How to cook strawberry jam for the winter. How to make strawberry jam

15.04.2023 Macaroni, pasta, dumplings

June and May are called strawberry months, during this time you need to have time to cook a lot of delicious berry dishes. Strawberry jam is a European guest, it is traditionally served for breakfast. Jam is spread on pieces of dried baguette over a thin layer of butter. In appearance, it will be a thick puree that has retained the taste and delicate aroma of fresh berries.

Cooking features

Even an inexperienced hostess can prepare strawberry jam for the winter. It is enough to choose the right recipe and get acquainted with the intricacies of preparing this delicacy.

It is advisable to pick strawberries for jam in the morning in sunny weather. At this time, the berry is the most sweet and dry. If you harvest berries on a cloudy day, strawberries will be watery and sour. It is not worth storing the collected berry for a long time. It is desirable to process it on the same day or the next.
Thick strawberry jam can be cooked without additional thickeners. It will only take longer to boil the berry puree, and the output will be quite a bit of jam - about 10-20% more than the sugar was used. The use of pectin, gelatin or agar-agar allows you to make jam quickly and in larger quantities.
Strawberries for jam must be crushed. It can be turned through a meat grinder or processed with a blender. In the absence of kitchen appliances, strawberries are rubbed through a sieve or kneaded with a pusher.
Do not use aluminum cookware when making strawberry jam. This material, when in contact with acids, releases harmful substances. Enamelware is best, it is possible to use stainless steel containers.
Jam will not last long if the utensils used in its preparation are not clean enough. Jars for jam must not only be washed well, but also sterilized in any convenient way.
For strawberry jam, it is convenient to use jars of small volume (up to 0.5 l).

Strawberry jam turns out appetizing and pleasant to the taste. But for those who are allergic to strawberries, it is contraindicated. Heat treatment does not make strawberries a hypoallergenic product.

Strawberry jam for the winter: recipe with photo

Composition (per 0.5 l):

strawberries - 600 g;
sugar - 200 g;
water - 50 ml;
lemon juice - 1 tablespoon.

Cooking method:

1. Choose very ripe dark red strawberries. The berries are washed, the tails are torn off.

2. Strawberries are crushed with a blender, you should get a homogeneous berry puree of medium density.

Recipe for the occasion::

3. Add sugar. The ratio of the number of berries and sugar depends on the variety of strawberries. If the berries are sour, you can slightly increase the amount of sugar.

4. Pour water and lemon juice into the pan. Water is needed so that the jam does not burn during the boil. Lemon juice is an additional flavor component, as strawberries with sugar sometimes become cloying after boiling. And the lemon note will create a very pleasant acid balance. In addition, the presence of this citrus affects the preservation of jam, lemon acid becomes a kind of preservative.

5. Put the pan on the stove, setting the heat to medium. When the strawberry puree boils, the fire is transferred to the minimum mode. From this moment on, the jam is not out of sight. You need to arm yourself with a wooden spoon, and periodically stir the strawberries. Boiling time - 15 minutes. Some of the liquid will evaporate and the jam will thicken.

6. The most convenient packaging for jam is low jars with a capacity of 200-250 milliliters. Both glassware and metal lids are sterilized. Hot jam is poured into jars and twisted. After cooling, strawberry jam is transferred to a pantry or any other cool and dry room.

Classic strawberry jam

Composition (per 1.6-1.7 l):

strawberries - 1 kg;
water - 100 ml;
sugar - 1 kg.

Cooking method:

Sort the berries, removing the sepals. Rinse them under running water. Dry by laying out on a napkin.
Pour the berries into an enamel basin or wide saucepan. Add water to it.
Put on a slow fire, bring to a boil. Boil for 5 minutes, skimming off the foam that appears on the surface.
Wipe the berries through a sieve or chop with an immersion blender.
Pour in sugar, mix.
Bring to a boil. Cook, stirring and removing the foam, for 10 minutes.
Remove from heat, let cool completely.
Return to the stove, heat again until boiling. Boil, stirring, until desired consistency.
Sterilize the jars, boil the lids that fit them.
Pour the jam into jars, roll them up and leave to cool.

Strawberry jam can be stored at room temperature. After it cools down, it will thicken a little.

