Hello dear friends!

Let's talk today about the preparation of strawberry jam. Want to try something new besides the five-minute jam?

In fact, there are a lot of recipes for strawberry jam. And many of them are unusual and tasty and are worth trying!

Therefore, today we have prepared for you 15 strawberry jam recipes for the winter with step by step photos.

Today we will cook a lot and it is very interesting, not only from strawberries, but from strawberries and Victoria, with the addition exotic fruits and ingredients. You have not tried this yet, go ahead!

Many of these recipes are quite old, just little known. As the saying goes, everything new is well forgotten old.

You will certainly surprise your relatives and friends with such conservation.

To quickly go to the desired section of the article, use the links in the blue frame.

Thick strawberry jam with whole berries and grapefruit (orange)

Have you ever tried strawberry grapefruit jam? Its taste is sweet-tart, and the smell ... The jam is amazing citrus scent that will not leave anyone indifferent.

If suddenly you do not like grapefruits (or someone from the household), then feel free to take an orange instead. The taste will be softer, but the citrus aroma will be just as good!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1 kg
• grapefruit or big orange- 1 PC
• juice from half a lemon
• ground ginger dry - 0.5 tsp

Preparation:

We sort out the berries to exclude all spoiled ones. We wash the strawberries thoroughly in water, for this you can use a saucepan, and after chatting the strawberries there in warm water, put it in a colander.

For jam with whole berries, it is better to choose a dense medium strawberry. It is necessary that it be sufficiently elastic, then, when cooking, it maintains its shape and does not fall apart with jelly.

We spread the strawberries on paper towel to dry.

We take a saucepan with thick walls or a basin. Avoid aluminum containers, as they will oxidize the berry. The same goes for a spatula or stirring spoon, it is better to let them be wooden or plastic, but not metal.

Place the strawberries in a saucepan, cover with sugar, shake to better distribute the sugar between the berries.

We leave the berry to let the juice overnight. If you want to quickly, then at least 8 hours.

Shake the present strawberries again and put on low heat. You do not need to stir in order to maintain the shape of the berries. You can only gently shake the pan itself.

We heat the floating berries with a spatula so that they are completely immersed in the syrup.

As soon as the syrup starts to boil, turn it off.

Let the jam cool slowly and leave to infuse for another 10 hours.

Leave it to brew overnight again.

Why insist so many times? This is necessary for the strawberries to absorb the syrup and become well sugared. It is then that it acquires a special elastic consistency.

After the third proofing, it's time to add grapefruit (orange) to the jam.

To do this, you need to peel it, disassemble it into slices, remove the white shell from each slice (they are very bitter and spoil the taste). Cut the peeled slices into large pieces.

Put the jam on low heat and pour the grapefruit pieces into it. Using a spatula, gently help them to distribute and immerse themselves well in the syrup.

As soon as the jam becomes warm, squeeze the juice of half a lemon into it. This trick is needed so that the jam does not become sugared during storage. If lemon is not available, citric acid can be used.

As soon as the jam boils, add dry grated ginger, helping it to distribute. We wait a minute and turn it off.

We put our jam in pre-sterilized jars, we seal. We put on the lids "upside down" and wrap them up.

After the jam in the jars has cooled down, you can store it in a cool dark place.

By the way, if your strawberries are small in size, then it will be enough to bring them to a boil just twice, like other small berries, such as strawberries.

Five-minute strawberry jam with whole berries and mint

Mint gives this jam interesting taste and aroma. The smell is refreshing, in a duet with strawberry it is very pleasant.

The jam itself has a mild mint flavor.

Ingredients:

• strawberries - 1 kg
• granulated sugar - 750 gr (1 kg)
• large lemon - half
• sprig of mint

Preparation:

We prepare strawberries: rinse thoroughly, remove tails and spoiled berries.

We place the strawberries in a cooking utensil, sprinkle with sugar. Why did I specify two options in the ingredients? We have one for sweet strawberries- allows us to reduce the amount of sugar.

Well, if the strawberries are a little sour or you just like sweeter ones, then feel free to take a kilogram.

Squeeze lemon juice into the same dish.

Shake the saucepan to distribute the sugar and leave to infuse and let the juice overnight or for 8-10 hours.

If it is hot, then the dishes must be moved to a cool place or refrigerated, otherwise everything will turn sour and ferment.

It is convenient to leave it to infuse overnight in order to start cooking with renewed vigor in the morning.

In the morning, put the resulting syrup on low heat.

Shake the saucepan periodically to create a movement of berries and sugar. So that the former are better impregnated, and the latter is well dissolved. We remove the foam!

Bring the syrup to a boil and cook for five minutes.

Turn off and leave the syrup to infuse until the evening (if cooked in the morning). Or at least 10 hours.

In the evening we put it on the stove and move on to the final part. Place a sprig of mint in the syrup. Bring to a boil again and cook for five minutes.

Turn off. Leave it to infuse overnight.

In the morning we start jam again. We throw away the mint twig. She did her job, redistributed the aroma and taste to the syrup and you don't need to leave it there.

If left, then the taste of mint will become too tangible and will clog the strawberries, it will be overkill.

Bring the contents of the pan to a boil again, cook for five minutes and distribute in sterile jars.

