Homemade strawberry jam - five minutes. Five-minute strawberry jam for the winter, recipes with photos from forest and garden berries

Fragrant berries cheerfully peek out from under the carved leaves. To grab a glass of treats, you will have to bend low. But strawberries are so tasty and healthy that they pick them in buckets, sparing no time and effort. It is good for everyone, but the delicate berries spoil very quickly even in the refrigerator. The most popular way to preserve it for the winter is making jam.

Valuable properties of strawberries

The plant is perennial, so once you find several clearings, you can safely return to them the next year. The bushes are small, up to 20 cm in height, the leaves are clearly recognizable by three separate segments. The culture reproduces by shoots, which in strawberries are called “whiskers”. In good weather conditions it grows quickly. Flowering begins in May and continues almost until the end of June. On one bush, buds, open flowers and berries of varying degrees of ripeness are simultaneously observed.

Interesting: from a scientific point of view, the ovary is called a false fruit, but among the people it is still a berry.

As it matures, it changes color from green to white, then turns pink and becomes scarlet or dark red. Then it is time to harvest. Sweetness appears already in white fruits, but for jam it is necessary for the taste to fully develop.

The plant contains many useful substances, and some are retained during cooking. In folk medicine, all parts of the plant are used. They are harvested in the spring, carefully dried in a shady, cool place.

Fresh berries bring the greatest amount of benefits, they are recommended:

when the body is clogged;
chronic constipation;
swelling;
vitamin deficiency and anemia;
loss of appetite;
bad breath and gum inflammation.

All parts of the plant contain a large amount of organic acids, vitamins, fiber, tannins, and pectin. Strawberries contain potassium, magnesium, phosphorus, cobalt, and essential oils. It is better to consume the product fresh, but the fruiting time of strawberries is short and flies by quickly, so you have to prepare them for future use.

Worth considering: The composition of garden and wild berries is very similar, and both varieties have medicinal properties.

The calorie content of the berry is low - 34 kcal per 100 g of product. It is used as part of diets for weight control programs to add flavor variety to dietary foods.

What are the benefits of strawberry jam?

In boiled form and even in five-minute jam there are much less useful substances than in fresh berries, but the product is still of considerable value. Fructose and glucose give the berry its sweet taste. When combined with the sugar needed to make jam, it becomes unsafe for diabetics. If you don’t eat treats in jars and consume them in moderation, a few spoons a day, metabolic processes are normalized, vital energy is restored, chronic fatigue syndrome is relieved, and your mood improves.

When to pick strawberries for jam

Wild berries ripen gradually, starting in June, and then rapidly, within 1–2 weeks, they yield their harvest. Then it’s almost useless to look for sweet drops of berries in the clearings. By the last days of July, the bushes have almost finished bearing fruit, the leaves begin to dry out, and nutrients accumulate that will help them survive the harsh winter.

There are two collection options. The first is to visit the treasured meadows more often, starting from the last week of June, and collect berries in small portions, immediately processing them for the winter. Secondly, for those who are impatient, it’s easier to come at the beginning of July with a bucket. But you need to be prepared for the fact that the picking process is painstaking due to the small size of the fruits, and then within 24 hours everything will have to be sorted, cooked or frozen, otherwise the delicate berries will spoil.

Worth remembering: Field strawberries in open areas will ripen a week earlier than wild strawberries, and garden strawberries will bear fruit gradually.

How to make strawberry jam: recipes

Many families keep their own family recipes and methods for preparing winter delicacies. The main ingredient is preserved. The exposure time on fire, the proportions of sugar, and the addition of third-party elements change. But the preparation of berries and methods of storing finished products remain unchanged.

Preparatory stage
The brought berries must be carefully sorted. If you collect them yourself, you need to separate them according to the degree of ripeness to ensure uniform boiling of the raw materials.

Then pour cold water over them for a few minutes and leave for the sand or particles of earth to soften and remove. It is more convenient to catch strawberries from a container of water using a colander or slotted spoon.

The next step is to remove the stalks. Some people skip this step, thinking that small green sprigs will not affect the quality of the finished product. There are no comrades for taste and color, but in the classic version they are removed. Only clean berries without stalks, approximately the same color, remain in the container.

Before adding sugar to them, be sure to remove excess water. To do this, scatter the berries on a fine wire rack or in a colander for 30–40 minutes. Now you can choose the most delicious recipe or cook a little of everything, and then arrange a tasting.

Classic recipe

For it you will need the following products:

3 kg strawberries;
4.5 kg of sugar;
800 ml water;
juice of half a lemon.

First, the sugar syrup is boiled, and the berries are carefully poured into the boiling mass.

Important: If you simply add berries to get juice, they will then boil into an inert mass.

The future jam is brought to a boil and removed from the stove for a quarter of an hour. You need to do 4 approaches. On the fifth day, lemon juice is poured into the mass, poured into sterilized jars while boiling and rolled up.

Five minutes

The minimum heat treatment time allows you to preserve most of the nutrients.