Composition (per 1.5 l):

strawberries - 1 kg;
sugar - 0.7 kg;
gelatin - 5 g;
water - 100 ml;
citric acid - 2 g.

Cooking method:

Jars with chilled jam can be put away in the pantry or any place where you are used to storing blanks for the winter.

Strawberry jam with pectin

Composition (per 1.1 l):

strawberries - 1 kg;
sugar - 0.3 kg;
pectin - 20 g.

Cooking method:

Strawberries, washed and dried, turn into puree in any way convenient for you.
Mix with sugar and pectin, put on the stove.
Boil for 5-7 minutes, removing the foam.
When the jam has reached the optimum consistency, remove the pan from the heat.
Arrange the jam in sterilized jars, seal them tightly.

The jam according to this recipe is thick and not too sweet. It can stand at room temperature, but it will be better stored in a cool place.

Strawberry jam with agar agar

Composition (for 1.8 l):

strawberries - 1 kg;
sugar - 1 kg;
lemon juice - 20 ml;
agar-agar - 5 g.

Cooking method:

Sort the berries, rinse and dry. Grind with a blender or rub through a sieve.
Mix with sugar, cook, removing foam, 5-10 minutes.
When the jam has cooled, return it to the stove, cook for another 5-7 minutes.
Mix agar-agar with lemon juice, pour into jam, mix.
Cook until the jam is thick enough.
Divide the hot treat into sterilized jars. Roll them up or close them with screw caps.

Jam made according to this recipe can be stored at any temperature, it does not have to be placed in the refrigerator.

Frozen strawberry jam

Composition (per 1.2 l):

frozen strawberries - 1 kg;
sugar - 0.5 kg;
lemon - 0.5 pcs.

Cooking method:

Strawberries, without defrosting, put in an enamel bowl. Sprinkle with sugar.
When the strawberries are completely defrosted, squeeze the juice from half a lemon into them. Be careful not to get any lemon pits in the bowl.
Place a bowl of jam on the stove. Bring to a boil over low heat. Cook, skimming foam, 5 minutes.
Leave the jam for 3 hours to cool down. Boil again for 5 minutes.
Repeat this procedure two more times.
Pour the jam into jars, seal them tightly.

After cooling, jars of jam can be put away in the pantry. The taste of frozen strawberry jam is no different from that made from fresh berries.

Strawberry and orange jam

Composition (per 1.5 l):

strawberries - 1 kg;
sugar - 0.5 kg;
oranges - 0.5 kg;
gelatin - 20 g;
water - 100 ml.

Cooking method:

Wash oranges with a brush in hot water, peel. The white layer between the orange pulp and the peel must be peeled off.
Disassemble the oranges into slices, remove the seeds from them.
Place the orange slices in a blender bowl, grind to a puree.
Wash strawberries, dry. Mash the berries with a potato masher.
Combine the berry with orange puree, add sugar.
Let stand for half an hour, then heat, stirring, over low heat, cook for 5-7 minutes.
Remove from heat and let the jam cool. Return to the stove.
Dilute gelatin with cool water, pour into orange-strawberry jam. Boil 20 minutes.
Distribute fragrant fruit and berry jam into sterilized jars, seal them.

After the jam has cooled, it can be stored in the pantry. This dessert turns out so fragrant that it is impossible to resist it.

Strawberry jam can be made according to different recipes. If it is cooked for a long time, it will become thick and without the addition of gelling components. Adding pectin, agar-agar or gelatin allows you to reduce the cooking time and get more finished jam. Interesting options for delicacies are obtained by combining strawberries with other berries and fruits. She makes a good alliance with oranges. Ready-made strawberry jam can be stored at room temperature for 6 months, and sometimes longer.

Product Matrix: 🥄

Strawberry jam preparation is a must-have dessert for the winter, an excellent filling for fragrant pastries and just a favorite treat. The jam combines pronounced taste and excellent texture. Even a traditional cooking recipe will delight real connoisseurs of taste with high quality. In addition, jam can be prepared in any way: with gelatin, pectin and mint.

Strawberry jam can be prepared without spending a lot of time and effort. A distinctive feature of jam from jam is that when cooking it is not necessary to maintain the shape of juicy berries.

Also, thickening components are often added to the jam, which give the consistency a viscous state. The proportions of sugar and fruits are selected individually. You can grind the berries manually or use improvised means: a mixer, a blender or a meat grinder.

