The spring-summer period always pleases with an abundance of tasty and healthy fruits and berries. Take, for example, strawberries, they have an excellent aroma, excellent taste and an inexhaustible supply of nutrients.

During the season, while we are pleased with this amazing berry, you can stabilize the metabolism in the body, get rid of stomach problems, stabilize blood pressure, and heal the cardiovascular system.

The advantages and benefits of fragrant berries are certainly high, but in winter, when the need for vitamins and trace elements is very high, there is no way to get fresh strawberries. In this case, homework comes to the rescue.

Many housewives make a stock of a useful product in the form of strawberry jam, compote, freezing, jam.

However, subject to heat treatment, strawberries lose many vitamins and substances necessary for the body. In most cases, it becomes a great dessert with little or no benefit.

In such cases, raw jam can be an excellent way out of the situation, the main advantage of this method of harvesting is the safety of nutrients, saving time and the taste of summer berries.

In order for the preparation to be successful and not fermented, it is necessary to comply with the mandatory conditions:

Glass containers;
- covers;
- storage;
- chopping berries.

Now you can dwell on each point in more detail.

It is best to pack the jam in glass jars, which must first be washed thoroughly, and then, it is advisable to evaporate in the oven for 10 minutes.

It is advisable to use plastic covers with tight edges, intended for conservation.

You need to store the jam in a dark, cool place. A dry cellar will be an excellent storage place; in an apartment it can be the lower shelf of the refrigerator or a pantry.

It is best to grind the berries with a wooden mortar, to a state.

Do not use aluminum cookware to avoid oxidation.

The process for making raw jam is pretty simple.

For 1 kg of washed and dried berries, take 1.5-2 kg of sugar. The sugar ratio depends on the ripeness and sweetness of the strawberries, as well as the sweetness content of the sugar itself.

Grind the prepared berries until a homogeneous gruel. Pour in the weighed sugar and stir until smooth.

Let the mixture stand for 30-40 minutes, and pack in prepared jars. Top up the jam with a layer of sugar no more than 1 cm, and seal it with hot lids.

We leave the prepared raw strawberry jam for 12 hours, and then send it for storage. In a good storage place, the jam can stand until the next season, completely losing neither useful nor taste.

And if you have several jars in your cellar, do not worry, because you can make delicious wine from it.

Most often, strawberry jam is cooked in the usual way for everyone: they cover the berries with sugar and boil until cooked in one or several stages. But you can make strawberry jam without boiling the berries. The method is more gentle, due to which the fruits retain much more vitamins.

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!

RECIPE 1

Total time: 6 hours
Cooking time: 10 minutes
Output: 400 ml

Ingredients

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

Cooking strawberry jam without boiling berries

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. 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 themselves 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.

RECIPE 2

Strawberry jam without boiling berries is a recipe that has become a hit in the current season.
If you are still getting ready to harvest strawberries and are planning harvesting, be sure to cook this strawberry jam.
Do not regret!

It turns out to be incredibly aromatic due to the fact that the berries are not boiled, but only filled with hot syrup. With this, they retain their strawberry smell straight from the garden and the natural scarlet color, and the syrup acquires a rich pomegranate shade. I have been boiling such strawberry jam for not the first year, 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 small berries for jam, then they will keep their shape better.

Ingredients:

* 1 kg of ripe strawberries,
* 0.5 kg of sugar,
* 60 ml drinking water

How to make strawberry jam without boiling berries

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

2. She cleaned the berries from the fruit, washed the strawberries in running water and drained all the liquid with a sieve.

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

4. The first syrup must be boiled for 5-7 minutes to make it 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 the 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 boiled over, I poured the hot syrup over the strawberries, covered it with a lid and let it cool slightly. The strawberries release their juice and the syrup becomes thinner and begins to take on its own color.

6. I passed the cooled strawberries through a sieve, and left the liquid to boil for 5-7 minutes. She became a rich pink-red color. If the strawberries are candied, then the syrup is not cooked well enough. You will have to heat a saucepan with strawberries so that the sugar will melt.

7. Snova poured over the boiled hot syrup on the strawberries and allowed the berries to cool completely.

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

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

10. Having carefully laid 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 the beautiful rich color of berries and has such an aroma that will instantly carry you in the summer, when you are not in a bath.

RECIPE 3 - The best recipe for strawberry jam without boiling berries!

Products:

* Strawberries - 2 kg
* Sugar - 1 kg
* Water - 0.5 cups

How to make strawberry jam without boiling berries:

1.For strawberry jam, take small but ripe strawberries.