Important: closed only hermetically, in sterilized jars.

Take equal parts of berries and sugar, pour into layers and place in a dark, cool place until the next morning. To prevent dust from getting in, cover the top with a towel. Lids or other devices that tightly close the container are excluded; the mixture must “breathe.” To ensure uniform dissolution of sugar, the contents are stirred every 2 hours.

After the strawberries have given juice and the sugar has almost dissolved, the mixture is brought to a boil over low heat, boiled for no more than 4–5 minutes and immediately poured into jars.

Raw jam

It is prepared by analogy with currants or raspberries. In essence, it is a berry ground with sugar without heat treatment. To prepare you only need 2 ingredients. For 1 part berries take 2 parts granulated sugar. To ensure that strawberries retain their taste and aroma, they use a little trick - completely eliminate contact with metal. To do this, prepare a ceramic container and a wooden masher in advance.

The carefully ground berry mass is placed in jars and covered with thick plastic lids. Such a strategic reserve can only be stored in the refrigerator, where it will last until the next harvest, if it is not eaten.

The second option is aimed at preserving whole berries. To do this, sprinkle the berries with sugar and leave for a day, stirring regularly. Ingredient proportions 1:1. Then they are also placed in jars and stored in the refrigerator, but not longer than 3-4 months.

Worth considering: After sterilization, the jars must dry. If droplets of water get in, the mixture will ferment even in the refrigerator.

Mint mix

A few fresh mint leaves will give the jam an unusual, refreshing taste. The base is cooked as usual - at the rate of 1 kg of strawberries for the same amount of sugar. The peculiarity of the recipe is the addition of crushed mint leaves during the third boiling. The berries are first covered with sugar for a day, the syrup is drained and brought to a boil. Place the berry mass in it, boil for 2-3 minutes and set aside for about 1/3 of an hour. To bring the jam to readiness, you will need 3 approaches.

The finished product is packaged in jars. It is more convenient to take small containers, 0.5 or 0.3 liters. If sealed tightly, you can even store such jam on a shelf in the hallway of your apartment.

Delicious mixture

If the year turned out to be a poor harvest for strawberries or you were late in harvesting the berries and managed to collect very little, then do not despair. The commonwealth of cultures will help out. The combination of strawberries and wild strawberries gives an indescribable aroma. Both berries are sorted and the petioles are removed. The cooking method is classic, it is better not to cook for five minutes, this is risky, since strawberries have a higher acid content.

In a slow cooker

Sometimes there is no time to carefully monitor the process of boiling the berries, stirring them constantly. And jam is insidious, it is just waiting for the moment to run over the edge or burn. Cooking in a multicooker will eliminate these problems, especially since you can program the equipment for a delayed start and set a convenient time. The proportions are usual, a kilogram of sugar and berries with the addition of 1 glass of water. When determining the maximum load, you will have to focus on the parameters of the multicooker. After the food has been placed, open the steam valve and select the extinguishing mode. It will take 30 minutes to prepare aromatic jam without additional effort, removing foam and constant stirring.

Nutty note

Strawberry jam with lemon zest and walnut pieces is very tasty. They are added during the third boiling to diversify the taste. For 1 kg of berries, 2–3 shavings of zest and 100 g of chopped nuts, preferably peeled from the thin inner skin covering the kernels, are enough.

Assorted

An amazing aroma and flavor bouquet is obtained by combining several types of berries with a predominance of strawberries. Together with it, strawberries and raspberries form a magnificent triad. You will have to choose the earliest varieties of raspberries or watch the first harvest of remontant ones, since in some regions one berry will ripen first, then another.

A very interesting option is obtained by adding early currants, red or black. You need very little of it, the taste of the berry is tart, the aroma is strong and can overwhelm the subtle flavors of strawberries.

Rules for storing jam

After winter supplies are made, the question arises of how to store them for as long as possible. Of course, it’s difficult to hide such a delicacy from your household, and it’s not necessary; it was prepared specifically for them. It’s another matter if the top of the jam is covered with mold or it has fermented.

Storage conditions directly depend on the method of preparing the jam.

Raw, ground with sugar, it will only last in the refrigerator on the shelf for fresh vegetables. There, without air access through the lid, it can be stored for 3-4 months. An open jar will have to be eaten within a week, so it is initially better to package such a product in small containers “for one time”.
Five minutes of one type of berry without additional ingredients with a 1:1 dosage of berries and sugar and hermetically sealed can be lowered into the cellar without damaging the product. With an increased amount of sugar, the jar stands quietly in an apartment.
Thrice-boiled jam, in which the berries are poured with boiling syrup, is indestructible. It can be placed anywhere in a house, apartment, garage or cellar. It does not ferment, does not mold, does not freeze.

Strawberries have no waste

The berry itself brought from the forest is very valuable, but you can get additional benefits from it. After preparing for jam, a whole heap of sepals remains. They should not be thrown away. They are useful for preparing medicinal decoctions used for arthritis, gout, renal colic, anemia, and cardiovascular diseases.