How to choose and prepare strawberries

The main rule when choosing ingredients is the most ripe and juicy berries. The shape of the berries in this case does not make a difference, you can even take crushed and overripe strawberries. It should be thoroughly rinsed with running water and left in a colander to remove excess water. It is recommended to wash several times. Then ponytails, leaves and spoiled berries are removed.

How to make strawberry jam at home

There are several simple ways to make strawberry jam for the winter. Strawberries lend themselves well to processing, so from a variety of recipes you can choose the most convenient option.

Easy winter recipe

This method is considered one of the simplest and fastest. Therefore, it is suitable for beginners in making berry jams. Ingredients:

1.5 kilograms of berries;
1 kilogram of sugar;
lemon acid.

How to weld:

Peeled berries should be covered with sugar and left for an hour.

On a note! This is done so that the berries give juice.

Pour the resulting juice into a separate container and put on fire. Wait for a boil.
Add strawberries with sugar there and boil over low heat for 15 minutes. The mixture should be stirred periodically. Add citric acid.
During cooking, foam will form - it is better to remove it with a wooden spoon.
The boiled mixture will need to be ground with a blender and brought to a boil again. Boil after that for half an hour.
Pour jam into clean bottles.

"Five Minute"

The 5-minute strawberry jam recipe is very popular, because it is with this method that all vitamins are preserved. Cooking Ingredients:

2 kilograms of ripe berries;
1 kilogram of sugar;
lemon acid.

How to cook:

Grind the prepared berries in any way possible and mix with sugar.
Place the sugar mixture in a container, bring to a boil and boil for 5 minutes.

Advice! To evaporate as much moisture as possible, and the jam turned out to be as thick as possible, boil the mixture again after 8 hours.
Add a pinch of citric acid to the jar and pour the prepared jam. Cool down and wait for it to thicken.

In a slow cooker
You can make strawberry jam without the use of pots - just have a slow cooker in the kitchen.
Ingredients:
1.5 kilograms of strawberries;
1 kilogram of sugar;
lemon acid.

How to cook:
Pour the berries with sugar and let it brew. Grinding the berries is not required - just cut into pieces.
Place the berry-sugar mixture in the multicooker and select the "Stew" or "Jam" program, based on the model of the device. If there is no automatic timer, jam should be cooked for one hour.
Pour the prepared strawberry jam into clean containers, close and wait for it to thicken.

with gelatin
Sometimes the jam does not come out as thick as we would like. For this, a recipe with gelatin was invented - so the workpiece will have a perfect consistency, and the taste will remain the same. Ingredients:
2 kilograms of berries;
800 grams of sugar;
1 teaspoon gelatin.

How to cook:
Process strawberries, cover with sugar, let it brew.
Pour the mixture into a container for cooking and turn on the fire, bring to a boil. Cook for 7 minutes, stirring. Leave for 5 hours.
Bring back to a boil and simmer for 5 minutes. Let cool.
Dissolve gelatin in 100 grams of water. Add to chilled jam and boil for another 5 minutes.
Transfer to banks.

With pectin
Pectin is a good alternative to other thickeners. Jam prepared according to this recipe will definitely turn out dense and thick. Ingredients:
1 kilogram of strawberries;
500 grams of sugar;
1 teaspoon pectin (20 grams).

How to cook:
Grind the berries and pour into a container. Add pectin and mix everything thoroughly.
Cook over low heat until boiling. Reduce heat, add sugar and cook for another 7 minutes.
Allow to cool slightly and roll into jars.

Seedless
Delicious pitted strawberry delicacy resembles a jelly product in its consistency, and the taste is still the same. Ingredients:
1.5 kilograms of berries;
700 grams of sugar;
half a liter of water.

How to cook:
Put a pot with berries and water on the fire. Boil.
Boil for 15 minutes after boiling.
Wait for cooling and remove the bones: strain the cake through cheesecloth and a colander. Or take a fine sieve.
Strained juice sweeten and boil again. Boil one hour.
Pour into banks.

In a bread maker
Strawberry jam can also be made using a bread maker. In this case, the process will be much simpler - you don’t even need to stir the mixture.
Ingredients:
500 grams of strawberries;
300 grams of sugar;
thickener.