Roll it up, turn it upside down and wrap it up with a blanket.

Our jam is ready, it remains to transfer it to the cellar or pantry for storage.

The trick: so that the syrup is crystal clear, you can strain it through a fine sieve.

Strawberry grated jam for the winter without boiling berries

A great way to harvest strawberries! It is so simple and hassle-free!

Of course it's not really jam. But an undoubted yummy and, by the way, it contains more vitamins than ordinary jam.

This recipe is perfect for any berry, be it strawberry, victoria or wild strawberry.

Ingredients:

• strawberries - 1 kg
• sugar - 1.3 - 1.5 kg

Preparation:

We free the berries from the stalks, rinse well, then dry. In this recipe, drying is important, because we will not cook the contents.

Water can cause the berry to ferment and the jar can burst.

Therefore, it is better to dry the strawberries completely.

Grind the berries in a blender. If it is not there, you can use the usual crush, then the tasty pieces will also remain.

When the sugar is completely dispersed, the "jam" can be sealed. We take sterile dry jars and close our mass in them.

This jam should be kept in the refrigerator.

The first days he will need to be followed. If suddenly the jam starts to rise, "play", you will have to open and boil it.

The reasons for this behavior of the jam may be a leaky lid or trapped water.

Yet a good option: Pour into food containers and place in the freezer.

It's safer this way. Well, since such jam is never strongly frozen, it is easy to get it at any time and enjoy it.

Very tasty strawberry mass, both adults and children love it!

Thick delicious jam with banana and gelatin

Very fast and delicious jam for those who love both bananas and strawberries. Together they go well together.

Ingredients:

• strawberries - 800 gr
• ripe banana - 2 pieces
• granulated sugar - 500 gr
• lemon juice - 4 tsp
• ground cinnamon - 0.5 tsp
• gelatin - 1 tsp

Preparation:

We wash the strawberries, let the water drain and tear off the tails. If the strawberries are large, cut them into pieces, into 2 or 4 halves. If it is small, then you can leave it intact.

We need two good averages and ripe banana... We clean them and cut them into pieces.

Mix bananas and strawberries in a saucepan, add there lemon juice.

We fill the berries with sugar, shake and leave to infuse for 10-12 hours for the juice to go.

For the greatest density, you can knead the berries with a crush.

At this time, we will prepare the gelatin, having previously soaked it so that it swells.

Add the cinnamon fifteen minutes after the syrup boils. Stir well.

At the end of cooking, when five minutes remain until the end, gradually add gelatin.

Pouring ready-made delicacy on sterile jars, roll up, wrap in a blanket and let it cool like that.

Store it in the refrigerator or in a cool, dark place.

This recipe is quick enough because it doesn't require re-proofing like some other recipes. Therefore, I advise you to pay attention to it. It tastes awesome!

Strawberry jam "berry to berry" with cognac

The aroma of this jam is simply wonderful, cognac. Someone will immediately think that such alcoholic jam should not be given to children.

But actually it is not. Only one tablespoon of cognac is taken, and it evaporates during the cooking process. Only the smell and taste will remain.

Ingredients:

• strawberries (or small strawberries) - 1 kg
• granulated sugar - 1 kg
• cognac - 1 tbsp. spoon
• grated nutmeg - 0.5 tsp
• water - 0.5 cups

Preparation:

So that we really get a jam that is called "berry to berry", for this recipe it is better to use garden strawberries... It retains its shape better than strawberries.

Wash the strawberries and place them in a saucepan.

We fill the strawberries with sugar, take only half for now - 500 g. Shake the berries so that the sugar is distributed. And we put it in a cool place to let the juice.

We insist 3-4 hours. It can even be longer, then there will be more juice.

Add a spoonful of nutmeg to the contents.

Add water to make more syrup.

Pour in the second half of the sugar and put everything on medium heat.

Cook until ready. We determine the readiness by dropping a drop of syrup on the plate, if it does not spread - it thickens enough, you can turn it off!

We store it where it is dark and cool. We store in the dark so that the jam does not lose its rich color.

How nice it is to get a jar of such jam in winter!

Strawberry jam for the winter with pineapple

So we got to exotic fruits! Many of them go well with strawberries and form a wonderful and delicious duo. Let's try it!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1.2 kg
• ripe pineapple - 1 piece
• medium orange - 1 piece

Preparation:

Be careful not to wrinkle my strawberries. We unscrew the tails.

Place the berry in a cooking utensil. If it is very large, it can be cut into pieces. If it is small, leave it intact.

Peel the pineapple, take out the hard core, and cut the pulp into pieces the same size as the strawberries. This will make the jam more harmonious and uniform.

Add the pineapple to the strawberry saucepan.

Squeeze the orange juice there.

Mix everything gently with a wooden spatula.

We put it on the stove. Along the way, we remove the foam. The fire is medium, so that the sugar does not burn, stir or shake the container from time to time.

After boiling, turn on high heat and cook on it for five minutes.

Turn off and remove the last foam.

Distribute in jars, twist, turn over, wrap until cool. Ready!

Store the opened jar in the refrigerator.

Strawberry jam with rhubarb and mint

it old recipe and very original. Such jam as confiture is brewed for a more harmonious combination of ingredients. Its taste and aroma are very noble.

