Strawberry and sweet cherry jam Rinse with 3 kg of sweet cherries and remove the stalks. Boil them whole in a little water, then rub through a sieve. Sort out 3 kg of strawberries and simmer without adding water, then rub through a fine sieve. Derived from cherries and

Strawberry jam Rinse ripe strawberries with cold water, drain, dry, rub through a sieve and boil in their own juice for 5-7 minutes. Put the mass on low heat, add sugar, bring to a boil and boil with constant stirring for 25 minutes.

A thick jam, like in childhood, which is put in pies and smeared on bread, can be prepared according to one of the recipes in the article.

Jam is a canned product made from fruits and berries, obtained by boiling them with or without sugar.

The advantage of sweet canned food is that it can be prepared from almost everything, from strawberries to autumn varieties of apples. But you need to know a few secrets so that the jam is thick, tasty and stored for a long time.

How to make the jam thick?

Nobody will say where and when they first began to cook jam. The name of the delicacy is of Polish origin - powidla. It differs fundamentally from other methods of preserving fruits and berries:

• jam is boiled from ripe and even overripe berries and fruits
• usually, before boiling, the raw materials for conservation are brought to a puree state
• there are jam recipes with and without sugar
• after boiling, the sweet mass becomes homogeneous and necessarily thick

IMPORTANT: Many housewives believe that the jam should be thick enough so that it not only does not drip from the spoon, but is also cut with a knife

But how do you achieve such a thick consistency?

1. It is necessary to boil fruits and berries well. Their initial volume by the end of cooking is halved.
2. If it is recommended to add a certain amount of apples to the berry jam. These fruits are rich in pectin, a natural gelling agent
3. You can use the jam thickener available in any supermarket today.
4. If the jam is cooked without apples and a thickener, you need to boil it in stages. After the fruit mass has boiled for 20 minutes, wait until it has completely cooled down, then boil it again, and so on from three to 5 times

How much jam to cook?

The cooking time for the jam depends on:

• type of fruit or berries
• volume of raw materials

It must be said that the process itself is quite laborious, for many housewives, the headlines of delicacies take a whole day.

1. To begin with, you need to prepare a container for cooking jam - a stainless steel pan, as well as jars and lids. If sugar is used during cooking, they can simply be washed thoroughly. For sugar-free jam, jars and lids are sterilized
2. Wash fruits or berries, peel and core (if necessary), remove spoiled parts
3. Apples, apricots, pears, other large fruits are cut into slices
4. Raw materials for jam are always sugar-free placed in a wide non-enamel bowl and boiled for 15-20 minutes to soften. You can also soften fruits and berries in the oven or microwave.
5. Cooked berries and fruits are turned into mashed potatoes - pounded, rubbed through a sieve, passed through a meat grinder, interrupted with a blender
6. If the jam is boiled with sugar, it's time to add it. Sugar should be at least 60% of the volume of fruit raw materials, otherwise the jam will not be stored
7. The jam is boiled with or without sugar until it is half as much
8. During boiling, a mass of berries, fruits and sugar is constantly stirred, as it burns very strongly to the bottom and walls
9. To avoid burning, many housewives prefer to simmer the jam in the oven, they cover the pan with it with a lid.

IMPORTANT: As a rule, it takes 1 to 2 hours to boil the jam to the desired consistency.

The recipe for a delicious thick apricot jam for the winter

Apricot jam can be sugary because overripe apricots are too sweet. Lemon will help to make it taste more pleasant.

• apricots - 2 kg
• sugar - 1.5 kg
• lemon - 1 pc.
• jam thickener - 1.5 bags

1. It is better to cook apricots in a cauldron
2. The fruits are thoroughly washed and freed from seeds, remove rotten parts,
3. To homogenize the apricot mass, the fruits cut in half are placed in a cauldron and 150 ml of water are poured. After about a quarter of an hour, juice will flow out of them, the apricots will become very soft
4. Achieve a uniform consistency of the mass in any convenient way
5. If desired, combine the apricot puree with a thickener
6. Rub the washed lemon together with the zest into apricot puree
7. Bring the apricot mass to a boil, gradually add sugar
8. It takes about 1 hour to cook apricot jam, after which it is laid out hot in jars and rolled up

VIDEO: Apricot jam. Preparation for the winter

Recipe for a delicious thick apple jam for the winter

Jam is a way to "take into circulation" ripe apples that have fallen to the ground and slightly spoiled. Baking with it as a filling turns out to be simply incomparable!

