Description of berry jam, as well as its calorie content; use of the product in cooking; how to cook at home from different berries. What is confiture: homemade recipes

Jam is a product made from fruits and berries, boiled in sugar syrup to a jelly-like consistency, in which part or all of the fruits are in a boiled state. Here's a description: how to make jam.

To make jam take good quality fruits and berries. You can use ripe and overripe ones that are not suitable for jam, with cracks, bruised and small ones. Cook the jam in a shallow copper or brass basin with a capacity of 2-5 liters. It must be cleaned of traces of copper oxide and dried.

Jam is most often made from , strawberries,. Prepared fruits are first boiled in water or a weak sugar solution (per kilogram of fruit - 15 g of sugar, 0.5 cups of water, for 15 minutes). The first cooking achieves the formation of a gelling substance. Then the fruits are poured with sugar syrup (per kilogram of fruit - one kilogram of sugar, 1.5 glasses of water). Cook the jam until tender over low heat, stirring occasionally to prevent it from burning.

Cook according to general rules. The berries are sorted, sepals and stalks are removed, and washed by placing them in a colander in water. Place the prepared berries in a basin, add water (one glass of water per kilogram of berries), bring to a boil and, stirring, cook until completely boiled. Then the berries are poured with syrup (for one kilogram of sugar - one glass of water) and boiled for 15-20 minutes from the moment of boiling. Instead of syrup, the berries can be covered with granulated sugar.(for one kilogram of berries - one kilogram of sugar). Five minutes before the end of cooking, add 2g to the jam. citric acid. Hot jam is placed into jars, covered and pasteurized at a temperature of 90°C: in half-liter jars for 10 minutes, in liter jars - 15.

Cooked according to the same recipe strawberry jam.

How to make apple jam

To cook apple jam , the fruits are sorted, washed, peeled, seed nests and stalks are removed and cut into slices. Apples having delicate skin(Antonovka, White filling), boiled with the skin.

The chopped slices are boiled in water (for one kilogram of apples - 2 glasses of water) until completely softened and even boiled (10-15 minutes). Then syrup is added to the fruit (for one kilogram of sugar - one glass of water) or sugar (for one kilogram of fruit - one kilogram of sugar). During cooking Stir the jam mixture regularly. Cooking time from the moment of boiling is 30 minutes.

Cooks according to generally accepted technology. The fruits are sorted, selecting them according to their degree of ripeness for more uniform penetration of sugar into the fruit, wash, remove stalks and seeds. Large fruits are cut into halves or slices.

The prepared fruits are placed in a bowl of water (water 10-15% of the weight of the fruits), boiled for 3-5 minutes, depending on the degree of ripeness of the fruits, until cracks appear. Then pour in syrup (for one kilogram of sugar - one glass of water), cook the jam until ready.

Ready the jam must match the color of the fruit, and the taste is without the aftertaste of burnt sugar. Cooking duration is no more than 40-45 minutes.

Likewise make jam from peaches, plums and cherry plums.

It is not necessary to sterilize finished jams, but when hot, immediately pour them into jars and cover with lids.

Jam, marmalade and marmalade are often used as synonyms, but this is fundamentally incorrect; although the concepts are close, there are some differences. IN classic jam fruits (berries and pieces of fruit) must retain their shape, jam is prepared in the consistency of puree, jam is not specially crushed, but is boiled to the point where the fruits and berries are softened. Sometimes an artificial thickener, gelatin, agar-agar or pectin is used in preparation, but this recipe is no longer classic jam, it is correct to call such a dish confiture or jelly.

Jam at home is prepared in the same way as preserves, only it is kept on fire longer, due to which the consistency becomes more like jelly. Absolutely any fruits and berries are suitable for this treat. Preservation is stored, subject to preparation rules, all winter.

A selection of the best jam recipes

Recipe 1: Homemade jam from apricots

Ingredients:

900 g granulated sugar;
2 kilograms of apricots, peeled and pitted.

Pour 500 ml of water into the pan, add sugar, place on low heat and, stirring constantly, cook until the mixture begins to boil. Stop stirring and cook for another 10 minutes. Add to sugar syrup apricots and cook, stirring occasionally, for 2 1/2 hours. Pour hot, freshly made jam into sterilized jars (slowly so that they do not burst), cool slightly, then cover tightly with the prepared lid.