How to cook:
Finely chop the prepared berry and place in the bowl of the device. Add a thickener (you can use one bag of Gelfix). Pour in sugar.
Turn on the "Jam" or "Jam" program, based on the selected brand. Boil for an hour and a half.
Pour the finished delicacy into jars and close. Let it brew.

With mint
This unique recipe is for those who are in the eternal search for exquisite taste.

Ingredients:
1.5 kilograms of strawberries;
1 kilogram of sugar;
two sprigs of mint;
thickener.

How to cook:
Pre-fill the mint with boiling water and let it brew for one hour. At this time, prepare the strawberries: peel and cut.
Add the mint extract and sugar to the saucepan. While stirring, bring to a boil.
Place strawberries in sweet syrup and boil again.
Add the thickener and cook for one minute, skimming all the time.
Pour into jars and let steep.

How to store strawberry confiture
You can store strawberry blanks in any convenient place: refrigerator, cellar or balcony. The only condition is low temperature. If the jars are in the refrigerator, plastic lids can be used. For a basement or cellar, it is better to use tin. Strawberry jam with pectin is stored for no more than two years.
Having made summer stocks of incredibly fragrant and sweet berries, you can make delicious strawberry jam. Such culinary preparation will not only please the whole family, but also enrich the body with essential vitamins.

At the beginning of summer, everyone wants to eat local fresh strawberries. However, it's time to make a healthy and very tasty preparation for the winter - strawberry jam. We offer you several recipes for strawberry jam.

chapter 1. Classic strawberry jam recipe in 30 minutes

According to this simple recipe, in just 30 minutes you will get a thick and viscous jam, jelly-like, homogeneous, very tasty and richer in taste than regular strawberry jam.

Ingredients:

strawberries - 1 kg
sugar - 1 kg
lemon juice - 1 tbsp. l.

Section 1. Cooking

1. I wash the strawberries, remove the tails and dry them to get rid of excess moisture. Any berry is suitable for making jam: large, small, overripe and slightly crushed. It may not be perfect, but it must be sweet and ripe, then the jam will turn out to be very tasty and fragrant. The largest specimens can be cut into pieces, but this is not necessary, as a blender will still be used in the end.

2. I fall asleep with sugar in a ratio of 1: 1. I leave it at room temperature for 2 hours, stirring from time to time, so that the berries release the juice.

3. I pour the released strawberry juice into a saucepan where cooking is planned. It is advisable to use wide dishes, then due to the large evaporation area, moisture will quickly evaporate. Stirring with a wooden spatula, bring the syrup to a boil.

4. I put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will retain the color of the product and make the taste less cloying. I boil for 10 minutes, stirring and removing the foam. During this time, the strawberries will give even more juice, they will literally float in the syrup.

6. Cook the jam until thickened over medium heat (boiling should be active), stir with a spatula. Time it takes 20-25 minutes. The jam will gradually become more viscous, and after complete cooling it will thicken even more.

7. I pour strawberry jam into jars, always sterilized and dry. Close with clean tin lids. I turn it upside down, wrap it up and leave it in this form until completely cooled. I transfer it to storage in a cellar or in another cool place, isolated from sunlight. The blank is perfectly stored for 1 year.

Strawberry jam according to the recipe turns out to be tasty, thick, viscous and jelly-like.

chapter 2. Strawberry jam with lemon, cardamom and star anise

Thanks to a few cardamom capsules, star anise, lemon zest and juice, we will give homemade strawberry jam an illuminating aftertaste, a pleasant chill and new notes. A delicious delicacy is prepared in 5 minutes, combined with any cheese, cottage cheese, suitable as a sauce for pancakes, other pastries, including white toasts.

Ingredients:

strawberries (fresh) - 500 g;
sugar - 500 g;
cardamom - 3-5 capsules;
star anise - 1 star;
lemon - 1/2-1 pc.

Section 1. Cooking

1. First of all, we sort out the berries, leaving ripe ones for harvesting, without damage and rot - soak for a couple of minutes in cold water, remove all contaminants, then rinse under running water.

2. Tear off the stalk from each berry, chop clean strawberries to a smooth puree. We use an immersion blender.

3. We shift the strawberry puree into a thick-bottomed ladle / pan, pour out all the granulated sugar and put on a small fire.

