Strawberry jam is to the liking of adults and children. According to the traditional recipe, the main components are directly the berries themselves and granulated sugar. As a result of prolonged heat treatment, sugar is boiled, which subsequently turns into syrup. The sweet composition soaks the strawberries, making it cloyingly sweet. Experienced housewives, through trial and error, developed their own recipes, we will consider them in order.

Features of making strawberry jam

1. For the preparation of delicacies, exclusively mature fruits are used. Unripe berries practically do not smell and are considered tasteless. In this case, overripe specimens are boiled so much that decay occurs. For this reason, strawberries should be moderately ripe and fragrant.
2. The cooking time for large and small strawberries varies greatly, so try to choose the same fruits. If you want to cook jam, in which the strawberry is preserved in its original form, prepare a dish of small berries. Large fruits languish for a long time and boil too much in the process.
3. Before making jam, berries must be prepared. Fruits are moved to eliminate extraneous debris. Next, the strawberries are washed in a basin with cold water. Dry the berries without fail by placing them on a soft cloth. Otherwise, the jam will turn out liquid. After drying, remove the bowl and leaves.
4. An important aspect of making strawberry jam is adding a lot of sugar. In most cases, 0.5 kg. berries account for about 650-750 gr. sand. You can not save on sugar, with less jam jam or ferment due to the development of bacteria.
5. Strawberry jam is loved by many people not only for its taste, but also for its beneficial properties. To preserve them fully, do not delay the duration of the heat treatment. Pre-mixing berries with granulated sugar will help reduce juice. After 2 hours, the strawberries will start juice, making it easier for you.
6. You can save the original structure of the berries and soak them with a sufficient amount of syrup using stepwise cooking. Sugar must penetrate the strawberry cavity gradually, so the jam is prepared at certain intervals between the previous and subsequent boiling.
7. The quality of the product depends on how many berries you boil at a time. It is not recommended to send more than 2.5 kg for heat treatment. fruits. Otherwise, the strawberries will begin to "sag" and fall apart. You get jam, not jam. In addition, too long languishing kills all vitamins and beneficial enzymes.
8. If you plan to close the jam in jars, first sterilize the lids and directly the container itself. To do this, the dishes can be heated in the oven or boiled on a stove, and then thoroughly dried.
9. After packaging the finished product in jars, wait until the composition is completely or partially cooled, do not rush to seal it tightly. Accumulation of condensation must not be allowed on the inside of the cover, which is rolled up with a special key. Spin only after steam is released.

Strawberry Jam: a classic of the genre

• sugar - 1.8 kg.
• strawberries (fresh) - 2.7-2.8 kg.

1. Pour cold running water into a basin or clogged sink, sprinkle berries. Leave them to swim for 5-10 minutes, then rinse thoroughly.
2. Spread a few cotton towels, dry the berries on them. The liquid should evaporate completely, only after that the sepals are removed.
3. Small berries are suitable for cooking jam, larger specimens are cut into 2-3 sections. Prepare a cauldron or heat-resistant dishes with thick walls and a bottom, send berries to it.
4. Sprinkle them 800 gr. granulated sugar, wait 7 hours. Get the effect that the strawberries release the maximum amount of juice. For convenience, carry out manipulations immediately after the morning awakening, in the evening you will send the berries to the first cooking.
5. When the strawberries release the juice (“dry”), put the bowl of berries on the fire and bring to the appearance of the first bubbles. In no case do not interfere with the contents of the pan, gently shake the container, ensuring an even distribution of berries. Collect the resulting sweet foam with a slotted spoon or bucket.
6. When the composition boils, pour 380 gr. granulated sugar, simmer mixture at low power for 10 minutes. After the expiration, leave the dishes with berries to cool for 7 hours, covering the pan with a thick cloth.
7. When the specified time has passed, send the jam again to cook. Add another 350 gr. sugar, simmer the product for a quarter of an hour. Next, turn off the stove, cover the dishes with a blanket, wait 8 hours.
8. After that, bring the jam to a boil again, add the remaining sugar. Heat treatment in this case has a minimum duration of 5 minutes. Optionally, add citric acid to the tip of the knife.
9. Turn off the stove, leave the jam for a third of an hour for partial cooling. At this point, do sterilization of the container (oven or water bath). Dry the container, pour the finished product, not departing from the edges of the container.
10. Roll the covers with a special key, make sure there are no leaks. Turn the composition down with its neck, wrap it in a warm blanket. Wait 20 hours, transfer the jam to a room for long-term storage.