Ingredients:

• strawberries - 800 gr
• rhubarb - 300 gr
• granulated sugar - 1 kg
• fresh mint - 30 leaves

Preparation:

Cooking berries: wash, carefully sort out, tear off the tails. We knead them with a wooden crush.

Peel the rhubarb, cut into small pieces and add to the strawberries.

Pour the berry with sugar and leave to infuse for 3 hours so that it lets the juice out.

Wash, dry and chop the mint.

We put the syrup on the fire, constantly stirring, bring to a boil and cook for three minutes.

Then add the mint and cook for another three minutes.

The jam should be thick enough and not flowing. Cook until it acquires the desired consistency.

We put the ready-made jam into jars.

Cork and turn upside down.

In the process of cooling, you need to turn it back and forth several times to better distribute the contents inside the jar, while it is not completely frozen.

Store in the dark and cool, after opening - in the refrigerator.

Jam - strawberry jam with kiwi

Another exotic recipe that many will like. Kiwi and strawberries complement each other perfectly.

And besides, this recipe is very quick, because confiture does not require long cooking and infusion.

Ingredients:

• strawberries - 0.5 kg
• kiwi - 0.5 kg
• granulated sugar - 1 kg
• vanilla sugar - 1 sachet
• lemon - 1 piece

Preparation:

You can vary the amount of strawberries and kiwi to your liking. You can also use gelling sugar in this recipe.

Cut the washed strawberries and kiwi into equal pieces.

Sprinkle them with plain and vanilla sugar.

We insist for three hours to form a syrup. Stir with a wooden spatula to dissolve the sugar better.

We put on the strongest heat and quickly bring to a boil.

After that, we reduce the fire and cook slowly for 8 minutes, removing the foam.

Pour the confiture into jars, twist it, turn it over and wrap it until it cools.

We eat with pleasure winter evenings.

Store in a cool dark place until use. After opening the can, store in the refrigerator.

French style strawberry jam with lemon and orange

This recipe perfectly fits the saying: it is better to see once than hear a hundred times. Highly interesting video with secrets for cooking jams for hostesses. We look:

Dry strawberry jam

What is dry jam? What happens?

As it happens, I tell my guests and take out a jar with such delicious treats. They are also called candied fruits.

They are also multifunctional! You can eat it in this form, or you can use it for filling and decorating cakes or pies, and even add it to compotes.

We need a medium-sized berry - garden strawberries.

We need:

• strawberries - 1 - 1.2 kg
• sugar - 1.2 kg
• water - 2 glasses

Preparation:

We sort out the berries and wash, if there are stalks, remove them.

Put water in a saucepan and pour sugar into it. Bring to a boil so that the sugar is completely dissolved and you get such a sweet syrup.

The syrup should cool, after which we put the strawberries in it.

We insist berries in syrup for 24 hours, in a cool place.

After a day, put a saucepan with berries in syrup on the stove and bring to a boil. Cook berries. In the process, they should become translucent.

Then we take them out of the syrup and put them on any convenient surface to dry. You can use an electric dryer or oven to make the process go faster.

Pour well-dried berries with icing sugar and put in sterilized jars.

Close tightly with lids and store.

Such yummy! Children also really like such candied fruits, they are like candy.

Cooking candied strawberries

Is there some more good way preparation of dry jam, it is faster. I use it when there is no time.

Ingredients:

• strawberries - 1 kg
• water - 1 l
• sugar - 800 gr

Preparation:

Put sugar in water, stir and boil.

Place the berries in syrup and cook for ten minutes.

We put it in a colander, we no longer need syrup, let it drain.

We lay out the strawberries and dry them.

These are the elastic berries you should get.

We lay out in jars and twist. Dry jam well stored just in the closet, without a refrigerator.

Swedish strawberry jam - silt

Swedes also know a lot about strawberries and even have their own own recipe its preparation. Less sugar is put in the silt than in our jam and the technology of its preparation is slightly different.

Ingredients:

• strawberries - 1 kg
• sugar - 600 -800 gr

We take less sugar, if the strawberry itself is sweet, if it is sour, then more. Therefore, there are two options for the amount of sugar in this recipe.

Preparation:

We also need a heavy-bottomed saucepan.

The Swedes do not pour the strawberries with sugar, but immediately send them into the dishes, press them down so that enough juice comes out of them and put them to boil.

Cook strawberries for 15-20 minutes, stirring occasionally.

They are removed from the heat and only now they are covered with sugar. Stir.

The sugar should be completely dissolved in the hot berry syrup.

We keep the silt in the dark and cool.

Here's a quick enough Swedish recipe.

Thick strawberry jam - delicious recipe

This recipe is one of my favorites! It is very successful and the jam turns out to be thick and tasty and is perfect for spreading on a sandwich for breakfast.

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1 kg
• lemon juice - 1 tbsp spoon

Preparation:

We prepare the berries as usual (see previous recipes) I don’t want to repeat myself.

We put it in a cooking bowl, fill it with sugar, shake the contents well for even distribution and good juice release.

We put this stuff in the refrigerator for 24 hours. During this time, the strawberries will let out a lot of juice, and the sugar will completely dissolve.

It is better to take a saucepan with a thick bottom, do not forget to add lemon juice, which prevents sugaring.

