Thick strawberry jam for the winter, recipe with photo. Strawberry Jam with Pectin

07.08.2019 Vegetable Dishes

One of the many favorite desserts is strawberry jam, a healthy and aromatic delicacy, the recipe of which is simple and every housewife of course seeks to prepare several jars. Strawberry jam is now prepared in the traditional way, both in a slow cooker, and in a bread machine, and with gelatin, and with pectin, and it always tastes great.

In our family, children love pastries with strawberry jam, pies, rolls, rolls, and just like that with tea in the bite is good. Strawberry jam can be used as an ingredient for some confectionery. Its consistency, thick and viscous allows you to use it in many recipes.

In addition, strawberry jam is very useful, especially when we are short of vitamins and the summer sun. And even when making strawberry jam, you don’t need to try to keep the shape of the berries, you can take slightly unripe or rumpled, because they will still be chopped and cooked for a long time.

How to cook strawberry jam for the winter

To make a healthy dessert, you need to correctly approach the choice of dishes. No aluminum or copper basins or pans. The berry necessarily interacts with the metal, because it contains fruit acids, which quickly oxidize copper and destroy porous aluminum. You do not want any impurities of metals in your jam.

Whenever possible, use stainless steel tanks, enamelled as a last resort, but often everything burns in them, so you need to cook carefully. Metal spoons for stirring jam are also better not to use, which will be much more environmentally friendly wooden spoon or spatula.

Jars must be sterilized in advance and dry. You can use euro cans, but it is advisable to put parchment under the covers so that the contents do not come into contact with the metal and the lid is more tightly closed.

We prepare the berry in such a way, we sort it out, pick up the tails, remove the spoiled berries or completely green ones and wash them in several waters, maybe in a basin or under running water. It is also better to chop the berry in advance, using a blender, through a meat grinder, you can rub it through a sieve, then choose how it will be more convenient for you.

Strawberry jam, classic winter recipe

The simplest recipe you can think of. Here even the most novice hostess can handle it. A little time and our delicious dessert will be ready.

For him we will need:

Two kilo strawberries
Two kilos of granulated sugar

How to cook strawberry jam:

We grind the prepared berry, I prefer to wipe it through a fine sieve, although this process is one of the most labor-intensive, but the jam always turns out to be thick and without special thickeners.

Pour the berry puree right where the jam will be cooked, and fill in all the sugar, mix well and turn on the stove to bring it to a boil. As soon as bubbles begin to appear on the surface, we reduce the temperature and let the berry boil slowly for half an hour. After that, set aside and just let it cool.

Such actions need to be repeated two more times, after which the jam will take the desired consistency. The last time we do not set aside to cool, but immediately lay out in jars and cork. Cool our jars should at room temperature.

Strawberry Jam - Five Minutes

Here you have to tinker a bit, but the result is worth it, the jam turns out beautiful, fragrant and there are more vitamins in it, because the thermal effect is short-lived.

We will need:

A kilo of fresh berries
Kilo two hundred sugar
Lemons on the tip of a knife

How to cook:

We wipe or chop the berry and mix it with sugar in a separate container. We keep the jars already sterile on hand, because we will immediately pour them. I take 200 grams to fit just a portion of the cooked jam.

Pour a glass of berry puree with sugar into a saucepan and bring to a boil, cook for five minutes. Now we take a clean and dry jar, add a lemon on the tip of the knife and fill it with jam, immediately roll it up. Then in the same way we do all the other servings. Jam will thicken in a few days and can be removed in the cold.

Strawberry jam, gelatin recipe

According to this recipe, jam is prepared very quickly and there is a guarantee that it will be 100% thickened. Gelatin does not spoil the taste at all, give the product the desired consistency.

We will need:

Kilo of strawberries
A glass of granulated sugar
A bag of gelatin (20 grams)

How to make strawberry jam with gelatin:

Note that less sugar is needed in this recipe, since gelatin takes the main role as a thickener. And the rest, the principle of preparation is almost the same.

We wash the berries and pick the tails. Then we grind or twist, as you like. We immediately pour strawberry liquid, sugar and gelatin into the cooking container, all at once. We put on the fire and wait until it boils. In this case, do not forget to stir, because you do not need burnt jam.