• granulated sugar - 1.8 kg.
• lemon - ½-1 pc.
• strawberries (fresh, moderately ripe) - 2.6 kg.

1. To begin, carry out preliminary training, eliminating all unnecessary. Go through the berries, remove the spoiled and dented ones. Pour cold water into the basin, send the berries into it. Fold the strawberries on a sieve, leave to drain moisture. Shake the appliance periodically so that the strawberries dry better.
2. Move the fruits onto cotton towels, blot the berries. Remove the leaves and cups, put the strawberries in a deep pan with a thick and flat bottom. Sprinkle with sugar, leave for 6 hours in a cool place. During this time, the fruits will “dry”, that is, they will give the juice back.
3. When the indicated period comes to an end, send the dishes to the stove, set the fire to the minimum mark. Shake the pan to mix the berries. Using a wooden spatula, collect sugar from the walls of the container, wait for the crystals to completely dissolve.
4. When the future jam begins to boil, cook it for another 10 minutes. Remove foam from the surface of the composition (required!). Catch the strawberries with a slotted spoon, leaving the syrup in the pan. Strain the liquid under the lid, leaving a small hole.
5. The duration of the heat treatment is 50-60 minutes. Syrup must be stirred occasionally. At this time, wash the lemon, chop it in very small cubes, remove the seeds. Cut off the ass from the fruit, send to the strawberry syrup.
6. Boil the contents for another 45-50 minutes on a fire between medium and minimum. After the due date, take the previously caught strawberries and transfer it to the liquid with lemon. Stir jam, simmer mixture for 1 hour at low power.
7. At this time, begin to sterilize the lids and packaging containers. Dry the jars, pour hot jam on them. Do not plug, wait for cooling, then roll up the covers. Wrap jam in album sheets or a dark bag, keep in the cold.

Strawberry jam in 30 minutes

• granulated sugar (preferably cane) - 2.8 kg.
• strawberries (fresh, ripe) - 2.5 kg.
• citric acid - 4 gr.

1. Making jam begins with processing berries. You need to sort out the fruits and remove the unripe, spoiled, rumpled. After that, pour cold water into a bowl, soak the strawberries, wash them well.
2. Tear off the sepals, leave the strawberries to dry on towels. Make a wide, thick-bottomed pan, lay the berries and granulated sugar alternately. Put the dishes in the cold for 10 hours, then proceed with cooking.
3. Using a wooden spoon, mix the contents of the pan, simmer over low heat until sugar crystals dissolve. As soon as the pellets dissolve, increase the power of the hotplate to the middle mark.
4. Cook the strawberry mass for another third of an hour, constantly remove the foam. To improve the taste and make the jam more fragrant, add citric acid. Boil the mixture until it dissolves.
5. Sterilize glass containers and lids for them, cool the finished product. Pack the jam in jars, wrap with parchment paper. Store in the cold.

• purified water (drinking) - 120 ml.
• granulated sugar - 840 gr.
• fresh strawberries - 1.4 kg.

