Strawberry jam is not boiled. Consider some unusual recipes for strawberry jam

It is important for every hostess that her culinary delights were noticed by both relatives and guests, and, most importantly, so that they could brag to their friends. Bring in a beautiful jar from the pantry, open it for questioning glances and put your masterpieces in small cups.

Each family has long had its own traditions of making jam. This is due to the fact that the process itself is associated with the dishes in which the jam is cooked, with the proportions of the ingredients, with the cooking time, with how, when and in which dishes to put the cooked jam.

And yet - how to cook Strawberry jam for the winter? What is the best recipe? There are many ways to cook. This article will consider not only the recipes and methods for making strawberry jam, but also the preparation of berries for cooking and tips for storing jam.

Preparing berries

Berries for fragrant and tasty strawberry jam must be properly prepared. This is not difficult to do, but it is important to observe all the subtleties.

• All berries must be carefully sorted by size; only small and medium berries are suitable for jam. Overripe, crushed, unripe berries must be removed. From large berries it will be possible to cook another jam, so it is better to put them in another container.
• Remove sepals from berries. This operation is best done in thin rubber (medical) gloves, as the skin on the fingers and under the nails darkens, it is very difficult to clean.
• Weigh the berries, remember the weight: the amount of other ingredients will be calculated from it.
• Put the peeled berries in a colander, dip three or four times in a wide and deep container (bucket) with water, to wash off debris and earth from the berries. It is impossible to wash off with water from the tap - horse debris is not washed off at the same time, and the berries can be wrinkled under the pressure of water.
• Dry the berries in a colander, letting the water drain, for ten minutes.

Classic recipe for strawberry jam for the winter

Ingredients

• Strawberries - 1 kg
• Sugar - 1.2 kg
• Water - 1.2 l

Cooking method

1. Pour the measured amount of granulated sugar into a saucepan with a measured amount of water. Heat over a fire, bring with stirring until completely dissolved, heat to a boil.
2. The dried berries are carefully transferred to a wide and fairly deep dish (based on this calculation: for 1 kg of berries you need a 3-liter saucepan). The pan should not be enameled (the jam will burn in it), it is better if it is a special brass basin or a basin made of of stainless steel(perhaps kept from my grandmother), a simple aluminum pan or a modern pan with a double or triple bottom will do.
3. Pour the berries with hot syrup, put on fire and start cooking. The total cooking time should not exceed 40 minutes. The first ten minutes, cook over medium heat until abundant foam appears. During the rest of the cooking time, the fire should be low.
4. When foam appears, take the pan with both hands, shake, remove from heat, remove the foam. We do this throughout the cooking, carefully making sure that the jam does not burn. To do this, it must be gently stirred with a slotted spoon, trying not to crush the berries.
5. We cook the jam until foaming stops or the jam starts to boil more slowly with the same fire power. This moment should not be missed, since the readiness and quality of the jam itself depends on it.
6. To determine the readiness of the jam, we use two methods: we take hot syrup from the pan with a spoon, we begin to pour it out quietly; if it flows slowly, and not in a fast thin stream, the jam is ready; take a spoonful of syrup, cool, pour a drop on a saucer; if the syrup remains in the form of a drop, the jam is ready.

Important! Ready jam must meet certain requirements:

• The berries should be transparent or half transparent, but not float.
• The syrup of the prepared jam should be of a thick consistency.
• The color of the syrup should correspond to the color of dark strawberries without a brown tint (a brown tint indicates caramelization - that is, the jam is digested).
• Berries and syrup in cooked jam should be equally divided.

Pour the finished jam into a prepared dish.

For any jam, you need to take small jars, no more than 1 liter, preferably 0.5 liters or 0.3 liters.

This is necessary for three reasons:

• in case of damage to the jam, it is not a pity to throw away a small jar,
• an open jar of jam should not stand for more than a week, even in the refrigerator (jam is saturated with other odors, it may become moldy),
• finally, from a large amount of delicious jam they get fat, sadly.

We prepare jars by the method of hot drying: we wash hot water With detergent, put in the oven, heat the jars for 5-10 minutes, make sure that they do not burst.

We spread hot jam in hot jars, the level of which should not reach 0.5 cm to the top of the neck.

We roll up the jars with lids, previously boiled in water and dried.

