In the season of the raging colds and viral ailments, our immunity needs support as never before. Strawberries are considered a true vitamin storehouse. In winter, you will not find it during the day with fire, but you can prepare strawberry jam for the future from summer. Such a delicacy preserves all the beneficial properties of berries.

Currently, there are a huge number of options for making strawberry jam. You can use not only berries grown at home, but also wild strawberries. In any case, the benefits will be huge.

For taste, you can add various spices or citrus fruits. Let's start with the classic recipe.

Composition:

• 1 kg of strawberries;
• 500 g of granulated sugar.

Cooking:

Take a walk through the forest

If you live near the forest and you have the opportunity to collect wild strawberries, be sure to do so. Wild strawberry jam is very healthy. Small children, when they have a cold, are reluctant to drink pills, but they will eat such a sweet medicine with pleasure. In addition, strawberry jam will help strengthen immunity and cope with autumn blues.

Important! If you pick berries in the forest, be sure to rinse them thoroughly. To dainty was useful, the fruits of strawberries should be environmentally friendly.

Composition:

• 5 kg of granulated sugar;
• 5 kg of wild strawberry berries.

Cooking:

"Five Minute"

Jam from wild strawberries "Pyatiminutka" is prepared, of course, quickly, but not in five minutes. Prepare cans in advance. Be sure to rinse them with detergent and sterilize over steam or in the oven.

Composition:

• 1.5 kg of fresh strawberry berries;
• 0.7 kg of granulated sugar.

Cooking:

1. We will prepare strawberries as described in previous recipes.
2. We spread the strawberry fruits in a container in which we will cook the jam.
3. We pour strawberries with sugar and in this form we insist for about five hours.
4. When the juice stands out, gently mix the berries and put the jam on the fire.
5. As soon as the strawberry jam boils, we pinpoint exactly five minutes.
6. After this time, we spread the hot jam in sterilized jars and roll them with lids.

Fragrant miracle berry jam

Here's another recipe for strawberry jam in your piggy bank. You can cook a treat in a slow cooker. Experienced housewives advise you to clean the steam valve, as foam will be released during the cooking process. It is also worth paying attention to the volume of the multicooker container. It is desirable to fill it in half.

Composition:

• 0.4 kg of granulated sugar;
• 0.8 kg of strawberries.

Cooking:

1. As in the previous recipes, we will prepare strawberry fruits.
2. We put the prepared strawberries in a multicooker container and add granulated sugar.
3. As you already know, you need to insist strawberries in this form until the juice appears.
4. Gently mix the jam with a spatula.
5. Close the kitchen gadget, remove the valve.
6. Select the "Extinguishing" program mode.
7. As soon as the jam begins to boil, we detect a quarter of an hour.
8. After that, turn off the slow cooker, and lay the jam in jars.

Vitamin Bomb

Many housewives prefer blanks without cooking. Jam that has not been cooked must be stored in a refrigerator.

Composition:

• 1 kg of fresh strawberries;
• 2 kg of granulated sugar.

Cooking:

1. As described above, prepare the strawberries. Be sure to wash them and separate the sepals.
2. Put the strawberries in a convenient bowl and add half a serving of granulated sugar.
3. Using a submersible blender or mortar, grind the berries with sugar. The result is a mass that, in consistency, resembles mashed potatoes.
4. In this form, leave the jam for the whole night, and then transfer it to a sterilized container.

On a note! Such a strawberry treat can be put in a plastic container and stored in a freezer.

Fragrant, healthy strawberry jam - tips and cooking options: for the winter, with sugar, lemon or paprika.

If you are going to cook strawberry jam for the first time, then be sure to follow it: for five minutes it boils over low heat, it is infused for at least 2 hours. This method of cooking will ensure freshness of berries, beautiful color and great taste.

• Strawberries - 1 Kilogram
• Sugar - 800 grams

Sort strawberries, wash, dry.

