How to make strawberry jam to... Strawberry jam without cooking

It is customary to prepare strawberry jam for the winter. Following the rules for selecting and processing berries, using necessary utensils, the jam will turn out especially tasty and will be stored for a long time. Dessert saves nutritional value and a set of vitamins, subject to the preparation technology.

In past centuries, jam was not boiled, but simmered in the oven for 2-3 days; it turned out thick and concentrated. It was prepared without sugar, since the product was available only to rich people.

Jam is made from strawberries with whole berries, from halves or crushed to a puree.

Instant strawberry jam with whole berries

Strawberry jam is one of the first to open the harvesting season. For cooking, select ripe, but not overripe berries so that they retain their shape when cooked. Strawberries should be washed by changing the water several times.

The amount of sugar for jam is taken in a 1:1 ratio - for one part of berries - one part of sugar. Depending on needs, the amount of granulated sugar can be reduced.

Cooking time – 1 hour.

Ingredients:

strawberries – 8 cups;
sugar – 8 cups;
water – 150-250 ml;
citric acid – 1-1.5 tsp.

Cooking method:

Pour water into the container, add half the sugar and let it boil. Stir so that the sugar does not burn and dissolves.
Place half of the prepared strawberries in boiling syrup, add citric acid. When cooking, you should stir the jam, preferably with a wooden spoon.
When the mixture boils, add the remaining sugar and strawberries and simmer for 20-30 minutes.
Skim off the foam that forms on top of the boiling jam.
Remove the dishes from the stove and pour the jam into sterilized and dry jars.
Instead of lids, you can cover the jars with thick paper and tie with twine.
A suitable place to store workpieces is a cool basement or veranda.

Jam made from the first harvest of berries turns out tastier, since the berries are stronger and do not spread in syrup. If your strawberries are juicy, then you do not need to cook syrup for such berries. When the berries are infused with sugar, they will release on their own. required quantity juice

Ingredients:

fresh strawberries – 2 kg;
sugar – 2 kg;

Step by step recipe:

Place clean and dry berries in a deep aluminum bowl.
Cover the strawberries with sugar and let sit overnight.
Bring the future jam to a boil. Stir to prevent the strawberries from burning and use a flame spreader.
Boil for half an hour over low heat.
Pour the prepared hot jam into sterilized jars.
Seal with lids, cover with a blanket - the jam will sterilize itself.

Strawberry jam with redcurrant juice

When do garden strawberries or medium-sized strawberries ripen? late varieties, red currants will also ripen. Currant juice is rich, which gives the jam a jelly-like consistency.

The jam turns out similar to jelly, with wonderful aroma red currant.

To preserve, you need to wash the fruits as best as possible. Poorly washed berries cause the lids to swell and the jam to turn sour.

Cooking time – 7 hours.

Ingredients:

red currants – 1 kg;
strawberries – 2 kg;
sugar – 600 gr.

Cooking method:

Sort out the red currants and strawberries, remove the stems and rinse thoroughly, let the water drain.
Squeeze the juice out of the currants, mix sugar with the juice and simmer the syrup over low heat.
Pour currant syrup over the strawberries and place the container on low heat. Boil in 2-3 batches for 15-20 minutes, at intervals of 2-3 hours, until the jam thickens.
Pour into prepared jars, roll up and store.

Strawberry jam with whole berries

Jam differs from jam in that the berries do not boil in it, remain intact, and you can’t just spread them on bread. It is best to take it with a spoon and eat it with tea.

How to make real strawberry jam with whole berries for the winter? The whole secret is in the long standing of the “semi-finished product” during the cooking process. Thanks to it, the berries will be preserved almost in their original form.

According to this recipe, the jam is prepared for quite a long time, with standing, but your work and patience will be very rewarding. delicious dessert for the winter. This is one of the best ways cooking strawberry jam. Try it!

3 kg strawberries
2 kg granulated sugar

To make strawberry jam, you will need a thick-bottomed container to prevent it from burning. Or the old fashioned way - enamel basin ik, if you have a lot of berries.

How to make whole berry strawberry jam

1. To begin, rinse the berries well and dry them with a towel, which you don’t mind getting dirty with berry juice.

3. Pour the strawberries into a bowl or pan and cover with half the sugar for 4-6 hours so that they give juice.

4. Place on the stove and let it boil. There is no need to stir the berries, because they should remain whole. You can only shake the jam slightly. Foam will appear on the surface; it must be removed.