Refrigerate the finished jam natural way, we take it to a cold room, if there is none, then we store it in the refrigerator until autumn, then on the balcony until frost, then we eat it if something remains by that time.

Jam prepared in the classical way is eaten first, especially by children.

Large berry jam recipe

Ingredients

• Strawberries - 1 kg
• Sugar - 1.2 kg
• Water - 0.9 l

Cooking method

1. Large and juicy berries first you need to wash in a colander three times lowering into water, let the water drain, remove the sepals, the most large berries carefully cut in half, weigh.
2. Put in a wide bowl (can be in any bowl) not a thick layer. Fall asleep half the right amount granulated sugar, leave for three hours. Berries will give juice during this time, granulated sugar dissolve almost completely.
3. We prepare the syrup in a saucepan in which we will prepare the jam. Pour the remaining granulated sugar into the water according to the recipe, heat, mix, bring to a boil, carefully shift the berries with syrup.

The cooking process, the definition of readiness are exactly the same as in classic way.

Cooking jam from large berries requires a certain skill, since the berries can easily be wrinkled or not cooked, so you need to carefully monitor the process itself and mix the jam very carefully.

You need to lay out and store jam in the same way as with the classic method.

Recipe "five minutes"

The name of the recipe should not mislead those housewives who know how to cook from currants. classic five-minute. Five-minute strawberry is a cooking method with long cooling. The jam turns out beautiful, with whole dense berries.

Ingredients

• Strawberries - 1 kg
• Sugar - 1.2 kg
• Water - 1.5 l

How to cook

1. Preparation of berries and syrup is carried out according to the classic recipe.
2. The first cooking is carried out as follows: cook the jam over medium heat until foam appears, do not remove the foam, turn off the fire, gently shake the pan so that the berries are all saturated with juice.
3. An hour later, we start cooking a second time. Bring to a boil over medium heat, boil over low heat for no more than five minutes, do not remove the foam, turn off the heat, gently shake the pan so that all the berries are saturated with juice.
4. We leave the jam for a day. The third, fourth and fifth time, with an hour break, heat over low heat, bring to a boil, boil for one minute, do not remove the foam. We make sure that the jam does not burn, carefully check with a spoon.
5. We leave again for a day. The sixth and seventh time with a break of an hour, heat over low heat, bring to a boil, boil for one minute. We do not remove the foam. After the seventh time, we check the jam for readiness, as in the classic way. If not ready, cook with a break of one hour again, make sure that it does not burn.
6. Pour into prepared jars, roll up with prepared lids while hot.

Jam prepared according to this recipe has a more pronounced aroma, very delicate and beautifully colored syrup, completely whole berries. But you need to store it exclusively in the refrigerator.

The method of making this jam is suitable for those housewives who cannot stand at the stove for an hour over the jam. Usually this process goes like this: on Sunday we arrived from the dacha, sorted out the berries, threw them into the pan, cooked a little, and on Monday and Tuesday we finished cooking yummy. While cooking such jam, even husbands who are indifferent to ordinary jam can eat half (and not always stealthily).

What could be better than brewing a strong cup of tea on a cold winter evening and opening a jar of fragrant strawberry jam, carefully stocked up since the summer? Therefore, today is about how to cook strawberry jam so that the berries in it remain intact.

By the way, not so long ago I wrote about and yet. You can also take a look at these pages.

In order to keep the berries whole when cooking jam, you should know a few tricks. Firstly, the crop must be harvested in dry weather and immediately start cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing, strawberries should be dried on a paper towel for 10 minutes.

Thick strawberry jam with whole berries without boiling

I recommend using a medium-sized berry for making thick strawberry jam. Do not forget that it will actually be cooked without cooking, but only poured with hot syrup. Then it will be completely saturated, and your blanks will easily stand all winter.

Ingredients:

• 1 kg of ripe strawberries;
• 500 g of granulated sugar;
• 100 g of water.

How to cook:

1. Sort the strawberries, rinse thoroughly in running water and peel the green stalks. Transfer it to an enameled or heat-resistant bowl.

2. Mix sugar and water, put on medium heat. Boil the mixture for 3 minutes, no more is needed. This is enough to dissolve the sugar.

It is necessary to ensure that the syrup does not begin to turn white and turn into caramel.

