How to make jam from large strawberries. French style strawberry jam with lemon and orange

31.07.2019 Pasta, pasta, dumplings

Date of publication: 06.07.2017

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

This is not just a tasty berry, but a storehouse of vitamins and useful elements.

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

Delicious, fragrant, aromatic, and most importantly healthy jam must be prepared 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 making strawberry jam.

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

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 should 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 elapsed, 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 a thicker consistency, cook for longer.
It will be ready when a drop of jam does not spread on the plate.
We lay out hot jam in sterile jars.

Jam jars can be turned over to ensure 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, we will use the small ones entirely.
We prepare syrup for 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar.
Boil the resulting syrup from sugar and water 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 way of cooking will provide even more beneficial 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. Transfer to plastic 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 should 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

Strawberries are combined with everything 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 the almonds with 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 inimitable 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 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 a 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.

Preparation:

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

Pours sugar over the berry. And let it stand for 5-7 hours for the juice to appear.

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.

We pour the ready-made jam into jars and close it with a canning key.

Bon Appetit!

Strawberry jam with tangerines

Ingredients:

Strawberry - 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:

Strawberry - 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 currants, dry them. 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:

Strawberry - 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 put it in clean jars, store in the refrigerator.

Bon Appetit!

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

Bon Appetit! Be healthy!

Strawberries are the first summer berry to appear in home gardens, and therefore on market shelves. You can talk for a very long time about the taste and useful properties of this berry, but everyone has known about them for a long time, so the hostesses diligently preserve all kinds of strawberry preparations for the winter.

Of the many types of jams, compotes and jams, the most popular is strawberry jam with whole berries. Children like whole berries that remind them of summer, and housewives like the opportunity to cook aromatic jam in almost 5 minutes.

The classic recipe for strawberry jam with whole berries

This delicious translucent jam is not only great for pancakes and pancakes, but whole berries from it can be used as a decoration for any dessert. Its preparation is not a very laborious process, but it requires a certain amount of time, which will be more than covered by the enjoyment of the result.

Sequencing:

Thick strawberry jam with whole berries

Thick strawberry jam is not only a fragrant addition to tea, but also a delicious filling for pies. Its preparation differs from the classic recipe in that either the number of boils is increased to 3-4 instead of two, or thickeners are used (gelatin, pectin, agar-agar).

Below is a recipe without thickeners. To prepare it, you will need additional equipment - four saucers cooled in the freezer to check readiness.

To cook two half-liter jars of thick jam, you need to take the following ingredients:

900 grams of strawberries;
1 kilogram of sugar;
half lemon juice about 30 ml (optional);
10 grams of butter.

Preparation:

Prepare the berries for heat treatment: wash, dry, sort, sprinkle with sugar and leave for 8-12 hours;
Cook the prepared strawberries over low heat, and after dissolving the sugar, bring to a boil and boil for 10-15 minutes on high. At this stage, you can add lemon juice;
Remove the boiled berries from the heat, and drip a little syrup onto a chilled saucer. If the syrup does not spread, then the jam is ready. Otherwise, boil again, after it has completely cooled down;
During the last boil, add 10 grams of butter to the jam. Allow the prepared jam to cool slightly, and then put it in the jars and close.

Delicious strawberry jam with whole berries "Pyatiminutka"

The peculiarity of this jam is that the berries are boiled for five minutes, and infused in their own juice for 2-3 days.

For 2.5 liters of jam you will need:

2 kilograms of strawberries;
1 kilogram of sugar.

It will take 2-3 days from the beginning of preparation to rolling the jam into jars, but most of this time will not be taken by active actions, but by the infusion of berries in syrup.

Progress:

Sprinkle the prepared strawberries with sugar, and leave overnight to infuse in its own juice with sugar;
The next day, boil the jam: until the sugar dissolves - over low heat, and then boil for 5 minutes over high;
Let the jam cool and brew for a day. So repeat 2-3 times, after which it will be ready.

Whole berry jam with gelatin in a slow cooker

The process of making jam in a multicooker is not very different from the usual one. The only thing that does not need to be done is to constantly monitor the process. Due to the fact that the jam is prepared under a closed lid, and the moisture does not evaporate, it often turns out to be watery. This can be remedied by using thickeners such as gelatin.

