20.03.2018, 17:35

How to cook thick strawberry jam for the winter with whole berries. 5 detailed cooking recipes

Posted on March 20, 2018

Good afternoon dear friends. Today we'll talk about how to cook thick tasty strawberry jam in order to keep the berries intact, as well as preserve all the vitamins.

Strawberries are one of the first sweet berries to appear in the garden and delight us with their aroma and taste. After all, when there is a plate with strawberries on the table, it is simply impossible to pass by so as not to taste these red berries.

Content;

Many hostesses try to prepare it for the winter so that later in the cold season they can enjoy delicious strawberry jam. There are really a lot of recipes on how to cook strawberry jam. But today we will analyze the most popular and most proven recipes on how to prepare strawberries for the winter.

In order to make any jam, not only strawberry thick, you need to cook it for a very long time. Yes, it takes much more time, but the taste only benefits from this.

Ingredients.

• Strawberry 1 kg.
• Sugar 1 kg.

Cooking process.

In order for the strawberries to boil well, do not strive to buy larger berries in this recipe, small berries are welcome.

Be sure to rinse the strawberries, sort and dry. After washing, I spread it on a towel for about 20-30 minutes and periodically turn it over so that all excess water is absorbed into the towel.

Leave the berries in the sugar for 7-9 hours. I do this in the evening and leave it all night.

In the morning you will see that the strawberries gave a lot of juice, which is good. Now, with the help of a slotted spoon, you need to get the berries. Separate the berries from the juice, so to speak.

We put the berries separately, and put the syrup on the stove and cook it for about 20-30 minutes after boiling. Do not forget to mix it so that it does not burn. During boiling, the syrup will thicken and decrease in size by about one third.

We remove it from heating and fill it with berries. We leave the berries in hot syrup again for 8-10 hours.

In the evening, when you come home from work, we again take out the strawberries from the syrup and cook the syrup for 20-30 minutes after boiling, stirring occasionally.

And again, pour the strawberries into the syrup and leave in the syrup overnight. In the morning we repeat the process again, but now when you boil the syrup for 20 minutes, put the berries in the boiling syrup and cook everything together for about 5-7 minutes. After that, you can lay out the jam in the jars and close it with lids.

Everything for strawberry jam is ready. Turn the rolled jars over and cover them with something warm, such as a blanket. We keep the jars with the lids down until they cool completely.

Strawberry jam for the winter with gelatin

In recent years, strawberry jam made with gelatin has been gaining momentum. To be honest, this is practically not jam, but strawberry jam, but there are no whole berries in the jam, which means it is still jam and, moreover, a very thick jam.

Ingredients.

• 1 kg. Strawberries.
• 1 kg. Sahara.
• 10 g of gelatin.
• Half a lemon.

Cooking process.

As always, sort through the strawberries and remove the leaves and stalks from them. Rinse well and dry in a towel or colander.

Sprinkle the prepared berries with sugar and leave for 2-3 hours. During this time, the berry will release juice. To speed up the process, gently stir the strawberries with sugar every hour.

After 3-4 hours, you can put the pan on the stove and boil the strawberries. If foam appears, remove it with a spoon.

After boiling, leave the strawberries in the room to infuse for 7-8 hours.

Next, take half of the strawberries into a separate container, and turn the rest into puree using a blender. Then put the whole berries into the resulting strawberry puree and add the juice from half a lemon.

Prepare gelatin according to the instructions on the package.

Put all the strawberries on the stove, bring to a boil, add gelatin and cook for another 5-6 minutes.

After that, you can put the jam in sterilized jars.

We tighten the jars with lids and store them until they cool completely with the lids down under a warm blanket. Of course, when hot, the jam will be liquid, but when it cools enough and stands, the gelatin will thicken and the jam will be thick as jellied meat.

The classic recipe for strawberry jam with whole berries

The classic recipe for thick strawberry jam is easier. It also gets thick by boiling the syrup. True, when mixing, you need to be more careful not to break the berries and then you will succeed.

Ingredients.

• Strawberry 2 kg.
• Sugar 1.2 kg.

Cooking process.

Of course, it is best to start making strawberry jam in the evening so that the berries can be soaked in sugar and juice by morning.

Sort out the strawberries, removing leaves and twigs from it, it is also important not to let spoiled berries into the jam. Only whole, ripe and solid specimens are allowed to make jam from them.

Rinse the sorted strawberries, dry and sprinkle with sugar. Alternate layers of strawberry and sugar. After adding sugar, leave the bowl of strawberries overnight.

