How to make strawberry jam for the winter. French style strawberry jam with lemon and orange

Strawberry jam even sounds fragrant. And it looks and tastes great! Strawberry jam is an easy way to stock up on this delicious berry for future use, boiling it in sugar syrup.

In addition to the fact that it is a berry loved by many for its taste and aromatic qualities, it is valuable for its organic acids; rich in nitrogen, iron, potassium, cobalt, silicon, manganese, phosphorus, iodine; contains pectin and the most important vitamins: A, C, E, B, P. B fresh Of course, according to the vitamin and mineral indicators listed above, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.

The process of boiling berries and fruits, as everyone knows, deprives them of their vitamin qualities, but strawberry jam retains mineral salts, beta-carotene, organic acids and fiber. It is better to give preference to this method of boiling strawberries, which is five-minute jam, in which, for a short time heat treatment more is saved valuable qualities strawberries

It is generally accepted that strawberry jam can have a beneficial effect on the formation and content of red blood cells in human blood, thereby normalizing metabolism and blood pressure, which helps strengthen blood vessels; Maintains immunity and iodine balance in the human body. Diuretic properties strawberry jam help with colds and even promotes sound sleep.

The antioxidant properties of strawberry jam to some extent prevent the formation of tumors in the human body, being a prophylactic agent. This is such sweet medicine! It was not for nothing that the famous Carlson preferred to be treated exclusively with strawberry jam.

If you collect strawberries for jam on your own site, you should do this on a sunny day - without morning and evening dew, so that the berries are not watery. When choosing berries on the market, give preference to dry and whole berries, equally ripe and equal in size - for best quality future jam.

It is advisable not to delay preparing strawberry jam so as not to lose its integrity, and under no circumstances should you keep it in the refrigerator first. The most beautiful and complete jam is made from medium-sized, preferably identical, berries.

What do you need to make strawberry jam?

First of all, you need to choose a suitable container for the process of boiling strawberries. This can be a traditional copper granny basin or any metal pan with a thick bottom, of sufficient size, but made of corrosion-resistant metal to avoid unwanted chemical reactions.

The next step is to sterilize suitable glass jars and tin lids, which need to be washed thoroughly detergent for dishes. The prepared jars should either be fried in the oven on a baking sheet covered with a towel, or steamed in a suitable kettle with boiling water. In any option, the banks are upside down. Wash the hard lids with dishwashing detergent and boil them in a small container. Thoroughly rinse and scald all related items with boiling water: funnel, pouring spoon or ladle. The quality of the seaming key is quite important, because it is precisely because of its deterioration that sealing is not complete.

Ready jam from strawberries pour into dry and clean banks, without adding 1 centimeter to the edges of the dish, and immediately seal with a can opener under a hard lid. Closed jars with jam, it is better to cover until it cools evenly, in order to avoid a drop on the lid, which can later turn into a mold plaque even in sweet jam. Further storage is usual - in dry cool place. Although it is difficult to strictly name the shelf life of your jam, it is not advisable to store it for more than one year.

Preparing berries for strawberry jam

It is better to sort strawberries for jam on the table. Small berries - in jam, medium and large ones - for dessert or in a pie. Throw away poor quality berries. It is better to wash selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use them as tea for discomfort in the stomach and intestines.

If the strawberry is a greenhouse one, then it can be washed in a sieve with running water, but if it grew on the soil in the garden, then it is better in a saucepan with a large number water, so as not to injure the berries, but carefully remove them with a slotted spoon or by hand and lay them out in a thin layer on a towel to dry from the water.

1. Homemade strawberry jam recipe

The berries are washed in several waters, the sepals are torn off, sorted by size, and dried on a towel. If you need to add it to the jam even large berries, then they can be cut into slices.

Proportions of strawberries and sugar for jam: 1 kilogram of sugar - 1 kilogram of strawberries. If the berry is not sweet enough, then depending on your preference, you can add 200-300 grams.

The berries are already in the cooking container, pour them there granulated sugar in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with the strawberries on the fire and bring, without stirring, to a boil. From the moment of boiling, the berries should be cooked for no more than 5 minutes, constantly removing the resulting foam. The bowl of jam is set aside from the heat for 10 hours until it has cooled completely and firm berries have formed.