1. Sort the berries, send them to a bowl of cold water, leave for 10 minutes. Now thoroughly wash the strawberries, exclude unsuitable copies (rotten, green, spoiled, etc.).
2. Move the strawberries to a dense cotton cloth, wait for the moisture to drain. When the fruits have dried, remove the sepals.
3. Rinse the multicooker bowl, boil drinking water and pour into a container. Add sugar here, set the function “Soup”, “Bouillon”, “Stew”, “Pilaf” or “Porridge”. Some multicookers are equipped with the Jam program.
4. Set the timer for 5-10 minutes, during which time sugar and water will turn into syrup. When the specified time is up, open the multicooker lid, mix the mixture. Tomite the composition for another half hour.
5. Now add the pre-washed and dried berries, you can chop them with a blender if you wish (you will get jam jam at the exit).
6. Start the appliance timer for 15 minutes, cook the mixture under the lid. Do not forget to gently mix the mass so that it does not burn. At the end of the manipulations, pack the composition in sterilized containers.
7. The jam is twisted after it has cooled completely. Otherwise, condensate will begin to accumulate, exposing the product to moldiness. Keep the jam in the cold.

It’s easy to cook strawberry jam if you follow the step by step instructions. The consistency of the composition will tell you about the readiness of the goodies. A drop of a properly cooked product does not spread on a flat dish, while the syr has a light rather than caramel hue. Pay attention to the smell, strawberry jam smells like berries, not burnt sugar. The berries of the treat should be completely saturated with syrup, the presence of "raw" areas will lead to an early spoilage of jam.

Video: strawberry jam in 10 minutes

What could be better than making a strong seagull on a cold winter evening and opening a jar of fragrant strawberry jam, carefully stocked since the summer? Therefore, today it is about how to cook strawberry jam so that the berries in it remain intact.

By the way, I wrote about not so long ago. You can also look at these pages.

In order to keep the berries intact when cooking jam, it is worth knowing a few tricks. Firstly, the crop must be harvested in dry weather and immediately start cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing the strawberries should be dried on a paper towel for 10 minutes.

Thick strawberry jam with whole berries without boiling

I recommend using a small berry to cook thick strawberry jam. Do not forget that it will actually be cooked without boiling, but only filled with hot syrup. Then it is completely saturated, and your preparations will easily stand all winter.

Ingredients:

• 1 kg of ripe strawberries;
• 500 g of granulated sugar;
• 100 g of water.

How to cook:

1. Sort strawberries, rinse thoroughly in running water and clean from green stalks. Transfer it to enameled or heat-resistant dishes.

2. Mix sugar and water, put on medium heat. Cook the mixture for 3 minutes, no longer needed. This is enough for the sugar to dissolve.

It must be ensured that the syrup does not begin to whiten and turn into caramel.

3. Pour the berry with hot syrup, mix gently with a cooking spatula or spoon. Cover with a towel and allow to cool.

When I cook jam, I never bother it with a spoon. Just gently shake the pelvis so that the berry mixes. And it never falls apart from me - it always turns out to be strong and whole.

4. Once the syrup has completely cooled, it must be drained and boiled for 5 minutes. Pour the strawberries again and let cool again. This item must be repeated 5 times.

Arrange the finished jam on a sterile container and roll up the lids. Turn the cans over, wrap them in a warm blanket and leave to cool. This is an additional sterilization of jam.

Cans should be stored in a cool, dry place so that the sun does not fall on them.

How to cook thick strawberry jam with whole berries. Winter recipe

  Strawberry jam, cooked according to this recipe, is simply excellent: thick, viscous, "like my grandmother", a berry to a berry. At the same time, strawberries retain their texture. It is preparing, of course, longer than. But the effort and time are worth it: in winter, delight and stormy applause are guaranteed for you!

Ingredients:

• 2 kg of strawberries;
• 1.2 kg of sugar;
• freshly squeezed juice 1 ½ lemons.

How to cook:

1. Rinse the strawberries, leave in a colander so that the glass is water;

2. Clear the stalks. They will definitely be superfluous 😀

3. In a deep saucepan or basin, pour the berries with layers of granulated sugar. Allow to stand overnight or day to stand out juice.

