Preparing strawberry jam for the winter - the best step-by-step recipes for strawberry jam. Raspberry jam without cooking: recipe

More often Strawberry jam Cooked in the usual way for everyone: cover the berries with sugar and boil until tender in one or several stages. But you can make strawberry jam without boiling the berries. The method is more gentle, due to which the fruits retain much more vitamins.

In the recipe, the strawberries are not boiled or boiled, but simply kept in hot syrup, that is, the berries are not directly cooked. They are evaporated, similar to compote. Strawberries retain their natural taste, density and shape, but becomes a little paler, as it gives up its color and aroma to the syrup. The recipe will appeal to those who do not like to tinker with preparations for a long time. You will need to boil the syrup three times, but this takes 10 minutes, the rest of the time is spent passively waiting. A minimum of effort - and the jam is ready!

RECIPE 1

Total time: 6 hours
Cooking time: 10 minutes
Yield: 400 ml

Ingredients

*small strawberries - 500 g
*sugar – 400 g
*water – 70 ml

Making strawberry jam without boiling the berries

Small berries, whole, sweet and dense, with a pronounced aroma, are ideal for rolling. I sort through the fruits, leaving only healthy ones, rinse them under running water and let all the liquid drain. I pick off the leaves and stalks.

Next, boil the syrup in an enamel pan or other non-oxidizing container. I measure required quantity sugar and add a little water. I put the container on medium heat. Stirring, cook for 4-5 minutes until the sugar grains are completely dissolved and the syrup becomes clear.

I pour the prepared strawberries into a bowl, enamel pan or pelvis. It’s better not to cook at once a large number of fruits, no more than 1 kilogram, so that they do not bruise. I pour boiling syrup over the berries. Leave for 2 hours until completely cooled. At first there will be little liquid, but as the berries heat up they will release their juice and become completely immersed in the syrup, coloring it.

After cooling completely, pour the syrup into a saucepan. I bring it to a boil again and boil for 5 minutes, skimming off the foam.

I pour the boiling syrup over the strawberries again. I leave it until it cools completely.

In this way, you can boil and pour syrup over the berries in 3 steps, each time allowing them to cool completely. As soon as I boil in last time, put the berries in sterilized jars and fill them with boiling syrup to the top. I roll it up, turn the jars upside down, wrap them in a blanket and leave them until the morning to evaporate.

This is such a wonderful jam made from strawberries without boiling the berries. The fruits retain their shape perfectly, and the syrup acquires saturated color and aroma. Jars of jam should be stored in a cellar or other dark and cool place. Shelf life - 1 year.

RECIPE 2

Strawberry jam without boiling the berries is a recipe that has become a hit this season.
If you are still preparing to harvest strawberries and are planning preparations, be sure to cook this strawberry jam.
You won't regret it!

It turns out incredibly fragrant due to the fact that the berries are not boiled, but only poured with hot syrup. At the same time, they retain their smell of strawberries straight from the garden and their natural scarlet color, and the syrup acquires a rich pomegranate hue. I’ve been making this kind of strawberry jam for several years now, and when I open the jar in winter, I’m glad that I didn’t spare time for this amazing strawberry preparation.

Tip: take small berries for jam, then they will better retain their shape.

Ingredients:

*1 kg of ripe strawberries,
*0.5 kg sugar,
*60 ml drinking water

How to make strawberry jam without boiling the berries

1. For this jam, I took small ripe strawberries of approximately the same size.

2. I peeled the berries from the stalks, washed the strawberries under running water and drained all the liquid using a sieve.

3. Then I transferred the strawberries to a small saucepan (you can take an enamel bowl). In another saucepan I cooked the syrup: poured sugar into it, added water according to the recipe and put it on medium heat.

4. The first syrup must be boiled for 5-7 minutes so that it becomes thick, but not white. To check whether it is ready, you need to do the following: take a thin layer of syrup on the back of a spoon and blow lightly on it. If the syrup thickens and hardens before your eyes, then it is ready for pouring.

5. After the initial syrup boiled, I poured the hot syrup over the strawberries, covered them with a lid and let them cool a little. The strawberries release their juice and the syrup becomes thinner and begins to take on its color.

6. I strained the cooled strawberries through a sieve, and again set the liquid to boil for 5-7 minutes. It became a rich pink-red color. If the strawberries are candied, it means that the syrup is not cooked enough. You will have to heat the pan with the strawberries so that the sugar melts.

