Strawberry jam is usually made at the end of the strawberry season, when the berry begins to disappear, gradually giving way to other seasonal berries and fruits. And, if you decide to make strawberry jam, then just use our proven recipes. Here you will find options for delicious and fragrant strawberry jam with whole berries, jam without boiling (strawberries in their own juice), thick strawberry jam (you can even use it as a filling in baking), learn how to cook strawberry jam with lemon, five-minute jam, how to make strawberry preparation for the winter. As well as little secrets and tricks that you need to follow to get the perfect strawberry treat.

Try strawberries too.

How to make Strawberry Jam

10 minute jam recipe. According to this recipe, a beautiful (jam retains its natural color), fragrant and very tasty jam with whole berries is obtained. Berries are better to use the same medium size.

Ingredients:

We take strawberries and sugar in a ratio of 1: 1, water 50-70 ml per 1 kg of sugar, citric acid 2-3 pinches.

Making strawberry jam

Sort the berries, wash under running water. remove the stalks.

Pour sugar into boiled water, when the syrup is boiled, remove the sugar foam and add the berries. From this moment, the countdown begins, cook the jam for 10 minutes over low heat. With a slow boil, gently stir the berries so as not to damage, it is better to do this with the back of a spoon. 1-2 minutes before the end of cooking, add a preservative - citric acid. We lay out the jam in clean sterilized jars.

Strawberry jam with whole berries without cooking

The jam also turns out to be very fragrant, with beautiful whole berries and a clear syrup. For the recipe, select whole, intact berries. Store this jam in a cool place. Jars for jam should be pre-washed well with soda and dried. Suitable jars for 0.5 liters or 1 liter.

How to make strawberry jam without boiling in your own juice

Sort the strawberries, wash and let the berries dry slightly. It is better to start making jam in the evening. Pour the berries into jars, and pour 100 gr from above into each jar. Sahara. We leave for the night. The berries will release juice, the contents will decrease in volume. To make the jars full, we lay out jam from one jar in other jars.

For example, there were 3 banks, from one we shift to two others. We put the jars in a saucepan with warm water and sterilize the jars with strawberry jam in boiling water for 10-15 minutes.

Strawberry jam in own juice is ready! Yummy is extraordinary.

Strawberries in such a jam are whole. Unboiled.

We will need: for 2kg. strawberries, 1.2 kg sugar, 500 ml water

How to cook strawberry jam for five minutes

First, the syrup is boiled: sugar is poured into water and simmered over low heat until the sugar is completely dissolved.

Pour the prepared berries with ready-made syrup (wash, remove the stalks), do not mix the syrup with the berries to avoid damage to the berries. We close the container with berries with a film or towel and leave to stand for 2 hours.

At this time, you can prepare containers for jam: wash and sterilize jars and lids.

After 2 hours, put the container with strawberries and syrup on medium heat, let it boil. From the moment the jam boils, cook for exactly 5 minutes, and remove from heat.

We shift the strawberry jam into pre-prepared jars, screw the lids on. We turn over the jars of jam, cover with a towel, keep in this form until completely cooled.

Strawberry jam with lemon and mint

To make strawberry jam, we need:

For 1 kg of strawberries, 1 lemon, 700g. sugar and mint leaves

How to cook:

Wash the berries under running water, let the water drain, let the berries dry slightly. Put the berries in a container, sprinkle with sugar and leave in this form all night or for 7-8 hours. When the berry let the juice go, you can proceed to further cooking the jam, beforehand, the berries should be gently mixed, add mint leaves, cook until boiling. When the jam boils, cook the jam for 5 minutes.

My lemon, rub the zest from one lemon, squeeze the juice from the pulp. Add the zest and lemon juice to the jam and cook for another 10 minutes. We lay out the finished strawberry jam in sterilized jars.

Strawberry jam for the winter

A very simple recipe for strawberry jam will help you utilize the berries in the presence of a large crop.

We will need:

For 2 kg of strawberries (Victoria), 2 kg of granulated sugar, you can take a little less than 1.5 kg of sugar, provided that the berries are ripe and sweet.

How to cook strawberry jam for the winter

Prepare the berry, it is best to soak the Victoria in a basin of water so that all the dust and dirt come off. Then drain the water using a colander. But, if there is no time, then just rinse the berries well through a colander under running water, let the water drain. Remove the tails, in the process, look and select rotten and spoiled berries.

