Strawberries mashed with sugar recipe for the winter. Victoria pureed with sugar recipe for the winter

It takes a lot of time to cook any berries to make jam, marmalade or marmalade. In addition, after heat treatment, some of the vitamins disappear, but the beneficial properties leave memories. In this case, you can try to harvest the berries alive, without cooking. Below you will find recipes with photos on how to grind strawberries with sugar for the winter.

How to select and prepare berries for harvesting for the winter

Along with strawberry desserts, strawberry desserts, such as jam, confiture or raw jam, are considered very tasty. The first step is to harvest and properly prepare the crop. To do this, you need to sort through the berries to remove parts we don’t need - leaves, stalks, garden debris. Then you need to arm yourself with a colander and use it to wash everything under running water. Next, all that remains is to spread the berries on a towel and let them dry.

During such preparation, separate damaged and overripe fruits, otherwise strawberries with sugar for the winter will not last long without cooking. In any case, be sure to dry the harvest, because this is very important for recipes without cooking; when freezing, grains of ice will not appear. After thoroughly drying the fruits, begin preparing this or that dessert.

How to cook strawberries with sugar for the winter

You can prepare delicious strawberries with sugar for the winter without cooking in different ways. In addition to jam or simple preserves, there is such a thing as raw jam: this is the name of a berry delicacy prepared without heat treatment. The second main ingredient is granulated sugar or powder. To give the dessert a special taste, you can add other fruits - strawberries, blueberries and others.

In addition to the products, you will need jars that have undergone sterilization: this is necessary to preserve the finished treat longer. You also need lids - it is recommended to boil them for a couple of minutes. In recipes involving chopping, it is convenient to use a meat grinder, blender or a regular masher. Additionally, you will need a container for mixing the ingredients.

Fresh strawberries with sugar for the winter - a simple recipe in a meat grinder

Even if a meat grinder is not associated with processing berries, it can still be used. You will need:

granulated sugar and strawberry fruits - 1 kg each.

Since this berry may develop a bitter taste over time, you can take more of the sweet ingredient. Cooking instructions look like this:

Process the prepared berries using a meat grinder.
Add the sweet ingredient to the resulting mixture and send it to a cool place.
Stir the contents for 2-3 days, because the sweet component will not dissolve immediately.
Place the finished dessert into jars, filling the remaining space on top with sugar.

Frozen garden strawberries with sugar for the winter in the freezer

According to the following recipe, garden strawberries with sugar are prepared for the winter without cooking, and they are stored in the freezer. The ingredients required are:

ripe fresh berries – 1 kg;
granulated sugar or powdered sugar – 300 g.

Here's how to freeze strawberries with sugar for the winter:

Rinse fresh berries thoroughly several times and spread on a towel to dry.
Place them on a small baking sheet in one layer, sprinkle granulated sugar on top, and place in the freezer for half an hour.
Take out the baking sheet and distribute everything into containers or freezer bags.
Place back in the freezer compartment.

Freezing strawberries with sugar for the winter can be done in another way. To do this, after drying, you need to grind it to a puree using a blender or meat grinder. Then combine the resulting mass with granulated sugar and beat again or simply mix. The resulting dessert is placed in containers or molds. These strawberries with sugar are stored for the winter without cooking in the freezer, as in the previous recipe.

Grind wild strawberries with sugar using a blender

A feature of wild strawberry bushes is a richer aroma of berries, which is not found in the same plant, but in garden varieties. For this reason, desserts made from it without cooking are even tastier. To prepare you will need the following:

wild strawberries – 1 kg;
granulated sugar – 1 kg.

Preparation involves several simple steps:

Beat the peeled and dried berries with a blender, gradually adding the sweet component.
Place the resulting dessert in sterilized jars and fill the remaining space on top with sugar.
Store in a cool place.
After 1-2 weeks, the jam will settle a little, so again add granulated sugar to each jar on top to prevent air from entering.