Pour sugar and wait until juice stands out.

Cook for five minutes three times.

Put the jam in the jars, roll up.

Recipe 2: delicious wild strawberry jam

If the harvest of strawberries is quite small, then you can make jam from strawberries with the stalks.

• strawberries - 4 cups
• granulated sugar - 4 cups
• citric acid - 1 g
• water - 1-2 glasses

We put the collected strawberries in a large deep basin and begin to sort it out gradually. We throw out all unnecessary leaves and twigs. Then the sorted berries are washed very carefully. If the delicacy is prepared with the stalks, then it is better to wash the berries several times. Then washed berries should be dried with a towel.

We send the dried strawberries to a container in which the jam will be cooked, after which we fill it with sugar. Following sugar, we send citric acid, but it is previously diluted in one tablespoon of water. It is due to the addition of citric acid that the strawberry delicacy will remain bright and saturated in color.

Now we leave the container with berries in a convenient place for several hours, and preferably all night, so that the strawberries let out as much of their own juice as possible.

After the specified time, put the raw jam on a small fire and cook it for five minutes. During this, remove the resulting foam with a spoon. Five minutes later, remove the jam container from the stove, and then put it in a suitable place for a day.

After a day, put the aromatic treat on the stove and cook it until ready. We spread the hot jam in sterile jars and immediately roll them with lids.

Recipe 3: five-minute jam from strawberries (with photo)

Jam from strawberries comes to readiness due to cooling in the total mass, is poured into banks already chilled.

Due to this process, all the berries remain intact and evenly distributed in the syrup, and the jam is very aromatic.

• water - 400 ml
• sugar - 700 gr
• wild strawberries - 500 gr

Recipe 4: How to Cook Strawberry Jam Quickly

A feature of this recipe for strawberry jam is that we will not cook it with simple, but gelling sugar. Due to this, the time of heat treatment is reduced significantly - only 7 minutes. As a result, berry puree is not digested, the original color and taste of strawberries are preserved. About 750 milliliters of finished sweet treats are obtained from the indicated quantity of products.

• strawberries - 400 gr
• gelling sugar - 400 g

The recipe for strawberry jam includes only 2 ingredients: fresh strawberries and gelling sugar. Gelling sugar, which contains a natural thickener - pectin, I have a concentration of 1: 1, that is, 1 kilogram of sugar is used for 1 kilogram of berries. There are still other types - 2: 1 and 3: 1 - with them strawberry jam according to this recipe will turn out to be less sweet and more liquid.

To start, carefully sort through the berries, remove the tails, if any, throw out the damaged strawberries. After that, we wash the berries in cold water to get rid of the earth.

We fill in a small amount (about half a cup is enough) of gelling sugar, gently shake the saucepan so that the sweet crystals are evenly distributed around the berries. We let it stand for 5 minutes so that the berries start letting juice out.

In the meantime, be sure to prepare cans and lids for strawberry jam. Each hostess has her own favorite method, and I do it in the microwave - wash cans (0.5 liter) in soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for about 5 minutes.

Then we put on the fire and bring the berries to a boil - it will take about 5 minutes. Gradually pour the gelling sugar, constantly stirring the berries with a spoon.

After boiling again, we cook everything together on a fire below the average for just a couple of minutes. And this, in fact, is all - such strawberry jam is prepared very quickly, while the berries undergo minor heat treatment.

Pour the finished sweet treat into pre-prepared jars - I got about 750 milliliters.

Then we roll up (or twist with screw caps) the jars, turn them upside down, wrap them with something warm and let them cool completely. Strawberry jam prepared in this way should be stored in a cool place - basement or cellar. But it is better, of course, in the refrigerator, since the heat treatment is minimal here.

Well, in the winter we tear off our summer fragrant wealth and rather we invite the whole family to enjoy delicious strawberry jam. For me personally, this is just an unearthly pleasure! By the way, strawberry jam is never bitter, unlike a dessert made from wild berries.