Pour the strawberries with sugar and leave for 1.5 - 2 hours so that the berry can release the juice. Then put on fire and bring to a boil. Remove jam from heat and leave for 4-5 hours. Then bring the jam back to a boil.

Transfer the hot jam to sterilized jars and roll up. Flip banks. Keep upside down until cool. Remove jars of jam in a dark place for storage.

Frozen strawberry jam

This jam comes with the addition of apple and orange. Orange gives a subtle light bitterness, apple also complements the taste and acts as an additional gelling agent. The jam is very tasty and lively due to the minimum cooking time.

We will need:

At 750 gr. strawberries, 1 orange, 2 apples, 2 bags of vanilla sugar, and 0.5 kg gelling sugar 1:2

How to make frozen strawberry jam

Defrost strawberries. Wash the orange, cut into pieces and grind in a food processor. Grind apples and strawberries as well, not necessarily to a puree state. In the container where the jam will be cooked, mix all the ingredients according to the recipe, bring the jam to a boil with constant stirring, cook for 4 minutes from the moment of boiling, constantly stirring the jam. Pour hot jam into prepared jars. Can be closed with capron lids. Frozen strawberry jam is ready!

Thick strawberry jam

A simple recipe for a thick jam that can be used as a filling in pastries. Jam is made from strawberries with the addition of a banana. Jam is obtained with a delicate creamy taste.

We will need:

For 1kg strawberries, 1kg sugar and 3 bananas

How to make thick strawberry banana jam

We prepare strawberries, sprinkle with sugar and leave for 5-7 hours so that the berries release juice. Then put the berries on the fire, bring to a boil and cook for 5 minutes. If necessary, remove the foam. Turn off the jam and leave to infuse for another 6 hours. Then again put the jam on the fire, bring to a boil and add the banana, cut into circles, into the jam. Stir the jam and cook over a fire until the desired density. The minimum cooking time must be at least 20 minutes. We transfer the finished jam into sterilized jars and roll up the lids!

Thick strawberry jam is ready!

Happy tea!

Have you made strawberry jam yet?

Strawberry jam - even sounds fragrant. And it looks and tastes great! Strawberry jam is an easy way to stock such a delicious berry for future use by boiling it in sugar syrup.

In addition to being a berry loved by many for its taste and aromatic qualities, it is valuable for its organic acids; rich in nitrogen, iron, potassium, cobalt, silicon, manganese, phosphorus, iodine; contains pectin and the most important vitamins: A, C, E, B, R. In fresh form, of course, according to the vitamin and mineral indicators listed above, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.

The process of boiling berries and fruits, everyone knows, deprives them of vitamin qualities, but mineral salts, beta-carotene, organic acids and fiber are preserved in strawberry jam. It is better to give preference to this method of boiling strawberries, which is a five-minute jam, in which, during short-term heat treatment, the valuable qualities of strawberries are more preserved.

It is generally accepted that strawberry jam can have a beneficial effect on the formation and content of red blood cells in human blood, due to which metabolism and blood pressure are normalized, which helps to strengthen blood vessels; immunity and balance of iodine in the human body are maintained. The diuretic properties of strawberry jam help with colds and even promote sound sleep.

The antioxidant properties of strawberry jam to some extent prevent the formation of tumors in the human body, being a prophylactic. This is such sweet medicine! No wonder the famous Carlson preferred to be treated exclusively with strawberry jam.

If you collect strawberries for jam on your site, then this should be done on a sunny day - without morning and evening dew, so that the berry is not watery. When choosing a berry on the market, give preference to dry and whole berries, equally ripe and equal in size - for the best quality of future jam.

It is advisable not to postpone the preparation of strawberry jam, so as not to lose its integrity, and in no case keep it in the refrigerator beforehand. The most beautiful and complete jam is obtained from medium-sized, preferably identical berries.

What do you need to make strawberry jam?

First of all, you need to choose a suitable container for the process of boiling strawberries. It can be a traditional copper grandmother's basin or any metal pan with a thick bottom, of sufficient size, but made of corrosion-resistant metal, to avoid unwanted chemical reactions.

