Homemade strawberry jam: step by step recipes with photos. Cooking Basics: How to Make Jam and Jam How to Make Strawberry Jam

Today we will tell you in our material how to cook delicious, thick and divinely fragrant strawberry jam at home and offer options for cooking blanks on a stove with gelatin, and also tell you how to make a delicacy using a slow cooker and a bread machine.

How to make thick strawberry jam with gelatin - a recipe for the winter

Ingredients:

- 1.5 kg;
sugar sand - 360 g;
gelatin - 40 g.

Cooking

In this case, the density of jam is achieved not by long, tedious cooking of jam and an impressive portion of granulated sugar. We will achieve the necessary thick texture here in a completely different way by adding gelatin to the jam.

To implement this idea, we first prepare, as it should, the berries. To do this, we wash them, sort them out, free them from the stalks and put them in an enameled container. Sprinkle the layers with sugar and leave for a while to separate the juice. After that, if desired, we break through the berries with a blender or simply knead with our hands, add gelatin to the mass, mix and let stand for some more time.

Now place the bowl with the workpiece over moderate heat and heat, stirring often, until boiling. We reduce the fire to a minimum, let the jam on the fire for another two minutes, after which we pour it into pre-sterilized containers, roll it up with sterile lids and place it under a warm blanket until it cools completely.

How to cook delicious strawberry jam at home in a slow cooker?

Ingredients:

ripe chopped strawberries - 480 g;
sugar sand - 400-480 g;
citric acid - one pinch.

Cooking

The preparation of strawberry jam, as in the previous case, we begin with the preliminary preparation of berries. We wash the strawberries, dry them, free them from the stalks and grind them in any convenient way. You can crush the berries with a crush or knead with your hands, and for greater uniformity of the workpiece, it is better to punch the berries with a blender or grind in a meat grinder.

We transfer the prepared strawberry mass to the container of the multi-device, fill it with sugar and mix. We turn on the device in the "Heating" mode and keep the strawberries with sugar, stirring from time to time, until all sugar crystals are dissolved.

After that, we transfer the device to any mode while maintaining the temperature at the level of one hundred degrees. This may be, depending on the model of the device, the program "Soup", "Cooking" or "Baking" with the ability to select the temperature.

We prepare the jam without closing the lid and, periodically stirring it to the desired density, which we test from time to time on a cooled drop on a plate.

When ready, pour the jam into sterile dry glass jars, seal tightly with lids and let cool, putting it under a blanket for self-sterilization.

How to make strawberry jam at home in a bread machine?

Ingredients:

ripe strawberries - 720 g;
granulated sugar - 220-250 g;
or lemon juice - one pinch or 1 tbsp. spoon, respectively.

Cooking

Making strawberry jam in a bread machine is absolutely not troublesome. It is enough just to put the required amount of pre-prepared washed and dried strawberries without tails into the bucket, cover the berries with sugar and add lemon juice or citric acid crystals. After that, tightly close the lid of the device, install the program "Jam" or "Jam" and we can go about our business. The miracle device itself will set the cooking time and cook a delicious strawberry preparation.

Now it remains only to pour the jam into sterile jars, cork them and put them under the covers to cool.

Who in our time has not heard of jam? A delicacy with an English name has firmly entered the life of a modern person. What is the use of jam and when can it be used? You will find answers to these questions below. And the following content of the article will help you find the question of interest.

The difference between jam and jam, confiture and marmalade

Jam, jam, confiture, jam - what sweet words! Their mere mention brings to mind delicate fruit and berry aromas and wonderful taste.

Jam is a sweet dessert made by boiling fruits or berries with sugar.

The main difference between jam and similar products - jam, confiture or marmalade - is a jelly-like consistency. Jam is much thicker than jam, but more liquid than jam. These qualities make it possible to successfully use jam for sandwiches or pie fillings.

For cooking jam, it is better to use fruits and berries with a lot of pectin. These include all citrus fruits, gooseberries, currants - black and red, sour apples, plums.

You can make jam from any other fruit, but it is better to add lemon or orange zest to them for better gelling. An excellent option would be a fruit and berry combination of sour and sweet fruits. This will increase the natural content of pectin and taste jam with a new, unusual taste.

