It would seem, what secrets can be in strawberry jam? After all, the taste of this jam has been familiar to us since childhood. But, nevertheless, there are some recipes that can surprise. I offer two unique recipes for making strawberry jam from Victoria.

The berries of Victoria are not large, dense and of the same size. They are ideal for making jam.

Rinse the strawberries with cold water and peel the ponytails. Just don’t keep it in the water, the strawberries very quickly become limp in the water and when it is boiled it will creep.

Let the berries drain thoroughly and put in a deep saucepan. And now the main secret - pour strawberries with vodka so that it completely covers the berries, cover the pan with a lid and leave the strawberries to infuse for 10-12 hours.

After this time, drain the vodka, it will be a great base for making homemade liquor, therefore, prepare for this a clean bottle with a cork.

Sprinkle strawberries with sugar in a 1: 1 ratio and mix by shaking the pan. Pour 100 grams of water into a saucepan and place on the quietest fire. After boiling, the jam will start to foam very much and this foam needs to be removed.

When the active foaming is over, pack hot jam in jars and close them with tight lids.

Vodka preserves can also be enjoyed by children. All alcohol will evaporate during cooking, and the berries themselves will be whole, and surprisingly tender.

Transparent jam from Victoria

Often we are faced with the fact that strawberries give a lot of juice and the jam is too thin. And you can’t boil, otherwise the berries will be digested and it will turn out. It, of course, is also tasty, but our goal is to prepare delicious strawberry jam.

To do this, we need:

• 1 kg of ripe strawberries;
• 1 kg of sugar;
• 60 gr gelatin;
• citric acid (to taste).

Wash the strawberries and peel them off their tails.

Put it in a pan, sprinkle with sugar and shake several times. Leave the berries overnight so that they secrete juice.

See if there is enough juice in the pan? If the juice is less than half the height of the berries, add water and put the pan on the fire. Mix the berries very carefully so as not to mash them once again. When the jam boils, remove the foam and make the fire quieter. Strawberries cannot be cooked for a long time, therefore, after 5-7 minutes, remove the pan from the stove and let it cool.

Pour in a separate bowl a glass of strawberry syrup and dilute gelatin, according to the instructions on the package.

Pour the gelatin syrup back into the jam pan, add citric acid, and bring the jam to a boil in very quiet gas. But in no case do not let him boil. From this temperature, gelatin can lose its properties and all this will be in vain.

Pour the still-liquid jam into small, sterile jars and cover them with lids.

And in the first case, and in this, it is preferable to store the jam in a cool place, away from heating appliances. These recipes are unusual, but there is nothing complicated in their preparation.

Watch the video and try to make strawberry jam with your own hands:

Hello.

Today we will cook jam from victoriabut the recipes are suitable for both strawberries and strawberries. Although, I’m sure that many of the readers don’t know how the same strawberry differs from Victoria ?! Taking large berries in the markets or in the garden, for strawberries. But is it really ... Share your opinion!

Below, you will learn some delicious and popular recipes. And even the best of them! Decide which one you like. But still, it would be better to cook and try them all. Because, any jam from Victoria, it turns out - just lick your fingers!

The most important thing. Since many are accustomed to calling Victoria strawberries, we will call it that in recipes. If you do not mind…

Thick strawberry jam (Victoria) for the winter with whole berries. How to cook?

And so, first we make strawberry jam with whole berries. I want to note right away that it has been preparing for quite some time, in several approaches, but it turns out to be very beautiful and unusually tasty.

In this recipe we need a smaller strawberry, it will cook faster. And, it is advisable to choose berries of almost the same size so that it does not happen that some are already boiled, while others are not yet boiled. In this recipe, we take 1 kilogram of strawberries, 1 kilogram of sugar.

1. We will spread strawberries in layers, alternating with sugar. And so, in the saucepan we first spread a layer of strawberries (1/4 of the total), then pour the exact same amount of sugar. Next, again the strawberry layer, on top of it is sugar. And, we do so until the pack of berries and sugar does not end.