As soon as our strawberry-sugar mixture begins to boil, we set the temperature to the lowest and cook it for a couple of minutes all the time stirring. After two minutes, this is a ready-made jam, just in case you can check if a drop is spreading. If the form holds, then you can turn off the fire and pour the jam into jars. By the way, during cooling it thickens even more.

Strawberry jam, recipe in a bread maker

This option is good for those who do not like to stand above the saucepan, but prefer to do more exciting things while the vitamin preparation is being cooked.

What we will need:

Kilo of strawberries
One and a half cups of sugar
Lemon half juice

How to make jam in a bread maker:

As usual, prepare the berry. In this case, it is not necessary to grind it, you can simply cut it into several parts.

We immediately pour berries and sugar into the bowl, sprinkle with lemon juice, this is so that the color of our jam is bright and beautiful. We close the bread machine and set the jam mode, jam.

Strawberry jam for the winter, a recipe with pectin

It’s also a quick recipe, due to the addition of pectin thickener, the time is significantly reduced, which means that more useful vitamins are preserved, which is why we cook in general.

What we will need:

Kilo strawberries
Paul kilo of sugar
Pack of pectin
Lemon juice about a teaspoon

How to cook:

As in all other recipes, wash and sort the berries. We grind them in any way available to us.

We pour the strawberry mass there, in which we will cook it and fill in a packet of pectin, mix well, until sugar is added. We set it to boil so far on a medium fire, and as soon as the gurgling appears, we lower the temperature to a minimum and pour sugar, continuing to interfere.

Cook exactly five minutes, no longer needed, add lemon juice at the end, in general this is optional. We lay out on the jars immediately and roll up the lids.

Strawberry jam, a simple recipe, video

Do you know how to make delicious thick strawberry jam recipe?

In winter, it can be eaten just like that, as well as added to various desserts and pastries.

We offer proven over the years ways to make strawberry jam thick and fragrant.

The season of this wonderful berry is short-lived, so do not put off its harvest for tomorrow!

Berries for jam can be any, even a little crumpled, they will boil anyway. If you see a rotten barrel, just cut it off.

But in order to make the harvest really thick, like, pick a slightly ripened strawberry, it has more pectin. The pinkish berries are good.

Thick Strawberry Jam Recipe

Ingredients:

strawberries - 2 kg
sugar - 2 kg

How to make strawberry jam for the winter:

1. Rinse the strawberries thoroughly and pick the tails.

2. Pass the berries through a meat grinder.

For jam, you should not use a blender, because this way it may not thicken. And for a more delicate consistency, you can rub strawberries through a sieve.

3. Mix chopped strawberries with sugar.

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4. Place a pan with berries on a medium heat and reduce it immediately after boiling. Peel off the foam.

5. Cook the jam in three steps. First boil for 30 minutes, then let cool to room temperature and repeat this process 2 more times.

6. Take turns filling the sterilized jars to the top and roll up the lids.

7. Cool the strawberry jam upside down and store.

How to Cook Thick Strawberry Jam

Ingredients:

strawberries - 1 kg
sugar - 1 kg
lemon juice - 2 tbsp.

Strawberry jam recipe:

1. Rinse the berries and remove the ponytails.

2. Cut them and sprinkle with sugar. Then crush with a crush or just with your hands.

3. Pour into a cooking pot and add lemon juice.

4. Let it boil and reduce heat. Cook, stirring, so that the workpiece does not burn.

5. Once the mass is thickened, you can remove it from the fire and roll it up in sterilized jars.

And in the winter you can cook if you have time to put several packages in the freezer.

- Another useful recipe for the winter.

Bon Appetit!

If you need the best and most beautiful, you can take worse for jam. But still, it is desirable that they are not wet. Therefore, we first rinse them, and then fold them to a sieve or colander so that the glass is water.

Only then we clean and sort through, we don’t need any bad ones anyway. Now we are weighing and measuring out the right amount of sugar.

For jam, we will chop strawberries with a blender. Caution, there will be a lot of spray first! We do everything qualitatively so that not a bit of the berry remains.