Bring the jam to a boil again and cook for five minutes, followed by settling for a 10-hour break. There should be three such “five minutes”. After the third - the jam is ready, pour it hot into dry sterilized glass jars, seal with sterilized tin lids and a can opener. Cover with a towel until completely cool and store in a cool, dry place. room conditions.

2. Quick recipe for strawberry jam

Place the prepared berries in layers with granulated sugar in a container suitable for cooking. Ingredient proportions: 1 kilogram of strawberries - 1.2 kilograms of granulated sugar. Place the filled container with strawberries and sugar in a cool place for 4 to 6 hours until juice forms naturally.

Berries prepared in this way should be cooked until tender in one step, constantly skimming off the foam that forms during the cooking process. Until the moment of boiling, the container with jam must be shaken and swirled periodically, and from the moment of boiling, switch to the lowest heat to avoid burning.

3. Traditional strawberry jam recipe

Ingredients:

• granulated sugar - 1 kilogram;
• table vinegar - 1 tablespoon;
• table salt - 1 pinch.

Prepare strawberry jam as follows:

1. IN suitable dishes Place all the strawberry jam ingredients at once and wait for natural juice. Place on the fire and bring to a vigorous boil, constantly skimming off any foam that appears. Cook in one batch until done.
2. Place the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and sterilize in boiling water for 10 minutes, after which remove the jars with a special jar holder and seal with a high-quality key.
3. Cover the jars with strawberry jam with a towel until cool without any cold drop inside. Store jam at room conditions, preferably in a dry and cool place.

4. Classic strawberry jam recipe

Preparation of berries and dishes for cooking and canning is traditional: wash the berries, pick the sepals, glass containers and hard lids for canning finished products sterilize.

Ingredients:

• fresh strawberries - 1 kilogram;
• granulated sugar - 1.5 kilograms;
• water for syrup - 1 glass.

Some housewives believe that this “five-minute” method of cooking strawberry jam helps to better preserve the vitamins in it, which is not entirely certain, but it’s worth a try.

By classic recipe Strawberry jam - cook like this:

1. Place in a suitable container required quantity sugar: per 1 kilogram - 1 glass drinking water- and cook the syrup over medium heat until the sugar is completely dissolved.
2. Place the berries in the finished boiling syrup, bring to a boil and cook for five minutes with gentle stirring. As soon as the jam is cooked, cover with a lid, remove from heat and cover the pan with a towel to cool more slowly.
3. The cooled jam remains to be placed in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. The top can be sealed with a nylon lid. Store at room conditions in a dry and cool place.

1. There are many ways to determine the readiness of strawberry jam. Experienced housewives This can be seen by eye, but those in doubt can drop the syrup onto a cool saucer and understand from the drop of syrup that does not spread that the jam is ready.
2. It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam, so that the berry is identical to the berry and the aroma is like from the garden.
3. To avoid sugaring the strawberry product, you should add a little vinegar or lemon juice - they will help the jam thicken evenly and correctly, better preserve the color of the berries and give a special unsweetening taste.
4. Adding will help you deal with foam better. a small piece butter at the end of cooking.
5. If the lid on the jar of jam after it has cooled does not fall down or become concave, then it is better to store such a jar in the refrigerator and consume its contents first.

What could be better than cold winter evening Brew a strong cup of tea and open a jar of fragrant strawberry jam, carefully stored since summer? Therefore, today we are talking about how to make strawberry jam so that the berries remain intact.

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

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

Thick strawberry jam with whole berries without cooking

I recommend using medium-sized berries to make thick strawberry jam. Do not forget that it will actually be prepared without cooking, but only poured with hot syrup. Then it will be completely saturated, and your preparations will easily last all winter.

Ingredients:

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

How to cook:

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

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

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

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

When I make jam, I never stir it with a spoon. I just gently shake the bowl to mix the berries. And it never falls apart for me - it always turns out strong and intact.