2. We cover the pot with a lid and let it stand like this all night. Since, we need the berries to produce more juice. Already in the morning, as a rule, there is quite a lot of juice. Now, you need to be very careful so as not to damage the strawberries, mix.

  The berries are whole

3. Then, we need to get the berries from the syrup. To do this, take a slotted spoon and very carefully transfer them to a separate plate.

4. Next, we will be engaged in syrup. We put it on the fire and stir constantly, it is necessary that the sugar is completely dissolved. As soon as this happens, make the fire weak and continue to cook for 20-30 minutes. During this time, the syrup should decrease, somewhere by 1/4. But, you must definitely stir occasionally, otherwise it may burn.

5. Turn off the fire and in the pan with hot syrup, put the strawberries that were previously set aside.

6. And now, you need to repeat the whole process described above again. This means you must leave the strawberries in syrup overnight (no less than 12 hours). After, get the berries with a slotted spoon and boil the syrup. And, at the end, put the berries in hot syrup. We can observe that the strawberries have already decreased in size, and the syrup has become more dense.

Here, I will have to upset you a little, because on this, the preparation of jam is not finished yet. It is necessary to repeat the whole process for the 3rd time, indeed for the last time. To begin with, leave the syrup with strawberries again for 12 hours.

7. After this time, the berries must be removed from the syrup, boil it for 20-30 minutes, sometimes stirring occasionally.

While it is boiling, prepare cans and lids. They need to be thoroughly washed and sterilized.

We pour hot jam into jars, close the lids and turn over. And in this state, leave them to cool completely.

Recipe for strawberry jam without boiling berries (Victoria, strawberries or wild strawberries)

It is no secret that strawberries are rich in vitamins, especially vitamin C. But, during heat treatment, it is destroyed. And now, I would like to offer you one very wonderful strawberry jam recipe, in which we do not need heat treatment. It is perfect for preparing jam for the winter. And the cooking process is completely simple.

Essential Ingredients:

• strawberries - 1 kilogram;
• granulated sugar - 1.2 kilograms.

Keep in mind that the jam is stored for a long time, jars with lids should be well sterilized.

1. Berries need to be thoroughly washed and peeled stalks. Leave them to dry for a while. Then add sugar. For 1 kilogram of strawberries, 1 kilogram of sugar is consumed.

2. Using a pusher, it is desirable that it be wooden, slightly rub the strawberries with sugar. We do not rub the berries very much, part of them must remain intact. Next, leave the pan for 2 hours. During this time, juice will appear and there will be practically no sugar grains, it will be dissolved.

3. And so, 2 hours have passed. Now, pour the resulting jam into sterilized jars, but not completely. In the bank, in the area of \u200b\u200bthe neck, there should be free space, 1-2 centimeter, we will fill it with sugar. Thus, we get a kind of jam and jam does not turn sour.

4. Everything, cork jars with lids and put in the refrigerator.

Keep in mind, since the jam did not pass the heat treatment, it will be stored longer only in the cold!

Victoria or strawberry jam - five minutes for the winter. Strawberry Jam Recipe 5 Minutes

There is another great way to save strawberries for the winter. And, unlike the previous one, it is pretty fast. Yes, and sugar will go much less. By the way, and due to the fact that strawberries are not cooked for long, vitamins and amino acids are stored in it in large quantities.

Essential Ingredients:

• strawberries - 1 kilogram;
• granulated sugar - 600 grams;
• water - 250 milliliters.

Please note that in this recipe, strawberries are not mixed, so immediately we put it in a container in which it will later be cooked.

1. And so, the berries must be thoroughly washed and cleaned of the stalks. Large strawberries can be cut into halves or even quarters. This is at your discretion. Personally, I like to cook the berries whole.

2. To start, let's take a syrup. Pour cold water into a saucepan, add sugar, put on a small fire and cook until sugar dissolves. Do not forget to stir. And, keep in mind, the water must definitely boil!

