost useless to look for sweet drops of berries in the clearings. By the last days of July, the bushes have almost finished bearing fruit, the leaves begin to dry out, and nutrients accumulate that will help them survive the harsh winter.

There are two collection options. The first is to visit the treasured meadows more often, starting from the last week of June, and collect berries in small portions, immediately processing them for the winter. Secondly, for those who are impatient, it’s easier to come at the beginning of July with a bucket. But you need to be prepared for the fact that the picking process is painstaking due to the small size of the fruits, and then within 24 hours everything will have to be sorted, cooked or frozen, otherwise the delicate berries will spoil.

Worth remembering: Field strawberries in open areas will ripen a week earlier than wild strawberries, and garden strawberries will bear fruit gradually.

How to make strawberry jam: recipes

Many families keep their own family recipes and methods for preparing winter delicacies. The main ingredient is preserved. The exposure time on fire, the proportions of sugar, and the addition of third-party elements change. But the preparation of berries and methods of storing finished products remain unchanged.

Preparatory stage
The brought berries must be carefully sorted. If they are collected independently, then you need to separate them according to the degree of ripeness to ensure uniform boiling of the raw materials.

Then pour cold water over them for a few minutes and leave for the sand or particles of earth to soften and remove. It is more convenient to catch strawberries from a container of water using a colander or slotted spoon.

The next step is to remove the stalks. Some people skip this step, thinking that small green sprigs will not affect the quality of the finished product. There are no comrades for taste and color, but in the classic version they are removed. Only clean berries without stalks, approximately the same color, remain in the container.

Before adding sugar to them, be sure to remove excess water. To do this, scatter the berries on a fine wire rack or in a colander for 30–40 minutes. Now you can choose the most delicious recipe or cook a little of everything, and then arrange a tasting.

Classic recipe

For it you will need the following products:

3 kg strawberries;
4.5 kg of sugar;
800 ml water;
juice of half a lemon.

First, the sugar syrup is boiled, and the berries are carefully poured into the boiling mass.

Important: If you simply add berries to get juice, they will then boil into an inert mass.

The future jam is brought to a boil and removed from the stove for a quarter of an hour. You need to do 4 approaches. On the fifth day, lemon juice is poured into the mass, poured into sterilized jars while boiling and rolled up.

Five minutes

The minimum heat treatment time allows you to preserve most of the nutrients.

Important: closed only hermetically, in sterilized jars.

Take equal parts of berries and sugar, pour into layers and place in a dark, cool place until the next morning. To prevent dust from getting in, cover the top with a towel. Lids or other devices that tightly close the container are excluded; the mixture must “breathe.” To ensure uniform dissolution of sugar, the contents are stirred every 2 hours.

After the strawberries have given juice and the sugar has almost dissolved, the mixture is brought to a boil over low heat, boiled for no more than 4–5 minutes and immediately poured into jars.

Raw jam

It is prepared by analogy with currants or raspberries. In essence, it is a berry ground with sugar without heat treatment. To prepare you only need 2 ingredients. For 1 part berries take 2 parts granulated sugar. To ensure that strawberries retain their taste and aroma, they use a little trick - completely eliminate contact with metal. To do this, prepare a ceramic container and a wooden masher in advance.

The carefully ground berry mass is placed in jars and covered with thick plastic lids. Such a strategic reserve can only be stored in the refrigerator, where it will last until the next harvest, if it is not eaten.

The second option is aimed at preserving whole berries. To do this, sprinkle the berries with sugar and leave for a day, stirring regularly. Ingredient proportions 1:1. Then they are also placed in jars and stored in the refrigerator, but not longer than 3-4 months.

Worth considering: After sterilization, the jars must dry. If droplets of water get in, the mixture will ferment even in the refrigerator.

Mint mix

A few fresh mint leaves will give the jam an unusual, refreshing taste. The base is cooked as usual - at the rate of 1 kg of strawberries for the same amount of sugar. The peculiarity of the recipe is the addition of crushed mint leaves during the third boiling. The berries are first covered with sugar for a day, the syrup is drained and brought to a boil. Place the berry mass in it, boil for 2-3 minutes and set aside for about 1/3 of an hour. To bring the jam to readiness, you will need 3 approaches.

The finished product is packaged in jars. It is more convenient to take small containers, 0.5 or 0.3 liters. If sealed tightly, you can even store such jam on a shelf in the hallway of your apartment.