Strawberry jam - how to make strawberry jam

If you decide to make strawberry jam, we will help you with useful tips for making strawberry jam and proven recipes.

Fragrant and aromatic jam made from strawberries, of course, is loved by absolutely everyone. How many nutrients are contained in one teaspoon of jam? After all, everyone knows about the beneficial and healing properties of such a small forest berry as strawberry. At the same time, people learned about its numerous properties in ancient times, as evidenced by archaeological excavations carried out in different places.

In addition to the excellent taste that strawberries will certainly please, this small berry can “take care” of human immunity. This was made possible thanks to the high concentration of vitamin C.

It has been established that wild berries, from the point of view of biologists, are more tasty and healthy, since they do not contain any harmful substances. In strawberries growing in the forest, the concentration of nutrients is one and a half times higher than in berries collected from artificially bred varieties. At the same time, the concentration of minerals, B vitamins, as well as E vitamins allows them to retain all their properties, even after preparing jam, jam or jelly from the harvested crop.

However, such a concentration of useful substances does not mean at all that berries from artificially bred varieties are not suitable for making jam. Here the situation is completely reversed. It is “garden” plants and the harvest harvested from them that are most suitable for use in preparing a delicacy called boiled strawberry. And the whole point is that, thanks to the efforts of scientists, the berries from artificial varieties are much larger than those that can be collected in the forest, and the taste of some varieties is much sweeter. In addition, which is also very important for some, strawberries collected from the garden do not lose their shape during the cooking process.

Important Tips

Before you start preparing the jam itself, you should take care of the berries:

Rinse the berries thoroughly in cool water;

Clean the strawberries from sepals and crushed fruits, as well as from spoiled and unripe berries;

Dry the berries by leaving them in a colander for a short time;

Recipe No. 1. Strawberry jam with lemon juice

Ingredients:

1 kilogram of ripe and already peeled strawberries;

1.7 kilograms of powdered sugar or granulated sugar (those who do not like very sweet jam can take only 1.5 or 1.4 kilograms);

Lemon juice;

Cooking method:

The strawberries must be carefully placed in a small layer on the bottom of a deep pan, after which they should be thoroughly sprinkled with sugar. Strawberries are placed on top of the sugar as a second layer, after which sugar is poured in again, and so on until all the berries are neatly laid out in containers.

Now the strawberries need to brew, and therefore the pan with the ingredients is left for about five to seven hours. During this time, the berries should release juice and absorb some of the sugar. After this time, mix (not too thoroughly) the strawberries with sugar using a wooden spoon or spatula.

The strawberry mass must be brought to a boil, and then immediately removed from the heat for fifteen minutes. Repeat the procedure exactly four more times. At the last boil, just a few minutes before it ends, add lemon juice to the strawberry jam. Calculating the required volume is simple - one gram per kilogram of fresh strawberries.

Pour into small sterilized glass containers, only when hot. Once completely cooled, store in a cool place.

Recipe No. 2

Ingredients:

300 milliliters of water;

1.7 kilograms of sugar;

1 kilogram of strawberries;

First you need to prepare sweet syrup. To do this, mix sugar and water and stir until the sugar granules are completely dissolved. Only after this can sugar syrup be poured over the entire volume of pre-prepared and peeled berries.

Now put the entire resulting mass on the fire and cook until it boils completely, then remove the container with jam from the stove and leave to cool for fifteen minutes. This procedure will have to be repeated three or four times, it all depends on the density of the berries (they should soften well).

That's all, the jam is ready.

Pour into glass jars while hot.

Recipe No. 3

Ingredients:

1 kilogram of fresh strawberries;

2 kilograms of sugar or granulated sugar;

Method for making strawberry jam:

This method is very popular because it is very simple and does not require special skills. In addition, the jam can be prepared quickly enough, which is very important in our constantly “slipping away” time.

So, you need to grind the strawberries with two kilograms of sugar using a wooden spoon. If desired, the resulting mass can be slightly warmed up. This way the berries will release more juice faster and more. It is important that the mixture does not boil!

Store this delicacy in a dark and cool place for no more than a year. However, it is better, according to this recipe, to prepare a small amount of strawberry jam in order to have time to eat it while the berries retain their fresh taste.

Strawberry jam recipe No. 4

Ingredients:

1 kilogram of fresh strawberries;

Half a kilogram of sugar;

Cooking method:

Some people believe that with such an amount of sugar, strawberry jam will not be tasty at all. However, this recipe can be called classic and is what many housewives use.

So, first of all, you need to prepare the berries, and therefore we clean them of leaves and everything else, and then rinse them in cool water. While the berries are drying in a colander, pour water into a saucepan and put it on the fire until it boils.

Remember that strawberries are thrown into boiling water, so be extremely careful. After the berries comes the turn of sugar, which is also thrown into a container of water. The jam should be cooked for at least half an hour, stirring it periodically and skimming off any foam that has formed.