3. Pour berries with hot syrup, mix gently with a spatula or spoon. Cover with a towel and let cool.

When I make jam, I never stir it with a spoon. I just gently shake the basin so that the berry is mixed. And it never falls apart for me - it always turns out strong and whole.

4. As soon as the syrup has cooled completely, it must be drained and boiled for 5 minutes. Pour over the strawberries again and let cool again. This point must be repeated 5 times.

decompose ready jam in sterile containers and roll up the lids. Turn the jars over, wrap them in a warm blanket and leave to cool. This is an additional sterilization of the jam.

Banks must be kept dry. cool place to keep the sun out of them.

How to cook thick strawberry jam with whole berries. Recipe for the winter

Ingredients:

• 2 kg strawberries;
• 1.2 kg of sugar;
• freshly squeezed juice of 1 ½ lemons.

How to cook:

1. Rinse the strawberries, leave in a colander to drain the water;

2. Peel off the stalks. They will definitely be redundant 😀

3. In a deep saucepan or basin, pour the berries with layers of granulated sugar. Let stand overnight or overnight to release the juice.

4. Put on medium heat. Squeeze out lemon juice and pour it into the strawberries. When the jam boils, remove the foam from it. Cook for 15 minutes.

5. Carefully remove the berries from the syrup with a slotted spoon and spread them on flat dish thin layer.

6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.

7. The jam is ready: you can lay it out in a sterile container and roll it up with lids.

Turn jars upside down and let cool at room temperature.

Delicious strawberry jam

Depending on what kind of jam you prefer, you can completely grind the berry with a meat grinder, blender or food processor, mash the strawberries with a fork, or simply chop, leaving small pieces.

Ingredients:

• 1 kg of sweet strawberries;
• 800 g of sugar;
• 1 teaspoon of agar-agar powder;
• 4 tablespoons of water.

How to cook:

1. Clean strawberries from debris, rinse in cold water, cut off all the green ponytails.

If necessary, trim any bad spots. If this is not done, the jam will not last long.

2. Grind the berry to the desired state, mix with sugar and put on medium heat.

3. Leave to boil over low heat for 15-20 minutes, until the jam darkens and becomes thicker.

Foam must be removed!

4. In a separate container, allow the agar-agar to dissolve in warm water 2-3 minutes. Add the thickener to the boiling jam and stir.

After 5 minutes, the jam will thicken even more and begin to "gurgle" - this is a sign that it is ready.

5. Arrange in sterilized containers and close with lids. Leave to cool in a warm, dark place.

Do not even hesitate, jams and jams according to my proven recipes will turn out to be very tasty and fragrant. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you again!

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

There are many recipes for canning this berry, but the classic remains a classic.
To prepare this delicacy you will need:

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

What strawberries to choose for making strawberry jam?

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

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

Choice of dishes

To make jam, take a large saucepan or a wide basin.

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

How to cook strawberry jam:

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

While the treat is cooling, prepare the floor liter jars. To do this, the jars must be thoroughly washed and sterilized. After that, you need to spread the jam in jars and roll up pre-boiled iron lids.
Then the jars need to be turned over on the lid and wrapped with a warm scarf for a day.

Strawberries in currant syrup

Using this recipe, you will cook amazing jam. You will get a strawberry in thick syrup ruby color. Winter evenings, opening a magical jar of fragrant berries, you will remember all the moments of the past summer.

You will need:

• 3 kilos of sugar.
• 4 kilograms of strawberries.
• 2 kilograms of red currant.

Recipe for making strawberry jam for the winter:

1. The first step is to sort out the strawberries, removing damaged fruits from the total mass. Then wash under running water, dry, and then get rid of the stem. Then pour the berries into enamel pan and sprinkle it with sugar. Leave the strawberries sprinkled with sugar for a while to let the juice in, for at least eight hours, and it is even better to leave it to infuse overnight.
2. The next step is to prepare the redcurrant syrup. To do this, you need to take the berries to separate from the branches, rinse under water and pour into an enameled container, pour cold water. Water is needed so much that it only covers the currants. We put the pan on the stove and boil until the currants are completely burst. Then set aside the pot and let it cool. Then we take the berries and rub through a strainer in order to remove the seeds. The resulting and cooled consistency is removed for a while to the side.
3. As the strawberries started up the juice, you need to separate it from the juice. A colander is suitable for this. After you have separated the juice, it must be put on the stove to boil. In this juice, you need to add the prepared currant extract.