3. Pour this hot syrup into a pot with strawberries. You don’t need to mix anything! So the berries will remain intact. Now, cover the pot. To do this, use a towel or cling film. And, leave for 2 hours, so that the mass cools down.

5. And so, 2 hours have passed, the jars are ready, the strawberries and syrup are chilled. Now, you need to put the saucepan with the mass again on a small fire and boil. But, in no case do not use a spoon for stirring, just shake the pan from side to side. Foam appeared on the jam, it must be removed. After boiling, the jam needs to be boiled for another 5 minutes and removed from the heat.

6. Everything, our tasty, aromatic jam is ready. Pour it into sterilized jars, close the lids and turn it over. Now, it remains only to cover them with a towel and leave in this form to cool completely.

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

Strawberry Jam Recipe from Large Whole Strawberries or Victoria

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

Essential Ingredients:

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

1. And so, first we prepare the cans and lids: wash and sterilize well.
2. Next, let's deal with strawberries. It must be thoroughly washed and dried. To do this, you can use a paper towel, just put the berries on it. Then, put them in a container, for example a pan, in which jam will be cooked and add sugar. Do not mix! Right and leave them for 8 hours.

2. After 8 hours, a lot of juice will appear. The whole mass is gently, very slightly mixed and put on fire. Then, we put mint here and leave to cook for about 5 minutes.

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

We rub the yellow layer on the grater, do not touch the white layer, otherwise it will be bitter!

Add it all to the jam and cook for another 10 minutes.

4. Everything, the jam is completely ready. It remains only to pour it into jars and close the lids.

Victoria jam without boiling berries

And I love this recipe more than anyone else, because the strawberries remain intact, and the syrup is transparent-transparent. Yes, and you can eat it as much as you want, since there is not much sugar in this jam. Of course, he also has its own nuances, for example, berries must be whole, beautiful, healthy. And yet, it should be stored only in that place where it is cool.

Let's start cooking, we are as usual with cans and lids. They are well washed and sterilized. Then, remove the stalks from the berries, rinse and dry them, laying them on a paper towel.

For cooking, I will use cans of 0.5 liters. And so, in them you need to put the berries and on top, in each jar, pour 100 grams of granulated sugar. That's it, now you need to leave strawberries with sugar like this for a while. I usually do before bedtime and at night I have jars and stand.

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

Next, cover the banks with lids. We take a rather deep, convenient container, for example a saucepan, pour warm water into it and put jars of strawberries in it. Turn on the medium heat and let them sterilize in boiling water for 10-15 minutes.

That's all, the delicious, unusually aromatic jam is ready!

Strawberry Jam with gelatin. Winter Berries Recipe

And in conclusion, I want to offer another great recipe for strawberry jam. It is for those who like thick jam, since gelatin will be used in cooking.

For cooking, we need the following ingredients:

• strawberries - 500 grams;
• granulated sugar - 300 grams;
• gelatin - 10 grams;
• sprig of dry mint (optional).

1. We sterilize jars and lids.

2. Strawberries need to be sorted out, discarded low-quality and thoroughly washed.

3. We put the berries in a saucepan, we add sugar to it.

To enhance the taste, you can add a sprig of fresh or dry mint. Then we will remove it. And, put the pot on low heat. After some time, the strawberries will start juice and a foam will begin to form, which must be removed. And so, after boiling, cook for another 5 minutes.

6. Put the pan on the fire again and cook the jam for another 10 minutes, stirring occasionally and removing the foam.

7. In the meantime, pour gelatin into a bowl and pour a small amount of warm water. Mix well, no lumps should remain.

8. And so, 10 minutes have passed, we remove from the fire and begin, continuously stirring with a spoon, gradually introduce gelatin.

9. Put it on the fire again and cook for another 5-7 minutes.

10. The jam is ready, pour it into jars, close the lids and turn over. Let it cool.

By the way, you probably already noticed that liquid jam. But, it is only so far hotter when it starts to cool - it starts and thickens!