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

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

The jars should be stored in a cool, dry place so that the sun does not shine on them.

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

Ingredients:

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

How to cook:

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

2. Remove stems. They will definitely be superfluous 😀

3. In a deep saucepan or basin, sprinkle the berries with layers of granulated sugar. Let stand overnight or 24 hours to allow the juice to release.

4. Place on medium heat. Squeeze lemon juice and pour it into the strawberries. When the jam boils, skim off the foam. Cook for 15 minutes.

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

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

7. The jam is ready: you can put it in a sterile container and roll up the lids.

Turn the jars upside down and let cool until room temperature.

Delicious strawberry jam

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

Ingredients:

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

How to cook:

1. Clear strawberries of debris, rinse in cold water, and tear off all green stems.

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

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

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

The foam must be removed!

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

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

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

Don’t even doubt it, the preserves and jams according to my proven recipes will turn out very tasty and aromatic. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you again!

I decided to find new recipe strawberry jam and achieve not only perfect taste, but also an ideal consistency. So, I want the jam not to be cloyingly sweet, the berries and syrup to retain their natural taste and aroma, but did not smell like caramel, the color was ruby ​​and as transparent as possible, and the consistency was thicker, but not jammy.

For the perfect jam, the perfect berries

The berries should be fresh, dry, ripe and preferably the same size, but not large, so that you don’t have to cut them. In the process of buying berries, I noticed that most housewives take cheaper, rotten and crushed strawberries, with the words: “It’s a waste of money to cook anyway.” I will not dispute the logic of this approach, but in my jam there will only be best berries. While grandma was weighing the strawberries for me, carefully placing them in my basket, I found out her recipe for jam. It began with the words: “You boil 7 glasses of water,” after which all subsequent information lost all meaning for me. I remembered the phrase of one great chef: “The main mistake of all novice cooks is to add water everywhere” . Strawberries are almost 90 percent water, which will be more than enough to make strawberry syrup.

Strawberry

Berries and sugar

So, the main components of our jam are berries and sugar. But strawberries are fairly low in acidity, around 2%, so they need a little help to achieve the perfect flavor balance rather than a cloyingly sweet taste. In addition, due to the low pectin content of strawberries, the jam will be very liquid, unless, of course, it is boiled for hours until the syrup thickens, but then we sacrifice the natural taste and smell. By the way, this is another argument in favor of ripe, but not overripe berries. In overripe berries, the acid and pectin content decreases, and the jam turns out liquid. In unripe berries low content juice and therefore the taste of the jam will be less rich.

Strawberries and sugar

Alexander Seleznev

international-class pastry chef, host of the “Sweet Stories” program

Jam is a jelly-like mass containing pieces of various fruits or whole berries. The main element of jam is pectin, which provides the desired consistency. Pectin is found in many fruits, but it is best to make jam from plums. Red currants, gooseberries and apples.

Where is pectin obtained?

If the word “pectin” has given you an irresistible desire to look into Wikipedia, then let me give you a simple explanation. Pectin is a “cement” that holds vegetable fibers together. In confectionery it is used as a gelling agent, stabilizer, thickener, humectant and clarifier. If certain proportions are observed, in the presence of acid and sugar, pectin forms gels.

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Sour apples, currants, gooseberries, cranberries, lemons, limes, grapes, blackberries have a high acid and pectin content, and form a jelly when sugar alone is added.

Strawberry, peach, blueberry, raspberry, pear and overripe fruits have a very low content of both acid and pectin. Therefore, to form a jelly-like structure, the addition of both is required.

My strawberries definitely need a little help getting... desired consistency, i.e. I need additional acid and pectin. Of course, you can use powder or liquid pectin, sold in departments healthy eating, but I will leave this simple path for mass producers, and I myself will try to add fruits or berries with high content acids and pectin. Of the seasonal representatives, the first thing that caught my eye was red currant. It was decided to use it.

RECIPE FOR THE PERFECT STRAWBERRY JAM

1. First, we get rid of the stalk, wash the strawberries, and let them dry (remember that excess water we don’t need it), put it in a jam pan and add sugar. The classic ratio of sugar to berries is 3:4. Leave at room temperature for 8 hours so that the strawberries release juice.

