Strawberry jam for the winter. French strawberry jam video

Strawberry jam is made by boiling the berries in sugar syrup. This is a very useful product that contains many vitamins, acids and trace elements. During cooking during heat treatment, useful properties are lost. The most useful cooking option for a five-minute recipe. Since the berry is not processed thermally, almost all vitamins are preserved as in fresh berries. Strawberry normalizes metabolism, normalizes blood pressure, strengthens blood vessels and immunity. Helps to recover faster from colds.

Features of making strawberry jam

How to cook strawberry jam?

When compared with other berries, for strawberries it is not necessary to boil sugar syrup in advance. Cooking is much easier, you just need to fill it with sugar, cover the container with baking paper or a towel and leave for ten hours. The berry itself will release the required amount of juice.

In order for the finished product to have an equal amount of berries and syrup, the same amount of sugar is added to one kilogram of fruit. If you want more syrup, use one and a half kilograms of sugar per kilogram of berries.

If you want to cook a large amount of jam, you should not put the berries in one pan. This will damage the fruit. The ideal proportion per pan is two kilograms of berries, excluding sugar. In this case, the fruits will cook evenly, the strawberries will retain their shape.

It is necessary to cook on low heat, stirring constantly so that the berries are evenly cooked and do not burn. It is impossible to leave the product unattended, during boiling, the foam rises with lightning speed, and if you hesitate, it will be difficult to wash the heated stove from the syrup.

Many housewives believe that it is impossible to mix the berries during cooking, so as not to damage the fruits. It's a delusion. It is necessary to mix, but correctly. Use only a wooden spatula or spoon. There should be no sudden movements. Stir only along the walls and gently along the bottom, touching the fruits as little as possible.

Berries covered with sugar should release juice, this takes time. You can’t boil it right away, the strawberries will lose their shape, and the undissolved dry sugar will burn.

It is better to cook in an enamel basin. This material heats up evenly. Strawberries will not spread, remain strong and retain their original shape.

How long to cook strawberry jam?

Being a delicate berry, strawberries do not need long cooking. Putting on the fire, you need to boil, boil for five minutes, stirring with a wooden spoon very carefully and removing the resulting foam in the process. After removing from heat, leave to cool for ten hours. So repeat three times. With this approach to cooking, the fruits remain strong, the syrup is transparent, and the aroma is pleasant. With a longer cooking option, if you decide to cook more, the berry will lose its original appearance, the syrup will become thick. Between preparations, store without a refrigerator in a dark place so that there is no access to direct sunlight.

How to choose the right berries?

When choosing strawberries, pay attention to the size and level of maturity. Choosing the right time to harvest is important. It is optimal to collect in dry weather, preferably during the day. If harvested in the morning, the dew will soak into the strawberries, leaving them soft and watery.

Classic strawberry jam

The recipe for strawberry jam for the winter according to this recipe is the simplest and most common.

Ingredients:

• sugar - 3 kg;
• strawberries - 3 kg.

Cooking:

1. It is good to sort out the fruits. Remove sepals. Rinse in the basin several times, changing the cold water. If it is not possible to purchase medium-sized berries, then cut large ones in half.
2. After washing, dry the strawberries. You can leave it for a few hours to let the moisture evaporate, or use a paper towel to gently pat it dry.
3. Transfer the berries to a high heat-resistant container and cover with sugar, leaving for ten hours.
4. After a while, when the berries have released the juice, put on medium heat, bring to a boil. Then cook for five minutes over low heat, remembering to remove the foam and mix.
5. After half an hour, when the mass is not so hot, cover with a towel or baking paper. Leave for ten hours.
6. Repeat the same procedure two more times.
7. After the third time, pour hot into jars that have gone through the sterilization process. The container should be filled to the very top, leaving no room for air. If there is foam or bubbles, remove before closing the lid. Roll up the lids, previously boiled in water.

"Strawberries in their own juice"

There are few recipes for strawberry jam for the winter in your own juice. Their difference lies in the rate of sugar and the time required for sterilization.

Ingredients:

• sugar - 500 g;
• strawberries - 2000

Cooking:

1. Dry the prepared, washed berries, cover with sugar for ten hours.
2. Sterilize jars. Transfer berries. Pour juice with a spoon.
3. Boil the lids and close the container.
4. Cover the basin with a cloth, pour cold water. Put the jars, which should be in the middle of the water.
5. Turn on the fire. When it boils, cook for ten minutes.
6. Close the lids tightly immediately and cover.

