Victoria jam for the winter - a five-minute recipe. Victoria jam with large whole berries - recipes for the winter

Strawberries and fresh, and as part of preserves, jams or compotes it is a favorite delicacy of many.

This berry is rich in vitamins A, B, C, E, P, folic acid, organic acids, microelements, pectin, antioxidants. It has a beneficial effect on blood pressure, normalizes metabolism, strengthens the immune system.

Due to the fact that strawberries lose most of their beneficial properties during cooking, cold method Its preparation will allow you to get aromatic, tasty and most importantly healthy jam.

Victoria jam without cooking

Classic recipe for jam without cooking

For jam, it is advisable to use freshly harvested. If you use berries for canning that have previously been in the refrigerator for some time, the strawberries may lose their natural aroma and sweetness and, accordingly, the taste will be reflected in the quality of the jam.

Strawberries – 2 kg
Sugar essence – 2 kg

Strawberry fruits are peeled and the berries are thoroughly washed. cold water. On preparatory stage When making jam, select exclusively ripe and whole fruits. Overripe, damaged or rotten berries are not suitable for preservation.

Place the strawberries on paper towels and leave for a few minutes to drain excess moisture from the berries. Grind strawberries using a meat grinder or blender. The ground berries are placed in pre-sterilized jars so that there is space left from the top of the container. The remaining space of each container is covered with a thick layer of sugar essence. Roll up glass jars lids, leave at room temperature until cool, and then transfer the jam to cool place.

It is convenient to sterilize glass jars in microwave oven. To do this, put the containers in the microwave and warm them up for three minutes. Alternatively, you can place the jars upside down in the oven for ten minutes. Moreover, the temperature during sterilization should not exceed 100 degrees.

A simple recipe for Victoria jam without cooking

This cooking method sweet preservation from Victoria variety strawberries will appeal to many housewives. Only jam syrup can be boiled. At the same time, the red berries retain their shape, do not lose their beneficial properties, and the jam itself turns out aromatic and very tasty.

Victoria variety strawberries – 2 kg
Drinking water – 0.5 tbsp.
Sugar – 1 kg

From ripe strawberries remove the stalks and wash the fruits several times with running water. For convenience, use a colander or sieve. Then the strawberries are transferred to a separate deep container and left aside. At this time, pour half a glass of cold water into the pan and add sugar essence. Simmer the sweet mass over low heat until viscous, remembering to continuously stir the syrup.

The prepared berries are poured with hot syrup and the container is covered with a lid. Leave the strawberries at room temperature until the syrup has cooled. During this time, the berries will release juice, the amount of syrup will increase and it will become more liquid.

The sweet liquid, separately from the berries, is poured into a saucepan, brought to a boil again, and simmered on the fire for ten minutes. After the third process of boiling the syrup, the jam is immediately poured into sterilized jars and sealed with metal lids.

Store Victoria jam without cooking on a shelf in the pantry or cellar.

Victoria - delicious berry, which everyone knows as cultivated strawberries. At the beginning of summer, fragrant flowers ripen in almost every garden. fragrant berries. These small fruits contain many vitamins and minerals, which are well preserved for the winter and in Victoria jam. Few people know that Victoria contains even more vitamin C than lemon.

Pros and cons of Victoria jam

Victoria can be saved for the winter in various ways, for example, dry or dry, prepare compote or even juice, freeze in grated form or whole. You can also make delicious Victoria jam for the winter. There are many recipes for every taste.

Victoria jam is very healthy and tasty. But it should be used with caution by people suffering from food allergies, because Victoria strong allergen. Also, do not overuse this jam, as it contains sugar. large quantities, which leads to dental caries. People with diabetes or obesity should also enjoy jam with caution.

Selection and preparation of berries

Victoria is best harvested in dry, sunny weather. Berries for jam should be chosen medium in size and approximately the same size. It is advisable to use the collected berries immediately, otherwise they may soften and release juice. If it is not possible to start making jam, then the washed, sorted berries can be covered with sugar and placed in the refrigerator until the next day.

