How to properly cook strawberry jam for the winter. Five-minute strawberry jam with whole berries and mint

It is important for every housewife that she culinary delights were noticed by both family and guests, and, most importantly, so that they could show off to their friends. Bring it from the pantry in a beautiful jar, open it to questioning glances and put your masterpieces into bowls.

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

And yet - how to make strawberry jam for the winter? What's the best recipe? There are a huge variety of cooking methods. This article will discuss not only recipes and methods for making strawberry jam, but also preparing the berries for cooking and tips for storing jam.

Preparing the berries

Berries for aromatic and tasty strawberry jam must be properly prepared. This is not difficult to do, but it is important to follow all the details.

All berries must be carefully sorted by size; only small and medium berries are suitable for jam. Overripe, bruised, or unripe berries must be removed. Large berries can be used to make other jam, so it is better to put them in another container.
Remove sepals from the berries. It is better to carry out this operation with thin rubber (medical) gloves, since the skin on the fingers and under the nails darkens and is very difficult to clean.
Weigh the berries, remember the weight: the amount of other ingredients will be calculated from it.
Place the peeled berries in a colander and dip them three or four times into a wide and deep container (bucket) with water to wash away debris and soil from the berries. You can’t wash it off with tap water - it doesn’t wash off the debris, and the berries can get crushed under the pressure of the water.
Dry the berries in a colander, allowing the water to drain, for ten minutes.

Classic recipe for strawberry jam for the winter

Ingredients

Strawberries – 1 kg
Granulated sugar – 1.2 kg
Water – 1.2 l

Cooking method

Pour the measured amount of granulated sugar into a saucepan with a measured amount of water. Heat over heat, stir until completely dissolved, and heat to a boil.
Carefully transfer the dried berries into a wide and fairly deep bowl (based on this calculation: for 1 kg of berries you need a 3-liter pan). 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(maybe kept from your grandmother), a simple aluminum pan or a modern pan with a double or triple bottom will do.
Pour hot syrup over the berries, put them on the fire and start cooking. The total cooking time should not be more than 40 minutes. Cook over medium heat for the first ten minutes until thick foam appears. Keep the heat low for the remainder of the cooking time.
When foam appears, take the pan with both hands, shake, remove from heat, and remove the foam. We do this throughout the cooking, carefully making sure that the jam does not burn. To do this, you need to carefully stir it with a slotted spoon, trying not to crush the berries.
Cook the jam until foaming stops or the jam begins to boil more slowly at the same heat. This moment must not be missed, since the readiness and quality of the jam itself depends on it.
To determine the readiness of the jam, we use two methods: take the hot syrup from the pan with a spoon and begin to slowly pour it out; if it flows slowly, and not in a quick thin stream, the jam is ready; take a spoonful of syrup, cool it, pour a drop onto a saucer; If the syrup remains in the form of a drop, the jam is ready.

Important! The finished jam must meet certain requirements:

The berries should be transparent or semi-transparent, but not floating.
The prepared jam syrup should have a thick consistency.
The color of the syrup should match the color of dark strawberries without a brown tint (a brown tint indicates caramelization - that is, the jam has been overcooked).
There should be equal amounts of berries and syrup in the prepared jam.

Pour the finished jam into previously prepared dishes.

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:

if the jam gets spoiled, don’t mind throwing away the small jar,
An open jar of jam should not sit for more than a week, even in the refrigerator (the jam is saturated with other odors and may become moldy),
finally, a lot of delicious jam makes you fat, no matter how sad it is.

We prepare jars using the hot drying method: rinse hot water With detergent, put in the oven, heat the jars for 5-10 minutes, make sure they don’t burst.

Place hot jam in hot jars, the level of which should not reach 0.5 cm from the top of the neck.

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

Cool the finished jam in a 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 eat it if there is anything left by then.

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

Large berry jam recipe

Ingredients

Strawberries – 1 kg
Granulated sugar – 1.2 kg
Water – 0.9 l

Cooking method

Large and juicy berries first you need to wash it in a colander by dipping it into water three times, let the water drain, remove the sepals, the most large berries Carefully cut in half and weigh.
Place in a wide dish (can be in any bowl) in a thin layer. Fill with half required quantity granulated sugar, leave for three hours. During this time the berries will give up their juice, granulated sugar will almost completely dissolve.
We prepare the syrup in the pan in which we will prepare the jam. Pour the remaining granulated sugar into the water according to the recipe, heat it, stir, bring to a boil, carefully transfer the berries with syrup.

The cooking process and determination of readiness are absolutely the same as in classical way.

Cooking jam from large berries requires a certain skill, since the berries can easily be bruised or undercooked, so you need to very carefully monitor the process itself and mix the jam very carefully.

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

Five-minute recipe

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

Ingredients

Strawberries – 1 kg
Granulated sugar – 1.2 kg
Water – 1.5 l

How to cook

The preparation of berries and syrup is carried out according to the classic recipe.
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 heat, and gently shake the pan until all the berries are saturated with juice.
After an hour, we start cooking a second time. Bring to a boil over medium heat, simmer over low heat for no more than five minutes, do not remove the foam, turn off the heat, and gently shake the pan until all the berries are saturated with juice.
Leave the jam for a day. The third, fourth and fifth time, with an hour break, heat it over low heat, bring to a boil, boil for one minute, do not remove the foam. Make sure that the jam does not burn; check carefully with a spoon.
Leave it for another day. For the sixth and seventh time, with an hour break, heat it over low heat, bring to a boil, and simmer for one minute. We do not remove the foam. After the seventh time, we check the jam for readiness, as in the classic method. If it’s not ready, cook again with a break of one hour, making sure it doesn’t burn.
Pour into prepared jars, roll up the prepared lids while hot.

The jam prepared according to this recipe has a more pronounced aroma, a very delicate and beautifully colored syrup, completely whole berries. But it must be stored exclusively in the refrigerator.

The method of preparing 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 they arrived from the dacha, sorted the berries, threw them into a pan, cooked them a little, and on Monday and Tuesday they finished cooking the delicious food. While cooking such jam, even husbands who are indifferent to ordinary jam can eat half (and not always on the sly).

When it comes to jam and you ask people which one they like best, many say strawberry. And this is no coincidence; the life of this berry is very short. Therefore, during this time you need to manage not only to eat your fill of it, but also to prepare it for the winter.

That's why we prepare it for everyone possible ways— and cook, and prepare compotes, and grind with sugar, and freeze. And all this in order to prolong the pleasure, and eat it as often as possible - and not only in summer, but also in autumn, as well as in winter and spring.

And if in the last article I tried to make a selection using only whole berries, then in today’s selection we will also prepare from crushed ones, that is, jam, confiture. We will also prepare not only strawberries, but also Victoria and wild strawberries.

And today there will also be several original recipes where such additional components like lemon, orange, grapefruit, banana, kiwi, pineapple, rhubarb. And today we will also get acquainted with French delicacy and Swedish silt jam. All of them are very interesting and deserve any attention.

In any case, the more options you know for preparing this berry, the more and better you can prepare it for the winter. After all, it’s always better when there is an offer from which you can choose what suits your liking and taste the most.

Therefore, I will offer you, and you, please choose! I've been collecting recipes for a long time. And now, having collected all my notebooks and old notes, I am sharing them with you. I hope you like them.