The finished product is placed in sterilized jars and tightly closed with a lid. If desired, you can roll it up. Store only in a cool place.

Recipe No. 5. Strawberry jam with currants

Ingredients:

One kilogram of red currants;

One kilogram of strawberries;

Method for making strawberry and currant jam:

Strawberries and currants must be mixed together. Do this carefully to avoid damaging the fruit as much as possible.

After the berries are poured into the pan, they must be sprinkled with sugar. Here the proportions are very simple. For one glass of sugar you need three glasses of berries.

After the berries have released a little juice, the whole mass must be put on the fire and brought to a boil, stirring it periodically and “getting rid” of the foam. After the berries boil, cook them for another five minutes. The jam is ready. Place in jars while still hot, but let it cool at room temperature.

The jam, as a rule, is not very thick, but very, very tender. You can store it either in a cool place or in a kitchen cabinet.

Recipe No. 6. Strawberry jam with water

Ingredients:

500 grams of strawberries;

500 grams of sugar;

100 milliliters of water;

Way preparing strawberry jam in a slow cooker:

We pour the strawberries prepared in advance into a slow cooker, sprinkling them with sugar. After this, fill with water and close the lid. You need to turn on the “quenching” mode. In this case, the time on the multicooker is set to no more than thirty minutes. After this, the jam is poured into jars and left to cool.

Recipe No. 7. Sweet strawberry jam

Ingredients:

1 kilogram of strawberries;

2 kilograms of sugar;

Method for making strawberry jam:

Grind the berries with sugar and immediately place the pan on low heat. Heat until the sugar is completely dissolved, but under no circumstances bring the strawberry mass to a boil. After the sugar has dissolved, put the jam into jars and close tightly with a lid or parchment paper.

You can store this jam for quite a long time, but it is better to keep it in the refrigerator or other fairly cool place.

Recipe No. 8. Strawberry jam with citric acid

Ingredients:

1 kilogram of strawberries;

1 pinch of citric acid;

1.4-1.5 kilograms of sugar;

Method for making strawberry jam:

Pour the berries into a container, layer by layer, sprinkling them with sugar. Leave it indoors for five hours so that the berries release their juice. Cook the strawberry mixture over low heat until the sugar dissolves. After this, bring to a boil and cook for another 20 minutes, stirring and skimming. At the end of cooking, add 2 grams of citric acid for every kilogram of sugar.

Place into glass containers while hot.

Important tips for making strawberry jam

For jam, it is best to choose berries of the same size. Since too small ones will cook very quickly, and large ones, on the contrary, will take longer to cook, while small ones will simply turn into mush. Moreover, the longer the jam is on the fire, the more nutrients the product loses.

Pick the berries no earlier than a day before preparing the jam, otherwise the lower layers will be crushed, losing their shape, and you will simply have to throw them away.

Keep an eye on the heat when cooking. It shouldn't be too small or too big.

If foam forms, be sure to remove it.

The amount of sugar must correspond exactly to the recipe, since it is sugar that affects the degree of preservation of the finished product. The less it is, the shorter the shelf life of the jam.

Adding citric acid will help avoid sugaring during storage.

To avoid bitterness in the finished product, add carrots to the strawberry mixture during cooking. It will take away all the bitterness, and after the jam is cooked, just throw it away.

Similar materials

Strawberry jam - general description

Fragrant and fragrant strawberry jam Loved by everyone without exception - both children and adults. And how many benefits are contained in a berry called strawberry! Its healing properties have been known since time immemorial, as evidenced by archaeological research. In addition to its excellent taste, strawberries have a lot of positive characteristics and are a true friend of the immune system due to the high concentration of vitamin C in them.

In terms of biological indicators, berries growing in natural forest conditions are somewhat superior to garden varieties bred by humans. As studies have shown, wild strawberries contain one and a half times more vitamins E, group B, and minerals. But this does not mean at all that garden molds are not used in the production of jam. Just the opposite. It is the cultivated species that are the ideal option for making strawberry jam.

Experienced housewives advise us to use such garden varieties as Roshchinskaya, Koralka, Saxonka, Mysovka, Komsomolka and Chernobrovka. These are bright, aromatic and non-overcooked berries that will help you stock up on delicious strawberry jam and meet the cold season of colds fully armed.

Strawberry jam - preparing dishes

Cooking jam is a process that requires a certain approach, therefore the choice of equipment, as well as the preparation of dishes, must be approached with all responsibility so that our strawberry jam turns out not only tasty, but also beautiful and more durable.

Usually, for cooking, utensils with a capacity of two to six to seven kilograms are used, preferably if it is a low and wide basin made of brass or stainless steel. A large number of berries should be divided into several portions, since if they are cooked at one time, the cooking time will be significantly longer, which cannot but affect the quality of the resulting product.

