Finally, summer has come, and the first thing it will give us is juicy, ripe, fragrant strawberries. I would like to enjoy its taste longer, but, unfortunately, strawberry time is short. Therefore, we will tell you how to close strawberry compote for the winter in several ways, so that this berry pampers you all year round, recalling the hot summer days.

Classic recipe

This method of preservation is suitable for any berries, but strawberries are especially juicy and retain their taste. The recipe is very simple, and for sure many of our readers know it from their mothers and grandmothers.

For such a compote, you will need the following ingredients (based on 1 three-liter jar):

• water - 2.5 liters;
• strawberries - 600-800 grams;
• sugar - 1 cup.

Wash the jars very thoroughly and sterilize them. This is done like this: in a small pan or deep bowl, water is collected and put on fire. When the water boils, put a special stand on the pan. It can easily be replaced with two flat boards placed parallel to each other at a small distance. On them, the bank is installed upside down so that the vapor freely penetrates the neck.

Carefully pick strawberries for compote

At the same time, lids for rolling up are placed at the bottom of the pan. They should also be sterilized. The whole process will take about 10 minutes. The jar will be covered with condensate from the inside, which, having concentrated, will begin to flow in streams on the walls. At this point, you can remove the jar.

While sterilization is in progress, rinse the strawberries and remove the ponytails. Put the berries in jars about 1/5 - 1/6 volume. The more berries there are in the jar, the compote will get richer.

Pour boiling water into the jars (carefully so that the glass does not crack), and leave for 10-15 minutes. After that, close the neck with a special lid with holes and drain the water into the pan. Add sugar, about 1 cup per can. You can add 1.5 cups to make the compote more sweet.

Bring the compote to a boil so that all the sugar has dissolved, pour them the berries in jars, and roll them with lids.

Please note: modern seaming machines are a very convenient fixture. In order to properly roll cans with their help, strictly follow the manufacturer's instructions, because each model has its own characteristics.

Turn the rolled cans upside down, put on a flat surface and leave for 1-2 hours. After that, lower them into the basement or put away in another cool warm place.

What do you need in cooking?

Sugar-free compote - a dietary product

This recipe for garden strawberry compote will be cheaper and suitable for those suffering from diabetes or watching their figure. In this case, the berries do not need to be measured per kilogram, they need to be put as much as they enter the jar. Therefore, dishes and lids must be prepared with a margin.

Banks must be sterilized before canning

1. Rinse the strawberries, peel off the sepals and carefully inspect. You can use only intact, whole berries for canning.
2. Spread the strawberries on a clean, dry towel. When it dries, put it in jars, previously sterilized or scalded with boiling water.
3. Pour boiling water into the jars of berries, cover with pre-boiled lids. Take a pan, lay a wooden grate or a rag folded several times on its bottom and place the jars on top. Thus, they will not slip and come into contact with the pan.
4. Pour water into the pan so that it reaches the shoulders of the cans. Bring to a boil over medium heat and sterilize for several minutes. Take out, without moving covers, and roll up.
5. Cool the cans. To do this, dip them in warm water, and gradually add cold water until the jars have cooled completely. After that, turn the cans upside down and check for leaks. If everything is in order, take the compote to a cool, dark place.

Such a compote is better to close in smaller banks. Thus, the sterilization time will be about 10 minutes for half-liter cans, and about 12 minutes for liter.

Citric Acid Recipe

In this recipe, citric acid acts as a natural preservative, so sterilization is not required.

You will need such products (based on a three-liter jar):

• 400 grams of strawberries;
• 300 grams of sugar;
• 1 teaspoon of citric acid.

For such a compote, berries need to be prepared in a special way. Firstly, strawberries must be fully ripe, but firm, not damaged. Secondly, all berries, even small ones, need to be cut in half, and very large specimens into 4 parts.

Citric Acid Gives Compote Rich Color

Make sugar syrup. Boil 2.8 liters of water in a saucepan, add sugar, boil for 5-7 minutes. Meanwhile, pour the prepared berries into sterilized jars. Add citric acid there.

Place a jar of berries on a metal surface so that the glass does not burst from boiling water. First pour 200-300 ml of syrup, cover the jar with a lid and wait a couple of minutes. The tank will warm up and you can no longer be afraid of cracks. After this, pour in the remaining syrup.