The best way to preserve the beneficial properties of the berries is to seal the strawberries with sugar for the winter without cooking. This is both a tasty delicacy and a healthy preserve with an impressive range of vitamins. There are several ways to make a raw product that even an inexperienced cook can handle.

How to prepare strawberries with sugar for the winter?

Strawberries in sugar, prepared without heat treatment, retain the maximum amount of valuable elements. It is used to make a hot drink in winter, added to baked goods, or eaten simply with a piece of bread or pancakes.

Strawberries with sugar, not boiled for the winter, are prepared in several ways. You can grind it through a meat grinder, punch it with a blender, rub it through a sieve and mix it with sugar.
Whole berries or cut into pieces are poured directly into the jar in layers. During storage, it releases juice.
It is important to seal this preparation before the sugar begins to melt. This way the preservation will last longer.
Raw strawberries should be stored in the refrigerator for no more than one year.
Strawberries with sugar are frozen for the winter only after they are completely dry; you can use paper towels. In winter, they make compotes from it, fill baked goods or dumplings, and decorate various desserts with whole berries.

Strawberries mashed with sugar are not quick to prepare, sometimes even tedious. The result is a delicious delicacy with a smooth, seedless texture and an excellent natural taste. The preparation can be used as a natural topping for ice cream, pancakes or pancakes.

Ingredients:

strawberries – 1 kg;
sugar – 1.2 kg.

Preparation

Wash the strawberries, sort them, remove the stems.
Rub through a sieve.
Sprinkle with sugar, transfer to sterilized jars, and seal tightly.
Strawberries with sugar are stored for the winter without being boiled in the refrigerator.

Strawberries with sugar are prepared simply and quickly in a blender. This method will not get rid of small bones, but the result will be excellent. The amount of sugar can only be reduced if a decision is made to store the product in the freezer. And if you need to preserve fresh berries, sugar will act as a natural preservative and will prevent the preparation from fermenting in a cool place.

Ingredients:

strawberries – 1 kg;
sugar – 1.5 kg.

Preparation

Wash the strawberries, remove the stems, and pour into a bowl.
Punch with an immersion blender.
Add sugar, mix and immediately distribute into sterile containers.
Seal tightly and store in the refrigerator.

It is prepared for the winter immediately after picking the berries. You can close it whole or cut it into slices or halves. Strawberries will release juice during storage, but the taste will remain fresh and natural. Preservation will be an ideal addition to homemade baking and a good filling for dumplings. The preparation remains fresh throughout the cold period of the year.

Ingredients:

strawberries – 1 kg;
sugar – 1.5 kg.

Preparation

Wash the strawberries and remove stems and dirt.
Place the berries in jars, sprinkling the layers with sugar.
The final thick layer should be sugar.
Seal tightly and store in the refrigerator.

Scrolled - something between pureed and whipped berries. The preparation can be frozen, but adding layers of sweetener to the jar will preserve the natural taste of strawberries. By adding lemon or orange to the composition, you can significantly transform the final taste of the product and increase the valuable properties of the delicacy. Do not twist the zest to avoid a bitter taste. Store the product in the refrigerator for one year.

Ingredients:

strawberries – 1 kg;
lemon – 1 pc.;
sugar – 1.5 kg.

Preparation

Wash the strawberries and remove the stems.
Peel the lemon and remove the white skin, use only the pulp, no seeds.
Grind the berries with lemon slices through a meat grinder.
Place layers of sugar and puree into sterilized jars, finishing with a thick layer of sweetener.
Seal tightly and store in the refrigerator on the bottom shelf.

Tasty and juicy sliced strawberries with sugar will become an indispensable ingredient in homemade baking for the winter. It is successfully used as a filling for all kinds of pies, dumplings, or complements desserts with sweet slices and syrup, which is formed during storage. Strawberries can be stored for one year on the bottom shelf of the refrigerator.