Bring to a boil over medium heat and then cook over low for another 30 minutes. We remove the foam.

The jam should thicken enough. After cooling, it will become even thicker.

We place it in jars, roll it up and enjoy the winter!

Thick and delicious strawberry jam for the winter with gelatin - video recipe

There are even faster ways to make jam using gelatin. Then the cooking time is reduced, and this is always a plus. I suggest watching the video recipe:

Here is such a simple recipe for your favorite childhood treat!

Strawberry Jam - Sugar Free Puree

Even this happens, not everyone has a sweet tooth indeed. After all, strawberries are sweet in themselves.

Let's make a wonderful sugar-free strawberry puree.

Ingredients:

• strawberries - 1 kg

Preparation:

Place the pre-peeled berries in a saucepan, slightly crushing to let the juice flow.

Put on the stove and heat to 90 degrees, stirring, but do not boil.

Grind the contents of the pan with an immersion blender.

And already this mass on low heat we bring to a boil, stirring constantly, so as not to burn.

Cook the strawberry mass for five minutes.

We put it in jars, roll it up. All subsequent actions, as with any other jam: turn the jars upside down, wrap until cool and place in storage.

We keep it cool and dark.

Like these ones wonderful recipes, choose and cook aromatic and tasty jam for the joy of family and friends!

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Thanks for stopping by. See you in new articles!

We cook strawberry jam for the winter in a basin, in a saucepan or in a slow cooker. For five minutes, for example, I cannot cook in large containers, only in small portions, then it really does not cook for more than five minutes. Strawberries are also suitable for jam without cooking at all. However, I want the jam to be thicker and the berries in it were whole, and not boiled. Needless to say, we are, of course, one of the first to eat this delicious jam. We love to indulge in tea with strawberry jam on long winter evenings.

A favorite berry ripened in the garden. And already all the adults and, of course, the children ate their fill of delicious, fresh strawberries. We start harvesting for the winter. We have to keep up, our summer in Siberia is short. I recently posted 4. In this article, we'll talk about how we cook from these fragrant berries jam.

These step-by-step recipes detail the ins and outs of cooking strawberries. Choose any and cook with pleasure.

Thick jam from whole strawberries for the winter - a step by step recipe with a photo

In order to do classic jam, with whole berries and real caramel syrup, we need patience and time. We will boil and cool the syrup with berries three times to caramelize the syrup and get real thickness. There is no need to add thickeners. As a result, we get the following delicious result, which will delight the whole family in winter.

What you need:

For jam, I take pretty hard berries, in no case overripe. And I weigh the sugar by the weight of the berry. I got two kilograms of berries and I measured out two kilos of sugar. The dishes are preferably stainless or copper, low and wide. Fill the pot not to the top, leave about 7 cm.

How to cook:

1. The berries are thoroughly washed under running water and transferred to a sieve or colander. I pluck off the tails at the same time.
   
2. I pour it into a container for jam in layers - a layer of berries, a layer of sugar. Slightly shook the saucepan, and another layer of berry, a layer of sugar. So I fall asleep all the berries and so that upper layer was sugar. Cover with a napkin and leave in the fridge until tomorrow. A day later, a lot of juice was released from the berries and almost all the sugar melted. However, it is still on the bottom of the saucepan.
   
3. I put the jam on the stove and wait until it boils. Stir gently with a wooden stirrer to raise the sugar deposited at the bottom. I reduce the heat to the smallest. And in this way I boil for about five minutes. I constantly remove the foam with a slotted spoon. You can not remove the foam, but then the jam will not be so transparent.
   
4. Five minutes. cooked and remove the pan from the stove. I leave it to cool, covering it with a napkin, for another day.
5. A new day has come. I put a saucepan with jam on the stove and boil for another five minutes. Don't forget to remove the foam. And I leave it to cool until the next day.
6. The next day, my jam turned dark red. And it's already thickened enough
   
7. Today I will cook for about 10 minutes. To evaporate excess liquid residues and achieve the desired thickness and transparency. I continue to constantly remove the foam.
8. The jam is ready. I take it off the fire. I already sterilized the jars in the oven in advance. The lids are boiled. I trust my husband to pour hot jam into jars and close them. I leave a little jam in a vase for a sample. Mmmm ... delicious!
   

When the jam has cooled down, it becomes clear how transparent it is and the berries are dense and whole. And the taste and aroma defy description! Of course, do jam during three days not everyone wants to. However, boiling the syrup and skimming the foam for five minutes a day is not difficult. But for storing such jam, a cold temperature is not required. It is allowed to store in general in a warm room.

If someone was scared by the fact that jam is being prepared for three days, take a look speed recipe from video channel Irina Belaya

Simple and quick strawberry jam for the winter - five minutes

Speedy this recipe keeps everything in strawberries useful vitamins and a bright scarlet color.

Here is such a high-speed jam. Of course, you should not expect a large syrup thickness here. But everyone has different tastes. Someone does not like the thickness of the jam at all.

And what is left for the laziest? There is also a way to prepare strawberry jam without cooking at all. Here is the simplest way.