4. Put on medium heat. Squeeze lemon juice and pour it into strawberries. When the jam begins to boil, remove the foam from it. Cook for 15 minutes.

5. Carefully remove the berries from the syrup with a slotted spoon and spread them on a flat dish with a thin layer.

6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.

7. The jam is ready: you can put it in a sterile container and roll it up with lids.

Turn the cans upside down and allow to cool at room temperature.

Delicious Strawberry Jam

  Jam always turns out to be tasty, and also it is good in that for its preparation it is not necessary to use selected strawberries and maintain its integrity. The berry is of different sizes, and even slightly rumpled. You can simply cut off the damaged areas and put it to work.

Depending on which jam you prefer, you can completely chop the berry with a meat grinder, blender or food processor, mash strawberries with a fork or just chop, leaving small pieces.

Ingredients:

• 1 kg of sweet strawberries;
• 800 g of sugar;
• 1 teaspoon agar-agar powder;
• 4 tablespoons of water.

How to cook:

1. Clean strawberries from debris, rinse in cold water, tear off all green ponytails.

If necessary, cut off all the bad spots. If this is not done, the jam will not stand idle for a long time.

2. Grind the berry to the desired state, mix with sugar and put on medium heat.

3. Leave to simmer on a gentle fire for about 15-20 minutes, until the jam darkens and becomes thicker.

Foam must be removed!

4. In a separate container, allow agar-agar to dissolve in warm water for 2-3 minutes. Add thickener to boiling jam and stir.

After 5 minutes, the jam will thicken even more and begin to “gurgle” - this is a sign that it is ready.

5. Arrange on sterilized containers and close the lids. Set to cool in a warm, dark place.

Do not even doubt that the jams and jams according to my proven recipes will turn out to be very tasty and fragrant with you. Inspire my experience and enjoy the colors and flavors of summer with your family! Bon appetit and see you soon!

We all live during new technological discoveries in all areas, including culinary. Culinary professionals are developing better ways of canning. We can only keep up, keeping up with the times. We choose modern methods of processing all kinds of crops: freezing, drying fruits or vegetables. Our experts are confident that any housewife will never refuse to prepare the traditional method of harvesting fragrant strawberry jam. How to cook strawberry jam will tell you some unique, homemade recipes. Which with great love we have prepared for you.

Strawberry Jam

Such a delicacy is prepared in various ways. The main thing is not to digest the berries. Otherwise, all benefits will be completely lost. Delicious strawberry jam, cooked correctly, will delight you all winter. Five minutes, prepare from ripe, juicy berries. This method of preparation does not allow to lose useful valuable substances during cooking. It is prepared in several ways:

The first way.  Berries are peeled from sepals, washed under running water. Lean back on a pre-spread paper towel, dry. Pour into a container, add sugar there, At the rate of 1 kg. strawberries, 600 gr. Sahara. Leave for 6 hours in a cool place so that the berry gives juice.

Then put the dishes on the stove and bring the mass to a boil. As soon as it boils, jam is cooked for exactly 5 minutes, removing the resulting foam. Hot jam is poured into pre-sterilized jars, rolled up with sterile lids. The jars are turned onto the lid, wrapped in a warm blanket, left to cool.

Second way. Preparing five minutes in sugar syrup. In a saucepan of 1 kg. sugar, 375 ml. water prepare syrup. As soon as it boils, the washed, dried fruits are lowered. Bring to a boil and cook exactly 5 minutes in the previous recipe. Pour into sterile jars, cool, clean in a cool place until winter.

Strawberry Jam Recipe

Any berry is suitable for five minutes: small, medium. About this, you can say the second grade. After all, the berry is much cheaper, which makes it possible to cook a delicious treat - delicious strawberry jam. Products are taken at the rate of 2 cans of 600 ml.