Unlike jam, where the fruits are pre-ground or pureed, chopped fruits or berries are used to make jam. In the process of cooking, they boil soft and lose their integrity. This jam is not like jam or confiture.

Another difference between jam and jam is that overripe or crumpled fruits cannot be used to make jam. The pectin content in them is not enough to obtain the desired jelly-like consistency, so the jam will turn out to be liquid.

The benefits and harms of jam

Jam is slightly inferior to jam in terms of preserving vitamins and nutrients. This is due to the fact that the jam is subjected to a longer heat treatment. Not all useful substances can withstand such a test.

But this does not detract from the benefits of jam. This dessert was and remains one of the most useful sweets. Vitamins and trace elements preserved in jam can help health, for example, during a cold or autumn blues.

Orange jam is good for beriberi and disruption of the digestive tract. It also helps to lower blood pressure.

Blueberry jam strengthens blood vessels, contributes to the normalization of the heart, slows down the aging process of cells. And, of course, blueberry jam has a beneficial effect on vision!

Raspberry jam will be indispensable for colds. It supports the immune system well and has an antipyretic effect.

Apple jam lowers the level of cholesterol in the blood, and lingonberry strengthens the immune system. Each jam retains the beneficial properties of fruits and berries from which it was made.

But only homemade jam will have such pleasant properties. Artificial preservatives and dyes are added to the store product. They not only negate all the benefits of jam, but can also be dangerous: for example, cause allergies or poisoning.

Subtleties of making jam

Features of cooking jam

Proper jam starts with proper brewing. Often, novice housewives ask themselves the question: how to cook jam so that it turns out thick and tasty?

The first step on the way to good jam is the choice of dishes. Jam, like jam, should be boiled in a wide saucepan or basin with a thick bottom. A large surface area from which the liquid evaporates is the first component in achieving the desired consistency of the jam.

Rinse the fruits and, if necessary, remove the seeds. Cut fruit into small pieces. In a bowl or saucepan, combine the ingredients according to the recipe. To ripe fruits, you can add a little unripe. This will increase the gelling of the jam.

It is important to observe the proportion of fruit - sugar. It is better to take the amount 1:1 or reduce the sugar content. Otherwise, you risk interrupting the bright taste of the fruit.

The main rule of cooking jam is to observe the temperature regime. The first 10 - 15 minutes the fire should be strong. After, when the fruits give juice and boil, you need to reduce the power of the flame. Jam should boil constantly, but not much. To do this, adjust the fire a little - reduce or increase.

And you need to stir the jam constantly. For this, a wooden spatula or spoon is best suited. Be sure to run it along the bottom and walls of the pelvis. So the jam will not stick, and it will become much easier to wash the dishes after cooking.

How to determine the readiness of jam?

Jam is a rather capricious product. To cook it correctly, you need to meet many conditions. Be careful when boiling jam: it is quite easy to spoil it.

Reliable checking of the readiness of jam consists of three stages.

Checking the bottom of the dishes. Run a wooden spatula along the bottom of the basin or pot in which the jam is being cooked. If the mass did not close immediately, then the jam is almost ready.
Spoon check. All culinary forums and websites advise checking the readiness of jam in this way. Scoop out some hot jam with a spoon and let it drip off. Sweetness should flow in a thin stream, and not fall in drops.

Scoop up a spoonful of jam again and let it cool down. The finished jam will fall off the spoon in a jelly-like chunk instead of dripping like a hot product.

Platter check. Pour hot jam into the center of a small saucer and wait a minute. Place the saucer upright. Ready jam will not flow, but will remain in place.

What to do if the jam turned out to be liquid or not thickened?

Cooking jam is a foretaste of real English breakfasts with tea and toast. And, now, when the sweetness is almost ready, an unpleasant thing turns out: the jam turned out to be too liquid. Has the pleasure of spreading jam on toast or adding it to pies "been covered with a copper basin"?

Even in this case, the jam can still be saved. There are at least three ways to thicken too thin jam.

In cooking and home economics forums, the number one tip is overcooking. So excess water evaporates from the jam, and the dessert acquires the desired consistency.

Is this method good? Together with the excess liquid, useful substances and vitamins leave the jam. Additional heat treatment destroys the remaining micro and macro elements, making the jam thick but unhealthy.