Recipe 2: Cherry jam

Ingredients:

2 kg of pitted cherries (or sweet cherries);
1 kilogram of granulated sugar;
juice of 1 lemon, strained.

Place the cherries in a saucepan, add sugar and place in cool place for 3 hours. Then pour lemon juice over the berries, place on the stove and, stirring occasionally, cook over medium heat for 1 1/2 hours - until full readiness berries Pour the finished one cherry jam into pre-carefully sterilized jars and let it cool slightly, then close the lid.

Recipe 3: Simple Strawberry Jam

Ingredients:

1 kg strawberries;
1 kilogram of sugar.

Wash the strawberries and place them in a thick-walled saucepan. Add sugar, place on the stove and, stirring constantly, cook until the mixture boils. As soon as this happens, begin to gradually increase the temperature and, stirring, cook for another 20-25 minutes. Place the jam, while it is still hot, and suitable sized jars (they must be sterilized first). Let it cool for an hour and a half, then cover with lids and store in a dry, dark place.

Recipe 4: How to make jam at home from grapes

Ingredients:

2 kg of grapes;
1 kilogram of granulated sugar.

Any grape variety can be used. Place the berries in a saucepan and mash. Remove all seeds but leave the skins on. Add sugar to the pan and place on the stove. Cook over low heat until the berries are completely cooked. Transfer the jam, while it is still hot, into the prepared container; it must be sterilized in advance, let it cool for a quarter of an hour, and cover tightly with the lids. Store canned food, like any other, in a dry, dark place.

Recipe 5: Simple peach jam

Ingredients:

2 kg peeled peaches, halved and pitted;
800 g sugar.

Finely chop the peach halves and place them in the pan. If they are ripe and very juicy, then there is no need to add water. If not, then add 5 tbsp. l. water. Place the pan on the stove and cook over low heat until the peaches begin to soften. Add granulated sugar and cook for 2 1/2 hours, stirring occasionally. Homemade delicious jam put them in jars; if you want to save them for the winter, first sterilize them according to the recipe. Prepare the lids separately, and after half an hour, cover the jam jars with them. Store in the dark, otherwise the preservation will lose its color.

Recipe 6: Homemade Green Tomato Jam

Ingredients:

1 kilogram of green tomatoes, finely chopped;
400 g sugar;
juice and grated zest of 1/2 lemon;
salt.

Place tomatoes, sugar, lemon juice and zest, as well as a pinch of salt. Cover with a lid and let sit for several hours. Then transfer the mixture into a saucepan, place on the stove and cook over medium heat until fully cooked. Pour the finished jam into sterilized jars, cool slightly and close the lid tightly. Store in a dry, dark place.

Recipe 7: Delicious rhubarb jam

Ingredients:

2 kg rhubarb, chopped;
1 kg sugar;
zest of 1 orange, grated.

Place the rhubarb in a cup, add sugar and cover with a lid. Let the mixture sit for 2 hours. Then place it in a saucepan, put it on the stove and bring to a boil. Stirring constantly, cook for 30 minutes. To determine the doneness of this recipe, pour a little jam onto a small plate; if the mixture drips slowly, it is almost ready. Add the zest and cook for another 5 minutes. When the jam is ready, carefully, so as not to burst the jar, transfer the jam into it. You should close the lids a little later, when the mass has cooled down. Store in a dry, dark place.

Recipe 8: How to make orange jam

Ingredients:

lemon (1 piece);
oranges (8 medium-sized fruits);
sugar (depending on the weight of the processed fruit).

Carefully remove the thin skin from the citrus, being careful not to touch the white part. This is convenient to do with a special potato peeler. If you still hit it, remove it with a knife. Cut the zest into narrow strips - only half will be used for jam, the rest can be used in other dishes.

Divide the lemon and orange pulp into slices and remove all membranes. Weigh the fruits and add the amount of water corresponding to the recipe (in a 1:1 ratio). This mixture should sit for about a day. After citrus fruit, squeeze and weigh again - this is necessary to determine the amount of sugar (equal to the weight of the fruit). Place the oranges and lemons to simmer on the stove until the fruits are softened (this is about half an hour). Then pour the jam into sterilized jars.