Delicious mixture

If the year turned out to be a poor harvest for strawberries or you were late in harvesting the berries and managed to collect very little, then do not despair. The commonwealth of cultures will help out. The combination of strawberries and wild strawberries gives an indescribable aroma. Both berries are sorted and the petioles are removed. The cooking method is classic, it is better not to cook for five minutes, this is risky, since strawberries have a higher acid content.

In a slow cooker

Sometimes there is no time to carefully monitor the process of boiling the berries, stirring them constantly. And jam is insidious, it is just waiting for the moment to run over the edge or burn. Cooking in a multicooker will eliminate these problems, especially since you can program the equipment for a delayed start and set a convenient time. The proportions are usual, a kilogram of sugar and berries with the addition of 1 glass of water. When determining the maximum load, you will have to focus on the parameters of the multicooker. After the food has been placed, open the steam valve and select the extinguishing mode. It will take 30 minutes to prepare aromatic jam without additional effort, removing foam and constant stirring.

Nutty note

Strawberry jam with lemon zest and walnut pieces is very tasty. They are added during the third boiling to diversify the taste. For 1 kg of berries, 2–3 shavings of zest and 100 g of chopped nuts, preferably peeled from the thin inner skin covering the kernels, are enough.

Assorted

An amazing aroma and flavor bouquet is obtained by combining several types of berries with a predominance of strawberries. Strawberries and raspberries form a magnificent triad together with it. You will have to choose the earliest varieties of raspberries or watch the first harvest of remontant ones, since in some regions one berry will ripen first, then another.

A very interesting option is obtained by adding early currants, red or black. You need very little of it, the taste of the berry is tart, the aroma is strong and can overwhelm the subtle flavors of strawberries.

Rules for storing jam

After winter supplies are made, the question arises of how to store them for as long as possible. Of course, it’s difficult to hide such a delicacy from your household, and it’s not necessary; it was prepared specifically for them. It’s another matter if the top of the jam is covered with mold or it has fermented.

Storage conditions directly depend on the method of preparing the jam.

Raw, ground with sugar, it will only last in the refrigerator on the shelf for fresh vegetables. There, without air access through the lid, it can be stored for 3-4 months. An open jar will have to be eaten within a week, so it is initially better to package such a product in small containers “for one time”.
Five minutes of one type of berry without additional ingredients with a 1:1 dosage of berries and sugar and hermetically sealed can be lowered into the cellar without damaging the product. With an increased amount of sugar, the jar stands quietly in an apartment.
Thrice-boiled jam, in which the berries are poured with boiling syrup, is indestructible. It can be placed anywhere in a house, apartment, garage or cellar. It does not ferment, does not mold, does not freeze.

Strawberries have no waste

The berry itself brought from the forest is very valuable, but you can get additional benefits from it. After preparing for jam, a whole heap of sepals remains. They should not be thrown away. They are useful for preparing medicinal decoctions used for arthritis, gout, renal colic, anemia, and cardiovascular diseases.

Whether wild strawberry or garden strawberry, this plant is unique. Its small red berries are incredibly rich in vitamins and other beneficial substances. Therefore, every housewife tries not only to feed her family with fresh berries, but also to prepare them for the winter.

Making this delicious strawberry jam will help every housewife save a piece of summer for her family. The jam recipe is very simple and quick; it will take more time and effort to collect and prepare the berries, but if you buy them at the market, you can save time. 🙂 Step-by-step photos illustrate the preparation.

We need:

strawberries - 0.5 kg;
sugar - 0.5 kg (to taste).

How to make strawberry jam

Small aromatic berries should be sorted thoroughly to remove spoiled berries, if any.

Remove the tails with a knife, so the berry will remain intact and not deformed. Wash under running water.

Pour the strawberries into a convenient container and cover with sugar. Stir with a wooden spatula. Leave for a couple of hours until it releases the juice.

Place the berries in the syrup on the fire until they boil. Turn off the heat and put the jam in a cool place until it cools completely (about 3.5 hours).

Then repeat the procedure by bringing to a boil. After boiling, cook for about 5-6 minutes. There is no need to keep it on the fire any longer. This will help preserve all the beneficial substances, and the berries will not lose their beautiful scarlet color.

Pour strawberry jam into jars and roll up with a special key.

Turn the jars over and wrap them in a towel.

Leave it like this until the workpiece has completely cooled, after which it is sent to a cold place for long-term storage. If, of course, you manage to resist the temptation and open the strawberry jam right away.

On winter evenings, there is no better treat than strawberry jam. It will give you a boost of strength, help overcome winter vitamin deficiency and improve your mood.