Roll up the jar, turn over and wrap it with a thick cloth. For this, an old jacket, bedspread, warm plaid are suitable. The compote needs to cool very slowly so that the berries have time to soak in syrup and citric acid.

After the compote has completely cooled down (it may take a couple of days), send the jars to a cool, dark place where they can be stored until spring.

Citric acid will help the drink acquire and maintain a bright, saturated color and a slight acidity. And if you want to give the compote lightness and a touch of freshness, be sure to add a sprig of mint to the berries - plain or peppermint.

Compotes - assorted: combine strawberries with various berries and fruits

Strawberries are not only tasty, but also healthy berries, and it is these qualities of it that we want to preserve for the winter. They can even be multiplied if canned strawberries paired with other fruits. For example, strawberry-apple assortment is very popular, you can often find it on store shelves. This combination is very harmonious, good for health and children will surely like it.

Based on a three-liter jar, you will need:

• strawberries - 1 cup;
• apples - 3 pieces;
• granulated sugar - 1.5 cups.

Apples of any sort are suitable for such a compote. Rinse them thoroughly, peel, remove seeds, cut into slices.

Arrange the berries in sterilized jars, pour boiling water, after 10 minutes, drain into a saucepan. Add sugar, chopped apples, boil for 7 minutes. Pour into a jar, roll up, turn over and wrap for 3 days.

Try making a compote of strawberries and oranges. You will need:

• 5 kg of strawberries;
• 1 liter of water;
• 400 g of sugar;
• 2 oranges;
• 4 g of citric acid.

Boil water, add sugar, and boil. Stir thoroughly until sand is completely dissolved. Peel the strawberries, wash the oranges and cut into circles. Put everything in a pan, pour hot syrup. Add citric acid and cook for 20 minutes. Pour into banks, roll up and set to cool.

For compote assorted, in addition to strawberries, many berries and fruits are suitable

Assorted strawberries, raspberries and strawberries are also very tasty and healthy. For 3 liters of water, take 3 cups of berries, 1 cup of sugar, a teaspoon of citric acid. Sort and peel the berries, pour over boiling water, let the water drain. Pour water into the pan, add sugar, boil for 5 minutes, add citric acid.

Put the berries in another pan, pour hot (about 60 degrees) syrup, cover with a lid and let it brew for 15 minutes. Boil, pour into banks, roll up.

Video about making strawberry compote for the winter

Such an easy-to-cook strawberry compote on winter evenings will remind you of the summer. This drink can be put on the festive table, and served for breakfast, lunch or dinner. Share your cooking recipes in the comments with us. Bon appetit and comfort to your home!

Strawberry compote for the winter harvest one of the first. This berry is the most beloved and ripens before the rest. Strawberries get along well in compotes with other berries and fruits. Therefore, I make a lot of such stocky and beautiful assorted compotes. I add cherries, cherries, currants or apples to strawberries. Pour boiling water simply and quickly and do not need to be sterilized at all. I make strawberry compotes in 3 liter jars and in 2 liter jars. It is not necessary to observe proportions here, someone likes a better one and pours more sugar. Everyone has their own tastes. Those who like acid, add citric acid to compotes. All my preserves, pickles and compotes can be found in the section “Homemade preparations”

For the winter I harvest compotes from fresh, whole berries. I also freeze the berries in containers, in the freezer and in the winter I cook stewed fruit from frozen strawberries. In winter, it is especially tasty, only the berries are soft. And the strawberry smell in the middle of winter is nothing to compare with. It is very important to take whole, not mashed and not overripe berries for the compote. Then they look beautiful in the bank. Children are very fond of eating such compote berries.

Here I take berries and sugar in three 3-liter jars. And I put in a jar of mint in each jar for a fresh mint smell. If you do not like the smell of mint, do not add it, this is not important. I sterilize only empty jars and lids. I don’t boil or sterilize the berries. Perfectly stored all winter in the basement. Strawberry itself is sweet, so I pour sugar in one glass per jar. Who loves the sweeter, feel free to pour sugar in two glasses.

What is needed:

How to cook:

1. Immediately set to boil water in a large pan. I boil the kettle to sterilize jars and lids. I fall asleep in a colander and rinse it under a stream of running water. I clean the berries from twigs and leaves. The kettle boiled. I put the can upside down on the kettle and wait five minutes for the can to be steamed well.
   