Recipe 9: Homemade Orange and Ginger Jam

Ingredients:

3 large oranges;
1.5 cups sugar;
1 packet of vanilla sugar;
1 tsp ground ginger.

Peel the oranges, remove membranes and seeds and grind them in a blender (or meat grinder). Add the remaining ingredients and stir. Take a wide-bottomed pan or basin and simmer the jam in small portions until thick. The finished mixture should be poured into jars and stored in the refrigerator.

Recipe 10: Original jam from kiwi

Ingredients:

2 kilograms of kiwi, peeled and chopped;
2 kg granulated sugar.

Place the kiwi in a saucepan, add sugar and, stirring constantly, cook over medium heat for half an hour. Remove the hot jam from the heat, let it cool for a couple of minutes, and pour it into carefully prepared jars. Cool before covering with lids. Store in a dry, dark place.

Recipe 11: Homemade gooseberry jam for the winter

The berries need to be sorted, to get rid of any diseased or spoiled ones. For jam, it doesn’t matter what size the berries are; it’s better that they are a little under-ripe. If you take ripe gooseberries, it is better to cut them and remove the seeds. You can also grind the berries together with the seeds in a blender.

Usually they put in quite a lot of sugar. In principle, this is a matter of taste, but the more sweetness, the lower the likelihood that the product will spoil. Therefore, it is customary to add granulated sugar in an amount of one to one. So, if you are cooking with 1 kg of gooseberries, you will need 1 kg of sand. As for water, jam does not require it. large quantities. According to the recipe, 250-300 ml of water is enough for 1 kg of berries.

Prepare the syrup in a water bath for 5-10 minutes. The berries are placed in syrup and cooked for another 10 minutes. Gradually and stirring regularly, you need to cook over low heat for 30-40 minutes. Ideally if you want more thick jam, the water should evaporate. But keep in mind the fact that the longer you cook, the more the gooseberry juice itself evaporates. In general, the process of cooking berries promotes boiling useful substances and vitamins.

Recipe 12: How to make lemon jam at home

Ingredients:

1.5 kg lemons;
Cinnamon;
2 liters of water;
1 kg sugar.

You should choose your lemons responsibly. They should be juicy, ripe (this can be easily determined by their bright yellow color), with a thin peel. It is from such fruits that the most delicious jam will be made. Take one and a half kilograms of these citrus fruits, wash them thoroughly and dry them. Carefully peel them and cut them into small strips according to the recipe.

Cut the lemon fruits in half and squeeze the juice out of them all. You can use a juicer or manually. Don’t throw away the pulp and what’s left of the squeeze, we will need it. Take a large saucepan and pour lemon juice, two liters of water into it, and add the zest. Place the pulp in a gauze bag and place in the same pan. Make sure the bag is tied tightly. It is these partitions that will subsequently make the jam viscous and help it harden like jelly.

Cook this whole mass over low heat for 2-3 hours. We determine readiness by how much less it has become - if the mass has evaporated by half, then the jam is already ready. Remove it from the heat, remove the bag of pulp. You need to put it separately and let it cool, then use a spoon to separate the remains from the bag. You can now throw away the bag, and then put the pan on the fire, after pouring all the sugar into it according to the recipe.

Bring the mixture to a boil, stirring constantly. The jam should boil for another 15 minutes until it becomes viscous. Remove from heat and leave to cool, because it needs to be rolled into jars already cold.

Recipe 13: Blackcurrant Jam

This version of jam is more like jam. Sort and wash the currants, selecting only the ripest berries. Rub the lightly dried fruits through a sieve or grind in a blender. Mix five hundred grams of sugar and half a liter of water in a cooking container, bring to a boil and cook traditional way syrup. Place the grated syrup into boiling syrup. currant mousse and cook over low heat for 15-20 minutes. Add the remaining 500 grams of sand and cook until tender.