In the morning, carefully using a slotted spoon to get all the strawberries so that only the syrup that has been released remains in the basin. We put the basin on low heat and begin to boil the syrup, stirring it constantly. It is important that all the sugar is dissolved.

After boiling for 5 minutes, add all the strawberries to the syrup. Wait until everything boils again, boil for 5-6 minutes and turn off the heating completely. Leave the jam on the stove to cool for the next 7-8 hours.

After 8 hours, boil the jam again and cook it for at least 10-15 minutes. Then you can check how thick it has become. Spoon the jam and drip a little onto a plate. After a couple of minutes, the drop will cool down and it will immediately become clear how thick the jam is. If the density is out of date, we stop cooking and lay out the jam in sterilized jars. And if not, then cook to the density that you need.

We turn the jars twisted with lids upside down, wrap them in a warm blanket and leave them in this position until they cool completely.
Then we transfer it to a cool place for long-term storage.

Five minutes on thick syrup

The task is to cook a fragrant and thick jam so that the berries remain safe and sound. It is also important that this jam retains well all the vitamins and the aroma of summer strawberries.

Ingredients:

• 1 kg of sugar.
• 1.2 strawberries.

Cooking process.

Rinse and sort the strawberries.

1 kg. pour sugar in 100 ml of water and stir. Sugar, of course, does not dissolve immediately, but some part of it for sure.

We put a saucepan with sugar on low heat and melt the sugar over low heat, stirring constantly. This is not an easy matter, but it can be overpowered. As soon as the mass begins to boil, this means that the sugar has begun to turn into syrup. Pay particular attention to ensure that it does not burn and does not come in a lump. After the syrup has boiled, add the berries and mix gently. Stirring so as not to damage the berries is also not an easy task. It is easier to do this if you take a towel in your hands, grab the pan and shake it a little so that the strawberries gradually sink into the syrup. Bring it to a boil again. Cook the jam for 5 minutes and remove from heat.

We lay out on the jars and tighten the lids.

As in other cases, it may seem to you that the jam is not thick enough, but I assure you when the syrup cools down, it will become much thicker.

Aromatic strawberry jam with mint and lemon

Try making aromatic strawberry jam with mint and lemon. This recipe came across to me last year and I tried to make several jars for the sake of experiment. When we tried in winter we decided that this year we will cook more of this miracle.

Ingredients.

• 1 kg. Strawberries.
• 800 gr. Sahara.
• 5-6 Sprigs of mint.
• 1 Lemon.

Cooking process.

Rinse the strawberries first, then sort. If done on the contrary, the berries can absorb a lot of excess moisture that we don't really need.

Sprinkle the sorted berries with sugar and leave in a cool place overnight. So if you leave it warm overnight, there is a risk that by morning the strawberries can ferment and the jam will no longer work.

In the morning, simmer the strawberries for 5-10 minutes and leave to cool until evening.

Rinse the mint sprigs well in the evening. Remove the zest from the lemon. It is important to remove only the yellow part as the white can be bitter. The easiest way to do this is with a grater.

In winter, when you open the jam, you will surely feel not only the aroma of mint and lemon, but also a slight aftertaste. In truth, the jam is not too thick, but it is very good for pies and desserts.

Strawberries are the brightest, most fragrant, most extraordinary berry in the world. It is rich in vitamins, trace elements and is very beneficial for health. Our short Russian summer begins with this particular berry. After a long winter, strawberries are a real gift from nature to an exhausted body that needs vitamins. To enjoy all the benefits of strawberries, eat them fresh. Eat fresh strawberries with cream, sour cream, cottage cheese, but do not forget to save a piece of summer for a long and cold winter - be sure to cook from it jam - a special homemade dessert, a symbol of comfort and hospitality... How to cook strawberry jam to preserve its vibrant color, taste and aroma? It is not difficult at all, you just need to know the small subtleties of this process.

Here I will tell you how to cook strawberry jam using a special gentle method without boiling berries... But the jam can also be cooked in the usual traditional way according to this recipe.

You will need:

• strawberries 1.5 kg
• sugar 1.5 kg
• water 100 ml

You will also need enameled dishes - preferably a bowl with a flat bottom and high sides and a volume of 3-3.5 liters. And also any dish into which you will take the berries out of the syrup while it is boiling.
It is better to use small berries for jam. If the strawberries are large, cut them into 2-4 pieces.
If the strawberries are acidic and watery, you can add more sugar (+ 200-300 g).

Step-by-step photo recipe for cooking:

Wash the strawberries, flip it in a colander to glass the water, remove the stalk- cut with a knife.

In a separate bowl make syrup: Add half a glass of water to the sugar and bring to a boil, stirring occasionally.