Strawberry jam for the winter - a recipe for cooking without boiling berries

This method of harvesting strawberries has its pros and cons. Firstly, all berries retain their summer taste, aroma and almost all vitamins. Nothing is cooked, nothing is destroyed. You eat it like fresh strawberries in sugar. Secondly, there is absolutely nothing to cook. Stirred, removed, took out and poured into jars. That's the whole secret.

However, the whole question is in preserving such uncooked jam .. Somewhere in the basement or in a warm room, it will certainly turn sour. It should only be stored in the refrigerator or in some kind of cold cellar. This is his only drawback.

We still want to prepare and such fresh jam, it is very useful and tasty.

How to make strawberry jam for the winter without cooking:

1. We start from the very beginning. I wash the berries and pinch off the tails. I put it in a colander to drain excess water... I hung the berry on the scales, it turned out to be 1kg, 400g. I also weigh sugar.
   
2. All preparation is over. Let's get started. directly to cooking. In a shallow but wide bowl or saucepan, pour layers of sugar, a layer of berries, again a layer of sugar, a layer of berries, and so on. If you immediately fill up the berry and cover it with sugar, then this can violate the integrity of the berries.
   
3. Now I shake the bowl several times and put it in the refrigerator. And, as Masha sang in the famous cartoon - "You cook my jam ... extraordinary!" 12 hours will be enough for a lot of juice to come out of the berries to dissolve the sugar. You can sometimes stir it slightly with a wooden spatula or spoon. When I see that all the sugar has melted and the berries are just floating in the syrup, I put small jars to sterilize.

It is easy to make such jam even in winter from frozen berries. You can also make quick jam from frozen berries in a multicooker

For those who like to use a multicooker, watch the video from Marina Petrushenko's channel

We cook strawberry jam for the winter in a slow cooker - video recipe

I have everything about strawberry jam for today. We will also cook jam and confiture with gelatin. But this will already be another article.

Thanks to those who cooked extraordinary jam with me. Enjoy your tea!

Who liked the recipes, press the buttons social networks and save them on your page!

Date of publication: 06.07.2017

Who among us does not like strawberries, one of the most delicious and long-awaited berries.

It is not simple delicious berry, but a storehouse of vitamins and useful elements.

It contains vitamins B and C, rich in iron, potassium, magnesium, phosphorus, pectin. Has a healing effect, normalizes metabolism, has a beneficial effect on digestive system, improves cardiovascular activity, is used to treat colds.

Delicious, fragrant, aromatic, and most importantly healthy jam, be sure to prepare for the winter.

In the previous article, we made wild strawberry jam.

Today we will look at popular and unusual recipes for making strawberry jam.

Before you start making jam, you need to prepare the dishes and berries.

The preparation of the dishes was described in detail in the previous article.

Preparation of berries

• First, the berries need to be sorted, choosing ripe berries of medium size (not too large and not too small).
• Rinse several times using a colander. You need to try so that the berry does not absorb excess moisture, let the water drain.
• Lay out on a towel, let dry.
• Separated from sepals (tails)

Let's start cooking strawberry jam.

• Recipe for making thick strawberry jam with whole berries
• Five-minute strawberry jam recipe
• Strawberry jam with mint
• Strawberry jam with lemon
• Strawberry jam with red currants
• Strawberry jam with cherries

Recipe for making thick strawberry jam with whole berries

Ingredients:

• strawberries - 1 kg. prepared berries,
• granulated sugar - 800 gr.

The proportion of sugar and strawberries is 1: 1, but you can add a little less sugar, since the berries are already very sweet. For 1 kg of strawberries, there must be at least 650 grams of sugar so that the berry does not play. We will use only 800 grams of sugar in cooking.

How to make thick strawberry jam with whole berries

• Lay the berries in layers in a saucepan

• And pour sugar on each layer of strawberries in about the same amount as in the picture

• Put the remaining sugar on top of the berry, level it, cover with a lid and leave it overnight (10-12 hours) so that the berry gives juice.
• After the time has passed, remove the lid, and we should see the same juice at the bottom of the pan.

• Bring to a boil, cook for 5-7 minutes, stirring occasionally with a wooden spoon, remove the foam, let it cool, put it on the fire again, cook for 5-7 minutes. We do this 3-4 times, cool each time. For more thick consistency need to cook longer.
• It will be ready when a drop of jam does not spread on the plate.
• We lay out hot jam in sterile jars.

• Jars of jam can be turned over to make sure they are sealed.
• We put it in a cool place.

Is the jam ready? We can try!

Bon Appetit!

5-Minute Strawberry Jam Recipe

This recipe is somewhat shorter and saves more vitamins.

Such jam is prepared easily and quickly.

Ingredients:

• 600-700 gr sugar
• 1 kg strawberries

Preparation:

• We prepare the berries: we cut the large ones into four parts, the small ones will be used entirely.
• We prepare syrup for 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar.
• Boil the resulting sugar and water syrup in an enamel bowl over high heat.

• Pour berries into boiling syrup and boil for 5 minutes.

• Stir with a wooden spoon.

• We lay out the jam in sterilized jars.
• We roll up our jam, turn it over. Cool it down.

The jam is ready. Store in a cool place.

Bon Appetit!

Strawberry jam without boiling berries

This cooking method will provide even more useful properties in our jam.

We need sugar about 500 grams of strawberries 1 kg

Rinse the berries, sort out, remove from the tails and add to the pan

Chop the berry until small pieces are obtained.