   During the boiling process, foam will appear on the surface. It must be constantly removed so that the syrup turns out to be perfectly transparent.

   After the syrup boils, let it boil for another 15 minutes. After that, turn off the fire and pour the strawberries. We put it in the refrigerator for another day.

4. The next steps in making jam will be to repeat the procedure for separating the berries from the juice with a colander, and again put it on the fire. After the syrup boils, boil it for another 20 minutes until it begins to thicken. As soon as you see that the syrup has reached the desired density, it is necessary to pour strawberries into it. Mix everything thoroughly and let it boil for another five minutes. After that, the jam must be set aside and spread out in pre-washed and sterilized jars. As soon as you fill the jars of jam, they need to be rolled up with sterilized iron lids.

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

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

For treats you will need:

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

Four steps to prepare a treat:

1. Choose a strawberry. It should be small, but if you come across large berries, they will need to be cut into several pieces. The berries need to be sorted out, removing the damaged ones, washed under running water, dried and the sepals removed. Pour the berries into an enameled container sprinkled with sugar and refrigerate overnight.
2. The kernels of walnuts must be sorted out and washed under running water. Then put them in a cup and pour boiling water over them and leave them for five minutes. Then take it out of the water and transfer it to a glass jar. Fill them with cognac.

   The jar must be closed with a lid and put in the refrigerator overnight.

3. In the morning, you can start making jam. To do this, you need to get the berries and nuts from the refrigerator and mix them in a saucepan where the delicacy will be prepared. The pan should be put on the stove and bring the berries with nuts to a boil over low heat. As soon as the jam boils, add cinnamon to it and leave to boil until it thickens.
4. After the jam is ready, it must be removed from the stove and laid out in pre-washed and sterilized jars and rolled up with lids.

You can also find other recipes for winter preparations and recipes on our website.

Strawberry-banana jam at home

Every hostess wants to amaze loved ones with some unusual dish. If you cook and treat your guests with this delicacy, they will all be amazed by this dessert. The taste of this jam resembles the taste of fruit gum. Jam in combination of strawberries and bananas, it turns out thick and perfect for filling in a pie.
Treat Ingredients:

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

How to make Strawberry Banana Jam:

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

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

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

Recipe for strawberry jam

Strawberries are considered one of the most useful berries, so it is used as fresh, as well as canned. There are many recipes for canning, but this recipe saves a large number of vitamins, since the fruits are not subjected to heat treatment and remain almost in their natural form.

Required Ingredients:

• One kilogram of strawberries.
• Three hundred grams of sugar.

How to make strawberry jam with ponytail:

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

After the water boils, sterilize for 20 minutes.

After the sterilization time, you need to remove the jars from the water and roll up the lids. In order to make sure that you rolled up the jam well, you need to turn the jars over onto the lid. If you do not see air bubbles in the jar, then you have rolled up the jars well and can be stored away.

Do not forget to prepare for the winter and.

We will be happy to answer any of your questions in the comments.

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

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

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

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

Ingredients:

Cooking step by step with photos:

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

We remove the stalks and put the clean berries in a suitable container. The weight of strawberries (1 kilogram) is indicated in the already prepared form.

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

Put the dishes on strong fire and, stirring, bring the contents to a boil. When all the sugar has dissolved and the syrup boils, make medium heat and cook for about 5-6 minutes. Don't forget to remove the foam!

Pour the strawberries with boiling syrup, slightly melting the berries with a spoon or spatula. No need to stir strawberries!

In this position, leave the strawberries in syrup at room temperature until completely cooled - this may take a couple of hours. In the process of cooling, strawberries will give the syrup their juice, color and aroma. The berries themselves will become a little lighter and compacted.

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

A similar procedure should be carried out 1-2 more times (a total of 3-4 fillings are obtained). The photo shows already cooled strawberries in syrup after 3 fillings with syrup.

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

Hello housewives and avid cooks!

How are you? How are you? Today the sun is shining and therefore I want to dedicate this note to one sweet dessert that you will enjoy eating in the winter. Let's talk about strawberry jam, or many people say and use the word Victoria in this phrase.