Recipe 5, step by step: strawberry jam with mint

• 1 kg (strawberries) strawberries
• 1 kg sugar sand
• 2 tbsp fresh mint (can be dried), finely chopped
• 2 tbsp water (if necessary)

Peel strawberries (or field strawberries), wash under running cold water, drain.

Transfer the berries to a saucepan, fill with sugar and refrigerate for the night so that it starts up the juice.

The next day, pour the berry juice into a wide, thick-bottomed pan.

Put the juice on the fire and cook until it boils (all sugar should dissolve).

Pour out our strawberries (or field strawberries) into the syrup and cook on low heat for 5 minutes, while removing the resulting foam. Stir very, very carefully, without damaging the berries. Then turn off the heat and let the berry cool. Next, put the pan on the fire again, cook for 5 minutes, removing the foam. Then cool again.

Repeat the process for the 3rd time. Add chopped mint, mix, cook for another 1 minute, then turn it off. Let the jam cool completely. Pour jam into sterilized jars (sterilize lids too). Close with a plastic lid and store in the refrigerator for up to six months.

If you plan to store jam outside the refrigerator for a longer period (1 year): pour hot jam into the jars and cover with the lid, turn the jars upside down. Allow to cool in this position. Properly cooked jam preserves the aroma of berries, as well as healthy vitamins, which are so necessary in winter! Have a nice tea party!

Recipe 6: strawberry jam with lemon for the winter

• Strawberries - 1 Glass
• Sugar - 1.5 Cups
• Lemon juice - 1 teaspoon

Strawberries are carefully sorted and washed, cleaned of tails.

Transfer the berries to the pan and pour with sugar. Leave it all night to make the juice stand out.

Put the jam on the fire, bring to a boil. Gently remove the foam. From time to time, shake the pan from side to side so that the berries are mixed. Do not bother with a spoon. Remove from the stove, let it brew for half an hour. Repeat the procedure twice more.

Before, it seemed to me that cooking jam from wild strawberries - the most delicious and fragrant berries in the world - is terrible sacrilege and crime. The most correct is her handfuls right in the woods "without departing from the cash register", enjoying great taste and stocking up vitamins for the upcoming long winter. But over the years it has become much more interesting for me to collect strawberries in a jar and bring home a rich catch, rather than eat it directly from the bush, returning empty-handed. Well, at home part of the freshly picked berries is usually given to the daughter, and the rest go to baking or preparation for the winter.

Jam from wild strawberries, unfortunately, is quite rare in stores and is indecently expensive, and from berries picked with their own hands comes out practically for nothing. In addition, it has a lot of useful properties, namely, it strengthens the immune system, prevents colds and accelerates recovery, gently cleanses the gastrointestinal tract and improves its functioning, as well as improves the state of blood vessels and helps lower blood pressure.

Today I want to show how to cook a delicious and very fragrant strawberry jam using sugar syrup. This technology allows you to get a product with whole elastic berries and a lot of dense saturated syrup. Strawberries during the cooking process are subjected to a short heat treatment, which allows you to save more taste and various nutrients in the berries.

Strawberry jam, cooked according to this simple recipe, turns out to be unusually tasty, rich and aromatic and ideal for tea drinking in the cold season. It can be eaten in pure form or with a slice of white bread, and also added to cereals, yoghurts or cottage cheese as a substitute for sugar. Whatever variant of use you choose, homemade strawberry jam will surely bring a lot of benefit and pleasure to you and your loved ones!

Useful information

How to cook strawberry jam for the winter - a recipe for thick and fragrant forest strawberry jam with step by step photos

INGREDIENTS:

• 1 kg of wild strawberries
• 1.7 kg of sugar
• 300 ml of water
• a pinch of citric acid (2 g)

COOKING METHOD:

1. In order to cook a delicious strawberry jam for the winter, you should first properly collect and prepare this fragrant forest beauty. Strawberries must be harvested in sunny, dry weather, stored in open containers at room temperature and used within 24 hours after harvesting.