For jam in a multicooker with a gelling composition, you will need:

1 kilogram of sugar and strawberries;
½ multi-glass of water;
2 tablespoons of gelatin.

The multicooker cooking process will take 1 hour.

Cooking steps:

Rinse the berries, sort out, cover with sugar and leave to infuse for a period of 8 hours. It is better to immediately do this in the multicooker bowl so as not to crush the berries when transferring;
Drain some of the syrup that has evolved to dilute the gelatin in it. Add some water and cook for 1 hour using the "Stew" option;
Add gelatin diluted in strawberry juice 2 minutes before the end of the program. Cork the finished strawberry jam in hot sterile jars.

It is better to cook jam with whole berries by first testing the recipe on a small amount of strawberries, and then, taking into account all your mistakes, go to larger volumes.

For jam, you should choose slightly unripe fruits and in no case wrinkled or overripe, otherwise, instead of jam, you will get jam.

As it boils, foam will form on the surface of the contents of the pot. It is better to collect it, since it will contain seeds and villi from berries, which will be superfluous in the finished jam.

The berries must definitely stand, covered with sugar, otherwise they will simply creep when boiling, and the sugar that has settled on the bottom will burn. For the same purpose, dishes with a thick bottom are also used.

In the process of cooking the berries, it is better not to touch or interfere with the jam once again, and if you do this, then very carefully with a silicone or wooden spatula.

It would seem that there is nothing easier than making strawberry jam. I put the berry in, mixed with sugar and cook to your health. But strawberries are tender and capricious. If cooked improperly, your jam may look like porridge or “ferment. Let's start by looking at some of the intricacies of the process.

How to cook strawberry jam correctly.

First you need to select the right berries. They should be of medium size and as ripe as possible without damage. reject overripe.

Put the strawberries in a colander and rinse them under cold water several times. Then lay out in one layer on a towel to dry. If you leave the berry in a colander so that the water is glass, the lower berries will become watery and wrinkled, we do not need this. Now you can remove the sepals.

Now about the plan. For cooking, we need an enamel bowl or saucepan and a wooden one! stirring blade. I prepare jars like this, wash them with laundry soap, rinse well and sterilize them in the microwave. For liter and half-liter, 2.5 minutes is enough.

That's all ready, and now for the recipes.

Strawberry jam for the winter.

The first recipe is the simplest.

Ingredients: 1 kg strawberries and 1,200 kg sugar.

Pour a layer of berries on the bottom of the pan, then a layer of sugar, then again a layer of berries, and again a layer of sugar. We close and put in a cool place for several hours so that the strawberries give juice.

Then we put the pan on low heat and cook until tender, stirring constantly and skimming off the foam. Let the jam cool and pour into jars, then the berries will not be on top, but evenly distributed in the syrup.

The second recipe, berry to berry.

Ingredients: 1 kg of berries and 1 kg of sugar.

Place the berries in a bowl or pan, cover with sugar and leave for 5 hours to get juice. Then we put on low heat, and stirring well, bring to a boil. Remove the foam and remove the pan from the heat. Let it cool for 10 hours.

After complete cooling, we repeat the process, bring to a boil, remove the foam, cool. This must be repeated 3 times. It doesn't matter that for a long time, but the berries in the jam are strong, not boiled.

The third recipe. Jam - five minutes, all vitamins are preserved in it.

Ingredients: 2 kg of berries, 3 kg of sugar and 3 glasses of water.

First we cook the syrup, it is better to use a saucepan, then it is more convenient to wrap it up. Bring the syrup to a boil, remove the foam and add the berry. Bring to a boil and simmer for 5 minutes, stirring should be done trying not to damage the berries.

Then the pan should be immediately wrapped in something warm and left to cool slowly. Put the cooled jam into prepared jars and close with nylon lids.

In fact, every housewife knows how to make strawberry jam, but each has its own favorite recipe. Try mine, you might like it.

Please see one more recipe.

Everyone, without exception, loves aromatic thick strawberry jam! If in winter you can taste whole sweet berries and wash them down with hot tea, then we can say that there is definitely happiness.

