How to make strawberry jam for the berries. Making fragrant strawberry jam for the winter at home: the best step-by-step recipes with photos and videos

Nowadays jam can be bought at any grocery store, and its range is quite wide. But many housewives prefer to make their own jam, believing that only at home it turns out the most delicious and aromatic.

Strawberry is a very delicate berry. After just a few hours, its fruits lose their shape, secrete juice and acquire an unpleasant wine taste. Therefore, they try to process strawberries and put them into use as quickly as possible.

Subtleties of cooking

For jam, it is best to take berries of the same size, since the cooking time for large and small strawberries is different. If you want the berries to retain their shape after cooking, use small strawberries, since large berries take longer to cook and become overcooked.
The berries should not be under-ripe. Unripe fruits have neither taste nor aroma. Overripe berries become very soft during cooking, so they are only suitable for jam.
Before cooking, the berries are sorted and debris is removed.
Strawberries are washed by immersing them in a colander in a saucepan or basin with cold water. To prevent the jam from turning out liquid, the berries must be dried from moisture by placing them on a dry, clean cloth. Then the sepals are removed.
For 1 kg of berries, 1.3-1.5 kg of sugar is required. You shouldn’t skimp on it, because thanks to high content sugar, microorganisms that cause the product to sour do not develop in the jam. With less sugar, the jam may ferment or become moldy.
To save most useful substances, which are in strawberries, the cooking of jam should not be delayed for a long time. The best way- This is a preliminary sprinkling of sugar on the berries. After a few hours, the strawberries will release juice, which will significantly reduce the cooking time.
The quality of the jam depends on how quickly the sugar penetrates the berries during cooking. To prevent the berries from overcooking and remain intact, they must be soaked in sugar gradually. To do this, there is cooking jam in several stages. For example, strawberries are first dipped in hot syrup, kept in it for several hours, and then further cooking begins.
It is advisable to cook strawberry jam in portions of no more than 3 kg, since a large number of berries increases the cooking time, which affects the quality of the product. Long-term heat treatment worsens not only appearance jam, but also his beneficial features.
Jam packaged in jars is closed with lids only after complete cooling. If you close a jar of hot jam with a lid, then after cooling for back side condensation accumulates on the lid. It drips into the jam, thereby creating the preconditions for its souring.
Jam jars should be thoroughly washed, heated in the oven or over steam and dried. The lids also need to be washed and boiled, placed in a saucepan.

Strawberry jam with whole berries: recipe one

strawberries – 2 kg;
sugar – 2.6 kg;
citric acid – 3 g.

Cooking method

Sort the strawberries, remove green and spoiled berries.
Rinse by placing in batches in a colander and dipping it into water several times. Remove the sepals.
Place all the strawberries in enamel pan and sprinkle with sugar in layers.
Leave the berries prepared in this way overnight in cool place.
The next day, transfer the strawberries along with the released juice into a brass basin and place on slow fire. Stir occasionally until the sugar is completely dissolved.
Then increase the heat and cook the jam for 20-25 minutes from the moment it boils. Be sure to remove any foam that appears on the surface with a slotted spoon. To improve the taste at the end of cooking, add citric acid to the jam.
Cool the finished jam and pour into glass jars. Cover with lids or parchment.

Jam with whole berries: recipe two

Ingredients for five 0.5 liter containers:

strawberries – 1 kg;
sugar – 1.4 kg;
water – 500 ml.

Cooking method

Sort the strawberries, removing debris, unripe or spoiled berries. Wash it by dipping it in a colander several times. cold water. Remove the sepals.
Pour a kilogram of sugar into a bowl. Pour water. Boil the syrup.
Remove the basin from the heat. Pour the berries into the syrup and leave for 4 hours.
After this time, put the berries on the fire again and bring to a boil. Removing foam, cook for 10 minutes. Remove from stove. Leave the jam to sit for 8 hours.
Add 200 g of sugar, stir, put back on the fire. Cook for another 10 minutes. Remove the bowl from the stove and leave to steep for 4 hours.
Pour in 200 g of sugar, stir, put on fire. Bring to a boil and cook over low heat until tender.
Cool the jam. When cold, pour into glass jars.

Recipe three

strawberries – 1 kg;
sugar – 1.5 kg;
water – 2 tbsp.

Cooking method

Sort the strawberries, rinse, and drain in a colander. Remove the sepals.
Pour sugar into a bowl and add water. Boil the syrup.
Add the berries, bring to a boil and cook for 10 minutes, removing the foam with a slotted spoon.
Remove the bowl from the heat and leave to steep for 15 minutes.
Place on the stove again and bring to a boil. Cook over moderate heat for 15 minutes.
Repeat the same procedure 3 more times.
Pour the jam syrup through a colander into another bowl.
Place the berries remaining in the colander into clean and dried jars.
Place the syrup on the fire and cook for 15 minutes. Pour hot syrup over the berries. Cool the jam. Close with lids.

Very juicy strawberry jam

Ingredients for five 0.5 liter containers:

strawberries – 1 kg;
sugar – 1.5 kg.

Cooking method

Sort the strawberries, wash them, remove the stems.
Place it in an enamel bowl. Add a kilogram of sugar. Leave for 12 hours. During this time, a large amount of juice will be released.
Pour the juice into a cooking basin. Add another half kilo of sugar. Place on the fire and cook the syrup until the sugar dissolves.
Add berries. Cook over moderate heat, skimming off the foam, until full readiness.
Cool the jam. Transfer to clean and dry jars. Close with lids.

Thick strawberry jam

Ingredients for six 0.5 liter containers:

strawberries – 2 kg;
sugar – 1.5 kg;
lemon – 0.5 pcs.

