The easiest way to prepare a plum treat for the winter is to make jam or confiture from the fruit. In principle, both options are ideal for beginners or very busy housewives, since the preparation is quite simple and quick. Plus, it's almost impossible to spoil them. The main thing is to choose what to cook. Jams have a thick velvety consistency. Jams are more like dense jelly, with pieces of fruit or homogeneous - most often housewives make it homogeneous, since it is still less troublesome, the correct jam should contain pieces of berries / fruits. It is this kind of plum jam for the winter that we will cook. The recipe, in addition to fruits and sugar, includes the mandatory addition of a gelling component, since without it you will not be able to get the correct jelly consistency. Maximum - a thick jam will come out. As such a component, you can use any thickener marked "for jelly (marmalade, soufflé)". We suggest preparing this plum jam on agar-agar. With it, the structure of the treat will turn out to be jelly and more dense. This jam does not “float” even when kept warm.

Ingredients

• plum (any kind, weight with stone) - 1 kg;
• sugar - 1 kg;
• water - 200 ml;
• agar-agar - 1 sachet (7 g);
• citric acid - 1/3 tsp

Preparation

First of all, we prepare jars and lids for jam. The sweetness does not take so long to brew, and at the time of its distribution in containers, the jars should already be sterile and dry.

We sort out the plums and wash them well. Then we cut each lengthwise and take out the bone.

Since we make confiture with pieces of fruit, we divide all prepared plums approximately in half, and then we will work with each separately: one - boil, the other - puree. Plum halves, intended for boiling, are transferred to a saucepan of a suitable size (taking into account the fact that mashed potatoes will then be added there as well). You can cut the plums into smaller pieces if you like. Add half of the water to the saucepan.

We put the saucepan on the maximum heating of the stove, bring the contents to a boil and let it boil for about 15 minutes - so that the plum becomes soft, but at the same time (preferably) retains its shape.

In parallel, we prepare the second part of the jam. To do this, use a hand blender to turn the remaining plum into mashed potatoes.

The puree turns out to be quite thick and interspersed with plum peels - the kind, frankly, is not the most appetizing. We get rid of the skin by rubbing the plum puree through a sieve and dilute it with the remaining water. If, in your opinion, the puree turns out to be thick (the consistency depends on how juicy the plum is), you can add a little more water.

Add agar to the puree.

Stir the plum puree with agar and, according to the instructions, leave it to stand for 15-20 minutes. If there are lumps left during stirring, it does not matter, when heated, the mass will become completely homogeneous. After infusion, add the plum puree with agar into a saucepan to the plum with slices.

Stir and add sugar to the jam.

Then citric acid. Stir.

We return the saucepan with jam to the stove. Bring to a boil and, with constant stirring, boil it for another 5-10 minutes. During this time, the agar lumps should completely dissolve. You will have a velvety plum mass with fruit halves. Now it is thin, but after cooling it will become thick and dense, like jelly. We must remove the foam, otherwise it will solidify with an unappetizing white film.

Fill the prepared jars with plum jam.

We close it and keep it in the room until it cools. After - you can put it away for storage. If it turned out that you did not have time to pour the confiture into the hot cans, and it thickened - that's okay. Put the saucepan on the stove again and, while stirring, bring the jam to the consistency you need.

Ready-made plum confiture is perfect as a filling for baking, and for making sandwiches or just with a cup of hot tea. Enjoy your meal!

Note.

If you prefer jams of a uniform consistency, without pieces of fruit, then skip the step with boiling the plum halves (p. 3-4) and turn the whole plum into puree. Further - according to the recipe.

With the onset of summer, everyone tries to diversify their diet with seasonal vegetables and fruits. Strawberries are the first of the ripening berries. This is a favorite delicacy of both children and adults, which, among other things, contains a large amount of vitamins and nutrients.

And if at the beginning of the season the strawberries are whole and greenish, then by the end of June only overripe and mashed berries can be found on the shelves. It is not very pleasant to eat such fruits, but making a thick delicacy out of them and treating yourself to a yummy winter is quite an acceptable option. How to make strawberry jam to make it look beautiful and not be ashamed to serve. With our recipes, this can be done without difficulty.

Strawberry jam

Jam is a great way to process stale berries that won't make a standard jam. In winter, it can be used both in desserts and in baked goods, or served with tea. Of all types of winter clogs, this delicacy ends up one of the first, which speaks of its high taste. Having decided to eat jam, you need to remember that strawberries, and even with sugar, are a high-calorie product.