Tricks for making delicious, thick Victoria jam

The best utensils for making Victoria jam are enameled and stainless steel.
During cooking, the berries should be stirred as little as possible, then they will remain intact.
It is preferable to stir the jam with a wooden spatula.
If the jam foams, you can add it during cooking. small piece butter, weighing no more than ten grams.
You should put the jam in sterilized jars and use well-sterilized lids.
If you close jars of Victoria jam with plastic lids, then the sweet delicacy should be stored in the refrigerator.

Additional Ingredients

You can add lemon to Victoria jam, which will add a piquant sourness. It also goes well with mint, which gives a unique aftertaste. And you can add any other berries or fruits to your taste, for example, raspberries or apricots.

You can also add spices to Victoria jam (half a teaspoon per kilogram of berries), which will enhance the aroma and taste. Vanilla, cinnamon, cardamom or grated ginger will do.

Storing Victoria jam

Victoria jam can be stored for two years at temperatures from +5 to +20 degrees Celsius. It is better to choose a dark, cool place, away from heating devices; for example, a pantry is perfect.

If mold appears in the jam, you should definitely throw it away. If the jam is candied, it can be heated or slightly overcooked.

Jam can be stored in the refrigerator, but also for no more than two years. But you should avoid storing it in the freezer.

Victoria jam recipes

You can make Victoria jam in different ways: quick and classic, on the stove and in the slow cooker. Housewives are especially fond of five-minute jam, which is prepared very quickly.

Five-minute jam from Victoria

Victoria jam “five-minute” is the most popular among housewives and the most easy way making jam. Another advantage of this method is that in the “five-minute” time, compared to other types of jam, the jam is preserved as much as possible. beneficial properties Victoria. This method Well suited for those who decided to make this aromatic delicacy for the first time.

Ingredients:

1 kg Victoria;
1.7 kg sugar.

More sugar can be added depending on personal preference, although specified quantity The jam turns out very sweet, many even think it’s too sugary. If you feel the same way, then you can add less sugar, 1-1.2 kilograms per kilo of berries, but in this case the jam will not be stored for long, it is advisable to eat it before the New Year.

Preparation:

Victoria should be sorted out, washed in running cold water, and dried on a towel.
Sprinkle the berries with sugar and let stand for 10-12 hours.
Drain the juice, bring it to a boil and add the berries.
Bring to a boil again, cook for five minutes.
Pour the finished hot jam into sterilized jars. Roll up.

Video: “five-minute” jam from whole berries

Even lighter and quick recipe Victoria jam, which most people are used to calling strawberries. You just need to cover the berries with sugar, leave them for several hours so that they release their juice, and cook for 5 minutes after boiling, remembering to skim off the foam. How to make this jam, see the video in detail.

Victoria jam slices with apricots

Very tasty and unusual delicacy. Apricots will give the jam a special aroma and taste. When preparing, you can add rum or cognac (100 milliliters per one and a half kilograms of Victoria with apricots), unless, of course, you plan to give Victoria jam in slices with the addition of apricots to children.

Ingredients:

apricots and Victoria - 1.5 kg (the ratio of Victoria and apricots can be changed to your taste, although the classic recipe for this jam recommends using them equally);
sugar – 1 kg.

Preparation:

Wash ripe apricots, not spoiled or rotten, thoroughly with cold running water, then cut into quarters, removing the pit and stem.
Prepare Victoria: sort, wash under cold running water, remove the stem and cut in half or quarter, depending on the size of the berry.
Mix the resulting berries and fruits and add sugar. Add cognac or rum if desired.
Stir and wait for the sugar to dissipate.
Then cook for ten minutes, constantly removing any foam that forms.
Give the jam time to cool.
Then bring it to a boil again, turn it off and pour the resulting delicacy into sterilized jars. Roll up.