Cooking method

Sort the strawberries, remove debris, unripe and spoiled berries. Rinse by dipping several times in a colander into cold water. Let the liquid drain. To do this, you can lay the berries on a clean cloth. And only now carefully tear off the sepals.
Place the berries in a bowl, add sugar. Place the dishes in a cool place for 5-6 hours so that the strawberries release juice.
Place the bowl over medium heat and, gently stirring the contents of the bowl, wait until the sugar is completely dissolved.
After boiling, cook the berries for 10 minutes. Be sure to skim off any foam that appears.
Then, using the same slotted spoon, scoop out the berries and place them in another container. Continue to simmer the syrup for an hour.
Then add finely chopped lemon along with the zest, after removing the seeds. Simmer everything together over moderate heat for another hour.
Place previously caught berries in the syrup and cook the jam for about an hour, turning the heat to the lowest setting.
While the jam is cooking, wash the jars. Heat them in the oven or rinse them with boiling water, and then dry them well by turning them over on a towel.
While hot, place the jam into jars. Leave uncovered until completely cool. Cover with lids or parchment paper.

Strawberry jam “Pyatiminutka”

Ingredients for four 0.5 liter containers:

strawberries – 1 kg;
sugar – 800-1000 g;
lemon juice – 2 tbsp. l.

Cooking method

Sort out the strawberries. Remove any unripe or spoiled berries.
Wash it by immersing it in small batches in a bowl of clean, cold water.
When the liquid has drained, carefully tear off the stems.
Place the strawberries in a bowl and add sugar. Leave in a cool place for 6-8 hours so that it produces juice.
Prepare jars and lids for sealing. Wash the jars thoroughly. This recipe requires sterilizing them so that the jam does not turn sour during storage.
After the specified time, place the basin on low heat and, stirring, bring to a boil.
Then increase the heat and cook the berries for exactly 5 minutes, removing any foam that appears. Pour in lemon juice.
Pour hot jam into jars and seal immediately tin lids. Turn upside down and cool.

Note: If you want more thick jam, after five minutes of cooking, let it brew for 5-6 hours, then put the jam on the stove again and cook for another 5 minutes. Some housewives repeat this procedure three times. Then the hot jam is poured into jars and rolled up.

Note to the hostess

The readiness of the jam can be determined as follows:

A drop of syrup on a saucer does not spread, but retains its shape.
When the jam is ready, the foam does not spread to the edges of the dish, but accumulates in the middle.
The berries are evenly distributed in the syrup.
In high-quality jam, the berries are well soaked in syrup.
The syrup should be clear, light, and not caramel-colored.
The jam should not smell like burnt sugar.

Strawberry jam is prepared by boiling the berries in sugar syrup. This is very useful product, which contains many vitamins, acids and microelements. During cooking, the beneficial properties are lost during heat treatment. Most useful option The recipe takes five minutes to prepare. Since the berry is little processed thermally, almost all the vitamins are preserved as in fresh berries. Strawberries normalize metabolism, normalize blood pressure, strengthen blood vessels and immunity. Helps you recover faster from colds.

Features of making strawberry jam

How to make strawberry jam?

Compared to other berries, strawberries do not need to boil the sugar syrup in advance. Preparation is much simpler, you just need to add sugar and cover the container baking paper or a towel and leave for ten hours. The berry will let go on its own required amount juice

To finished product there was an equal amount of berries and syrup, the same amount of sugar was added per kilogram of fruit. If you want some syrup large quantity, use one and a half kilograms of sugar per kilogram of berries.

If you want to make a large amount of jam, do not put the berries in one pan. This will damage the fruits. Ideal proportion per pan - two kilograms of berries excluding sugar. In this case, the fruits will cook evenly and the strawberries will retain their shape.

It is necessary to cook over low heat, stirring constantly so that the berries cook evenly and do not burn. You cannot leave the product unattended; during boiling, foam rises at lightning speed, and if you hesitate, it will be difficult to wash the syrup off the heated stove.

Many housewives believe that it is impossible to stir berries during cooking, so as not to damage the fruit. It's a delusion. It is necessary to mix, but correctly. Use only a wooden spatula or spoon. There should be no sudden movements. Stir only along the walls and gently along the bottom, touching the fruit as little as possible.

Berries sprinkled with sugar should release juice, this takes time. You can’t cook it right away, the strawberries will lose their shape and the undissolved dry sugar will burn.

It is better to cook in enamel basin. This material heats up evenly. The strawberries will not spread, will remain strong and retain their original shape.

How long to cook strawberry jam?

Being a delicate berry, strawberries do not require long cooking. Putting it on the fire, you need to boil it, simmer for five minutes, stirring very carefully with a wooden spoon and skimming off the foam that forms in the process. Remove from heat and leave to cool for ten hours. Repeat this three times. With this approach to preparation, the fruits remain strong, the syrup is transparent, and the aroma is pleasant. With a longer cooking option, if you decide to cook more, the berry will lose its original appearance and the syrup will become thick. Between preparations, store without refrigeration in a dark place away from direct sunlight.

How to choose the right berries?

When choosing strawberries, you should pay attention to the size and level of ripeness. It's important to choose right time for harvesting. It is optimal to collect in dry weather, preferably during the day. If you pick in the morning, the dew will be absorbed into the strawberries, making the berries soft and watery.

The tastiest jam is made from medium-sized berries. They do not fall apart during cooking and look good in finished form. If you put it in the refrigerator for a while, the berries will lose sweet taste and aroma.

All collected or purchased berries should be placed on the table and sorted. Large and very small berries are not suitable for perfect jam. Fruits that are damaged, rotten or overripe are not left for cooking. Pedicels with good berries removed and then washed.

Some housewives do not wash the fruits before cooking. It is not right. The berries must be washed so as not to spoil the taste of the jam with contaminants. Do not wash under running tap in a colander. The water pressure will damage the appearance of the berries. Pour cold water into a large basin and, while selecting berries for jam, rinse them one at a time. This way the berries will not be damaged. Take out the washed fruits by the handful and place them on a towel. You can’t keep them in liquid for a long time so that they don’t absorb water and become watery. It is recommended to dry completely so that excess moisture does not get into the jam. This process will take approximately six hours.