7. Pour the boiled hot syrup over the strawberries again and let the berries cool completely.

8. And then she poured the syrup into the saucepan again. Each time the syrup becomes more and more saturated glossy red color.

9. And I repeated this procedure again. Just three or four times - and you can strain out the strawberries and boil the syrup for the last time. If you want the syrup in the jar to be thick, then you need to add more sugar at this stage.

10. Having carefully placed the hot strawberries into sterile jars, I poured boiling syrup over them, screwed the lids on (you can roll them up) and wrapped them in a blanket.

Strawberry jam prepared in this way does not lose the beautiful rich color of the berries and has an aroma that will instantly transport you to summer, no matter when you open the jar.

RECIPE 3 - The best recipe for strawberry jam without boiling the berries!

Products:

*Strawberries - 2 kg
*Sugar – 1 kg
*Water - 0.5 cups

How to make strawberry jam without boiling the berries:

1. For strawberry jam, take small but ripe strawberries.

2.Remove the stalks, wash the berries under running water and drain on a sieve.

3.Then put the strawberries in a bowl.

4.In another bowl, cook the syrup:

5. Add 0.5 cups of water to 1 kg of sugar and set to simmer over medium heat.

6.Cook the syrup for 5-7 minutes until it becomes thick, but not white.

7. Checking it is quite simple, take a little syrup with a spoon and blow lightly on it; if the syrup has become viscous and almost frozen, then it is ready.

8.Now pour the hot syrup over the strawberries, cover them with a lid and let them cool.

9. At this time, the strawberries give up their juice and the syrup becomes liquid.

10.Then we strain the cooled strawberries onto a sieve, and set the expressed juice to boil for 5-7 minutes.

11.Put the strawberries back into the bowl and pour boiled hot syrup over them.

12. Let the strawberries cool completely again.

13.And we repeat this procedure again.

14.If you want the syrup to be thick, then add more sugar and boil well.

15.After the third such procedure, we lay out strawberry berries V sterile jars and pour boiling syrup, roll up the lids and place in a blanket.

16.The point is that we don’t boil the berries at all, we only boil the syrup 3 times, maybe 4 times.

Strawberry jam prepared in this way has a beautiful rich color and is sooooo fragrant! The smell that winter time feels very good.

VIDEO RECIPES

Eat different variants preparing strawberry jam with whole berries, we previously talked about how to make strawberry jam with whole berries using heat treatment. This time we’ll talk about something unusual about making strawberry jam without boiling the berries with gelatin. It has a wonderful consistency. The syrup in it after cooling becomes like a delicate jelly. Fruits in jam, thanks to the gentle heat treatment, perfectly retain their shape and density, but become a little paler. Strawberries give their color and aroma to the syrup, perfectly preserving the taste.

Taste Info Jam and marmalade

Ingredients

• strawberries – 1 kg;
• granulated sugar – 800 g;
• instant dry gelatin - 2 tbsp. l.

On leaving specified quantity products should yield 700–800 ml of jam.

How to make strawberry jam without cooking the berries with gelatin

When choosing strawberries for preparations, it is better to give preference to medium-sized fruits with good aroma. Berries for jam with gelatin must be strong, healthy and dry. They should be placed in a colander and rinsed under sifted running cool water. After this, the colander needs to be placed on a tray to drain the water.


Then the tails should be torn off from the berries. This must be done carefully so as not to crush the fruits.


The strawberries prepared in this way must be poured into a spacious enamel pan or basin. It is better to cook no more than 1 kg of berries at one time so that they do not bruise.


Separately, boil the syrup in a non-oxidizing container. To do this, pour granulated sugar into 100 ml of warm, boiled water. The container should be placed on medium heat. Its contents should be stirred frequently until the sugar grains are completely dissolved. Then the syrup should be allowed to simmer for 3-5 minutes. The resulting foam should be removed with each boiling, otherwise the jam may turn sour. When the syrup becomes clear, pour it over the strawberries.


The strawberries are not boiled, they are simply in the hot syrup.
At first there will be little liquid, but gradually the berries will warm up and begin to release juice. After 1-2 hours they will be completely immersed in the syrup.

When the syrup has completely cooled, you need to catch the strawberries from it with a simmer and transfer it to a separate container.


The remaining syrup must be brought to a boil again and simmer for 5 minutes.


After which the berries should be immersed again in hot syrup with the burner turned off.


