In the recipe, strawberries are not boiled or cooked, but simply aged in hot syrup, that is, the berries are not directly cooked. They evaporate, by analogy with compote. Strawberries retain their natural taste, density and shape, but become a little paler, as they give their color and aroma to the syrup. The recipe will appeal to those who do not like to tinker with blanks for a long time. You will need to boil the syrup three times, but this is 10 minutes, the rest of the time is spent on passive waiting. A minimum of effort - and the jam is ready!

Total time: 6 hours / Cooking time: 10 minutes / Yield: 400 ml

Ingredients

• small strawberries - 500 g
• sugar - 400 g
• water - 70 ml

Preparation

Small berries, whole, sweet and dense, with a pronounced aroma are ideal for seaming. I sort out the fruits, leaving only healthy ones, rinse them under running water and let all the liquid drain. I cut off the leaves and stalks.



Next, boil the syrup in an enamel saucepan or in another non-oxidizing container. I measure out the right amount of sugar and fill it with a little water. I put the container on medium heat. While stirring, I boil for 4-5 minutes, until the sugar grains are completely dissolved and the syrup becomes transparent.



I pour the prepared strawberries into a bowl, enamel saucepan or basin. It is better to cook a small amount of fruits at a time, no more than 1 kilogram, so that they do not wrinkle. I pour the berries with boiling syrup. I leave it for 2 hours, until it cools completely. At first, there will be little liquid, but as the berries heat up, they will release their juice and completely immerse in the syrup, color it.



After cooling completely, pour the syrup into a saucepan. I bring it to a boil again and boil it for 5 minutes, removing the foam.



Re-pour the boiling syrup over the strawberries. I leave it until it cools completely.



Thus, you can boil and pour the berries with syrup in 3 doses, each time allowing them to cool completely. As soon as I boil for the last time, I put the berries in sterilized jars and fill them with boiling syrup to the top. I roll it up on a turnkey basis, turn the cans upside down, wrap them in a blanket and leave them until morning to evaporate.

Here is such a wonderful strawberry jam without boiling berries. The fruits retain their shape perfectly, and the syrup acquires a rich color and aroma. You should store jars of jam in a cellar or in another dark and cool place. Shelf life is 1 year.

Sweet strawberry jam is usually cooked according to the traditional recipe, which includes strawberries and sugar. The berries are simply covered with granulated sugar and left to infuse for several hours, after which they are boiled.

But in such a dessert there are practically no vitamins, since high temperatures completely destroy them. There is a simpler and more useful option for making a dessert, there is no need to cook strawberries in it, so the berries retain all their properties.

We will consider some of the best recipes for making strawberry jam without boiling berries with a photo, they will make it possible to prepare a fragrant and very healthy delicacy.

Since the strawberries in the recipe will not be boiled, they are nevertheless subjected to heat treatment, that is, they are transferred to hot syrup. In this case, the berries fully retain their taste, shape and color.

It is not difficult to prepare such a dessert; you can also use flavors to make the jam more delicious. Mint leaves, lemon zest and juice, cinnamon and other spices are used as additives.

The main advantages of jam without cooking

The jam does not have to be just tasty, because it can be beneficial for the body if prepared correctly. There are several simple options for making this dessert, they will help you get a sweet and aromatic delicacy that will retain a large amount of useful substances.

It is worth noting that cooked jam almost completely loses its useful qualities. You can use the "Pyatiminutka" jam, a little more vitamins are stored in it, but most of them are destroyed under the influence of high temperature.

If we talk about such a delicacy, in which the cooking method is not used at all, then it retains the maximum amount of vitamins and minerals.

If you disassemble the composition of the dessert, then you can see the following substances in it:

• various vitamins;
• pectin;
• different types of organic acids;
• potassium and magnesium;
• iron.

This is not the whole list of useful components that make up jam without cooking. In addition, many useful substances will remain in the delicacy. The berry itself will also retain its taste and aroma. The cooking period can also be considered an advantage of such a dessert, because you do not have to spend a lot of time preparing the dessert. Nevertheless, the delicacy has one drawback, it will have to be cooked in small quantities, since the dessert can only be stored in the refrigerator chamber.

Now it is worth considering how strawberry jam is prepared without boiling berries, and find out the little secrets of the best recipes with photos.

Fast preserves without cooking

This is one of the options for making a quick dessert, you will have to spend a minimum of free time on it, but you can get a wonderful dessert. It is worth noting that in order to obtain the required consistency, a blender should be used, and the finished delicacy should be stored in the refrigerator.