To get rid of possible residues of un chopped strawberries, as well as part of the seeds, we wipe the mass through a sieve. Wipe immediately into a bowl in which we will cook the jam.

My thickener had to be distributed at this stage on the surface of the strawberry mass. And for a greater effect, it was advised to add either the juice of a whole lemon, or 1g of lemon. I added acid by mixing it with a thickener.

We put the bowl on moderate heat and, constantly stirring, bring to a boil. Stirring is necessary so that the pectin is evenly dispersed in the mass and does not form lumps. It is important! Then pour sugar, reduce the heat and cook, stirring often, waiting for a slight boil (bubbling) for 5 minutes (or as the manufacturer advises). In the process, remove the foam (by the way, they will also thicken later).

We will pour strawberry jam into sterilized glass jars, in which we will lay it for storage for the winter. I sterilize the jars in the oven (but each can have its own methods), and I boil the lids.

We take out the hot jar from the oven, put it in a deep plate, under which we put a damp cloth. Why is this necessary. If the jar bursts, the hot contents will spill onto a plate and it will protect your legs and arms. A rag will be needed when rolling - the plate will not slip on the table.

After rolling, we turn the banks upside down, wrap them up and leave to cool first to room temperature. When the jars have cooled, you will turn them over and you will already see that the strawberry mass in them is not liquid. Over time, during winter, in a cool place, strawberry jam will completely thicken, and in the refrigerator it will happen even faster. That's the whole secret of how to make thick jam from strawberries for the winter.

Thick strawberry jam with whole berries is distinguished by the fact that it contains components that look as if they were just collected from a garden bed. In order for the delicacy to retain its impeccable appearance, a significant amount of time must be devoted to its preparation.

How to cook thick strawberry jam?

To learn the secret of thick strawberry jam, you need to consider such points:

When selecting strawberries for jam, small dense berries are taken.
Ponytails are removed from the berries, they are well washed. A paper towel is lined up and the berries are poured out to dry.
You need to weigh the berry to find out its exact weight. You need to take as much sugar as strawberries.
The berry is laid out in layers and sprinkled with sugar, left for a day to let the juice flow, and the sugar dissolves.
The berries need to be boiled, then left to cool for 24 hours, then again bring to a boil.

Thick strawberry jam for the winter - recipe

In the cold season, as a sweet tasty dessert, thick will be indispensable. If the berries have retained their strength, and the syrup is dense, then the dish will come out truly unsurpassed. It can be consumed on its own or add to tea. Thanks to this, the drink will acquire spicy notes.

Ingredients:

sugar - 2.5 kg;
strawberries - 2 kg.

Cooking

Pour sugar over strawberries and leave until morning.
Boil the berries for 5 minutes. Let it brew for 6 hours.
Boil the mass again and boil for 5 minutes, set aside for 12 hours.
Repeat the cooking process one more time.
Thick strawberry jam with whole dense berries roll up in jars.

Thick Strawberry Jam "Five Minute" - recipe

When cooking, you can use frozen berries. The advantages of such a workpiece are that the products occupy a smaller volume. If the thick strawberry jam is immediately consumed, you need to pour it into clean jars and send it to the refrigerator. When it has completely cooled, it will gain a dense consistency, but the berries will remain intact.

Ingredients:

sugar - 3 kg;
lemon juice - 6 tbsp. l .;
strawberries - 3 kg.

Cooking

Pour the berries with sugar and leave for 6 hours.
After boil the mixture and boil it for 5 minutes.
Add lemon juice at the end.
Thick strawberry jam for the winter roll up in jars.

How to cook thick strawberry jam with gelatin?

Few people like a liquid, flowing delicacy, so as not to encounter this problem, they use such a recipe as thick. As a result, a syrup is obtained that will definitely not spread, and it can be applied to bread as a delicious topping. This cooking method will be appreciated by lovers of jelly-shaped desserts.

Ingredients:

strawberries - 800 g;
water - 100 ml;
sugar - 400 g;
gelatin - 2 tbsp. l

Cooking

Sprinkle strawberries with sugar, boil and cook for 5 minutes.
Let stand for 1 hour, then bring to a boil again and boil for 5 minutes.
Pour the instant gelatin with water, and you need to wait until it swells.
Berries removed from the allocated syrup. Boil the syrup for 15 minutes, add gelatin to it, mix the mixture, pour in the berries.
Bring to a boil, boil for 3 minutes.
The most delicious thick strawberry jam close in jars.