I don’t know why and where it came from, but for me personally, these two varieties of berries have significant differences. Although I know that it is more correct to use strawberries in speech. It’s just that the one that grows in our garden is called garden, and the one that grows in nature is called field. By the way, have you implemented already in the ground on your personal plot? It's long overdue.

In any case, this charm is so beautiful, and what a delicious and fragrant one. It's just crazy, I love it. In addition, even fresh, even frozen, it is beautiful. Is not it? And of course, desserts and delicacies made from it also look amazing and attractive.

Do you think there are some rules and secrets of cooking this wonderful mixture. Undoubtedly. Many people like to cook only using large berries so that they turn out whole in a jar, while someone prefers to grind them and then eat jam.

Both options are damn good. I love both. For me, it's better to do this and that. After all, one will be good for baking, and the other you can just spread on or on fresh bread. Therefore, I propose to do different ways.

Tasty and thick jam from whole strawberries - grandmother's recipe for the winter

There is nothing better than sitting and drinking tea with the gifts of summer on winter evenings. How we are waiting for this berry in the summer, because it is so fragrant and very beautiful. And memories of childhood always immediately flood back when we went to the field to fill large buckets and baskets with it.

And then, they sat for hours sorting it out at a round table and ate it on both cheeks. There are quite a few options on how to make strawberry (Victoria) jam for the winter. But, one of the most favorite recipes today still remains the traditional version.

He assumes that the berries will not be ground, but will be cooked exactly whole.

Usually than smaller fruits, the thicker this delicacy turns out.

In principle, the field is always smaller than garden victoria. After all, we can take care of the home and water it as often as possible if the summer is dry. She doesn't even smell like that. It is from the field that the most delicious jam, which you always want to eat, especially when you eat with someone. I suggest that you immediately make and use this step-by-step instruction.

And to say that this recipe is universal, suitable for making strawberry, strawberry or Victoria jam.

We will need:

• strawberries (victoria or strawberries) - 3 tbsp.
• granulated sugar - 3 tbsp.

Stages:

1. First of all, it is necessary to inspect the berries and identify poor-quality ones, those that are moldy or rotten are not useful, discard them. Remove all tails, this work is required, do not neglect these actions.

2. And now, when it is so ripe, the berry lies on the saucer to the berry, measure it with a glass, remember the main rule, for 1 glass of strawberries (moreover, overgrown) goes 1 glass of sugar.

Remember to wash under running water and let the liquid drain completely.

4. It is in this state, as shown in this photo, when a lot of juice stood out and the sugar began to dissolve, start cooking.

Put on the stove, make a low heat and bring to a boil. As soon as the first bubbles appear, boil for about 1-2 minutes, turn off and let cool until room temperature. Then repeat the procedure a total of 3-4 times and only after that you can lay on the banks.

If foam forms during cooking, remove it with a special spoon with holes.

5. Sterilize jars and lids in a way convenient for you. It is not necessary to screw the cans under a metal lid; you can use a regular nylon one. Let the containers cool under a blanket, and then send them to the cellar or refrigerator. Eat for health!

Strawberry jam for the winter Five minutes (the easiest recipe)

There are options where the berries are twisted in a meat grinder or driven through a juicer, then sugar is added and such a mass is brought to a boil. The secret of such a miracle lies precisely in the fact that, in principle, there is no conservation and cooking, all vitamins are preserved.

But, there is also such a recipe when the liquid with strawberries and sugar should boil for about five minutes. Often, many people do this, firstly, it is more useful, and secondly, it is also fast. And thirdly, its red color will enchant you.

Berries try to take the same size, although this is not important.

Secret technology. In order for the jam not to turn sour and, God forbid, mold does not form on the surface, add citric acid at the very end of cooking.

This will save your dessert from such misfortunes. But, and there is one more trick, why you should put a lemon, read on and find the answer.

We will need:

• berry - 2 kg
• sugar - 800 g
• citric acid - 1 tsp

Stages:

1. Sort the strawberries, remove the tails, all the greens. Rinse with water and let it drain. Next, add sugar and stir to release the liquid.

Now sprinkle citric acid and stir again. Cover with a lid or cling film and put in a cool place in the refrigerator or where there is no sunlight. The berry in this syrup should stand for about 8 hours.

Citric acid will give a cool bright saturated color V finished jar, and also help such a blank to stand for a long time and not deteriorate.

Instead of a lemon, you can take 2 tablespoons of freshly squeezed juice.