This procedure must be repeated 2 more times at intervals of 2 hours. Gradually the strawberries will release juice, becoming saturated sugar syrup. Before the last boiling, the fruits should be caught from the syrup and placed immediately in sterile dry jars. It is better to take small containers with a volume of 250 ml. The berries should fill the jars 2/3 full.

Teaser network

Strawberries – 1 kg
- one and a half kilograms of granulated sugar

Cooking features:

Select beautiful, whole, undamaged fruits. The quality of the selected berries plays an important role in cooking winter harvesting without heat treatment. Wash the strawberries in a colander, leave the water to drain for a while, remove the berry stalks. In a deep bowl, puree the strawberries using an immersion blender. Do not add sugar to the bowl right away; it is better to add it in 3-4 additions. The sugar should mix evenly with strawberry puree. Mix the resulting mass. Pack into small ones plastic containers, freeze.

There is also the option of preparing a workpiece that can be stored in a regular pantry. Prepare boiled caps and liter jars. Pour the jam into jars to the top. When packaging, it is convenient to use a ladle. Pour one teaspoon of alcohol on top and light it with a match. As soon as you hear a slight hiss, immediately cover the contents with a lid without extinguishing the match. Roll up the containers.

Carefully sort 1 kg of raspberries, remove excess, dip in saline solution(dissolve 20 g of salt in a liter of water), drain any floating bugs if they are in the fruit. Wash the fruits with clean water and dry a little. Grind the raspberries through a sieve and mash well. Combine the resulting puree with two kilograms of granulated sugar and stir well.

Lemon jam without cooking

Granulated sugar – 1 kg
- lemons – 1 kilogram

The preparation is prepared from lemons with peel. Rinse the fruits thoroughly, pour boiling water over them, wipe them, cut off the “butts”. Divide the prepared lemons into quarters, cutting them lengthwise and removing the seeds. Pass the prepared raw materials through a meat grinder. Add granulated sugar, stir, distribute into steamed jars.

Required Products:

Lemon juice – 1/3 cup
- Orange juice– 1/3 cup
- sugar - a couple of glasses
- banana – 6 pcs.

Cooking steps:

Select bananas. When choosing them, be guided by what kind of workpiece you ultimately want to get. If it’s “textured”, select slightly unripe fruits; if it’s “boggy”, then select overripe ones. Select a saucepan with a thick bottom, set the heat to minimum, bring the sugar to a beautiful brown color, pour in lemon and orange juice. From the very beginning, stir the contents without interruption so that the sugar does not burn. Add bananas to the resulting mixture, increase the heat to medium intensity, cook while stirring until the mixture completely softens and thickens. Transfer the workpiece into a container. Use the refrigerator for storage.

Quince jam

Clean the quince fruits thoroughly with a toothbrush. Wash the fruits, rub them on coarse grater. Rub the quince in such a way that the seed area is not damaged. The seed pod should remain in your hands. Place the grated quince in a container and sprinkle with sugar. Take sugar and fruit in equal quantities. Stir the mixture thoroughly and let stand at room temperature for 8 hours. The fruits should have time to release juice. Stir the mixture again. Pack the mixture into sterile jars, cover with nylon lids, and store in the refrigerator.

Feijoa jam without cooking: recipe

You will need:

Granulated sugar – 1 kg
- feijoa – 1 kg

Subtleties of preparation:

Wash the berries, pour boiling water over them for a couple of minutes to make them tender and soft. Drain the water. Don't worry that the feijoa will change color after this. This is fine. Cut off the stems of the berries with a knife. Puree the berries in a blender. Mix it with sugar. Until the sugar crystals dissolve. Feijoa jam without cooking It should be thick, a little like jelly. Distribute the mixture into cooled sterile glass containers. Store in a cool place.

Option with black currant

You will need:

2 kg sugar
- black currant – 1 kg

Cooking steps:

Wash the berries thoroughly. To do this, it is better to put them in a colander and rinse them from leaves, dirt and debris. Scatter the washed berries on a towel, allowing the remaining moisture to be absorbed. Place in a blender and blend. Make sure that there are no foreign objects in the mass. Transfer the currant pulp into a bowl, add sugar. Add it in parts and stir at the same time. Leave the mixture for 12 hours, stir until the granulated sugar is well dispersed. Pour currant jam into steamed jars and screw on airtight lids.

Cold jam is incredible healthy treat, the preparation of which will not take you much time. Prepare it for your family and you won’t regret it!