Hello dear friends!

Let's talk today about strawberry jam preparations. Want to try something new besides five-minute jam?

In fact, there are a lot of recipes for strawberry jam. And many of them are unusual and delicious and worth a try!

Therefore, today we have prepared for you 15 strawberry jam recipes for the winter with step-by-step photos.

Today we will cook a lot and very interestingly, not only from strawberries, but from strawberries and victoria, with the addition of exotic fruits and ingredients. If you haven't tried this yet, go ahead!

Many of these recipes are quite old, just little known. As they say, everything new is a well-forgotten old.

You will certainly surprise your relatives and friends with such conservation.

To quickly jump to the desired section of the article, use the links in the blue frame.

Thick strawberry jam with whole berries and grapefruit (orange)

Have you ever tried strawberry grapefruit jam? Its taste is sweet and tart, and the smell ... The jam has a stunning citrus aroma that will not leave anyone indifferent.

If suddenly you do not like grapefruits (or someone from the household), then feel free to take an orange instead. The taste will turn out softer, but the citrus aroma will be just as good!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1 kg
• grapefruit or large orange - 1 pc.
• juice from half a lemon
• ground dry ginger - 0.5 tsp

Cooking:

We sort through the berries to exclude all spoiled ones. We thoroughly wash the strawberries in water, for this you can use a saucepan, and, having chatted the strawberries there in warm water, we throw it into a colander.

For jam with whole berries, it is better to choose dense medium strawberries. It is necessary that it be elastic enough, then when cooking it will retain its shape and not fall apart with jelly.

Lay the strawberries out on a paper towel to dry.

We take a pan with thick walls or a bowl. Avoid aluminum containers, because of it the berry will oxidize. The same goes for a spatula or a stirring spoon, it is better if they are wooden or plastic, but not metal.

Place the strawberries in a saucepan, cover with sugar, shake to better distribute the sugar between the berries.

We leave the berry to let the juice out overnight. If you want to go faster, then at least 8 hours.

Shake the infused strawberries again and put on low heat. You do not need to stir to keep the shape of the berries. You can only gently shake the pan itself.

We melt the floating berries with a spatula so that they are completely immersed in the syrup.

As soon as the syrup starts to boil, turn it off.

Let the jam cool down slowly and leave to infuse for another 10 hours.

Let it stand overnight again.

Why insist so many times? This is necessary so that the strawberries absorb the syrup and candied well. It is then that it acquires a special elastic consistency.

After the third proofing, it's time to add grapefruit (orange) to the jam.

To do this, it is necessary to peel it from the skin, disassemble it into slices, remove the white shell from each slice (they are very bitter and will spoil the taste). Cut the peeled slices into large pieces.

We put the jam on a low fire and pour the pieces of grapefruit into it. With a spatula, gently help them to distribute and immerse well in the syrup.

As soon as the jam becomes warm, squeeze the juice of half a lemon into it. This trick is needed so that the jam does not sugar during storage. If there is no lemon, you can use citric acid.

As soon as the jam boils, add dry grated ginger, help it to distribute. We wait a minute and turn it off.

We place our jam in pre-sterilized jars, cork. We put on the covers "upside down" and wrap.

After the jam in the jars has cooled down, you can store it in a dark, cool place.

By the way, if your strawberries are small in size, then it will be enough to bring them to a boil only twice, like other small berries, such as strawberries.

Strawberry jam "five minutes" with whole berries and mint

Mint gives this jam an interesting taste and aroma. The smell is refreshing, in a duet with strawberry is very pleasant.

The jam itself has a mild mint flavor.

Ingredients:

• strawberries - 1 kg
• granulated sugar - 750 gr (1 kg)
• large lemon - half
• sprig of mint

Cooking:

Prepare strawberries: wash thoroughly, remove tails and spoiled berries.

We place the strawberries in a cooking bowl, sprinkle with sugar. Why did I specify two options in the ingredients? We have one for sweet strawberries - allows us to reduce the amount of sugar.

Well, if strawberries are sour or you just like it sweeter, then feel free to take a kilogram.