I highly advise you to cook and try the jam from Victoria, for all types presented in the article. And choose the best recipe for blanks for the winter.

Bon Appetit!

What are the differences between strawberries and Victoria and wild strawberries?

In fact, all of these berries are strawberry families. Strawberries - hatched by growing wild strawberries in gardens (the so-called nutmeg strawberries). She took a larger view by crossing green garden-type berries, crossing with small forest ones.

Then, a garden strawberry appeared. Thanks to the crossing of wild strawberry Virgin with wild strawberry Chilean. She won the hearts of many gardeners thanks to larger berries and increased frost resistance. And the care by gardeners for garden strawberries, in terms of increasing yields, later turned out to be the so-called Victoria. Totally homemade berry. Nevertheless, Victoria is a kind of garden strawberry that gardeners love for its cold resistance and endurance in the harsh winters of Russia. At the same time, Victoria has larger bushes, wide leaves. And at the same time, large flowers turn into large berries.

In fact, all store shelves in the season are crammed with exactly the different GARDEN STRAWBERRY families.

  What does a real strawberry look like (meadow or forest)

Because, growing strawberries separately is not profitable. It is less productive, unlike Victoria. The thing is that Victoria is a monoecious plant. And on her bush there are both female and male flowers. And when they are pollinated, crossing occurs and the berries are very large and all the bushes are fruitful. And strawberries have little yield, because it is a dioecious plant and its bushes are either male or female flowers. And in order to get at least some kind of crop, it is necessary that 30% of male bushes are planted in the garden for pollination. Otherwise, there will be no harvest! Moreover, strawberries have small berries, and Victoria large ones.

So it turns out that those who consider large berries to be strawberries are mistaken. In fact, this is nothing more than Victoria (the most modern bred berry of the strawberry family. The so-called Strawberry Garden). A strawberry usually grows in the fields, and has a shallow appearance. In industrial conditions, it is practically not grown. It is not profitable. Only some summer residents are lovers of real Victoria, have small beds of real strawberries to make real strawberry jam. But a lot of garden bushes can not be cooked. Real strawberries are harvested in the fields!

Wild strawberries and forest strawberries are distinguished by the fact that strawberries, even ripe ones, hardly break off the stem. And usually, she will either be in a bucket with a stalk, or with an umbrella and a stalk. They also have a different taste, and it looks a little different than strawberries. In the photo below, you can see it:

  Real wild strawberry (Fragaria vesca)

And how do you distinguish this berry, and which one do you like best? ..

Summer is a wonderful time for greens, vegetables, fruits and berries. If garden strawberries grow on your site, you are the owner of this treasure. Large-fruited strawberries were brought to Europe from America, one of the varieties was the Victoria variety. This berry so took root and fell in love that all garden strawberries were soon called Victoria. This variety has long been gone, and we cook our favorite jam, still calling it “Victoria jam”. But the taste of jam does not depend on the name, but it depends on some subtleties of preparation. Let's get started?

Gather a fresh berry and take granulated sugar. Our strawberries have just begun, so I cook a small first portion. You can increase the amount of berries and sugar, respectively.

Take berries of approximately the same size so that they boil at the same time. If the berries are large, you can cut them into halves. But first you need to remove the sepals, rinse the berries in running water, and to completely remove the sand, dip the berries in a bowl of water, gently rinse and remove with a slotted spoon, all the excess will remain at the bottom. Dry the berries in a colander or strainer. Put the berries in an enameled bowl in which you will make jam, pour the same amount of sugar.

Cover with a towel and leave for 30-40 minutes, let the berry give juice. One of the subtleties of cooking jam from Victoria - no need to pour water, enough juice from the berries. Water will increase the cooking time, the berries will be digested, the syrup will lose its natural color. After 30 minutes, enough juice stood out to start cooking our jam.

We put the pan on a strong fire and bring the syrup with berries to a boil, carefully stirring with a silicone or wooden spatula, trying not to damage the berries. Boil for 1 minute and remove from heat. Remove the thick foam with a slotted spoon or spoon. Leave the syrup to cool for 10-15 minutes. During this time, the berries are soaked in syrup and will become almost ready.