Ingredients:

large strawberries – 2 kg;
sugar – 2.5 kg.

Preparation

Wash the strawberries, remove the stems and dry with paper towels.
Cut large berries into halves and quarters.
Place in sterilized jars, sprinkling with sugar, the last thick layer should be sugar.
Seal and store on the bottom shelf of the refrigerator.

Preparing for the winter is a little more troublesome than homemade. Considering that this berry is denser, not so juicy and sometimes very small, you will need to spend more time on harvesting. Before grinding it through a sieve, it is better to crush it with a masher, add a little sugar and wait until the berries release juice.

Ingredients:

wild strawberries – 2 kg;
sugar – 2.5 kg.

Preparation

Wash the strawberries, remove the stems, add 500 g of sugar and crush a little with a masher.
Leave for 3 hours.
Rub through a sieve, add the remaining sugar.
Transfer the sweet puree into sterilized jars, seal tightly, and store in the refrigerator for no more than six months.

Frozen pureed strawberries with sugar keep very well. It is better to pour such a preparation into silicone molds and, after completely freezing, transfer it to an airtight bag. This preparation takes up little space in the freezer; it can be used in preparing all kinds of baked goods, filling homemade ice cream or other desserts.

Ingredients:

strawberries – 2 kg;
sugar – 1 kg.

Preparation

Wash the berries, remove the stems.
Beat with a blender and add sugar.
Distribute the puree among the molds and freeze completely.
Transfer to an airtight container and store for no more than six months.

With sugar for the winter, a convenient and quick way to preserve whole berries. In winter, these strawberries can be used to decorate desserts, fill baked goods, and even make compote from them. Considering that frozen strawberries with sugar are prepared for the winter without cooking, all valuable properties are preserved as much as possible. The amount of sweetener can be greatly reduced by reducing the calorie content of the product.

Ingredients:

whole strawberries – 2 kg;
sugar – 500-700 g.

Preparation

Wash, peel and dry the strawberries so that no wet drops remain.
Freeze the berries for 1 hour.
Sprinkle the strawberries with sugar and shake so that the crystals are distributed evenly without damaging the berries.
Completely freeze the strawberries, transfer to an airtight container, and store for no more than six months.

A preparation that can confidently be called a “vitamin bomb” is honeysuckle and strawberries ground with sugar. If you do not take into account the valuable properties of this preservation, you can enjoy the incomparable, slightly tart taste of the delicacy, which is complemented by all kinds of homemade desserts. The berries can be prepared by sprinkling with sweetener and stored in the refrigerator, but it is healthier and safer to freeze the healthy puree.

Date of publication: 07/04/2017

Today we will cook Victoria jam, but the recipes are suitable for both strawberries and wild strawberries. Although, I am sure that many of the readers do not know how the same strawberry differs from Victoria?! Mistaking large berries in markets or in the garden for strawberries. But is this really so... Share your opinion!

Below, you will learn several delicious and popular recipes. And even the best of them! Decide which one you like. But still, it would be better to cook them all and try them. Because any Victoria jam turns out - You'll be licking your fingers!

The most important. Since many are accustomed to calling Victoria strawberry, we will call it that in recipes. If you don't mind...

Thick strawberry (Victoria) jam for the winter with whole berries. How to cook?

So, first we will make strawberry jam with whole berries. I would like to note right away that it takes quite a long time to prepare, in several steps, but it turns out very beautiful and extremely tasty.

In this recipe we will need smaller strawberries, they will cook faster. And, it is advisable to choose berries of almost the same size, so that it does not turn out that some are already boiled, while others are not yet cooked. In this recipe we use 1 kilogram of strawberries and 1 kilogram of sugar.

1. We will lay out the strawberries in layers, alternating with sugar. And so, we first put a layer of strawberries (1/4 of the total amount) in a saucepan, then add exactly the same amount of sugar. Next, again a strawberry layer, on top of it with sugar. And we do this until the berries and sugar run out.