2. In the meantime, let's prepare our currants. To extract maximum pectin, pour currant berries cold water so that the water lightly covers the berries, bring to a boil and simmer over low heat until the berries burst. Turn off, cool completely and rub through a sieve to remove seeds. We hide the resulting liquid in the refrigerator until its finest hour comes.

3. Strawberry after long hours interaction with sugar gave juice, and we are ready to make jam. Place the strawberries in a colander, put the drained syrup on the fire, add red currant extract and bring to a boil. During vigorous boiling, foam will begin to form on the surface. You can get rid of it in two ways: remove with a spoon or add a few drops of oil grape seeds to reduce foaming.

The main thing is to remember that for perfect jam You definitely need to get rid of the foam. Because, firstly, the strawberry syrup will be as transparent as possible, and secondly, you will extend the life of the jam on the shelf.

4. Let the syrup simmer for 5-10 minutes. Turn off the heat, after 5 minutes pour it over our strawberries. When the syrup and berries have cooled completely, put them in the refrigerator until the next day.

5. Before repeating the procedure the next day, separate the syrup from the berries again. Place the syrup on the fire and simmer over medium heat until the desired consistency is reached (10-20 minutes). While the syrup thickens, place a small plate in the freezer. To check the readiness of the syrup, drop it onto a cold plate and see if the desired thickness is achieved. Once you are satisfied with the result, add berries to it, let them simmer for 5 minutes and pour hot into pre-sterilized jars.

Strawberry jam is usually prepared at the end of the strawberry season, when the berry begins to disappear, gradually giving way to other seasonal berries and fruits. And, if you decide to make strawberry jam, then just use our proven recipes. Here you will find options for delicious and aromatic strawberry jam with whole berries, jam without cooking (strawberries in own juice), thick strawberry jam (you can even use it as a filling in baked goods), learn how to make strawberry jam with lemon, five-minute jam, how to make strawberry preparation for the winter. And also little secrets and tricks that you need to follow to make the perfect strawberry treat.

Try also strawberries.

How to make “Strawberry Jam”

Recipe for 10-minute jam. This recipe turns out beautiful (the jam preserves natural color), aromatic and very delicious jam with whole berries. It is better to use the same medium-sized berries.

Ingredients:

We take strawberries and sugar in a 1:1 ratio, water 50-70 ml per 1 kg of sugar, citric acid 2-3 pinches.

Making strawberry jam

Sort the berries and wash under running water. remove the stalks.

Pour sugar into boiling water; when the syrup is boiled, remove the sugar foam and add the berries. From this moment the countdown begins, cook the jam for 10 minutes over low heat. While boiling slowly, carefully stir the berries so as not to damage it, it is better to do this reverse side spoons. 1-2 minutes before the end of cooking, add a preservative - citric acid. Place the jam in clean, sterilized jars.

Strawberry jam with whole berries without cooking

The jam is also very aromatic, with beautiful whole berries and clear syrup. For this recipe, select whole, undamaged berries. This jam should be stored in a cool place. Jam jars should first be thoroughly washed with soda and dried. 0.5 liter or 1 liter jars are suitable.

How to make strawberry jam without cooking in your own juice

Sort the strawberries, wash them and let the berries dry slightly. It's better to start making jam in the evening. We pour the berries into jars, and pour 100 grams into each jar on top. Sahara. Leave it overnight. The berries will release juice and the contents will decrease in volume. To keep the jars full, spread the jam from one jar into other jars.

For example, there were 3 jars, we transfer from one to the other two. Place the jars in a saucepan with warm water and sterilize jars of strawberry jam in boiling water for 10-15 minutes.

Strawberry jam in its own juice is ready! Extraordinary yummy.

Strawberries in this jam turn out whole. Uncooked.

We will need: for 2kg. strawberries, 1.2 kg sugar, 500 ml water

How to cook strawberry jam for five minutes

First, the syrup is boiled: sugar is poured into water and simmered over low heat until the sugar is completely dissolved.