Strawberry jam with whole berries. Recipes:

Classic strawberry jam

Recipe strawberry jam for the winter, this recipe is the simplest and most common.

Ingredients:

sugar – 3 kg;
strawberries – 3 kg.

Preparation:

It’s good to sort through the fruits. Remove sepals. Rinse in the basin several times, changing the cold water. If it is not possible to purchase medium-sized berries, then cut large ones in half.
After washing, dry the strawberries. You can leave it for several hours to allow the moisture to evaporate, or use a paper towel and gently blot it dry.
Place the berries in a high heat-resistant container and cover with sugar, leaving for ten hours.
After a while, when the berries have released their juice, put on medium heat and bring to a boil. Next, cook for five minutes over low heat, remembering to remove the foam and stir.
After half an hour, when the mass is not so hot, cover with a towel or baking paper. Leave for ten hours.
Repeat the same procedure two more times.
After the third time, pour it hot into jars that have undergone a sterilization process. The container should be filled to the very top, leaving no room for air. If there is foam or bubbles, remove before closing the lid. Roll up the lids, previously boiled in water.

"Strawberries in their own juice"

There are few recipes for strawberry jam for the winter. own juice. Their difference lies in the amount of sugar and the time required for sterilization.

Ingredients:

sugar – 500 g;
strawberry – 2000

Preparation:

Dry the prepared, washed berries and cover with sugar for ten hours.
Sterilize jars. Transfer the berries. Pour the juice with a spoon.
Boil the lids and close the container.
Cover the basin with a cloth and pour in cold water. Place the jars, which should be in water up to the middle.
Turn on the fire. When it boils, cook for ten minutes.
Immediately screw the lids on tightly and cover.

This recipe makes two liter jars treats.

Strawberry jam for the winter “Five Minute”

The jam got this name because it only cooks for five minutes. This is the most quick option preparations.

Ingredients:

sugar – 2 kg;
strawberries – 4 kg.

Preparation:

Sort out the fruits. Remove rotten and bruised berries and stalks.
Using a bowl of water, rinse each berry, changing the water several times.
Remove the berries and dry them. Excess moisture will harm the treat.
Place in a deep container and sprinkle sugar on top.
Leave for ten hours. Do not mix the fruits.
Place on the stove. Boil for five minutes once it comes to a boil.
Remove foam. Along with it, the remaining garbage rises to the top, which is easy to collect.
Leave for 24 hours.
Repeat the cooking process and roll up.

According to this recipe, the delicacy is made with beautiful dense berries and liquid syrup.

Strawberry jam with whole berries in a frying pan

This recipe makes amazing taste jam. Even those who don’t like this delicacy will like it.

strawberries – 1200 g;
sugar – 800 g.

Preparation:

For this method cooking will do The berry is small in size but strong. Sort the fruits: separate spoiled, bruised and damaged berries from the total mass. Remove leaves. Wash and dry.
In a deep frying pan, mix strawberries with sugar. Immediately put on high heat.
During the cooking process, juice will begin to release from the berries. In about five minutes the delicacy will boil. Before you start cooking, keep in mind that the mass changes volume as it boils and begins to rise. Therefore, do not add berries to the edges.
Stir constantly using a wooden spatula. Skim off the foam. After some time, the mass will become thicker. Do a drop test. Take a plate, add some jam, if it doesn’t spread, it’s ready. During the cooking process, you can adjust the degree of thickness and remove from the heat earlier or later as desired.
Transfer the mixture into steamed jars with a spoon. Close the lids tightly.

Homemade thick strawberry jam

This cooking method is suitable for lovers of thick jam, which is easy to spread on a loaf and without fear of staining the table.

Ingredients:

sugar – 4 kg;
strawberries – 4 kg.

Preparation:

Rinse the fruits in a basin while removing sepals.
Dry or blot with a paper towel.
Place the berries in a container and cover with sugar.
Pour in the sugar in several additions, shaking the pan after each time so that it completely covers each berry.
Leave to let out the juice for 24 hours.
Boil the mixture. Boil for five minutes. Leave for a day.
During this time the jam will become beautiful saturated color and aroma. Boil and cook for about 30 minutes so that the delicacy boils down and acquires the required thickness.
Transfer to treated, sterilized jars. Screw the lids on tightly.

French strawberry jam with whole berries

Even foreigners love this delicacy. Just add new ingredient and jam turns from a Russian dish into a French dish.

Ingredients:

lemon – 2 pcs.;
sugar – 1400 g;

If you like thick jam that cannot be spilled, and the mass is applied only with a spoon, this recipe is for you.

Ingredients:

gelatin – 2 teaspoons;
strawberries – 2 kg;
lemon – 1 pc.;
sugar – 2 kg.

Preparation:

Sort the berries, remove leaves, rinse. If there are large berries, cut them in half.
Place the prepared fruits on the scale. In the process of selecting suitable berries, the weight decreased. If you don't have enough weight, add more berries or reduce the amount of sugar.
Pour sugar over the berries. They should sit for a day.
Boil for five minutes. Leave on the table for six hours. Beat with a blender. Boil for ten minutes.
Squeeze the lemon. Prepare gelatin. Pour the juice and gelatin into the strawberry mixture.
Cook for ten minutes. Remove the foam.
Cool the jam and transfer to the prepared container. Roll up.

Strawberry jam in a slow cooker

Today this is the most convenient way of cooking. In a slow cooker, the delicacy cooks itself and does not burn. Just calculate the volume of berries so that the jam does not boil away during the cooking process.

Preparation:

sugar – 2 kg;
berries – 2 kg.

Preparation:

Rinse the fruits. Remove leaves.
Place in the multicooker bowl.
Add sugar.
Turn on the “Stew” mode, after an hour the delicacy is ready.
Sterilize jars. Screw on the lids.

Everyone loves fragrant thick strawberry jam! If in winter you can taste whole sweet berries and wash them down with hot tea, then you can say that there is definitely happiness.