Ingredients

Servings: - + 20

• strawberry 1 kg
• sugar 1.2 kg
• lemon acid 3 g

Per serving

Calories: 258 kcal

Proteins: 0.4 g

Fats: 0.2 g

Carbohydrates: 63.2 g

2 hours 0 minutesVideo Recipe Print

Wash the berries thoroughly, completely immersing them in water. The capacity must be much larger than the fruit in order to successfully get rid of the adhering dirt. Repeat the procedure several times.

Cut off the ponytails.

Mash the berries with your hands and cover with sugar. For smoothness, use a blender like in the video recipe or a potato pusher, but don't be too zealous: the pieces will still disperse in the process.

Place on the stove, bring to a boil and cook for 5-7 minutes over medium heat. The foam that appears can not be removed.

Pour the strawberry mass into sterilized and dried containers. Place a crystal of citric acid at the bottom of each of them.

Roll up the cans or seal them in any convenient way. Strawberry jam for the winter is ready!

Advice: even if there are basins at home, do not close more than 5-7 kg of jam at a time. This is a very time-consuming process, and strawberries can cook unevenly. But if the berries are 1-2 kg, then a multicooker or bread machine with the “Jam” mode is quite suitable for cooking.

Strawberry jam without cooking

Making a dessert is not difficult, but time consuming. It is for such busy housewives that there is a simple recipe for a delicious treat without cooking. It turns out fragrant and rich, and in addition, it retains all vitamins and nutrients.




Time for preparing: 1 hour

Servings: 20

Energy value

• calorie content - 218.5 kcal;
• proteins - 0.4 g;
• fats - 0.2 g;
• carbohydrates - 53.3 g.

Ingredients

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

Step by step cooking

1. Wash the berries well, peel off the tails and leaves.
2. Cover the strawberries with sugar and leave for a couple of hours.
3. After the time has elapsed, purée with a hand blender or meat grinder. In the first case, the mixture will be more homogeneous.
4. Pour the jam into prepared containers and close with plastic lids.

Such a product is unlikely to be suitable for clogging for the winter, as it must be stored in the refrigerator. It is best eaten fresh within 2 weeks.

Strawberry jam with gelatin

Dessert can consist not only of sugar and berries, but also contain thickeners - substances that do not change the taste, but make the consistency more dense. These include starch, pectin, gelatin, and agar.




Time for preparing: 7 o'clock

Servings:20

Energy value

• calorie content - 243.8 kcal;
• proteins - 0.7 g;
• fats - 0.2 g;
• carbohydrates - 59.2 g.

Ingredients

• strawberries - 1 kg;
• sugar - 1 kg;
• gelatin - 5 g;
• lemon juice - 10 ml.

Step by step cooking

1. Sprinkle the berries, clean and chopped with a blender, with sugar and stir.
2. Boil the mixture and cook for 5-6 minutes, then leave to cool for 5 hours.
3. After complete cooling, boil again for 10 minutes, cool.
4. Pour gelatin, previously dissolved in 50 ml of warm water, into the cooled puree and boil for 5 minutes.
5. Pack up and close with sterilized lids. Store in a basement or cellar.

Strawberry jam with agar-agar

Similar in consistency, as well as insanely tasty and aromatic confiture can be cooked using agar-agar. It is sold in any supermarket. Moreover, there are special weights for 1 kg of jam.




Time for preparing: 1 hour

Servings: 15

Energy value

• calorie content - 175.6 kcal;
• proteins - 0.5 g;
• fats - 0.3 g;
• carbohydrates - 42.2 g.

Ingredients

• strawberries - 1kg;
• sugar - 600 g;
• agar-agar - 2 tsp;
• water - 50 ml.

Step by step cooking

1. Cover washed berries without tails with sugar.
2. Rub the strawberries thoroughly through a sieve or using a cooking technique so that the bones are visible in the prepared dessert.
3. Boil the resulting puree and simmer for about 5 minutes.
4. The next step is to add agar-agar, previously soaked in water, to the mixture.
5. Boil for a couple of minutes and pour into jars.

Strawberry jam without sugar

Everyone wants to eat delicious homemade jam. But the state of health can make its own adjustments to our plans. This is not a reason to deny yourself the pleasure, because you can make a dessert without sugar.




Time for preparing: 2 hours

Servings:10

Energy value

• calories - 48.6 kcal;
• proteins - 0.9 g;
• fats - 0.4 g;
• carbohydrates - 9.3 g.

Ingredients

• strawberries - 1 kg;
• apple juice concentrate - 100 g;
• agar-agar - 8 g;
• lemon juice - 20 ml.