The next step is the sterilization of suitable glass jars and tin lids, which must be washed thoroughly with dish detergent. Prepared jars should either be fried in the oven on a baking sheet covered with a towel, or steamed in a suitable kettle with boiling water. Either way, the jars are upside down. Wash hard lids with dishwashing detergent and boil in a small container. Thoroughly rinse and scald with boiling water all related items: a funnel, pouring spoon or ladle. The quality of the seaming key is quite important, because it is precisely because of its dilapidation that the sealing is not complete.

Pour the finished strawberry jam into dry and clean jars, without adding 1 centimeter to the edges of the dishes, and immediately cork with a can key under a hard lid. It is better to cover closed jam jars until they cool evenly, in order to avoid a drop on the lid, which can later turn into a moldy plaque even in sweet jam. Storage in the future is normal - in a cool, dry place. Although it is difficult to strictly determine the shelf life of your jam, it is not advisable to store it for more than one year.

Preparing berries for strawberry jam

Sorting strawberries for jam is best done on the table. Small berries - in jam, medium and large - for dessert or in a pie. Discard poor quality berries. It is better to wash the selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use as a tea for discomfort in the stomach and intestines.

If the strawberry is a greenhouse, then it can be washed in a sieve with running water, but if it grew on the soil in the garden, then it is better in a saucepan with plenty of water so as not to injure the berries, but carefully remove it with a slotted spoon or hand and spread it in a thin layer on a towel to dry from water.

1. Homemade strawberry jam recipe

The berries are washed in several waters, the sepals are torn off, sorted by size, dried on a towel. If you need to introduce even large berries into the jam, then they can be cut into slices.

The proportions of strawberries and sugar for jam: 1 kilogram of sugar - 1 kilogram of strawberries. If the berry is not sweet enough, then depending on your preference, you can add 200-300 grams.

The berries are already in the cooking container, pour granulated sugar there in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with strawberries on the fire and bring, without interfering, to a boil. From the moment the berries boil, you need to cook for no more than 5 minutes, constantly removing the resulting foam. The basin with jam is set aside from the fire for 10 hours until it cools completely and dense berries form.

Bring the jam back to a boil and cook for five minutes, followed by settling for a 10-hour break. There should be three such "five minutes". After the third - the jam is ready, pour it hot into dry sterilized glass jars, cork with sterilized tin lids and a can key. Cover with a towel until completely cool and store in a dry and cool place at room temperature.

2. Quick strawberry jam recipe

Lay the prepared berries in layers with sugar in a bowl suitable for cooking. Proportions of ingredients: 1 kilogram of strawberries - 1.2 kilograms of granulated sugar. Put the filled container with strawberries and sugar for a period of 4 to 6 hours in a cool place until the juice naturally forms.

The berries prepared in this way should be boiled until cooked in one step, constantly removing the foam formed during the cooking process. Until the moment of boiling, the container with jam must be periodically shaken and twisted, and from the moment of boiling, transfer to the smallest fire to avoid burning.

3. Traditional Strawberry Jam Recipe

Ingredients:

• granulated sugar - 1 kilogram;
• table vinegar - 1 tablespoon;
• table salt - 1 pinch.

Prepare strawberry jam like this:

1. Put all the ingredients of strawberry jam in a suitable dish at once and wait for the natural juice. Put on fire and bring to a rapid boil, constantly removing the resulting foam. Cook in one go until done.
2. Arrange the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and safely sterilize in boiling water for 10 minutes, after which the jars can be removed with a special jar holder and corked with a quality key.
3. Cover jars with strawberry jam with a towel until cool without an internal cold drop. Store jam at room temperature, preferably in a dry and cool place.

4. Classic strawberry jam recipe

The preparation of berries, dishes for cooking and canning is traditional: wash the berries, pick the sepals, sterilize glass containers and hard lids for canning finished products.

Ingredients:

• fresh strawberries - 1 kilogram;
• granulated sugar - 1.5 kilograms;
• water for syrup - 1 cup.

Some housewives believe that this method of cooking “five-minute” strawberry jam helps to better preserve vitamins in it, which is not sufficiently certain, but it’s worth a try.