Ingredients:

• ripe strawberries - 520 grams;
• granulated sugar - 780 grams.

Cooking process:

• The berries are washed well in water several times, and then the tails are removed from the strawberries and transferred to a clean towel to dry.
• The strawberries are transferred to a deep bowl, half of the granulated sugar is sent there, all the ingredients are whipped well with a blender.

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• When all the sugar grains are completely dissolved, you can add the remaining granulated sugar to the mass and beat everything again with a blender until the sugar grains dissolve. It is not necessary to whisk until the sugar is completely dissolved, even if some of the grains remain, then the sugar will dissolve.

• Jars and lids are sterilized in advance, prepared jam is transferred into them, everything is tightly closed with lids and sent to the refrigerator chamber.
• Such a preparation can retain its freshness for three months, but only on condition that the berries have been thoroughly washed before preparing the dessert.

The best dessert without cooking

The main idea of ​​making jam without boiling is the preservation of vitamins in the composition of the dessert. This kind of jam in jars looks beautiful and appetizing, so it's worth making a dessert with your own hands.

Ingredients:

• ripe strawberries - 2 kg;
• purified water - 12 glasses;
• granulated sugar - 1.2 kg.

Cooking process:

1. To make strawberry jam without boiling berries according to this best recipe with a photo, you should strictly follow the recipe and the process of creating a dessert.
2. First, the berries are washed in water several times to remove possible contamination, and then they are cleaned of tails. After that, you will have to re-rinse the strawberries twice. It is best to rinse the berries first in a bowl and then in a colander so that the water can drain off easily.
3. When the excess water is completely drained, the strawberries are poured into a bowl and the syrup is prepared.
4. To make a sweet sauce, the hostess must take a deep saucepan or bowl. The required amount of granulated sugar is poured there and half a glass of clean water is poured.
5. Put the container on the fire and cook everything for at least six minutes to make the syrup. Strawberries are poured with a hot sweet solution, and the dessert is left in this form until it is completely cooled.
6. As soon as the syrup has cooled, the berries are removed from it; it is more convenient to do this through a colander. The berries are transferred to a bowl, and the syrup is poured into a saucepan and brought to a boil again. The procedure should be repeated about three times.
7. After the hostess has done the last decanting of the syrup, the berries are no longer transferred to a bowl, but to sterile jars.

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When the syrup boils, it is poured into jars of berries, the containers are closed with lids on top and covered with a warm blanket.

Dessert without cooking in pieces

The finished delicacy is stored in the refrigerator chamber for several months, in this case the hostess will not need a blender, since we will not make mashed berries from the berries.

Ingredients:

• ripe strawberries - 1.2 kg;
• granulated sugar - 1.4 kg.

Cooking process:

• Rinse the strawberries and remove the tails, then transfer the strawberries to a paper towel to dry. Cut the prepared berries into small pieces.

• The fruits are transferred to a deep saucepan or cup, it is best to lay the berries in layers, and sprinkle each layer with granulated sugar. The rest of the sugar is poured onto the last strawberry layer.

• The dishes are covered with a lid and left to infuse overnight, but if the strawberries were prepared in the morning, then you can leave the fruits for one day. By the evening, the berries will give the required amount of juice.
• The ingredients are mixed with a spatula and left to infuse for another hour. In the meantime, while the strawberries are being prepared, the jars and lids should be sterilized.

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• The finished dessert is transferred to clean jars and covered with lids. After that, the workpieces are sent to storage in the refrigerator chamber. Making such strawberry jam without boiling berries is easy, you just need to follow the rules of the best recipe with a photo.

Dessert without cooking with lemon

This is a great option for making a dessert, because the composition will contain lemon, and this citrus has a bright and pronounced aroma. Thanks to the lemon, the dessert will turn out to be aromatic and unusual.

Ingredients:

• ripe strawberries - 1.2 kg;
• granulated sugar - 1.4 kg;
• large lemon - 1 piece.

Cooking process:

1. To begin with, the berries are washed several times in water, sorted out and peeled from the stalk. After that, the fruits are cut into pieces and sprinkled with granulated sugar. The strawberries are kept in this form for ten hours, while the dessert should be stirred every hour so that the sugar dissolves better.
2. A large lemon is washed well with water, and then scalded with boiling water. Cut the citrus into several pieces and remove the seeds. If you leave the lemon seeds, they will add bitterness to the jam.
3. Lemon is twisted with a meat grinder, or used for chopping a combine.
4. The ready-made lemon mass is transferred to strawberry jam and all the ingredients are re-mixed. If the sugar is not dissolved enough, you can warm up the mass a little over the fire, but do not bring the jam to a boil.