Original strawberry jam is made without boiling the berries. Immensely tasty, aromatic. Strawberry jam preserves all the berries without boiling them useful material- This best recipe who I met. Of course, there are jams that are not boiled, but rather the berries are ground with sugar, but here the berries are not boiled, at least long time, and at the same time they remain whole and beautiful, soaked in syrup.

The advantage of this recipe is that the berries will retain more vitamins, and will also remain whole and beautiful. It happens that if the jam is boiled for a long time, the berries become wrinkled and ugly. This definitely won't happen here.

These jars can be stored without refrigeration.

Products:
Strawberries 1 kg
Sugar 1 kg

Strawberry jam without cooking the berries - the best recipe

1. Carefully sort and wash the strawberries. Let's pour it over granulated sugar and leave until tomorrow for the juice to flow and syrup to form.

2. Now the most interesting part: you need to take out the berries; we won’t cook them. You can drain it through a colander, or carefully use a slotted spoon to transfer it to a separate pan.
3. Bring the syrup to a boil, let it simmer a little until all the sugar has dissolved, put the berries back in, and remove from the heat.

4. When everything has cooled completely, let it brew a little more. After 5-6 hours or even the next day, we repeat the entire procedure. And let it cool again.

5. And we boil it for the last time, only with berries. As soon as it boils, you can pour it into jars, no need to cook.
Strawberry jam without boiling the berries is not rushed. Let you spend 2-3 days on it, but in winter you will remember your patience with a kind word.

Many housewives are concerned about the destruction of vitamins, which certainly comes with it. heat treatment fruits and berries. To preserve maximum benefits from summer fruits, you can prepare preserves without cooking. This recipe for strawberry jam without boiling the berries allows you to not only retain all the vitamins in the treat, but also save time.

Strawberry jam without cooking the berries for the winter

If you're worried that strawberries might not release enough of their flavor without boiling them first, don't worry, exposing the berries to hot water can easily extract their vibrant strawberry flavor and aroma.

Ingredients:

• strawberries – 400 g;
• sugar – 200 g;
• water – 100 g.

Preparation

There is no need to remember the exact amount of ingredients for a dish; just remember the proportion: 4:2:1. Thus, for 4 parts strawberries there are 2 parts sugar and 1 part water.

Before you make strawberry jam without cooking, you should boil the syrup. For this, the measured sugar is poured into water and the solution is placed on the fire. Cooking the syrup over medium heat will take approximately 7 minutes, after which it is poured over the peeled berries and the dish is covered. The berries should be left in the syrup until completely cooled. As the strawberries cool, they will release juice that will mix with the syrup. The resulting mixture is then returned to the heat and left to boil for another 7 minutes. Repeat the procedure again, and after the third repetition, place the berries in a sterile container, pour in hot syrup and roll up.

Strawberry jam without cooking the berries - the best recipe

If you prefer jam made not from whole berries, but from ground ones, then pay attention to this simple recipe.

Ingredients:

• strawberries – 400 g;
• sugar – 400 g;

Preparation

Peeled berries should be beaten in a blender with sugar. Amount of sweetener in in this case may vary based on your preferences, but on average the ratio is 1:1. Using a blender, you can turn the berries into a smooth puree or leave whole strawberry pieces. Then the jam is poured into a sterile container and rolled up. After cooling, it is better to store such preservation in the cold.

How to make strawberry jam without cooking?

Ingredients:

• strawberries – 400 g;
• sugar – 200 g;

Preparation

The ratio of ingredients in the recipe is standard 2:1 (2 parts strawberries and one sand). After all the berries are poured, they are left in a warm place until the sugar crystals dissolve in the strawberry juice. The candied strawberries in syrup are then laid out and immediately rolled up.

It is also preferable to store finished jam in the cold.

Fans of thick berry syrup in the company of strawberries can also use the “raw” cooking method. The recipe, in this case, will practically not differ from what was presented first in this material, only the proportions of sugar and the number of boils of the syrup will change.

Ingredients:

Preparation

For 4 servings of strawberries, use 3 servings of sugar and a serving of water. After filling the sugar with water, leave the syrup to boil for 5 minutes, then pour it over whole or chopped berries and leave until completely cool. Mixed with berry juice then drain the syrup and boil again, now for about 7 minutes. Repeat the procedure three more times, increasing the cooking time depending on the desired thickness. ready-made jam. After the last boil, place the berries in sterilized jars, pour thick syrup and roll up with sterile lids.