Boil the syrup for 5-7 minutes stir constantly. Once the syrup thickens, it's ready.

Dip the berries in the syrup, stir gently and leave to cool for 10-12 hours(I leave it overnight). Do not be embarrassed that there is not enough syrup - soon the strawberries will give juice and the syrup will cover all the berries.

Take the berries out of the syrup in a separate bowl. It is convenient to do this with a slotted spoon or fold it in a colander. Put the syrup over low heat, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave it until evening. During the day, it is useful to gently mix the contents of the bowl several times so that the berries are evenly saturated with syrup. Do not be alarmed if, while stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is still at the very beginning.

Repeat the process after 12 hours: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T

You can finish cooking the jam two ways.

First way:

Second way:

If the strawberries are watery, then the syrup may turn out to be liquid, so the last time it can be boiled for a longer time (15-20 minutes), so that it thickens better.

How to sterilize jars?

Banks need good wash and sterilize- it is convenient to do this using a special stand, which is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), Shake off the boiling water drops over the sink and place it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle, or simply pour boiling water for 5 minutes... To prevent the jar from bursting, put a regular spoon in it.

Strawberry jam made like this in a gentle way, very aromatic and bright.

water 100 ml

From this amount of products, 4 cans (0.5 liters each) of ready-made jam will be obtained.

Wash the strawberries, put them in a colander to drain the water, remove the stalk.

Prepare the syrup: add half a glass of water to the sugar and bring to a boil, stirring occasionally. Boil the syrup for 5-7 minutes, stir constantly. Once the syrup thickens, it's ready.

Dip the berries in the syrup, mix gently and leave to cool for 10-12 hours.

Remove the berries from the syrup in a separate bowl. It is convenient to do this with a slotted spoon or fold it in a colander. Put the syrup over low heat, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to the hot syrup and leave to cool for about 12 hours - if boiled in the morning, leave until evening. It is helpful to gently stir the contents of the bowl several times throughout the day.

After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T In this way, cook the jam only 3-4 times.

There are two ways to finish cooking the jam.
First way:
Remove the berries from the cooled syrup and place in dry sterilized jars. Boil the syrup for 5-7 minutes, pour it into jars, close the lids and wrap it in a blanket until it cools completely.
Second way:
Remove the berries from the cooled syrup, boil the syrup for 5-7 minutes, return the berries to the boiling syrup, bring to a steady boil, put in dry sterilized containers, close the lids. With this method, you do not need to wrap the jars in a blanket.

It would seem that there is nothing easier than making strawberry jam. I put the berry in, mixed with sugar and cook to your health. But strawberries are tender and capricious. If cooked improperly, your jam may look like porridge or “ferment. Let's start by looking at some of the intricacies of the process.

How to cook strawberry jam correctly.

First you need to select the right berries. They should be of medium size and as ripe as possible without damage. reject overripe.

Put the strawberries in a colander and rinse them under cold water several times. Then lay out in one layer on a towel to dry. If you leave the berry in a colander so that the water is glass, the lower berries will become watery and wrinkled, we do not need this. Now you can remove the sepals.

Now about the plan. For cooking, we need an enamel bowl or saucepan and a wooden one! stirring blade. I prepare jars like this, wash them with laundry soap, rinse well and sterilize them in the microwave. For liter and half-liter, 2.5 minutes is enough.

That's all ready, and now for the recipes.

Strawberry jam for the winter.

The first recipe is the simplest.

Ingredients: 1 kg strawberries and 1,200 kg sugar.

Pour a layer of berries on the bottom of the pan, then a layer of sugar, then again a layer of berries, and again a layer of sugar. We close and put in a cool place for several hours so that the strawberries give juice.

Then we put the pan on low heat and cook until tender, stirring constantly and skimming off the foam. Let the jam cool and pour into jars, then the berries will not be on top, but evenly distributed in the syrup.

The second recipe, berry to berry.

Ingredients: 1 kg of berries and 1 kg of sugar.

Place the berries in a bowl or pan, cover with sugar and leave for 5 hours to get juice. Then we put on low heat, and stirring well, bring to a boil. Remove the foam and remove the pan from the heat. Let it cool for 10 hours.

After complete cooling, we repeat the process, bring to a boil, remove the foam, cool. This must be repeated 3 times. It doesn't matter that for a long time, but the berries in the jam are strong, not boiled.

The third recipe. Jam - five minutes, all vitamins are preserved in it.

Ingredients: 2 kg of berries, 3 kg of sugar and 3 glasses of water.