Step by step cooking

1. Wash the strawberries, tear off the excess parts, put them in a large container and beat.
2. We heat for several minutes over low heat and add apple juice, and then lemon juice.
3. Make the fire stronger and boil the jam, stirring frequently. We must remove the foam.
4. After 10 minutes of boiling, add agar diluted in water and continue to cook the mass for another half hour.
5. Pour into jars and roll up with sterile lids.

Advice: to sterilize cans, you can use an oven - heat glass containers at a temperature of 140 degrees for a quarter of an hour.

Strawberry jam in five minutes

Five-minute jam is the favorite recipe of housewives. It is suitable for all berries and contains a small amount of sugar. This means that the dessert will turn out to be budgetary and less high in calories.




Time for preparing: 1 hour

Servings: 10

Energy value

• calorie content - 80.8 kcal;
• proteins - 0.4 g;
• fats - 0.2 g;
• carbohydrates - 18.8 g.

Ingredients

• strawberries - 1 kg;
• sugar - 300 g;
• lemon - 1 pc.

Step by step cooking

1. Turn peeled and well-washed berries into puree.
2. Add sugar and juice of one lemon.
3. Boil the mixture for 5 minutes after boiling.
4. Divide into banks.
5. Cool and refrigerate. Use within 30 days.

Advice: For such a product to be stored longer, you can decompose it in plastic containers and send it to the freezer.

Frozen strawberry jam




It also happens that the strawberries have long been over, but I really want to make jam. In this case, use frozen berries as in the photo, which are sold in the supermarket. You can choose any recipe, depending on the taste and preferences of the family.

The main condition is to defrost the product so that excess liquid leaves, and then weigh the berries and determine how many other ingredients are needed. If everything is done correctly, then even in winter you can prepare a fragrant dessert.

Strawberry jam with orange or lemon

You can diversify the taste of jam by adding orange or lemon juice. You can do both at once. In this case, you will get a dessert with mouth-watering citrus notes.

Time for preparing: 40 minutes

Servings: 150

Energy value

• calorie content - 37.9 kcal;
• fats - 0.1 g;
• proteins - 0.1 g;
• carbohydrates - 9.1 g.

Ingredients

• strawberries - 2 kg;
• sugar - 1.2 kg;
• lemon - 0.5 pcs.;
• orange - 1 pc.

Step by step cooking

1. Chop washed and lightly dried strawberries. The easiest way to do this is in a blender or food processor: when grinding, you can add sugar and mix everything at once. If there is no such technique, then use a meat grinder with a fine mesh or, in extreme cases, a potato grinder.
2. Lemon and orange juice can be obtained in several ways. The easiest one is with a citrus juicer. But such devices were not always, and even today not every housewife possesses them. Juice can be obtained using a regular hard fork. Insert it into the citrus half from the side of the cut and twist in a circle, lightly pressing the skin with your hands until you squeeze out as much juice as possible.
3. Add juice to sugar-filled strawberries. Mix everything well again.
4. Transfer the mixture to a saucepan. Turn on medium heat and stir the strawberries from time to time until boiling.
5. Once the jam has boiled, cook it for about 45 minutes, stirring occasionally. If you want to achieve a thicker consistency, then it will take longer. You can check the state of sweetness in the following way.
6. Spoon some jam with a teaspoon and drip onto a saucer. After a minute, the drop will cool down and you can see if the strawberries have boiled enough.
7. The finished jam does not need to be sterilized. It is enough to wash the jars well and rinse 2 times with boiling water. Boil a little more water and put the lids in it for 1-2 minutes. Then pour the finished sweetness into a bowl and twist. Wrapping with a blanket can be done, but not required. Sugar and lemon juice are great preservatives, so the jam is great for a year or more.

Advice: it is best to cook jam in a thick-walled aluminum saucepan or cast iron cauldron. In this case, there will be less chance of burning.

Strawberry jam in a slow cooker

Preparing a fragrant dessert reminiscent of summer is quite simple in a good slow cooker. However, this method has one peculiarity. It should be borne in mind that you cannot cook a lot of jam at a time. But each portion will be prepared quite quickly and easily. Try making a small batch first.

Time for preparing: 30 minutes

Servings: 40

Energy value

• calorie content - 45.8 kcal;
• fats - 0.1 g;
• proteins - 0.1 g;
• carbohydrates - 11 g.

Ingredients

• medium strawberries - 4 tbsp.;
• sugar - 2 tbsp.