Recipe 14: Original chestnut jam for the winter

Ingredients:

2 kilograms of chestnuts, peeled;
1 tsp. sea salt;
1 kilogram of sugar;

Place the chestnuts in the pan, add salt and completely cover the chestnuts with water. Place on the stove, cover and cook for 45 minutes. Peel the finished chestnuts and rub them through a sieve. Transfer the resulting mass to a clean saucepan, add granulated sugar and 250 ml of water and, stirring occasionally, cook for another 40 minutes. 10 minutes before the end of cooking, pour in the rum and mix thoroughly. Once the jam is ready, it needs to rest for a few minutes, then carefully transfer it into the jars so that they do not burst, you can put a spoon in the jar. Cool the jars slightly and cover with lids. It is better to store the workpiece in a cool, dry place.

Recipe 15: How to make fig jam at home

Ingredients:

500 g sugar;
1 kg figs, peeled and chopped;
a pinch of ground cinnamon.

Pour 500 ml of water into the pan, add sugar, put on the stove, boil and, stirring, cook until the sugar is completely dissolved. Add figs and cinnamon and cook over medium heat until thickened. Place the original jam in jars prepared in advance. If you want to store it for more than a week, the jars are first sterilized and then covered with lids.

Video recipe: Homemade jam

The name of the dessert comes from the word confiture (French), which is derived from the verb “confire” - “cook in sugar.” Confiture is a delicacy with a jelly-like consistency made from fruits boiled with sugar. It has a thick consistency, so it is convenient to eat with a spoon. Pairs perfectly with tea and coffee an excellent alternative cakes and other confectionery products, because they are prepared from natural, healthy products. There is even a recipe for confiture for those losing weight.

What is confiture made from?

The sweet treat is made from berries, fruits, vegetables, and melons. It differs from preserves, jam and marmalade in the preparation technology and the raw materials used. So, for jam, only fresh, elastic fruits are used; for the rest, it is permissible to use overripe and soft ones. The closest relative of the dessert is jam, but the latter is less thick.

How to make confiture

To prepare the food, both fresh and frozen raw materials are taken, but before this, the berries must be cleaned and doused with boiling water. The fruits are boiled with sugar, after which gelatin or another thickener is added, citric acid. It will be delicious if you add vanillin. The delicacy must be constantly stirred, but if pieces of fruit are used in the cooking process, as in the confiture in the photo, then this should be done by rotating the dishes.

Jam recipes

How to make confiture at home? There are many ways. First you need to choose seasonal raw materials from which the delicacy will be prepared. To make confiture, you can use gelatin, pectin, or agar-agar as a thickener. If you want to prepare a low-calorie treat, sugar can be replaced with stevia, then the dish will be suitable for those losing weight, but will not be as thick as in the photo.

Pectin confiture

Time: 6 hours.
Number of servings: 4 persons.
Calorie content of the dish: 240 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

To prepare a dish for the winter, you need to rinse and peel the seeds from the strawberries. Better to use large berries. Berry dessert goes well with tea, it can be spread on bakery products or eat with a spoon – it’s delicious. The treat can be consumed by children, because it contains only natural ingredients. If you don't like strawberries, you can use any other berries or fruits (peaches, apples).

Ingredients:

pectin – 5 g;
strawberries – 0.5 kg;
sugar – 250 g.

Cooking method:

Cover the berries with some of the sugar (proportions 2:1) for 5 hours so that the raw material releases juice.
Mix pectin and 2 tablespoons of sweetener.
Boil the fruits until boiling, add sweet mixture, stir.
Cook the dish for another 5 minutes to get a thick consistency as in the photo.

Fruit confiture

Time: 4 hours.
Number of servings: 2 persons.
Calorie content of the dish: 196 kcal/100 g.
Purpose: festive table.
Cuisine: Georgian.
Difficulty: medium.

Apricot is a product containing gelling agents, so its use excludes the addition of gelatin. The large amount of sugar in the composition makes the treat suitable only for those with a sweet tooth, while the number of calories in it is lower than in strawberry jam. How to prepare a savory delicacy? Add orange, carrots, raspberries, mint or lemon.

Ingredients:

sugar – 1.5 kg;
apricot – 1 kg;
currants – 100 g;
water – 200 ml.