Thick jam with whole berries, grapefruit or orange

In this version, it turns out to be simply incredibly tasty and aromatic, but how could it be otherwise, because we use lemon juice and grapefruit in its composition. And it also comes out with a very light, pleasant bitterness. This is especially good for those who do not like sweets too much.

Or you can use orange instead of grapefruit. In this case, we do everything exactly the same, only instead of one representative of citrus fruits, we use another.

We will need:

strawberries – 1 kg
sugar - 1 kg
grapefruit - 1 piece
lemon juice from half a lemon
dry ground ginger - 0.5 teaspoon

Preparation:

1. Sort the berries, remove damaged and wrinkled ones. Pour water into a container and put the berries in it, rinse and place in a colander. Then dip it in a pan of water several times to rinse thoroughly again.

It is better to choose medium-sized berries, ripe, but not wrinkled. Otherwise, it will boil over during cooking and you won’t get whole berries.

2. Transfer to a towel and let the water drain. Then carefully remove the stalk, lightly pulling the tail, and gently twisting the berry itself.

It is not recommended to remove the stalk first and then wash the strawberries, because when it is removed, the berry will begin to secrete juice.

3. Prepare a suitable container. It could be either thick-walled saucepan, or pelvis.

Do not use aluminum cookware for cooking, as the berries will oxidize in it. Also, do not use metal spoons for mixing, use only wooden ones.

4. Sprinkle the berries with sugar, shake lightly so that it penetrates between them. This way they will begin to release juice sooner and the sugar will dissolve faster.

Leave for 8 - 10 hours, preferably overnight.

5. In the morning, shake the container lightly and place on low heat. Wait until all the sugar has dissolved, shaking the contents periodically. It is not advisable to interfere with it. You can only lightly dip the berries into the syrup using a wooden spatula so that they warm up faster and are saturated with juice. It turns out that we are giving them a bath.

6. Bring to a boil, and as soon as active boiling begins, immediately turn off the gas. And you can “buy berries” for a little while longer.

7. Now let’s set the container with the berries aside, away from children and animals. Remember what happened to my cherry jam? I wrote about this... And we leave it to soak in the juice for the whole day, until the evening.

From time to time you can lightly shake the contents, as if bathing the berries in syrup.

8. In the evening, put the container with the contents on the fire, bring to a boil again, cook for 3 - 4 minutes, without letting it boil too much. And again leave overnight, soak in the juice.

9. Prepare lemon and grapefruit for morning cooking. Peel the grapefruit, then disassemble it into slices and remove the white partition from each of them. She is very bitter and harsh, and neither of those will play a good role. You also need to remove all the seeds and cut the fruit itself into small, neat pieces.

If you don't want to cook with grapefruit flavor, use orange. It also needs to be peeled, seeds and membranes removed, and then cut into pieces.

10. Place the bowl with the berries on the fire, add the chopped grapefruit. Shake the contents lightly. Using a wooden spatula, you can drown the grapefruit pieces so that they can release their juice more intensely.

11. Once the syrup is hot, squeeze lemon juice into it. You can “buy” the berries in syrup again, lowering them with a spatula, but without damaging their integrity.

Lemon juice prevents berries from becoming sugary during storage. Therefore, this technique is often used by housewives. Or replace it with a small amount citric acid.

12. As soon as the syrup starts to boil, add ground ginger. Let all this splendor simmer for 5 minutes, then turn off the gas.

13. Place the hot jam into sterilized jars, close with scalded lids and screw on. Leave to cool by turning them over and placing them on the lid. It will be good if you cover them with a blanket

Leave it like this until it cools completely. Then store it in a cool, dark place, away from heating appliances.

Once you have opened the jar, it should be stored in the refrigerator.

As you can see, it is prepared according to the “five-minute” principle, that is, the cooking time is 3 times for approximately 3 - 5 minutes. By the way, if the berries are very small, then it is enough to cook them only twice.

The same goes for strawberries.

And one more addition. Berries can also be cooked with gelatin. In the last article I told you how to cook this, but there we pureed the strawberries and we got more jelly. If you are interested in this recipe, then read it.

Here you can leave the berries whole. And add 20 grams of gelatin to these proportions of ingredients. You need to fill it with water in advance and allow it to swell and completely dissolve. Read more when you follow the link.

And we have the following recipe.

“Five-minute” with whole berries and mint

If you like mint taste and you like its smell, then you will definitely like this delicacy. In principle, mint can be added to absolutely any option. Moreover, either fresh or dried.

As a rule, it is added during cooking, and then taken out and thrown away. But I tried a jam where its small leaves are left in the syrup. I will only express my opinion on this matter. If I cook it with mint, then I remove the leaves, or rather not even the leaves, but a sprig. I don’t like it when, besides berries, there is something else in a beautiful syrup.

In addition, I also think that the overly minty taste is unnecessary. And if you leave it in the finished product, then it can turn out like that. Therefore, I always resolutely remove the twig and throw it away, it has already played its role.

We will need:

strawberries – 1 kg
sugar – 750 gr – 1 kg
lemon - 0.5 pcs
mint sprig

Preparation:

1. Sort the berries, wash them in several waters, you can use a colander for this. Then let the water drain. Remove the stem by gently pulling it.

2. Sprinkle the berries with sugar in a bowl. I suggested two meanings in the recipe. And how much to add depends on what kind of berries you have. If they are sweet, then just add the first value. If the summer is rainy and there is little sun, then in this case you will need more sugar.

Well, secondly, its quantity depends on your preferences. If you have a sweet tooth, then you can even add 1.2 kg, but if very sweet dishes are not for you, feel free to add 750 grams.

3. Squeeze the juice of half a lemon on top if it is large, or from a whole lemon if it is small.

4. Lightly shake the contents directly in the pan, cover with a napkin and leave for juice to form for 8 - 10 hours. If it is very cold outside hot weather, then after four hours, put the contents in the refrigerator so that it does not sour.

As a rule, the berries are left to infuse overnight. And in the morning you can start preparing.

5. In the morning, put the pan on the fire. Enough juice has formed in it, and if there is still sugar on top, then there is already enough of it below. And this can be seen by slightly tilting the container.

6. It is better to keep the heat on medium, since we still have undissolved sugar at the bottom. You can shake the pan periodically so that nothing sticks to the bottom. And so that the berries can turn over and be saturated with juice evenly.

7. Bring the contents to a boil, but do not forget to skim off the foam. When you shake off the contents, the foam will gather towards the center, making it easier to remove.

Remove it with a wooden spoon or spatula. Don't throw away the foam, it's very tasty. When we were children, we stood in line behind her when my mother cooked. tasty treat.

8. Cook for 5 minutes. Then turn off the gas and leave the berries until the evening, provided that they were cooked in the morning. That is, no less than 10 hours.

9. In the evening, put it on the stove again, but add a small sprig of mint to it. We also bring to a boil, removing the foam. And then we leave it again for 10 hours, until the morning. It’s okay if the berries are infused not for 10, but for 12 hours - it won’t be worse. And you can get a great night's sleep and also have breakfast in the morning.

10. In the morning, remove the mint sprig and put it back on the stove. Heat thoroughly after boiling for 5 minutes. Then pour into sterilized jars and screw on the lids. Then turn the jars over and place under a blanket until they cool completely.