5. After boiling, add 400 g of sugar. Reduce heat to low and simmer for 7-10 minutes.

6. Remove from heat, cover and leave to cool and infuse for 8-10 hours.

7. When the specified time has passed, bring the jam to a boil, add another 300 g of granulated sugar and boil for 10 minutes.

8. Cool the jam again, let it stand for the same time as the first time.

9. Heat until boiling, add the remaining sugar and cook for 5 minutes. Turn off.

10. Sterilize 5 half-liter jars, pour jam into them to the top and roll up. Turn the lid down, cover with a blanket and leave for a day.

You will get strawberry jam with whole berries in a viscous syrup, which with its aroma will remind you of the hot summer in winter.

Whole strawberry jam

Secrets of strawberry jam with whole berries

When cooking strawberry jam, you need to know some important points:

the most delicious jam will undoubtedly come out of homemade strawberries, it is very aromatic and without nitrates;
When buying strawberries at the market, cook them immediately, because it is not known when they are picked;
leaves with a stalk are removed after the strawberries are washed and dried, and not vice versa;
do not forget to sort out the strawberries, throwing out or cutting off the spoiled berries with a knife;
During cooking, it is necessary to remove foam from the jam;
Whole strawberry jam is not cooked immediately, but in 3-4 steps, each of which lasts 5-10 minutes.

We hope that everything works out for you and that your sweet dish will please you excellent taste And appearance. This jam should be stored in a cool, dark place. Bon appetit!

If there are a lot of strawberries, we cook them in different ways. Here are recipes for you on how to make thick strawberry jam (and even in a slow cooker).

Thick strawberry jam with whole berries

Cooking Instructions

Oh, and it’s been a strawberry summer in my region! The strawberries in the beds are still growing to this day, and it’s already the beginning of July. I freeze and cook compotes, but the most delicious thing that can come from strawberry preparations — thick jam from strawberries with whole berries. This jam is prepared in a very simple way - from berries with sugar. Thick strawberry jam is good in pies, in cakes, and, of course, with tea on a slice of milk loaf.

I cook thick jam in small portions, designed for one half-liter jar. The result is a gorgeous dessert sweetness.

To prepare thick strawberry jam with whole berries, ingredients are taken according to the list.

I quickly wash fresh strawberries and dry them on a towel. It is better to use berries for jam right away.

I remove the tails and stalks by pinching them off. I put the berries in a large enamel bowl with a wide bottom.

I'm falling asleep granulated sugar and set aside until the sugar dissolves and the strawberry juice comes out.

The syrup along with the strawberries can be infused all night.

In the morning, I carefully stir the berry-syrup mixture, and sugar juice I drain, leaving only whole strawberries. I will use it for jam or marmalade.

I put the bowl of future jam on the stove and bring it to a boil. As soon as foam begins to form, remove it and remove the container from the heat. Let the jam cool well. I bring the cooled jam to a boil a second time and lightly simmer over low heat.

Thick strawberry jam with whole berries is ready, try it out. The spoon is standing - the jam was a success!

I store the treat under a regular lid in the refrigerator if I pour it into warm, sterilized jars. I also sometimes roll thick strawberry jam with whole berries into dry clean jars under screw caps and then I store it in the cellar or pantry.

How to make strawberry jam so that the berries are whole

Recipe for strawberry jam with whole berries

In order to make such jam you need to know some subtleties, namely:

strawberries should not be overripe;
You don’t need to cook the jam for long;
The more sugar you add to the berries, the thicker the jam and the more elastic the berries will be.

Ingredients:

For 1 kg of strawberries
You need 1 kg or more sugar.

That is, if you want to cook strawberries in a sweet syrup that looks like jam from afar, take 1 kg of sugar, but if you want to get thick jam and not lose the integrity of the berries, take 1.5 kg of sugar.

We sort through and wash the strawberries. Cover it with sugar and leave for 4-6 hours so that it releases juice.

When the sugar sinks to the bottom and you see juice, you can proceed to the next step.