Cooking method:

Mix sugar with water and boil the mixture.
Dip the peeled apricots and currants into the syrup.
Cook until boiling over low heat, stirring occasionally and removing foam.

Citric

Time: 90 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 180 kcal/100 g.
Purpose: sweet.
Cuisine: Italian.
Difficulty: high.

Lemon confiture has a delicate sweet and sour taste and is suitable not only for spreading on toast, but also for layering cakes or other confectionery. Lemons can be cut or ground in a blender - this will make the dessert more tender, and cooking will take much less time. Instead of gelatin, you can use agar-agar - the calorie content of the treat will be reduced.

Ingredients:

lemon – 900 g;
kiwi – 100 g;
sugar – 500 g;
gelatin – 10 g;
vanillin – 2 g.

Preparation method:

Peel the lemon from the zest and membranes, remove the peel from the kiwi, and chop with a blender.
Mix the pulp with the sweetener, boil for 30 minutes, adding vanillin, leave for half an hour.
Soak the gelatin in a small amount of water, add to the dessert, and cook for a couple more minutes.

Tangerine

Time: 240 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 249 kcal/100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

Citrus confiture is used not only as a dessert. Excellent as a complement to cheeses and wine, used for making toast. The taste of the delicacy is bright, spicy, and sweet. The dish helps in the fight against colds, increases the body's resistance to infections, warms in cold winter evenings. The delicacy can be preserved for future use.

Ingredients:

tangerine – 1110 g;
lemon – 1 pc.;
water – 1.5 l.;
sugar – 1110 g.

Cooking method:

Boil the unpeeled fruit for 2 hours, remove the peel.
Boil the pulp until it boils, then squeeze it out.
Squeeze lemon juice into the resulting liquid, sweeten and cook until boiling, stirring occasionally.
Chop the zest, place in a container, and cook for an hour.

Ginger

Time: 75 minutes.
Number of servings: 1 person.
Calorie content of the dish: 221 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Ginger confiture is a dish for everyone, as it has a scorching taste. The treat can be added to tea or spread on bread. It has a powerful antiviral effect, increases immunity, lowers temperature and warms on cold evenings. Bright taste Ginger helps lift your mood. It will be delicious if you add cloves or cardamom.

Ingredients:

peeled ginger – 120 g;
pears – 100 g;
water – 600 ml;
lemon juice – 50 ml;
sugar – 300 g;
pectin – 10 g.

Cooking method:

Pour water over the grated ginger and peeled pears, bring to a boil and cook for an hour.
Add sugar, lemon juice, let it boil.
Add pectin, cook for 2-3 minutes, stirring constantly.

Video

And by appearance, and by its properties jam different from jam. Jam- this is a tasty, thick, jelly-like mass of berries or fruits. Jam You can cook not only from one type of fruit or berry, but also combine fruits: for example, apple-plum jam, apple-cherry jam, strawberry jam with lemon, and so on. Jam also differs favorably from preserves in that ripe or slightly unripe fruits and berries are suitable for it: overripe and crushed fruits contain little pectin, and jam prepared from them will not gel. When preparing jam, you need to take at least 1 kg of sugar per 1 kilogram of any fruits and berries. The readiness of the jam is determined both by its boiling point, which should be at least 105 C, and by its appearance. The finished jam should be thick, jelly-like, and when chilled it will not spread over the plate.

There are 188 recipes in the "Jams" section

Orange jam

There are some features of the orange jam recipe. Must be deleted white pulp and seeds, otherwise the jam will turn out bitter. Although, as I learned, in Spain they use the whole fruit to make jam - the seeds contain a lot of pect...

Apple and grape jam

Recipe unusual jam from apples and grapes, which are guaranteed to be eaten first in winter. Because it is not only tasty, but also has a pleasant fresh sourness, reminiscent of summer. By the way, this jam is quite suitable as a filling for a pie...

Red plum jam

Red plum jam is perhaps the easiest fruit to make. home preparation. The jam recipe is so simple that even a novice cook can do it. There is enough pectin in plums and therefore jam and preserves from it turn out thick without...

Apple jam with melon, ginger and dried oranges

Italians don’t like sweets too much, but if they decide to cook them, they always create something original. The recipe for apple jam with melon, ginger and dried oranges is one of these. It is difficult to call them the prosaic word “jam”. Any recipe...