According to the classic recipe for strawberry jam - cook like this:

1. Place the required amount of sugar in a suitable container: per 1 kilogram - 1 glass of drinking water - and cook the syrup over medium heat until the sugar is completely dissolved.
2. Berries are laid out in the prepared boiling syrup, brought to a boil and boiled for five minutes with gentle stirring. As soon as the jam is cooked, cover with a lid, remove from heat and cover the pan with a towel to cool more slowly.
3. The cooled jam remains to be laid out in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. Top can be corked with a nylon lid. Store at room temperature in a dry and cool place.

1. There are many ways to test the readiness of strawberry jam. Experienced housewives see this by eye, and doubters can drop syrup on a cool saucer and understand that the jam is ready by a non-spreading drop of syrup.
2. It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam so that the berry to the berry and the aroma, like from the garden.
3. To avoid sugaring the strawberry product, you should add a little vinegar or lemon juice - they will help the jam thicken evenly and correctly, better preserve the color of the berries and give a special unsweetened taste.
4. It is better to cope with the foam by adding a small piece of butter at the end of cooking.
5. If the lid on the jar of jam did not fall down after it cooled down, did not become concave, then it is better to store such a jar in the refrigerator and use its contents in the first place.

Strawberry jam- This is a canned product made from strawberries by boiling it in a sugar solution.

Strawberries can rightfully be considered a valuable product, since they contain vitamins A, E, C, P, B, organic acids, potassium, magnesium, iron, cobalt, manganese, nitrogen, phosphorus, silicon, pectin and many others. Raw strawberries are recommended for the treatment of hypertension, atherosclerosis and anemia.

During the cooking process, strawberry jam loses some important properties. In this regard, "five-minute" jam is more useful. In it, vitamins are preserved due to the short duration of heat treatment. However, beta-carotene, mineral salts, organic acids and fiber remain in any strawberry jam.

Strawberry jam has a beneficial effect on the formation and content of red blood cells in the blood. Thanks to it, metabolism and blood pressure are normalized, the strength of blood vessels improves, immunity is strengthened, and the iodine content in the body increases. Strawberry jam has a diuretic effect and alleviates the patient's condition with colds. A little strawberry jam at night will help you sleep soundly until morning.

Because strawberry jam is rich in antioxidants, it is believed to have preventative properties that prevent the development of tumors.

Berries for this jam must be selected both in size and in maturity. The very time at which it is preferable to pick a berry is very important. It is better to do this in sunny, dry weather and in the afternoon, rather than in the morning. Dew and rain moisture penetrate the berry, making it watery.

The most delicious jam is obtained from small berries. They look great in the finished product. Strawberries for cooking should never be in the refrigerator, otherwise it will lose not only flavor, but also sweetness.

Strawberry jam - preparing dishes

Wash jars thoroughly with warm water and soap. Rinse well. Line the oven tray with a clean towel. Put prepared cans upside down on it. Half an hour before the jam is ready, place a baking sheet with jars in an oven heated to 100 degrees. At the same time, the lids should be put in a small container, completely filled with water and boiled for several minutes. If a ladle or funnel is used in the process of pouring jam, it is also better to sterilize them.

If the jam is already ready, then the baking sheet can be removed from the oven, the jars can be turned over, but left to stand on the baking sheet. Jars should be filled with jam so that it does not reach one centimeter to the edge. Immediately close the jam with lids and put in a dry place.

For cooking, it is better to use a large enameled basin. To cook the “five minutes”, the basin should be changed to a pan, because it will be easier to wrap the pan. Stir the jam with a wooden spoon or spatula.

Strawberry jam - preparation of berries

Strawberries are poured from the basket onto the table. Initially, it should be sorted by size. For jam, you need a small berry. It keeps its shape better. Rotten, overripe and unripe berries must be removed. Whisks are removed from the berries, and then they are washed.

Some housewives advise not to wash the strawberries, but only wipe them with a damp towel. So, it is necessary to wash the strawberries. Only this should be done not under running water, when the berries are in a sieve, but in a basin. This is done so that the berries are less damaged during the washing process. Strawberries are carefully transferred to the basin one at a time as they are sorted and cleaned. Berries are poured with water and washed.

The washed berries are taken out by a handful on a towel. Drying strawberries is best, but this can take 5 to 6 hours.

Strawberry jam - recipe 1

Classic way. The proportions during cooking are a kilogram of sugar per kilogram of berries. Strawberries must be carefully sorted out, sepals torn off and washed in several waters. It is good if the berries are small, but if the berries are large, they can be cut in half.