Step by step cooking

1. Chop the berries as described in the recipe above. Mix them with granulated sugar. If you like very sweet jams, then add another glass of sugar. But keep in mind that the calorie content of the finished product will increase significantly.
2. Banks can also be disinfected in a multicooker. To do this, you need a steam insert. Pour half a liter of water on the bottom of the device and place the insert on top. Place the containers with the neck down. Place the covers in the same way. Switch on the “Steam cooking” mode, or similar. After a while, you will see that the inside of the cans are covered with droplets of water that flows down. This means that sterilization is complete. Place the jars and lids on a clean, dry towel.
3. Now it was the turn of the jam. Pour the strawberry mixture into the multicooker bowl. Next, there is one cooking secret. Do not start cooking the jam right away, but turn on the “Keep Warm” mode (temperature about 70 ° C), if available. You will see that the mixture has warmed up a little and the sugar has dissolved. Now you can cook dessert.
4. Switch on the "Stew" or "Baking" program, set the timer for 60 minutes. The temperature should be between 100 and 120 ° C, do not close the lid. The beauty is that multicooker cooking no longer requires your control. The whole mass is evenly warmed up, therefore it does not burn.
5. Pour boiling water over the jars and lids again, pour in jam, cover with lids. Put on the key and you're done! Do not forget to turn the strawberry dessert upside down and hold it for 24 hours.

Advice: if you want to get a thicker jam, then you need to add a gelling component to it. There are several types of these supplements sold in supermarkets. Pour according to the instructions, depending on the weight of the product.

There are a lot of recipes for delicious strawberry jam, but each of them is able to bring a piece of summer into the dull winter days.

Jams and jams with agar-agar

1 apple cinnamon jam (Confiture de pommes à la canelle)

1.4 kg apples
500 gr sugar
1 cinnamon stick
1 tsp AA
1 lemon

The day before:
Peel and chop the apples, sprinkle with sugar and lemon juice, stick a cinnamon stick in the middle. Close the lid and leave overnight.

In the morning:
Cook over medium heat for 30 minutes, skimming off the foam. 5 minutes before the end of cooking, take the liquid with a ladle and pour it into a small saucepan. Add agar-agar and boil for 2 minutes. Pour the mixture back to the apples.
Pour into jars. Keep in the refrigerator for at least 4 hours.

2.Recipe for tender marshmallow from irenka2501

Composition:
- 600 grams of applesauce
- 2 tsp agar agar top
- 2 squirrels
- 450 grams of sugar
- 1/2 tsp citric acid
- 1 glass of water

Preparation:
- From apples, in a blender, we make mashed potatoes. We need 600 grams of ready-made puree. Unload it into a saucepan and boil for 5 minutes. Then set it aside - let it cool. I already had mashed potatoes, cooked in the fall and waiting in the freezer for their time
- In a bowl, beat 2 squirrels + 150 g sugar + 1/2 tsp. citric acid into a very thick foam. I entrusted this operation to the Kenwood kitchen machine.
- We put a saucepan on the fire, where we pour the remaining sugar (300 g) + 2 tsp. agar-agar and fill it with water (1 glass). Boil the syrup until "test on a hard ball" (or when we see a lot of boiling small bubbles)
- Then, whisking the protein mass, add the applesauce to it and when the mass becomes the same color, pour in the boiling syrup in a thin stream, continuing to beat. Beat well and mix, pour into molds and put in the refrigerator to cool. As soon as the mass has cooled and hardened, it can be cut into pieces and sprinkled with powdered sugar. Delicious marshmallow is ready.

3 orange jelly

In this jelly, date paste is used as a sweetener: these are dates, whipped in a blender with water in equal proportions.
Freshly squeezed orange juice,
Dates (remove seeds),
Agar-agar at the rate of 2-4 tsp. per glass of liquid
Orange essential oil 3-4 drops (optional)

Soak dates in cold water. Beat the dates and water in a blender (in a 1: 1 ratio). Squeeze out the orange juice. Heat the juice in an enamel or glass dish with date paste. In a separate bowl, dissolve agar-agar in a little water. When the juice is hot (65-85 C), pour in the dissolved agar-agar with constant stirring. Stir constantly.

4. Orange jam Source http://perfectfood.ru/2012/12/apelsinovyj-dzhem-foto-recept/
I've been using this orange jam recipe for a long time. The consistency of the jam is easy to adjust with agar. If you need thick jam or even orange marmalade, I put in more agar. And just a little bit, if you need a thin jam.


Ingredients for making orange jam
2 large oranges.
1 tablespoon agar agar, if you need a very thick jam. If you want to make it liquid, then 1 teaspoon is enough.
Fructose or sugar to taste. You can not add at all, so as not to interrupt the specific taste of oranges.