Some cooks have the idea to add a little starch to the liquid jam. In jelly, you can! Why not do the same with jam?

Sometimes starch gives jam a specific flavor. But, in the end, it all depends on the manufacturer and the amount of starch. You need to add about 1 tablespoon per glass of jam.

As a thickener, it is better to give preference to semolina, not starch. Semolina will definitely not add an unwanted taste. For a glass of jam, you will need from 1 teaspoon to 1 tablespoon of cereal, depending on the initial consistency. Mix semolina with jam and leave for a quarter of an hour until the cereal swells.

Breadcrumbs or ground nuts work in a similar way. But in this case, it is not always possible to achieve the desired result.

How to make thick jam?

You can make jam from any fruits or berries you like. But the thickest it is obtained from acidic fruits containing a large amount of pectin: all kinds of citrus fruits, apples, peaches, nectarines or pears.

To naturally increase the gelling properties of other fruits, add pieces of lemon or orange peel when boiling jam. This will not affect the taste of the dessert, and the consistency of the jam will turn out much better.

Sometimes experienced housewives advise adding some unripe fruits to good berries and fruits for jam. The acid present in them also increases the gelling properties of the jam.

In extreme cases, you can add store-bought pectin to the jam.

Why does jam leak out of pies?

The first thing that comes to mind is that the pie jam was too thin. In this case, the filling needs to thicken a little. You can read more about how to thicken jam here.

If the consistency of the jam is not satisfactory, then the whole thing is in the test. It could turn out to be too thin, and the jam that boiled during the baking process simply broke the unbaked barrier. A poor-quality pinch may also be to blame - the place where the edges of the dough stick together.

Too high an oven temperature can also cause jam to leak out. Heating up quickly, it will seep through the forming pulp of the pie.

What to do if the jam fermented or turned sour?

The first step is to try to save the dessert. Pour the workpiece into a wide bowl, add sugar at the rate of 0.5 kg of sand for 1 kg of jam. Boil the jam for 10 - 15 minutes and pour into sterilized jars.

If after that the jam remains spoiled, then it can be used for other home-made preparations: wine or moonshine.

Measures of jam

Amount of jam in:

Teaspoon: 5ml.
Tablespoon: 15ml.
Faceted glass: 200 ml or 200 g (when filled to the rim of the glass).
Ordinary glass beaker: 250 ml or 250 g (whole glass).

jam calories

Calorie content of a teaspoon of jam - 11 kcal; dining room - 35 kcal. The calorie content of 100 g of jam is 238 kcal.

The numbers may vary slightly depending on the type of jam.

The nuances of eating jam

Can jam be diluted with water?

Often, housewives, especially mothers, ask themselves: is it possible to cook compote from jam?

Jam is a self-sufficient product. It is not at all necessary to cook compote from it, because jam is a ready-made sweet. You can simply dilute it with water. You will get a wonderful compote or fruit drink, which can also be given to children. Of course, if the child is not allergic to the components of the dessert.

Is it possible to jam in the post?

Jam consists entirely of plant products. Formally, it is considered lean food. But jam is still a dessert. Therefore, each fasting person decides for himself how much sweets are allowed during the period of spiritual abstinence.

And do not forget about the true purpose of the post. Without spiritual purification and abstinence, fasting turns into an ordinary diet. Is this what you are striving for?

Is it possible to jam during a diet?

Jams and preserves are considered one of the healthiest sweets for a reason. Thanks to proper cooking, vitamins and microelements are preserved in them, which are especially needed for a losing weight person.

A complete rejection of sweets is the most common way to start a diet. But it has long been established by doctors that such a sharp change in diet is harmful to the body. In addition, the psychological factor comes into play. Refusal of favorite sweets can lead a person into a depressed state and cause an early breakdown in the diet.

Therefore, it is better to stick to a certain daily calorie intake. And jam will allow you to include sweets in your diet!

One - two spoons of jam per day will fit into 50 kcal. It's not that much. And it is unlikely that you will eat more - spread it on toast or take a spoon for tea.

Such an amount of jam will be useful even for a losing weight person.

Is it possible to jam with gastritis?