The best containers for strawberry jam are glass jars with a capacity of 500 ml, 1 or 2 liters. Before packaging, they should be thoroughly washed and disinfected by steaming or in the oven at one hundred degrees temperature. The jars must be dry before filling with jam! Make sure that during the cooking process you have a foam container, a wooden spatula, a spoon or a slotted spoon at hand.

Strawberry jam - preparing berries

As for the berries themselves, they must also be carefully prepared for cooking. To do this, strawberries are sorted, cleared of sepals, and wrinkled, spoiled and unripe ones are removed. If the fruits are clean, it is not necessary to wash them, but if they are dusty, put them in a colander and immerse them in water or place them under running water (you can use a shower), then let the water drain and start making the jam.

Strawberry jam - recipe 1

One kilogram of ripe berries requires 1.7 kg of powdered sugar (you can reduce the amount to 1.5 if desired). Place the strawberries in layers in a bowl, and add sugar (powder) between the layers. Next, put the mass aside for 4-7 hours so that our future strawberry jam can infuse and give good juice. After this time, put everything in a basin and put it on the stove until it boils, then it should immediately be removed from the heat for fifteen minutes, then put it back until it boils and repeat this four times. At the end of cooking (a couple of minutes), you can add lemon juice or acid at the rate of 1 g. per kilogram of raw materials. Pour into jars while hot.

Strawberry jam - recipe 2

Prepare syrup from 300 ml of water and 1.7 kg of sugar until it is completely dissolved and pour it over 1 kilogram of fresh strawberries. Place the berries in syrup on the fire until they boil, then immediately remove for fifteen minutes and proceed according to the first recipe (the procedure for bringing to a boil must be carried out four times). At the end, a minute or two before cooking, add citric acid. Dessert for the winter is ready!

Strawberry jam - recipe 3 (in sugar)

Grind the strawberries with sugar in a 1:2 ratio (for example, for 1 kg of raw materials you need to take 2 kg of sugar). If you wish, you can heat the jam on the stove, but do not boil it under any circumstances! This delicacy will be stored for quite a long time, and the fruits will always be fresh and healthy. The recipe is especially relevant for the treatment of colds.

Strawberry jam - useful tips from experienced chefs

Strawberry jam should be made from berries that are not too large, since they will take longer to cook, and, consequently, the product will lose more nutrients. Choose berries that are approximately the same size and ripeness. Strawberries must be harvested immediately before cooking, maximum one day in advance. Collection should be carried out in sunny and dry weather.

The heat during cooking should not be too strong or too weak. Adjust it according to the degree of foam formation. When foam appears, it must be collected as often as possible.

Strawberry jam is significantly affected by the amount of sugar. If it is less than the norm, it means that the product will be unstable during storage, will quickly become moldy, ferment or spoil. And to prevent sugaring at the end of cooking, add a few grams of citric acid.

As practice shows, jam from the fruits of the first harvest is more aromatic and tastier than from berries from subsequent harvests. If the strawberries are very juicy, simply pour them with juices - syrup for such berries, in principle, is not required.

It is advisable to store strawberry jam in cool and dark, specially designated places at a temperature of +10 to +12 degrees.

Familiar to many. Who hasn't tried this wild berry? And its name comes from the old Russian word “strawberry,” which literally means hanging close to the ground. Of course, now this berry has been cultivated and grown in private plots. Although the fruits of garden strawberries are larger than those of forest strawberries, they are not at all as fragrant. And strawberry jam from the forest guest is much tastier and healthier.

There are also meadow strawberries. It differs from its forest relative in its rounded shape, aroma and taste. In addition, meadow berries have a longer shelf life, and they are also much denser than forest berries.

Any strawberry is valued for its beneficial and medicinal properties, so many housewives prepare them for the winter so that they can eat this product all year round. And the recipes for such preparations are quite varied. Especially when you consider that not only berries are used for medicinal purposes, but also leaves and roots of the plant, which also contain healing substances that are beneficial to the human body.

Composition of strawberries and their healing properties

Wild strawberries have a rich vitamin and mineral complex. Thanks to such a valuable chemical composition, it is called the “queen of berries” in the east.

Among vitamins, it comes out on top. Also predominant in the composition of this berry are and. It contains almost a complete assortment. There are and, and, and, and.

The mineral complex is represented by: , and . There are in it both , and , as well as , and many other and . Most of all, the content of calcium and iron stands out, and the latter is contained several times more in strawberries and products prepared on its basis than in and.

In addition, the chemical composition of strawberries is represented by 0.3 grams, 0.07 grams and 58 grams. This berry also contains useful salicylic acid, and, and. And it owes its sweet taste to its presence in the composition and.

Strawberries are a low-calorie berry, and one hundred grams of them contain only 32 kcal, but jam made from them has much more and is already about 220 kcal.