2. We cover the saucepan with a lid and let it sit like this for the whole night. Because we need the berries to release more juice. Already in the morning, as a rule, there is quite a lot of juice. Now, you need to mix everything very carefully so as not to damage the strawberries.

3. Next, we need to get the berries out of the syrup. To do this, take a slotted spoon and very carefully transfer them to a separate plate.

4. Next, we will deal with the syrup. We put it on the fire and stir continuously until the sugar dissolves completely. As soon as this happens, turn the heat to low and continue cooking for 20-30 minutes. During this time, the syrup should decrease by about 1/4. But you need to stir it at least occasionally, otherwise it may burn.

5. Turn off the heat and place the previously set aside strawberries in a saucepan with hot syrup.

6. Now, you need to repeat the entire process described above again. This means you need to leave the strawberries in the syrup overnight (at least 12 hours). Afterwards, remove the berries with a slotted spoon and boil the syrup further. And finally, add the berries to the hot syrup. We can observe that the strawberries have already decreased in size, and the syrup has become thicker.

Here, I have to disappoint you a little, because at this point, the preparation of jam is not finished yet. You need to repeat the whole process for the 3rd time, really for the last time. To begin with, again leave the syrup with strawberries for 12 hours.

7. After this time, the berries must be removed from the syrup and boiled for 20-30 minutes, stirring occasionally.

While it is cooking, prepare the jars and lids. They need to be thoroughly washed and sterilized.

Pour the hot jam into jars, close the lids and turn over. And in this state, we leave them to cool completely.

Recipe for strawberry jam without boiling berries (victoria, strawberries or wild strawberries)

It is no secret that strawberries are rich in vitamins, especially vitamin C. However, heat treatment destroys it. And so, I would like to offer you one very wonderful recipe for strawberry jam, in which we do not need heat treatment. It is perfect for making jam for the winter. And the cooking process is completely simple.

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 1.2 kilograms.

Keep in mind that in order for the jam to be stored for a long time, the jars with lids must be well sterilized.

The berries need to be thoroughly washed and the stalks cleaned. Let them dry for a while. Then add sugar. For 1 kilogram of strawberries there is 1 kilogram of sugar.

2. Using a masher, preferably a wooden one, lightly grind the strawberries with sugar. We do not grind the berries too much; some of them should remain intact. Next, leave the pan for 2 hours. During this time, juice will appear and there will be practically no grains of sugar left, it will be dissolved.

3. And so, 2 hours passed. Now, pour the resulting jam into sterilized jars, but not completely. There should be some free space left in the jar, around the neck, about 1-2 centimeters, we will fill it with sugar. This way, we will get a kind of plug and the jam will not turn sour.

4. That’s it, seal the jars with lids and put them in the refrigerator.

Keep in mind, since the jam has not undergone heat treatment, it will only be stored longer in the cold!

Victoria or strawberry jam - five minutes for the winter. Strawberry jam recipe 5 minutes

There is another great way to preserve strawberries for the winter. And, unlike the previous one, it is quite fast. And it will take a lot less sugar. By the way, due to the fact that strawberries do not cook for long, they retain vitamins and amino acids in large quantities.

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 600 grams;
water - 250 milliliters.

Please note that in this recipe the strawberries are not mixed, so we immediately put them in the container in which they will subsequently be boiled.

And so, the berries need to be thoroughly washed and peeled. Large strawberries can be cut into halves or even quarters. It's up to you. Personally, I like to cook the berries whole.

2. Let's start with the syrup. Pour cold water into a saucepan, add sugar, put on low heat and cook until the sugar dissolves. Don't forget to stir. And, keep in mind, the water must boil!

3. Pour this hot syrup into the pan with the strawberries. No need to mix anything! This way the berries will remain intact. Now, the pan needs to be covered. To do this, use a towel or cling film. And leave for 2 hours for the mass to cool.