2. Boil Victoria for about 5 minutes after boiling, just do not make the fire strong, mix everything well and thoroughly so that it does not burn.

Pour the finished delicacy into sterile clean banks and close under metal lids. Cool under a blanket to room temperature. Store in a cool place, and then drink tea and enjoy the gifts of summer. Bon appetit!

Cooking a delicacy of frozen berries

You can also make jam if you like. Check out this video guide. Happy viewing.

Unusual preparation of jam without sugar

Do you think this is impossible? Simple and along with other types, this is a fairly affordable option. And it also has maximum benefit, because strawberries are not boiled and remain fresh, which means that all vitamins remain too.

Such a dessert can become your assistant in strengthening the immune system, and also in the cold season it will come to the rescue to alleviate your condition.

Few people know, but you can still make this delicacy in own juice. If you are interested in how to do this, write notes below, I will tell you.

We will need:

• water - 4 tbsp.
• strawberries - 2 kg

Stages:

1. First of all, it is necessary to carefully sort out the berries, while it is very important that they are whole and unharmed. Rinse them in water and shake in a colander.

2. Sterilize or boil jars and lids. Then immediately put the strawberries in them. Take a large saucepan, put a towel on the bottom, and expose the jars.

3. drinking water boil with it, it turns out with boiling water pour the berries that are already in the jars.

4. Fill the pot warm water on the shoulders of the jars and boil for about 9-10 minutes. Then twist under the metal lid and cool upside down under the covers. After that, store in the cold, and preferably in the refrigerator.

Strawberry Jam

Right now, many of you are licking your lips, all because the next option is going to be awesome. It will turn out mashed potatoes, and thick, if cooked using the right technology.

Interesting! You can add cherries or currants for a change and get new flavor notes, there will be a berry mix, or as they say fresh.

In this case, do not forget about the proportions, one to one is taken, sugar and berries, respectively.

We will need:

• strawberries (Victoria or strawberries) - 3 kg
• granulated sugar - 3 kg
• citric acid - optional 1 tsp

Stages:

1. Before starting the process of preparing such a fragrant "potion", the laborious work of collecting must first be done. Then sort each berry and tear off the stalks and twig, if it suddenly remains.

Take only the most ripe and fleshy berries, then the jam will turn out even more beautiful and tastier.

Now take a potato masher and remember Victoria in the pan, you can use a blender or juicer (but, only manual, there are special nozzles that are worn on a meat grinder). The mass should be homogeneous.

Sprinkle with sugar and leave to stand for a couple of hours, stir after an hour. There should be a lot of juice.

2. Put the container on the stove and cook for 5-10 minutes after boiling, do not forget to stir. Before turning off, add a lemon of your choice, you may need less or more, depending on which berry tastes - sour or sugary-sweet.

Advice! And yet, keep in mind that when the mixture boils, it will increase in volume, which means that the pan must be higher than what is in it, otherwise the mass will “run away”.

3. Pour the hot treat into clean sterile jars and close under nylon cover(they must also be sterile). You can use it immediately or wait for winter or spring. In any case, eat healthy!

Strawberry jelly without gelatin - a recipe for the winter

Quite often, people come to me with such a question about how to make such a jam, but at the same time, so that it is thick and looks like jelly. Everyone knows that you can add gelatin and achieve such an effect, but you can do without it.

Now so many different substances have been invented, such as agar-agar, pectin, etc., that sometimes you can’t keep up with new technologies and their derivatives.

But, all the same, you should not lag behind, go ahead or along with the time and create.

I want to say that strawberry jelly can be used on cakes or pastries, or just enjoy and eat it with a couple of buns.

We will need:

• berry grated in a meat grinder - 3 tbsp.
• granulated sugar - 4 tbsp.
• lemon - 1 pc.
• pectin - 2 sachets of 14 g

Stages:

1. I will start this description not, as always, but with you preparing jars with lids in advance. Boil them. And usually for such a treat, small containers are taken, for example, half a liter or liter jars and even less.

2. Sort and wash the strawberries, if it is too large, cut in half, then pass through a meat grinder or you can use an ordinary fine sieve.

Mix the pectin with the squeezed lemon juice and pour into the grated strawberries, bring to a boil on the stove.