2. Thus, I sterilize all the cans. I throw the lids in boiling water and let them boil for five minutes too. I add sugar and one third of all berries to each jar. Sugar will need 250 grams per 3 liter jar. One ordinary glass. I put it in jars along a sprig of mint.
   
3. The water in the pan boiled. Pour boiling water into each jar to the very top and cover with boiled lids. I call my husband to roll up.
   
4. Turning each jar upside down, cover them with a fur coat or plaid. So let them stand until they cool completely. Tomorrow can be lowered into the cellar.

As you can see, the recipe is the simplest. I have been doing so many years. Compotes are stored perfectly all winter. If you are still afraid to store unboiled compote, make a prescription from the Family Menu channel

Strawberry compote for the winter with citric acid - video recipe

In this recipe, the berries are poured with boiling water, and then the syrup is boiled again. It will take more time, but compotes can be stored even in a warm room all winter.

Another simple strawberry compote with cherries. Berries are all as painted, such a beautiful and fragrant compote.

Strawberry and cherry compote for the winter - no sterilization required

Assorted strawberries and cherries - the best option for compote with strawberries. Berries wonderfully complement each other. Calculation of berries and sugar in a 3 liter jar. My berries ripen in the sun, so they are very sweet in themselves. If the berry is sour, add more sugar. The taste will not suffer.

What is needed:

With the beginning of the summer season, all the housewives try to prepare fragrant strawberry jam for the winter. These wonderful berries, which both children and adults adore, are very healthy. There is hardly a person who would not like to feast on these berries both in summer and in the cold season. It’s so wonderful when it’s winter outside, take out a jar of strawberry jam from the pantry and feel the taste of summer again!

However, you can diversify the taste of a traditional sweet treat and turn it into something unusual and fabulous. It is enough to add other berries and fruits from the country garden or the garden to its contents. Write down the most delicious and fragrant assorted jam recipes with raspberries, cherries, rhubarb, currants, gooseberries, lemon, orange and aromatic herbs!

Strawberry Jam with Oranges

You will need:

• strawberries - 10 kg;
• sugar - 3.5 kg;
• orange - 2 pcs.

Cooking:

Rinse oranges and cut into thin slices directly with the peel. It is convenient to cut first into circles, and then each circle into 4 parts. Wash strawberry fruits as well. Remove excess moisture using a colander. Cut large berries into pieces; small ones are best left whole. Transfer to a saucepan, sprinkle strawberries with sugar and leave for 2 hours.
  Add slices of orange and put the pan on the fire.

For 4-5 kg \u200b\u200bof strawberries, 1 orange is enough, it strengthens the aroma and makes the taste of the sweet workpiece for the winter more intense.

Bring strawberry jam with oranges to a boil, remove foam and reduce heat to a minimum. Cook for 10 minutes and turn off the heat. Cover the pan and leave until the next day.

The next day, bring the jam to a boil and leave on the stove for another 10 minutes. Turn off the stove.
  Finally, carry out the third cooking - it can be done in the evening, or the next day. Sterilize jars for jam. Lay out and roll up cans for the winter.

Wonderful jam with strawberries and oranges for the winter ready. Hide rolled up cans for the winter, but, of course, leave a couple to drink tea in the evening with your favorite households.

Tasty strawberry jam with banana for the winter

Ingredients:

• 1 kg of fresh strawberries;
• 1.2-1.3 kg of sugar (depending on taste preferences);
• 2-3 bananas that are not overripe;
• half a teaspoon of citric acid or lemon juice to taste.

How to make strawberry jam with banana for the winter:

My strawberries, shifted into a colander and immersed in a bowl of cold water. Change the water until it becomes transparent. Remove the sepals. Large berries are cut in half. Put the prepared strawberries in a spacious pan.

We fall asleep about half the norm of sugar in the recipe and leave at room temperature to release the juice for several hours. As a rule, strawberries produce so much juice that they literally float in it.

We put the pan with jam on medium heat and bring to a boil. Add the remaining sugar and cook for five minutes. Do not interfere, you can only shake the pan, helping the sugar to dissolve in the juice. If there is a lot of foam - carefully remove with a wooden spoon.

Turn off the heat and leave the berry syrup to cool and saturate for 5-8 hours. Can be left overnight. It is undesirable to cover the strawberry syrup with a lid - when cooling, the jam should also evaporate so that the syrup thickens.

If you need to ignore insects, then it is better to cover the pan with gauze or linen napkin.