Familiar to many. Who hasn't tried this wild berry? And its name comes from the old Russian word “strawberry,” which literally means hanging close to the ground. Of course, now this berry has been cultivated and grown in private plots. Although the fruits of garden strawberries are larger than those of forest strawberries, they are not at all as fragrant. And strawberry jam from the forest guest is much tastier and healthier.

There are also meadow strawberries. It differs from its forest relative in its rounded shape, aroma and taste. In addition, meadow berries have a longer shelf life, and they are also much denser than forest berries.

Any strawberry is valued for its beneficial and medicinal properties, so many housewives prepare them for the winter so that they can eat this product all year round. And the recipes for such preparations are quite varied. Especially when you consider that not only berries are used for medicinal purposes, but also leaves and roots of the plant, which also contain healing substances that are beneficial to the human body.

Composition of strawberries and their healing properties

Wild strawberries have a rich vitamin and mineral complex. Thanks to such a valuable chemical composition, it is called the “queen of berries” in the east.

Among vitamins, it comes out on top. Also predominant in the composition of this berry are and. It contains almost a complete assortment. There are and, and, and, and.

The mineral complex is represented by: , and . There are in it both , and , as well as , and many other and . Most of all, the content of calcium and iron stands out, and the latter is contained in strawberries and products prepared on its basis several times more than in and.

In addition, the chemical composition of strawberries is represented by 0.3 grams, 0.07 grams and 58 grams. This berry also contains useful salicylic acid, and, and. And it owes its sweet taste to its presence in the composition and.

Strawberries are a low-calorie berry, and one hundred grams of them contain only 32 kcal, but jam made from them has much more and is already about 220 kcal.

Strawberry fruits, like its leaves, are useful for both adults and children, pregnant women and the elderly. The numerous healing properties of strawberries include:

decrease in blood glucose levels, but this only applies to fresh berries, not jam;
beneficial effect on the heart and blood vessels;
a positive effect on the body of a pregnant woman, since it contains folic acid, which is so necessary during this period;
increased appetite and improved functioning of the digestive system;
strawberries quench thirst well;
improvement of hematopoietic processes and increase in hemoglobin;
normalization of metabolic processes and reduction of levels;
lowering blood pressure, so it is very useful for older people and hypertensive patients to consume this berry;
restoration of lost strength and energy, increased performance;
diuretic effect of the plant.

Strawberries are used to whiten teeth and are also used as a prophylactic for various inflammatory and cold diseases. Strawberry jam is especially effective in this case.

It also saturates the human body with beneficial vitamins, thereby helping to strengthen the immune system and restore the body’s natural defenses.

In folk medicine, not only jam and fresh berries are used, but also decoctions from the leaves of the plant. They contain essential oils, tannins, beneficial substances and ascorbic acid. Due to this, decoctions and teas based on such leaves are used for:

throat diseases and colds;
inflammation of the respiratory tract and bronchitis, thanks to the ability to liquefy and remove mucus from the lungs;
loss of strength and vitamin deficiency, as well as to improve the body’s immune system;
diseases of the heart and blood vessels to strengthen the vascular walls and heart muscle;
dyspeptic disorders and inflammatory processes in the intestines and stomach;
disorders of the liver and kidneys;
swelling, thanks to the ability of strawberry leaves to remove excess fluid from the body;
nervous disorders as a sedative;
bruises, abrasions and cuts, as a regenerating and restorative agent.

In addition, an infusion of strawberry leaves has a powerful anti-inflammatory effect, has strengthening properties and promotes blood renewal.

The forest queen is also useful for cosmetic purposes. With its help, excellent anti-aging masks are obtained, since its chemical composition contains a very high content of vitamins C and E, which effectively slow down the aging process, being essentially natural antioxidants.

They make masks based on it to whiten the skin, thus getting rid of age spots and freckles.

The beneficial acids contained in the berries remarkably exfoliate dead skin cells, improve metabolic processes in cells and tone them. And the grains present in strawberries are a natural scrub and are good for facial massage.

Harm and contraindications to eating strawberries and products made from them

No matter how good strawberries are, they also have contraindications for use. Firstly, it is worth remembering that excessive consumption of sweet jam is unsafe for diabetes, and also leads to excess weight and tooth damage. You should also not use it when:

individual intolerance to the berries and leaves of the plant, as this often leads to severe allergic reactions;
a tendency to allergies in principle, since then the body is very sensitive to the effects of various types of allergens;
increased stomach acidity and digestive problems;
diseases of the gastrointestinal tract, gastritis and peptic ulcers.