Strawberry fruits, like its leaves, are useful for both adults and children, pregnant women and the elderly. The numerous healing properties of strawberries include:

decrease in blood glucose levels, but this only applies to fresh berries, not jam;
beneficial effect on the heart and blood vessels;
a positive effect on the body of a pregnant woman, since it contains folic acid, which is so necessary during this period;
increased appetite and improved functioning of the digestive system;
strawberries quench thirst well;
improvement of hematopoietic processes and increase in hemoglobin;
normalization of metabolic processes and reduction of levels;
lowering blood pressure, so it is very useful for older people and hypertensive patients to consume this berry;
restoration of lost strength and energy, increased performance;
diuretic effect of the plant.

Strawberries are used to whiten teeth and are also used as a prophylactic for various inflammatory and cold diseases. Strawberry jam is especially effective in this case.

It also saturates the human body with beneficial vitamins, thereby helping to strengthen the immune system and restore the body’s natural defenses.

In folk medicine, not only jam and fresh berries are used, but also decoctions from the leaves of the plant. They contain essential oils, tannins, beneficial substances and ascorbic acid. Due to this, decoctions and teas based on such leaves are used for:

throat diseases and colds;
inflammation of the respiratory tract and bronchitis, thanks to the ability to liquefy and remove mucus from the lungs;
loss of strength and vitamin deficiency, as well as to improve the body’s immune system;
diseases of the heart and blood vessels to strengthen the vascular walls and heart muscle;
dyspeptic disorders and inflammatory processes in the intestines and stomach;
disorders of the liver and kidneys;
swelling, thanks to the ability of strawberry leaves to remove excess fluid from the body;
nervous disorders as a sedative;
bruises, abrasions and cuts, as a regenerating and restorative agent.

In addition, an infusion of strawberry leaves has a powerful anti-inflammatory effect, has strengthening properties and promotes blood renewal.

The forest queen is also useful for cosmetic purposes. With its help, excellent anti-aging masks are obtained, since its chemical composition contains a very high content of vitamins C and E, which effectively slow down the aging process, being essentially natural antioxidants.

They make masks based on it to whiten the skin, thus getting rid of age spots and freckles.

The beneficial acids contained in the berries remarkably exfoliate dead skin cells, improve metabolic processes in cells and tone them. And the grains present in strawberries are a natural scrub and are good for facial massage.

Harm and contraindications to eating strawberries and products made from them

No matter how good strawberries are, they also have contraindications for use. Firstly, it is worth remembering that excessive consumption of sweet jam is unsafe for diabetes, and also leads to excess weight and tooth damage. You should also not use it when:

individual intolerance to the berries and leaves of the plant, as this often leads to severe allergic reactions;
a tendency to allergies in principle, since then the body is very sensitive to the effects of various types of allergens;
increased stomach acidity and digestive problems;
diseases of the gastrointestinal tract, gastritis and peptic ulcers.

You should know that it is necessary to introduce such berries into a child’s diet with caution, several berries at a time, determining the possibility of use by the presence or absence of a child’s reaction to them.

In addition, you should not eat strawberries and jam based on them on an empty stomach, as this can provoke undesirable negative consequences.

Strawberry jam recipes

Each housewife has her own recipes for preparing this tasty and healthy dessert. However, in order for this product to be of the highest quality and value, it is necessary to follow some rules when preparing it:

Berries should be picked before cooking, no more than a day before making jam. It is good if the collection takes place in dry and sunny weather.
It is recommended to store them in a dark and dry place with temperature conditions not exceeding twelve degrees Celsius.
Medium-sized strawberries are best suited for jam so that the cooking process takes less time, since larger berries require longer cooking. And this leads to the loss of valuable and useful properties of the product, because they are significantly reduced during heat treatment.
In order to avoid sugaring of the finished product at the end of cooking, it is recommended to add a little citric acid.
Strawberry jam should be cooked for an average of half an hour.
Maintaining sugar balance is important. The ideal ratio is half a kilogram per kilogram of forest berries.
Before cooking, it is necessary to remove the sepals and other possible greens, otherwise the product will acquire a tart taste.

Recipe for five-minute strawberry jam

Five-minute strawberry jam contains the maximum amount of useful substances and is very aromatic and natural. In order to prepare it you will need the following ingredients:

strawberries – 1 kilogram;
sugar - from 300 to 900 grams, depending on the desired sweetness.

Before cooking, the berries must be sorted, washed and dried, spread in an even layer on a towel. Then place the dried product in a saucepan, alternately sprinkling with sugar, and leave for eight to ten hours to release the juice.

After this time, place the pan on low heat and bring to a boil. Cook for five minutes, then cool and repeat this procedure two or three more times.

After finishing the last cooking, pour the finished product into pre-sterilized jars and roll up.

Garden strawberry jam recipe

To make jam from garden strawberries, you need the following ingredients:

garden strawberries – 1 kilogram;
sugar – 800 grams;
or citric acid - a quarter of a teaspoon.

The berries must be sorted, separated from low-quality ones and cleaned of greens. Then rinse well with cold water and spread on a towel in an even layer to dry.

Place garden strawberries in a prepared pan, sprinkle with sugar and let steep for six to twelve hours.