The second time we wait until the jam boils and cook for about five minutes on medium heat without boiling and repeat the procedure of standing in syrup, as for the first time. After the second maturation, the strawberry already looks quite saturated with strawberry syrup and noticeably immersed in it.

The third time we cook the jam until fully cooked - 10-15 minutes. Now, bananas are included in the process. We clean them from the peel and cut into thick slices (half circles), 7-8 mm thick and put in boiling strawberry jam.

We taste it. If sugary - add a lemon or lemon juice.

Acid not only compensates for the mawkishness of jam, but also significantly lightens it, makes it brighter.

We give strawberry - banana jam a little cool before laying in jars and at the same time check the consistency of the syrup. We select a little syrup in a spoon, cool and drip on a plate. If the syrup is boiled enough, then the drop is held on a plate. It does not spread even when it sways. Jam that does not pass the test for readiness will have to be added.

Jars for strawberry jam with banana should be thoroughly washed and sterilized in any convenient way - in boiling water, steam or in the oven at 100 degrees. Berries and fruit slices in jam, laid out in jars slightly cooled, are evenly distributed over their volume.

If you do not have time for such a delicate approach to cooking strawberry - banana jam, then you can cook it in one go. In 30-45 minutes, adding bananas 15 minutes before the end of cooking, and you will get viscously boiled strawberry-banana jam. Of course, not as bright and fragrant as jam. But also very tasty and mouth-watering for winter tea parties.

Strawberry Jam Recipe with Apricots

During the cold winter, nothing warms as much as a cup of hot tea with fragrant berry jam. A spoonful of delicious treats will bring back pleasant memories of a sweet fruit and berry summer. Such bright sunny memories can inspire apricot - strawberry jam. In the proposed winter jam recipe, apricots are mixed with strawberries, successfully complementing each other, saturating with their tastes and aromas.

Serve a delicious sweet treat for tea, bake a pie or pies with it, spread on a piece of fresh bread and enjoy with milk.

Products:

• ripe apricots - 2 kg;
• ripe strawberries - 1 kg;
• sugar - 3.5 kg.

Step-by-step recipe for strawberry jam with apricots:

Wash the apricots thoroughly, dry, cut into halves and remove the seeds. Rinse the strawberries in running water, drop it into a colander and tear off the sepals.

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Cut into smaller pieces and put in a wide pan in which you will make jam, cover with sugar and leave for 1-2 hours. During this time, the fruit and berry mass will slightly start up the juice. A little juice is enough at the bottom, so that initially the fruits do not burn on the bottom during the cooking process.

Jam will be more aromatic if you add 1 - 2 teaspoons of cinnamon.

Put the pan on low heat, bring the berry syrup to a boil. Boil for 5 minutes and remove the pan from the heat. Leave to cool for 4-6 hours.

Put the jam on the stove a second time, bring to a boil and cook for 20-30 minutes. Stir periodically so that the berries do not stick to the bottom. Cool the strawberry - apricot berry mixture again.

If the density of the cooled jam does not suit you, boil another 10-20 minutes or more for the third time. Cooking time depends on the desired density of the final product.

In dry sterile jars, place slightly cooled apricot - strawberry jam, tightly close or tighten with screw caps. After cooling, remove the aromatic strawberry jam with apricots for storage in a pantry with room temperature until winter.
  Bon appetit and delicious blanks!

Strawberry Jam with Rhubarb and Ginger

Products:

• 1 kg of strawberries;
• 1 kg of petioles of rhubarb;
• 50 g of fresh ginger root;
• 2 kg of sugar;
• 200 ml of water.

Strawberry jam with rhubarb and ginger for the winter - a step by step recipe with a photo:

Peeled washed rhubarb stalks and finely chop. Add strawberries, fill with water in a deep basin, put on fire and boil jam after boiling for 10 minutes. Add peeled whole ginger root, a third of the total sugar and cook for another 5 minutes with continuous stirring.

Add the remaining sugar in small portions and boil for 5-7 minutes. Remove from heat, set aside for 8-10 hours.
  After time, return the pelvis to the fire, let the jam boil. Simmer it for ten minutes over low heat. Remove from heat for 10 hours again.
  From the cooled jam, remove the ginger root. Arrange on sterilized jars, cork.

Assorted Strawberries, Currants and Gooseberries

Ingredients for 7 cans of 0.5 L each:

• 0.3 kg of any currant;
• 0.5 kg of gooseberries, raspberries, strawberries;
• 2-2.3 kg of sugar.