2. Before cooking jam, strawberries should be carefully sorted out, discarding unripe, ripe and damaged berries, as well as removing tails and any forest debris. Then you need to gently rinse the strawberries under running water and throw it in a colander.

  3. Now you need to cook the sugar syrup to make strawberry jam. To do this, pour sugar in a large saucepan and pour it with water.

  4. Put the pan on medium heat and boil the sugar syrup for 15 to 20 minutes, stirring occasionally and removing the resulting foam. A syrup is considered ready when it becomes completely transparent and ceases to form foam.

5. Pour strawberries with hot syrup, bring to a boil and turn off the heat. Remove pan from stove for 15 minutes to cool.

6. Bring strawberry jam to a boil 4 more times, turning off the fire each time and leaving the jam for 15 minutes. During the cooking process, jam the jam slightly and remove the resulting foam.
  7. At the last cooking, add citric acid and mix.

  8. Pour strawberry jam into sterilized jars and roll up. Turn the jars upside down, wrap them with a warm cloth and leave them in this form until they cool completely, and then send the jam for storage in a dark place at room temperature.

Familiar to many. Who has not tried this wild berry? And its name came from the old Russian word "strawberry", which literally means hanging close to the ground. Of course, now this berry has been cultivated and grown in personal plots. Although the fruits of garden strawberries are larger than those of forest strawberries, they are completely not so fragrant. A strawberry jam from a forest guest is much tastier and healthier.

There is also meadow strawberry. It differs from its forest cousin in its rounded shape, aroma and taste. In addition, the meadow berry has a longer shelf life, and it is also much denser than the forest one.

Any wild strawberry is appreciated for its useful and medicinal properties, which is why many housewives harvest it for the winter so that it is possible to eat this product all year round. And the recipes for such blanks are quite diverse. Especially when you consider that for medicinal purposes use not only berries, but also the leaves and roots of the plant, which also contain medicinal substances that are beneficial to the human body.

The composition of strawberries and its healing properties

Wild strawberries have a rich vitamin composition and mineral complex. Due to its valuable chemical composition, it is called the “Queen of Berries” in the east.

Among vitamins comes first. Also prevail in the composition of this berry and. It contains in itself and in almost complete assortment. There are both, and, and, and.

The mineral complex is represented by:, and. They are in it, and, and, as well, and many others and. The content of calcium and iron is the most distinguished, the latter in the strawberries and products prepared on its basis, is several times higher than in and.

In addition, the chemical composition of strawberries is represented by 0.3 grams, 0.07 grams and 58 grams. Also useful in this berry are salicylic, and, and. And she owes her sweet taste to being in and.

Strawberries are a low-calorie berry, and its hundred grams contain only 32 kcal, but the jam from it has much more and is already about 220 kcal.

The fruits of strawberries, as well as its leaves, are useful for adults and children, pregnant and elderly. The numerous healing properties of strawberries include:

• a decrease in blood glucose, but this applies only to fresh berries, not jam at all;
• beneficial effects on the heart and blood vessels;
• a positive effect on the body of a pregnant woman, since it contains folic acid, which is so necessary during this period;
• increased appetite and improved digestive system;
• wild strawberries quench thirst;
• improvement of hematopoiesis and increased hemoglobin;
• normalization of metabolic processes and a decrease in the level;
• lowering blood pressure, so it is very useful to use this berry for older people and hypertensives;
• restoration of lost strength and energy, increased efficiency;
• diuretic effect of the plant.

With the help of strawberries, teeth are whitened, and also used as a prophylactic for various inflammatory and catarrhal diseases. Especially effective in this case is strawberry jam.

It also saturates the human body with useful vitamins, thereby helping to strengthen immunity and restore the body's natural defense.