The fragrant blank is poured into jars and closed with lids, after which it is transferred to the refrigerator chamber for storage.

Uncooked jam with gelatin

This is really the best dessert recipe with a photo, because ready-made strawberry jam without boiling berries turns out to be quite thick and very tasty. At the same time, the berries will not undergo heat treatment, which means they will retain all the beneficial properties.

Ingredients:

• strawberries - 1.2 kg;
• granulated sugar - 850 g;
• instant dry gelatin - 20 grams.

Cooking process:

• To begin with, you should thoroughly rinse the strawberries, and then remove the tails from the fruits. The berries are transferred to a colander so that the water is completely drained from them.

• The prepared strawberries are sent to a bowl and left there for a certain time while the syrup is being prepared.
• To prepare the syrup, one hundred milliliters of water and the amount of sugar specified in the recipe are taken.

• The solution is sent to the stove and left there until it boils, as soon as the syrup boils, it is allowed to stand on the fire for about five more minutes so that the sugar grains dissolve.

• As soon as the syrup becomes clear, it is poured over the strawberries. When the syrup in the berries has cooled, you can throw the strawberries in a colander, and bring the sweet solution to a boil again, in this way, three fillings of berries are made.

At the last boil, pre-soaked gelatin is added to the syrup.

The finished dessert is transferred to jars and covered with lids. The treat should be stored in the refrigerator compartment. You can add a sprig of mint or a little lemon to the jam for taste.

Many housewives are worried about the destruction of vitamins, which certainly brings with it the heat treatment of fruits and berries. To preserve the maximum benefits of summer fruits, you can prepare canning without boiling. This recipe for strawberry jam without boiling berries allows you not only to leave all the vitamins in the delicacy, but also to save time.

Strawberry jam without boiling berries for the winter

If you are worried that strawberries may not give out enough of their taste and aroma without first boiling, then put anxiety aside, thanks to the effect on the hot berries, you can easily extract the bright strawberry flavor and aroma.

Ingredients:

• strawberries - 400 g;
• sugar - 200 g;
• water - 100 g.

Preparation

There is no need to memorize the exact amount of ingredients for the dish, it is enough to remember the proportion: 4: 2: 1. Thus, for 4 parts of strawberries, there are 2 parts of sugar and 1 part of water.

Before making strawberry jam without boiling, boil the syrup. For him, the measured sugar is poured with water and the solution is put on the fire. Boiling the syrup over medium heat will take about 7 minutes, then pour it over the peeled berries and cover the dishes. The berries should be left in the syrup until they have cooled completely. During the cooling period, the strawberries will release juice, which will mix with the syrup. The resulting mixture is then returned to the fire and allowed to simmer for another 7 minutes. Repeat the procedure again, and after the third repetition, spread the berries in a sterile container, fill with hot syrup and roll up.

Strawberry jam without boiling berries - the best recipe

If you prefer jam made not from whole berries, but from grated, then pay attention to this simple recipe.

Ingredients:

• strawberries - 400 g;
• sugar - 400 g;

Preparation

Beat the peeled berries with a blender with sugar. The amount of sweetener in this case can vary based on your preferences, but on average, a ratio of 1: 1 is taken. Using a blender, you can turn the berries into a smooth puree or leave whole strawberry pieces. Then the jam is poured into a sterile container and rolled up. Such preservation, after cooling, is best kept in the cold.

How to make strawberry jam without boiling?

Ingredients:

• strawberries - 400 g;
• sugar - 200 g;

Preparation

The ratio of ingredients in the recipe is standard 2: 1 (2 parts strawberries and one sand). After all the berries are poured, they are left warm until the sugar crystals dissolve in the strawberry juice. The candied strawberries in syrup are then spread over and immediately rolled up.

It is also preferable to store ready-made jam in a cold place.

Lovers of thick berry syrup in the company of strawberries can also use the "raw" method. The recipe, in this case, will practically not differ from what was presented first in this material, only the proportions of sugar and the amount of boiling of the syrup will change.

Ingredients:

Preparation

For 4 servings of strawberries, use 3 servings of sugar and a serving of water. After pouring sugar with water, leave the syrup to boil for 5 minutes, then pour whole or chopped berries with it and leave to cool completely. The syrup mixed with berry juice is then drained and boiled again, now for about 7 minutes. Repeat the procedure three more times, increasing the cooking time depending on the desired thickness of the finished jam. After the last boil, put the berries in sterilized jars, fill with thick syrup and roll up with sterile lids.