The simple recipes for strawberry jam, which I have selected for you, will help you stock up on this summer treat for future use and while away long winter evenings with a cup of tea with your favorite girlfriends.

And if you get tired of the seagull, then look here. Here you will find a couple of delicious homemade liqueurs for women!

Strawberry jam without boiling berries

The perfect recipe for making jam without boiling. In summer, in hot weather, you don't really want to stand at the stove - it's hot. So try my recipe. It will help keep the strawberries practically fresh.

For jam you will need:

strawberries - 1 kg;
sugar - 800 gr.

Preparation:

We wash the strawberries and clean them of the stalks.

The jam berry must be firm and dry! Even a small substandard will nullify all our efforts.

In a large container, pour the berries with layers of granulated sugar. We leave the basin at room temperature overnight.

In the morning we prepare jars and sterilize them in a proven way. Sugar should completely dissolve overnight. To verify this, you can test the juice by gently stirring the jam with a spoon.

Put the jam on hot jars and close the lid.

It is better to store it in the refrigerator or cold cellar.

Strawberry jam with whole berries - a classic recipe with a step by step photo

Strawberry jam, cooked according to the classic recipe, turns out to be thick and viscous. Our grandmothers cooked it this way. The strawberries in it are whole, as they say "berry to berry". A detailed description with step-by-step photos will help you master the preparation of real strawberry jam.

Ingredients:

strawberry - 2 kg;
sugar - 1,200 kg;
lemon juice - 2 tbsp. spoons.

Preparation:

Rinse the berries and dry them on a kitchen towel. Pour peeled strawberries and granulated sugar in layers into the bowl in which we will prepare the jam. We leave the workpiece overnight and start the process in the morning.

First, very carefully put the berries in a separate bowl and boil the syrup. There is a lot of sugar at the bottom of the bowl. It should completely dissolve in the juice.

We put the container on high heat, bring to a boil, wait 5-7 minutes, remove the foam and lay in the berries.

Cook over high heat until boiling again, gently stirring the strawberries in the syrup. We leave the jam for 8 hours.

If you started cooking in the morning, then the next stage will be in time for the evening. Thus, we boil the jam 2-3 times for 5 minutes with a boil and set aside to stand for 8 hours each time.

The last stage is to boil the treat to the desired thickness. Boil the strawberries over low heat for 15-20 minutes, and check the density with droplets on a plate. But I personally always try it myself. In a spoon, the jam cools quickly and it becomes clear how it will become in the jar. So you definitely won't be mistaken.

The photo shows a completely ready-made dessert - after all the brews. Here is such a strong berry.

Before the last cooking, add 2 tbsp. tablespoons of lemon juice. It will keep the sweet work piece free from mold and sugaring!

In sterilized jars we lay out the finished delicacy hot, close with lids and turn over. It is better to store it in a cool place! You can in the cellar.

Classic jam differs from "quick" desserts in maroon color and honey consistency. And on winter evenings, it will delight both children and adults with its fragrant sweetness!

Five-minute strawberry jam

Strawberry jam "Pyatiminutka" is probably known to everyone. In our family, it is the most beloved, because the berry turns out to be practically "alive" in it. The recipe for its preparation is very simple and even novice cooks can do it.

You will need:

strawberries - 1 kg;
sugar - 1 kg;
a pinch of citric acid.

Preparation:

Rinse the strawberries, remove the stalks and cut the large berries in half. We fill the blank with sugar and gently shake the basin so as not to crush the strawberries. We leave the future jam under the lid for 8 hours. During this time, the berries will give a lot of juice.
Then we put the strawberries with sugar on the fire, bring to a boil and cook for 5 minutes, removing the foam.
We repeat the operation 2 more times. After each cooking, the jam should cool completely. At the end of the last cooking, add a pinch of citric acid and that's it - our dessert is ready.

How to make thick strawberry jam

Another way to make thick strawberry jam. It turns out to be fragrant and incredibly tasty.

You'll need:

strawberries - 2 kg;
sugar - 1.5 kg;
half a lemon with zest.