Gastritis is a long-term, chronic disease. His treatment can take months or years. Is it possible to afford a little sweet treat - jam during gastritis?

Jam does not contain a large amount of fat. Therefore, doctors sometimes allow it to be eaten. Of course, in small quantities and not during an exacerbation of the disease.

Be sure to consult with your doctor before adding jam to your diet for gastritis.

Is it possible to jam with pancreatitis?

Pancreatitis is a serious disease associated with inflammation of the pancreas. Therefore, foods containing heavy fats should be completely excluded from the diet.

Jam does not apply to such products. But during an exacerbation of pancreatitis, sweets are strictly prohibited. It's not even about the sugar content, but about the presence of so-called "fast carbohydrates".

If the disease has passed into the stage of remission or weakening, then the list of acceptable products is expanding. With pancreatitis, you can eat and jam, but in fairly limited quantities.

Is it possible to jam while pregnant or breastfeeding?

There are no significant food restrictions during pregnancy. You can eat and jam, but in moderation.

A breastfeeding mother should carefully monitor her diet. Jam should be introduced into the diet gradually, starting with one or two tablespoons per day. Be sure to watch the baby's reaction. If colic or allergies are not observed, you can continue to eat jam.

It is worth starting with jam from "dull" fruits - gooseberries, apples or pears. And only after that you switch to “bright”, red jams - cherry, strawberry and the like.

Jam is not only sweet for dessert. It retains useful substances from fruits and berries. Jam will be a wonderful reminder of the sunny summer, as well as support for health and good mood in the long winter.

Today I am sharing my favorite recipe for a delicious, thick strawberry jam, where the berry will cook in its own juice, without adding water. I will cook using the double boiling method. First, I will sprinkle the fruits with sugar so that they give juice. Then I boil the berries in the resulting syrup for 10 minutes - during the first heating they will completely give up their aroma and taste, the process of pectin extraction will start. I’ll try the resulting jam with a blender to a puree state and cook for another 25-30 minutes until it thickens. Due to double heating, pectin, which is necessary for solidification, is released from the berries faster. Therefore, you do not need to boil strawberries for a long time, the jam quickly becomes viscous and does not burn. In just 30 minutes you will get a thick and viscous jam, jelly-like, homogeneous, very tasty and richer in taste than regular strawberry jam.

Total prep time: 40 minutes + 2 hours in the first step / Yield: 750 ml

Ingredients

strawberries - 1 kg
sugar - 1 kg
lemon juice - 1 tbsp. l.

Cooking

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I wash the strawberries, remove the tails and dry them to get rid of excess moisture. Any berry is suitable for making jam: large, small, overripe and slightly crushed. It may not be perfect, but it must be sweet and ripe, then the jam will turn out to be very tasty and fragrant. The largest specimens can be cut into pieces, but this is not necessary, as a blender will still be used in the end.

I fall asleep with sugar in a ratio of 1: 1. I leave it at room temperature for 2 hours, stirring from time to time, so that the berries release the juice.

The released strawberry juice is poured into a saucepan where cooking is planned. It is advisable to use wide dishes, then due to the large evaporation area, moisture will quickly evaporate. Stirring with a wooden spatula, bring the syrup to a boil.

I put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will retain the color of the product and make the taste less cloying. I boil for 10 minutes, stirring and removing the foam. During this time, the strawberries will give even more juice, they will literally float in the syrup.

I cook the jam until thickened over medium heat (boiling should be active), stir with a spatula. Time it takes 20-25 minutes. The jam will gradually become more viscous, and after complete cooling it will thicken even more.

I pour strawberry jam into jars, always sterilized and dry. Close with clean tin lids. I turn it upside down, wrap it up and leave it in this form until completely cooled. I transfer it to storage in a cellar or in another cool place, isolated from sunlight. The blank is perfectly stored for 1 year.

On a note

Strawberry jam according to the recipe turns out to be tasty, thick, viscous and jelly-like. If you want to prepare a product with an even denser consistency that will be cut with a knife, then add pectin or a jam thickener based on it. For 1 kg of strawberries, you will need 10-15 g of pectin powder (read the exact ratio and detailed instructions from the manufacturer on the package). The amount of sugar in this case can be reduced to 600-700 g.