4. Next, let's deal with the jars and lids. They need to be thoroughly washed and sterilized.

5. And so, 2 hours have passed, the jars are ready, the strawberries and syrup have cooled down. Now, you need to put the saucepan with the mixture back on low heat and boil. But under no circumstances do we use a spoon for stirring; we simply rock the pan from side to side. A foam has appeared on the jam, it needs to be removed. After boiling, the jam needs to be cooked for another 5 minutes and removed from the heat.

6. That’s it, our delicious, aromatic jam is ready. Pour it into sterilized jars, close the lids and turn it over. Now all that remains is to cover them with a towel and leave them like that to cool completely.

As you can see, with such a gentle cooking method, absolutely nothing happened to the strawberries; they did not boil over.

Recipe for strawberry jam with large whole strawberries or Victoria berries

The next recipe that I want to offer you is also very tasty and wonderful. We need lemon and mint. But, we will use less sugar and lemon, so the jam will turn out a little sour.

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 700 grams;
lemon - 1 piece;
mint leaves - to taste.

And so, first we prepare the jars and lids: wash them well and sterilize them.
Next, let's do the strawberries. It must be thoroughly washed and dried. To do this, you can use a paper towel and simply place the berries on it. Then, put them in a container, for example a pan, in which the jam will be cooked and add sugar. Don't mix! Leave them just like that for 8 hours.

2. After 8 hours, quite a lot of juice will appear. Gently mix the whole mass, very lightly, and put it on the fire. Then, add mint here and leave to cook for 5 minutes.

3. Now, take the lemon, wash it and dry it with a paper towel. Next, you need to carefully grate the zest and squeeze the juice out of the pulp.

We grate exactly the yellow layer, do not touch the white one, otherwise it will taste bitter!

Add all this to the jam and cook for another 10 minutes.

4. That’s it, the jam is completely ready. All that remains is to pour it into jars and close the lids.

Victoria jam without boiling the berries

And I love this recipe the most, because the strawberries remain intact, and the syrup turns out transparent, transparent. And you can eat it as much as you want, since there is little sugar in this jam. Of course, it also has its own nuances, for example, the berries must be whole, beautiful, and healthy. Also, it should only be stored in a cool place.

Let's start cooking, as usual, with jars and lids. We wash and sterilize them well. Then, remove the stalks from the berries, wash and dry them, placing them on a paper towel.

For preparation, I will use 0.5 liter jars. And so, you need to put berries in them and pour 100 grams of granulated sugar on top, into each jar. That's it, now the strawberries with sugar need to be left like this for a while. I usually do it before bed and at night my jars sit like that.

During this time, juice is released from the berries and they become smaller. Usually, as it happens, for example, you put three full jars at night, and in the morning you look, there is a little more than half in them. Then, you just need to take one jar and transfer its contents to the other two.

Next, cover the jars with lids. We take a fairly deep, convenient container, for example a saucepan, pour warm water into it and put jars of strawberries there. Turn on medium heat and let them sterilize in boiling water for 10-15 minutes.

That's all, the delicious, unusually aromatic jam is ready!

Strawberry jam with gelatin. Recipe with whole berries for the winter

And, in conclusion, I want to offer another great recipe for strawberry jam. It is for those who like thick jam, since gelatin will be used during preparation.

To prepare, we will need the following ingredients:

strawberries - 500 grams;
granulated sugar - 300 grams;
gelatin - 10 grams;
sprig of dry mint (optional).

1. Sterilize jars and lids.

2. Strawberries must be sorted out, poor quality ones must be discarded and washed thoroughly.

3. Place the berries in a saucepan and cover with granulated sugar.

To enhance the taste, you can add a sprig of fresh or dried mint. Then we will remove it. And, put the pan on low heat. After some time, the strawberries will release juice and a foam will begin to form, which needs to be skimmed off. And so, after boiling, cook for another 5 minutes.