Add 2.5 faceted cups of sugar (500g)

Stir, leave for a few hours to dissolve the sugar. We shift to plastic dishes or glassware.

Fresh berry jam can be stored in the freezer, the amount of sugar is kept to a minimum.

If such strawberry jam is stored in the refrigerator, sugar must be added in the proportion of 2 kg of sugar per 1 kg of berries so that the berry does not ferment.

Store in the refrigerator.

Bon Appetit!

Consider some unusual strawberry jam recipes

Strawberry jam with almonds and liqueur

With what not only strawberries are combined in search of a unique, original taste... Let's try to experiment and we.

Ingredients:

• strawberries - 1 kg,
• sugar - 1 kg,
• almonds - 80-100 g,
• liqueur "Ammareto" - 1 tbsp. spoon

Preparation:

Prepares berries - we sort out and mine.

Add sugar to the strawberries and leave them there for several hours.

Fill the almonds with boiling water for 10-15 minutes.

We drain the water. Fill in the almonds cold water... Cool it down. We clean from the skin so that there is no bitterness.

Add peeled almonds to the strawberries with sugar.

We put on fire. And boil for 10-15 minutes after boiling. Cook over low heat in several passes.

Pour in the liquor a minute before the end of cooking. The alcohol will fizzle out, and the unique aftertaste of the liquor will remain.

Pour into sterilized jars and roll up.

Bon Appetit!

Strawberry Orange Jam

Ingredients:

strawberries - 2 kg

sugar - 1 kg

orange - 1 piece

Preparation:

Wash the orange thoroughly. Cut into pieces along with the peel.

We wash and sort out the strawberries

Fill the strawberries with sugar, let them stand for 2-3 hours.

Add slices of oranges to the strawberries with sugar and set on fire.

Bring to a boil and cook for 10 minutes.

Turn off the fire (Remove from the stove). Leave it to cool completely.

Then we put it on fire again. We boil for 5-10 minutes.

We lay out the finished jam in sterilized jars and roll it up.

Strawberry jam with mint and basil

Ingredients:

• Strawberries - 2 kg
• sugar - 1.5 kg,
• lemon - 1 large or 2 small,
• mint leaves - 20 pcs,
• basil leaves - 20 pcs.

Preparation:

We sort out the strawberries, let the water drain.

Add sugar to the berry, leave it for several hours so that the juice stands out.

We put the berry to boil and simmer for 5 minutes over low heat.

Add washed basil and mint leaves, cook for another 5 minutes.

We wash the lemons, rub the zest on fine grater, cut the pulp into small pieces... You can grind everything in a meat grinder.

Add lemon to jam and cook for another 5-10 minutes.

Pour the finished jam into sterilized jars, roll it up.

Bon Appetit!

Strawberry jam with lemon

Ingredients:

• Strawberry - 1kg,
• sugar - 1 kg,
• lemon - 1 large or two small ones.

Preparation:

We sort out the strawberries, wash them, dry them.

Pours sugar over the berry. And let it stand for 5-7 hours so that the juice appears.

We put on a small fire. Bring to a boil.

Wash the lemon thoroughly. Three zest on a grater. Squeeze juice from lemon. You can grind it in a meat grinder.

Add lemon to strawberries and cook for 10 minutes.

Pouring ready-made jam by banks and close with a key for canning.

Bon Appetit!

Strawberry jam with tangerines

Ingredients:

• Strawberries - 1 kg
• Mandarins - 1 kg,
• Sugar - 2 kg
• Water - 300 ml.

Preparation:

We wash the berries, dry them.

We wash the tangerines and blanch in boiling water for 5 minutes.

Take out and cool in cold water.

Cut the tangerines into beautiful slices.

Cooking sugar syrup.

Dip the berry and tangerine slices into boiling sugar syrup. Cook for 5 minutes.

We remove from the fire. And let the jam cool.

We do this several times.

Pour hot jam into jars and seal.

Bon Appetit!

Strawberry jam with red currants

This recipe is useful for strawberries that are harvested 2 times a year.

Ingredients:

• Strawberries - 1 kg
• red currant - 1 kg,
• sugar - 2 kg,
• lemon juice - juice of 1 large lemon.

Preparation:

Wash the strawberries and let the water drain.

Wash the red currant, dry it. Rub through a sieve to get rid of the seeds.

Grind the strawberries using a blender or meat grinder. Add sugar to it.

Add lemon and currant juice to the bowl with strawberries.

We put it in a clean dish. Store in the refrigerator.

Bon Appetit!

Strawberry jam with cherries

Ingredients:

• Strawberries - 1 kg
• cherry - 1 kg,
• sugar - 2 kg,
• juice of 1 lemon.

Preparation:

We wash the strawberries, let them dry.

Grind the berries in a blender.

We wash the cherries, remove the seeds and also grind them with a blender.

We combine strawberries, cherries and sugar.

We lay out in clean banks stored in the refrigerator.

Bon Appetit!

Strawberries go well with various fruits and herbs. You can experiment and create your own unique recipes.

Bon Appetit! Be healthy!