That's it, our delicacy is ready! Store it in a cool, dark place and eat it at any time of the year.

I’ll tell you about one technique in which the syrup turns out as clear as a tear. Every housewife sometimes faces the fact that it can be quite difficult to remove all the foam. So here's to last stage, that is, in the morning, remove the berries from the syrup. Strain it and put it on fire.

Bring to a boil, then place the berries in it and bring to a boil again. Cook for 5 minutes, then put into jars.

Place the jars on the lid, cover with a towel and leave until completely cool.

Then store in a dark, cool place.

Strawberries pureed with sugar without boiling the berries

This is my favorite way to prepare berries for the winter. You can’t even call it jam, since it is not subjected to heat treatment at all.

I have already presented one of these recipes to your attention in a previous article. There we used the berries in their whole form, and...

Today's recipe differs from the previous one in that we will chop the berries and store the jam in the refrigerator.

Since according to this recipe, we do not heat the berries, but, in fact, leave them in fresh, then here you need to use large quantity Sahara. Depending on the acidity of the berries, you need to take from 1.3 to 1.5 kg of sugar per 1 kg of berries.

In the same way, you can use any berry - Victoria, garden or wild strawberry.

We will need:

strawberries – 1 kg
sugar - 1.3 - 1.5 kg

Preparation:

1. Prepare the berries. To do this, it must be washed, the stalk removed and dried until the water has completely evaporated. If the water remains, this may cause the jam to “play” and open the jar. And then it will have to be redone.

2. Then crush the fruits either with a masher or a mixer. I prefer the first method, since in this case it will be thicker, and there will also be small whole pieces in it.

Grind in small batches to avoid leaving too large pieces.

But the second option is better suited for storage.

3. Add all the sugar at once, mix and leave to infuse. We need to get a state where the sugar is completely dissolved and there are no grains left at all. This may take two to three days.

During this period, the ground berries should be mixed several times a day. You will also need to store it in the refrigerator during this period.

4. When the sugar crystals have completely dissolved, the finished product can be poured into sterilized and completely dry jars and sealed with the same lids.

5. Immediately store in the refrigerator. You can make a small “sugar pillow” on top. To do this, simply leave a little space on top and cover the top layer with a thick layer of sugar. No need to stir.

Keep an eye on him for several days. If you see that the contents of the jar have begun to rise, immediately open it and digest it.

This may happen because there is not enough sugar in the berries, or water has entered, or the seal of the package is broken.

And to be sure of the result, you can pour this jam into plastic containers or sealed bags and store it in the freezer.

There will already be a 100% probability of safety. It doesn't freeze too much and is always quick and easy to defrost.

Eat like this delicious dessert- pure pleasure. It's like a popsicle. And the children simply adore him.

Thick jelly jam with banana

We will need:

strawberries – 800 gr
banana - 2 pcs
sugar - 500 gr
lemon juice - 4 teaspoons
ground cinnamon - 0.5 teaspoon
gelatin - 1 teaspoon

Preparation:

1. Sort the berries, rinse and remove the stalk. Allow all the water to drain completely and cut into two to four parts, depending on the size of the berry used.

2. For our delicacy we will need two ripe banana medium size. Peel them and also cut them in small pieces.

3. Combine the ingredients in a basin and pour them over lemon juice. It will allow us to better preserve our berries, and they will not become sugary during storage.

4. Sprinkle the contents with sugar. Shake to start the juice formation process.

If you want the jam to be thicker, you can also beat it a little with a blender, or simply crush it with a wooden masher.

5. Place on the fire and bring to a boil, cook over low heat, stirring every 5 minutes. Cooking time will be 30 minutes.

6. Soak the gelatin in large quantities water according to the instructions on the package.

7. 15 minutes after the start of boiling, add cinnamon, stir again so that it is distributed evenly.

8. 5 minutes before readiness, add gelatin to the mixture, pouring it in a thin stream.

9. Then unfold ready-made jam into sterilized and dried jars, close with scalded lids.

10. It is best to store it in the refrigerator.

Having spent very little of your time, you will enjoy winter fresh taste berries and remember the warm summer.

Strawberry “Berry to Berry” with cognac

And this option is not prepared very often, although it simply turns out with an amazing aroma. Of course, its name is too sonorous - “with cognac”, all you need is 1 tbsp. spoon. But what does it sound like!

Let me tell you right away that children can enjoy this delicacy too! All the alcohol will evaporate, and only pleasant alcohol will remain. light smell. No one will ever guess where he came from! But the product will acquire new flavor notes.

We will need:

strawberries (or small strawberries) – 1 kg
sugar - 1 kg
cognac (or vodka) - 1 tbsp. spoon
nutmeg- 0.5 teaspoon
water - 0.5 cups

Preparation:

It turns out very tasty when made from garden strawberries. Wild strawberry too tender and immediately boils over, but garden varieties are tougher, and therefore the berries perfectly retain their appearance.

1. Wash the strawberries in several waters, then let the water drain and transfer to a basin.

2. Add half the sugar, sprinkle with cognac or vodka. Try to distribute it evenly over the entire surface. Shake the basin so that the sugar penetrates into all the cracks. Leave in a cool place to allow juice to form.

How much of it is formed depends on the degree of ripeness of the berries, and perhaps on the variety.

3. Let stand for at least 3 - 4 hours. Periodically, once an hour, gently shake the contents so that the juice is formed faster, while the berries remain intact and unharmed.

It’s even better to keep it longer so that a sufficient amount of juice is formed.

Add nutmeg. It will give a slight nutty smell to our delicacy and will further reveal the smell of cognac.

4. Carefully holding the berries with the lid, drain all the juice.

5. Pour it into a container in which we will continue to prepare our delicious delicacy.

6. Add water. As you can see, we have very little of it, if we add a lot, then we will have a lot of syrup, but not enough berries. In addition, the finished product will not be as thick as you would like!

7. Add the remaining sugar and place the container on medium heat. Cook while stirring with a wooden spatula or spoon. Do not use a regular metal spoon to prevent the juice from oxidizing.

8. Bring the syrup to a boil and carefully add the berries, being careful not to crush them.

9. Cook until done.

Readiness can be determined in the following ways:

Place a drop of syrup on the saucer. If it does not spread and remains unchanged, then this is the state we need.
place a drop of syrup on your nail and lower your finger down. The drop should not flow down, but should remain on the nail. A bit of a wild way, but that’s how we used to determine readiness.
Pour a spoonful of syrup onto a saucer, let it spread and draw a line in the middle with the end of the spoon. If after 20 - 30 seconds the line does not disappear, then everything is fine and you can turn off the gas.

10. In general, that's all. All that remains is to pour it into sterilized jars and close the lids. As usual, leave them to cool under a towel, first place them on the lid.

11. And then store it, also in a dark and cool place.

In a dark place, the color will remain beautiful and will not darken. Therefore this is an important condition.

This is jam! Unusual and original and just as tasty. Cook and eat with pleasure!

Strawberry treat with pineapple and orange juice

This is another original recipe that produces jam like a real delicacy. It contains not only pineapple, but also orange juice. But if you want to surprise your household at all, then prepare this batch with cognac or rum.

The recipe that I found in one of the magazines calls for in this case white rum with Malibu coconut liqueur. I haven’t prepared it with these ingredients, but I add orange juice and it turns out very tasty.