2. Remove the stalks, wash the berries under running water and strain them on a sieve.

3. Then put the strawberries in a bowl.

4.In another bowl, boil the syrup:

5.Add 0.5 cups of water to 1 kg of sugar and cook over medium heat.

6. Boil the syrup for 5-7 minutes so that it becomes thick, but not white.

7. It is quite simple to check it, take a little syrup with a spoon and blow it lightly on it, if the syrup has become viscous and almost frozen, then it is ready.

8. Now pour the strawberries with hot syrup, cover it with a lid and let cool.

9. Strawberries at this time give up their juice and the syrup becomes liquid.

10. Then we filter the cooled strawberries on a sieve, and set the strained juice to boil for 5-7 minutes.

11. Put the strawberries back in a bowl and fill with boiled hot syrup.

12. Let the strawberries cool completely again.

13. And we repeat this procedure again.

14. If you want the syrup to be thick, then add more sugar and boil well.

15.After the third such procedure, we put strawberry berries in sterile jars and fill them with boiling syrup, roll up the lids and put them in a blanket.

16. The point is that we do not cook berries at all, only syrup is boiled 3 times, you can 4.

Strawberry jam prepared in this way has a beautiful rich color and turns out to be sooo aromatic! A scent that is felt very well in winter.

VIDEO RECIPES

The berry season is in full swing, so why not indulge your family and friends with an unusual treat - strawberry jam? "What's so unusual about that?" - you ask. Of course, nothing if you just make it with berries and sugar. But if you approach this process with imagination, then the result will be very original, I assure you.

Strawberries are delicate berries, so you need to handle them very carefully. How to wash it correctly is described in detail in the article "".

Strawberry jam with almonds and liqueur

• strawberries - 1 kg;
• granulated sugar - 800 g;
• almonds - 80 g;
• liqueur "Amaretto" - 1 tbsp. the spoon.

Recipe:

1. The berries are sorted out and washed.
2. Strawberries are covered with sugar and left for 1 hour.
3. Pour boiling water over the almonds (the water should completely cover the kernels) and leave for 10 minutes.
4. Then drain the water, cool the almonds, remove the skin from the nucleoli.
5. Peeled almonds are added to the strawberries covered with sugar, mixed.
6. Put on low heat, bring to a boil, cook for about 15 minutes.
7. Literally a minute before the end of cooking, add liquor, cover the jam with a lid and cook.
8. Packaged in sterilized jars and rolled up.

For cooking you will need:

• strawberries - 2 kg;
• sugar - 1 kg;
• orange - 1 pc.

Recipe:

1. The orange is thoroughly washed, cut into small pieces (including the peel).
2. The strawberries are sorted out, washed and allowed to drain off excess water.
3. Then it is covered with sugar and left for 3 hours.
4. Orange slices are added to the strawberries with sugar, put on low heat, brought to a boil, boil for about 10 minutes.
5. Remove from heat, set aside for 7-8 hours.
6. After the specified time, the jam is brought to a boil again. Cook over low heat, stirring often and skimming, for 10 minutes.
7. Ready jam is packaged in sterilized jars and sealed.

Strawberry jam "Freshness"

For cooking you will need:

• strawberries - 2 kg;
• sugar - 1.5 kg;
• lemon - 2 pcs;
• mint leaves - 25 pcs;
• basil leaves - 25 pcs.

Recipe:

1. Strawberries are sorted out, washed, allowed to dry a little, for which they are spread on a paper towel.
2. Strawberries are placed in a deep bowl and, covered with sugar, they are left for several hours until the juice is released.
3. As soon as the strawberries let out the juice, put the bowl on a small fire and cook for about 5 minutes (after boiling).
4. After the indicated time, pre-washed basil and mint leaves are added. Cook for another 5 minutes.
5. Wash the lemons, rub the zest on a fine grater, and cut the pulp into small pieces.
6. The zest and pulp of the lemon are added to the jam and, boiling it over low heat for about 15 minutes, set aside for 8-10 hours.
7. Then put on fire again, bring to a boil, boil for another 5 minutes.
8. The finished jam is poured into sterilized jars and rolled up.

A good saucepan will make the jam tastier! Choose a new one in our market, which brings together large online stores. Selection.

Pouring spoon for glass jars DELLA CASA 325 rbl
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Drain lid for ordinary cans Moskvichka Hostess Light lll-82 49 rbl
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Stickers for jars of PICKLED AND MARINADA, 64 pcs. 159 rbl
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Labels for jars and bottles with DELLA CASA clip, 24 pcs. 149 rbl
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For cooking you will need:

• strawberries - 3 kg;
• sugar -1.5 kg;
• pectin - 20 g.