Mid summer. Now the strawberries have ripened in the beds. A early varieties and even more so. How many of their sweet and red ones are hiding between the leaves. This is me about my beds, and someone has trays in the store, why not. The main thing is that now is the time to eat berries and prepare sweets for the winter. Today I will tell you how to cook a thick, transparent and delicious strawberry jam with whole berries.

I will also try to write about other types of jam later, but for now I want to concentrate on this. I love very strawberry jam with berries, when you can catch a berry in a sweet red syrup and put it on a pancake or even immediately in your mouth. There is a special pleasure in this. You probably also love this tea jam.

The syrup from such a jam is also good, even when there are no berries left, you can find him tasty application... You can use it for baking, cake cakes, for example, soak. Much tastier store syrup... Sometimes I even specially make a separate jar without berries, just for such purposes. It is also very tasty to pour over pancakes or homemade waffles with syrup. Try to eat lukewarm freshly fried with such syrup or, that's really a divine breakfast.

And there are many ways to make strawberry jam, especially with berries. Although it would seem, what can be the variety. So let's find out together.

A simple and time-tested recipe for making jam from whole strawberries. The jam is closed in jars and is perfectly stored in the cupboard all winter. Just right for blanks. And most importantly, you don't need to memorize complex ingredients and proportions.

You will need:

• medium-sized strawberries - 1 kg;
• granulated sugar - 1 kg.

Preparation:

For cooking, it is best to take small strawberries so that each of them remains whole and boils well. And it will be pleasant to eat such jam. In addition, you can easily put the jam in small jars. For example, I do not like to roll jam in liter and more cans because I can't eat that much sweet in a short period of time.

Wash the strawberries in cold running water. If it is with earth (because it has just come from your garden), then it is best to rinse it by putting it in a bowl or saucepan.

After washing, tear off all the stalks. Place the berries in a colander and drain off any excess water.

Take a large bowl or saucepan, add a little sugar to the top, then lay a layer of strawberries to cover the sugar. On top of the berries, sugar again, and then strawberries again. So all the berries will be covered with sugar and you will not need to mix with the risk of crushing ripe strawberries.

Cover the container and leave the strawberries to infuse for at least 6 hours. Perfect option put on the night. During this time, sufficient juice will be released from the strawberries for cooking. Water is never added to such cooking, all only due to the juiciness of the berries.

Now put the future strawberry jam on the stove and heat until it boils. If sugar remains at the bottom, stir lightly so that it does not burn until it is completely dissolved. Let it simmer for 2-3 minutes and remove from heat. Set aside again and let cool completely and soak in sugar syrup.

After about 5-6 hours, the berries are saturated with syrup and it's time to boil it again. Put the boil on fire and bring to a boil. In the process, remove the foam that appears and stir slightly so that all the berries are under the syrup.

After 10 minutes of boiling, turn off the stove and you can lay out the hot jam in the jars.

Remember to sterilize the jars and lids. This can be done in the oven, over a kettle of boiling water, or in the microwave.

Ready-made strawberry jam with whole berries is well stored, the main thing is to follow the rules of sterilization and temperature regime... According to this recipe, the jam is kept at room temperature.

Eat ready-made jam with tea, pancakes, cheesecakes and other delicacies.

When my grandmother cooked strawberry jam, for some reason it always turned out to be very thick, but at the same time it was not red at all, but rather brown. It was not at all reminiscent of fresh summer berries, and there was little taste of strawberries. I have always liked the jam, which is bright, red and very aromatic. I only learned years later how you can cook thick beautiful jam from strawberries with whole berries and lose its rich color in the process.

You will need:

• strawberries - 1 kg;
• granulated sugar - 0.8-1 kg;
• lemon acid- 1/3 teaspoon
• lemon juice - 2/3 tablespoon.

Preparation:

Strawberry jam can be made from berries of any size, but smaller ones are better. If your berries are large or you could only get these, then do not be discouraged. Large berries can be cut in half and still taste good. The main thing is that the strawberries are not overripe and soft. Looking for firm ripe berries, but without green tips.

Wash strawberries in running water and cut large berries, if needed.

Put in stainless pan or a basin, it will work well enameled dishes... It is better not to take aluminum, it is oxidized.

Cover the strawberries with sugar and leave for long term under the lid. Eight hours. If you do it in the evening, you can leave it until morning. If in the morning, then let it stand until the evening and let the juice go.

During this time, strawberry juice will release so much that it will literally float in it. It is this juice that will form the basis of the jam syrup. Add lemon juice to the syrup.

Place a saucepan with berries on the stove and bring to a boil. Sugar will most likely not dissolve immediately and settle to the bottom. You need to be very careful not to crush the berries, stir it.

Let the jam boil actively for 3 minutes, then remove from the stove and let cool completely until room temperature without cover. Then you can cover and leave to infuse for another 6-8 hours. You can also leave it overnight.

After the indicated time, put the cooking pot on the stove again and bring to a boil. While heating, add citric acid. Thanks to the acid, the color of the jam is preserved, despite heat treatment... And the taste is only getting better, there is a slight sourness and strawberry jam will not be too sugary.

After boiling, let it boil, skimming off the foam and melting the berries with a spoon so that they all warm up well. After boiling for 1-2 minutes, remove from heat.