In addition, orange juice, like lemon juice, does not allow the product to become sugary and the product itself is perfectly stored.

We will need:

strawberries – 1 kg
sugar - 1.2 kg
pineapple - 1 piece
orange - 1 pc.

Preparation:

1. Sort the berries and remove damaged berries. Then place the batch in a colander and rinse thoroughly. It is better not under running water, but by lowering a colander into a container filled with water. This way they will be less susceptible to mechanical stress.

2. Carefully remove the stalk from it and place it in a basin, sprinkling it with sugar. You can leave it whole, or you can cut it into 2 - 4 parts, and in this case we will get confiture.

When mixed with pineapple pulp and orange juice, the whole mass will be more uniform in both color and taste.

3. Peel the pineapple and cut in half. Inside there is a white hard core, it must be carefully cut out. Then cut the fruit into small pieces, the same size as the chopped strawberries.

4. Add the pieces to the container in which you will cook.

5. Wash the orange and squeeze the juice out of it. You can use a juicer for this, or you can cut it into two halves and squeeze the juice out of it with your hands. Make sure that no seeds get in with the juice.

Add the juice to the already chopped and delicious-smelling ingredients.

6. Gently mix all contents using a wooden spatula. If you are preparing confiture, you don’t have to worry about mashing the berries. If you want to cook with whole berries, then in this case it is better to do it carefully, or even just shake the contents.

Another advantage of cooking confiture is that you don’t have to wait for the juice to release. And the whole cooking process will take very little time.

7. Place a bowl on the fire and bring the mixture to a boil. Skim off any foam that forms. At first, keep the temperature at medium so that all the sugar dissolves and does not burn. You also need to stir more often.

8. Once it boils, turn up the heat and heat over high heat for 5 - 6 minutes.

9. If you prepare your delicacy using alcoholic drinks, then add them at the very end. Stir again until it all comes apart.

10. Turn off the gas and collect the foam. To make this easier, you need to lightly shake the pelvis and rotate it a little, shaking it. Foam will collect in the center. It should be removed with a wooden spoon or spatula.

11. By this time, we should already have sterilized jars and lids ready. Transfer our delicacy into jars and seal with lids. Makes approximately 3 jars of 500 ml each.

Turn the jars over and put them on the lids. Cover with a blanket and leave until completely cool. Then store in a cool, dark place.

Once the jar is opened, it will need to be stored in the refrigerator. When exposed to air, the jam can quickly sour.

Strawberry confiture with rhubarb and mint

Another original and delicious recipe, which will not leave anyone indifferent. It is better to prepare it in the form of confiture in order to harmoniously combine all the flavors.

We will need small berries; you can also prepare it from garden strawberries. And the second component we have today is rhubarb. , as well as , we have already prepared in many versions. But today we’ll add a new method to them.

We will need:

garden strawberries – 800 gr
rhubarb – 300 gr
sugar - 1 kg
mint - 30 leaves

Preparation:

1. Sort the berries, rinse with water and remove the stem. Let the water drain and mash with a wooden masher. It’s okay if some of the berries are not too crushed. It's always nice to feel such a piece when you eat jam.

2. Peel the fibrous skin of the rhubarb and cut it into small pieces. Then add to the strawberries.

3. Pour sugar into everything, shake so that it penetrates better into all the cracks. And leave until the juice forms for 3 hours. During this time, you can shake the container in which the mixture is located a couple more times.

4. Before starting cooking, chop the washed and dried mint.

5. Put the fruit mixture on the fire, stirring constantly, bring to a boil and let it warm up over medium heat for 2 - 3 minutes.

6. Then add mint and heat for another 2 - 3 minutes.

7. Check if the jelly is thick enough. To do this, place a small amount of the contents on a plate and let cool. If the mass is jelly-like and hardens a little, then the confiture is ready.

If not, then warm it up for another 5 minutes.

8. Then put the jam into sterilized jars and close with lids that have been scalded with boiling water.

9. Close the lids tightly and turn them over, placing them on the lid.

While the mass is cooling, the jar must be turned back and forth several times. So that the mixture is evenly distributed throughout the entire container. Then it will harden, and everything will remain as it turns out.

10. It is better to store confiture in a cool, dark place. After opening the jar, it should be stored in the refrigerator.

Strawberry confiture with kiwi

Very delicious jam, which all kids love.

We will need:

strawberries – 0.5 kg
kiwi – 0.5 kg
sugar - 1 kg
vanilla sugar— 1 sachet
lemon - 1 pc.

Preparation:

The proportions of berries and kiwi can be changed. The main thing to consider is that for their total amount of 1 kg, you should add 1 kg of sugar. You can also use jellyfix instead of sugar. — natural product With high content pectin, which is obtained from apples and citrus fruits. It is used to make jam and various jams. In this case, you will need to take 0.5 kg.

1. Finely chop the prepared, washed and peeled berries and fruits.

2. Add sugar and shake well to start the juice formation process. Immediately add vanilla sugar to further enrich our preparation with aroma.

3. Let it brew for 3 hours. Periodically, the mixture should be shaken or stirred with a wooden spatula. It is advisable to ensure that the sugar melts and dissolves as much as possible during this time.

4. Grind with an immersion blender or crush with a masher.

5. Place over high heat and bring to a boil as quickly as possible.

6. Then reduce the heat and cook at a low boil for 7 - 8 minutes, periodically removing the foam.

7. Pour the finished product into sterilized jars and close with lids. Roll up using a seaming machine or seal tightly with screws. Turn them over, place them on the lid, cover with a towel and leave until completely cool.

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

French jam with lemon and orange

I suggest watching this jam recipe for several reasons. Firstly, it's very interesting recipe, and secondly, there is a lot here useful tips about how to cook it from strawberries in general.

Therefore, be sure to watch it, you will learn a lot of new things.

This is such a wonderful and interesting recipe.

Dry strawberry jam

There is one too interesting option. It looks like candied fruit. They can be used as a filling for pies, made into compote, or used as a decoration for pies or cakes. And just enjoy them, washing them down with hot aromatic tea.

That is, if the year is rich in berries, then you can harvest them different ways. And this one is no exception either.

For this method it is also better to use small berries - either strawberries or wild strawberries. We will use garden strawberries for this.

We will need:

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

Preparation:

1. Rinse the berries and remove the stem. Place to drain.

2. Meanwhile, cook the syrup by mixing sugar and water. First, mix the ingredients, then put on medium heat and, while stirring, bring the syrup to a boil and the sugar is completely dissolved.

3. Allow the syrup to cool, then place the strawberries in it.

4. Leave the contents to steep for 24 hours so that the berries are thoroughly saturated with syrup. Shake occasionally. After 10 hours, it is better to put the container in the refrigerator and keep the mixture there.

5. After this time, put the bowl with the berries on the fire, bring to a boil and cook until they become translucent.

6. Remove the fruits from the syrup, place them on a plate and dry them in the oven at a low temperature of 35 - 45 degrees. Or cover a baking sheet parchment paper, spread the berries and dry directly on it.

I also like to dry the fruit in an electric dryer.

7. When the surface of the berries is well dried, but they do not lose their elasticity, transfer them to sterilized jars, occasionally sprinkling them with fine sugar.