Many of us love strawberry jam and remember its taste from childhood. Such a delicacy can brighten up the most cloudy day, so you should learn how to cook it at home. And so that your work, time and money are not wasted, we suggest you study a few exclusive recipes making strawberry jam.

In addition to high taste, strawberries have a huge list of useful properties. It contains vitamins, macro- and microelements necessary for the body.

Did you know? The ancient Romans and Greeks made jam by boiling fruits and berries in honey. By the way, this delicacy has great health benefits and high taste.

The benefits of strawberries:

Due to the large amount of potassium and magnesium, berries have a positive effect on the work of the heart muscle, stabilize the level of blood pressure, prevent the development of heart attacks and strokes, and protect against stress and depression. Calcium and phosphorus strengthen bones and teeth.
A beneficial effect on the hematopoietic system occurs due to magnesium, cobalt, copper and iron. These minerals are present in strawberries in optimal amounts. They protect a person from the development of anemia and oncological diseases of the hematopoietic system.
A large amount of vitamin C helps to strengthen the immune system, and vitamin E is a natural antioxidant that removes free radicals and heavy metal salts from the body.
Strawberries also contain a lot of folic acid, which strengthens the walls of blood vessels.
Vitamin A improves visual acuity, rejuvenates and gives plasticity to the skin.
The salicylic acid found in strawberries has powerful antibacterial properties. During colds, it helps to reduce body temperature and relieve inflammation in the cells of the body.

Recipe 1

The first recipe will allow you to cook delicious and fragrant jam in just 20 minutes. The finished product will have high density, excellent taste and long shelf life.

Required Ingredients

To make a delicious strawberry treat, we need the following ingredients:

sugar - 0.7 kg;
strawberries - 1 kg;
half a teaspoon of butter;
agar-agar - 2 tsp;
water - 50 ml.

How to make jam

To make your jam really tasty and thick, you need to follow these step-by-step actions:

First, remove the stalks from the berries, and then cut each into several small pieces.
Put the chopped berries in a saucepan and cover them with sugar. We leave everything at room temperature for 2-3 hours (during this time, the strawberries will release juice, which will dissolve all the sugar).
Now pour 50 ml of water into a separate container and add agar-agar there. Leave the mixture for 15-20 minutes.
Put the strawberry mixture on a low heat and bring to a boil. When the berries boil, add butter to the saucepan with them (this is the secret of this recipe, the oil minimizes foaming during the boiling process).
Add agar-agar diluted in water to the berries and boil everything over low heat for 20 minutes. At this time, you can start the process of sterilizing the jars (put the jars in a large metal container with water and boil them for 7-10 minutes).
We pour the finished product into jars and seal them tightly. Then we put it in a dark place and wrap it with a warm blanket (at least for a day).

Important! In an aluminum pan, strawberries can oxidize, and in a stainless container they acquire an unpleasant aftertaste. Therefore, it is best to cook mashed potatoes in enameled dishes.

In the process of hardening, jars of jam must sometimes be turned over so that pieces of berries are evenly distributed throughout the volume.

Recipe 2

The second recipe for strawberry jam allows you to get an equally fragrant and thick product. Only in this case, we will grind the strawberries to a uniform liquid consistency.

Required Ingredients

To prepare a strawberry treat, we need:

strawberries - 2 kg;
agar-agar - 10 g;
granulated sugar - 1.5 kg.

Did you know? Strawberry jam can rejuvenate the body! All thanks to the natural antioxidants in its composition. But for this effect, it should not be boiled for hours (best of all - no longer than 15 minutes).

How to make jam

Step by step cooking process:

We fill the strawberries with sugar and leave for several hours so that the berries release the juice.
Next, beat them with a mixer. We should get a thick puree.
We take a sieve and pass the resulting mass through it. This is done so that the syrup separates from the seeds and large pieces.
We repeat the third point again for the remaining mashed potatoes with large bones.
Bring the resulting puree to a boil and boil over medium heat for 5 minutes. Such procedures must be repeated 3 times, between each heat treatment you should pause for 30-40 minutes so that the puree cools down.
In the process of the third boiling in the puree, add agar-agar. In the meantime, we sterilize the jars.

We pour the boiled jam into jars, cork them and put them in storage, after wrapping them in a warm blanket.