First we cook the syrup, it is better to use a saucepan, then it is more convenient to wrap it up. Bring the syrup to a boil, remove the foam and add the berry. Bring to a boil and simmer for 5 minutes, stirring should be done trying not to damage the berries.

Then the pan should be immediately wrapped in something warm and left to cool slowly. Put the cooled jam into prepared jars and close with nylon lids.

In fact, every housewife knows how to make strawberry jam, but each has its own favorite recipe. Try mine, you might like it.

Please see one more recipe.

Strawberries have two types - garden (large) and flatter (small). There is a biological difference between strawberries and strawberries. However, in our area, summer residents are considered to be garden (cultivated) strawberries strawberries (in some regions it is called Victoria), and all berries that grow in forest country roads are called strawberries in the field. In order not to get confused in these concepts, we will adhere to them, especially since they are extremely convenient for us.

Strawberry jam

Strawberries (garden), before being prepared for harvesting, are quickly washed under running water, poured onto a towel or paper napkins, and cleaned of stalks and leaves. Make a five-minute jam out of such strawberries, which preserves many of the vitamins of this berry.

The berries are sprinkled with sugar in a 1: 1 ratio. Let them stand in a bowl of sugar for 4-5 hours. Then the basin is put on fire, very slow. The remaining sugar will melt gradually. Stir the berries with a wooden spoon, but don't wrinkle them. Mix very gently. As bubbles appear on the surface of the jam and all the sugar "disperses", we boil for another five minutes and turn it off. Let it cool, put it in sterilized jars, close with sterile lids. We send ours for storage to the cellar.

Strawberry jam

But we recommend making the following sweet preparation for the winter from wild strawberry. It tastes like natural strawberry jam. And it's not even worth talking about the usefulness, because we will not cook berries for such a jam. Moreover, if the strawberries are small or medium in size, we will remove only the stalks from them. And leave the sepal. It will not interfere with our recipe in any way.

We wash the strawberries only if they are dented and have dirt on them. We remove the stalks, small leaves. Fall asleep with sugar at the rate of 1 kg of strawberries per 1.5 kg of sugar. Now comes the fun part. We immerse the contents (sugar, sprinkled with berries) into ... a blender, preferably the one intended for cocktails. We quickly scroll the mass in it until it becomes homogeneous. Don't beat for too long! Otherwise, we will end up with foam, not jam. Now put the resulting jam in a sterile container and put it in the refrigerator under the lids. It is advisable to store such a jam with live berries in it, untouched by heat treatment, on the upper shelves of the refrigeration unit.

Strawberry jam is a delicacy that both adults and children are delighted with (but children, of course, more). It is it that acts as a symbol of something unusually sweet and tasty in many cartoons and children's stories. But not all strawberry jam is able to induce an appetite. Therefore, each housewife tries to cook strawberry jam at home so that the berries in it remain intact, and the syrup is transparent, without a burnt aftertaste. The recipes and tips on how to cook strawberries at home, collected on the site, will help make the jam from it perfect both in taste and in appearance.

Culinary secrets

Do not worry that strawberry jam will not turn out tasty and mouth-watering if you have little experience. Experience is a profitable business, and the advice of professional chefs will help you not to stumble at the beginning of the journey.

• Try to choose ripe, but not overripe berries for making jam. From unripe strawberries, jam turns out to be colorless and tasteless, and overripe is suitable only for jam.
• Do not cook strawberries in large batches, as large quantities of berries require a longer cooking time. As a result, the berries lose their integrity and vitamins. The optimal amount is 3 kg.
• Strive to match strawberries of the same size, as different sizes of berries require different cooking times. Small berries retain their shape best. Large ones are best eaten whole.
• So that the strawberries do not boil over, but have time to soak in the syrup, it is better to cook it a little bit in several stages, between which it just lies in the syrup and is soaked in it.
• Place the finished delicacy only in sterilized and dry jars, cover with boiled but dried lids. At the same time, it is better to close the jars after the jam has cooled down so that condensation does not appear on the lid, dripping into the jam and contributing to the development of pathogenic microorganisms.
• Don't spare sugar as it is a natural preservative. In the event that you want a less sweet product, you can slightly reduce the proportion of sugar and add a little citric acid or lemon juice, in this case the taste will be balanced, and the shelf life of homemade jam will not be reduced.

Remember that the more you cook the jam, the less useful vitamins remain in it. If not only taste is important to you, choose a "five-minute" or similar recipes.

Strawberry "five minutes"

What do you need:

• strawberries - 1 kg;
• sugar - 1 kg;
• lemon juice - 20 ml;
• strawberries - 1 kg;
• sugar - 0.8 kg;
• lemon juice - 40 ml.