Thick strawberry jam with pectin

Fast and tasty with pectin. It will come out with saturated bright color and medium consistency. During canning, the mass must be poured into the container almost to the edges, leaving only 1 cm until thickened. Banks are closed with lids, and the treat is stored in a dark, cool place.

Ingredients:

strawberries - 1 kg;
sugar - 500 g;
pectin - 1 sachet.

Cooking

Pour the berries with sugar. Put the mixture on the fire and wait until it boils.
After boiling, reduce heat, boil the mixture for 15 minutes.
Add pectin diluted with water. Pectin must be boiled for another 10 minutes.
Pour thick strawberry jam with whole berries into sterile jars.

Thick and transparent strawberry jam

The aesthetic and taste requirements of even the most demanding gourmet will fully satisfy strawberry jam with a thick transparent syrup. Such a delicacy can be used as an addition to tea or as a filling in pancakes. It is also suitable as an independent dessert, in addition, they can pour ice cream or combine it with cottage cheese.

Ingredients:

strawberries - 3 kg;
agar-agar - 25 g;
sugar - 2 kg;
lemon juice - 75 ml.

Cooking

Pour the berries with sugar and leave for 5 hours.
Agar-agar dissolve in lemon juice and pour into the berry mixture.
Put the mass on the fire, bring to a boil and cook for half an hour.
Jam roll up in jars.

Thick strawberry jam with lemon

One of the most savory options for dessert will be thick, in which lemon is added. Citrus juice is not the only component that can be added to a treat. Fresh mint will also bring a wonderful flavor note. However, its amount should not be overdone, as it can greatly change the original taste of the dish.

Ingredients:

strawberries - 500 g;
lemon juice - 2 tbsp. l .;
sugar - 400 g;
mint - 2 branches.

Cooking

Sprinkle all the berries with half sugar.
Leave the strawberries for 8 hours, preferably during this time, shake it a couple of times.
Bring the mixture to a boil, boil for 5 minutes.
In berries add the second half of sugar and sprigs of mint. Leave the jam for 4 hours so that the berries are soaked in syrup.
Add lemon juice, boil the mass again and boil for 5 minutes. Let it brew for 4 hours.
During the third boil, boil the jam for 10 minutes. Remove peppermint and pour jam into jars ..

Thick strawberry jam without boiling berries

One of the most useful varieties of goodies for the winter is strawberry jam with thick syrup. Its secret is that the berries do not participate in the cooking process, they are added at the very end fresh. When preparing the syrup, it is important to ensure that it remains transparent and does not acquire a yellow tint.

Ingredients:

strawberries - 1 kg;
sugar - 1 kg;
citric acid - 0.5 tsp;
water - 200 ml.

Cooking

Pour sugar into water and boil over low heat until it is completely dissolved.
Remove the syrup from the heat and pour the berries into it, mix, leave for 15 minutes.
Remove the berries and boil the syrup for another 15 minutes.
Pour the berries into the syrup and let them stand for 15 minutes.
Put the strawberries and put them in jars, filling them in half.
Boil the syrup for 5 minutes and add to the container, close.

Thick strawberry jam for the winter - a recipe for a slow cooker

You can not worry at all and do not bother during the cooking process, if you make a delicious thick strawberry jam with a slow cooker. The undoubted advantage of this recipe is the ability not to follow the cooking process inseparably, but to turn on the necessary mode and go out of business.

What is the difference between jam and jam

Jam is often called jam, and jam is called confiture. A beautiful word, and it seems that there are no special differences. This is actually not the case:

In jam, the berries and fruits are cooked during cooking. To do this, bring the sweet mass to a boil and boil well for 20-30 minutes.
In jam, berries, on the contrary, must retain their shape. Therefore, it undergoes a short but repeated heat treatment. Moreover, between boiling the product should cool.
Confiture is a kind of jam. It should be jelly-like, but at the same time include whole berries or pieces of fruit.