Place the pan with strawberries on medium heat, bring to a boil, reduce heat to low and cook for 3-4 minutes. Then remove from heat until completely cooled.

This step must be repeated 3 times. Therefore, be prepared that the jam will take 1-2 days to prepare.

During the cooking process, it is very important to stir the strawberries as often as possible and remove any foam that has formed from them.

When the jam has boiled in last time, it must be immediately packaged in sterilized jars and sealed with lids.

That's all, the delicious strawberry jam is ready! At the same time, the beautiful color and shape of the berries were preserved, and the jam was thick and aromatic.

It's hard to find a person who doesn't like strawberries, so many are now trying to enjoy them to the maximum delicious berry. However, we should not forget about the time when we will happily take from the shelves fragrant piece summer in glass jars. Let's talk about how to make strawberry jam, which will bring pleasure to the whole family during the cold season.

For strawberry jam you will need:

1 kilogram of strawberries

1 kilogram of sugar

How to make strawberry jam

1. Sort the strawberries, set aside all rotten berries, rinse thoroughly in several waters and remove the sepals. Very large berries can be cut in half. Place the strawberries in an enamel or large saucepan and cover with sugar. Leave it for at least 4-6 hours so that the berries have time to release their juice.

2. Place the pan with strawberries on the fire and bring to a boil. Boil the jam for 5 minutes over moderate heat, skimming off the foam.

3. Remove the pan from the heat, let the jam cool slightly and cover the pan clean towel. Then leave the jam to cool, this may take about 10 hours.

4. Put the cooled jam back on the fire, bring to a boil, remove the foam, boil for 5 minutes and remove from the heat. Leave the jam a second time until it cools completely.

3. Bring the jam to a boil for the third time, boil for 5 minutes, remove from heat and cool for about an hour. Pour the jam into sterilized jars and seal with sterilized lids.

Strawberry jam is a delicacy that both adults and children are delighted with (but children, of course, more so). It is this that symbolizes something unusually sweet and tasty in many cartoons and children's stories. But not all strawberry jam can cause appetite. Therefore, every housewife tries to make strawberry jam at home so that the berries remain intact and the syrup is transparent, without a burnt aftertaste. The recipes and tips collected on the site on how to properly cook strawberries at home will help you make jam from them ideal in both taste and appearance.

Culinary secrets

Don't worry that strawberry jam won't turn out tasty and appetizing if you have little experience. Experience is an acquired taste, and the advice of professional chefs will help you not stumble at the beginning of your journey.

Try to choose ripe, but not overripe berries for making jam. Unripe strawberries make jam colorless and tasteless, while overripe ones are only suitable for jam.
You should not cook strawberries in large batches, as large number berries require longer cooking. As a result, the berries lose their integrity and vitamins. Optimal quantity– 3 kg.
Try to choose strawberries that are the same size, as different sized berries require different cooking times. Small berries retain their shape best. Large ones are best eaten whole.
So that the strawberries do not boil over, but have time to soak in the syrup, it is better to cook them a little at a time in several stages, between which they simply lie in the syrup and are soaked in it.
Lay out ready-made treat Only use sterilized and dry jars; cover with boiled but dry lids. At the same time, it is better to close the jars after the jam has cooled, so that condensation does not appear on the lid, dripping into the jam and promoting the development of pathogenic microorganisms.
Do not skimp on sugar, as it is a natural preservative. If you want to get less sweet product, you can slightly reduce the proportion of sugar and add a little citric acid or lemon juice, in this case the taste will be balanced, and the shelf life homemade jam will not be reduced.

Remember that the more you cook the jam, the less remains in it. useful vitamins. If not only taste is important to you, choose “five-minute” or similar recipes.

Strawberry “five-minute”

What you need:

strawberries – 1 kg;
sugar – 1 kg;
lemon juice – 20 ml;
strawberries – 1 kg;
sugar – 0.8 kg;
lemon juice - 40 ml.