The berries are covered with sugar and left for 4 or even 6 hours. During this time, the strawberries will release juice. Put the saucepan with berries over medium heat and bring to a boil. From the moment of boiling, strawberries are boiled for five minutes. At the same time, foam is constantly removed. After that, the pan is removed from the heat and, having cooled slightly, is covered with a clean cloth. Let the jam cool completely. This will take 10 hours.

Put the jam back on to boil. From boiling, cook for five minutes, removing the foam. Refrigerate until completely cool. After the berries are boiled for the third time for five minutes, judge the finished jam for about an hour and, pouring into sterilized jars, cork with sterilized lids.

Strawberry jam - recipe 2

Well-washed berries should be laid in layers in an enamel bowl. Each layer must be sprinkled with sugar. Sugar will be needed at the rate of 1.2 kg per kilogram of berries. Now the pot with berries must be placed in a cool place for a period of four to six hours. Let the strawberries give juice. The resulting mass should be boiled over low heat. During the cooking process, be sure to remove the foam and periodically shake the contents of the pan so that the jam does not burn. You need to cook until cooked in one go.

Strawberry jam - recipe 3

Estimated serving is 1 kg of sugar, 1 kg of berries, 1 tbsp. a spoonful of 9% vinegar and a pinch of salt. All ingredients are immediately placed in a saucepan. As soon as the strawberries begin to give juice, start cooking. Gradually bring the jam to a boil. If you have a candy thermometer, you can check the temperature. Should be 105 degrees. Cook until done. After the jam is laid out in sterilized jars (1 cm from the edge of the jar!) And closed with sterilized lids, the jars with jam are sterilized again in boiling water for 10 minutes.

Strawberry jam - recipe 4

This method of cooking strawberry jam helps to preserve vitamins in the berry. It is called "five minutes" and is very simple. To make jam, take no more than 2 kg of berries. Sugar needs 1.5 times more. For 1 kg of sugar, take 1 glass of water. The syrup is boiled in an enamel pan over high heat. The resulting foam is removed. Berries are poured into boiling syrup and allowed to boil for 5 minutes. You need to stir gently. The gas is turned off, the pan is wrapped up so that it cools more slowly. The cooled jam is laid out in jars and the neck is tied with paper. Capron lids can be used.

It is important to know when the jam has already reached readiness. To do this, you can put several small plates in the freezer. Put a spoonful of jam on one of the plates. Wait a little. Run your finger over the surface of the jam. If the surface is wrinkled, the jam is ready.

Another option: drip jam on the nail of the thumb. If the drop does not spread, the jam is ready.
Lemon juice or vinegar added to the jam will help it thicken and prevent it from becoming too cloying.
A small piece of butter added at the end of cooking will help reduce the amount of foam.

If, after cooling, the lid on the jar springs, the jar is leaking. It should be stored in the refrigerator and used within the next month.

Place the rest of the jam in a cool and dark place.

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Strawberry jam with whole berries - cook quickly and tasty!

With whole berries is not as difficult as it seems from the very beginning. In addition, the process of preparing delicacies is greatly simplified by the fact that you do not need to crush the berries with a pusher or beat them with a blender. You only need to carefully sort and wash the strawberries, and then heat them with sugar.

general information

The recipe for strawberry jam with whole berries should be known to all housewives. After all, with proper preparation, such a delicacy turns out to be very tasty and fragrant.

As you know, jam is a traditional dessert of the Transcaucasian and East Slavic peoples. It is made by boiling various ingredients (for example, fruits, berries, as well as vegetables, pine cones and even rose petals).

During the cooking process, such a delicacy acquires a heterogeneous consistency, which consists of pieces of fruit and syrup.

Most housewives prefer to cook with whole berries. Such processing allows the fruits to retain their aroma and natural taste, making the delicacy more useful and beautiful in appearance.

Strawberry jam with whole berries is very popular with children. The absorption of individual fruits along with sweet syrup allows them not only to enjoy the pleasant taste of homemade dessert, but also to maintain their immunity at the proper level, especially in the winter season.

Despite the fact that strawberries hold their shape well during heat treatment, cooks still need to follow some rules to get the desired result.