6. Put the pan on the fire again and cook the jam for another 10 minutes, stirring occasionally and skimming off the foam.

7. Meanwhile, pour the gelatin into a bowl and add a small amount of warm water. Mix well, there should be no lumps left.

8. And so, 10 minutes have passed, remove from the heat and begin, stirring continuously with a spoon, gradually introducing gelatin.

9. Put it on the fire again and cook for another 5-7 minutes.

10. The jam is ready, pour it into jars, close the lids and turn it over. Let it cool down.

By the way, you probably already noticed that the jam is liquid. But, it’s only like that while it’s hot, when it starts to cool down, it starts to thicken!

I highly advise you to prepare and try Victoria jam, of all types presented in the article. And choose the best recipe for preparations for the winter.

Bon appetit!

What are the differences between strawberries and Victoria strawberries?

In fact, all these berries are from the strawberry family. Strawberry - developed by growing wild strawberries in gardens (the so-called Muscat strawberry). It took on a larger appearance by crossing green garden-type berries with small forest ones.

Then, garden strawberries appeared. Thanks to the crossing of Virginia strawberries with Chilean strawberries. It has won the hearts of many gardeners thanks to its larger berries and increased frost resistance. And the gardeners’ concern for garden strawberries, in terms of increasing productivity, subsequently resulted in the so-called Victoria. Completely homemade berry. But nevertheless, Victoria is a variety of garden strawberry, which gardeners love for its cold resistance and endurance in the harsh winters of Russia. At the same time, Victoria has larger bushes and wide leaves. At the same time, large flowers turn into large berries.

In fact, all store shelves during the season are filled with various families of GARDEN STRAWBERRY.

Because growing strawberries separately is not profitable. It is less productive than Victoria. The thing is that Victoria is a monoecious plant. And on her bush there are both female and male flowers. And when they are pollinated, crossing occurs and the berries turn out to be very large and all the bushes are fruitful. But strawberries have little yield, because it is a dioecious plant and its bushes have either male or female flowers. And in order to get at least some harvest, it is necessary that 30% of male bushes be planted in the garden bed for pollination. Otherwise there will be no harvest! Moreover, strawberries have small berries, while Victoria berries are large.

So it turns out that those who consider large berries to be strawberries are mistaken. In fact, it is nothing more than Victoria (the most modern bred berry of the strawberry family. The so-called Garden Strawberry). And strawberries usually grow in fields and have a small appearance. It is practically not grown under industrial conditions. It's not profitable. Only a few summer residents, lovers of real Victoria, have small beds of real strawberries to make real strawberry jam. But you can’t cook a lot of it from garden bushes. Real strawberries are picked in the fields!

Wild strawberries and wild strawberries differ in that strawberries, even ripe ones, are difficult to pick from the stem. And usually, it will either be in a bucket with the stem, or with an umbrella and stem. They also have a different taste, and they look a little different than strawberries. You can see it in the photo below:

How do you distinguish this berry, and which one do you like best?..

Strawberries are everyone's favorite delicious berry! Almost everyone is waiting for its ripening, but the trouble is that the strawberry season is very short. To preserve the delicacy until the next harvest, many people attempt canning and preparing various types of preserves and jams. And below we will discuss a recipe for strawberries with sugar for the winter, which does not even require cooking.

Preliminary information about strawberries

An excellent berry and raw material for delicious desserts, strawberries are also an excellent medicinal product. Among other things, eating this red berry helps improve appetite and stabilize the gastrointestinal tract. It can also be used as an effective diaphoretic and diuretic. Moderate regular consumption of strawberries promotes rapid normalization of salt metabolism and hematopoiesis. And on a hot summer day, it can quench your thirst just as well as any cold drink. In traditional folk medicine, this berry is used in cases of anemia and childhood diarrhea.