Recipe 3

This jam recipe is especially fragrant and exclusive, because during the cooking process, cherry is added to it - a favorite berry of many children.

Required Ingredients

To get delicious strawberry jam with cherries, you need to stock up on the following ingredients:

strawberry berries - 1 kg;
sugar - 1 kg;
pitted cherries - 300 g (you can put more, just rely on your taste);
water - 250 ml;
citric acid - 1/2 tsp

How to make jam

Step-by-step instructions for making delicious jam with cherries and strawberries:

To begin with, we fall asleep strawberries in a saucepan with a thick bottom and pour a glass of water into it.
We put the saucepan on a small fire, bring to a boil and cook for no longer than 5 minutes. Such a small trick allows you to increase the return of strawberry juice. The fact is that strawberries without preliminary steaming do not give moisture well and are hard to interrupt.
After steaming, add sugar to the saucepan and beat the berries with a mixer.
Put the pan back on the fire, bring to a boil and cook for 12-15 minutes. In this case, the fire must be weak, otherwise the foam may rise too high.
After 12-15 minutes of boiling, add cherries to the puree and cook for another 5 minutes. You should not cook for more than 5 minutes, since the sweet cherry cooks very quickly, and the initial high temperature of the syrup is already enough for it.
At the very end of cooking, add citric acid, which will preserve the natural color of the jam.
We sterilize the jars and fill them with cooked treats. Seal, turn upside down and wrap with a warm blanket. After 24 hours, the jars can be moved to the refrigerator or cellar.

What else can be added for taste and aroma

Fans of experimenting with flavors can try adding various berries, fruits and spices to the strawberry delicacy. Additives are best added during the cooking process.

Strawberry jam goes well with citrus fruits (lemon, orange).

You can add only lemon zest (without pulp and juice), so you do not spoil the taste of strawberries, and the subtle flavor will be the highlight of the jam. For 1 kg of strawberries, you can put no more than 2 tsp. lemon zest (add after boiling puree).

As spices, you can try ginger, vanilla, cinnamon, cardamom. Add no more than half a teaspoon per 1 kg of berries, otherwise you can lose the true flavor of the delicacy. Apricots, raspberries, peaches, blackberries, mulberries - all this can be an excellent addition to strawberry jam.

Strawberry jam preparation is a must-have dessert for the winter, an excellent filling for fragrant pastries and just a favorite treat. The jam combines pronounced taste and excellent texture. Even a traditional cooking recipe will delight real connoisseurs of taste with high quality. In addition, jam can be prepared in any way: with gelatin, pectin and mint.

Strawberry jam can be prepared without spending a lot of time and effort. A distinctive feature of jam from jam is that when cooking it is not necessary to maintain the shape of juicy berries.

Also, thickening components are often added to the jam, which give the consistency a viscous state. The proportions of sugar and fruits are selected individually. You can grind the berries manually or use improvised means: a mixer, a blender or a meat grinder.

How to choose and prepare strawberries

The main rule when choosing ingredients is the most ripe and juicy berries. The shape of the berries in this case does not make a difference, you can even take crushed and overripe strawberries. It should be thoroughly rinsed with running water and left in a colander to remove excess water. It is recommended to wash several times. Then ponytails, leaves and spoiled berries are removed.

How to make strawberry jam at home

There are several simple ways to make strawberry jam for the winter. Strawberries lend themselves well to processing, so from a variety of recipes you can choose the most convenient option.

Easy winter recipe

This method is considered one of the simplest and fastest. Therefore, it is suitable for beginners in making berry jams. Ingredients:

1.5 kilograms of berries;
1 kilogram of sugar;
lemon acid.

How to weld:

Peeled berries should be covered with sugar and left for an hour.

On a note! This is done so that the berries give juice.

Pour the resulting juice into a separate container and put on fire. Wait for a boil.
Add strawberries with sugar there and boil over low heat for 15 minutes. The mixture should be stirred periodically. Add citric acid.
During cooking, foam will form - it is better to remove it with a wooden spoon.
The boiled mixture will need to be ground with a blender and brought to a boil again. Boil after that for half an hour.
Pour jam into clean bottles.