In folk medicine, not only jam and fresh berries are used, but also decoctions from the leaves of the plant. They contain essential oils, tannins, beneficial and ascorbic acid. Due to this, decoctions and teas based on such leaves are used for:

• diseases of the throat and colds;
• inflammation of the airways and bronchitis, due to the ability to dilute and remove sputum from the lungs;
• loss of strength and vitamin deficiency, as well as to improve the body's immune system;
• diseases of the heart and blood vessels to strengthen the vascular walls and heart muscle;
• dyspeptic disorders and inflammatory processes in the intestines and stomach;
• violations of the liver and kidneys;
• puffiness, due to the ability of strawberry leaves to remove excess fluid from the body;
• nervous disorders as a sedative;
• bruises, abrasions and cuts, as a regenerating and restorative agent.

In addition, the infusion of strawberry leaves has a powerful anti-inflammatory effect, has strengthening properties and promotes blood renewal.

The forest queen is also useful for cosmetic purposes. With its help, excellent anti-aging masks are obtained, since its chemical composition has a very high content of vitamins C and E, which effectively slow down the aging process, being essentially natural antioxidants.

Masks are made on its basis for whitening the skin, thus getting rid of age spots and freckles.

The beneficial acids that make up the berries, perfectly peel keratinized skin cells, improve metabolic processes in the cells and tone them. And the grains present in strawberries are a natural scrub and are good for facial massage.

Harm and contraindications to the use of strawberries and products from it

No matter how good the strawberries are, they also have contraindications for use. Firstly, it is worth remembering that excessive consumption of sweet jam is unsafe for diabetes mellitus, and also leads to the appearance of excess weight and tooth decay. Also, do not use it with:

• individual intolerance of berries and leaves of the plant, as this often leads to the manifestation of strong allergic reactions;
• prone to allergies in principle, since then the body is very sensitive to the effects of various kinds of allergens;
• increased acidity of the stomach and digestive problems;
• diseases of the gastrointestinal tract, gastritis and peptic ulcer.

You should be aware that it is necessary to introduce such a berry into the children's diet with care, several berries, determining the possibility of consumption by the presence or absence of a reaction to them in a child.

In addition, you should not eat strawberries and jam based on it on an empty stomach, as this can provoke undesirable negative consequences.

Strawberry Jam Recipes

Each mistress has her own recipes for making this delicious and healthy dessert. However, in order for this product to turn out to be of the highest quality and valuable, it is necessary to observe some rules when preparing it:

1. Berries should be picked before cooking, no more than a day before making jam. It is good if the collection takes place in dry and sunny weather.
2. It is recommended to store them in a dark and dry place with temperature conditions not exceeding twelve degrees Celsius.
3. It is best to use medium-sized strawberries for jam so that the cooking process takes less time, as larger berries require a long preparation. And this leads to the loss of valuable and useful properties of the product, because they are significantly reduced during heat treatment.
4. In order to avoid sugaring the finished product at the end of cooking, it is recommended to add a little citric acid there.
5. Cook strawberry jam on average half an hour.
6. It is important to maintain sugar balance. The ideal ratio is half a kilogram per kilogram of forest berries.
7. Before cooking, it is necessary to remove the sepals and other possible greens, otherwise the product will gain a tart aftertaste.

Strawberry Jam Recipe

Five-minute jam from strawberries contains the maximum amount of nutrients, it turns out very fragrant and natural. In order to cook it, you need the following ingredients:

• strawberry berries - 1 kilogram;
• sugar - from 300 to 900 grams depending on the desired sweetness.

Before cooking the berries must be sorted, washed and dried, spreading evenly on a towel. Then place the dried product in a pan, alternately pouring with sugar, and leave for eight to ten hours to isolate the juice.

After this time, put the pot on low heat and bring to a boil. Cook for five minutes, then cool and repeat this procedure another two to three times.

After the last cooking, pour the finished product into pre-sterilized jars and roll up.