Strawberry, Currant, Gooseberry and Raspberry Jam Recipe:

Rinse and sort out all the berries: remove the sepals from the strawberries, and the tails and “mittens” from the gooseberries and currants.
  Pour the previously prepared berries with sugar and immediately send to a slow fire. Stirring, wait until the jam boils, pour into carefully clean, washed and dried cans.

Jars of jam sent for sterilization: immerse in a container of boiling water at the level of "shoulders". Boil cans for a quarter of an hour, roll up.

In an inverted position, assorted strawberry and berry jam to hold for a day under a coverlet. Then send to the cool pantry, where winter will find it.

Strawberry Jam Cherry Recipe

Ingredients:

• 500 g pitted sweet cherries;
• 500 g of strawberries;
• 1 kg of sugar;
• 0.5 tsp citric acid.

How to make pitted strawberry and cherry jam:

Wash the cherry, remove the seeds from the berries. Put in a container for cooking, pour 500 g of sugar.
Rinse the strawberries, remove the ponytails, fold them on top of the sweet cherry, and add another 500 g of sugar. Leave the dishes with berries to the side for 2-3 hours or at night, so that juice flows from them.

Put the container with berries on a slow fire and, stirring, bring to a boil. Boil for 5 minutes and turn it off (the resulting foam must be removed).

Let the jam cool for several hours, then bring it to a boil again and boil for only 5 minutes.
  Set aside again and boil for the last, third time after cooling. At the end of the last cooking, add citric acid.
  Pour the finished strawberry jam with sweet cherry into sterile jars for the winter, close with lids.

Thick strawberry and raspberry jam with pectin for the winter

Product Composition:

• 0.5 kg ripe strawberries;
• 800 g raspberries;
• 650 g of granulated sugar;
• 10 g pectin;
• 1 vanilla pod.

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How to make thick strawberry jam with pectin:

We carefully sort the berries, sepals from the strawberries and rinse. We leave the berries in a colander so that excess fluid comes off. Dry berries are put in a non-stick dish and covered with a layer of granulated sugar (we put 50 g of sugar for later). Cover the container and let stand all night.

In the morning, enough berry juice should stand out, which means that it is time to put the jam on a strong fire. In boiling jam add slices of vanilla pod and keep on fire for a couple more minutes. Remove from the stove and cool the aromatic berry mass.

To keep the jam well on the sandwich and perfect for the filling, we will thicken it with apple pectin. To do this, mix 10 grams of pectin with 50 grams of sugar and add to the cooled sweet mass. We bring the contents of the pan to a boil again and boil for a couple of minutes.

We lay out still hot jam in previously steamed glass containers and roll up with sterilized lids. We put the seaming on the lids, wrap it up warmly and let it cool in this form with jam. Now you and your entire family are provided with a large portion of summer vitamins for the winter. Have a nice tea party!

Strawberry and Kiwi Jam for the Winter

Surprise your family and friends with an unusual exotic dessert. And rest assured, you will be asked more than once for a recipe for its preparation.

You will need:

• 0.5 kg of strawberries;
• 0.5 kg of kiwi;
• 1 kg of sugar or 0.5 kg of gelfix;
• packing of vanilla sugar, large lemon.

Cooking:

Wash strawberries, remove the stalks, cut large berries into pieces. Peel the kiwi and chop finely. Fold in one dish and cover with granulated sugar. Add the juice of freshly squeezed lemon, vanilla sugar.

Stir and let it brew for three hours so that the ingredients give the juice and the sugar dissolves.
  Grind the sweet berry mass with a submersible blender and bring to a boil over high heat. Reduce heat to a minimum and cook, stirring and removing foam from the surface, for 7-8 minutes.

Pour hot strawberry jam with kiwi into sterilized jars and cover with lids. After the jam has cooled completely, store it in a cool dark place.

Strawberry Jam Recipe with Vodka

Since strawberries are a perishable and very tender berry, you need to handle them very carefully. Do not wrinkle your hands during harvesting, removing the stalks, and even while cooking delicious jam for the winter. It is advisable not to mix with a spoon. It is enough to shake from time to time so that the berries remain intact in the jam.

Ingredients:

• 1 kilogram of strawberries;
• 250 grams of vodka;
• 1 kilogram of sugar.