To cook strawberry jam you will need:

• kg strawberries
• 1 kg. Sahara
• 1 tbsp. l lemon juice

How to cook strawberry jam:

1. Rinse the berry and pat dry on a paper towel. Go through the berry, remove the stalks. If you use strawberries of different sizes, then cut a large one in half so that all the berries are evenly boiled.
2. Enameled dishes are loaded with prepared fruits. Sprinkling with granulated sugar. Calculation: 1 kg. berries, 1 kg. sugar, this is done so that quick strawberry jam can be stored without a refrigerator. Reducing the dose of sugar increases the cooking time. In addition, part of the vitamins is lost.
3. After 1-2 hours, when there is a sufficient amount of juice, put the container on fire. Bring to a boil over low heat, stirring occasionally, as the fruit may burn to the bottom.
4. During boiling, the resulting foam must be removed with a clean spoon.
5. Add citric acid or 1 tbsp. l lemon juice. This is done so that over time the sugar does not crystallize at the bottom of the can.
6. Cook for 5 minutes over medium heat. Cans with lids are sterilized for 10-15 minutes. Pour into banks, close the lid. Turning upside down, wrap. When the jam has finally cooled down, you can transfer it to the basement for storage.

Home-cooked strawberry jam for the winter It surpasses store sweet preparations in many respects. Firstly, in self-cooked jam there are no artificial ingredients (chemical sweeteners and preservatives). And secondly, respectively, and the calorific value of the workpiece will be lower. In general, the recipes for making strawberry jam are very simple; "Leaning" on them with the conservation of strawberries, even a culinary novice can handle. By the way, in the recipes below, garden strawberries can be replaced with wild strawberries or Victoria.

   (method 1)

For the preparation of thick traditional strawberry jam for the winter, which during long-term storage does not become sugared and does not deteriorate, you will need only two main ingredients:
   - 1 kg of strawberries,
   - 1 kg of granulated sugar.

For a start, the berries of freshly ripened strawberries are washed gently, and only extremely dense berries must be selected and their stalks and leaves cleaned. Washed and glassed strawberries are transferred to an enameled pan or basin, pouring layers of granulated sugar (it is imperative to maintain the proportion of strawberries and sugar 1: 1) and left for 2-3 hours at room temperature. But it is best to leave the strawberries infused for a day. The next day, dishes with berries, which will certainly let the juice, should be put on moderate heat, and bring the contents to a boil. After boiling the strawberries for 2-3 minutes, the fire turns off and the jam cools. This manipulation with cooking strawberries and cooling must be repeated 2 more times until the syrup thickens enough. To check the syrup for readiness, it is necessary to drip on a dry saucer and shake; if the drop does not spread, then the strawberry syrup is ready.

   Ready strawberry jam is laid out on sterilized clean jars and rolled up. While the jars are cooling, it is better to leave them in a warm room, and then transfer them to cool for long-term storage for the winter. How the thick workpiece should turn out can be viewed in the recipes “ Strawberry jam for the winter with a photo". A beautiful, unusually tasty treat will be an excellent treat for tea in the winter, it can be used as an addition to desserts, and you can also make a great cake or other pastries with it.

Recipe "How to Make Strawberry Jam for the Winter"

   (method 2)
   The second way is faster. And the jam is slightly liquid, but no less appetizing. For this method you need:
   - 1 kg of strawberries,
   - 1 kg of sugar,
   - 1 cup (200 ml) of water.

The selected strawberries are laid in a colander and dipped several times in a bucket of cold water. Then, giving the berries time to drain from excess moisture, the strawberries are peeled of the stalks and sepals and placed in a basin or pan and filled with sugar syrup. For syrup, 1 cup of water is brought to a boil, and 1 kg of sugar is dissolved in it, the syrup is boiled for 2-3 minutes and poured into strawberries. The berries are aged in syrup for 4 hours, and you can start cooking, which is carried out in 3 sets and is conducted over low heat.