After releasing the juice, place the pan on the fire, bring to a boil and simmer over low heat for five minutes, periodically skimming off the foam. Then remove from heat and cool.

After cooling, heat the berry syrup again and boil for five minutes after boiling, stirring constantly. Then cool again. Repeat the process until cooked, adding lemon juice or citric acid during the last cooking.

How do you know when the jam is ready? To do this, you need to drop a small amount of jam on a saucer: the drop should be thick and not spread. In such cases, two to four cooking times of five minutes are usually sufficient.

If you don’t want to use cooking in several periods, then for the first time you need to increase the cooking time from five to fifteen to twenty minutes.

Place the finished product in prepared sterilized jars, seal, cool at room temperature and store in a cool place.

Meadow strawberry jam recipe

To make meadow strawberry jam you will need the following ingredients:

meadow strawberries – 1 kilogram;
clean water – 250 ml;
granulated sugar – 1.5 kilograms.

Meadow berries are not as juicy as garden strawberry varieties, so there is no point in sprinkling them with sugar; it is easier to cook them with sugar syrup. To do this, mix water and granulated sugar and dissolve, gradually stirring, over medium heat.

Bring the syrup to a boil and simmer for a couple of minutes.

Then add peeled, washed and dried berries to the resulting syrup and leave the mixture for five to eight hours.

After the time has passed, put the resulting mass on the fire, boil for five minutes and cool again. Repeat the procedure three times. By the last stage, the strawberries will be saturated with sugar syrup, unnecessary water will evaporate, and the product will thicken.

Pour the prepared strawberry jam into sterilized jars and seal.

Instead of results

Strawberry jam is an incredibly tasty and very healthy product. It is used both as medicine and as a dessert. It is often used as a filling for baked goods, dumplings, pies or pancakes. And in winter, adding strawberry jam to tea, you can use it as a preventive measure for colds and viral diseases. Moreover, it should be taken into account that wild strawberries contain almost one and a half times more useful substances than their meadow and garden sisters.

But it is also necessary to remember that excessive infatuation with such a product often leads to damage to teeth, gaining extra pounds, and also causes allergic reactions. You should not overuse strawberry jam, because everything is good in moderation.

Fragrant, healthy strawberry jam - tips and preparation options: for the winter, with sugar, lemon or paprika.

If you are going to cook strawberry jam for the first time, then be sure to watch it: simmer for five minutes over low heat, infuse for at least 2 hours. This method of cooking will ensure the freshness of the berries, beautiful color and excellent taste.

Strawberries - 1 Kilogram
Sugar - 800 grams

Sort the strawberries, wash and dry.

Add sugar and wait until the juice comes out.

Cook for five minutes three times.

Place the finished jam into jars and roll up.

Recipe 2: delicious wild strawberry jam

If the harvested strawberry crop is quite small, then you can make jam from strawberry berries along with the stalks.

strawberries - 4 cups
granulated sugar - 4 cups
citric acid - 1 g
water - 1-2 glasses

We place the collected strawberries in a large deep basin and begin to gradually sort them out. We throw away all unnecessary leaves and twigs. Then wash the sorted berries very carefully. If the delicacy will be prepared with the stalks, then it is better to rinse the berries several times. Next, the washed berries should be dried with a towel.

We send the dried strawberries into a container in which the jam will be cooked, after which we fill it with sugar. Following the sugar, we add citric acid, but first dilute it in one tablespoon of water. It is due to the addition of citric acid that the strawberry delicacy will remain bright and rich in color.

Now we set the container with the berries in a convenient place for several hours, or better yet, overnight, so that the strawberries release as much of their own juice as possible.

After the specified time, put the raw jam on low heat and cook for five minutes. During this, use a spoon to skim off the resulting foam. After five minutes, remove the container with jam from the stove, after which we put it in a suitable place for a day.

After a day, we put the aromatic delicacy on the stove and cook it until fully cooked. Place the hot jam into sterile jars and immediately cover them with lids.

Recipe 3: five-minute strawberry jam (with photo)

Strawberry jam reaches readiness due to cooling in the total mass, and is poured into jars already chilled.

Due to this process, all the berries remain intact and are evenly distributed in the syrup, and the jam turns out to be very aromatic.

water - 400 ml
sugar - 700 gr
strawberries - 500 gr

Recipe 4: how to quickly make strawberry jam

The peculiarity of this strawberry jam recipe is that we will prepare it not with simple, but with gelling sugar. Due to this, the temperature treatment time is reduced significantly - only 7 minutes. As a result, the berry puree is not digested, and the original color and taste of strawberries is preserved. From the specified amount of products you get about 750 milliliters of ready-made sweet treat.

strawberries - 400 gr
gelling sugar - 400 gr

The strawberry jam recipe includes only 2 ingredients: fresh strawberries and gelling sugar. I use gelling sugar, which contains a natural thickener - pectin, in a concentration of 1:1, that is, 1 kilogram of sugar is used for 1 kilogram of berries. There are also other types - 2:1 and 3:1 - with them the strawberry jam according to this recipe will turn out less sweet and more liquid.