The simple recipes for strawberry jam that I have selected for you will help you stock up on this summer treat for future use and while away the long winter evenings over a cup of tea with your favorite girlfriends.

And if you get tired of seagulls, then look here. Here you will find a couple of delicious home-made ladies' liqueurs!

Strawberry jam without boiling the berries

The perfect recipe for making jam without cooking. in summer hot weather I don’t really want to stand at the stove - it’s hot. So try my recipe. It will help keep strawberries almost fresh.

For jam you will need:

strawberries – 1 kg;
sugar – 800 gr.

Preparation:

We wash the strawberries and remove the stems.

The berry for jam should be dense and dry! Even a small substandard will bring all our efforts to naught.

In a large container, sprinkle the berries with layers of granulated sugar. Leave the basin at room temperature all night long.

In the morning we prepare the jars and sterilize them using a proven method. The sugar should completely dissolve overnight. To make sure of this, you can check the juice by carefully stirring the jam with a spoon.

Place the jam in hot jars and close with a lid.

It is better to store it in the refrigerator or cold cellar.

Strawberry jam with whole berries - a classic recipe with step-by-step photos

Strawberry jam, cooked according to classic recipe, it turns out thick and viscous. This is how our grandmothers prepared it. The strawberries in it turn out whole, as they say, “berry to berry.” Detailed description With step by step photos will help you master making real strawberry jam.

Ingredients:

strawberry – 2 kg;
sugar – 1,200 kg;
lemon juice – 2 tbsp. spoons.

Preparation:

We wash the berries and dry them on a kitchen towel. In the bowl in which we will prepare the jam, pour layers of peeled strawberries and granulated sugar. We leave the workpiece overnight and begin the process in the morning.

First, very carefully transfer the berries into a separate bowl and boil the syrup. There is a lot of sugar at the bottom of the bowl. It should completely dissolve in the juice.

Place the container on high heat, bring to a boil, wait 5-7 minutes, skim off the foam and add the berries.

Cook over high heat until it returns to a boil, gently stirring the strawberries into the syrup. Leave the jam for 8 hours.

If you started cooking in the morning, then the next stage will be just in the evening. Thus, boil the jam 2-3 times for 5 minutes at a time and leave to stand for 8 hours each time.

The last stage is boiling the treat to the desired thickness. Boil the strawberries over low heat for 15-20 minutes, and check the thickness with droplets on a plate. But I personally always try it myself. The jam cools quickly in a spoon and it becomes clear what it will be like in a jar. You definitely can't go wrong.

The photo shows a completely finished dessert - after all the cooking. This is how a strong berry turns out.

Before the last cooking, add 2 tbsp. spoons lemon juice. He will save sweet preparation from mold and sugaring!

Place the finished delicacy hot into sterilized jars, close the lids and turn over. It is better to store it in a cool place! Maybe in the cellar.

Classic jam differs from “quick” desserts in its dark burgundy color and honey consistency. And on winter evenings it will delight both children and adults with its aromatic sweetness!

Five-minute strawberry jam

Probably everyone knows about Pyatiminutka strawberry jam. It is our family’s favorite because the berries in it turn out to be almost “alive.” The recipe for its preparation is very simple and even novice cooks can do it.

You will need:

strawberries – 1 kg;
sugar – 1 kg;
pinch citric acid.

Preparation:

Strawberries need to be washed, removed from the stems and large berries cut in half. Fill the mixture with sugar and gently shake the bowl so as not to crush the strawberries. Leave the future jam covered for 8 hours. During this time, the berries will give a lot of juice.
Then put the strawberries and sugar on the fire, bring to a boil and cook for 5 minutes, skimming off the foam.
We repeat the operation 2 more times. After each cooking, the jam must cool completely. At the end of the last cooking, add a pinch of citric acid and that’s it - our dessert is ready.

How to make thick strawberry jam

Another way to make thick strawberry jam. It turns out aromatic and incredibly tasty.

You'll need:

strawberries – 2 kg;
sugar – 1.5 kg;
half a lemon with zest.

Preparation:

Cover the berries prepared in advance with sugar and leave overnight. The strawberry will release juice and it will begin to dissolve the sugar.
In the morning, put the preparation on the fire and boil for about 10 minutes. We catch the berries with a slotted spoon, transfer them to a separate bowl, and cook the syrup for an hour with the lid open.
Then add finely chopped half a lemon with zest and cook for another hour.
Now you can return the berries to the syrup and continue cooking on low heat for 20-30 minutes.

We check the thickness of the jam like this - pour syrup onto a plate and draw a dividing line; if it does not leak, then the dessert is completely ready!

Bon appetit!

Recipe for strawberry and banana jam

Sometimes we have to put in a lot of effort to please our family and friends! You can take a note of a simple recipe for strawberry and banana jam and write it down in a notebook. This is a completely new solution to the well-known strawberry taste - fresh and unconventional!

Ingredients:

strawberries – 1 kg;
bananas – 2 pcs;
sugar – 700-800 gr.

Preparation:

Leave the berries sprinkled with sugar to sit overnight to release the juice.
In the morning, put the strawberries on low heat and cook until the sugar is completely dissolved.
Peel the bananas, cut into cubes and place in a saucepan with jam.
Cook for another 15 minutes, remove from heat, and leave the delicacy for 3-4 hours.
Then boil the dessert again until fully cooked. Pour into jars and store them.

And delicious foams can be served with morning tea.

Strawberry jam with gelatin – recipe and photo

Strawberry jam with gelatin is thick and very tasty. It is prepared in a simple and quick recipe, and can be stored for a long time at room temperature.

We will need:

strawberries – 500 gr;
sugar – 300 gr;
gelatin – 10 g;
mint optional.

Preparation:

Sprinkle washed and peeled strawberries with sugar. You can add a sprig of mint for taste.
Let the berries stand for several hours, and then place the basin on low fire. The foam needs to be skimmed off, and after a while the mint sprigs should also be removed.
While the berries are boiling, prepare the gelatin according to standard recipe. As a rule, it is indicated on the pack.
After 10 minutes of cooking, gradually pour in the gelatin and stir the jam.
Keep the dessert on the stove for another 5-7 minutes, turn it off and let it cool completely.