How to cook:

Sort the strawberries, remove the sepals. Place a small part of it in a colander and dip it several times in a bowl of clean water, pour it onto a clean napkin so that it absorbs the water. Wash the remaining berries in the same way.
Place in a bowl, add sugar and place in cool place for 6-9 hours.
Place the bowl on the stove and bring to a boil over medium heat. Cook, stirring with a wooden spoon, for 5 minutes (it is no coincidence that this version of jam is called “five-minute”). Be sure to skim off the foam, but don’t throw it away - it’s very tasty, some people like it better than the jam itself.
A minute before cooking, add lemon juice.
Place into sterilized jars. Let cool. Close hermetically metal lids and put it away for storage. It is better to store in winter in the refrigerator or in a cool room, at a temperature below room temperature.

From the amount of ingredients indicated in the recipe you will get about one and a half liters of jam, maybe even a little more, but it is better to focus on this volume.

Thick strawberry jam made from whole berries

What you need:

strawberries – 1 kg;
sugar – 1.25 kg;
citric acid - on the tip of a knife.

How to cook:

Sort, wash and dry the strawberries.
Fold in layers enamel pan, sprinkling each layer with sugar. Leave overnight in a cool place.
Put it on fire. First cook over low heat, stirring gently. When the sugar dissolves, increase the intensity of the flame and cook for a quarter of an hour. A minute before turning off the stove, add a little citric acid.
Sterilize the jars and boil the lids that fit them.
When the jars are dry, spread the jam over them. After some time, when it becomes warm, seal it.

Jam made according to this recipe can be stored at room temperature. From the amount of ingredients given in the recipe it will yield about 2 liters, perhaps slightly less.

Classic recipe for strawberry jam made from whole berries

What you need:

strawberries – 2 kg;
sugar – 1.5 kg;
lemon – 1 pc.

How to cook:

Cover the prepared strawberries with sugar and leave overnight, but not in a warm place.
Cook over low heat, stirring, until the sugar dissolves.
Squeeze the juice out of the lemon, remove the seeds, pour it into the jam, and stir.
Increase heat and bring to a boil. Cook for 10-15 minutes over medium heat, stirring. If a drop of syrup does not spread over the saucer, the jam is ready. It needs to be allowed to stand for 20-30 minutes, then put into sterilized jars.

For the jam you will need 6 half-liter jars - the output should be about 3 liters of this strawberry delicacy.

Economical strawberry jam recipe

What you need:

strawberries – 1 kg;
sugar – 1.5 kg;
water – 0.5 l.

How to cook:

Pour sugar into an enamel bowl, add water. Cook over low heat until the sugar is completely dissolved.
Pour the sorted, washed and dried berries into the syrup. Boil it for 10 minutes, skimming off any foam that forms on the surface.
Remove from heat and let sit for 15-20 minutes. Cook again for 10 minutes.
Let the jam stand again for 20-30 minutes, soaking in the syrup. Return to heat and cook for 15 minutes.
Drain the syrup into a separate container and place the berries in jars.
Boil the syrup for another 15 minutes, pour it over the berries.
Cool and close. Put it in the pantry.

The jam is prepared quickly enough and can be stored for a long time. In addition, it doesn’t take too many berries to prepare it, so you’ll like this recipe thrifty housewives. From a kilogram of berries you will get at least 2 liters of tasty and aromatic delicacy.

Strawberry jam-jelly in a slow cooker

What you need:

strawberries – 1 kg;
sugar – 1 kg;
water – 180 ml;
gelatin – 2 tbsp. l.

How to cook:

Prepare the berries by sorting and rinsing. Large strawberries can be cut in half or even into 4 parts.
Place the berries in a multicooker bowl, add sugar, and leave for 6-8 hours.
Pour half a glass of the syrup that has separated out. Add water. Start the unit by selecting the “Extinguishing” program. Set the timer for an hour.
Dissolve the gelatin in the syrup, pour it into the jam 5 minutes before the end of the program, stir.

It’s best to put it in jars while it’s hot. To prevent them from bursting, you can warm them slightly in the oven. The jars should be closed after they have cooled down. Once the jam has cooled, it will acquire a jelly-like consistency and can be used instead of jam. Can be stored at home at room temperature. Expect that you will get at least one and a half liters of treats.

You can make strawberry jam at home even tastier than store-bought. At the same time, it will not only cost less, but will be much more useful.

Jam is an edible product made from berries boiled in strong sugar syrup while maintaining their shape. I focus the attention of readers on the phrase “with preservation of shape” - means with whole berries. This desire arises in everyone who cooks berries for the winter.