Squeeze the juice from the lemon into the same bowl.

Shake the saucepan to distribute the sugar and leave to infuse and let the juice in for the night or for 8-10 hours.

If it is hot, then the dishes must be moved to a cool place or put in the refrigerator, otherwise everything will turn sour and ferment.

It is convenient to leave it to infuse overnight, so that in the morning you can start cooking with renewed vigor.

In the morning, put the resulting syrup on low heat.

Shake the saucepan periodically to create movement of berries and sugar. So that the former are better saturated, and the latter is well dissolved. We remove the foam!

Bring the syrup to a boil and cook for five minutes.

Turn off and leave the syrup to infuse until the evening (if cooked in the morning). Or at least 10 hours.

In the evening we put it on the stove and proceed to the final part. We put a sprig of mint in the syrup. Bring to a boil again and cook for five minutes.

Turn off. We leave to infuse overnight.

In the morning we again take up the jam. We throw away the mint branch. She did her job, rediding the flavor and taste of the syrup, and you don’t need to leave it there.

If you still leave, then the taste of mint will become too noticeable and will clog the strawberries, it will be too much.

Bring the contents of the pan to a boil again, cook for five minutes and distribute in sterile jars.

Roll up, turn upside down and wrap with a blanket.

Our jam is ready, it remains to transfer it to the cellar or pantry for storage.

Trick: to make the syrup crystal clear, it can be filtered through a fine sieve.

Strawberry grated jam for the winter without boiling berries

Great way to harvest strawberries! It's so simple and hassle free!

Of course, it's not really jam. But an undoubted yummy and, by the way, it contains more vitamins than ordinary jam.

This recipe is perfect for any berry, be it strawberry, victoria or strawberry.

Ingredients:

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

Cooking:

We free the berries from the stalks, rinse well, then dry. In this recipe, drying is important, because we will not cook the contents.

Water can cause the berry to ferment and the jar may burst.

Therefore, it is better to dry the strawberries completely.

Grind the berries in a blender. If it is not available, you can use the usual pusher, then the appetizing pieces will also remain.

When the sugar is completely dispersed, the “jam” can be corked. We take sterile dry jars and close our mass in them.

This "jam" should be stored in the refrigerator.

The first days he will need to follow. If suddenly the jam starts to rise, “play”, then you will have to open and boil it.

The reasons for this behavior of jam can be a leaky lid or water that has entered.

Another good option: pour into food containers and place in the freezer.

So more reliable. Well, since such jam never freezes much, it is easy to get it at any time and enjoy it.

Very tasty strawberry mass, both adults and children love it!

Thick tasty jam with banana and gelatin

Very quick and tasty jam for those who love both bananas and strawberries. Together they fit perfectly.

Ingredients:

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

Cooking:

We wash the strawberries, let the water drain and tear off the tails. If the strawberries are large, cut them into pieces, into 2 or 4 halves. If it's small, you can leave it whole.

We need two good medium and ripe bananas. We clean them and cut them into pieces.

Mix bananas and strawberries in a saucepan, add lemon juice there.

We fill the berries with sugar, shake and leave to infuse for 10-12 hours so that the juice goes.

For the greatest density, you can knead the berries with a crush.

At this time, prepare the gelatin, after soaking it so that it swells.

Add cinnamon fifteen minutes after the syrup boils. Mix well.

At the end of cooking, when five minutes remain until the end, gradually introduce gelatin.

We pour the finished delicacy into sterile jars, roll it up, wrap it in a blanket and let it cool like that.

Store it in the refrigerator or in a cool dark place.

This recipe is quite quick because it doesn't require multiple proofing like some other recipes. Therefore, I advise you to pay attention to it. Tastes awesome!

Strawberry jam "berry to berry" with cognac

The aroma of this jam is simply marvelous, cognac. Someone will immediately think that such alcoholic jam should not be given to children.

But actually it is not. Cognac is taken only one tablespoon, and it will evaporate during the cooking process. Only the smell and taste will remain.

Ingredients:

• strawberries (or small strawberries) - 1 kg
• granulated sugar - 1 kg
• cognac - 1 tbsp. a spoon
• grated nutmeg - 0.5 tsp
• water - 0.5 cups

Cooking:

In order for us to really get a jam called “berry to berry”, it is better to use garden strawberries for this recipe. It retains its shape better than strawberries.