Apple jam with dogwood

Apple jam with dogwood is not only delicious, it is also healthy. Thanks to juicy and ripe apples, the rich, slightly tart taste of dogwood becomes softer and more refined. If you prefer a smooth jam texture, you can steam it...

Plum and peach jam for the winter

The principle of making plum-peach jam is so simple that even an inexperienced cook can handle the recipe. The main thing is to strictly follow all the described steps, use only ripe, juicy fruits and have any kitchen gadget that...

Apple-plum jam with lemon

We offer a recipe apple-plum jam with lemon. It successfully combines light citrus sourness and a bright plum aroma. The homogeneous texture of the jam is obtained by cooking over low heat. Thick plum and apple jam can be served simply with tea and...

Apricot jam with lemon

This recipe apricot jam different from most similar recipes adding pectin during cooking. This means that the jam will thicken perfectly much faster than usual and retain maximum taste and aroma of fresh juicy apricots. Moreover, ...

Apricot-peach jam for the winter

The recipe for making peach and apricot jam will bring back memories of sunny summers in winter. Delicate taste, thanks to the peaches, the bright, incredibly colorful color, thanks to the apricots and thick texture make the jam mega-popular winter sweetness. Propor...

Peach jam with pectin

Peaches are so tender that they do not tolerate long cooking. But what if you want to make peach jam for the winter? The solution is simple - use pectin. If you add a certain amount of pectin to lightly boiled peach puree, then...

Rhubarb jam with lemon and ginger

Recipe for rhubarb jam with lemon or orange - good option diversify sweet preparations for the winter. The succulent stalks of rhubarb can be harvested throughout the spring and summer months. By choosing only fresh and young raw materials (without coarse fibers And...

Currant jam

Currant - incredible healthy berry. When it is ripe, it acquires a unique aroma and sweetish-sour taste. Its berries, depending on the variety, can be black, yellow and red. This recipe for yellow-amber currant jam...

Lilac jam with lemon

Thick lilac jam is served for breakfast, spread on sandwiches from rye bread with butter. The jam can be called citrus-floral. Lemon freshness successfully complements the taste of flowers mixed with sugar, and somewhere in the background...

Orange and tangerine jam

Homemade jam from oranges, lemons and tangerines is easy to make. The recipe is simple and does not require any skills. It is important to prepare the fruit for cooking so that there is no bitterness left from the citrus peels. How to do this, read below. Citrus jam Can...

Pineapple jam with agar-agar

This recipe uses agar agar to thicken the pineapple jam. Unlike gelatin, agar can and should be boiled with fruit to finished product thickened. Pineapple jam can be served with tea, like regular jam, or added to baked goods...

Isabella grape jam with apple pectin

The finished jam from Isabella grapes tastes like wine - tart, with a currant-like aftertaste. For cakes, grape jam, it seems to me, will be ideal if you make sweet cakes and custard. Well, in the meantime, the jam is on the gr...

Pitted cherry jam with pectin

You can cook pitted cherry jam less than usual and make the syrup thicker by adding pectin during cooking. By pouring hot cherries in syrup into jars and tightly sealing the lids, the jam can be stored without a refrigerator, simply hidden in a box. ...

The peak demand for strawberries occurs in early summer. Unscrupulous manufacturers take advantage of this, which is why the berry is the most counterfeited product. Chemicals and dyes are used to accelerate growth. I wouldn't recommend you buy it in stores. If you do not have the opportunity to grow it yourself, then buy it from people you know or at rural markets.

The season of this product is short, so thrifty housewives prepare it for the winter. You can cook not only but also delicious jam. So accessible and in a simple way many housewives do not use it. It is not necessary to take whole berries for cooking.

Dessert is good for health. The delicacy can simply be served with hot drinks or used for baking pies.

To make strawberry jam, you need to decide on the technology. Today, there is large number options. Today we'll talk about everyone possible ways canning sweet dessert.

To obtain a thick consistency we will use various additives. Jars of jam are stored throughout the winter season.

All you need to prepare dessert for the winter is a little time, fresh berries and a blender. Even an inexperienced housewife can cook jam.