"Five Minute"

The 5-minute strawberry jam recipe is very popular, because it is with this method that all vitamins are preserved. Cooking Ingredients:

2 kilograms of ripe berries;
1 kilogram of sugar;
lemon acid.

How to cook:

Grind the prepared berries in any way possible and mix with sugar.
Place the sugar mixture in a container, bring to a boil and boil for 5 minutes.

Advice! To evaporate as much moisture as possible, and the jam turned out to be as thick as possible, boil the mixture again after 8 hours.
Add a pinch of citric acid to the jar and pour the prepared jam. Cool down and wait for it to thicken.

In a slow cooker
You can make strawberry jam without the use of pots - just have a slow cooker in the kitchen.
Ingredients:
1.5 kilograms of strawberries;
1 kilogram of sugar;
lemon acid.

How to cook:
Pour the berries with sugar and let it brew. Grinding the berries is not required - just cut into pieces.
Place the berry-sugar mixture in the multicooker and select the "Stew" or "Jam" program, based on the model of the device. If there is no automatic timer, jam should be cooked for one hour.
Pour the prepared strawberry jam into clean containers, close and wait for it to thicken.

with gelatin
Sometimes the jam does not come out as thick as we would like. For this, a recipe with gelatin was invented - so the workpiece will have a perfect consistency, and the taste will remain the same. Ingredients:
2 kilograms of berries;
800 grams of sugar;
1 teaspoon gelatin.

How to cook:
Process strawberries, cover with sugar, let it brew.
Pour the mixture into a container for cooking and turn on the fire, bring to a boil. Cook for 7 minutes, stirring. Leave for 5 hours.
Bring back to a boil and simmer for 5 minutes. Let cool.
Dissolve gelatin in 100 grams of water. Add to chilled jam and boil for another 5 minutes.
Transfer to banks.

With pectin
Pectin is a good alternative to other thickeners. Jam prepared according to this recipe will definitely turn out dense and thick. Ingredients:
1 kilogram of strawberries;
500 grams of sugar;
1 teaspoon pectin (20 grams).

How to cook:
Grind the berries and pour into a container. Add pectin and mix everything thoroughly.
Cook over low heat until boiling. Reduce heat, add sugar and cook for another 7 minutes.
Allow to cool slightly and roll into jars.

Seedless
Delicious pitted strawberry delicacy resembles a jelly product in its consistency, and the taste is still the same. Ingredients:
1.5 kilograms of berries;
700 grams of sugar;
half a liter of water.

How to cook:
Put a pot with berries and water on the fire. Boil.
Boil for 15 minutes after boiling.
Wait for cooling and remove the bones: strain the cake through cheesecloth and a colander. Or take a fine sieve.
Strained juice sweeten and boil again. Boil one hour.
Pour into banks.

In a bread maker
Strawberry jam can also be made using a bread maker. In this case, the process will be much simpler - you don’t even need to stir the mixture.
Ingredients:
500 grams of strawberries;
300 grams of sugar;
thickener.

How to cook:
Finely chop the prepared berry and place in the bowl of the device. Add a thickener (you can use one bag of Gelfix). Pour in sugar.
Turn on the "Jam" or "Jam" program, based on the selected brand. Boil for an hour and a half.
Pour the finished delicacy into jars and close. Let it brew.

With mint
This unique recipe is for those who are in the eternal search for exquisite taste.

Ingredients:
1.5 kilograms of strawberries;
1 kilogram of sugar;
two sprigs of mint;
thickener.

How to cook:
Pre-fill the mint with boiling water and let it brew for one hour. At this time, prepare the strawberries: peel and cut.
Add the mint extract and sugar to the saucepan. While stirring, bring to a boil.
Place strawberries in sweet syrup and boil again.
Add the thickener and cook for one minute, skimming all the time.
Pour into jars and let steep.

How to store strawberry confiture
You can store strawberry blanks in any convenient place: refrigerator, cellar or balcony. The only condition is low temperature. If the jars are in the refrigerator, plastic lids can be used. For a basement or cellar, it is better to use tin. Strawberry jam with pectin is stored for no more than two years.
Having made summer stocks of incredibly fragrant and sweet berries, you can make delicious strawberry jam. Such culinary preparation will not only please the whole family, but also enrich the body with essential vitamins.