How to make strawberry jam with vodka for the winter:

Select all prepared berries and carefully remove all sepals. Pour the same amount of vodka into three containers and rinse the berries alternately in all dishes.

Transfer the washed berries to a copper or aluminum basin, in which you need to first lay out the required amount of sugar. Vodka from the first container can be poured, because it is the dirtiest, and everything else needs to be decanted and poured to the berries. Leave for 5 hours. During this time, the fruit should take a lot of juice.

Place the fire diffuser on the burner, install a basin with strawberries. Bring to a boil, but do not boil for a long time.
  Wait until the berry jam has completely cooled. Repeat the procedure two more times, and then lay out on dry, previously evaporated banks.

Cork tightly with metal covers and leave to cool completely in this form. In this way, condensation inside the can is avoided. Delicious and unusual strawberry jam with vodka is ready. It remains to wait for winter.

Strawberry Jam with Mint and Lemon

Three different flavors are perfectly combined and make the taste of this jam memorable and incomparable. Mint, if desired, can be replaced with lemon balm.

What do you need:

• 1 kg of strawberries;
• 1 kg of sugar;
• 2 lemons;
• 100 g of fresh mint.

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How to make strawberry jam with mint and lemon:

Rinse the strawberries, peel off the sepals. Dry the berries on a paper towel. Put in a pan with a thick bottom, pouring sugar. Leave for several hours so that the berries let juice.

Wash the mint, separate the leaves from the stems. Wash lemons thoroughly, remove a thin layer of zest. Peel the lemons from the films, cut into small pieces.

Bring strawberries to a boil, add lemon slices. Cook for 15–20 minutes. Put the mint leaves. Mix. Add the zest. Mix.

Cook the jam for another 15–20 minutes over low heat, removing the foam and stirring gently.
  Pour hot jam into sterilized jars and roll up. Turn over, wrap until cool.

Video recipe: Raw jam - assorted strawberries and honeysuckle

This is only a small part of the fireworks of tastes that can be created by supplementing the basic recipe with unusual additives. Strawberry goes well with herbs, other berries and fruits, chocolate ... Create, and you will surely find your unique taste of strawberry jam!

Compote is the simplest and most affordable form of preserving berries at home, in comparison with A, the principle of action is, moreover, this: prepared berries are placed in containers, filled with sugar syrup, sterilized and rolled up.

In cases where adding sugar is undesirable, compotes are prepared without sugar, pouring berries with hot water or juice from the same berries. Sugar does not have any preservative effect.

The syrup is necessary so that during sterilization the heat quickly and evenly penetrates all the berries, as well as that the cooked and softened fruits in the finished canned food do not turn into a shapeless mass during storage. If you have a garden plot, then the compote must be in from your own berries.

Methods for making compote There are different ways with their subtleties, which we will consider further in the recipes that are offered to you for consideration.

  Strawberry compote (Victoria) recipe for the winter

To prepare a high-quality compote, the berries must be with dense pulp, dark in color, of equal maturity and size. Soft berries are boiled during pasteurization. It is better to use cans with a capacity of 0.5 - 1 liter to warm them up less, while maintaining the greatest amount of vitamins.

Would need:

• strawberry berries commensurate with the size of the cans
• 1 liter of water
• 200 - 500 g sugar

Cooking recipe:

My strawberry berries in cold water, remove the sepals and

we fill the prepared jars to the shoulders, gently tapping them on the table.

We combine sugar with water, boil until sugar is completely dissolved. We filter the syrup through 2 layers of napkin. Quickly pour the cooked syrup into jars of berries.

We cover the banks with lids and put them on a stand in the pan for heating (pasteurization). Pay attention to the words spoken and highlighted below:

With cold syrup, put in cold water. When hot syrup is put in water with a temperature of 40 - 45 degrees C. Otherwise, the glass will crack at the cans.

We bring the water in the pan to 85 degrees C and stand the compote in half-liter jars for 15 minutes, liter - 20 minutes, three-liter - 30 minutes.

When sterilizing, between the filling and the edge of the neck of the can, banks usually leave a gap of 1-2 cm.

After warming up, the cans are removed, rolled up and set upside down to cool completely.

This method is not complicated, but the compotes do not have a beautiful appearance: they are pale colored, the berries pop up, the jar contains more syrup than berries. Therefore it is recommended:

To maintain the color of strawberries per 1 liter of syrup, you can add 4 g of citric acid or one glass of redcurrant juice.