After the time has passed, put the pot on the fire again, but on a small one. We need to slowly boil the berries in syrup for 15-20 minutes. If you have a large amount of jam - increase the cooking time by 10-15 minutes. Syrup for this time should boil a little. Remove the jam from the heat, remove the foam. Again, leave the jam to cool slightly and repeat cooking for the third time, only now cook no more than 10 minutes. If you are cooking jam for fast-cooking, you can boil it twice.

Victoria jam is done! Awesome aroma, color and taste! Berries are evenly distributed in the syrup, and the syrup itself is saturated and dense. I beg you, help yourself!

So good to have a cup of tea with this magnificent jam, sitting in the evening on the veranda, in peace and quiet. A spoon of jam from Victoria adds harmony to this world)))

Jam from Victoria

"Victoria" is called cultivated strawberries. She looks like strawberries in appearance and taste. And every hostess seeks to cook aromatic and tasty jam out of it! Watching the recipe!

INGREDIENTS

• Strawberry 1 Kilogram
• Sugar 1 Kilogram

Prepare everything you need for preservation: fresh berries, sugar. Let's get started!

Sort strawberries and rinse thoroughly under running water. Allow moisture to drain completely.

Tear the ponytails. Weigh the strawberries, for every kilogram you need to add a kilogram of sugar.

Pour strawberries in layers of sugar.

Sprinkle the whole strawberries with sugar and leave to drain the juice. In time, this can take from 7 to 12 hours, depending on the “moisture” of the berry. Watering strawberries are more juicy.

When the juice almost covers the strawberries, then it's time to cook the jam. Bring the mass to a boil, reduce the heat and cook for a minute. Remove from heat, cool almost completely. Then bring to a boil again and cool. This procedure must be done three times. For the third time, remove the foam, prepare jars and lids.

Pour the hot jam into sterile jars, cover with lids and roll it with a special key. Turn the cans upside down and leave to cool completely. After you can remove the jam for storage in a cool place.

Jam from Victoria - a step-by-step recipe with photos on

  "Victoria" is called cultivated strawberries. She looks like strawberries in appearance and taste. And every hostess seeks to cook aromatic and tasty jam out of it! Watching the recipe!

Victoria Jam

Victoria jam combines two flavors, two flavors - this strawberry and strawberry; Victoria has a characteristic feature and this differs from strawberries and strawberries.

Unusually fragrant, healthy and tasty, any dessert is prepared from this sweet beautiful and unusually fragrant berry - Victoria.

In order for Victoria jam to not turn out liquid when Victoria is on top and syrup is on the bottom, you do not need to add water to the jam during cooking.

Advice from Wonder Chef. Victoria itself is a very juicy berry, so the added extra liquid does not give anything of value, but only increases the cooking time of the jam. As a result, the workpiece comes out overcooked, brown unappetizing color.

I did not complicate the prescription of jam, so as not to make the cooking process too time-consuming. For its implementation, it is enough to have enameled dishes, sugar and berries, preferably of medium size, ripened and intact.

However, if nevertheless a rather large berry fell into your hands, then it is better to cut a large Victoria into several parts, thus, the boil goes more evenly, completely covering all the Victoria berries at the same time.

Due to this, in winter, the harvested jam from Victoria lasts longer, the berries do not turn sour and the cooked Victoria does not become moldy.

Preparation - 1 hour

Cooking time - 30 minutes

Calories - 270 kcal per 100 grams

Ingredients and Proportions

• granulated sugar - 1.3 kg;
• berries of Victoria - 1 kg.