Close the lids tightly and store.

Candied strawberries

This method is faster than the first. And if you don’t have free time, then you can use it.

We will need:

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

Preparation:

1. Dissolve sugar in water and bring it to a boil.

2. Dip the washed and prepared berries into boiling syrup and cook over high heat for 8 - 10 minutes, depending on the size of the fruit.

3. Place the berries in a colander and let the syrup drain.

4. Then place them on a baking sheet lined with parchment paper, or place them in an electric dryer. Also pre-line the surface with paper.

5. Dry until the surface is dry, but the fruit remains soft and elastic.

6. Then put into jars and seal tightly. Store in a dark, dry place.

Swedish strawberry silt

This jam is not as sweet as regular jam. And the consistency is more like jelly. You can prepare it from any berries, and our today’s heroine of the story is no exception.

We will need:

strawberries – 1 kg
sugar - 600 -800 gr

The amount of sugar depends on how sweet or sour the fruits you use to prepare this Swedish treat.

Preparation:

Cooking differs from all the methods proposed above. And its main difference is that before cooking the berries we will not sprinkle sugar.

This tasty delicacy should be prepared in a thick-bottomed container to ensure good heating.

1. Sort and wash the berries, then remove the stalk. Place them in a saucepan and place over medium heat. If the berries give little juice, they should be lightly pressed. There should be enough juice to start heating.

2. Bring to a boil and heat for 15 - 20 minutes, shaking the contents periodically so that nothing sticks to the bottom. In principle, you can stir it. But use a wooden spoon or spatula for this. Well, or plastic.

3. Remove from heat and add sugar.

4. Stir until it is completely dissolved. This means that there should be no sugar crystals left in the syrup. Don't boil anymore.

5. While still hot, place into sterilized jars and close with sterilized lids.

6. After cooling, store in a dark place so that the jam does not lose its color.

Silt can be prepared not only from strawberries. Using the same scheme, it can be prepared from any berries.

This is how jam is made in his homeland of Sweden. And now we can cook too.

Strawberry jam with lemon juice

We will need:

strawberries – 1 kg
sugar - 1 kg
lemon juice - 1 tbsp. spoon

Preparation:

1. Sort out not very large berries and rinse thoroughly in cool water. Remove the stems and let dry slightly.

2. Place in a saucepan and sprinkle with sugar. Shake the sugar so that it penetrates inside and the juice is released faster.

3. Cover the pan with a lid and put it in the refrigerator for 24 hours. Periodically remove the pan from the refrigerator and shake so that the juice increases and the sugar completely dissolves as quickly as possible.

4. To make jam we will need a pan with a thick bottom. Pour berries into it and pour lemon juice over it.

5. Place on medium heat and wait until the contents boil. Then reduce the heat to the lowest setting and simmer for 5 minutes.

6. Remove the berries from the syrup, and cook the syrup for 30 minutes.

7. Then put them back and bring to a boil again. As soon as the contents boil, note the time and heat for 2 - 3 minutes.

8. Then cool and put into sterilized jars. Close with sterilized lids and store in a dark place.

Thick strawberry jam for the winter with gelatin

You can make delicious strawberry or wild strawberry jam from small berries. And in order to make it thick, we will use gelatin for this.

In addition, gelatin will help speed up the cooking process, and the delicious treat will be prepared very, very quickly.

That's all! As you can see, everything is quite fast and easy. Even someone who has never cooked before can handle it.

So be sure to prepare this jam. Imagine how delicious it will be to spread it on bread in winter and enjoy it with hot aromatic tea.

For me, such jam is always the taste of childhood. You run around with the guys on the street, you get cold, you come home, and your mother spreads a large slice of bread with it and pours it into a cup of tea. This feeling is simply unforgettable and always warms the heart.

Strawberry puree without sugar

We will need:

strawberries – 1 kg

Preparation:

1. Place the washed, peeled berries in a saucepan with a thick bottom and heat them to a boil, or rather to 90 degrees. At the same time, they should be stirred continuously so that they do not burn.

2. Puree the mass using a blender - this is a quick way, when you don’t have time, you can use it. In general, it would be more correct if we rubbed the entire mass through a sieve using a wooden spoon.

So choose the method yourself.

3. Put the resulting puree back on the fire and bring it to a boil again with continuous or fairly frequent stirring. If you are using a pan with thick walls, you can stir less often, but if you are using a regular pan, you should stir more often.

4. Once it boils, heat for 5 - 7 minutes. After 5 minutes, start pouring it into a sterilized jar directly from the pan in which our puree is prepared.

Then mix and put the puree into the next jar, and so on until it is finished. Immediately cover jars with sterilized lids.

5. Turn the jars upside down and cover with a towel. Leave until completely cool.

Then store in a cool, dark place.

These are the delicious ones we have today original recipes. I hope that everyone can choose a recipe to their taste. And in conclusion I would like to give some advice.

To make the jam thick, try to pick the berries when there has been no rain for two to three days. If it rains, the berry is saturated with water, it is somewhat watery, and when cooked there will be a lot of water in the syrup.
also after washing, let the berries dry thoroughly
and do not keep it in water for a long time, otherwise it will absorb moisture. It’s best to wash in small batches in a colander, simply dipping it into a container of water.

More useful tips in the previous article. There are already enough links to it in today’s article. And you can easily find it.

Make delicious jam. And if at the same time you put a piece of your soul and love into the process itself, then it will not only be very tasty, but also healing.

Bon appetit everyone!

Hello housewives and avid cooks!

How are you? How are you? Today the sun is shining and therefore I would like to dedicate this note to one sweet dessert that you will enjoy eating in winter. Let's talk about strawberry jam, or many people also 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 already gone into the ground on your plot? It's long overdue.

In any case, this beauty is so beautiful, and so tasty and aromatic. Just creepy, I love it. Moreover, it is wonderful either fresh or frozen. Is not it? And of course, desserts and delicacies made from it also look amazing and attractive.

Do you think there are any rules and secrets for cooking this wonderful mixture? Undoubtedly. Many people like to cook only using large berries so that they come out whole in a jar, while others prefer to grind them and then eat jam.

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

Delicious and thick jam from whole strawberries - grandma’s recipe for the winter

There is nothing better when on winter evenings you sit and drink tea with the gifts of summer. How we look forward to this berry in the summer, because it is so fragrant and very beautiful. And memories of childhood always immediately come flooding back, when we went to the field to fill large buckets and baskets with it.

And then they sat for hours fingering her at the round table and gobbling her up on both cheeks. There are quite a few options for making strawberry (Victoria) jam for the winter. But one of the most favorite recipes today is still the traditional version.

It assumes that the berries will not be ground, but will be cooked 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 our 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 is obtained, which you always want to eat, especially when you have someone with you. I suggest you immediately do and use these step-by-step instructions.

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

We will need:

strawberries (Victoria or wild strawberry) - 3 tbsp.
granulated sugar - 3 tbsp.

Stages:

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

2. And now, when it is so ripe, berry by berry lies on the saucer, measure it with a glass, remember the main rule, for 1 glass of strawberries (and already sorted) there is 1 glass of sugar.

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

4. It is in this state, as shown in this photo, when a lot of juice has been released and the sugar has begun to dissolve, start cooking.