Wash strawberries and place in a bowl.

We fill the strawberries with sugar, take only half so far - 500 g. We shake the berries so that the sugar is distributed. And put in a cool place to let the juice.

We insist 3-4 hours. You can even longer, then there will be more juice.

Add a tablespoon of nutmeg to the contents.

Add water to make more syrup.

Pour the second half of the sugar and put everything on medium heat.

Cook until it's ready. Readiness is determined by dropping a drop of syrup on a plate, if it does not spread - it has thickened enough, you can turn it off!

We store where it is dark and cool. We store in the dark so that the jam does not lose its rich color.

How nice it is to get a jar of such jam in winter!

Strawberry jam for the winter with pineapple

So we got to exotic fruits! Many of them go well with strawberries and form a wonderful and delicious duet. Let's try!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1.2 kg
• ripe pineapple - 1 piece
• medium orange - 1 pc.

Cooking:

Wash the strawberries carefully so as not to wrinkle. Unscrew tails.

Place the berry in the cooking pot. If it is very large, it can be cut into pieces. If small, leave whole.

We peel the pineapple, take out the hard core, and cut the pulp into pieces the same size as strawberries. So the jam will turn out more harmonious and uniform.

Add pineapple to bowl with strawberries.

Squeeze orange juice in there.

Mix everything gently with a wooden spatula.

We put it on the stove. At the same time, we remove the foam. The fire is medium, make sure that the sugar does not burn, stir or shake the container occasionally.

After boiling, turn on a strong fire and cook on it for five minutes.

Turn off and remove the last foam.

Distribute in jars, twist, turn over, wrap until cool. Ready!

Store the opened jar in the refrigerator.

Strawberry jam with rhubarb and mint

This is an old recipe and very original. Such jam is brewed as confiture for a more harmonious combination of ingredients. It has a very noble taste and aroma.

Ingredients:

• strawberries - 800 gr
• rhubarb - 300 gr
• granulated sugar - 1 kg
• fresh mint - 30 leaves

Cooking:

We prepare the berries: wash, carefully sort out, tear off the tails. We crush them with a wooden pusher.

Peel the rhubarb, cut into small pieces and add to the strawberries.

Pour the berry with sugar and leave to infuse for 3 hours so that it starts up the juice.

Wash the mint, dry and chop.

We put the syrup on the fire, stirring constantly, bring to a boil and cook for three minutes.

Then add mint and cook for another three minutes.

The confiture should be quite thick and not runny. Cook until it reaches the desired consistency.

We lay out the finished confiture in jars.

Seal and turn upside down.

In the process of cooling, you need to turn back and forth a few more times to better distribute the contents inside the jar, while it is still not completely frozen.

We store in the dark and cool, after opening - in the refrigerator.

Jam - strawberry confiture with kiwi

Another exotic recipe that many will like. Kiwi and strawberries complement each other perfectly.

And besides, this recipe is very fast, because. confiture does not require long cooking and infusion.

Ingredients:

• strawberries - 0.5 kg
• kiwi - 0.5 kg
• granulated sugar - 1 kg
• vanilla sugar - 1 sachet
• lemon - 1 piece

Cooking:

You can vary the amount of strawberries and kiwis according to your taste. You can also use gelling sugar in this recipe.

Cut the washed strawberries and kiwi into equal pieces.

Sprinkle them with plain and vanilla sugar.

We insist three hours to form a syrup. Stir with a wooden spatula to better dissolve the sugar.

We put on the strongest fire and quickly bring to a boil.

After that, we reduce the fire and cook slowly for 8 minutes, removing the foam.

Pour the confiture into jars, twist, turn over and wrap until cool.

We eat with pleasure on winter evenings.

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

French Strawberry Jam with Lemon and Orange

This recipe fits perfectly with the saying: it is better to see once than hear a hundred times. A very interesting video with secrets for cooking jams for hostesses. We look:

Dry strawberry jam

What is dry jam? And what happens?

Still as it happens, I tell my guests and take out a jar with such sweets. They are also called candied fruit.

And they are multifunctional too! You can eat it in this form, or you can use it for filling and decorating cakes or pies, and even add it to compotes.

We need a medium-sized berry - garden strawberries.