Boiled strawberries need to be crushed in a blender until homogeneous mass and also add gelatin.

Liquid jam will become thick very soon. It can be served to the table to the delight of family and dear guests!

Strawberry jam with mint

Fragrant strawberry jam can be supplemented with new notes of mint and oriental spices. The original recipe is worthy of further culinary feats and surprised admiration!

Ingredients:

strawberries – 1 kg;
sugar – 1 kg;
water – 200 g;
basil (mint) or mint – 1 sprig;
lemon – 1 piece;
spices – ginger root, nutmeg, cinnamon powder, lemon zest and juice.

Preparation:

First, make syrup from sugar and water.
Then add 20 grams of finely chopped ginger root, 2 spoons (without a slide) nutmeg, a level teaspoon of cinnamon, juice and zest of one lemon. Basil and mint sprigs will add flavor and aroma to the jam.
Bring the syrup to a boil and begin to put the berries in it. At the beginning of cooking, skim off the foam and stir occasionally gently.
In total, boil the jam for 5 minutes, let it cool, and repeat the procedure 2 more times.

Spices and mint will give the dessert a unique exotic taste. The jam will charm children and adults with its sweet taste and delicate mint aroma!

And as always, finally, a video recipe for thick strawberry jam with hard berries.

Bon appetit and see you soon!

There is probably not a single person who does not like strawberries. This is the very first, bright and fragrant berry always pleasing to the eye. And when she shows off on the table, she always lifts the mood.

It is not only a rich source of vitamins, but also a real delicacy. But, unfortunately, her life is not very long. At most, you can enjoy its presence on the table for two to three weeks. And then wait again for a whole year.

But you don’t have to wait, right? You can prepare berries for the winter. And there are many ways to do this - you can freeze it, make compote from it, and, of course, cook a delicious aromatic delicacy.

There are also many recipes and methods for such delicacies today. These are the so-called classic options, including such a popular method today as the five-minute method,” which many housewives have been preparing for many, many years. And they pass the recipe from mother to daughter, and so on.

And now with the appearance in every home household appliances They began to cook in a slow cooker, or without cooking at all. Store it in the freezer. They also come up with original recipes, for example with gelatin. And all in order to please your beloved household members.

Today we prepare it from strawberries, but by default, we understand that basically we all use country Victoria for these purposes. After all, it is mainly what grows in our beds. It bears fruit better, does not freeze in winter, and is also sweeter in taste. That is why gardeners love it so much.

A real strawberries can be collected in the forest, or on forest clearings. There is also a lot of it on the sunny hillsides. Although it is quite small compared to Victoria, it is more aromatic. Although it is also grown in summer cottages. My mother specifically plants two beds of strawberries to make jam. She believes that it is tastier and more aromatic.

In general today's recipes You can harvest both strawberries and Victoria, and even wild strawberries. They are all related, differing in size, taste and aroma. And the cooking technology is the same for everyone.

So, let's get started.

This is a very simple recipe that many people use. And today we will cook too. To prepare it, we need only two ingredients - strawberries and sugar. And, of course, desire and good mood.

We will need:

strawberries (victoria) – 1 kg
sugar – 650 – 700 gr

The number of strawberries can be any. In this case, you should change the amount of sugar proportionally. Also, its amount may vary slightly depending on the sweetness of the berry. If the berry is sweet, then 650 grams is enough.

There are recipes where 1 kg of sugar is added to 1 kg of berries. You can cook it this way, especially for those who like it sweeter. And in the following recipes we will also use these proportions.

Preparation:

1. Place the strawberries in a bowl, pour water over them for 1 - 2 minutes and rinse with your hands. Then put a small batch in a colander and rinse it again with water, lowering it into a container of water. Then remove the stalk by gently pulling it and twisting it slightly. Try not to crush the berries.

It is not recommended to first remove the stalk and then wash the berry so that juice does not leak out of it.

2. Then drain the water, put a new batch of berries in a bowl and rinse them again. And so on until it’s all over. It is better to wash and clean it in small batches.

3. Place peeled strawberries (victoria) in a saucepan or basin in which you will cook. It is better to layer it mixed with sugar. To do this, pour a little sugar into a basin, like a small pillow. And put the first layer of berries on it, which in turn are sprinkled with a layer of sugar. And so on.

4. Now you need to leave it for several hours, maybe even overnight. It's okay if it stays at room temperature. Victoria must let out the juice, and in sufficient quantities. But if the weather is very hot, then put it in the refrigerator.

The only thing you need to remember is to cover the container with a towel. So that nothing accidentally gets into the contents.

You can see if it has released enough juice by slightly tilting the container. Moreover, there may still be a sufficient amount of sugar at the top, but quite a lot of juice has already formed at the bottom. And if this is the case, then it’s time to start cooking.

5. Place the container with the berries on medium heat and start heating. During this process, even more juice will be formed and soon it will cover all the berries. And this is good, it means they will turn out juicy.

And at this stage there are two ways

The first is to cook immediately until done. But in that case we will gain time, but we will lose bright color berries
the second is to cook in several stages. And in this case, we will retain the bright color of both the syrup and the strawberries. In addition, all the fruits will be intact, which is called “berry to berry.”

And I choose in in this case second option. I’ll describe the first one in the next recipe.

6. At some stage of heating, white foam will begin to appear; it will need to be carefully removed with a wooden spatula. Use it to carefully lower the berries into the syrup so that they are better saturated with sugar syrup. And it has already appeared in all its glory - bright, tasty, rich. It’s as if we are bathing the berries in it and waiting for the syrup to boil. That's when you need to turn it off.

Distinguish between when it is just boiling and when it is already boiling. When boiling, active “bubbles” appear on the surface, and when boiling, single and weak ones appear.