To make delicious strawberry jam with whole berries, fruits for dessert must be harvested only in dry weather. Overripe berries should not be used. At the same time, it is desirable to cook jam on the day of assembly.

During the heat treatment, the jam should not be actively stirred with a spoon, otherwise the strawberries may soften. It is best to shake the dishes in which the dessert is cooked, and, of course, strictly adhere to all the recommendations of the recipe.

Making thick strawberry jam with whole berries

In fact, there is nothing complicated in preparing such a delicacy. It is only necessary to use the right ingredients in the right proportions and carefully monitor the heat treatment.

So, for cooking at home, we need the following components:

• fresh strawberries, elastic - about 1 kg;
• white sugar sand - about 1 kg;
• lemon juice - no more than 15 g.

Preparing the Ingredients

Before making strawberry jam with whole berries, the collected fruits are sorted and cleaned of the stalks. Then they are laid out in a colander and washed several times in cold water. After drying the berries, having previously laid them out on paper towels, they are placed in a large enameled pan or basin.

Heat treatment

For a quick dessert, each layer of strawberries is generously sprinkled. After all the components are in the bowl, they are covered with a newspaper and left at room temperature for 9-10 hours. This time is enough for the strawberries to give their juice and soak well with sugar.

After a while, the dishes with sweets are put on the stove and slowly brought to a boil. Periodically, the basin with berries is rhythmically shaken off.

After boiling, the jam is removed from the heat, covered with a newspaper or towel and left aside for exactly a day. At the same time, it is extremely undesirable to interfere with the berries, so as not to damage their integrity.

The next day, the heat treatment procedure is repeated. In a similar way, the jam is brought to a boil about four times. On the fifth - strawberries in sugar syrup are allowed to cook for about 20 minutes. Lemon juice is also added to the jam.

Seaming process

After all the steps described, the finished strawberry jam with whole berries is removed from the stove and allowed to cool for 20 minutes. Later, the dessert is poured into sterilized and still warm jars using a clean soup ladle.

Having rolled up the containers with boiled metal lids, they are turned over, wrapped in a blanket and left for a day to cool.

You can store such a healthy delicacy at room temperature, and preferably in a pantry, cellar or underground.

Cooking strawberry jam with whole berries (“five-minute”)

There are many recipes that can make it delicious. However, there are not very many ways to prepare such a delicacy with whole berries. Therefore, recipes for such desserts are of great value to culinary specialists.

If you do not want to stretch the process of preparing this delicacy for several days, then we suggest using a quick method called the "five-minute". To implement it at home, we need the following products:

• fresh strawberries elastic - about 2 kg;
• sand sugar light fine - about 3 kg;
• drinking water at room temperature - no more than 500 ml.

Preparing the Components

Some cooks make strawberry jam with whole berries in a slow cooker. But if you decide to prepare a large amount of homemade treats, then such a device will not work for you, since all the necessary ingredients simply will not fit in it.

Before starting to prepare a delicious dessert, freshly picked strawberries are sorted out, peeled of sepals, put in a colander and washed well in cool water. Then the fruits are slightly shaken and proceed to their heat treatment.

Cooking dessert on the stove

Jam "Five minutes" should be cooked in a large enameled saucepan. Drinking water is poured into it, sugar is added and put on the stove. Stirring regularly, the ingredients are slowly brought to a boil.

After you have formed a thick syrup, all previously prepared berries are immediately laid out in it. Gently mixing the components with a slotted spoon, they are allowed to boil again.

Over high heat, strawberries in sugar syrup are boiled for exactly five minutes. After the specified time, the pan is removed from the heat, covered with a lid, and then wrapped in a thick blanket.

How to close?

Having prepared homemade jam called "five minutes", it is left closed until completely cooled. Only after that, the strawberry delicacy is poured into pre-sterilized jars. Filled containers are closed with plastic lids or tied with thick paper.

It is not recommended to store such jam at room temperature, as it deteriorates very quickly. It is best to keep loosely closed jars in the refrigerator.

The main advantage of this method of preparing strawberry jam is that, thanks to gentle heat treatment, it does not lose its beneficial properties and retains a bright aroma and fresh taste.

Eat jam with whole strawberries preferably with tea. Although often such a delicacy is used to make a delicious and sweet fruit drink, which quenches thirst in summer and supports immunity in winter.