  Strawberry compote for the winter - the best recipe with preserving the color of berries in a jar

Products:

• 1 kg of strawberries
• 250 g sugar

Cooking recipe:

Prepared, clean berries are placed in enameled dishes, sprinkled with layers of granulated sugar and put overnight in a cold room.

The next day, the strawberries are removed and carefully transferred to prepared jars.

The resulting juice with sugar is heated to 80 degrees C and the berries are poured with it. Cans are covered with lids and placed in heated water on coasters and can withstand at 80 degrees C:

• half-liter cans - 7 - 8 minutes (with boiling water - stand 3 minutes)
• liter cans - 12 - 15 minutes (with boiling water - withstand 5 minutes)

Then the banks are removed, rolled up and put upside down.

Strawberries prepared in this way retain their color and taste.

  Strawberry compote with strawberry juice

Products:

• 1 liter of juice from berries (can be from rejected berries)
• 300 g sugar

Cooking:

Processed and clean Victoria berries are placed in prepared jars to the shoulders.

Then pour juice from strawberries, cover with lids and put in a pot of water for pasteurization (warming).

Time and temperature warming according to the first recipe.

  Strawberry compote for the winter without sugar

Cooking recipe:

Washed and processed strawberries are laid in jars to the shoulders.

Hot water or juice from rejected berries - without sugar, fill the berries in jars.

Warm up (pasteurize) as in the first recipe.

Then the banks get rolled up and turned upside down.

  Five-minute strawberry compote: a quick recipe for winter without sterilization

Products:

• 1 kg of strawberries
• 300 g sugar

Cooking recipe:

Put the prepared berries in an enamel pan, pour in layers of sugar and soak in a cool place until juice appears.

Then put the pan on low heat and shake the contents from time to time.

Bring the contents to 85 - 90 degrees C and maintain at this temperature for 5 minutes.

After warming up, the berries and juice are quickly laid out in jars, filling them to the very top (under the lid), alternately with immediate rolling and put upside down.

Know that: When filling several cans at once and rolling at the same time, the berries are cooled, reduced in volume and air remains in the bank, which can later cause mold.

Therefore, this method can be recommended if it is necessary to process a large number of berries in a short time or if it is not possible to apply heating them in banks. Compotes are obtained of poor quality - the berries are crumpled when spilled on the banks.

  Strawberry compote for the winter with redcurrant juice

Products:

• 1 liter of red currant juice
• 400 g sugar

Cooking recipe:

Prepared berries are laid out in clean jars on a coat hanger.

Redcurrant juice is heated to 80 degrees C with sugar and poured into jars of berries. Cans are placed in a container of water for sterilization at the same temperature: half-liter cans - 10 minutes, liter - 15 minutes. Then roll up the lids and turn upside down.

Redcurrant juice contains gelling substances that envelop the berries, they do not float and retain their color.

Stewed fruits from strawberries (Victoria) are characterized by the instability of vitamin P, so it is advisable to include them in food in the first half of winter.

  Strawberry compote with cherry

Products:

• 0.5 kg cherries
• 0.5 kg of strawberries
• 400 g sugar
• 3 g citric acid

Cooking:

1. Rinse the cherries well.
2. Peel and rinse the strawberries.
3. Put the berries together in a jar.
4. Pour the berries in a jar of boiling water, drain after 5 minutes.
5. Boil the water again.
6. Sprinkle the berries with sugar, add citric acid.
7. Fill with water 90 degrees C and close the jar.
8. Turn upside down, wrap.
9. After 2 to 3 days, transfer to a cool place.

  Compote - assorted: from strawberries, from cherries, from gooseberries - video recipe

At the beginning of storage, often check your workpieces for defects or mold. Store compote with jars in a dark and dry place. Shelf life - no more than 1.5-2 years.

Assorted jam can combine a variety of berries. Most often, housewives choose such recipes because they have leftover berries that they don’t want to eat. And do not throw them away, right? Then the most amazing recipes are invented, the taste of which is obtained, interesting, multifaceted, and sometimes very unexpected.

One such option is a combination of strawberries, raspberries and currants. It turns out a very tasty and unusual vitamin preparation for the winter. Berries can not only be boiled, but also ground with sugar, add other ingredients or vary the amount of ingredients.