How to make orange jam
Rub the zest from half an orange. It is no longer necessary for the jam to acquire strong bitterness.
Remove the peel from the oranges. If you want a very delicate jam, then we also remove the films that separate the orange slices.
Put the oranges in a blender. Grind. Let's try. If it's too sour for your taste, add sugar or fructose.
Then we send the orange puree to a saucepan and put on a small fire. Oranges give a lot of juice, so you don't need to add water.
When everything boils, add agar-agar and mix well. We keep on fire for about a minute so that the agar reveals its gelling properties.
Remove from heat and put orange jam into jars.

5. Strawberry jam

Girls, I'm in a hurry to you with strawberry jam. This is my first experience in canning 10 years ago! Recipe from the magazine "Bon appetit"

For 6 cans of 250 ml
1 kg strawberries
1 orange
1 kg of gelling sugar (this time I added a bag to the jam, but you can use a bag of gelatin, or a couple of tablespoons of agar)
5 tablespoons orange liqueur - optional (I didn't add)

Preparation:

To make strawberry jam, gently wash the strawberries, peel and cut into slices (I am into 4 parts). Wash the orange with hot water, dry it and grate the peel on a fine grater (usually I pass the orange through a meat grinder, this time I did not add the zest, I will say that it tastes better with the zest). Stir the berries and sugar in a saucepan, cover and let stand for 3 to 4 hours. Add orange zest to the strawberries. While stirring constantly, bring the strawberries to a boil and, without ceasing to stir, simmer for about 4 minutes with a strong boil. Add orange liqueur to the jam at the end of cooking if desired. Prepare the jars: wash thoroughly, sterilize over steam, boil the lids. Put the jam into the jars, seal the jars with the lids.
py.sy. Girls, I will make my additions. I liked it more with gelatin, I propose to twist the orange through a meat grinder and add the whole mass to the strawberries. I didn’t do it with agar, but they say that it’s delicious.

6. Orange jam

This is a thick, bright, very rich citrus jam, according to the recipe of the French pastry chef Pierre Herme. I recommend making it in advance and in large quantities, not only because the jam is amazingly tasty, but also because it is included in many desserts and cakes. For example, the Desert Rose cake.
Special thanks to Alexandra [email protected] for help with the translation of the prescription.

Ingredients for 1.5 kg of jam:

8 large oranges
1 lemon
Sugar

APPLICATION:
The day before:
Very carefully cut off a thin layer of the skin from the lemon and orange, trying to touch the white part as little as possible. A potato peeler works well for this job.

If the white part does get in, carefully remove it with a knife.
You only need half of the whole zest. Cut it into thin strips.

Peel the lemons and oranges, cut into wedges.

And peel off the films.

Weigh the fruit and zest, then add water equal to the weight of the citrus fruits. Leave it on for 24 hours.

Squeeze fruit and weigh. Add sugar equal to the weight of the pressed fruit. Place in a saucepan.

Bring to a boil and cook for 15-30 minutes, until the fruit is tender.

Transfer immediately to sterilized jars and close.

Cherry jam is my favorite at the moment. I don’t know, maybe it’s because cherry is my favorite berry. In fact, I can't eat a lot of cherries in their pure form, but as for baking and desserts, cherries are always berry No. 1. Cherries contain little natural pectin and, in order to make a thick jam, you need to boil it for a long time or use a thickener. For a long time I could not find agar-agar, and then suddenly it appeared in a local supermarket. I bought several packs for future use and immediately tested it for making jam. From the specified number of berries, I rolled up a half-liter jar of delicious cherry jam on agar-agar for the winter, and there was still 50 ml left to sample.

Ingredients

To make cherry jam on agar agar, we need:

cherries - 600 g;

agar-agar - 1 tsp;

sugar - 350 g

Cooking steps

Wash the cherries, remove the seeds with a special tool. Twist the berries in a blender using the "metal knife" attachment.

Pour the resulting mass into a saucepan, add sugar.

While stirring, bring to a boil and cook for 5 minutes over medium heat, skimming off the resulting foam.

Mix agar-agar with a teaspoon of sugar, pour it into a saucepan in a trickle, stirring immediately.

Cook the cherry jam, stirring occasionally, for 6-8 minutes over medium heat (until thick). Hot jam has a liquid consistency, but thickens when it cools.

Roll up cherry jam for the winter: pour hot into dry sterilized jars and tighten with boiled lids. Turn upside down and allow to cool.
Cherry jam cooked on agar agar can be stored at room temperature. Try it! This delicious jam will decorate any tea party in winter!