Victoria jam recipe 5 minutes. Strawberry jam - tasty and aromatic, cooking secrets

It's time for the winter twists to be in full swing. Berry preparations occupy the top podium. Of these, the five-minute victoria jam especially stands out. Quick jam with decorated whole berries captivates with its taste from the first spoon. You probably won’t find such an amount of preserved vitamins in another boiled version of berry twists.

Products are taken strictly according to the list, and for me it is limited to only two main ingredients: sugar and victoria. Victoria has almost moved away, but the sweetest and ripest berry can just be left for five minutes.

Victoria leans back in a colander and rinses with cold water. Lightly shake and let the water drain completely.

The berry tails are pinched off, and the Victoria is sent to the container.

Cover with sugar and then put in the refrigerator for a day.

When Victoria gives juice, the sugar completely dissolves, turning into syrup, we begin to cook the jam.

Victoria in syrup is poured into an enamel basin and brought to a boil. The chaff is removed and the berries are boiled for 5 minutes.

The resulting delicacy is set aside. Homemade Victoria five-minute jam is ready!

We try the aromatic cooled sweetness while drinking tea or while it’s hot, pour it into sterile jars and seal it for the winter.

A gentle vitamin five-minute from Victoria was a success! Prepare according to my recipe and enjoy the taste of proper summer jam.

Date of publication: 07/04/2017

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 1.2 kilograms.

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

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

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

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

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

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

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

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

Required ingredients:

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

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

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

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

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

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

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

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

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

Recipe for strawberry jam with large whole strawberries or Victoria berries

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

Required ingredients:

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

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

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

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

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

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

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

Victoria jam without boiling the berries

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

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

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

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

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

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

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

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

To prepare, we will need the following ingredients:

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

1. Sterilize jars and lids.

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

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

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

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

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

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

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

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

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

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

Bon appetit!

What are the differences between strawberries and Victoria strawberries?

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

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

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

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

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

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

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

The season for preparing jam for the winter will begin very soon. I really like it, both adults and children. Every year more and more recipes are invented, but the main ingredients remain berries and granulated sugar.

This berry is very beautiful, aromatic and tasty. It can be served raw or as a compote for dessert. Sweet wines, liqueurs, preserves and jams are made from it.

This recipe for making Victoria jam is suitable for those housewives who do not have a large freezer and nowhere to freeze strawberries. The recipe is delicious and very simple.

Ingredients:

Victoria (Strawberry) – 1 kg.
Sugar – 1 kg.
Water – 200 ml.
Citric acid – 2 g.

Cooking method:

1. Pour sugar into a saucepan (cauldron). Pour in water and put it on the stove.

2. Now the sugar needs to be melted.

3. And as soon as it boils, add 2 grams. citric acid. It should boil for no more than 15 minutes.

4. While the sugar is heating, wash the strawberries and remove the stems. A very large one can be cut in half.

5. When the syrup is ready, pour in the berries and let it brew for about 15 - 20 minutes. During this time the berry will give juice.

6. At this time, prepare the jars (sterilize them) and boil the lids.

7. After 20 minutes, pour the syrup into the same pan in which the sugar was heated.

8. Put it on the stove again and boil for 10 minutes, no more.

9. Remove the syrup and let the foam settle. And immediately pour the berries a second time.

10. The strawberries stood for 20 minutes and the last time we pour the syrup into the pan and boil again for 5 minutes. Remove the foam.

11. Place berries in jars.

12. Pour hot, boiling syrup into the jars and close the jars.

13. Turn them upside down and when they cool down, put them in a cool place (underground or refrigerator).

Bon appetit!

Victoria jam recipe 5 minutes (five minutes)

Five-minute jam is a type of delicacy with a cooking time of 5 minutes. Unlike jam, the shape of the berries is preserved and they do not become soft. This preserves more vitamins, requires less sugar and is healthy.

Ingredients:

Victoria (Strawberry) – 1 kg.
Sugar – 1 kg.

Cooking method:

1. First, tear off the tails from the berries and rinse under running water.

2. Pour the berries into a saucepan, add sugar and leave until they release juice.

3. Put on fire, cook, stir constantly, bring to a boil, and boil for 5 minutes.

4. Pour the finished treat into clean, dry jars. And close with lids for preservation.

We put it away for storage. Bon appetit.

Delicious jam with citric acid

Amazing jam, taste and aroma of fresh strawberries, everyone at home asks for it for pancakes, pancakes and just for tea.