Important! In any recipe, raspberries should be ground through a sieve / cheesecloth to achieve the perfect consistency. First, it is crushed in a blender, and then put in cheesecloth and squeezed well.

Also, raspberries should be thoroughly cleaned beforehand of bugs and litter, since the berry has a special structure. To do this, prepare a weak saline solution - a teaspoon of salt per liter of water. Raspberries are left in it for 10 minutes, after which all the bugs and specks should float to the surface.

Recipe number 1. Assorted red currants, raspberries and strawberries

To prepare this yummy, you need a garden (large) strawberry, here, in what proportions should you take the components:

1 kg of currant puree;
  500 g ripe strawberries;
  500 g raspberries passed through cheesecloth;
  1.5-2 kg of sugar (to your taste);
  approximately 1 glass of water.

The whole berry is sorted, cleaned. If you take currants not yet mashed, then first you need to blanch it in boiling water for 3 minutes, then rub it through a sieve.

Strawberries are crushed well with a blender, all three purees are combined into one. From water and sugar you need to make a sweet syrup, after which it is poured into the berry mass and heated to a gentle boil. You do not need to cook the mixture - just lay it on sterilized jars and roll it up.

Recipe number 2. Jam from oranges, currants, strawberries

Raspberries in this version are not essential, but a little strawberry can be replaced with it:

For cooking, take 600 g of red currant;
400 g of strawberries or 200 g of Victoria and raspberry;
  2 large oranges;
  1 kg of sugar.

Go through the berries, and remove all the seeds from the oranges, you don’t need to remove the peel - it will give a special aroma to the jam. Mash whole berries and oranges. Pour sugar in it and let stand for a couple of hours. Then bring the mixture to a boil and immediately pour into jars.

Recipe number 3. Red and black currants, strawberry

You can not ignore the recipes of blackcurrant. But it does not go well with raspberries, as it completely drowns out its aroma. But with a strawberry, it turns out a wonderful duet, or rather a trio, because in the recipe two types of currants are used:

Take 2 kg of Victoria;
  this amount will need 0.5 kg of red and black currants;
  2-2.5 kg of sugar.

Cooking process:

1. Berries of currant must be completely cleaned of twigs and stalks, and then thoroughly washed and dried.
2. Crush the berries with a wooden spoon in mashed potatoes, you do not need to use a blender.
3. Peel the strawberries and put in a container for making jam, put the currants on top and sprinkle with the entire amount of sugar.
4. This mixture should stand without stirring for about 16 hours.
5. Then put the jam on the stove and bring to a boil.
6. Strawberries are taken out with a slotted spoon.
7. The remaining mixture is boiled to half the volume.
8. Put the strawberries back and cook until cooked, taking small breaks to preserve the berries.
9. The jam is laid out in jars and wrapped for the necessary time - until completely cooled.

Do not want recipes with strawberries? Try to make jam without it!

Recipe number 4. Raspberry and blackcurrant jam

To prepare it you will need:

2 kg of juicy, ripe raspberries;
  2 kg of black currant;
  0.5 kg of any honey;
  2.5 kg of sugar;
  4 glasses of water.

First, all the berries are sorted, cleaned and dried. Then, water is poured into the basin, sugar is added to it and brought to a boil over low heat, after which they achieve complete dissolution of sugar. In the resulting syrup, they interfere with honey and fall asleep berries.
Mix everything very carefully so as not to damage the structure of the berries. Boil for 40 minutes, stirring with a wooden spoon. After rolling up the cans, turn over and wait until it cools completely.

Recipe number 5. Strawberries, raspberries, currants and ... Cherry!

A jam that is unique in taste can be obtained if you make Victoria jam with raspberries and currants (black) with sweet cherry:

Take 0.5 kg of each berry;
  the indicated amount will require 1 kg of sugar.

Berries are peeled and laid in a copper bowl in layers, each sprinkled with sugar. The mixture is allowed to infuse until the juice is released, then put on fire and brought to a boil. Boil for 30 minutes, but do not need to interfere - just occasionally shake the pelvis.

After the jam is removed from the fire and covered with gauze, leaving for a day. Repeat the procedure the next day. Then the finished jam (berries should fall to the bottom) is poured into jars.

Delicious, healthy and fragrant jams and jams with raspberries, strawberries and currants are not difficult to cook, but in winter they will bring true pleasure. The original filling can be made from such jam for muffins and pies. And if you add a little cinnamon - you get a real Christmas flavor.