Today we will look at recipes for preparing preparations from ripe berries. Unripe berries do not have the appropriate aroma and taste, and overripe berries are easily boiled, so we are not interested in them.

We will collect or buy at the market only beautiful and ripe berries.

How to make strawberry jam: Methods for cooking strawberries for the winter

Cooking berries consists of two main processes - boiling the syrup and boiling the berries; or berries in prepared syrup. When cooking jam, it is necessary to ensure uniform saturation of the berries with syrup.

The ratio of berries and sugar are a necessary condition to obtain good quality jam.

Cooking fruits and berries in syrup can be done once, using the entire amount of syrup at the same time. And it can be repeated when the berries are filled with part of the syrup, and the rest of the syrup is added during subsequent cooking.

When repeatedly boiling the berries in syrup, in the intervals between cooking, they stand for several hours. This way ensures better penetration of sugar into the fruit and preservation of their integrity.

Preparation of syrup

Syrup for jam is prepared as follows: sugar is poured into a copper basin, enamel or aluminum pan and filled with water.

Then the mixture is heated until the sugar is completely dissolved, filtered and poured back into the cooking vessel.

Prepared berries are placed in hot syrup. Then they put it on the fire and cook for a certain time.

There are several ways to determine the readiness of jam. The simplest is to determine the consistency of the syrup.

To determine the readiness of the jam, pour a thin layer of syrup onto a saucer and draw a groove with the end of a spoon, which should not immediately disappear in the finished jam.

There are three ways to preserve finished jam, which are used depending on the ratio of sugar, fruit and cooking time.

Hot pouring jam (first method)

With this method ready-made jam when hot, they are packaged in scalded hot jars and rolled up immediately.

Then turn the jars upside down to cool.

Pasteurization of jam (second method)

The finished mass is hot packaged in scalded hot jars, covered with lids, and placed in a bath of water.

Then pasteurize at 90 degrees C:

0.5 liter jars - 10 minutes
1.0 liter jars – 15 minutes

Method for storing jam without pasteurization (third method)

The jam is cooked with an increased amount of sugar by about 10% compared to the preparation of pasteurized jam. After this, when cooled, the finished jam is packaged in dry, clean jars. Place a circle of clean paper soaked in alcohol or vodka on the jam.

The top of the jar is covered with paper and tied tightly with twine. The taste, aroma, color and consistency of such jam are worse than pasteurized or hot-filled jam, since longer cooking is required for its storage. In addition, it can ferment and become sugary during storage.

After you have seen the classic approach to methods of making jam, and an understanding of the topic has appeared, let’s consider different recipes. Over time, the housewives made their own modern changes to them.

How to make strawberry jam so that the berries remain intact

Products based on:

for 1 kg of strawberries
need 1 kg sugar
0.5 glass of water

Preparing the recipe:

Sort out the strawberries.

Separate the stems along with the cups.

Prepare the syrup (see text above), remove from heat and place the berries in the syrup. Shake the bowl carefully so that the berries are immersed in the syrup and cook over low heat until tender.

If the strawberries are too juicy, before cooking, you need to put them on a dish, cover them with half the amount of sugar taken for cooking, and leave them in a cool place for 5 - 6 hours. After this, drain the resulting juice, add the rest of the sugar and cook the syrup without adding water.

Be careful, do it right and the strawberries will be intact.

Strawberry jam with whole berries

Products based on:

for 1 kg of berries
1 kg sugar

Preparing the recipe:

Here they are beautiful berries We will now process the strawberries and cook them for the winter. Our goal is that the berries should remain intact.

Ripe but dense berries are washed,

cleared of sepals,

Prepared berries - sprinkle with granulated sugar

sprinkle with sugar and incubate for 4 - 5 hours in porcelain, aluminum or enamel dishes.

The released juice with dissolved sugar is poured into the container in which the jam is supposed to be cooked,

and boil it for 10 minutes.

Boil strawberries and skim off foam

Then add the berries to the juice and continue cooking for another 15 minutes, skimming off the foam. Place in clean jars and close.

Jam yield 1.2 - 1.5 kg.

Five-minute strawberry jam

This method allows you to preserve strawberries for the winter while preserving high quality. The hot filling method is simple. Just at the very end of the process, turn the jars upside down and cover with a warm thing.