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

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 jars under a metal lid; you can use a regular nylon lid. Let the containers cool under a blanket, and then put them in the cellar or refrigerator. Eat for your health!

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

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

But, there is also a recipe when the liquid with strawberries and sugar should be boiled for about five minutes. Often many people do this, firstly, it’s healthier, and secondly, it’s also quick. And thirdly, its red color will enchant you.

Try to take the berries of the same size, although this is not important.

Secret technology. To prevent the jam from souring and, God forbid, mold from forming on the surface, add citric acid at the very end of cooking.

This will protect your dessert from such misfortunes. But, there is one more trick, why you should put 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 stems and all the greens. Rinse with water and let it drain. Next, add sugar and stir to release the liquid.

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

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

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

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

Pour the finished treat into sterile containers. 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 treat from frozen berries

You can also make jam if you wish. Use this video tip. 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 contains maximum benefits, because the strawberries are not boiled and remain fresh, which means all the vitamins remain as well.

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

Few people know, but you can still make this delicacy in own juice. If anyone is interested in how to do this, write notes below and I’ll tell you.

We will need:

water - 4 tbsp.
strawberries – 2 kg

Stages:

1. First of all, you must carefully sort out the berries, and it is very important that they are whole and unharmed. Rinse them in water and drain in a colander.

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

3. Drinking water Boil it and it turns out that you pour boiling water over the berries that are already in the jars.

4. Fill the pan warm water up to the hangers of the cans and boil for about 9-10 minutes. Then screw it under the metal lid and cool it upside down under a blanket. After that, store in the cold, or better yet, in the refrigerator.

Strawberry jam

Now many of you will lick your lips, all because the next option will be awesome. You will get a puree, and a thick one, if you cook it using the correct technology.

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

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

We will need:

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

Stages:

1. Before you begin the process of preparing such a fragrant “potion,” you first have to labor-intensive collection work. Then sort out each berry and tear off the stems and branches, if any remain.

Take only the ripest and fleshiest berries, then the jam will turn out even more beautiful and tastier.

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

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

2. Place the container on the stove and cook for 5-10 minutes after boiling, do not forget to stir. Before turning off, add lemon according to your preference; you may need less or more, depending on whether the berry tastes sour or sickly sweet.

Advice! And also, 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 until winter or spring. In any case, eat to your health!

Strawberry jelly without gelatin - a recipe for the winter

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

Nowadays, 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 still, don’t lag behind, go ahead or with time and create.

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

We will need:

berries ground in a meat grinder - 3 tbsp.
granulated sugar - 4 tbsp.
lemon - 1 pc.
pectin – 2 bags of 14 g each

Stages:

1. I will start this description not, as always, but with the idea that you prepare 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 they are too large, cut them in half, then pass them through a meat grinder or you can use a regular fine sieve.

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

3. Don’t forget to stir frequently to prevent anything from sticking to the bottom of the pan. As soon as bubbles appear, add sugar and stir. Cook until the sugar, or rather its grains, are completely dissolved.

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 really 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 made it last year and also added citrus fruits. It turned out great.

So I thought about it and decided to take it here and add an orange, maybe a lemon. See for yourself what came of it. I’ll say right away - incredibly tasty, and very beautiful.

We will need:

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

Stages:

1. Gently crush the well-sorted and washed berries with a spoon or fork; you can use a masher.

2. Completely remove the peel from the oranges 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 heat and as soon as the mixture begins to bubble and sizzle, simmer for about 5 minutes over low heat. Then turn off and move on to the next step.

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

4. Then pour the hot food into clean jars and screw the lids on. Let it cool to room temperature, and then put it in the cellar or put it in the refrigerator. Help yourself! Happy discoveries!

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

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

We will need:

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

Stages:

1. Sort through the berries, select the ripest and juiciest, remove the “butts”. Then rinse the strawberries thoroughly and use a colander to drain all the water.

2. Pour water into the pan and add granulated sugar. Turn on the stove and cook sweet syrup, bring the liquid to a boil, the grains should dissolve completely. Then reduce heat to medium and cook for 6 minutes. The result will be a fairly viscous liquid. Pour in lemon juice (1-2 tbsp).

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

4. After that, you need to place the strawberries in sterile jars, fill them with syrup and close them 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 must cool in the jars to room temperature. Don't forget to wrap yourself in a blanket or blanket so that the cooling process is smooth.

This way you will get the most delicious and healthy miracle for the whole family, and it will also be an excellent gift for treating your beloved relatives and friends.

Banana-strawberry jam

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

Serve this dish in any form, it can be consumed in pure form, or you can spread it on a loaf or eat it with donuts and crispy brushwood.

I often wrap and coat pancakes with this “potion”; my children really love them.

We will need:

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

Stages:

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

Then add granulated sugar to the strawberries and stir. Cover the container with gauze and let sit for a couple of hours to allow liquid to form. 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 treat to stand and cool, brew overnight.

2. Then put it on the stove again 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 into halves. Add to the jam, stir and let simmer for 5-10 minutes.

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

An interesting dessert from Victoria with agar-agar

Another non-liquid option with a rather unusual component. Take a look at the list of products and you will understand everything yourself.

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

We will need:

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

Stages:

1. This time I suggest using an assistant, namely a blender, twist the sorted berries in it.

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

Remember, if you don’t do this right away, the jelly will quickly harden and you won’t be able to put it into jars.

3. Don’t forget to leave it in a cup for testing so that you can 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, taste and color have your own preferences.

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

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

We will need:

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

Stages:

1. Remove all stalks and twigs, inspect the berries to ensure they are not moldy. Then chop finely with a knife. And using a cutlery, grind it into a paste, 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 into this liquid and mix. Dilute the gelatin leaves in cold water, as stated in the instructions, then add lime juice to it. Combine with strawberry nectar, stir and distribute into jars.

4. Next, you need to place the finished product in a cold place, for example, put it in the refrigerator and after an hour, consume and enjoy such a natural product without additives or preservatives homemade- jelly. Enjoy!

Cooking with pectin for the winter

Take a look at the picture, I already want to try it, I'm sure you'll be licking my fingers. Such a culinary masterpiece will not leave anyone indifferent, because it will also contain balsamic vinegar, which in turn will give a small note of sourness. Therefore, this delight with whole berries will be not only sweet, but also piquant.

Be sure to try it and your family will definitely be grateful to you. What could be better than such an assessment for your work? Smiles and praise from 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 version, the chef does not recommend removing the stems first. Therefore, after you have the strawberries in the bowl, fill them with water and hold them 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 inside the berry.

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

2. After 10 minutes, place the basin on the stove and turn the heat to medium, cook for only 5 minutes from the moment it boils. And only now has it come important point- adding pectin, which will make the mass jelly-like. At the same time, when you add it, mix it immediately; if you don’t do this right away, you will see a big ball.

Cook for literally another 5 minutes, and then turn off and immediately, without delay, put into sterile jars. Do this while hot, do not let the mixture cool.

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

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

Video on how to make strawberry jam so that the berries remain intact

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 actions that are shown in this story. All the secrets of cooking are revealed here, I recommend watching it.

I hope everything works out for you, just like the owner of this video. Don't forget to take with you good mood, and then everything will work out perfectly, rest assured. Enjoy watching!