After turning off the heat, “buy” the strawberries a little more, dipping them into the sugar syrup with a spatula.

7. Remove the basin to a secluded place and leave to infuse for 8 - 10 hours.

Ask why in a secluded place?! No, don’t think that this will make it taste better. I just had such a case when I left the basin on the kitchen table. My cat, apparently, liked the smell coming from the basin, or curiosity played the main role, in general, he jumped on it, hooked it with his paws and knocked it over on himself.

The syrup with berries shot up in all directions all the way to the ceiling, eventually spilling in a large red spot all over the recently purchased new rug.

The cat first froze for a second, then began to rush around the house like crazy, jumping on sofas, beds, chairs... In general, on everything that came in the way.

It’s good that the jam had cooled down and was no longer too hot.

And it should also be said that this was a pitted cherry treat. And before that, I took out these same bones for 4 hours, or even more!

Needless to say, it had to be prepared again, the rug had to be changed, all the sofas and armchairs had to be washed, and the kitchen had to be renovated. Well, first, calm down and bathe the cat...

Since then, I always put the basin with its contents in a secluded place.

8. After the berries have steeped and been saturated with syrup, put the container back on the fire and bring to a boil again. We also remove the foam. Thus, repeat the entire process 3 - 4 times.

Everything, about everything, may take two full days and one night. Sprinkle with sugar overnight and leave to infuse until juice forms.

Warm it up in the morning and leave it until evening. Then the next day we warm it up again in the morning and evening. That is only four times.

During the entire cooking process, the color of the syrup practically does not change. Remains as bright, juicy and rich. And it is clear that all the berries remained safe and sound. Beauty, and that's all!

9. And the next step is to pour our delicacy into sterilized jars, cover with sterilized lids and screw on. Since we don’t have too much sugar in the syrup, the jam must be sealed hermetically. This way it will be stored better and will not lose color.

It is not necessary to sterilize it, but it should only be poured into jars while it is hot.

It must be said that while it is hot, it is liquid, then it will cool, infuse and become thicker. But if you want it to be even thicker, add pectin to it during cooking.

Also try to put more berries in the jars, and only then add as much syrup as you want. And if there is any excess syrup left, it can also be poured into sterilized jars and closed with lids. You will then need it for frosting cake layers, or the ones we all love so much.

This will be especially good for those who really like to catch berries from syrup (I am one of those people). And in this option you can eat almost only berries.

10. Turn the twisted jars over and place them on the lids. Cover with a blanket or large thick towel and leave until completely cool.

11. Then turn it over and store it in a cool, dark place.

I cooked from 2.5 kg of Victoria and 1.5 kg of sugar. And from this amount I got 5 half liter jars.

In winter, open the jar and eat with tea. The jam turns out beautiful, bright and very tasty. It's a pleasure to eat!

Thick and tasty delicacy “Berry to Berry”

If you don’t have free time, then you don’t have to spend two days cooking. You can simply cook it immediately until done. This method is generally considered classic and is also often used by housewives.

In this case, the color will not be as bright as in the first recipe, but the finished product will be thick and with intact berries. That is, the way we wanted.

It will turn out quite thick, but if you want, you can add pectin during cooking, and it will be super thick. I don't do this, I prefer to cook it without any additional additives.

We will need:

Victoria – 1 kg
sugar - 1 kg

Preparation:

1. Pour water over the berries for a couple of minutes, drain the water, and, if necessary, rinse again using a colander.

Then remove the stem by holding it with your fingers and turning the berry. If it is hard, and it is better to pick it up so that it remains intact, then cut off the stalk with a knife.

Do not keep the berries in water for a long time, as this will make them watery.

2. Wash in small batches and place in a container in which you will cook.

3. As you lay it out, sprinkle it with sugar. We won’t mix it later, so it’s better to pour the Victoria in layers.

Sugar is usually used in a one to one ratio. That is, as much Victoria as there is sugar. This is the standard. But there are also exceptions. So, if the berry is too sour, then you can add sugar, even by 100, or even by two hundred grams.

4. Cover with a towel and leave to infuse. The berry should release juice. This may take from 2 to 8 hours, depending on the variety, size and degree of maturity of the Victoria.

If after 4 hours of standing there is little juice, then put the container with the contents in the refrigerator and let it sit for some time. In this case, you can leave it overnight.

Or you can speed up the process and place the container on very low heat to warm the contents slightly. But the main thing is that the sugar that has accumulated at the bottom does not burn. When you see that enough juice has been released and the sugar at the bottom has melted, you can turn up the heat to medium.

5. To check if there is enough juice, you can simply turn the container slightly on its side. And if it is formed in sufficient quantities, it will appear above the berries. Although there may still be a layer of sugar at the top.

6. In this case, it’s time to put the container on the fire. At first, let it be very small, I would even say minimal, so that the sugar does not burn and is completely dissolved. Then you can increase it to medium so that the syrup boils faster.

7. After the syrup boils, turn the heat back to minimum and cook until tender. Periodically, “bathe” the berries with a spatula. It can also be used to gently mix the contents.

This may take approximately 50 - 60 minutes.

8. Readiness can be checked in this way. If you drop a drop of syrup on the saucer and it does not spread, then it is completely ready.

There is also this way of checking. Pour a spoonful of syrup onto a flat plate and draw a line along the surface with the same spoon. If the line remains clear even after some time and the syrup does not fill it, then everything is ready.

Previously, we would drop a drop of syrup onto our fingernail, and if it didn’t drain when we tilted it, it meant it was time to turn off the heat.

9. Sterilize jars and lids in advance, pour hot jam into them and screw the lids on. Turn the jars over and cover them with a blanket or large towel. Leave until completely cool.

Then turn it over to its normal position and place it in a cool, dark place.

10. Open in winter and eat with pleasure!

You can simply eat this tasty treat with hot tea, or you can serve it with, or.

Thick “five-minute” jam with whole berries

There are several options for preparing this method. One of them provides approximately the same execution as we had in the first recipe.