We will need:

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

Cooking:

We sort and wash the berries, if there are stalks, we remove them.

Place water in a saucepan and add sugar to it. Bring to a boil so that the sugar is completely dissolved and such a sweet syrup is obtained.

The syrup must cool, after which we put strawberries in it.

We insist the berries in syrup for 24 hours, in a cool place.

After a day, put the pan with berries in syrup on the stove and bring to a boil. We cook berries. In the process, they should become translucent.

Then we take them out of the syrup and spread them on any convenient surface to dry. You can use an electric dryer or oven to make the process go faster.

Pour well-dried berries with powdered sugar and place in sterilized jars.

Cover tightly and store.

Such yummy! Children also really like these candied fruits, they are like sweets.

Preparation of candied strawberries

There is another good way to make dry jam, it is faster. I use it when I don't have time.

Ingredients:

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

Cooking:

Sugar is placed in water, stirred and boiled.

Place the berries in syrup and cook for ten minutes.

We recline in a colander, we no longer need the syrup, let it drain.

Lay out the strawberries and dry them.

These are the elastic berries you should get.

Arrange in jars and twist. Dry jam is well stored just in the pantry, without a refrigerator.

Swedish strawberry jam - silt

The Swedes also know a lot about strawberries and even have their own recipe for its preparation. Less sugar is put in silt than in our jam and its preparation technology is slightly different.

Ingredients:

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

We take less sugar, if the strawberries themselves are sweet, if sour, then more. Therefore, there are two options for the amount of sugar in this recipe.

Cooking:

We also need a heavy-bottomed pot.

The Swedes do not pour strawberries with sugar, but immediately send them to the dishes, press them down so that enough juice comes out of it and set to boil.

Boil strawberries for 15-20 minutes, stirring occasionally.

Remove from heat and only now fall asleep with sugar. Stir.

Sugar should be completely dissolved in hot syrup with berries.

We store silt in the dark and cool.

Here is a fairly quick Swedish recipe.

Thick strawberry jam - a very tasty recipe

This recipe is one of my favorites! Very successful and the jam turns out thick and tasty and is the best suited for spreading on a sandwich for breakfast.

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1 kg
• lemon juice - 1 tbsp. a spoon

Cooking:

We prepare the berries as usual (see previous recipes) I don’t want to repeat myself.

We put it in a bowl for cooking, cover it with sugar, shake the contents well to evenly distribute it and release the juice well.

We put this good in the refrigerator for 24 hours. During this time, the strawberries will release a lot of juice, and the sugar will completely dissolve.

It is better to take a saucepan with a thick bottom, do not forget to add lemon juice to prevent sugaring.

Bring to a boil over medium heat and then simmer for another 30 minutes. We remove the foam.

The jam should thicken enough. After cooling, it will become even thicker.

We place it in jars, roll it up and enjoy the winter!

Thick and tasty strawberry jam for the winter with gelatin - video recipe

There are even faster ways to make jam using gelatin. Then the cooking time is reduced, and this is always a plus. I suggest you watch the video:

Here is a simple recipe for a favorite treat from childhood!

Strawberry jam - sugar free puree

Even this happens, not everyone has a sweet tooth in fact. After all, strawberries are sweet in and of themselves.

Let's make a wonderful strawberry puree without sugar.

Ingredients:

• strawberries - 1 kg

Cooking:

Place the pre-peeled berries in a saucepan, slightly crushing to release the juice.

Put on the stove and heat to 90 degrees, stirring, but do not boil.

Blend the contents of the pot with an immersion blender.

And already this mass on low heat is brought to a boil, stirring constantly, so as not to burn.

Boil the strawberry mass for five minutes.

We lay out in jars, roll up. All subsequent actions are the same as with any other jam: turn the jars upside down, wrap until they cool and place in storage.

We store in a cool and dark place.

Here are such wonderful recipes, choose and cook fragrant and tasty jam to the delight of family and friends!

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Thank you for stopping by. See you in new articles!

The beginning of summer is the favorite time of the sweet tooth. Indeed, at this time, many berries begin to ripen, and especially strawberries. It is also called the queen of berries. In addition to useful sugars, it contains B vitamins, folic acid, carotene and pectides. It also contains a lot of antioxidants that help the body cope with adverse environmental conditions. So do not limit yourself, strawberries contain a lot of vitamins and useful elements, and we have loved its taste since childhood. But her season, unfortunately, is not long. Let's try to save a piece of summer and enjoy strawberries at any time of the year! Let's talk about strawberry jam. On long winter evenings, it will remind you of the warm summer and give you a supply of vitamins.