Citric acid will add sourness and enhance the bright color of the jam.

Ingredients:

Victoria (strawberry) – 1 kg.
Sugar – 800 – 900 gr.
Citric acid – 1/2 tsp.

Cooking method:

1. Wash the berries, remove the tails. It is better to take a small ripe (but not overripe) berry.

2. Pour Victoria into a saucepan with a thick bottom.

3. Cover the berries with sugar, without adding water (it is advisable to use white sugar, then less foam will form). Leave for 5 hours so that the strawberries release their juice.

4. The berry released juice, the sugar dropped down.

5. There are several options in which you can add citric acid. This is at the beginning of cooking, then the jam will be sour and at the end we add a small amount for color.

6. Place the pan on the stove and carefully mix the berries with sugar, set the stove to maximum heat. Bring to a boil, simmer for no more than 5 minutes, and skim off the foam.

7. Then remove from the stove, let cool and brew for 5 - 8 hours.

8. Cover the pan with a kitchen towel to allow excess moisture to escape.

9. Once the jam has cooled, put the pan on the stove again and bring to a boil, boil for 5 minutes. Don't forget to remove the foam.

10. Remove from the stove and leave to settle and cool for 8-10 hours. We do this procedure three times so that the berry does not fall apart, but retains its shape.

11. After the third time, cool the finished treat and pour it into sterilized jars and screw on the lids.

Bon appetit.

Victoria in syrup for the winter

Ingredients:

Berry (strawberry, Victoria) – 2 kg.
Sugar – 1.5 – 2 kg. (to taste)
Lemon – 1.5 pcs.

Cooking method:

1. Wash the berries, dry them, tear off the petioles (you don’t have to throw them away, but dry them and add them to tea in winter, very tasty).

2. Layer the strawberries in a saucepan and sprinkle with sugar. (strawberry layer, sugar layer).

3. Leave overnight or a day until the strawberries give juice.

4. Now put it on the fire, while the strawberries are warming up over low heat, take the lemons, squeeze out the juice and add the future jam.

5. Turn the heat to medium, slowly mix the berries with sugar.

6. When the mixture has boiled, remove the foam; if necessary, boil for 15 minutes. Place the berries on a wide plate in a layer so that the berries do not crush each other.

7. Boil the syrup without berries for an hour, return the berries and boil for 15 minutes.

8. Pour it into sterilized jars and roll it up.

9. Turn the jars upside down and let cool completely. The berries remained intact and strong.

10. Berries can be used as a decoration for cakes, the syrup can be used to soak cakes, or simply drunk with tea. Bon appetit.

How to make Victoria jelly

Very tasty strawberry jam. It cooks quickly and eats even faster. You will be delighted with the jam. This recipe is perfect for layering cakes or just a nice addition to pancakes.

Ingredients:

Victoria (strawberry) – 1.5 kg.
Sugar – 1.2 kg.
Lemon juice – half a lemon

Cooking method:

1. Rinse the berries under cold running water.

2. Remove the tails.

3. Using a blender or meat grinder, grind the Victoria.

4. The result is strawberry puree, add sugar and mix.

5. Place the resulting mass on the stove. Cook over medium heat, stir occasionally.

6. Strawberry jam has boiled, remove the resulting foam. From the moment it boils, boil the jam for 30 - 50 minutes. Stirring constantly and removing the foam.

7. How to check if the jam is ready, take a saucer, pour a teaspoon of jam onto it and leave it until it cools completely. When it has cooled, it should not roll onto the saucer (if you are not satisfied with the thickness, you can stir it some more).

8. Now pour it into ready-made, clean jars and roll up the lids. Turn the jars upside down, wrap them in a kitchen towel and blanket and leave until completely cool.

9. The jam turns out tasty, thick, beautiful.

Bon appetit!!!

If you love strawberry jam with whole berries - sweet, aromatic, but don’t want to fuss around at the stove all day, then “five-minute” winter jam is just for you. “Popular about health” has prepared a selection of quick recipes for housewives who value their time. Cooking the jam will take you only 5 minutes, and of course, a little time will be spent preparing the berries.

Useful tips for housewives

In order for the recipe for five-minute jam from Victoria to turn out beautiful, you need to know some of the subtleties of its preparation. The color saturation of the finished product will be provided by citric acid or citrus juice. Just add juice from one lemon or a teaspoon of acid during cooking for each kilogram of berries.