Recipe:

1. The strawberries are sorted out, washed, left in a colander until the water drains.
2. The berries are divided into 2 equal parts.
3. One part is chopped using a meat grinder or blender.
4. Sugar, the remaining berries, pectin are added to the chopped strawberries.
5. They put the basin on a small fire, let the jam boil, and then immediately remove it from the heat and set it aside for 1 hour.
6. Then add the remaining sugar, bring the jam to a boil again, boil for about 15 minutes more.
7. While still hot, they are laid out in a sterilized container and rolled up.

For cooking you will need:

• strawberries - 1 kg;
• bananas - 1 kg;
• sugar - 1.5 kg.

Recipe:

1. The strawberries are sorted out, washed and discarded in a colander so that the excess water is glass.
2. The berries are transferred to a deep basin or saucepan, covered with sugar and left for 8-10 hours (during this time they will let the juice out).
3. Put the saucepan on a low heat, bring the jam to a boil and boil for 5 minutes, stirring frequently and skimming off the foam.
4. Remove from heat and set aside for 5 hours.
5. Then put on fire again, cook over low heat for about 5 minutes (after boiling). Again set aside for 5 hours.
6. Bananas are peeled and cut into small pieces. Add to the cooled jam, mix thoroughly (but gently!).
7. Allow the jam to boil again, boil for about 20 minutes more.
8. They are packaged in a sterilized container and rolled up.

For cooking you will need:

• strawberries - 1 kg;
• red currant - 1 kg;
• granulated sugar - 1 kg;
• lemon juice - 5 tbsp spoons.

Recipe:

1. The strawberries are washed and allowed to drain.
2. They wash the currants, wait for the water to drain and spread them in an even layer on a baking sheet with parchment.
3. The oven is turned on at + 200 ° C and, as soon as it is warmed up, a baking sheet with berries is placed in it for 15 minutes.
4. Then the currants are rubbed through a sieve to obtain thick currant juice.
5. Strawberries are chopped using a blender or meat grinder, mixed with sugar.
6. Currant and lemon juice is added to a bowl with strawberries and sugar.
7. Cook over low heat for about 20 minutes, stirring and skimming.
8. Ready jam is packaged in sterilized jars and rolled up.

For cooking you will need:

• strawberries - 1 kg;
• rhubarb stalks - 1 kg;
• ginger root - 50 g;
• granulated sugar - 2 kg;
• water - 200 ml.

Recipe:

1. The strawberries are sorted out, peeled from the stalks, washed thoroughly and left on a clean towel for a couple of minutes so that they dry slightly.
2. Rhubarb cuttings are washed and peeled.
3. Rhubarb and strawberries are cut into small free-form pieces and mixed in a deep bowl.
4. Add water, put the basin on a small fire, bring the mixture to a boil. Stir occasionally, boil for about 10 minutes.
5. Then add ginger (whole root), a third of the total sugar and, stirring constantly, cook for about 5 minutes more.
6. Then, adding the remaining sugar in small portions, boil for another 5-7 minutes.
7. Remove from heat and set aside for 8-10 hours.
8. Then the jam is again allowed to boil, boiled over low heat for about 10 minutes.
9. Set aside again for 8-10 hours.
10. The ginger root is removed from the already completely cooled workpiece.
11. Spread the jam on pre-sterilized jars and seal.

For cooking you will need:

• strawberries - 1 kg;
• cherry - 1 kg;
• sugar - 1.2 kg;
• lemon juice - 5 tsp.

Recipe:

1. Strawberries are sorted out, peeled, washed thoroughly, allowed to drain off the water.
2. Grind the berries using a meat grinder or blender.
3. Cherries are washed, pitted and also chopped with a blender.
4. Chopped strawberries, cherries, sugar are combined in one bowl.
5. Put on a low heat and, stirring often, cook for 30 minutes.
6. Add lemon juice about 10 minutes before the end of cooking.
7. The finished jam is laid out in sterilized jars, rolled up.

For cooking you will need:

• strawberries - 1 kg;
• sugar - 1 kg;
• dried lavender - 50 g;
• water - 100 ml.

Recipe:

1. Pour boiling water over lavender.
2. Let it brew for 15 minutes, then filter.
3. Strawberries are peeled from the stalks, sorted and washed.
4. Mix it with sugar, pour lavender infusion and put on a small fire.
5. Boil for about 20 minutes (after boiling).
6. The finished jam is laid out in sterilized jars and rolled up.

The article describes only a small fraction of the options for unusual strawberry jam. In fact, there are many more similar recipes. Strawberries go well with various fruits and herbs, spices and even vegetables. Experiment more boldly and you will surely find it - an unusual and original taste! 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 do not crush 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 we don't even have to say 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 there is 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.