Heat treatment contributes to the destruction of a number of vitamins contained in berries and fruits. One of the most unstable is vitamin C, which is abundant in garden strawberries. This explains the desire of the housewives to prepare this berry for future use, without subjecting it to heat treatment. Strawberry jam without boiling is not only healthier than traditional jam, but also better in other respects: in it the berries retain their taste, color and aroma as much as possible. Even an inexperienced housewife can make such a preparation for the winter if she strictly follows the recommendations of the recipe.

Cooking features

There are several recipes for making strawberry jam without cooking. For each of them, a delicacy is made in accordance with a special technology. However, there are rules that remain unchanged, regardless of which option was chosen for making "raw" strawberry jam.

• Don't pick strawberries in rainy weather. It will turn out to be watery, tasteless, and the workpiece from it will quickly deteriorate.
• Berries for a dessert prepared for the winter without heat treatment must be selected especially carefully. They should be ripe, but not overripe. If the berry is spoiled even a little, it will have to be thrown away: you cannot cut it off and use it to make jam.
• Strawberries should also be washed thoroughly: first in a large container filled with clean water, then under running water, placing them in a colander. If a dirty berry gets into the jam, it will quickly sour.
• Before you tear the sepals off the strawberries, wash and dry them. The berries will dry faster if they are spread on a towel that absorbs moisture well.
• Jars for strawberry jam must not only be washed, but also sterilized. The same applies to the lids. If the jam will not be stored for too long, plastic lids can be used. It is stored longer under metal jam.

Jam prepared without boiling berries can only be stored in the refrigerator. Usually, such a treat does not spoil for at least 6 months.

Strawberry jam without boiling berries

Composition (for 3 l):

• strawberries - 2 kg;
• sugar - 1 kg;
• water - 150 ml.

Cooking method:

• Sort the berries carefully. Leave only ripe, dense, intact. Give preference to medium-sized strawberries.
• Fill a basin with water, pour the selected strawberries into it, rinse the berries.
• Repeat the procedure, replacing the water.
• Put the berries in a colander, rinse in the shower.
• Lay a towel on the table, sprinkle clean strawberries on it. Wait for it to dry.
• Unscrew the sepals from the berries.
• Pour water into a saucepan. Warm her up. Pour sugar in portions and stir until it is completely dissolved.
• After the sugar ends, boil the syrup for 5 minutes and remove from heat.
• Dip prepared strawberries in hot syrup. Cover with a lid. Wait for the syrup to cool down to room temperature.
• Throw the berries in a colander, strain the syrup into a saucepan. Bring it to a boil, boil for 5 minutes.
• Pour the hot syrup over the strawberries. Wait until it cools down again.
• Again strain and boil the syrup, pour over the berry.
• Decant the cooled syrup again. Put the strawberries in sterilized jars.
• Boil the syrup, pour over the berries.
• Roll up the cans, turn over, wrap up.

Video recipe for the occasion:

After cooling the jars, the jam is stored in the refrigerator. It will not deteriorate within a year. The advantage of this harvest is the preservation of the integrity of the berries.

Strawberry jam without cooking from pieces of berries

Composition (for 2 l):

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

Cooking method:

• Sort the strawberries, wash and pat dry. Remove the sepals.
• Cut each berry into 4–6 pieces.
• Place the berries in a bowl, sprinkling sugar over each layer. Pour a little sweet product (100-200 g) for now, you will need it later.
• Cover the bowl with gauze to protect the berries from insects, leave for 6-8 hours, or overnight.
• Stir the jam. Leave it on for a couple more hours.
• Sterilize the jars. Spread the jam over them, leaving 1–2 cm to the edge.
• Fill the jam with the sugar you have set aside. He will create a "cork", protecting the delicacy from souring.
• Seal the jam jars. Put it in the refrigerator.

The minimum shelf life of a dessert when stored in a refrigerator is six months.

The jam according to this recipe can be made with the addition of lemon juice. One citrus fruit is required for the amount of ingredients indicated in the recipe. Juice from it is added while stirring the jam 1–2 hours before it is laid out in the jars.