To prevent the berries from bruising and retaining their shape, never stir the jam while cooking. This is very important. When removing the foam, also be extremely careful. The fruits are very tender, and when heat treated they become even softer. You cannot stir the syrup in which the strawberries are cooked.

For jam, always choose only ripe, good quality berries. If there are signs of rot or mold, we throw away such fruits. If you have large-fruited strawberries, you can cut them lengthwise into slices or in half. Otherwise, leave the berries whole; they will look beautiful in jam.

How much sugar to take per kilogram of fruit? The standard proportion is 1:1, but some add less sugar, while others add more, but not less than 700 grams per kilogram of fruit. It all depends on the taste preferences of the household. The amount of granulated sugar will not affect the quality of the jam. And now it’s time to introduce you to Victoria’s recipes.

Thin jam “five-minute”

Ingredients: strawberries – 2 kg; sugar – 1.5 kg; a glass of water; lemon juice

The first step is to sterilize the containers into which you will pour the finished jam. You can hold them over boiling water, boil them in a large basin, or bake them in the oven - choose a convenient method. Don't forget about the lids, they must also be sterilized.

Now let's start processing the strawberries. All the “tails” need to be torn off, and the berries should be washed under a strong stream of water in a colander. When the water has completely drained, scatter the berries on the countertop to dry them slightly. In the meantime, we'll prepare the syrup.

Take an enamel container of a suitable size and pour a glass of water. Bring to a boil. Start adding sugar to the boiling water in small portions until you have used up the entire amount. Stir the syrup until the sugar dissolves. Bring the mixture to a boil. Now carefully pour the strawberries into the boiling syrup.

Adjust the heat to medium. We are waiting for it to boil. As soon as the mixture begins to gurgle and foam forms, remove it with a spoon, trying not to crush the berries (do not stir the jam). Add lemon juice. You can take a slotted spoon and carefully immerse the fruits on the surface down. From the moment of boiling, time it for 5 minutes, after which we pour the jam into prepared containers and twist.

Thick five-minute strawberry jam

This recipe is similar to the previous one, only the cooking technology is different. It is suitable for those who like thicker jam. The ingredients are the same - strawberries, sugar, lemon juice or acid. We take sugar in a 1:1 ratio.

We prepare the berries - wash them, separate the stems, and dry them a little. Pour a glass of water into a wide bowl covered with enamel. Boil, add sugar, but not the whole volume at once, but in portions, otherwise it will not have time to dissolve and will burn. When all the sugar is in the pan, stir it and bring the syrup to a boil. We send strawberries into it. Wait for it to boil again and cook the fruit for 5 minutes. Turn off the stove and leave the jam to cool.

The first stage of cooking is over. When the Victoria jam has cooled completely (you can do it the next day), bring it to a boil again and boil for 5 minutes. After cooling, we do the same again. Only after the third five-minute cooking do we close the jam in sterilized jars. Due to the cooking and cooling cycles, the mixture will become thicker. This consistency is ideal for filling pies and puff pastries.

Recipe No. 3

Ingredients: Victoria strawberries – 1 kg; sugar – 1 kg; citric acid – 1 tsp; 5 mint leaves; water – 150 ml.

We prepare the berries and pour them into a bowl, after which we set the syrup to boil - boil water, add sugar, bring to a boil. Leave the syrup to simmer for 3 minutes. Then pour the syrup over the berries and leave them to steep for 2 hours. At this time, take care of the jars if they are not already prepared. After 2 hours, add mint and acid, bring the jam to a boil and cook for 5 minutes. We do not interfere, but only remove the foam. Pour the treat into jars and close.

As you can see, making jam is as easy as shelling pears, but we have a few jars of this healthy treat in stock for the winter. Strawberry jam is prepared in the same way with the addition of other berries. If you like a mix, then combine your favorite fruits together. The main thing is not to spoil the appearance of the fruit, so never stir berries boiling in syrup. In this case, the winter preparation will turn out not only tasty, but also beautiful.

Hi all.

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

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

The berries come out whole

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

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

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

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

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

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

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 1.2 kilograms.

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

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

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

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

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

Required ingredients:

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

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

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

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

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

Recipe for strawberry jam with large whole strawberries or Victoria berries

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

Required ingredients:

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

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

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

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

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

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

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

Victoria jam without boiling the berries

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

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

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

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

To prepare, we will need the following ingredients:

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