You can make jam from almost all fruits and berries. For example, from cherries, strawberries, cherries, gooseberries, apples, etc. The cooking process resembles a little jam cooking. Fruits are cut into pieces, a large berry can be used whole. Sugar, citric acid or lemon juice is added. Sweet mass is boiled over low heat. Depending on the type of confiture, gelling additives may not be used at all. In strawberries, the pectin content is 4% per 100 g of berries, and 1% pectin is enough to create a confiture or jelly. Alcohol is sometimes used as another ingredient: rum, cognac or liquors. Confiture does not cook for long: 5-15 minutes. To check the level of dessert thickening, you need to drip it on a saucer or plate. A drop of finished goodies should not spread.

Confiture is prepared from almost any berries and fruits, but from strawberries it turns out to be especially tasty.

Store confiture at a temperature of 5 to 20 degrees, in a dark and cool place. It can be a refrigerator, where a constant temperature regime is always maintained. Shelf life of such blanks: 12 months from the date of preparation, with hermetically sealed lids at a relative humidity of not more than 85%. Basement, pantry or cellar are also good for a winter dessert. True, the temperature in the cellar is not always normal, and the thermometer column shows values \u200b\u200bof +1 degree. If you keep the confiture at a mark below +5 ° C, the treat may be sugared. Shelf life of confiture in such conditions varies depending on sterilization and packaging quality. A sterilized product in glass jars may not deteriorate for up to 12 months, unsterilized product for up to 9 months, and in plastic containers for 3 to 6 months.

What is sterilization?

Sterilization is a heat treatment process at a temperature of 100 degrees and above. At the same time, microorganisms die, including those that are spore-forming.

Sterilization of canned food is carried out as follows:

Cans are filled with the finished product.
At the bottom of a large pot or tank, place a wooden stand. This is done so that the banks do not burst and do not fight against each other.
Place covered, but not clogged cans in a pan and pour water “on the shoulders”.
It must be remembered that the sterilization time is counted from the moment of boiling water.
Upon completion of sterilization, the jar is removed and quickly closed with a lid.

The time required for sterilization, begin to count from the moment of boiling water in the pan, otherwise the cooking technology will be violated

Table: sugar-water ratio for syrup per 1 kg of strawberries

Winter recipes

Before the embodiment of any of the proposed desserts, strawberries are well washed and the stalks are removed.

Confiture with liquor

We will need:

strawberries - 1 kg;
sugar - 500 g;
lemon - 1 pc.;
liquor - 3 tbsp.

Cooking:

The berry is cut into pieces.
Berries for confiture need to be cut in halves or quarters
Peel the lemon off the lemon.
Lemon zest can be cut with a knife or removed with a grater
Squeeze the juice from the lemon by hand or using a juicer.
Lemon juice will increase the amount of acid in the finished confection
Sugar, zest and juice are added to the strawberries.
Strawberries are mixed with all ingredients except liquor
Heat the product over low heat and, stirring constantly, bring to a boil. Then cook for 4 minutes.
Strawberries for jam jam for more than 5 minutes
Add liquor (you can use any) and mix.
Liquor is poured into the jam at the very end of the preparation.
Confiture is laid out in jars and tightly screwed with lids.

Video: a sweet treat with liquor for the winter

Classic version

Required Products:

strawberries - 3 kg;
sugar - 6 kg;
rum - 300 ml;
salt - 1 tsp;
citric acid - 20g.

For confiture, choose a medium, not too large strawberry. Such berries are considered the most fragrant.

Cooking:

Half the sugar is mixed with salt and citric acid.
Sugar can take the usual - white, or else, for a larger flavor, add brown
The resulting mixture is added to strawberries and left for 7-8 hours.
Strawberries with sugar are left for a while to give juice
After the strawberries secrete juice, they fill it with the remaining half of the sugar. Then put on fire.
The fire should be minimal so that the confiture does not burn
When the berry mass boils, the fire is increased - it is necessary that the strawberries rise. And immediately reduce - the berry drops. So do 3-4 times over 15 minutes.
Turn off the gas and pour rum into the dessert.
Rum will add flavor to the dessert and serve as a natural preservative
The cooked treat is distributed in jars and twisted with lids.
The confiture distributed among the clewers should be removed in a cool place.