How to make jam from Victoria

1. We sort through the berries, put off the damaged and unripe ones.
2. Then thoroughly rinse, tear sepals.
3. Next, we transfer it to the dishes prepared for cooking jam, pour it with sugar.
4. Cover with a clean towel and leave for several hours at room temperature until the Victoria berries give the juice.
5. After that, mix the berry mass with a wooden or silicone spatula, put on a stove and bring to a boil.
6. Then remove the pink foam from the surface of the berries and turn off the fire. Leave for 10-15 minutes to cool slightly.
7. Next, light the fire again and let the mixture boil, then turn it off.
8. The third time we bring the workpiece to a boil, remove the remaining foam and remove from the stove.
9. We shift the cooked, slightly cooled (about 15-20 minutes) jam into sterilized jars and roll it with metal lids.
10. After cooling the cans, remove them for storage in the pantry, cellar or closet.

In winter, put jam with Victoria directly into hot tea, serve with cheesecakes, pancakes, pancakes, and also use as a filling for pies, sweet cakes, a layer of cakes, etc.

Victoria Jam - recipe with photo, Wonder Chef

  Victoria jam, recipe for preparing homemade Victoria jam for the winter without sterilization. How to cook jam and how much?

How to cook tasty, thick Victoria Strawberry Jam for the winter: recipe

What you need and how to make jam from Victoria

Ingredients

• enameled dishes
• wooden spoon or ladle.

Victoria jam, perhaps one of the easiest recipes   in my cookbook. It is so simple to cook it that any beginner will cope with the task. The main thing in our business is step cooking.

1. To start pick berries   at the grandmothers market. I try to buy medium-sized berries, but if you come across large ones, just cut them with a knife. I do not advise taking overripe berries (they are easy to distinguish in appearance). Spoiled, beaten, cracked berries for jam will not work. Check that the berries are whole, otherwise they will give juice at the stage of washing and drying.
2. I'm at home thoroughly clean Victoria, I wash it under cold water in a colander and watch to make sure that the water is properly glass. I separate the tops carefully so as not to damage the berry. I cover the table with several clean towels and let the berry dry for half an hour.
3. In a large enameled pan i pour the berries and fall asleep with sugar in the calculation of 1: 1. One of my friends spends one and a half kg of sand per 1 kilogram of berries, fearing that her jam will turn sour. I have never deteriorated even in this ratio. I don’t know what it depends on. Maybe from home temperature or humidity. Or on the shelf life. But you can additionally add 300 g of sugar just in case. For the berry to give juice, you need to wait an hour. I leave the pan, covered with a cloth, and do my own business for now.
4. Now that the preparation is over, you can start cooking. Having previously mixed the mixture with a wooden spoon, I put the pan on the fire, but I do not bring it to a boil. Small fire is needed. I periodically go up to my Victoria to stop her, remove the foams (and eat them).
5. In order not to spoil the jam, it need to cook in several stages. Two are enough for me. After an hour, I turn off the stove and leave the workpiece to cool. Three hours later, I begin to cook again, making sure that the jam thickens and the excess juice evaporates. This time I bring the jam to a boil, still remove the foam and cook after boiling for no more than 15 minutes.
6. I leave to cool off not on the stove.   Some of my friends cook Victoria in three sets, but two were always enough for me. Someone even manages to make jam in one hour, but this was not in the grandmother's recipe, so we will adhere to the canons. The main thing in the production of jam is not to digest it, otherwise it will be ugly and tasteless. Yes and not too useful. In addition, the overcooked jam will sugar faster and will be unfit for food.

How to Store Victoria Strawberry Jam

With sterilization, I never bothered. I have a second refrigerator for winter harvesting. I keep jam in it. Sterilize the lids and roll up the jars only if you plan to store the jam in the cupboard. But one forgotten can stood on my shelf and did not even sour. But it’s more reliable to store it in a cool place. I thoroughly wash the cans with baking soda (lids too), pour over boiling water and spread my fragrant jam in containers. I sort the jam already cooled. I use the same spoon that mixed the jam. Do not use a metal spoon when cooking.

I just close some cans with cling film or parchment paper, I fix the home-made lid with an elastic band. And in “Anna Karenina” there was even advice to sprinkle a piece of paper with rum so that mold would not form.