Classic Victoria jam

A real housewife will always have a jar of delicious, aromatic Victoria jam, prepared according to classic recipe. To prepare this jam you need to spend a lot of time, but the result is definitely worth it. The jam turns out thick and very fragrant!

You can add more sugar to taste. Classic jam Victoria is boiled at least twice, it is better, of course, to do it four times.

Ingredients:

1 kg Victoria;
1 kg sugar.

How to cook:

Prepare the berries: sort, wash under cold running water, dry.
Cover the Victoria with sugar and leave to let out the juice for a day.
Next, put the berries on the fire, bring to a boil and cook over low heat for five minutes.
Next, you should let the berries cool completely, this takes at least five hours.
Then repeat this cooking process at least one more time, and preferably three times.
After the last cooking, pour the jam while still hot into sterilized jars. Roll up.

Delicious, thick jam from Victoria will delight you all winter!

Summer is a wonderful time for greens, vegetables, fruits and berries. If garden strawberries grow on your plot, you are the owner of a real treasure. Large-fruited strawberries were brought to Europe from America, one of the varieties was the Victoria variety. This berry took root and was so loved that all garden strawberries soon began to be called Victoria. This variety has been gone for a long time, but we are brewing our own favorite jam, still calling it "Victoria jam". But the taste of the jam does not depend on the name, but rather depends on some subtleties of preparation. Shall we get started?

Let's collect a fresh berry and take granulated sugar. We've just started making strawberries, so I'm making a small first batch. You can increase the amount of berries and sugar accordingly.

Take berries that are approximately the same size so that they cook at the same time. If the berries are large, you can cut them into halves. But first you need to remove the sepals, rinse the berries in running water, and to completely remove the sand, lower the berries into a container with water, carefully rinse and remove with a slotted spoon, all excess will remain at the bottom. Dry the berries in a colander or sieve. Transfer the berries to an enamel bowl in which you will cook the jam, add the same amount of sugar.

Cover with a towel and leave for 30-40 minutes, let the berries give juice. One of the subtleties of making Victoria jam is that you don’t need to add water, the juice from the berries will be enough. Water will increase the cooking time, the berries will be overcooked, and the syrup will lose natural color. After 30 minutes, enough juice was released to start cooking our jam.

Place the pan over high heat and bring the syrup with the berries to a boil, stirring gently with a silicone or wooden spatula, being careful not to damage the berries. Boil for 1 minute and remove from heat. Using a slotted spoon or spoon, skim off the thick foam. Leave the syrup to cool for 10-15 minutes. During this time, the berries will be soaked in syrup and will become almost ready.

After the time has passed, put the pan on the fire again, but on a small one. We need to slowly simmer the berries in the syrup for 15-20 minutes. If you have a large amount of jam, increase the cooking time by 10-15 minutes. The syrup should boil down a little during this time. Remove the jam from the heat and skim off the foam. Leave the jam to cool slightly again and repeat cooking a third time, only this time cook for no more than 10 minutes. If you are making jam in a quick batch, you can boil it twice.

Victoria jam is ready! Amazing aroma, color and taste! The berries are evenly distributed in the syrup, and the syrup itself is rich and thick. Please, help yourself!

It’s so good to drink a cup of tea with this magnificent jam, sitting on the veranda in the evening, in peace and quiet. A spoonful of Victoria jam adds harmony to this world)))

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?! Taking large berries in markets or in the garden, for strawberries. But is this really so... Share your opinion!

Below you will find 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'll cook 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 did not go through heat treatment, it will be stored longer only in the cold!

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

There's another one great way preserving 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 into the pan cold water, add sugar, put on low heat and cook until the sugar dissolves. Don't forget to stir. And, keep in mind, the water must boil!

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

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

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

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

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

Recipe for strawberry jam with large whole strawberries or Victoria berries

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

Required ingredients:

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

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

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

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

We grate it on a grater yellow layer, don’t 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

A this recipe I love it 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 on top, into each jar. granulated sugar. That's it, now the strawberries with sugar need to be left like this for a while. I usually do it before bed and at night my jars sit like that.