In view of all this, there is no doubt about whether you need frozen strawberries with sugar in the refrigerator. The recipes below assume that the strawberries will be mashed with granulated sugar and will not be cooked. An additional huge advantage of this particular method of harvesting is that the berry that has not undergone heat treatment retains maximum of its beneficial qualities, properties and microelements. Whereas jam, for example, largely loses the original healing properties of the berry. And the preparations proposed below cause much less hassle. In short, if you don't know what to do with your strawberries, then we definitely say that pureed strawberries with sugar are the ideal option. The recipe, despite its seemingly simple principle, may differ among different housewives. And various subtleties of preparation also play a significant role. As a result, the resulting products may differ slightly from each other. Such diversity is a characteristic feature of frozen strawberries with sugar. The recipes below will help demonstrate this.

Fresh strawberries with sugar: recipe No. 1

The first option is very, very simple, since it does not require many ingredients and culinary wisdom. However, when preparing, you will need to be careful, patient and persevering.

To make strawberries tasty, it is important to maintain the correct proportions. Without following this rule, pureed strawberries with sugar, the recipe for which we will describe below, may not turn out very tasty. Therefore, remember: you should never skimp on sugar. The ideal ratio in this matter is 1:1. That is, for 1 kilogram of berries you need to spend 1 kilogram of granulated sugar.

Preparation

As in all similar cases, pureed strawberries with sugar, the recipe for which we describe, will turn out tasty only if you use clean, washed and sorted berries. So you need to start with this. After you have dealt with the berry, cleared it of leaves, soil, and other debris, you need to dry it. The dried strawberries then need to be put through a meat grinder. The recipe for strawberries with sugar without cooking allows the use of a blender instead of a meat grinder - in this case this is not decisive. When the berry is ready, add sugar to it. When using this recipe for strawberries with sugar for the winter, remember that it is very important to thoroughly mix the ground berries with sugar. When this is done, all you have to do is put the resulting product into jars and seal it with lids.

Sterilization

To ensure that your product does not deteriorate during storage, and the pureed strawberries with sugar, the recipe for which we described, do not disappear, it is important to observe one condition. It lies in the fact that both the jars themselves and the lids with which you will roll them must be thoroughly sterilized. Otherwise, expect your product to become moldy and unfit for consumption. For sterilization, you can use natural water steam from a kettle or pan, as many do. But it is best to use special sterilizers.

Recipe No. 2

Another way in which fresh strawberries with sugar can be prepared for the winter. The recipe, ingredients and their proportions here do not differ from the previous method. And in general everything is done exactly the same. The only, but very significant difference is that you need to grind strawberries not in a meat grinder or without the help of other special equipment, but manually, with a wooden mortar in a wooden bowl. This method of processing will allow the berry to retain some of its properties, and its taste will be slightly different. Once again, the finished strawberries need to be distributed into sterile jars and sealed with lids.

In both cases, prepared fresh strawberries with sugar for the winter (recipe No. 1 and recipe No. 2 assume that they will be stored in the refrigerator or other cool place in the dark) are suitable for eating for about five to six months.

Increased shelf life

Perhaps you want the strawberries ground with sugar, the recipe for which you read above, to last longer. This can be achieved by increasing the proportion of sugar by about 50%. That is, for 1 kilogram of berries, use not 1, but 1.5 kilograms of granulated sugar. In this case, your berries will last several months longer. It may even be until the next harvest.

Plastic lids

Let's say that for one reason or another you decided to use ordinary plastic lids rather than metal ones for sealing. In this case, you will not get strawberries ground with sugar, the recipes for which were brought to your attention. It's all about proportions. Remember that using plastic lids automatically doubles the sugar consumption. That is, in this situation, for 1 kilogram of berries you should spend 2 kilograms of granulated sugar. Plus, when your mixture is distributed among the jars, it again needs to be covered with a thick sugar crust on top in a layer of at least 1 centimeter. Otherwise, you risk losing the fruits of your efforts.