Thus, we have learned how to prepare strawberry jam in different ways. Which method did you like best? Or 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. For now, fellow chefs. Until next time.

Homemade jam Strawberries are one of the most popular sweet preparations for the winter. And in fact, what could be tastier than aromatic and fragrant strawberry jam, carefully prepared in season by a thrifty housewife? Today I will tell you how to make strawberry jam so that the berries remain intact, the dessert itself is appetizing, and its taste is excellent.

First of all, it is important to comply specified proportions: for 1 kilogram of selected strawberries (take a medium-sized, mature, dense berry) you need 1 kilogram of white granulated sugar. This recipe strawberry jam involves cooking in three stages, due to which the berries are ready dish come out whole and do not turn into puree.

If you follow the recommendations, homemade strawberry jam will delight you not only with its magical taste, but will also provide aesthetic pleasure. Whole berries in aromatic berry syrup will be a worthy reward for your efforts!

Ingredients:

Cooking the dish step by step with photos:

The first step is to process the berries. To do this, we sort them out (substandard ones, that is, crumpled ones, can be used to make strawberry jam, and feel free to throw away the spoiled ones). Wash the strawberries thoroughly. To do this, we fill a large container with cold water, put the berries in it and let them swim for just a minute. Gently mix them with your hands, then remove and transfer to a colander. It is important not to remove the stems until the berries are clean. Otherwise, the strawberries will absorb a large amount of water, and there is no need for excess moisture in the jam. After this, let the berries dry completely - transfer the strawberries to a towel. We tear off the stalks and place the dried berries in the bowl in which you are going to prepare the jam.

Sprinkle the berries with granulated sugar in a 1:1 ratio. Do not stir the strawberries, but simply shake the contents of the dish (for this purpose, choose a large-volume basin or pan), otherwise the berries will be crushed.

As a result, the granulated sugar will evenly cover the strawberries. Cover the dishes with gauze and leave for several hours so that the berries release their juice. It is best to leave the strawberries with sugar overnight if you added them in the evening.

I didn't have much time, so the strawberries only had time to sit for 4 hours - the sugar had not completely dissolved. However, half of the strawberries were already floating in syrup.

Place the dishes on low heat and let the sugar and strawberry juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the berries with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary so that the strawberries retain their integrity. Bring the contents of the bowl to a boil and cook over low heat for about 5 minutes. Don’t forget to skim off the foam (this is the most delicious thing for children when making any jam). After 5 minutes of boiling, turn off the heat and let the strawberry jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours. During this time, the strawberries will give even more juice, and the berries will become denser, due to which they will keep their shape. Then heat the jam a second time and cook again for 5 minutes. Let it cool completely.

After the second cooking and cooling, my strawberry jam looked like this: in a large amount of rich syrup, the berries remained intact. In general, the amount of syrup depends not only on the variety and juiciness of the berries, but even on the weather in which the strawberries were picked. So, to make jam, it is recommended to harvest the crop in dry, sunny weather so that the strawberries are not oversaturated with moisture. If desired, add a pinch of citric acid (a teaspoon of lemon juice) and put the jam back on the fire. In this case, the acid acts not only as a preservative, but also helps preserve the beautiful and bright color ready dessert.

Bring everything to a boil and cook for the last 5 minutes, remembering to skim off the foam. The fragrant strawberry jam with whole berries is ready, all that remains is to close it for the winter.

Pour the still boiling strawberry jam into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife has her own favorite method, and I do it in microwave oven- wash jars in soda solution, rinse and pour about 100 ml into each cold water. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about five minutes. By the way, last year I saw my mother sterilizing jars in the microwave for the first time, but without water. Empty. I often saw notes from housewives about this, but I was always afraid that the jars would burst. They didn't burst. None. Everything happened in front of me. But personally, I didn’t dare to repeat it at home - I steam it, as before, with water.

Immediately close (or twist screw caps) banks. We turn them upside down, wrap them in something warm and let them cool completely. I got 2 full half-liter jars of strawberry jam and another incomplete jar strawberry syrup. By the way, what I especially appreciate in this strawberry jam is not the berries, but the syrup itself. It turns out to be very rich in taste, unusually aromatic and moderately thick. Great addition for ice cream, pancakes, pancakes and cheesecakes. If you want the syrup to be thicker, you need to boil it longer, but I don’t like it that way. In addition, prolonged cooking makes the jam not only thicker, but also much darker.

Store strawberry jam prepared according to this simple recipe, you need in a cool, dry place - a basement or cellar. Where you usually store your wonderful preparations for the winter. Have delicious and aromatic strawberry jam, friends!

Hello, dear friends!

Let's talk today about making strawberry jam. Want to try something new other than five-minute jam?

In fact, there are a great many recipes for strawberry jam. And many of them are unusual and tasty and worth trying!

Therefore, today we have prepared for you 15 recipes for strawberry jam 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. You haven't tried this yet, go ahead!

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

You will certainly surprise your family 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 jam with grapefruit? Its taste is sweet and tart, and its smell... The jam has an amazing citrus aroma that will not leave anyone indifferent.

If suddenly you don’t like grapefruits (or someone in your household), then feel free to take an orange instead. The taste will be softer, but the citrus aroma will be no worse!

Ingredients:

strawberries - 1 kg
granulated sugar - 1 kg
grapefruit or big orange- 1 PC
juice from half a lemon
ground dry ginger - 0.5 teaspoon

Preparation:

We sort through the berries to eliminate any spoiled ones. We thoroughly rinse the strawberries in water, for this you can use a saucepan, and after chatting the strawberries in warm water, we put them in a colander.

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

Place the strawberries on a paper towel to dry.

Take a pan with thick walls or a basin. Avoid aluminum containers, as they will cause the berries to oxidize. The same applies to a spatula or spoon for stirring; it is better if they are wooden or plastic, but not metal.

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

Let the berries release their juice overnight. If you want it faster, then at least for 8 hours.

Shake the infused strawberries again and place on low heat. There is no need to stir to maintain the shape of the berries. You can only gently rock the pan itself.

We press down 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 slowly and leave to steep for another 10 hours.

Let it sit again overnight.

Why insist so many times? This is necessary so that the strawberries absorb the syrup and become well candied. 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, you need to peel it, 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.

Place the jam on low heat and pour the grapefruit pieces into it. Using a spatula, carefully help them distribute and submerge well in the syrup.

As soon as the jam becomes warm, squeeze the juice of half a lemon into it. This trick is needed to prevent the jam from becoming sugary during storage. If you don't have lemon, you can use citric acid.

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

We place our jam in pre-sterilized jars and seal them. We place them on the lids “upside down” and wrap them up.

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

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

Five-minute strawberry jam with whole berries and mint

Mint gives this jam interesting taste and aroma. The smell is refreshing, and in combination with strawberry it is very pleasant.

The jam itself has a mild mint flavor.

Ingredients:

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

Preparation:

We prepare the strawberries: wash them thoroughly, remove the stems and spoiled berries.

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

Well, if strawberries are a little sour or you just like them 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 release the juice overnight 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 steep overnight so that you can start cooking with renewed vigor in the morning.

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

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

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

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

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

Turn it off. Let it sit overnight.

In the morning we take up the jam again. We throw away the mint sprig. She did her job, imparted the aroma and taste to the syrup and there is no need to leave it there.