Preparation:

Fill the berries prepared in advance with sugar and leave overnight. The strawberry will let the juice out and it will begin to dissolve the sugar.
In the morning, put the blank on the fire and boil for about 10 minutes. We catch the berries with a slotted spoon, put them in a separate bowl, and cook the syrup for an hour with the lid open.
Then add the finely chopped half of the lemon with the zest and cook for another hour.
Now you can return the berries to the syrup and continue cooking at minimum heat for 20-30 minutes.

We check the thickness of the jam like this - pour the syrup on a plate and draw a dividing line, if it does not leak, then the dessert is completely ready!

Bon Appetit!

Strawberry Banana Jam Recipe

Sometimes we have to put in a lot of effort to please our family and friends! A simple recipe for strawberry banana jam can be taken on a note and written in a notebook. This is a completely new solution to the well-known strawberry flavor - fresh and unconventional!

Ingredients:

strawberries - 1 kg;
bananas - 2 pcs;
sugar - 700-800 gr.

Preparation:

We leave the berries covered with sugar to brew overnight so that the juice stands out.
In the morning we put the strawberries on a small fire and cook until the sugar is completely dissolved.
We peel the bananas, cut them into cubes and send them to a saucepan with jam.
Cook for another 15 minutes, remove from heat, and leave the treat for 3-4 hours.
Then we boil the dessert again until fully cooked. We pour into jars and put them in storage.

And tasty creams can be served with morning tea.

Strawberry jam with gelatin - recipe and photo

Strawberry jam with gelatin turns out thick and delicious. It is prepared according to a simple and quick recipe, and it is stored for a long time at room temperature.

We need:

strawberries - 500 gr;
sugar - 300 gr;
gelatin - 10 g;
mint optional.

Preparation:

Cover the washed and peeled strawberries with sugar. You can add a sprig of mint for flavor.
Let the berries stand for several hours, and then place the bowl on low heat. The foam must be removed, and after a while the mint sprigs must be removed.
While the berries are boiling, prepare the gelatin according to the standard recipe. As a rule, it is indicated on the package.
After 10 minutes of cooking, gradually pour in the gelatin and stir the jam.
We keep the dessert on the stove for another 5-7 minutes, turn it off and let it cool completely.

The boiled strawberries must be chopped with a blender until smooth and gelatin also added.

The liquid jam will thicken very soon. It can be served to the table for the delight of family and dear guests!

Strawberry mint jam

Aromatic strawberry jam can be complemented with new notes of mint and oriental spices. The original recipe is worthy of another culinary feat and astonished admiration!

Ingredients:

strawberries - 1 kg;
sugar - 1 kg;
water - 200 gr;
basil (mint) or mint - 1 sprig;
lemon - 1 pc;
spices - ginger root, nutmeg, cinnamon powder, lemon peel and juice.

Preparation:

First, let's make a syrup from sugar and water.
Then add 20 grams of finely chopped ginger root, 2 tablespoons (no slides) of nutmeg, a level teaspoon of cinnamon, juice and zest of one ginger. Basil and mint sprigs will add taste and aroma to the jam.
Bring the syrup to a boil and start putting the berries in it. At the beginning of cooking, remove the foam and stir gently sometimes.
In total, we boil the jam for 5 minutes, let it cool, and repeat the procedure 2 more times.

Spices and mint will give the dessert a unique exotic taste. The jam will enchant children and adults with its sweet taste and delicate mint aroma!

And as always, in the end, a video recipe for thick strawberry jam with hard berries.

Bon appetit and see you soon!

Strawberry jam is to the liking of adults and children. According to the traditional recipe, the main ingredients are the berries themselves and granulated sugar. As a result of prolonged heat treatment, sugar is boiled down, which subsequently turns into syrup. The sweet composition permeates the strawberries, making them lusciously sweet. Experienced housewives, through trial and error, have developed their own recipes, we will consider them in order.