In order for the blanks to be well stored, it is important to use only good berries. Choose only whole dry fruits, without damage and bruising. Overripe or, on the contrary, greenish ones are also not suitable.

Pay attention not to the leaves: if they have dried up or turned yellow, the berry was collected a long time ago.
In all recipes we use only dried pure berries. First you need to tear off the green tails. Then gently rinse under running water, let the water drain and transfer to a towel to dry.

A few more words about dishes. It is convenient to cook jam in a wide and low dish. The most optimal container is a stainless steel pan or an enamel basin. We will also need a wooden or silicone spatula for mixing.

Aluminum and other oxidizing dishes are not suitable for blanks from berries. The best option that our grandmothers used was a copper basin.

Well, now to our recipes! We will prepare jam for every taste:

• Classic recipe for strawberry jam with whole berries
• Strawberry jam without cooking

You can simply freeze strawberries for the winter, this method has its advantages: much faster, less sugar is used. But I can't imagine a long winter without strawberry jam! Precisely jams - in small jars, with bright sparkling syrup and whole berries. I do both options for the winter - I freeze and cook.

Classic recipe with whole berries

Jam is obtained with a transparent fragrant syrup and whole berries. Great for decorating confectionery, and the syrup can be added to baby smoothies, ice cream, or even porridge. For this option, try to choose fruits that are close in size, preferably medium-sized, so that they all boil evenly.

Proportions for strawberry jam:

Sugar will need the same amount as strawberries, that is, the ratio is 1: 1. For 2 kg of prepared berries, 2 kg of sugar will be required.

We take the most common sugar - sand. Make sure that the package with it is stored in a dry place. Wet sugar is heavier. It is better to take white sugar - the whiter it is, the less foam.

Step by step cooking recipe:

We sort the berries, tear off the tails. Rinse in cold water and dry on a towel.

Transfer prepared strawberries to a bowl, sprinkle with sugar and shake well. It is not necessary to mix, otherwise the berries will wrinkle.

Leave for 4-10 hours, covered with clean gauze. Berries will give juice, sugar will gradually dissolve.

Now put the container on the stove on a small fire, wait until it boils. Next, reduce the heat and cook for another 5 minutes, constantly removing the foam.

It is better not to interfere with our future jam often, you just need to shake the dishes in different directions. Stir very gently, along the bottom, preferably with a silicone spatula.

Remove from heat and leave for another 6-10 hours.

At this time, we prepare jars and lids. Banks must be thoroughly washed. I use regular soda. Next, choose a sterilization method convenient for you: you can hold it for 15 minutes over steam; warm in the oven for 15 minutes at a temperature not lower than 180 C. Boil the lids for jars for about 5 minutes, be sure to remove the rubber ring from the lid. If the lids are screw - just boil.

We put our workpiece on the fire again, bring it to a boil over a fast fire, so that it boils faster. Reduce heat and simmer for 5 minutes over low heat.

With this method of preparation, the berries remain whole and even.

Directly pour hot jam into glass jars and twist with sterile lids. Turn the jars upside down and let cool completely.

Strawberry jam without cooking

And you can not cook strawberries, but cook in a different way. Here the main difference is that the berries themselves do not undergo heat treatment, and therefore are more preserved. The berries will turn out whole and save a lot of vitamins.

To prepare it, we need:

Strawberries - 2 kg
Sugar - 1 kg
Half glass of water.

Step-by-step recipe for making jam without cooking:

Prepare the berries as usual: sort, rinse and dry on a towel. We do everything very carefully, strawberries are very tender. It is better to wash in a basin in cold water.

We transfer the prepared berries to a bowl with thick walls (so that the syrup cools more slowly).

Now let's get to the syrup. We combine sugar with water, put on fire.

After the sugar is completely dissolved, cook for another 10-15 minutes. The syrup should thicken but not turn white.

Immediately pour it into the berries, leave to cool completely.

After that, through a colander, drain the syrup back into the pan and put on fire.