Now you can lay out the still hot jam in the jars. They should be cleanly washed with baking soda and sterilized by boiling or steam. Close each jar with a sterilized lid. This amount of berries and sugar will require three 0.5 liter cans. Turn the twisted jar upside down with a lid, wrap it with a blanket and leave it that way until it cools completely. Then you can put the jam away for storage.

Or you can open one jar and immediately taste delicious jam with tea.

Jam is usually thick, not jam. But they do not put whole berries in the jam, it is rather homogeneous. But if you want a thick strawberry jam, so that it can be spread on bread and it is not glass, that is, there is a way to make that. Excellent natural thickeners must be used. Apple pectin or algae agar is suitable.

You will need:

• strawberries - 3 kg;
• sugar - 2 kg;
• agar agar - 25 g (1 sachet);
• lemon juice - 75 ml.

Preparation:

Rinse the strawberries well. Especially if she's just from the garden and with earth. Be sure to use cold water not warm.

Take a large container in which you can cook later. A basin, a saucepan, a frying pan, whatever is convenient for you. But expect that the jam will boil and increase in volume at the same time, there should be enough space.

Cover the strawberries with sugar and stir a little. Leave to instruct and let the juice run for a few hours. 4-5 will be enough.

When a lot of juice comes out, put the pan on the stove. While it heats up, measure out the lemon juice and pour a bag of agar agar into it, mix it better and add it to a saucepan with strawberries.

The future strawberry jam should come to a boil. As soon as this happens, reduce heat and simmer on low heat for 25-30 minutes, constantly skimming off. Stir from time to time and melt the berries. The cooking will thicken before our eyes, but this will be especially noticeable when it cools down.

While the jam is cooking, you can sterilize the jars. Put them in the oven with a little water for 20 minutes. Or in the microwave for 5-7.

Pour the finished and hot jam into jars, filling them almost to the very edge. Leave just a little. Screw on the caps. You can take metal curling or seaming. but be sure to sterilize them before doing so.

Ready closed banks turn over, wrap everything with a thick towel and leave to cool. After that, you can clean up for the winter. Lay everything that does not fit into the jars on the table and eat with tea. Bon Appetit!

How to cook strawberry jam in a pan - video recipe

An alternative way of making strawberry jam with whole berries. In this recipe, everything happens the other way around. First, you take strawberries and fry them in a pan, which is why they release a lot of juice and warm up. And only then sugar is added to it and cooked further until tender. Citric acid is also used to preserve the color. In my opinion, this is the most quick way making jam, but at the same time it turns out bright, transparent and with whole berries. And it is stored no worse than cooked in the classical way.

Another jam recipe that is unlike the others. In this version, the berries are not boiled or boiled for a long time in a saucepan and remain as fresh as possible. Only syrup is brewed, in which the berries will then float. Its temperature is quite enough to disinfect the berries and they did not spoil the jam even with prolonged storage. There will be a lot of syrup, but it will be very tasty. If you love syrup, then this is your recipe.

You will need:

• strawberries - 1 kg;
• granulated sugar - 1 kg;
• water - 200 ml;
• citric acid 3 1/2 teaspoons.

Preparation:

The preparation of strawberry jam begins with the syrup itself. To do this, take a large pot and pour sugar into it. Fill with water and turn on the stove. Stir a little to make a kind of paste from sugar and water and cook over low heat until all the sugar grains dissolve. Stir constantly to lift the sugar from the bottom so it doesn't burn. The syrup should not start to turn yellow. We need a clear, thick syrup.

As soon as the syrup begins to boil, turn off the stove and remove the pan from, put the washed and peeled strawberries in the syrup. Stir gently with a spoon until the strawberries are covered with syrup. Heat it from time to time so that the upper berries are immersed.

The strawberries should stand in the syrup for 15 minutes, during which time it will let the juice out and the syrup will turn red. Now take a slotted spoon and carefully remove the strawberries from the syrup into a plate. Try not to crush the berries so that the jam ends up with whole ones.

After you have taken out all the strawberries, turn on the stove and continue to cook the syrup for another 15 minutes. During this time, he will boil. Remove any foam that appears.

After 15 minutes, turn off the syrup and put the strawberries back in. Now leave it to lie and infuse in the syrup for another 15 minutes. during this time, prepare clean, sterilized jars.

Now catch the strawberries with a slotted spoon and immediately put them in the jars, filling them about half full.

Turn the syrup in the saucepan back on and boil for the last time. Let it simmer for at least 5 minutes. You can take a little longer if you want a very thick syrup.

After that, pour the syrup into the jars with berries with a clean ladle and you can close the lids. Strawberry jam without boiling berries is ready. Enjoy the result immediately or in winter.

Strawberry jam "Pyatiminutka" with whole berries - video recipe

In conclusion, I add a wonderful, proven recipe for strawberry jam with berries. It is called Pyatiminutka, not because it is cooked in five minutes, but because the cooking time of the berries themselves in syrup is these five minutes. The main thing is that between these minutes of cooking it is enough long time infused in syrup and so on several times. The cooking time for this recipe can be up to three days, but do not worry, this does not mean standing at the stove for 3 days. It is infused for three days in between five minutes of cooking. That's the whole secret. But in the end, the jam is just perfect. Yummy. We watch and remember!

Sweet summer to all and even sweeter winter!