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

Next, cover the jars with lids. We take a fairly deep, convenient container, for example a saucepan, and pour it into warm water 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 one more great recipe 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 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). She took more close-up view by crossing green garden-type berries with small forest ones.

Then, garden strawberries appeared. Thanks to the crossing of Virginia strawberries with Chilean strawberries. It has won the hearts of many gardeners thanks to its larger berries and increased frost resistance. And the gardeners already care about garden strawberries, in terms of increasing productivity, it later became the so-called Victoria. Fully homemade berry. But nevertheless, Victoria is a variety garden strawberries, which was loved by gardeners 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. IN industrial conditions it is practically not grown. 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 collected 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?..

Once you try Victoria jam, you will forever remain a fan of this aromatic and sweet dish. In winter, it awakens in us memories of hot summers and bright sunny days. The period of flowering of this berry causes great joy among the children; in wild delight they rush with their parents to the garden to enjoy delicious garden strawberries straight from the garden.

How to collect Victoria correctly

Garden strawberries need to be picked in dry, windless weather, when the sun pleases us with its warm rays. To make real aromatic Victoria jam, you should not mix healthy berries with overripe or beaten and crushed berry fruits from rain. When heavily saturated with moisture, they will give a watery taste. ready-made dish. You cannot store harvested garden strawberries for a long time. It must be sorted out immediately, then washed and covered with sugar. If you plan to cook it the next day, it is better to put the cup with the harvest in the refrigerator.

How to cook Victoria jam correctly

Every housewife has her own cooking secret delicious jam from garden strawberries. But still, there are general standards that all cooks must invariably adhere to:

First, you need to separate whole berries from damaged fruits;

Remove all the green baskets and, after washing the strawberries under running water, be sure to dry them;

Use a measuring cup or scale to measure a certain amount of berries;

You need to buy beet sugar, it is sweeter, but if it is not on sale, then cane sugar will also work, only in a larger proportion - about 10%.

Before making Victoria jam, you need to add half the amount of sugar to the fruit to release the juice. Prepare syrup with the remaining half of the granulated sugar, plus a glass of water. Stand out berry juice do not drain, but just add the boiled syrup to the berries and cook, stirring occasionally. As soon as foam appears, remove it immediately with a spoon or ladle. It is better to cook in two stages: when it boils, set aside to cool, and after 3 hours repeat the procedure.

Useful properties of jam

Victoria jam has healing properties for our body. And if after its preparation most of the various benefits are lost, many useful substances for our body remain in the berry confiture, including vitamins C and B. The calorie content depends on the amount of sugar - the more of it, the higher the percentage of carbohydrates.

Five-minute jam

In order to make it work delicious jam - five minutes, read the recipe carefully and follow its advice. Strawberries need to be sorted, green baskets and leaves removed. Then rinse under cold tap water and dry on a napkin. For 1 kg of berries you will need 6 cups of sugar. Place the strawberries in a bowl, sprinkle sugar on top and leave the cup overnight to release the syrup from the berries. The next day, pour the released juice into a separate bowl, bring it to a boil and place the fruits in it. From the moment of boiling, the contents should be cooked for another 5 minutes. Then pour into prepared sterilized jars and seal.

What to cook with strawberries

What to cook with strawberries? Anything! This berry is so versatile in its use that sometimes you are simply amazed at how much different dishes she can decorate. The most romantic and most popular dessert- a large scarlet garden Victoria with cream. And if you use the services of a blender, you can whip up a very tasty and delicious product from berries, milk and sugar. healthy cocktail. How many different culinary desserts decorated by the “berry queen”! Do you want to please your loved ones on Valentine's Day? Please cut the berry in half and decorate the cake with these bright burgundy hearts. There are a lot of options, all you need is desire and imagination.