The first cooking lasts 30 minutes. Then, after 2 hours, when the jam has cooled, it is boiled again for half an hour and again cooling for about 2 hours. For the third time, strawberries are cooked until cooked (the method for testing the syrup preparedness is described in the first recipe). The jam is packaged hot in jars, covered with nylon covers and, before putting the jam into the refrigerator for storage, cools.

   To keep the cooked longer, and it was possible to store it even at room temperature, the jars with the workpiece must be pasteurized. To do this, pour water into a wide pan on? part of its volume, warms up to 70 C, jars of jam are placed in the pan and, heating water, at a temperature of 90 C 10–15 minutes are pasteurized depending on the volume of the container. During pasteurization, the pan should be covered with a lid, and the water level in it should not reach about 3 cm to the neck of the cans. Pasteurizing jars of jam, they should be hermetically sealed with boiled metal lids, refrigerated and put away in a cool place before winter.

   Recipe ""

Thanks to this “Strawberry Jam for the Winter” ideas  in strawberries, all the vitamins contained in it are stored; and the berries remain whole, do not boil. Only for cooking "five minutes" of sugar will need 1.5 times more. For 1 cup (200 ml) of water for syrup, 1 kg of sugar is taken. The syrup is cooked over high heat in an enamel bowl. The foam formed on the surface should be removed.

Berries are poured into boiling syrup, and they should be allowed to boil for about 5 minutes, gently mixing jam with a wooden spoon. After removing the dishes from the fire, it must be wrapped up so that it cools down as slowly as possible.

Strawberry jam that has cooled down to room temperature is laid out in jars and covered with nylon covers or covered with wax paper and the necks are tied with thin twine. Jam is stored in the refrigerator.

   Tips "How to cook strawberry jam":

Any " Strawberry jam for the winter photo. Master Class"Tells you how to check strawberry jam for readiness. The first recipe offered the option with a drop on a plate. And you can do a little different. You can put the plate in the freezer, and then take it out, pour a spoonful of hot jam on it, wait a little while and slide your finger over the surface. If the surface is wrinkled, then the jam is ready.

To reduce the amount of foam on the jam, put a small piece of butter in the workpieces at the very end of the cooking.

Vinegar or lemon juice added to strawberry jam will help it thicken and prevent it from becoming too cloying.

   - If, after clogging, the lid on the jam jar is springy, it means that it is not tightly closed. Such a twist should be stored only in the refrigerator and it is advisable to use it within the next month. The rest of the strawberry jam is stored in a cool dark place.

So the strawberry season has come. Probably, strawberries are one of the most beloved berries. Juicy, tasty, aromatic. Every year we look forward to its maturation. Children run a hundred times a day, look under the bushes - when the sides of the berry turn red. And then begins the harvesting and cooking of jam, jam, jam or marmalade. Each hostess has her own time-tested and favorite strawberry jam recipe. I also have several recipes that I will share with pleasure.

  The classic recipe is thick strawberry jam for the winter with whole berries

According to this recipe, many hostesses prepare strawberry jam. It is simple to execute, but a little long in time. To make the jam thick and keep the berries in shape, it is prepared in several stages.

To make such a jam, we need:

Attention:  in strawberry jam, an equal ratio of berries and sugar is always taken.

• strawberries - 1kg;
• sugar - 1 kg.

How to cook strawberry jam with whole berries:

1. We sort the strawberries, remove the stalk and thoroughly rinse. We let water drain and put it in a pan with a thick bottom or a large enameled basin (I use a special basin for jam when there are a lot of berries). If large berries come across, then they can be cut in half.

2. Pour the berries with sugar and leave for some time so that the strawberries let the juice go.

3. Now we put the basin or pan on the fire and let the jam boil. Another important point - Berries must not be disturbed. Otherwise, they will boil. The basin or pan should be shaken a little. The foam that appears on the surface of the jam is removed.

4. As soon as the jam begins to boil, reduce the heat to a minimum and cook it for another 10-15 minutes. Then remove from heat and leave for 8 hours.