That is, the berries are sprinkled with sugar, then you should wait until the juice appears. And only after that we cook three or four times for 5 minutes. Between cooking we wait 10-12 hours, or even more, allowing the berries to cool and soak thoroughly in the syrup.

There are several rules for this preparation:

the berries must be ripe and undamaged.

Cook in small batches. It is advisable to take no more than 1 kg of berries at a time, or even better, a little less. This is enough quick way, and it is very important to achieve quick and uniform heating of the berries. And this can only be done when there are few of them.
measure the amount of ingredients not in kilograms, but in containers. That is, if you use a bowl as a measure, then you will need a bowl of strawberries and a bowl of sugar.

We will need:

bowl of strawberries
bowl of sugar
water - 100 ml

Preparation:

1. Rinse the berries and add cold water. Let it sit in it for a while, but no more than a couple of minutes, then carefully remove the stalk. Place the berries on a plate to drain off excess water.

2. We will prepare the jam using pre-prepared sugar syrup. And we need to approach this issue very carefully.

Pour sugar into a bowl and fill it with water. You can also use a thick bottom pan for this to create high temperature and don't burn the sugar.

3. Mix sugar with water. We have little water, and of course it will not begin to dissolve in water, but it will absorb moisture and it will be easier to melt it later.

It was possible to add more water (there are recipes where both 500 and 600 ml of water are added), then it would be easier to prepare the syrup. But in this case, the finished product will contain more liquid than berries. Therefore, we pour a little water and will carefully monitor that everything turns out as it should.

4. Place the container with sugar on medium or low heat, arm yourself with a wooden spatula in advance and, stirring constantly, begin to melt it. At first it will be too thick and stringy. At this stage, you need to mix it especially carefully so that it does not burn. But gradually it will become thinner, and eventually it will take on this appearance.

This is a very important moment. If you burn the sugar, it will no longer be suitable for subsequent cooking. We'll have to start all over again.

5. That is, at this stage there is no need to wait for liquid syrup, it will not be like that, since there is too much sugar and too little water. The only important thing is to melt the sugar, which we did.

6. It's time to put the berries in the syrup. Lay out and mix carefully; it is better to use a wooden spatula for this, so as not to damage the strawberries.

7. At first, the boiling will stop, and this is understandable - after all, the berries are cold, and now the entire contents need to heat up again. And as soon as heating occurs, the berries will begin to release juice, more and more liquid will appear, and the sugar will completely dissolve.

8. During this process, we heat the strawberries over very low heat and no longer use a spatula. And so that the sugar does not stick to the bottom and the berries are evenly soaked in syrup, simply shake the pan periodically. To do this, we take it by the handles, using a towel, and simply shake it from side to side, using light circular movements.

This action will allow you to avoid crushing the berries, and they will remain whole and beautiful. Shake the pan every two minutes, the contents will be evenly heated and soaked in juice.

9. Cook in this manner until it boils and is ready. You can tell if it’s ready by the following signs: if bubbles appear around the edges of the pan, then you need to shake the pan again, heat the berries for 5 minutes, and that’s it – they’re ready.

10. You should already have sterilized jars and lids ready. Place into jars immediately hot product, cover with a lid and tighten.

11. Turn over and place on the lid under a blanket or large towel. Let cool completely. Then install as usual. Store in a cool, dark place.

Enjoy eating!

Strawberry delicacy without cooking

Although our delicacy today comes from the word “cook,” there is a recipe in which you can do without it. I know two such methods. One of them involves preparing strawberries in their own juice, where the berries are placed in jars, covered with lids and sterilized. Then it is twisted and stored.

But in this method, although we do not cook the berries, we still subject them to heat treatment using sterilization.

But the second method just corresponds to the theme of the material. Let's take a look at it. Moreover, it is simple like no other.

We will need:

strawberries – 1 kg
sugar - 1 kg

The amount of sugar can be varied depending on the sweetness of the berries. The minimum amount of sugar is 650 grams per 1 kg of strawberries and the maximum is 1.3 kg per kg. How sour berry, the more sugar you need.

But as a rule, everyone always adheres to the one to one proportion. And for freezing you can take less. But this again depends on the taste of the berries.

Preparation:

1. Place the berries in a colander and rinse. It is better to do this in small batches so that all the sand can be washed away without hindrance.

For this method it is better to take ripe berries small size. They will be more likely to be saturated with juice and will taste better than large ones.

2. Then place the berries in a bowl and let the water drain. Then remove the stalk.

3. Prepare a container in which we will prepare the jam. Pour some of the sugar down and place the berries from which the stalk has been peeled on top. You should get a dense layer.

4. Then sprinkle sugar again and lay out the peeled berries again. And so on until one and the other ends.

5. Prepare a wooden spatula for mixing. Begin to gently mix the berries with it, moving them from bottom to top. Try not to damage their integrity. The more carefully you mix, the more whole the berries will turn out.

For the first time, stir for 7-10 minutes until the juice appears. As soon as it appears in sufficient quantities, put the container aside and cover with a towel.

6. Stir it again approximately every hour, and so on all day. Or rather, to a state of readiness.

Readiness is determined as follows: during the next stirring, you will notice that there are no grains of sugar left in the syrup. That is, it must completely, completely dissolve!

7. It happens that the berry is not very juicy, and the juice is formed slowly, which means the sugar dissolves less well. In this case, the bowl of berries can stand for two days, and naturally, it will need to be stirred periodically for two days.

If it is very hot outside, then on the second day it is better to put them in a cool place so that they do not sour. But in general this rarely happens, especially if you stir frequently. There is a lot of sugar, and this is a preservative that keeps the product from souring.

8. But finally, we saw that there are no sugar crystals in the syrup, and we can pack our preparation for storage for the winter.

You probably already guessed how we will store our strawberries. That's right, we'll freeze it! And for this we will need plastic containers. They are different shapes, and different sizes, choose to your taste.