Features of making strawberry jam

For the preparation of delicacies, only ripe fruits are used. Unripe berries practically do not smell and are considered tasteless. In this case, overripe specimens are boiled down so much that decay occurs. For this reason, strawberries should be moderately ripe and flavorful.
The cooking time for large and small strawberries varies greatly, so try to choose the same fruit. If you want to cook jam, in which the strawberries will be preserved in their original form, prepare a dish of small berries. Large fruits languish for a long time and boil too much in the process.
Before making the jam, the berries must be prepared. The fruits are sorted out to eliminate extraneous debris. Next, the strawberries are washed in a bowl of cold water. Be sure to dry the berries by placing them on a soft cloth. Otherwise, the jam will turn out to be liquid. After drying, remove the bowl and leaves.
Adding a lot of sugar is considered an important aspect of making strawberry jam. In most cases, 0.5 kg. berries account for about 650-750 gr. sand. You can not save on sugar, with a smaller amount, the jam will become moldy or ferment due to the development of bacteria.
Strawberry jam is loved by many people not only for its taste, but also for its beneficial properties. To keep them in full, do not prolong the heat treatment time. Pre-mixing the berries with granulated sugar will help to reduce the juice. After 2 hours, the strawberries will release the juice, making it easier for you.
You can preserve the original structure of the berries and soak them with a sufficient amount of syrup using step-by-step cooking. Sugar should gradually penetrate into the strawberry cavity, so the jam is cooked at regular intervals between the previous and subsequent boiling.
The quality of the product depends on how many berries you boil at a time. It is not recommended to send more than 2.5 kg for heat treatment. fruits. Otherwise, the strawberries will begin to "sour" and fall apart. You will make jam, not jam. In addition, too long simmering kills all vitamins and beneficial enzymes.
If you plan to close the jam in jars, pre-sterilize the lids and directly the container itself. To do this, the dishes can be heated in the oven or boiled on the stove and then dried thoroughly.
After packaging the finished product in cans, wait until the composition has completely or partially cooled down, do not rush to seal it tightly. Condensation must not accumulate on the inside of the cover, which is rolled up with a special key. Swirl only after steam has escaped.

Strawberry jam: a classic of the genre

sugar - 1.8 kg.
strawberries (fresh) - 2.7-2.8 kg.

Fill a basin or a clogged sink with cold running water, pour the berries. Let them float for 5-10 minutes, then rinse thoroughly.
Spread out a few cotton towels and dry the berries on them. The liquid should evaporate completely, only after that the sepals are removed.
Small berries are suitable for cooking jam, larger specimens are cut into 2-3 sections. Prepare a cauldron or heat-resistant dishes with thick walls and a bottom, send berries to it.
Sprinkle them with 800 gr. granulated sugar, wait 7 hours. Achieve the effect that the strawberries release the maximum amount of juice. For convenience, carry out the manipulations immediately after waking up in the morning, in the evening you will send the berries for the first cooking.
When the strawberries release their juice ("dry"), put the container with berries on the fire and bring until the first bubbles appear. In no case stir the contents of the pan, shake the container slightly, ensuring an even distribution of the berries. Use a slotted spoon or ladle to collect the sugary foam that forms.
When the composition boils, add 380 gr. granulated sugar, simmer the mixture on low power for 10 minutes. After the expiration date, leave the dishes with berries to cool for 7 hours, covering the pan with a thick cloth.
When the specified time has passed, send the jam again to cook. Add another 350 gr. sugar, simmer the product for a quarter of an hour. Then turn off the stove, cover the dishes with a blanket, wait 8 hours.
After that, bring the jam to a boil again, add the remaining granulated sugar. Heat treatment in this case has a minimum duration of 5 minutes. You can add citric acid to the tip of a knife if you like.
Turn off the stove, leave the jam for a third of an hour to cool partially. At this point, sterilize the container (oven or water bath). Dry the container, pour the finished product without stepping back from the edges of the container.
Roll up the covers with a special wrench, make sure there are no leaks. Turn the composition upside down, wrap it in a warm blanket. Wait 20 hours, transfer the jam to a room for long-term storage.

granulated sugar - 1.8 kg.
lemon - ½-1 pc.
strawberries (fresh, moderately ripe) - 2.6 kg.

To get started, carry out preliminary preparation, eliminating all unnecessary. Sort out the berries, remove the spoiled and rumpled ones. Pour cold water into a basin, send berries to it. Throw the strawberries on a sieve, leave to drain. Shake the tool periodically to help dry the strawberries.
Transfer the fruits to cotton towels, blot the berries. Remove the leaves and cups, and place the strawberries in a deep saucepan with a thick, shallow bottom. Sprinkle the composition with granulated sugar, leave for 6 hours in a cool place. During this time, the fruits will "dry up", that is, they will give away the juice.
When the specified period comes to an end, send the dishes to the stove, set the fire to the minimum mark. Shake the pan to stir the berries. Using a wooden spatula, collect the sugar from the walls of the container, wait until the crystals are completely dissolved.
When the future jam starts to boil, cook it for another 10 minutes. Skim off the foam from the surface of the composition (required!). Use a slotted spoon to catch the strawberries, leaving the syrup in the saucepan. Simmer the liquid under the lid, leaving a small hole.
The duration of the heat treatment is 50-60 minutes. The syrup must be stirred periodically. At this time, wash the lemon, chop it into very small cubes, remove the seeds. Cut from the fruit "butt", send to the strawberry syrup.
Boil the contents for another 45-50 minutes on a fire between medium and low. After the due date, take the previously caught strawberries and transfer them to the lemon liquid. Stir the jam, simmer the mixture for 1 hour on low power.
At this time, proceed to sterilize the lids and containers for twisting. Dry the jars, pour hot jam over them. Do not block, wait until it cools, then roll up the lids. Wrap the jam in landscape sheets or a dark bag, store in a cold place.

Strawberry jam in 30 minutes

granulated sugar (preferably cane sugar) - 2.8 kg.
strawberries (fresh, ripe) - 2.5 kg.
citric acid - 4 gr.

Making jam starts with processing berries. You need to sort out the fruits and remove the unripe, spoiled, rumpled ones. After that, pour cold water into a bowl, soak the strawberries, wash them well.
Tear off the sepals and leave the strawberries to dry on the towels. Prepare a wide, thick-bottomed saucepan, lay out the berries and granulated sugar alternately. Place the dishes in the cold for 10 hours, then start cooking.
Using a wooden spoon, stir the contents of the pan, simmer over low heat until the granulated sugar crystals dissolve. Once the granules are dissolved, increase the power to the middle.
Cook the strawberry mass for another third of an hour, constantly remove the foam. To add flavor and flavor to the jam, add citric acid. Boil the mixture until it dissolves.
Sterilize glass containers and lids to them, refrigerate the finished product. Pack the jam into jars, wrap with parchment paper. Store in the cold.

purified water (drinking) - 120 ml.
granulated sugar - 840 gr.
fresh strawberries - 1.4 kg.

Sort the berries, send them to a bowl of cold water, leave for 10 minutes. Now wash the strawberries thoroughly, exclude unsuitable specimens (rotten, green, spoiled, etc.).
Transfer the strawberries to a heavy cotton cloth and let the moisture drain. When the fruit is dry, remove the sepals.
Rinse the multicooker bowl, boil drinking water and pour into a container. Add granulated sugar here, set the function "Soup", "Broth", "Stew", "Pilaf" or "Porridge". Some multicooker are equipped with the Jam program.
Set the timer for 5-10 minutes, during this period the sugar and water will turn into syrup. When the specified time has elapsed, open the lid of the multicooker, stir the mixture. Simmer the composition for another half hour.
Now add the pre-washed and dried berries, if you wish, you can grind them with a blender (at the end you will get jam-jam).
Turn on the timer of the device for 15 minutes, cook the mixture under the lid. Do not forget to gently stir the mass so that it does not burn. At the end of the manipulation, pack the composition into sterilized containers.
The twisting of the jam occurs after it has completely cooled down. Otherwise, condensation will start to accumulate, exposing the product to mold. Store the jam cold.

It's easy to make strawberry jam if you follow the step-by-step instructions. The consistency of the composition will tell you about the readiness of the delicacy. A drop of a properly prepared product does not spread on a flat dish, while the sire has a light, not caramel, shade. Pay attention to the smell, strawberry jam smells like berries, not burnt sugar. The delicacy berries must be completely saturated with syrup, the presence of "raw" areas will lead to an early spoilage of the jam.