• apples - 1 kg
• sugar - 600 g
• cinnamon - 1 tsp

1. Apples are prepared - washed, peeled, tails, bones, black or rusty areas, cut into quarters
2. To soften apples, you can hold them in the oven for 15 minutes on a baking sheet lined with parchment.
3. Soft apples are homogenized and combined with cinnamon
4. In apples, as mentioned above, there is a lot of pectin, so there is no need to thicken them additionally.
5. Applesauce is put on the fire so that it boils in its own juice
6. Gradually add sugar to the boiling jam, stir it constantly
7. Cook jam for 40 minutes
8. They put jam in jars, roll up

VIDEO: JAM!! as in childhood! Apple jam classic recipe

Homemade strawberry jam recipe

Strawberry jam is not easy to make. Even if you follow the technology of boiling - cooling, boil berries with sugar all day, the workpiece may turn out to be too liquid or too cloying. There is a trick - mix strawberries with apples!

• strawberries - 1 kg
• apples - 600 g
• sugar - 1 kg

• Strawberries are ripe, soft, but not rotten or old. Better to cook jam in the middle of the strawberry season.
• The berries are peeled from tails and leaves, seasoned with sugar and lightly boiled
• Apples are prepared as indicated in the apple jam recipe.
• Strawberries are rubbed through a sieve so that no bones get into the jam
• Apples are brought to a uniform state in any convenient way.
• Combine fruit and berry puree, boil them, gradually adding sugar and stirring constantly
• Boiling time for strawberry-apple jam - about 45 minutes

VIDEO: pear jam

How to cook currant jam?

Of course, in order to preserve the maximum amount of vitamins in the berry, it is better to freeze it or simply grind it with sugar (prepare the so-called "vitamins").

But for the filling for homemade baking, you can also close a couple of jars of currant jam. There is almost the same amount of pectin in currants as in apples, so you can easily boil it down to the consistency of marmalade.

• black currant - 1 kg
• sugar - 800 g

1. The currants are washed, sorted, cleaned of small twigs and leaves
2. You can put it in a colander and steam it for about 5-7 minutes.
3. Soft berries are rubbed through a sieve and mixed with 0.3 part sugar
4. They put the jam to boil, during cooking, add the remaining sugar in two approaches
5. Cook currant jam for an hour and a quarter

How to make cherry jam. Sweet cherry jam: a recipe for the winter

To improve the taste of cherry or sweet cherry jam, citric acid or fresh lemon juice is added to it.

• cherry or sweet cherry - 1 kg
• sugar - 600 g (if cherries), 400 g (if cherries)
• lemon juice - 1 tbsp spoon

1. Ripe cherries or cherries relieve bones
2. The berries are softened in a steam bath, after which they are passed through a meat grinder
3. With the third part of sugar and 100 ml of water, they begin to cook, stir constantly
4. After half an hour, add another third of the sugar
5. After a quarter of an hour, add the remaining sugar and lemon juice
6. Cook to the desired thickness

Recipe for a delicious thick plum jam for the winter

Any jam, including plum jam, shoots very much. To avoid washing the stove, many people cook it in the oven under a lid.

• plums - 1 kg
• sugar - 600 g
• jam thickener - 0.5 sachet

1. The cream is washed and pitted
2. Plums are boiled for 10 minutes, then homogenized
3. Stir the plum puree with sugar and thickener and place in the oven (covered)
4. Plum jam, languishing in the oven, is periodically checked for readiness.
5. Such a jam is being prepared for up to an hour and a half

The recipe for a delicious thick raspberry jam for the winter. Sugar-free jam recipe

Raspberries are a very sweet berry, so it is better to cook jam from it without sugar at all.

1. Take the required amount of berries, wash several times
2. Steamed raspberries and rubbed through a sieve to remove seeds
3. Boil the raspberry mass to a jam consistency
4. Jam is poured into sterile jars and rolled up with sterile lids

VIDEO: Apricot jam in a slow cooker

Cherry plum jam: a recipe for the winter. Recipe for a delicious jam in a slow cooker

It is easy to cook cherry plum jam in a slow cooker. The only drawback is that its volume will be small.

• cherry plum - 1 kg
• sugar - 1 kg 200 g

1. Cherry plum, peeled, is placed in boiling water for 5 minutes so that the skin peels off from it
2. The cherry plum pulp is whipped with a blender and combined with sugar
3. They put the future cherry plum jam in the multicooker bowl, select the "Baking" mode and set the time on the timer - 45 minutes
4. By a sound signal, check the readiness of the jam, if necessary, weld it for some more time
5. Close hot cherry plum jam in jars

VIDEO: Quince jam

Gooseberry jam: a recipe for the winter

Gooseberry jam turns out to be of good consistency, since the berries contain a sufficient amount of pectin. Children love their greenish color and sweet and sour taste.