How to cook:

1. Sort the strawberries, remove the sepals. Place a small part of it in a colander and dip it several times in a bowl of clean water, pour it onto a clean napkin so that it absorbs the water. Wash the remaining berries in the same way.
2. Folded in a basin, cover with sugar and put in a cool place for 6-9 hours.
3. Place the bowl on the stove and bring to a boil over medium heat. Cook, stirring with a wooden spoon, for 5 minutes (it is no coincidence that this version of the jam is called "five minutes"). Be sure to remove the foam, but do not throw it away - it is very tasty, some people like it more than the jam itself.
4. Pour in lemon juice a minute before cooking.
5. Place in sterilized jars. Let cool. Close hermetically with metal lids and store. It is better to store in the refrigerator in winter or in a cool place, at temperatures below room temperature.

From the amount of ingredients specified in the recipe, you will get about one and a half liters of jam, maybe even a little more, but it is better to focus on this volume.

Thick whole strawberry jam

What do you need:

• strawberries - 1 kg;
• sugar - 1.25 kg;
• citric acid - on the tip of a knife.

How to cook:

1. Go through, wash and dry the strawberries.
2. Place in layers in an enamel saucepan, sprinkling sugar over each layer. Leave in a cool place overnight.
3. Put on fire. First simmer over low heat, stirring gently. When the sugar dissolves, increase the intensity of the flame, cook for a quarter of an hour. Add a little citric acid a minute before turning off the stove.
4. Sterilize the jars, boil the lids that fit them.
5. When the jars are dry, spread the jam over them. After a while, when it becomes warm, seal it.

The preserves made with this recipe can be stored at room temperature. From the amount of ingredients given in the recipe, it will turn out to be about 2 liters, perhaps slightly less.

The classic recipe for strawberry jam from whole berries

What do you need:

• strawberries - 2 kg;
• sugar - 1.5 kg;
• lemon - 1 pc.

How to cook:

1. Cover the prepared strawberries with sugar and leave overnight, but not warm.
2. Cook over low heat, stirring occasionally, until sugar dissolves.
3. Squeeze the juice out of the lemon, remove the grains from it, pour it into the jam, stir.
4. Add heat and bring to a boil. Cook for 10-15 minutes over medium heat, stirring occasionally. If a drop of syrup does not spread over the saucer, the jam is ready. He needs to be allowed to stand for 20-30 minutes, and then put in sterilized jars.

For jam, you will need 6 half-liter jars - at the exit you should get about 3 liters of this strawberry delicacy.

Economical strawberry jam recipe

What do you need:

• strawberries - 1 kg;
• sugar - 1.5 kg;
• water - 0.5 l.

How to cook:

1. Pour sugar into an enamel bowl, add water. Simmer until the sugar is completely dissolved.
2. Pour the sorted, washed and dried berries into the syrup. Boil it for 10 minutes, skimming off the foam that forms on the surface.
3. Remove from heat, let it brew for 15-20 minutes. Cook again for 10 minutes.
4. Let the jam stand again for 20-30 minutes, soaking in the syrup. Return to heat and simmer for 15 minutes.
5. Drain the syrup into a separate container, put the berries in the jars.
6. Boil the syrup for another 15 minutes, pour the berries over it.
7. Cool and close. Put it in the pantry.

The jam is prepared quickly enough, and it is stored for a long time. In addition, it does not take too many berries to prepare it, so thrifty housewives will like this recipe. From a kilogram of berries, you will get at least 2 liters of a tasty and aromatic delicacy.

Strawberry jelly in a slow cooker

What do you need:

• strawberries - 1 kg;
• sugar - 1 kg;
• water - 180 ml;
• gelatin - 2 tbsp. l.

How to cook:

1. Prepare the berry by sorting and rinsing. Large strawberries can be cut in half or even in 4 pieces.
2. Place the berries in a multicooker bowl, cover with sugar, leave for 6-8 hours.
3. Pour half a cup of the syrup that has come out. Add water. Start the unit by selecting the "Extinguishing" program. Set the timer to one hour.
4. Dissolve the gelatin in the syrup, pour it into the jam 5 minutes before the end of the program, mix.

It is better to lay out hot on banks. To prevent them from bursting, they can be slightly warmed up in the oven. Banks should be closed after they have cooled down. The jam, when cooled down, will acquire a jelly-like consistency, it can be used instead of jam. You can store it at home at room temperature. Expect that you will get at least one and a half liters of treats.

Strawberry jam at home can be made even more delicious than store-bought. Moreover, it will not only cost less, but will be much more useful.