3. Do not forget to stir often so that nothing sticks to the bottom of the pan. As soon as the bubbles go, add sugar and stir. Boil until the sugar, or rather its grains, dissolve completely.

4. Since pectin gives the ability to harden quickly, immediately immediately distribute the mixture into jars and close with screw caps.

Your candy kids will love this jelly. Try it and you too will get such a charm. Bon appetit!

Amazing recipe from victoria with oranges

I love cool options, I remember when I did last year and also added citrus fruits. It came out great.

So I thought and decided to take and add an orange here, you can also have a lemon. What came of it, see for yourself. I will say right away - incredibly tasty, and very beautiful.

We will need:

• Victoria or strawberries - 0.7 kg
• fresh orange - 2 pcs.
• granulated sugar - 0.5 kg
• orange liqueur - 50 ml

Stages:

1. Gently crush the well-washed and washed berry with a spoon or fork, you can use a pusher.

2. Remove the peel from the oranges completely and cut them into small slices, in the form of crescents.

And remember that the veins are not needed, cut them off with a knife.

Mix berries and fruits in one container and combine with sugar, stir. Turn on the fire and as soon as the mixture begins to boil and sizzle, cook for about 5 minutes over low heat. Then turn it off and go to the next step.

3. Namely, pour in the liquor, turn on the stove again and let it boil for 5-10 minutes.

4. Then pour such a hot dish into clean jars and twist under the lids. Let cool to room temperature, and then lower into the cellar or refrigerate. Help yourself! Happy discoveries!

Strawberry jam without boiling berries with lemon - the best classic recipe

What a beauty, what else could be better. Take and combine fruits and berries into one whole. What do you think? I think you'd like to try. After all, along with other options, it is not almost worse, and even perhaps something better.

We will need:

• strawberries - 1 kg
• sugar - 0.5 kg
• water - 75 ml
• lemon - 0.5 pcs.

Stages:

1. Sort the berries, select the most ripe and juicy ones, remove the “butts”. Then, rinse the strawberries thoroughly and use a colander to drain all the water.

2. Pour water into a saucepan and put granulated sugar. Turn on the stove and cook sweet syrup, bring the liquid to a boil, the grains should dissolve completely. Then turn down to medium heat and simmer for 6 minutes. You will get a fairly viscous liquid. Pour in lemon juice (1-2 tablespoons).

3. Pour the berries with this syrup and cover with a lid. Let the fruit cool. Then pour the liquid back into the saucepan and bring the syrup to a boil, pour over the strawberries again. So do it three or four times.

4. After that, you need to place the strawberries in sterile jars, pour syrup and close under metal lids. Store as usual in a cool place, preferably in a cellar.

Remember that the berries are poured mainly with boiling liquid, after which they should cool in jars to room temperature. Do not forget to wrap in a blanket or blanket so that the cooling process is smooth.

Thus, you will get the most delicious and healthy miracle for the whole family, and it will be a great gift to treat your beloved relatives and friends.

Banana Strawberry Jam

If you like to experiment in the kitchen, then this cooking masterpiece love for sure. To be honest, in addition to bananas, you can add a bunch of other things, such as peaches, cherries or grapes. The taste will be different every time.

Serve this dish in any form, you can use it in pure form, or you can smear it on a loaf or gobble it up with donuts and crispy brushwood.

I often wrap and smear pancakes with such a “potion”, my children really love them.

We will need:

• Strawberries - 2 kg
• Bananas - 5-6 pcs.
• Sugar - 1 kg

Stages:

1. Sort and rinse the berry, shake off all moisture.

Then add granulated sugar to the strawberries and stir. Cover the container with gauze and let stand for a couple of hours to form a liquid. Then cook on the stove until foam forms, then remove the foam and continue cooking for 6 minutes.

Cover with a lid and leave the delicacy to stand and cool, brew all night.

2. Then put it back on the stove and cook for about 10 minutes over medium heat. The color of the berries should already be dark.

3. Peel the bananas and cut into pieces, that is, first into circles, and then chop them into halves again. Add to jam, stir and let simmer for 5-10 minutes.

4. Pour the resulting mixture into clean and well-dry jars, close with lids. Store where cool. Good luck!

Interesting dessert from victoria with agar-agar

Another non-liquid variant with a rather unusual component. Take a look at the list of products and see for yourself.