4. Immediately add natural flavors, in our example - fragrant cardamom and star anise, you can also throw a pinch of dried and ground mint. For convenience, the star anise and cardamom capsules are placed in a gauze bundle. We continue to heat the composition and at the same time saturate it with amazing smells.

5. Bringing to an active boil, remove the pink foam that appears on the surface.

6. Dip a portion of lemon zest into the hot mixture. Three small chips, without touching the bitter flesh. The dosage of zest varies from 1 to 3 tbsp. l.

7. Next, pour in the juice of half or a whole citrus, stirring, cook for about 5 minutes.

8. We extract the used spices.

9. Pour the fragrant strawberry jam with lemon into sterile jars and store it on the pantry shelf under a hermetically sealed lid.

chapter 3. strawberry mint jam recipe

Mint will add a piquant aftertaste to your strawberry jam.

Ingredients:

strawberries and sugar in the amount of 5 and 7 glasses, respectively;
a bunch of fresh mint leaves;
small lemon;
a glass of boiling water;
thickener 2 packs. It can be - gelfix, confiture or pectin.

Section 1. Cooking

1. For strawberry jam, you need an infusion of fresh mint. It can be obtained from boiling water, which is poured over the prepared grass. Strain after 30 minutes.

2. Combine mint and sugar in a stainless steel bowl and bring to a boil.

3. Pour the strawberries cut into 4 parts, pour in the juice of freshly squeezed lemon and wait for the mass to boil. Remove the foam, stir with a wooden spatula.

4. After boiling, add a thickener and actively mix the strawberry-mint mass,
Let the jam simmer for 1 minute and remove from heat.

5. Process jars and lids until the jam spills. Either steam sterilize, or in the oven, or in a slow cooker, or in the microwave.

6. Roll up the jam with lids, turn the jars over, put them upside down and wrap them in a blanket.

7. After the jam has cooled completely, transfer it to the cellar for storage.

chapter 4. Delicious and thick strawberry jam

We suggest adding an orange to strawberries, and to make the jam thick, we use gelatin in this recipe.

Ingredients:

2 kg strawberries;
1 kg of sugar;
500 g of orange pulp;
40 g of gelatin (previously diluted in 200 g of boiling water).

Section 1. Cooking

1. Preparation of berries: washing, cleaning of green leaves, removal of rotten and damaged fruits. The orange is peeled and crushed with a blender.

2. Processing: crush the strawberries until smooth (mashed). Pass through a sieve to weed out small bones. This will give the jam beauty and tenderness.

3. Cooking: sugar and orange are added to the puree, the whole mixture is boiled over medium heat for 20 minutes. For quick dissolution of sugar and uniform heating, it is necessary to constantly stir the boiling mass. Additional ingredients can be added as desired.

4. Completion: after 20 minutes, the pot with jam is removed and covered with a cloth (gauze, towel) so that it absorbs moisture and the jam becomes thick. It is advisable to repeat the cooking step twice to get the optimal consistency of a great dessert. During the last cooking, add gelatin.

5. Roll up the jam with lids, turn the jars over, put them upside down.

6. Jars of thick jam are ready for storage.

Chapter 5. Video recipe

Strawberries are one of the tastiest and healthiest berries we can enjoy during the berry season. But the strawberry season does not last long, so many housewives harvest strawberries for the winter, because it's so nice to open a jar of strawberry jam in winter and remember the summer days with a cup of tea! I offer you several proven options for making strawberry jam from the culinary archive of my family.

Strawberry Jam Ingredients:

Strawberries 1 kg
Sugar 1 kg
Citric acid - on the tip of a knife

In addition, you will need:

Seamer
2 jars of 0.5 l (for this number of berries)
Seaming lids
enameled or stainless steel pan

How to make strawberry jam:

1. Rinse the strawberries thoroughly. To do this, I fill it with water and let it stand for a while, then I wash it with my hands and put it in another dish, sand and dirt have settled to the bottom, and the water needs to be drained. Pour water over the berries again and rinse again, put in a colander and let excess water drain, dry a little.

2. Sort through the strawberries and remove the tails.

3. Put the strawberries in an enameled bowl or pan, add sugar and knead well with an ordinary crush or use a blender for this.