You should know that it is necessary to introduce such berries into a child’s diet with caution, several berries at a time, determining the possibility of use by the presence or absence of a child’s reaction to them.

In addition, you should not eat strawberries and jam based on them on an empty stomach, as this can provoke undesirable negative consequences.

Strawberry jam recipes

Each housewife has her own recipes for preparing this tasty and healthy dessert. However, in order for this product to be of the highest quality and value, it is necessary to follow some rules when preparing it:

Berries should be picked before cooking, no more than a day before making jam. It is good if the collection takes place in dry and sunny weather.
It is recommended to store them in a dark and dry place with temperature conditions not exceeding twelve degrees Celsius.
Medium-sized strawberries are best suited for jam so that the cooking process takes less time, since larger berries require longer cooking. And this leads to the loss of valuable and useful properties of the product, because they are significantly reduced during heat treatment.
In order to avoid sugaring of the finished product at the end of cooking, it is recommended to add a little citric acid.
Strawberry jam should be cooked for an average of half an hour.
Maintaining sugar balance is important. The ideal ratio is half a kilogram per kilogram of forest berries.
Before cooking, it is necessary to remove the sepals and other possible greens, otherwise the product will acquire a tart taste.

Recipe for five-minute strawberry jam

Five-minute strawberry jam contains the maximum amount of useful substances and is very aromatic and natural. In order to prepare it you will need the following ingredients:

strawberries – 1 kilogram;
sugar - from 300 to 900 grams, depending on the desired sweetness.

Before cooking, the berries must be sorted, washed and dried, spread in an even layer on a towel. Then place the dried product in a saucepan, alternately sprinkling with sugar, and leave for eight to ten hours to release the juice.

After this time, place the pan on low heat and bring to a boil. Cook for five minutes, then cool and repeat this procedure two or three more times.

After finishing the last cooking, pour the finished product into pre-sterilized jars and roll up.

Garden strawberry jam recipe

To make jam from garden strawberries, you need the following ingredients:

garden strawberries – 1 kilogram;
sugar – 800 grams;
or citric acid - a quarter of a teaspoon.

The berries must be sorted, separated from low-quality ones and cleaned of greens. Then rinse well with cold water and spread on a towel in an even layer to dry.

Place garden strawberries in a prepared pan, sprinkle with sugar and let steep for six to twelve hours.

After releasing the juice, place the pan on the fire, bring to a boil and simmer over low heat for five minutes, periodically skimming off the foam. Then remove from heat and cool.

After cooling, heat the berry syrup again and boil for five minutes after boiling, stirring constantly. Then cool again. Repeat the process until cooked, adding lemon juice or citric acid during the last cooking.

How do you know when the jam is ready? To do this, you need to drop a small amount of jam on a saucer: the drop should be thick and not spread. In such cases, two to four five-minute cooking sessions are usually sufficient.

If you don’t want to use cooking in several periods, then for the first time you need to increase the cooking time from five to fifteen to twenty minutes.

Place the finished product in prepared sterilized jars, seal, cool at room temperature and store in a cool place.

Meadow strawberry jam recipe

To make meadow strawberry jam you will need the following ingredients:

meadow strawberries – 1 kilogram;
clean water – 250 ml;
granulated sugar - 1.5 kilograms.

Meadow berries are not as juicy as garden strawberry varieties, so there is no point in sprinkling them with sugar; it is easier to cook them with sugar syrup. To do this, mix water and granulated sugar and dissolve, gradually stirring, over medium heat.

Bring the syrup to a boil and simmer for a couple of minutes.

Then add peeled, washed and dried berries to the resulting syrup and leave the mixture for five to eight hours.

After the time has passed, put the resulting mass on the fire, boil for five minutes and cool again. Repeat the procedure three times. By the last stage, the strawberries will be saturated with sugar syrup, unnecessary water will evaporate, and the product will thicken.

Pour the prepared strawberry jam into sterilized jars and seal.

Instead of results

Strawberry jam is an incredibly tasty and very healthy product. It is used both as medicine and as a dessert. It is often used as a filling for baked goods, dumplings, pies or pancakes. And in winter, adding strawberry jam to tea, you can use it as a preventative measure for colds and viral diseases. Moreover, it should be taken into account that wild strawberries contain almost one and a half times more useful substances than their meadow and garden sisters.

But it is also necessary to remember that excessive infatuation with such a product often leads to damage to teeth, gaining extra pounds, and also causes allergic reactions. You should not overuse strawberry jam, because everything is good in moderation.