Again, heat and boil for 10-15 minutes, then re-fill the berries.

You need to spend 3-4 such cycles. Each time the syrup will become brighter in color.

Before the last time, arrange the berries in jars. It remains only to fill it with hot syrup right in the jar and twist.

Jam "Five minutes" from strawberries

Proportions for five-minute jam

To prepare it, we need sugar and berries in equal proportions. If you take less sugar, the jam will have to be stored in the refrigerator. For 2 kg of prepared and sorted berries, we take the same amount of granulated sugar.

Cooking order:

Put the prepared berries in a saucepan and sprinkle with sugar.

The berries do not need to be mixed, just shake the pelvis well so that the sand evenly wakes up between the berries.

We leave for a couple of hours so that the berries give the juice.

Now we put our container on a low fire. Stir a little so that the bottom layer does not stick. But very carefully. Remove the foam that appears with a clean spoon.

Better yet, just shake the pan every 2 minutes so that the berries turn over.

After the jam boils, cook for another 5 minutes over medium heat.

After that, pour into clean sterilized jars, twist with boiled lids.

Pureed strawberries with sugar without cooking for the winter

The advantage of this option is that you can use berries of different sizes, and slightly broken fruits, but in no case spoiled. In addition, with this method of harvesting, strawberries retain more useful vitamins, because they are not destroyed by temperature during cooking.

Proportions for pureed strawberries:

Sugar will be needed in the same amount as berries (1: 1 ratio)

Step by step recipe:

First you need to mash the strawberries. You can do this with a masher, meat grinder or blender.

The last option is the fastest, it will create a uniform consistency, without lumps. But I prefer just crushed berries, with small pieces. Try in advance in small portions and make to your liking.

Now add sugar and mix very well.

Now it remains only to spread the jam in pre-prepared sterile jars and close with boiled lids.

It is better to use small jars - 500, 600 grams and liter.

Store in a cool place, cellar or refrigerator.

Strawberry jam in a slow cooker

The main advantage of this recipe, like all others using a slow cooker, is the availability of free time that the hostess can use for herself while something delicious is being cooked inside. And in the slow cooker in the extinguishing mode, the temperature is maintained just below 100 degrees. This allows you to save more vitamins and the berries remain intact.

Proportions for jam:

As for other strawberry sweets, you need to prepare the same amount of sugar as for berries, for example, 1 kg per 1 kg.

Step-by-step recipe for making jam in a slow cooker:

As in other recipes, first prepare the berry - sort it out, tear off the leaves, rinse well in a bowl of cold water and dry. Now we shift the berry into the multicooker bowl, alternating layers of berries and sugar. We start with berries.

Let stand for a few hours so that the juice appears.

Be sure to remove the valve through which hot air escapes so that the jam does not “run away”. You can also leave the lid ajar.

Turn on the "Extinguishing" mode for 1 hour. After 20-30 minutes, you need to remove the foam, then the syrup will remain transparent.

After 60 minutes, spread the hot jam in sterile jars and twist.

It is important to note that the option is suitable for all types of multicookers - both the Redmond type, where you set the cooking time yourself, and the Polaris type, when the program is automatic.

Now you know exactly how to deal with autumn blues and winter depression - just open a jar of fragrant treats. As the favorite children's character Carlson said: “Is there still a little jam left?”

What is your favorite strawberry jam recipe?

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.

Arrange the finished jam in a sterile container 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 should be stored in a cool, dry place so that the sun does not fall on 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 the lemon juice and pour it over 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 a flat dish in a 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 green tails.

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 for 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 soon!

At the beginning of summer, the most delicious berry ripens - strawberries, and every housewife wants to save a piece of summer for the winter. When on a winter evening with your family you can open an amazing delicacy of 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 would be to leave it all night so that the berry releases juice.
3. When you saw that the strawberries started up the juice, you can put it on the stove, on a 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 half a 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 it up with 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 prepare an amazing jam. You will get strawberries in a thick ruby-colored syrup. On 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 an 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 prepare a classic two-ingredient jam, but by preparing such a delicacy with the addition of nuts infused with liquor, you will surprise all guests with an unusual exquisite taste.

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 for the 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 they are consumed both fresh and canned. There are many canning recipes, but this recipe retains a large amount of vitamins, since the fruits are not cooked 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.