Pour the prepared syrup over the pre-prepared berries (wash, remove the stems); do not mix the syrup with the berries to avoid damaging the berries. Cover the container with berries with film or a towel and leave to stand for 2 hours.

At this time, you can prepare containers for jam: wash and sterilize the jars and lids.

After 2 hours, place the container with strawberries and syrup on medium heat and let it boil. From the moment the jam boils, cook for exactly 5 minutes and remove from heat.

Transfer the strawberry jam into pre-prepared jars and screw on the lids. Turn the jam jars over, cover with a towel, and keep them like that until they cool completely.

Strawberry jam with lemon and mint

To make strawberry jam we will need:

For 1 kg of strawberries, 1 lemon, 700g. sugar and mint leaves

How to cook:

Wash the berries under running water, let the water drain, let the berries dry slightly. Place the berries in a container, sprinkle with sugar and leave in this form overnight or for 7-8 hours. When the berries have released their juice, you can begin further cooking the jam. First, carefully mix the berries, add mint leaves, and cook until boiling. When the jam boils, cook the jam for 5 minutes.

Wash the lemon, grate the zest from one lemon, squeeze the juice from the pulp. Add the zest and lemon juice to the jam and cook for another 10 minutes. Place the finished strawberry jam into sterilized jars.

Strawberry jam for the winter

A very simple recipe for strawberry jam will help you utilize the berries if you have a large harvest.

We will need:

For 2 kg of strawberries (Victoria), 2 kg of granulated sugar, you can take a little less than 1.5 kg of sugar, provided that the berries are ripe and sweet.

How to make strawberry jam for the winter

To prepare the berries, it is best to soak the Victoria in a basin of water to remove all the dust and dirt. Then drain the water using a colander. But, if you don’t have time, then just rinse the berries well through a colander under running water and let the water drain. Remove the tails, in the process look and select rotten and spoiled berries.

Sprinkle the strawberries with sugar and leave for 1.5 - 2 hours so that the berries can release their juice. Then put on fire and bring to a boil. Remove the jam from the heat and leave for 4-5 hours. Then bring the jam to a boil again.

Transfer the hot jam into sterilized jars and roll up. Turn the jars over. Keep upside down until cool. Place jars of jam in a dark place for storage.

Frozen strawberry jam

This jam comes with the addition of apple and orange. Orange gives a subtle slight bitterness, apple also complements the taste and acts as an additional gelling agent. The jam turns out very tasty and lively due to the minimum cooking time.

We will need:

For 750g. strawberries, 1 orange, 2 apples, 2 bags vanilla sugar, as well as 0.5 kg gelling sugar 1:2

How to make jam from frozen strawberries

Thaw strawberries. Wash the orange, cut into pieces and grind in a food processor. Grind apples and strawberries as well, not necessarily to a puree. In the container where the jam will be cooked, mix all the ingredients according to the recipe, bring the jam to a boil with constant stirring, and from the moment of boiling, cook for 4 minutes, constantly stirring the jam. Pour hot jam into prepared jars. Can be closed nylon covers. Frozen strawberry jam is ready!

Thick strawberry jam

A simple recipe for thick jam that can be used as a filling in baked goods. The jam is made from strawberries with the addition of banana. The jam has a delicate creamy taste.

We will need:

For 1kg strawberries, 1kg sugar and 3 bananas

How to make thick strawberry and banana jam

Prepare the strawberries, sprinkle with sugar and leave for 5-7 hours so that the berries release juice. Then put the berries on the fire, bring to a boil and cook for 5 minutes. If necessary, remove the foam. Turn off the jam and leave to steep for another 6 hours. Then put the jam on the fire again, bring to a boil and add the banana, cut into slices, into the jam. Mix the jam and cook over heat until desired thickness. Minimum time Cooking should be at least 20 minutes. We transfer the finished jam into sterilized jars and roll up the lids!

Thick strawberry jam is ready!

Enjoy your tea!

Have you already made strawberry jam?

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: large quantities 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. Add a pinch if desired citric acid(a teaspoon of lemon juice) and put the jam on the fire again. Acid in in this case 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!