To begin, carefully sort the berries, remove the stems, if any, and throw away the spoiled strawberries. After this, we wash the berries in cold water to get rid of the soil.

Add a small amount (about half a glass is enough) of gelling sugar, carefully shake the pan so that the sweet crystals are evenly distributed around the berries. Let stand for 5 minutes so that the berries begin to release juice.

In the meantime, we will definitely prepare jars and lids for strawberry jam. Each housewife has her own favorite method, and I do it in the microwave - I wash jars (0.5 liter volume) in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about 5 minutes.

Then put on the fire and bring the berries to a boil - this will take about 5 minutes. Gradually add gelling sugar, constantly stirring the berries with a spoon.

After boiling again, cook everything together over low-medium heat for just a couple of minutes. And that’s, in fact, all - this strawberry jam is prepared very quickly, while the berries undergo minor heat treatment.

We pour the finished sweet delicacy into pre-prepared jars - I got about 750 milliliters.

Then we roll up (or screw on) the jars, turn them upside down, wrap them in something warm and let them cool completely. Strawberry jam prepared in this way should be stored in a cool place - a basement or cellar. But it’s better, of course, in the refrigerator, since the heat treatment here is minimal.

Well, in winter, we tear away our summer aromatic wealth and rather invite the whole family to enjoy the delicious strawberry jam. For me personally, this is simply an unearthly pleasure! By the way, jam made from garden strawberries is never bitter, unlike dessert made from wild berries.

Recipe 5, step by step: strawberry jam with mint

1 kg (strawberries) strawberries
1 kg granulated sugar
2 tbsp. fresh mint (can be dried), finely chopped
2 tbsp. water (as needed)

Peel the strawberries (or field strawberries), wash them under running cold water, and let them drain.

Place the berries in a saucepan, cover with sugar and refrigerate overnight to release the juice.

The next day, pour the berry juice into a wide, thick-bottomed pan.

Put the juice on the fire and cook until it boils (all the sugar should dissolve).

Pour our strawberries (or wild strawberries) into the syrup and cook over low heat for 5 minutes, while removing the resulting foam. Stir very, very carefully without damaging the berries. Then turn off the heat and let the berries cool. Next, put the pan back on the fire and cook for 5 minutes, skimming off the foam. Then cool everything again.

Repeat the process 3 times. Add chopped mint, stir, cook for another 1 minute, then turn off. Let the jam cool completely. Pour the jam into already sterilized jars (sterilize the lids too). Cover with a plastic lid and store in the refrigerator for up to six months.

If you plan to store the jam outside the refrigerator for a longer period (1 year): pour hot jam into the jars and close the lid, turn the jars upside down. Let cool in this position. Properly cooked jam retains the aroma of the berries, as well as healthy vitamins that are so necessary in winter! Enjoy your tea!

Recipe 6: strawberry jam with lemon for the winter

Strawberries - 1 Cup
Sugar - 1.5 Cups
Lemon juice - 1 teaspoon

We carefully sort out the strawberries, wash them, and remove the stems.

Place the berries in a saucepan and add sugar. Leave it overnight to release the juice.

Place the jam on the fire and bring to a boil. Carefully remove the foam. From time to time, rock the pan from side to side to mix the berries. Do not stir with a spoon. Remove from the stove and let it sit for half an hour. We repeat the procedure twice more.

Add lemon juice a fourth time. Cook the jam until cooked, after boiling - another 5-6 minutes. We drip the jam onto a saucer; a drop of syrup should stick and not spread over the saucer.

Let the jam cool, then put it into clean jars. We close the jars and store them in a cool place. Bon appetit!

Recipe 7: strawberry jam with vanilla and paprika

Strawberries 500 grams
Brown sugar 500 grams
Smoked paprika pinch
Vanilla 1 pod
Agar-agar 1 tbsp

Sort out the wild strawberries, rinse them carefully, place them on a sieve and dry them a little.

Cover the strawberries with sugar and let them stand for an hour and a half until the berries release their juice.

Place the jam on the stove, bring to a boil and cook over high heat for no more than five minutes, then cool slightly and repeat the procedure twice. Return the jam to the stove for the third time, add a vanilla pod and a pinch of chipotle pepper - hot smoked paprika, bring to a boil again, remove the vanilla pod.

Ladles, select hot syrup from the jam, dissolve agar-agar in it so that there are no lumps, add the mixture to the jam.

Pour hot strawberry jam into jars, if desired, roll up or close with a plastic lid. Store in a cool place until serving.

Recipe 8, simple: raw strawberry jam

Heat treatment destroys vitamin C, for which strawberries are so famous, so it is best to make raw jam from strawberries. The term “jam” here is conditional, since we don’t need to cook anything. Sugar acts as a preservative.

strawberries - 1.5 cups
sugar - 3 cups