4. Prepare two 0.5 l jars and lids in advance by sterilizing them. Lids can be boiled for 1-2 minutes in a saucepan. And the jars can be sterilized over steam or pour a small amount of water into each of them and place in the microwave, after boiling the water, hold for 2-3 minutes.

5. Take a small enameled (or stainless steel) saucepan, pour about a glass of strawberries with sugar into it with a ladle or a large spoon and put on fire. Let it boil, then reduce heat and simmer for 5 minutes, stirring occasionally to prevent burning. In many recipes for jams and jams, it is recommended to remove the foam, I do not remove the foam.

6. When the mass has boiled down a little and thickened, pour it into a pre-prepared jar and cover with a lid. At the bottom of each jar, sprinkle citric acid on the tip of a knife to prevent the jam from sugaring.

7. In the same pan, pour the next portion of strawberries with sugar and cook in the same way. Excess foam that rises to the edge of the jar can be removed in a saucer and then eat it)) Roll up the filled jar.

Here is the first option for making strawberry jam. Due to the fact that the jam is boiled in small portions for several minutes, it retains its beautiful ruby color and strawberry taste.

I offer you another version of strawberry jam, which can be prepared in 5 minutes. To do this, you need pectin (or Confiture, it can be called differently). The advantage of this method of preparation is that such jam can be made faster, and sugar is laid in half as much, since pectin will perform the gelling property here. According to this recipe, a thick strawberry jam is obtained, which in consistency is a bit like jam.

What is pectin? This is a completely natural substance of plant origin, which is obtained from vegetable raw materials: apple pomace, sugar beet pulp or citrus peels. Fruit jellies and jams are often prepared using pectin - from cherries, apricots, figs, peaches, etc.

Ingredients:

Strawberries 1 kg
Sugar 0.5 kg
Pectin 1 sachet (20 g)
A little lemon juice (it will make the jam even thicker)

Recipe for strawberry jam with pectin:

1. Mash the prepared strawberries with a crush or chop in a blender, add pectin and mix. Also add lemon juice if using it.

2. Put on fire, bring to a boil and only then pour sugar and stir.

3. Boil over medium heat, stirring constantly, 5-7 minutes. Pour into pre-prepared and sterilized jars and roll up.

Strawberries can also be frozen for the winter. In winter, it will be possible to use such strawberries for baking as a filling or eat with tea. To do this, knead it with sugar (for 1 kg of berries, about 300 g of sugar), pour into plastic containers (it is also very convenient to use sour cream or yogurt jars with lids for this). And freeze in the freezer.

Now you know how to make strawberry jam or freeze strawberries for the winter! Leave your comments and share the recipe with your friends on social networks! Good luck with the preparations and bon appetit!

When the euphoria from the first berry passes, it's time to think about preserving the gifts of summer at home. In addition to jam, I suggest that you certainly cook a few jars of thick, delicious strawberry jam. The advantage over other blanks is that overripe and all crumpled strawberries can be used for processing. Since there is no goal in harvesting to keep the berries whole, I cook jam and marmalade when there is a big harvest, and I can’t process it quickly.

Strawberry jam is easy to prepare, the main thing is to make the consistency thick, homogeneous and without pieces of berries, how it differs, the recipes of which you can find in another article. Many do it the old fashioned way, without a thickener, boiling down the mass for a long time. Modern hostesses use various pectin-based products - gelatin, gelfix, jam. You can find and apply agar-agar, it will also make a workpiece of a rich consistency.

Strawberry jam - a recipe for the winter without a thickener

This is a classic version of strawberry jam. Our grandmothers made a blank without thickeners. Prolonged boiling of the berries made it possible to achieve the desired consistency.

Take:

Berries - kilogram.
Sugar - kilogram.

Tip: if the berry is sour, increase the amount of sugar.

How to weld:

Rinse the berries carefully, being careful not to completely crush the already damaged ones. Drain excess water, pat dry and remove sepals.
Put in a saucepan, sprinkle with sugar, mix gently and set for a couple of hours, giving time to start the juice.
The next step is to puree the strawberries in any way possible. Crusher, blender, food processor - the main thing is that the mass becomes homogeneous.
Put to boil. Start with a high heat, but after boiling, lower the gas power and simmer for about an hour.
By this time, the jam will be almost half as much, the mass will thicken and darken.
Put a drop on the saucer, if it slowly spreads, and does not spread, the jam is ready. Cook for some more time if necessary.
Properly cooked jam can be stored under a nylon lid. Worried about the safety of the workpiece - roll it up with iron, spreading it into sterilized jars.