Storage options

In addition to the refrigerator and cellar, you can store pureed strawberries in the freezer. In this case, it can last much longer, although it will acquire a specific frozen taste. In addition, exposure to very low temperatures reduces the medicinal qualities of the product. But the option with a freezer does not require sterilization. Ready strawberries can be packaged in plastic cups, containers or plastic bags and carefully placed in the chamber. It is important to remember that during the freezing process the mass will increase in volume, therefore, you do not need to fill your containers completely.

Mashed wild strawberries with sugar: recipe

Let's say you didn't grow strawberries yourself, but picked wild ones in the forest. And now we want pureed wild strawberries with sugar to appear in your refrigerator. You can use a recipe for its preparation similar to cultivated varieties. But in this case it is better to take additional precautions. Namely, firstly, add more sugar. And secondly, when your berries are placed in jars, you need to pour a tablespoon of vodka into each of them on top. This saves the berry from fermentation, to which wild strawberries are more susceptible.

The classic recipe for pureed strawberries with sugar involves the use of only two ingredients, but despite this, the result exceeds all expectations. The berries are not subject to heat treatment, so pureed strawberries cannot be compared with regular jam! With the “cold” method of canning, the maximum amount of vitamins, natural taste and aroma are preserved. The preparation has a very beautiful bright color, it is aromatic, it smells incredibly delicious of fresh strawberries, as if they were just from the garden.

No need to cook. The berries should be sorted, washed, covered with granulated sugar, and then punched in a blender, crushed with a pestle or minced. And that’s it, all that remains is to pour it into sterilized jars, seal tightly and put it in the refrigerator. “Cold jam” will keep well for 4 months, and if you resort to freezing, the shelf life can be increased to 1 year.

Strawberries pureed with sugar for the winter will be well stored if they are prepared correctly:

It is best to pick berries on sunny days, as after rain they become watery and can rot and ferment;
the strawberries must be carefully sorted so that the “marriage” does not spoil the preparation;
the ratio of products is 1:1, that is, for 1 kg of berries you should take 1 kg of sand;
You can extend the shelf life if you increase the ratio to 1:2 or add a sugar “plug” under the lid;
puree should be poured exclusively into sterilized containers, preferably small in volume;
The product cannot be stored in a warm place or at room temperature; use of a refrigerator or freezer is allowed.

Ingredients

strawberries 500 g
granulated sugar 500 g

How to cook strawberries pureed with sugar

First of all, you should process the berries, especially carefully, since the workpiece will not cook. I sort through the strawberries, discarding the crushed and spoiled ones. I rinse it under running water, remove all the leaves and let it dry.
I add the full amount of sugar - 1 kilogram. Stir and leave for 3 hours in a cool place. The time will directly depend on the juiciness and ripeness of the berries.
After the specified time, the strawberries will release juice and the sugar crystals will dissolve.
All that remains is to grind the mass until smooth. It is most convenient to use an immersion blender, which copes with the task in just 1-2 minutes. A meat grinder or a regular potato masher will also work.
You should get a homogeneous fruit mass of a beautiful color. If you used a potato masher for chopping, then, of course, you will get small pieces of berries.
I pour the resulting preparation into small jars and close them with tin screw-on lids. The container must be sterilized and dry! I put it in the refrigerator for storage, where the jars will last for 4 months. If you want to extend the shelf life, then add 3-4 tablespoons of sugar under the lid, which forms a kind of “plug” that prevents oxygen from entering the jar. Also, part of the fruit puree can be frozen by pouring it into silicone molds - at low temperatures the mixture will not even harden completely, it will resemble something between marmalade and fruit ice.

“Living vitamin” can be served with tea or pancakes, added to porridge or poured over ice cream. If you froze the puree, then before using it is enough to keep it for 30-40 minutes at room temperature, after which you can safely use it for its intended purpose, just like fresh. Have a delicious tea party!