Imagine how cool it will be, it is winter outside, the wind is blowing and you are sitting with a cup of tea or coffee. And spoon scoop beautiful berry jam. Or perhaps they did and you have guests today.

We will need:

• strawberries - 1 kg
• sugar - 200 g
• agar-agar - 12 g

Stages:

1. I propose this time to use an assistant, namely a blender, twist the overgrown berries in it.

2. Then, as is customary in classic recipe Sprinkle with sugar and let the juice stand out. Boil for about 10 minutes after the gruel boils. Then add agar-agar and stir and immediately transfer to sterile jars. Close with lids.

Remember, if this is not done immediately, then the jelly will quickly harden and then you will not be able to decompose it into jars.

3. Do not forget to leave for a sample in a cup to enjoy such a miracle of nature today. Happy discoveries, friends!

Jam with strawberries and gelatin

This creation is more like a jelly-like mass, but many are looking for just such a recipe. As they say, the taste and color of their preferences.

Moreover, this species will be without berries, you will soon see for yourself. But, he is no worse than the rest. And to make the mass thick, take sheet gelatin.

Interesting! Instead of sugar, you can use liquid honey, get a new shade and floral aroma, but this is not for everyone.

We will need:

• fresh strawberries - 1 kg
• lime - 7 pcs.
• sugar - 800 g
• sheet gelatin - 14 g

Stages:

1. Remove all stalks and twigs, review the berries so that there are no moldy ones. Then chop finely with a knife. And with the help cutlery grind into gruel, this is necessary in order for the juice to stand out.

It is best to use an electric juicer for this purpose, but not everyone has one.

2. Strain the liquid through cheesecloth, leaving the pulp on the surface.

3. Squeeze the juice out of the lime. And then add granulated sugar to this liquid and mix. Dilute gelatin leaf blades in cold water, as directed in the instructions, then add lime juice to it. Combine with strawberry nectar, stir and distribute among jars.

4. Next, you need to place finished product in the cold, for example, put in the refrigerator and after an hour, use and enjoy this natural without additives and preservatives own cooking- jelly. Enjoy!

Cooking with pectin for the winter

Take a look at the picture, I already want to try, just lick your fingers. Such a culinary masterpiece will not leave anyone indifferent, because the composition will still use balsamic vinegar, which in turn will give a small note of sourness. Therefore, this charm with whole berries will be not only sweet, but also spicy.

Try to be sure to cook and your family will remain unconditionally grateful to you. What could be better than such an appreciation for the work? Smiles and praise of loving hearts.

We will need:

• garden or field strawberries - 500 g
• sugar - 150 g
• pectin - 7 g
• balsamic vinegar - 50 g

Stages:

1. In this variation, the chef does not recommend removing the stalks first. Therefore, after the strawberries are in your bowl, fill them with water and hold for a couple of minutes so that all the dirt comes off. Then drain the liquid and remove the tails. Thus, no bacteria will settle on the berry inside.

Add granulated sugar and stir. Immediately add balsamic vinegar and stir. Sugar will even darken slightly from the action of "balsamic".

2. After 10 minutes, put the basin on the stove and make medium heat, cook for only 5 minutes from the moment of boiling. And only now has it come important point- adding pectin, which will make the mass jelly-like. At the same time, when you add, mix immediately, if this is not done immediately, you will see a large ball.

Cook for literally another 5 minutes, and then turn it off and immediately, without slowing down, put it in sterile jars. Do it hot, do not cool the mass.

Roll the jars under metal lids and turn them upside down, wrap them in a blanket and let cool, keep for 24 hours.

And then enjoy, you can eat right away, or you can leave it for the winter. To arrange a cool tea party with the kids later.

Video on how to cook strawberry jam so that the berries remain whole

Do you want to find the most successful and perfect recipe? To do this, you need to try a bunch of options, or you can repeat all the steps that are shown in this story. All the secrets of cooking are revealed here, I recommend viewing.

I hope everything works out for you, like the hostess of this video. Don't forget to take it with you good mood, and then everything will turn out perfectly, be sure of this. Enjoy watching!

Thus, we have learned how to cook strawberry jam in different ways. Which method did you like best? Or do you have your own special tricks and recommendations. Please share your opinion at the bottom of the article.

I wish everyone have a great day and sunny and calm weather. While fellow culinary specialists. See you again.