Ingredients:

1.5 kg strawberries;
1 kg granulated sugar.

We carefully sort the berries, wash them, and then grind them using a blender or grind them through a meat grinder. We should get a homogeneous mass.

We send the ground strawberries into the container in which we will cook the jam. Pour in sugar and mix well.

Place the dishes on medium heat. After boiling, remove the protein foam and cook for 40 minutes, constantly stirring the jam. Pour the strawberry mixture into sterilized jars and screw on the lids. We turn the workpiece upside down, wrap it in a blanket and put it in a warm place for a day.

The winter dessert is well preserved in the refrigerator or cellar. Be sure to check the jars for leaks.

Classic strawberry jam with gelatin

The season will end very soon, so don’t waste time and stock up on strawberries for the winter. One of the simplest and delicious preparations is a jam with moderate thickness.

Let's prepare the following ingredients:

600 g fresh strawberries;
500 g granulated sugar;
1 tsp gelatin;
50 ml water.

Before preparing the berries, be sure to sort them and remove the stems and leaves. Rinse under running water. Crushed berries are also suitable for jam.

Fill the mass with granulated sugar and grind it with a masher. You can use a blender. Place the dishes on the stove, bring to a boil and skim off the foam. Cook for about half an hour, stirring constantly so that the jam does not burn.

In the meantime, prepare the thickener. Dissolve instant gelatin in warm water and mix thoroughly. Add it to the jam and cook for another 5 minutes.

Distribute the jam into sterilized jars, screw on the lids and leave upside down in a warm place.

In the refrigerator, the jam may become cloudy, but this will not affect the taste.

How to cook jam for the winter in a slow cooker

With development modern technology many tasks are made easier. Using a multicooker, you can quickly make jam at home, and in the country where there is no gas, it will be an indispensable assistant. You just need to prepare all the products, put them in the bowl, turn on the mode and wait for the result.

Ingredients:

500 g strawberries;
400 g white sugar.

Preparation

We sort the berries, wash them and add sugar. If you want pieces of strawberries in the jam, crush them with a masher. And to achieve homogeneous mass, grind using a blender.

Pour the strawberry mixture into a bowl and place it in the multicooker. The jam must be brought to a low boil. Therefore, we select the mode depending on the brand and model kitchen appliances. This could be “Baking”, “Homemade preparations” and others.

If you have scarlet, then select the “Steamer” function and conditionally set it for 50 minutes. Periodically remove the foam and stir the jam.

Depending on the multicooker and the amount of ingredients, the jam can cook for a little more than half an hour. When it turns burgundy, pour it into sterilized jars, screw on the lids and put it upside down in a dark and warm place.

On cold winter evenings you can lubricate it strawberry jam. Or serve it with tea.

How to make jam without cooking at home

Ingredients:

1 kg of fresh berries;
1.5 kg granulated sugar.

We pre-sterilize glass jars. We clean the strawberries from leaves and tails, then wash them cold water and pour boiling water over it. Transfer to a deep plate. And grind using an immersion blender. We should get a homogeneous thick mass.

Let's get enough sleep white sugar, mix thoroughly until all the crystals dissolve. Leave for half an hour.

Then strawberry puree Mix again and distribute among jars. Screw on the sterilized lids.

To keep the jam until the next season, it is recommended to store it in a pantry or cellar. Bon appetit!

Photo recipe for cooking with pectin

To cook delicious jam from strawberries, we will need a little time. Therefore, cooking can be done any day.

For 2 0.5-liter jars we will need:

1 kg strawberries;
700 g sugar;
2 tsp lemon juice;
Pectin. Read the instructions.

Preparation

To sterilize small jars, just hold them in boiling water for 5 minutes. Before cooking, read the instructions on the pectin package, as it can be added to the jam at different stages.

We wash the berries, remove the stalks and chop them in any convenient way. A blender or puree masher is suitable for this purpose. Let it cook over medium heat.

Before boiling, add 0.5 tsp butter so that foam does not form.

Stir the mixture constantly so that it does not burn. After boiling, add pectin. Cook over low heat for 5 minutes. Then we pour it out required quantity granulated sugar. To save bright color, pour lemon juice into the jam. Cook for about one more minute.