If you leave it, the mint flavor will become too noticeable and will overwhelm the strawberries, it will be too much.

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

Roll it up, turn it upside down and wrap it in a blanket.

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

The trick: to make the syrup crystal clear, you can strain it through a fine sieve.

Strawberry pureed jam for the winter without cooking the berries

A great way to prepare strawberries! It is so simple and hassle-free!

Of course it's not really jam. But it is undoubtedly delicious and, by the way, it contains more vitamins than ordinary jam.

This recipe is ideal for any berry, be it strawberry, Victoria or wild strawberry.

Ingredients:

strawberries - 1 kg
sugar - 1.3 - 1.5 kg

Preparation:

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

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

Therefore, it is better to dry the strawberries completely.

Grind the berries in a blender. If you don’t have it, you can use a regular masher, and then some tasty pieces will remain.

When the sugar has completely dissolved, the “jam” can be sealed. We take sterile dry jars and close our mass in them.

This “jam” should be stored in the refrigerator.

You will need to keep an eye on him for the first few days. If suddenly the jam starts to rise and “play,” you will have to open it and boil it.

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

More a good option: Pour into food containers and place in the freezer.

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

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

Thick delicious jam with banana and gelatin

A very quick and tasty jam for those who love both bananas and strawberries. Together they go well together.

Ingredients:

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

Preparation:

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

Stir bananas and strawberries in a saucepan and add lemon juice.

Add sugar to the berries, shake and leave to steep for 10-12 hours to release the juice.

For maximum thickness, you can mash the berries with a masher.

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

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

At the end of cooking, when there are about five minutes left until the end, gradually introduce gelatin.

Pour the finished treat into sterile jars, roll it up, wrap it in a blanket and let it cool.

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

This recipe is quite quick because it does not require repeated proofing, as in some other recipes. Therefore, I advise you to pay attention to it. Tastes amazing!

Strawberry jam “berry to berry” with cognac

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

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

Ingredients:

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

Preparation:

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

Wash the strawberries and place them in a saucepan.

Cover the strawberries with sugar, take only half for now - 500 g. Shake the berries so that the sugar is distributed. And put it in a cool place to let out the juice.

Let it sit for 3-4 hours. You can even take it longer, then there will be more juice.

Add a spoonful of nutmeg to the contents.

Add water to make more syrup.

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

Cook until it's ready. We determine readiness by dropping a drop of syrup onto a plate; if it does not spread, it has thickened enough, you can turn it off!

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

How nice it is to get a jar of this 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 piece

Preparation:

Wash the strawberries carefully so as not to bruise them. Unscrew the tails.

Place the berries in a cooking vessel. If it is very large, you can cut it into pieces. If it's small, leave it whole.

Peel the pineapple, remove the hard core, and cut the pulp into pieces the same size as strawberries. This will make the jam more harmonious and homogeneous.

Add pineapple to the pan with strawberries.

Squeeze the orange juice there.

Mix everything carefully using a wooden spatula.

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

After boiling, turn on high heat and cook for five minutes.

Turn off and skim off the last foam.

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

Store the opened jar in the refrigerator.

Strawberry jam with rhubarb and mint

This old recipe and very original. This jam is cooked as confiture for more harmonious combination ingredients. Its taste and aroma are very noble.

Ingredients:

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

Preparation:

Prepare the berries: wash them, sort them thoroughly, tear off the stems. Mash them with a wooden masher.

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

Pour the berries with sugar and leave to steep for 3 hours so that they release the juice.

Wash the mint, dry and chop.

Place 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.

Place the prepared confiture into jars.

Seal and turn upside down.

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

Store in the dark and cool, after opening - in the refrigerator.

Jam - strawberry jam with kiwi

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

And besides, this recipe is very quick, 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 pc.

Preparation:

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

Cut the washed strawberries and kiwis into equal pieces.

Sprinkle them with plain and vanilla sugar.

Leave for three hours to form a syrup. Stir with a wooden spatula to better dissolve the sugar.

Place on the highest heat and quickly bring to a boil.

After this, reduce the heat 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 style strawberry jam with lemon and orange

This recipe fits perfectly with the saying: it’s better to see once than to hear a hundred times. A very interesting video with secrets for making jam for housewives. Let's look:

Dry strawberry jam

What is dry jam? What happens?

It happens, I tell my guests and take out a jar with such goodies. They are also called candied fruits.

And they are multifunctional! 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 will need a small berry - garden strawberry.

We will need:

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

Preparation:

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

Place water in a saucepan and pour sugar into it. Bring to a boil until the sugar is completely dissolved and you get a sweet syrup.

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

Infuse the berries in the 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. Cooking berries. They should become translucent in the process.

Then take them out of the syrup and lay them out on any convenient surface to dry. You can use an electric dryer or oven to speed up the process.

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

Close the lids tightly and store.

So yummy! Children also really like these candied fruits, they are like candy.

Making candied strawberries

Is there some more good way preparing dry jam, it is faster. I use it when I don't have time.

Ingredients:

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

Preparation:

Place sugar in water, stir and boil.

Place the berries in syrup and cook for ten minutes.

We put it in a colander, we don’t need the syrup anymore, let it drain.

Lay out the strawberries and dry them.

These are the elastic berries you should get.

Place into jars and seal. Dry jam Stores well simply in the pantry, without refrigeration.

Swedish strawberry jam - silt

The Swedes also know a lot about strawberries and even have their own own recipe her preparations. Silt contains less sugar than our jam and the technology for preparing it is slightly different.

Ingredients:

strawberries - 1 kg
sugar - 600 -800 gr

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

Preparation:

We also need a saucepan with a thick bottom.

The Swedes do not sprinkle strawberries with sugar, but immediately put them in a bowl, press them down so that enough juice comes out of them and set them to cook.

Boil strawberries for 15-20 minutes, stirring.

Remove from heat and only now add sugar. Stir.

Sugar should completely dissolve in hot syrup with berries.

Store silt in the dark and cool.

Here's a fairly quick Swedish recipe.

Thick strawberry jam - a very tasty recipe

This recipe is one of my favorites! It’s very successful and the jam turns out thick and tasty and is perfect for spreading on a sandwich for breakfast.

Ingredients:

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

Preparation:

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

We put it in a cooking dish, add sugar, shake the contents well to distribute it evenly and release the juice well.

We put this goodness 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, which prevents sugaring.

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

The jam should thicken enough. It will become even thicker as it cools.

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

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

There are even more quick ways making jam using gelatin. Then the cooking time is reduced, which is always a plus. I suggest watching the video recipe:

Here is a simple recipe for a childhood favorite delicacy!

Strawberry jam - sugar-free puree

Even this happens, not everyone really has a sweet tooth. After all, strawberries are a sweet berry in itself.

Let's make some wonderful sugar-free strawberry puree.

Ingredients:

strawberries - 1 kg

Preparation:

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

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

Using an immersion blender, puree the contents of the pan.

And bring this mass to a boil over low heat, stirring constantly so as not to burn.

Cook the strawberry mixture for five minutes.

Place in jars and seal. All subsequent steps are the same as with any other jam: turn the jars upside down, wrap them until they cool down and place them in storage.

Store in cool and dark conditions.

Like these ones wonderful recipes, choose and cook aromatic and tasty jam to the delight of your family and friends!

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