• gooseberries - 1 kg
• sugar - 500 g

1. Before you start cooking the jam, you can only wash the gooseberries. It is not necessary to carefully remove small leaves and tails - they, together with the seeds, will remain on the sieve after wiping
2. The berries are boiled until they soften.
3. Rub the gooseberries through a sieve and mix with sugar
4. Cook the jam until it thickens, then pour it into jars and close

VIDEO: Gooseberry and kiwi jam

It will take 3 hours to make strawberry jam.

How to cook strawberry jam

How to cook strawberry jam
Ripe juicy berries are suitable for jam. Wash the strawberries, remove the stalks. Put the strawberries in a saucepan or jam bowl, add water and cook over low heat for 40 minutes.
Grind boiled strawberries in mashed potatoes, dilute sugar in it and cook, stirring occasionally, for 2 hours.
After cooking, pour the jam into sterilized jars, close, cool and store.

How to cook strawberry jam in a bread maker
1. Remove the strawberries from the stalks, put in a colander and rinse, dipping them several times in a wide saucepan with water.
2. After all the water has drained off, put the berries in the bucket of the bread machine.
3. Add sugar and water.
4. Set the "Jam" mode and cook until the device is turned off.
Pour hot strawberry jam into clean jars and seal tightly with lids.

How to cook strawberry jam in a slow cooker
Sort the strawberries, rinse, cut into slices. Put the berries in a multicooker pan. Add sugar and water, stir.
Set the multicooker to the "Extinguishing" mode for 2 hours. Grind the jam with a blender and roll into jars.

Fusofacts

Strawberry jam will be thick if boiled for a long time, evaporating excess moisture, but strawberry jam cannot be digested, otherwise it will acquire an ugly brown color and lose nutrients. The cooking time can be shortened by adding gelling agents. 10 minutes before the end of cooking, pectin or gelatin is added to the strawberry jam, at the rate of 10 grams per kilogram of berries. At the same time, you can take 2 times less sugar for cooking jam. You can also use fruits and berries containing natural pectin in their composition: apples, oranges, cherries, plums.
- You can use frozen strawberries for cooking. It is important to defrost it correctly, that is, slowly defrost the berry by placing the bag on the top shelf of the refrigerator. Water, in this case, does not need to be added.

The readiness of the product is determined as follows: a teaspoon of strawberry jam is placed on a plate, if the jam retains its shape and does not spread, then it is ready.

The calorie content of strawberry jam is about 240 kcal / 100 grams. The exact figure depends on the amount of sugar used.

Often the jam is boiled to such an extent that it is impossible to say exactly what it was cooked from. The difficulty lies in preserving the aroma of the berries, but at the same time the jam had the right consistency and spread on a bun, or was suitable for filling.

There are several recipes on how to make aromatic strawberry jam and let's start with the classic one.

For 1 kg of strawberries you need 0.5 kg of sugar.

Ripe strawberries are washed, tails are cleaned and put into a saucepan. Sprinkle sugar over the strawberries and let them juice overnight.

Place the pot on low heat and simmer for 1 hour.

Cool the strawberries and grind the berries through a fine sieve and put the jam again to boil until thickened.

This is the old grandmother's way, which can be simplified a little. Jam is made from whole berries, but this is not necessary for jam.

Quick strawberry jam recipe

After all, the berries will still need to be chopped, so why not do it right away with a blender, or a meat grinder?

Chop the berries, add sugar and bring the jam to a boil.

To give the desired thickness and not to overcook the berries, you can increase the amount of sugar, or add potato starch, at the rate of 1 tablespoon per 2 kg of berries.

In order not to constantly observe the jam and not to be afraid of burning, cook it in a slow cooker.

Strawberry jam in a slow cooker

Chop the strawberries as in the recipe above, mix with the sugar and pour the strawberry puree into a slow cooker.

Set the "quenching" mode for 2 hours, and check for consistency from time to time.

Some people grind the strawberry puree through a sieve, but the seeds are so tender that they do not interfere with enjoying the delicious and aromatic jam at all. On the contrary, if you close your eyes, you can imagine that it is summer now and you have just picked these strawberries from the garden.

But of course, if you plan to use this jam for baby food, then it is better to get rid of the seeds.

In order for the strawberry jam not to deteriorate and to stand well until the next season, you must observe the maximum sterility.