It remains to be filled glass jars prepared jam, screw on the lids. Be sure to check the tightness and remove until completely cool.

The taste of jam is practically no different from fresh berries. Try this simple and quick recipe.

Winter dessert with gelling sugar

You can make thick jam without gelatin. Gelling sugar copes well with this task. The workpiece is stored for several months. Detailed instructions Watch the video for preparations:

The jam can be used as a tea sweetener, added to pies, or simply spread on a fresh piece of bread.

Delicious strawberry jam with agar-agar

For cooking delicious jam We will use the natural thickener agar-agar. The dessert turns out aromatic with a pleasant color and uniform consistency.

Ingredients:

1 kg fresh strawberries;
600 g white sugar;
2 tsp agar-agar;
50 ml water.

Puree the prepared berries using a submersible blender. You can also use a meat grinder or mixer.

Pour the homogeneous mass into a saucepan, add sugar, mix thoroughly and leave at room temperature for 2.5 hours.

The next step is to place the pan on the stove and bring to a boil over medium heat. Add agar-agar diluted with water. Cook for 20 minutes, stirring occasionally and skimming off the foam if necessary.

Pour into sterilized jars and seal with lids.

A minimum of effort, time and the jam is ready for the winter.

How to make thick confiture with zhelfix

There is another way to prepare berries for the winter. This recipe allows you to use less sugar. The dessert turns out tasty and not cloying.

Ingredients:

1.5 kg of fresh strawberries;
800 g granulated sugar;
2 sachets of gelfix.

Preparation

Grind clean berries into puree. Pour the prepared mass into an enamel pan.

In a separate plate, mix 4 tablespoons of sugar with gelfix. Add to berry puree and mix thoroughly.

Place the pan on the fire and bring to a boil while constantly stirring. Add sugar, stir and cook for three minutes.

All that remains is to pour the jam into sterilized jars and screw the lids on tightly.

The dessert can be consumed immediately after cooling. Or put them away for winter storage.

Strawberry jam with applesauce instead of gelatin

IN next recipe Let's make the most of summer's gifts. Let's cook delicious dessert made from strawberries, with the addition of apples. No thickener is required.

Ingredients:

1.5 kg strawberries;
1 kg apples;
300 g sugar.

Fill the berries with cold water, then rinse thoroughly and remove the stems. If you have large strawberries, then they should be cut into 2-3 parts.

Peel the washed apples, if necessary. Cut out the core and extract the seeds. Cut into medium sized pieces.

Mix fruits and berries in one container, add granulated sugar. Leave at room temperature for 3 hours so that the fruits release juice.

Place the pan on the burner, bring to a boil and cook for 5 minutes. Then grind the products with an immersion blender until smooth.

Cook the jam until completely cooked, stirring constantly. Don't forget to skim off the foam during cooking.

Distribute the hot jam into prepared jars and screw the lids on tightly.

The jam turns out thick, so it can be used as a filling for pastries.

How to make strawberry lemon jam

The following recipe is original, but you will need a little more time. Thanks to the combination of lemon and berries, the jam is slightly sour.

Ingredients:

1 kg strawberries;
1.3 kg sugar;
1.2 kg lemons;
2 bags of pectin.

Grind small lemons together with the peel with 650 g of sugar through a meat grinder or grind with a blender. Place the sliced slabs on top large fruits. In another bowl, puree the berries with the remaining granulated sugar. Leave both plates for a couple of hours.

Place two pans on the stove. Bring the berries to a boil and cook for no more than 3 minutes. After the lemons boil, cook them for about 5 minutes. After complete cooling, repeat the procedure again and leave both masses overnight.

The next morning lemon jam boil, add one packet of pectin and cook for about three minutes. Fill the jars 2/3 full, and after cooling, add the lemon pucks. Then cook the strawberries with pectin for a few minutes and pour them into jars with lemon. Sterilize for a quarter of an hour in water and screw on the lids.

You won't regret using this recipe. This option can be used to make jam with other berries.

Strawberry jam 5-minute

This is the most popular recipe. We will need a minimum of time and effort. You can see the cooking process in the following video: