It's time for blanks - it's not only endless twists, pickles, jams, but also constant running around in search of jars, lids and keys. Strawberry jam is no exception; the recipe for the winter necessarily requires you to have good and correct jars. Well, all the secrets of a delicious result are: adherence to technology, high-quality sterilization of dishes, as well as the use of the right kitchen utensils.

How to properly sterilize jars

And now about everything in order. How to sterilize our jars with lids so as not to spoil the jam? The easiest and most common way is for a couple.

1. We fill the pot halfway with water and wait for it to boil. We install a colander on top, after which we put the jars on it with the neck down. Steam cans for 1 liter for 5-7 minutes. If the volume is larger, we increase the time.
2. Boil the lids separately. We must drown them in water completely.
3. Remove the heated jar and put it on the bottom, cover with a lid.

We figured out how to prepare the dishes, now let's find out how to make strawberry jam for the winter.

Strawberry jam "Lesnaya Polyana" for the winter

Ingredients

• - 1 kg + -
• - 1 kg + -

How to make strawberry jam for the winter

If we are talking about harvesting for the winter, then this does not mean that you can eat it only for the New Year.

Strawberry jam, prepared for the winter, is good at any time of the year. It tastes as good as the five-minute jam, however, unlike the latter, it can be stored for a whole year (of course, with proper sterilization of cans and lids).

1. We wash the strawberries with cold water, select good and spoiled berries. Only the best specimens should be taken into strawberry jam. We discard the washed strawberries in a colander, wait for the excess water to drain. We cut off the green tails, throwing them into a deep container.
2. Fill with sugar, mix gently with a wooden spatula, leave for a couple of hours.
3. We transfer the strawberries that have let the juice into a saucepan with a double bottom. Immerse the blender in a saucepan and chop the berries in puree.
4. Move the pan to the fire. As soon as signs of boiling appear on the surface of the strawberry puree, immediately reduce the heat and cook until the jam is half as much.

On average, this will take about an hour. In addition, the jam should darken and thicken.

5. Pour the jam into the prepared jars, close them with sterilized lids, turn them over and place the containers with their neck down.

If you cannot determine the readiness of the jam, drop it on a saucer. If it is ready, then the drop will not spread, but smoothly creep away.

Strawberry jam for the winter with lemon

The story of soaking berries in sugar can be completely omitted, and proceed immediately to the recipe for strawberry jam for the winter with zest.

Ingredients

• Strawberries - 1 kg;
• Granulated sugar - 1 kg;
• Lemon - 2 pcs.

Making strawberry jam for the winter with lemon

• We sort out the strawberries, remove the pedicels, rinse, transfer them to a thick-walled dish.
• Wash the lemon, dry it with a disposable towel.
• We rub the lemon zest on a fine grater, and squeeze the juice from the lemon itself. Add the zest and juice to the strawberries and mix everything.
• Pour sugar on a baking sheet and send it to warm in the oven for 10 minutes. The temperature of the "solarium" for jam should be 100 degrees.
• We put the saucepan with all the contents on the stove and bring to a boil. Boil for 5 minutes.
• Add heated sugar.

Sugar at normal temperature, when in contact with heated strawberry puree, can bring down the temperature of the jam, thereby disrupting the technology.

• We reduce the fire and cook for another 20 minutes. We ruthlessly remove all the foam that will form.
• We remove from heat, defend for another 10 minutes. We pour into sterilized jars and seal.
• We remove the first sample only after 2 weeks.

Have you heard anything about pasteurization? It is advisable that each jar of jam goes through this final stage.

1. Heat the water in a large saucepan to 70 degrees.
2. Pour jam into warm jars, cover with a lid, put in a saucepan. Make sure that the jar is not completely covered with water, and does not reach 3 cm to the neck. Close the pan and continue heating.
3. We warm up the water to 95 degrees, then turn off the stove.
4. We leave the cans for 15-25 minutes. The time depends on the volume of the dishes with jam.
5. Close tightly, leave to cool. In this case, you do not need to turn them over.

Like this! It's not always easy to prepare a healthy berry for the winter, but staying in the cold without summer vitamins is even worse. So go for it, patience and work will grind everything!

The most popular berry in the world is by far the strawberry. Its unusual aroma, sour-sweet taste and soft texture delight many. One of the favorite desserts is considered strawberry jam, the recipe for which is simple and every housewife can cook. How to make thick strawberry jam for the winterusing simple recipes described in this article.

Strawberry jam is very useful, especially in winter when vitamins are so lacking. To cook jam can be done in several ways: traditional, in a slow cooker, in a bread maker, with gelatin and with pectin. Each of them has a different preparation method, but the jam always turns out to be tasty and aromatic.

Cooking secrets homemade strawberry jam

Classical a simple recipe for the winter

This method is the easiest and most widely used one. In order to make a delicious and aromatic strawberry jam, you need three ingredients:

• sugar - 1 kg;
• strawberries - 1 kg;
• juice of half a lemon;

How to make jam:

1. The berries should be washed, sorted and sprinkled with sugar, after which they should be left for 2-3 hours so that the strawberries begin to secrete juice.
2. The resulting syrup should be drained into a large container and put on fire.
3. When the liquid boils, you need to add berries and sugar there and boil for 10 minutes. Next, add lemon juice to add a spicy flavor to the dessert and remove excess sweetness.
4. If you want a more uniform consistency, the berries, boiled in syrup, are cooled and ground with a blender, after which the resulting mass is put on fire and boiled for another 20-30 minutes.
5. Ready jam should be poured into dry and sterilized jars.

Watch the video! Strawberry jam for the winter in five minutes!

Strawberry jam five minutes

This recipe is one of the most common and easy methods for making jam. This method is used by many housewives, since it is simple and quick.

• sugar 0.8 kg;
• strawberries 2 kg.

How to cook:

1. The berries should be washed, sorted out, peeled from the stalks.
2. Using a meat grinder or blender, chop the strawberries in mashed potatoes and cover with sugar.
3. Put the finished mixture on fire, wait until it boils, remove the foam and cook for about 5 minutes.
4. Then the mass is cooled and the procedure is repeated twice to make the jam thicker.

Multicooker recipe

Modern appliances make kitchen work much easier these days. You can make delicious jam in a slow cooker. This device will not only allow the hostess to save a lot of time, but also change the usual consistency of the delicacy, making it tender, dense and rich.

For cooking you will need:

• sugar - 0.7 kg;
• strawberries - 1 kg;
• citric acid - 0.5 tsp;
• gelatin - 1 tsp, (gelatin must first be diluted in 100 ml of warm water).

The very principle of cooking remains the same as when using a simple saucepan (described above). With one difference:

• Strawberry puree should be cooked in a separate container, and only after that, transfer the mixture to a slow cooker.
• Then you need to select the "Quenching" program and leave for 1 hour.
• Gelatin is added at will, to give more thickness to the jam.
• Prepared jam is poured into pre-prepared jars.

Strawberry jam prepared according to this recipe can not only become a decoration of any dish, but also an independent dessert that will fill the cold season with the aroma of summer and warmth.

Watch the video! Strawberry jam in a slow cooker - video recipe

Delicious and thick strawberry jam with orange

Very often, housewives use for making strawberry jam not only standard ingredients, which include strawberries, lemon juice and sugar, but also other components that will make the taste original and unusual. Most often used as such components:

• orange;
• apple;
• mint;
• white chocolate.

Advice! It is not worth adding all these ingredients at the same time, since they can strongly interrupt each other's taste.

You can use the following recipe:

• sugar - 1kg;
• strawberries - 2 kg;
• orange pulp - 0.5 kg;
• gelatin - 40 g, previously diluted in 100 g of warm water.

The thick and delicious strawberry jam is prepared as follows:

1. The berries should be prepared: remove rotten and crumpled fruits, peel the stalks and green leaves, wash.
2. Oranges must be peeled and chopped with a blender.
3. Chop the strawberries until smooth.
4. Before boiling, add orange pulp and sugar in mashed potatoes, then put on fire and cook for about 20 minutes.
5. Stir constantly so that the mixture warms up evenly and the sugar dissolves faster. Then you can add additional ingredients as desired.
6. Then the container should be removed and covered with gauze or a towel so that the fabric absorbs excess moisture and the jam becomes thicker. The cooking procedure is recommended to be carried out 2 times to obtain an optimal consistency. At the time of the last cooking, you can add gelatin in a thin stream, stirring constantly.

Watch the video! Strawberry jam with orange

Recipe with gelatin

The jam prepared according to this recipe turns out to be 100% thick. Gelatin will not spoil the taste at all and will help to give the jam the necessary consistency.

For cooking you will need:

• strawberries - 1 kg;
• sugar - 1 glass;
• gelatin - 1 sachet (20 g).

How to make homemade strawberry jam with gelatin.

The principle of making jam is quite simple:

• The berries should be washed and sorted out, then grind or twist in a meat grinder.
• In a cooking container, mix strawberry mass, sugar, gelatin.
• The mixture is placed on fire and boiled. Do not forget about constant stirring so that the jam does not burn.
• When the strawberry-sugar mixture begins to boil, reduce the heat to a minimum and cook for another 2-3 minutes.
• The jam is removed from the fire.
• You can check the doneness by dripping jam on a cold plate. If the drop shape holds, then the jam can be poured into jars. As it cools, the jam will thicken even more.

Homemade jamfrom forest strawberries for the winter

Forest strawberry has a wonderful aroma and taste. In winter, such a dessert can be a good addition to tea drinking.

To make forest strawberry jam you will need:

• Forest strawberry - 3kg;
• sugar - 3 kg.

Cooking process:

• Prepared berries are ground in a large container with sugar; for this, use a sieve or meat grinder.
• Strawberries are a very juicy berry, so you shouldn't add water to the mixture.
• Put the jam on a slow fire and wait for it to boil, stirring constantly.
• After that, the jam is boiled for 20 minutes, not forgetting to stir and skim. Then they are cooled. The cooking procedure is recommended to be carried out 2 times. The mixture should boil down enough and acquire a thick consistency.
• Prepare jam jars in advance.
• After boiling, the hot mass is laid out in jars, twisted, covered and left to cool.

Recipe without cooking

• 1 kg of berries;
• 1 kg of sugar.

Cooking method:

1. The berries are sorted out, only strong fruits are chosen.
2. Then the strawberries are washed several times and dried on a towel.
3. Only then are they cleaned of green tails. With a different sequence, the strawberries will be watery.
4. Interrupt the berries with a blender into a homogeneous mass.
5. Pour mashed potatoes into a bowl, cover with sugar.
6. Everything is thoroughly mixed and insisted for half an hour.
7. Stir and transfer the finished jam into dry sterilized jars and tighten the lids.

Store the jam in a cool place. Can also be placed in plastic containers and frozen.

Watch the video! Strawberry jam without cooking

Enjoy your meal!

In contact with

It's time to preserve everyone's favorite berries - strawberries. To do this, we not only advise, but also recommend preparing strawberry jam for the winter, the recipe for which will be described below. From it in the future you can cook various, and all winter. Strawberry jam is very fond of children on a sandwich with butter or toast. It is not necessary to know thoroughly how to make delicious strawberry jam. Quite enough clear step-by-step instructions with photos and a recipe proven over the years.

Ingredients for Strawberry Jam Recipe:

• Strawberries - 2 kg;
• Sugar - 2 kg.

Recipe on how to make strawberry jam:

1. It is impossible to come up with a simpler recipe for strawberry jam. If for strawberries in syrup you selected berries by size and beauty, then you don't have to bother too much. The berries will go in any size. If there are crumpled, then the barrel can be cut off.

2. The main thing is to thoroughly rinse the strawberries from sand and earth and remove the tails. It is not necessary to insist with sugar, pour in syrup and do other actions.

3. Pass the prepared berries through a meat grinder.
Advice: it is better not to use a blender for jam. Chances are good that then the jam will not thicken. If you want a more delicate jam consistency, then rub the berries through a sieve.
Combine chopped strawberries with sugar. And we remind those who do not yet know thoroughly how to make strawberry jam, you do not need to insist on jam.

4. Now the recipe for the strawberry jam needs to be cooked. Place the saucepan over medium heat and let it boil. Reduce the fire immediately. At the expense of foam, this is a personal decision of each hostess. Checked - if the foam is not removed, neither the taste nor the quality of the jam will deteriorate from this. Cook jam in three passes. That is, after the jam boils for 30 minutes, we remove it from the stove and wait until it cools down. Even if a day passes, nothing will happen with the jam. We also boil it again and refrigerate it again. When cooking in the third run, we will already roll up the jam. That is why you need to prepare the banks in advance.

5. It is not recommended to wash cans for any seaming with detergents. Your best bet is to get a fresh sponge and soda. After the entire procedure, rinse the dishes and lids. Cans are sterilized by steam. You can use a regular metal steamer. Then the dishes are dried on a clean waffle towel.

6. Fill the jar with strawberry jam.

7. We also seal the jar of jam with a clean, dry and sterile lid.

Cool strawberry jam recipe, which is set out above, will be upside down. When the jars of jam are completely cool, you can turn them over and put them on the shelves for preservation.

Today I share my favorite recipe for a delicious, thick strawberry jam, where the berry will be cooked in its own juice, without adding water. I will cook by double boiling. First, I will cover the fruits with sugar so that they give juice. Then I will boil the berries in the resulting syrup for 10 minutes - during the first heating they will completely give up their aroma and taste, the process of pectin release will start. Blend the resulting jam with a blender until puree and cook for another 25-30 minutes until thickened. Due to double heating, pectin, which is required for solidification, is released faster from the berries. Therefore, you do not need to cook strawberries for a long time, the jam quickly becomes viscous and does not burn. In just 30 minutes, you will have a thick and viscous jam, jelly-like, smooth, delicious and richer in taste than regular strawberry jam.

Total cooking time: 40 minutes + 2 hours in the first stage / Yield: 750 ml

Ingredients

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

How to make strawberry jam

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 suppressed. It may not be selective, but it is necessarily sweet and ripe, then the jam will turn out to be very tasty and aromatic. The largest pieces can be cut into pieces, but this is not necessary, as a blender will still be used in the end.

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

I pour out the released strawberry juice into a saucepan where cooking is planned. It is advisable to use wide dishes, then due to the large area of \u200b\u200bevaporation moisture will evaporate faster. Stir with a wooden spatula and bring the syrup to a boil.

I put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will preserve 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.

Cook the jam over medium heat until thickened (boil should be active), stirring with a spatula. This takes 20-25 minutes. The jam will gradually become more stringy, and after complete cooling it will thicken even more.

I pour strawberry jam into jars, always sterilized and dry. I close it with clean tin lids. I turn it upside down, wrap it up and leave it like this until it cools completely. I transfer it to storage in a cellar or in another cool place, isolated from the sun's rays. The workpiece is perfectly stored for 1 year.

On a note

The recipe for strawberry jam turns out to be tasty, thick, viscous and jelly-like. If you want to make a product of an even denser consistency, which will be cut with a knife, then add pectin or a thickener for jam based on it. For 1 kg of strawberries, you will need 10-15 g of pectin powder (read the exact ratio and detailed instructions from the manufacturer on the package). In this case, the amount of sugar can be reduced to 600-700 g.

It's hard for me to say how much jam will turn out from this amount of ingredients, because it literally disappeared before our eyes during the cooking process :). I ended up with 500 ml of jam

Strawberries, without defrosting, put in a saucepan with a thick bottom, cover with sugar and leave for several hours (I left it overnight)

This is what a thawed strawberry looked like in the morning.

Squeeze juice from half a lemon

Add lemon juice to the strawberries and use a hand blender to blend slightly. I like it when small pieces of strawberries remain

Put the pan on the fire, bring to a boil, let it boil for 5-7 minutes over low heat, stirring occasionally. Then remove from heat and allow to cool completely. Repeat this procedure 3-4 times until the consistency of the jam meets your requirements. I boiled it 4 times, the jam was perfect: not very thick, but not liquid either

Pour hot jam into clean jars, let cool and refrigerate. Store in refrigerator for 3-4 weeks. Maybe longer, but we eat it much faster :) Delicious, bright and fragrant strawberry jam is ready. Add it to porridge or yogurt, serve jam to pancakes, pancakes or cheese cakes. And you can like my breakfast, with a croissant and cheese. Enjoy your meal!