Be sure to heat the jars in the oven, pour the boiling jam over the jars and immediately close the lids. You should not pasteurize the jam, just wrap the closed jars with a blanket and let them stand until they cool completely, then take them to a cool and dry place for long-term storage.

See the video for the secrets of making strawberry jam:

Delicious jams will be a great find in the cold. They can be eaten in a bite with hot tea, wrapped in a warm blanket. Such delicacies are great for family teas, and they can also be used in the preparation of a wide variety of dishes - pancakes, pancakes, pastries, etc. One of the varieties of jam can be called jam - a dessert with a particularly soft and pleasant consistency. Children and other family members will definitely like it. And today we will talk about how to cook jam for the winter, we will give a proven recipe with strawberries.

How to make strawberry jam for the winter?

To prepare the simplest version of such a dessert, you need to prepare a minimum of ingredients: one kilogram of strawberries and half a kilogram of sugar.

First of all, prepare the berries: rinse and sort them, removing all kinds of debris, as well as sepals. Next, send the prepared strawberries to an enamel container. Cover them with sugar, shake a little and cover with cheesecloth. Leave such a preparation overnight, during which time it will have time to start up the juice.

In the morning, send the saucepan with strawberries to the minimum heat and simmer for an hour. Next, cool the resulting mass and rub it through a sieve.

Send the jam back to the fire and cook until the desired consistency is obtained. After that, arrange the dessert in sterile jars, seal with sterile lids and wrap until it cools.

It is most convenient to sterilize jars for such a dessert with a couple. Beforehand, they must be thoroughly washed - until they squeak, as well as the lids. It is convenient to use baking soda for this, it will definitely not leave any smell on the dishes. To sterilize, the lids can be dipped in boiling water and held for three to four minutes. To keep the strawberry jam well, it is desirable that the jars and lids are completely dry.

Jam recipe without rubbing strawberries

To prepare this version of jam, readers of Popular About Health will need the same amount of ingredients: a kilogram of strawberries and half a kilogram of sugar. The berries for dessert need to be washed and sorted out, removing the sepals. After they need to be mashed with a blender.

Cover the finished puree with sugar and put it on fire. If you want to get a delicacy of the desired thickness without overcooking the berries, increase the amount of sugar or use ordinary potato starch (for two kilograms of berries you will need a tablespoon of starch).

The finished jam also needs to be poured into sterile jars, sealed with sterile lids and left to cool completely.

Winter recipe for strawberry jam with orange zest

This is a very tasty and aromatic delicacy, which is not at all difficult to prepare. For such a dessert, you need to prepare one kilogram of ripe strawberry berries, one medium orange, four hundred grams of sugar, as well as half a teaspoon of citric acid and a heaped tablespoon of pectin.

Take care of the preparation of the strawberries: rinse it, sort it out, removing the tails. Throw the prepared berries in a colander to drain excess water from them. Then put them in an enamel saucepan and grind with a blender until puree.

Add citric acid to it, then mix well. Send the saucepan over medium heat and, stirring constantly, bring the strawberry mixture to a boil. Then reduce the power of the fire to the minimum and boil for twenty minutes, remembering to constantly stir.

Pour pectin into the strawberry puree, stir and wait for the future jam to boil.

Wash the orange with a stiff brush, then wipe it dry. Remove the zest from the fruit using a fine grater. In this case, act carefully enough, the white layer should not be affected. Add orange zest to the strawberry puree, add sugar, stir and cook for about ten minutes more.

In order to get the perfect jam, you need to try a little more. Cool the hot puree for about half an hour, then pour it into a fine sieve and wipe it.

As a result, strawberry seeds will remain in the sieve, and you will get a viscous, completely homogeneous mass.

Put the container with it again on the fire and stir until it boils. Next, pour the jam into dry sterile jars to the very neck, seal with dry sterile lids and cover with something warm. Store the cooled dessert in a closet, away from the sun.

Strawberry and cherry jam

To prepare such a fragrant and tasty treat, it is worth using three kilograms of cherries, three kilograms of strawberries and two kilograms of sugar.

Prepare the berries: rinse and sort them, remove sepals and tails. Pour the cherries with a little water and send them to the fire. Boil until softened, then wipe through a sieve.

Simmer the strawberries without adding liquid, then also wipe through a sieve.
Combine the strawberry and cherry puree, send to the fire and simmer with constant stirring for half an hour. Next, add sugar to the container, mix and bring to the desired consistency. Spread the finished jam in sterile jars and close with sterile lids. Cool the dessert under a warm blanket, then put it away for storage.

Strawberry jam is a wonderful and very aromatic preparation for the winter. She will always find a place on the table, both in a close family circle, and at a party.