5. After the necessary time, we try jam for sweetness. If necessary, add the desired quantity and cook, as described in paragraphs 3, 4.

6. The last time we put jam on the fire (only three times) and bring it to readiness.

7. Put the jam in prepared jars. Moreover, the jam should fill the jar completely. We cork the lids on top and let the jam cool. You can wrap jam and let it stand for a day in the warmth. Then we send jars of strawberry jam to the cellar or pantry until winter.

Delicious strawberry jam in a slow cooker video recipe

Wonderful thick strawberry jam is obtained using a slow cooker.

Strawberry jam without boiling berries is the best recipe for cooking

Jam prepared in this way is very fragrant. We will need the following list of products:

• strawberries - 1 kg.;
• sugar - 800 gr.;
• water - half a glass.

How to make strawberry jam without boiling berries:

1. Rinse the strawberries well and remove the ponytails. We spread the berries on a sieve or colander to glass the water.

2. Meanwhile, prepare the syrup. Pour sugar into a saucepan and pour it with water. We put the saucepan on the fire and cook until the sugar is completely dissolved in water. Then boil for another 6-7 minutes, until the syrup thickens a little. However, care must be taken that it does not turn white. The readiness of the syrup is checked as follows: drip with a spoon a drop of syrup on a saucer and blow on it. If the syrup does not spread, then it has reached the consistency we need.

3. Pour strawberries with this hot syrup and close the lid.
Cool down. Drain the syrup. Again we put it on the fire and boil for 5-7 minutes.

4. Once again, pour the strawberries into the syrup and let it cool again. Again, pour the syrup and boil it. We do it two more times.

5. For the last time, drain the syrup. Let it boil and pour them strawberries. Banks should be sterilized. We roll up the cans with lids and wrap them in a warm blanket.

6. When the banks have cooled. We remove them in the cellar.

French strawberry jam with orange and lemon

Strawberry Jam with Gelatin Winter Recipe

For lovers of very thick jam, which can be spread on bread or put on pancakes, this recipe with gelatin is great. Jam is prepared in almost the same way as in the first embodiment.

What we need:

• strawberry berries - 5 kg.;
• gelatin - 20 gr.;
• sugar - 3-5 kg.

How to cook strawberry jam with gelatin:

1. We sort out the strawberries, free from the tails and rinse.

2. We shift the berries into a bowl or pan, in which we will prepare jam and fill it with sugar. Let the strawberries stand and let the juice go. It is about 8 hours.

3. We put the pot with strawberries on the fire and cook it. Cook should be no more than 15 minutes after boiling. Do not forget to remove the foam. Remove the pan from the heat and let the jam cool completely. We are making another such approach.

4. During the third cooking, add gelatin (pre-prepare it as written on the package). To give a little sourness with jam, you can add the juice of one lemon or a little citric acid. But it is optional.

5. Thick jam will become after complete cooling. Therefore, fill it hot in jars and close the lids. Allow to cool completely and remove to the cellar.

Strawberry Jam "Five Minute" step by step recipe

This is a universal recipe for those who want to keep more vitamins in their favorite berry. Moreover, such jam is prepared very quickly. And the color and aroma he gets are simply amazing.

So, what do we need for this jam:

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

How to cook jam from Strawberry Pyatiminutka:

1. We sort out the berries, release them from the tails, wash them and put them on a sieve to make the glass water.

2. We shift the strawberries into a container in which we will cook the jam. If there is a large strawberry, then we cut it so that it has time to cook.

3. Pour strawberry berries with sugar and mix. Add lemon juice and mix again very carefully so as not to mash the berries. We give strawberries to let the juice.

4. We put on a slow fire and let it boil. Boil for 5 minutes.

5. Pour the jam into sterile jars and roll the lids. We turn the banks upside down and wrap them up well.

6. When the jars of jam have cooled, they can be removed to the cellar.

And what interesting recipes for strawberry jam do you have? Share them in the comments.