You can even use plastic sour cream cups, especially if you saved the lids from them. Or just buy new ones at the store. Buying them nowadays is not difficult.

9. And so, put the contents into containers and put them in freezer. Delicious fresh berries will delight you all winter. At the same time, retaining most of its vitamins. And sugar will prevent them from freezing completely.

This is jam!

By the way, it is also prepared from ground berries. Also combine them with sugar and stir for a day or two until the sugar is completely dissolved.

My granddaughter simply loves this dessert. I'm ready to eat it without stopping. Of course, it’s so delicious!

Delicious strawberries in gelatin

Lately they have started making this kind of jam. It's even more like thick jam. It has some advantages, and let me tell you them.

The product turns out to be very thick, and this has always been considered a great advantage for any dessert of this kind.
It turns out bright and beautiful.
It is excellent and keeps for a long time.

We will need:

strawberries – 1 kg
sugar - 1 kg
gelatin - 10 g
lemon - 0.5 pcs

Preparation:

1. Rinse the berry thoroughly and remove the stem. Let the water drain.

2. Sprinkle in layers along with sugar in the container in which you will cook. Let it sit for a while and let the juice stand out. This may take 2 - 3 hours. The container with the contents can be slightly shaken or stirred to speed up the process.

3. Place on low heat and bring to a boil. Heat for 5 minutes, stirring with a wooden spatula. Remove foam.

4. Remove from heat and leave to soak in syrup for 6 hours.

5. Then puree the berries using a blender and heat again for 5 - 10 minutes, gently stirring with a wooden spatula. Leave to infuse again for 6 hours.

6. On last stage Pour gelatin in advance with a small amount of water and dilute it to a homogeneous liquid state.

7. Squeeze the juice of half a lemon into the contents and put on fire.

8. As soon as it boils, pour in gelatin in a thin stream. Cook everything together for another 10 minutes.

9. Immediately pour the hot product into sterilized jars and close with sterilized lids. Turn over, place the jar on the lid and cover with a blanket. Leave in this state until completely cooled.

Then store it in a cool, dark place, away from heating appliances.

10. Eat with pleasure. It is especially tasty to spread this jam on bread.

This recipe is a little out of our theme today, since here we use not whole berries, but crushed ones. I just haven’t tried cooking this option with whole berries, so I don’t know how it will turn out.

When I try it, I’ll write a detailed recipe.

Strawberry jam in a slow cooker

Making strawberry treats in a slow cooker is also quite simple. And it turns out just as thick and tasty as the previously prepared options.

And so that you can take a little break from reading, I offer you a video. It tells and shows everything, so let's get together and see how it's done.

So if you have a slow cooker, then you can safely prepare strawberry treats in it. Just don’t forget to open the lid in time and stir the berries. So that each of them is evenly saturated delicious juice and sugar syrup.

And so that in winter we can enjoy delicious and aromatic dessert along with hot tea.

How to make thick strawberry (Victoria) jam with whole berries

Delicious jam comes from delicious berries. This is an axiom for any dish, and ours today is no exception.

All berries should be sorted before starting cooking. Remove wrinkled, beaten, and especially those with rotten rot. Even if you want to cut it off. It’s better to throw it away immediately, as it alone can ruin the wonderful taste of the entire sweet treat.
For harvesting, it is better to take medium-sized berries. It is also desirable that their sizes do not differ greatly from each other. Such berries are more likely to release juice and be saturated with syrup, which means they will be tastier. In addition, such berries warm up faster, which means they are less susceptible to heat treatment. And they are stored better.

The berries should be washed in several waters. It grows near the ground, and often even touches it. In addition, the rains leave their dirty traces on it. Therefore, rinse it first in a bucket or large basin, and then in small batches in a colander.
You can wash strawberries in diluted vinegar solution. This completely disinfects the berries, and this will help to better preserve the treat and not “play” while it is stored. Take vinegar per 1 liter of water - 1 tablespoon of 9% or wine vinegar
The berry should be washed along with the stalk, and only then removed. If you do this differently, bacteria may enter the removal site, which can subsequently also lead to the jam “playing” and the lid lifting.

In addition, juice immediately begins to release from the peeled berry, and there is no need to wash it off.
Do not soak the berries in water for a long time, as this will make them watery.
If you want to make jam with whole berries, then handle them very carefully during the entire preparation and cooking process.
To mix, use a wooden spatula or spoon; it is more gentle when stirring. In addition, berries contain a lot of vitamin C, and so that it does not react with metal spoons, it is better to use wooden ones.
Cooking should be done in containers specially designed for this purpose, or thick-walled pans from of stainless steel. Do not use aluminum cookware for cooking so that the berries do not oxidize in it.
It is best to prepare the delicacy without the presence of water, that is, in its own juice, or with a minimal amount of it.
To do this, sprinkle the berries with sugar and leave for 6 - 12 hours.
During the cooking process, it is better not to stir the contents, but to shake them slightly; this will help prevent the sugar from burning and the berries from being crushed.
Try to choose recipes that can reduce cooking time. The longer we heat the product, the less vitamins remain in it. Of course, there will be taste, but if there are also vitamins, then it will be great.
Be sure to properly sterilize jars and lids. Do this in advance so that all the water has time to drain.
Pour the jam into jars carefully and carefully while it is hot, or rather boiling. While the container with the contents is simmering over low heat, immediately transfer it from it into jars.

Immediately twist it. Then we turn it over and put it under the blanket and let it stand. until it cools down.
The preparations for the winter should be stored in a dark place to preserve the color, and in a cool place to simply preserve them.
If the jam has undergone minimal heat treatment, it is best to store it in the refrigerator.

Like these ones simple tips so that your jam turns out aromatic, tasty, healthy and full of vitamins.

Be sure to prepare it. This process creates coziness throughout the house. It should always be on the table so that everyone can pour themselves a mug of hot tea or spread it on bread at any time of the day or night thick treat and enjoy the taste to the fullest.

Bon appetit!