How to make jam from Victoria for the winter: a recipe

Winter jam from Victoria is one of the simplest recipes in my cookbook. It is so simple to cook it that any beginner will cope with the task ...

• harvesting takes place in sunny weather without wind;
• sort the berry from overripe and beaten. Otherwise, the fruits, impregnated with a liquid, will give a ready-made preservation of a watery flavor;
• store strawberries for a long time is prohibited. If there is no time for heat treatment, then the berries are carefully covered and put in the refrigerator.
• "Victoria" must be sorted out, washed thoroughly and sprinkled with granulated sugar.

Traditional Victoria Jam Recipe

In each family, in the summer, various canned preparations of fresh berries and fruits are prepared.

Strawberry jam made from the Victoria variety is particularly tasty, which is not available today in stores.

Products:

• ripe and juicy berry - 2 kg;
• granulated sugar - 2 kg.

Cooking:

"Victoria" in syrup

The recipe is unusual. The berry retains all its positive properties, vitamins, aroma, and sweet syrup acquires a beautiful appearance. This blank is perfect for baking, dumplings, decorating ice cream and other desserts.

Products:

• berry - 1.5 kg;
• filtered water - 1 l;
• granulated sugar - 1.5 kg;
• citric acid - 0.5 tsp

Cooking:

Quick winter dessert recipe

Sometimes there is not always time for blanks. This method allows you to quickly and easily, with benefit and without harm to the body, prepare fragrant berries for the winter.

Products:

• granulated sugar - 0.5 kg;
• strawberries - 1 kg.

Cooking:

In a similar way, strawberries can also be harvested.

Victoria Berry Jam

Almost every housewife in the kitchen can find a slow cooker. Due to its unique properties, the berry completely retains all the nutritional properties and vitamins. Sweet billet turns out not only tasty, but also healthy.

Products:

• berry "Victoria" - 0.6 kg;
• granulated sugar - 0.4 kg;
• filtered water - 130 ml.

Cooking:

Important! More than 1 kg of berries can not be laid. With a large number of fruits, you need to prepare jam in several stages.

There are many options for making a delicious strawberry dessert. Regardless of the technology, Victoria jam, prepared for the winter in any way, is fragrant, with an exquisite taste.

Fresh strawberries, and as part of jam, jams or compotes are a favorite delicacy of many.

This berry is rich in vitamins of groups A, B, C, E, P, folic acid, organic acids, trace elements, pectin, antioxidants. It favorably affects blood pressure, normalizes metabolism, strengthens the immune system.

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

Victoria jam without cooking

The classic recipe for jam without boiling

For jam, it is advisable to use freshly picked. If for preservation they take berries that had been lying in the refrigerator for some time, strawberries can lose their natural aroma and sweetness and, accordingly, the taste will affect the quality of the jam.

Strawberry - 2 kg
  Sugar essence - 2 kg

Strawberry fruits are cleaned of the stalks, the berries are thoroughly washed with cold water. At the preparatory stage of jam preparation, exclusively ripe and whole fruits are selected. Overripe, damaged or rotten berries for preservation will not work.

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

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

A simple Victoria jam prescription without boiling

This way of cooking sweet preservation from Victoria strawberry varieties will appeal to many housewives. The boiling process lends itself only to jam syrup. At the same time, red berries retain their shape, do not lose useful properties, and the jam itself turns fragrant and very tasty.

Victoria Strawberry - 2 kg
  Drinking water - 0.5 tbsp.
  Sugar - 1 kg

The stalks are removed from ripe strawberry berries, the fruits are washed several times with running water. For convenience, use a colander or sieve. Then the strawberries are transferred to a separate deep container, left to the side. At this time, pour half a glass of cold water into the pan, pour sugar essence. They simmer the sweet mass over a low heat to a viscous state, not forgetting to constantly stir the syrup.

Prepared berries are poured with hot syrup, cover the container with a lid. Leave the strawberries at room temperature until the syrup cools. During this time, the berries will start juice, the amount of syrup will increase and it will become more liquid.

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

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