Thick strawberry jam - recipe with gelatin

This cooking option at home is also considered a classic. Thanks to the addition of gelatin, the jam cooking time is significantly reduced, and its consistency meets all the requirements for harvesting for the winter. If you change the proportions and technology, then you can prepare. Interested? Check out the other page for recipes.

Required:

Strawberries - 1 kg.
Gelatin - a bag of 20 gr.
Sugar - 1 kg.
Lemon juice - a spoon.

Step by step cooking recipe:

Prepare strawberries by peeling and rinsing. Be sure to get rid of excess moisture, this will prevent you from quickly achieving the desired consistency.
Fold in cooking utensils, immediately work with a blender.
Start cooking: slowly heat the mass until the first signs of boiling appear.
After that, add sugar, add gelatin crystals. If you decide to prepare with lemon juice - pour it in at the same time.
Stir until sugar dissolves. Next, mark exactly 5 minutes and cook dessert.
Set aside from the burner, quickly distribute into jars and seal. Send the cooled jars to the pantry for winter storage.

Recipe for Strawberry Jam with Citric Acid

Lemon and its acid are also considered an excellent tool that can give the jam the necessary thickness. So much so that the workpiece is more like marmalade. The secret to the success of this recipe is that the dessert is prepared in small portions. Cooking technology will save much more vitamins. And the appearance of the workpiece will exceed all expectations - the jam will come out of a noble ruby color.

You will need:

Fresh berry - kilogram.
Citric acid - a pinch.
Sugar - 1.2 kg.

How to make delicious jam:

An important cooking condition: after preparing the strawberries for cooking, dry the berries thoroughly.
Prepare jars with lids in advance - sterilize (two of the given number of berries will be needed). At the bottom of each drop citric acid on the tip of a knife.
Grind the berries in a puree with a blender.
Combine the berries with sugar, stir well.
Pour the first portion of the strawberry mass into a small saucepan (remember, I said that we will cook in small portions).
Pour in about a glass, let it boil and boil for about 5 minutes over low heat. It is advisable to stir the jam continuously. But the foam is allowed not to be removed. If it rises too much, starts to interfere, then remove it.
Transfer the thickened mass to a jar, cover with a lid so that it does not cool.
Next, pour another glass of sugar strawberries and do the whole process again.
Continue boiling until you fill the jar to the top. Roll up, cover and chill upside down.

Strawberry jam in a slow cooker

A simple and quick recipe, from the category of five minutes. The only downside is that it doesn't get too thick. However, if you increase the cooking time, then the consistency is perfect.

Strawberries - 1.5 kg.
Vanillin - 2 standard packs.
Sugar - 1.3 kg. (the amount of sugar depends on the sweetness of the berry, it can be reduced).

How to cook:

Any substandard berry will do - small, overripe, damaged. Rinse, remove tails, let excess moisture drain.
Punch with a blender to the state of gruel and put in a bowl.
Pour sugar and vanilla, mix thoroughly and put the slow cooker on the "Cooking" mode.
Bring to a boil quickly. If the foam “tramples”, which often happens if the berry is juicy, remove it.
To make the jam boil faster, cover the lid, but keep an eye on the jam so that the jam does not escape.
We noticed that the mass boiled and began to rise - quickly turn off the multicooker.
Remove the foam, turn on the gadget again and cook for 5 minutes.
At this stage, cooking can be completed. But if you are not satisfied with the density of the workpiece, then boil for an additional 10-15 minutes.
Pour the jam, close with screw caps, which are very convenient for canning. Recently, I try to use only them. The blank is stored on the shelf of the refrigerator. If you want to put it in the pantry, roll it up under an iron lid.

How to cook delicious strawberry jam in a bread machine

Housewives who have a bread maker in the house certainly appreciated the ability of a home assistant to cook delicious jams from different berries. This unit is endowed with a huge advantage even over the slow cooker so revered by us - the dessert does not need to be stirred and monitored. The clever bread maker does everything herself - cooks, stirs. You just have to load the components and distribute the finished dessert into jars.

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