Uncooked strawberry jam from chopped berries

Composition (for 2 l):

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

Cooking method:

• After washing and drying the strawberries, free them from the sepals.
• Using a blender, grind the berries until puree. In the absence of this unit, strawberries can be rubbed through a sieve. This work is more laborious, but allows you to get even more delicate in consistency berry puree.
• Pour in half a glass of sugar, mix the rest with the strawberry puree.
• Transfer the resulting mass to sterilized jars, leaving about 1.5 cm to the edge.
• Cover with sugar, cover tightly.

Jam made according to this recipe can be stored in the refrigerator for up to 6 months, often it can withstand longer. To prevent sugaring, you can add 1–2 g of citric acid to the jam during cooking.

Uncooked strawberry jam with ginger and chocolate

Composition (for 2 l):

• strawberries - 1 kg;
• sugar - 1 kg;
• white chocolate - 50 g;
• ginger root - 40 g.

Cooking method:

• Peel the ginger root, grind it on a grater or use a blender.
• Break the chocolate into small wedges.
• Sort the strawberries, wash well, let them dry. Cut off the sepals.
• Place the strawberries in a bowl and cover with sugar.
• Refrigerate overnight.
• Stir the berries, discard in a colander. Strain the syrup into a clean saucepan.
• Place the berries in pre-sterilized jars.
• Put the syrup over low heat, bring to a boil. Remove from heat for 5 minutes.
• Add chocolate and ginger, stir.
• Heat the syrup for 5 minutes, stirring but not letting it boil.
• Pour the syrup over the strawberries spread over the jars.
• Close the jars. Let them cool to room temperature and refrigerate.

An exquisite dessert prepared according to this recipe has only one drawback - its shelf life, even when stored in the refrigerator, is limited to two weeks.

When preparing strawberry jam for the winter, many housewives are worried that the berry will lose some of its beneficial properties. These fears are not unfounded: during heat treatment, some of the vitamins that strawberries are rich in are destroyed. Freezing allows you to save the berry without subjecting it to heat treatment. In this case, the benefits of the product are retained in full. However, not everyone has a spacious freezer. Then you can make strawberry jam without cooking - there are several recipes for making such preparations. Dessert can be whole, chopped or mashed berries. It is stored in the main compartment of the refrigerator.

Strawberry jam without boiling berries is a recipe that has become a hit this season. If you are still preparing to harvest strawberries and are planning to harvest, be sure to cook such strawberry jam. You will not regret! It turns out to be incredibly fragrant due to the fact that the berries are not boiled, but only poured with hot syrup. At the same time, they retain their strawberry smell directly from the garden and a natural scarlet color, and the syrup acquires a rich pomegranate hue. This is not the first year I have been making such strawberry jam, and when I open the jar in winter, I am glad that I did not regret the time for this amazing strawberry preparation. Tip: take medium-sized berries for jam, then they will better keep their shape.

Ingredients:

• 1 kg of ripe strawberries
• 0.5 kg of sugar
• 60 ml of drinking water

How to make strawberry jam without boiling berries

1. For this jam, I took small ripe strawberries of about the same size.

2. She cleaned the berries from the stalks, washed the strawberries under running water and drained all the liquid using a sieve.

3. Then I put the strawberries in a small saucepan (you can use an enamel bowl). In another saucepan, I boiled syrup: poured sugar into it, added water according to the recipe and put it on medium heat.

4. The first syrup must be boiled for 5-7 minutes so that it becomes thick, but not white. To check if it is ready, it is necessary as follows: take a thin layer of syrup on the back of a spoon and blow lightly on it. If the syrup thickens and hardens before our eyes, then it is ready for pouring.

5. After the initial syrup has boiled, I poured hot syrup over strawberries, covered with a lid and allowed to cool slightly. The strawberries release their juice and the syrup becomes thinner and begins to take on its color.

6. I strained the cooled strawberries through a sieve, and set the liquid to boil again for 5-7 minutes. She became a deep pink-red color. If the strawberries are candied, then the syrup is not boiled enough. You will have to heat a pot of strawberries to melt the sugar.

7. Strawberries were again poured with boiled hot syrup and allowed to cool completely.

8. And then poured the syrup back into the saucepan. Each time the syrup becomes more and more saturated glossy red color.

9. And again I repeated this procedure. Just three or four times - and you can strain the strawberries and boil the syrup one last time. If you want the syrup in the jar to be thick, then you need to add more sugar at this stage.

10. Having carefully laid out the hot strawberry berries in sterile jars, I filled them with boiling syrup, screwed them up with lids (you can roll them up) and wrap them in a blanket.

Strawberry jam prepared in this way does not lose its beautiful rich color of berries and has such an aroma that will instantly take you into summer, whenever you open the jar.