Strawberry Jam Recipe

For the preparation of strawberry jam, the following components are necessary:

• berries of garden strawberries - 1 kilogram;
• sugar - 800 grams;
•   or citric acid - a quarter of a teaspoon.

Berry must be sorted out, separated low-quality and cleaned from greens. Then rinse well with cold water and spread on a towel with an even layer to dry.

Put strawberries in a prepared pan, pour sugar and let it brew for six to twelve hours.

After isolating the juice, send the pan to the fire, bring to a boil and simmer for five minutes, periodically removing the foam. Then remove from heat and cool.

After cooling, re-heat the berry syrup and boil for five minutes after boiling, stirring constantly. Then cool again. Repeat the process until done, at the last cooking add lemon juice or citric acid.

How to understand that jam is ready? To do this, you need to drop a small amount of jam on a saucer: a drop should be thick and not spread. In such cases, usually two or four cooks are enough for five minutes.

If you do not want to use cooking for several periods, then for the first time you need to increase the cooking time from five to fifteen to twenty minutes.

The finished product is decomposed into pre-prepared sterilized jars, corked, cooled at room temperature and stored in a cool place.

Strawberry Jam Recipe

To make meadow strawberry jam, you will need the following ingredients:

• meadow strawberry berries - 1 kilogram;
• pure water - 250 ml;
• granulated sugar - 1.5 kilograms.

The meadow berries are not as juicy as garden varieties of strawberries, so it makes no sense to sprinkle them with sugar, it is easier to boil them with sugar syrup. To do this, mix water and sugar and dissolve, gradually stirring, over medium heat.

Bring the syrup to a boil and boil for a couple of minutes.

Then add the cleaned, washed and dried berries to the resulting syrup and insist the mass for five to eight hours.

After the time has elapsed, put the resulting mass on the fire, boil for five minutes and cool again. Repeat the procedure three times. By the last stage, the strawberries are soaked with sugar syrup, the waste water will evaporate, and the product thickens.

Pour the finished strawberry jam on sterilized jars and cork.

Instead of totals

Strawberry jam is an incredibly tasty and very healthy product. It is used both as a medicine and as a dessert. It is often used as a filling for baking, dumplings, pies or pancakes. And in winter, adding strawberry jam to tea, you can use it as a preventive measure for colds and viral diseases. Moreover, it should be borne in mind that wild strawberry contains almost one and a half times more nutrients than its meadow and garden sisters.

But it must also be remembered that excessive enthusiasm for such a product often leads to tooth decay, a set of extra pounds, and also causes allergic reactions. You should not abuse strawberry jam, because everything is good in moderation.

As can be seen in the description of the ingredients, berries and granulated sugar for making thick jam should be taken in equal parts. Next, we describe the process of cooking. Above, I have already said that it is only possible to harvest meadow strawberries with green tails. Before you start cleaning the berries, they need to lay out on a clean, dry surface and dry a little.

Brushing berries takes a lot of time, so if you can, call for helpers. In the process, do not forget to rinse your hands more often, it will be much more pleasant to clean the berries.

When the berries are cleaned and enumerated, they need to be rinsed with a colander and ensure that all the water in the glass. Then pour strawberries in sugar, mix well and leave for a few hours to give the berries juice. You can keep the night in the fridge.

To jam turned thicker, it must be boiled in two stages of five minutes. When the berries with sugar boil, there will be a lot of foam. If possible, it should be removed.

When for the first five minutes the jam is done, turn off the heat and let it cool. Then we repeat the five-minute boiling again, not forgetting to stir and remove the foam.

In jars, pre-sterilized, pour the five-minute jam still hot. From above, for reliability, we sprinkle jam with a small amount of sugar, as strawberries, sometimes, sour quickly. Then close the jars with screw or conventional lids and allow to cool at room temperature.

I store the prepared strawberry jam in the fridge. Suit and cellar, as long as it was cool. That's all the secrets of delicious, thick wild berry jam, bon appetit!