Products:

for 1 kg of berries
0.5 - 0.7 kg sugar

Preparation:

As usual: sort the berries, peel, wash, scatter on a towel and dry.

Pour sugar into an enamel pan, pour in water so as to moisten the sugar, stir and bring to a boil so that the sugar dissolves.

When the solution boils, add all the berries. And cook from the moment of boiling for 5 minutes. Be sure to remove the foam.

Immediately place the contents into dry, clean jars and seal immediately. We take any lids. Turn the jars over and cover with a warm cloth.

When the contents sit in the jars, it becomes like jam.

How to make thick strawberry jam for the winter with lemon juice?

Lemon gives the strawberry mass a pleasant aroma and helps preserve rich color and berries.

We will need:

2 kg strawberries
1.5 - 2 kg sugar
juice of 1 lemon

Preparing the recipe:

Peel the strawberries, wash them, place them in a bowl and cover with sugar. Place in a cool place and leave for 10 - 12 hours.

Squeeze the juice from the lemon, pour it into the berries, stir. Bring the syrup with berries to a boil and cook for 5 minutes, then remove from heat. Cool slightly, drain the syrup and cook it separately from the berries for another 40 minutes.

Then add the berries to the syrup and cook for another 5 minutes.

Place the boiled strawberries in hot dry jars, roll them up and turn them upside down.

Strawberry jam recipe

We will need (for 4 0.5 liter jars):

1.5 kg strawberries
For syrup: 800 g sugar and 500 ml water

Preparation:

Sort out fresh ripe strawberries, place them in a colander and rinse, lowering the colander several times into a saucepan or bucket with cold water. Then place the colander on the pan and leave for 20 minutes to drain the water.
Pour sugar into a container for cooking syrup, add water and, stirring, bring to a boil. After the sugar has completely dissolved, strain the syrup through 2 - 3 layers of gauze.
Place the prepared strawberries in a wide enamel bowl.
Heat the filtered syrup to 50 - 60 degrees C, pour over the strawberries and leave for about 3 - 4 hours.
Then drain the strawberries in a colander and place tightly in the prepared jars.
Bring the syrup in which the berries were aged to a boil and cook for 10 - 15 minutes. Then cool and pour into jars with strawberries.
Cover the jars with boiled metal lids, place in a container with water and pasteurize at a temperature of 85 - 90 degrees C. Pasteurize 0.5 liter jars for 10 - 12 minutes, and pasteurize 1 liter jars for 15 minutes.
Roll up the jars and turn them upside down.

Strawberries should never be in the refrigerator before cooking, otherwise they will lose not only their aroma, but also their sweetness.

The secret of thick strawberry jam with whole berries - video recipe

Brew delicious and aromatic strawberry yummy - in winter dining table, it will remind you of summer.

Strawberry-blueberry jam - find out the recipe for taste and color

You will need:

1.4 kg strawberries
200 g blueberries
1.4 2 kg sugar
2 g citric acid

Preparing the recipe:

Sprinkle the prepared berries with sugar and keep at room temperature until the juice appears. Drain the juice and cook the syrup.
Place berries in boiling syrup, bring to a boil and leave for 3 - 4 hours. Then bring to a boil over low heat and cook for 20 - 25 minutes, shaking the contents occasionally to coat the berries with syrup.
After this, leave the contents for a day, then cook again until tender.
Add citric acid, mix carefully and pour into clean jars. The berries in the jar should sink to the bottom.

Assorted jam made from strawberries, black and red currants

You will need:

500 g strawberries
250 g black currants
250 g red currants
1.2 kg sugar

Preparing the recipe:

Trim the stalks and sepals of black and red currants with scissors.
Mix the prepared berries, add the berries and wait for them to release juice. Separate the juice from the berries and boil the syrup.
Place all the berries in boiling syrup, bring to a boil and leave for 3 - 4 hours. Then bring to a boil over low heat and cook for 25 minutes, sometimes shaking the mixture in a circular motion so that the berries are covered with syrup.
Turn off the heat and leave the mixture for a day. Then cook again until done, pour into jars and roll up.

In our Urals, strawberries, and many call them Victoria, are still green, but you need to stock up on recipes now. Let's just say - recipes for future use.