Thick strawberry jam. Strawberry jam with whole berries

During the harvest season, many housewives are busy with homemade preparations in order to stock up on vitamins for the future. For example, preserves are made from garden strawberries, which are rich in iodine, potassium, antioxidants, and magnesium. The recipe for making strawberry jam is simple, and you can enjoy its taste until spring.

How to make strawberry jam

This wonderful dessert can be served as a separate dish, or used to make unusual pastries. Strawberry jam has a bright taste and aroma, has a positive effect on the human body, and is liked by adults and children. It is important to distinguish this product from jam. If you do not know how to cook strawberry jam, then keep in mind that it is important to keep the shape of the berries. During the preparation process, gelling agents can also be used to obtain a thick consistency.

How to make strawberry jam? It is important to select the freshest berries that have not had time to overripe. For 1 kilogram of strawberries, you need to take the same amount of sugar so that the product is stored longer. It is allowed to make jam with honey (in the same proportion). To check the readiness of preservation, drop a little product on a saucer. If the composition retains its shape and does not spread, then the dessert can be laid out in jars.

If you are thinking about how to make strawberry jam, consider these important points:

1. Do not use aluminum or copper pots.
2. Banks for storing blanks are well washed and sterilized.
3. Strawberries are de-stemmed and washed.

Strawberry jam in a slow cooker

You will like this recipe if you have a kitchen assistant at hand - a slow cooker. It will make it easier to prepare a strawberry treat, even if you have never made such a preparation before. Stock up on the following products:

• garden strawberries - 1 kg;
• pectin - 1 sachet;
• sugar - 200 g.

Cooking steps:

1. Select only the very best berries with no dents, mold or rot.
2. Remove the stalks, rinse the strawberries with running water.
3. Cut large fruits into pieces, and small ones can be left whole.
4. Place the strawberries in a container, sprinkle with pectin, mix gently.
5. Transfer the berry mass to a multicooker bowl.
6. Turn on the "soup" mode, stir the mass until boiling.
7. Add sugar 5 minutes after boiling.
8. Remove the resulting foam periodically.
9. After boiling again, cook the berries for another 10 minutes.

Traditional strawberry jam for the winter

The easiest way to prepare a fragrant dessert for the future is a classic recipe. To prepare, take:

• strawberries - 2 kg;
• sugar - 2 kg.

How to cook strawberry jam:

1. Grind the berries with a sieve or blender.
2. Combine berry puree with sugar.
3. Let the mixture boil.
4. Reduce the temperature when the mass boils.
5. Cool composition.
6. Re-place on the stove.
7. When the composition boils, cook for a few minutes.
8. Let the product cool down.
9. Pour into jars.

How to make strawberry jam with gelatin

To obtain a viscous consistency, many housewives prefer to make a blank with the addition of gelatin. As a result, the dessert will not spread and is suitable for making beautiful and tasty pastries. You will need the following products:

• garden strawberries - 1.5 kg;
• lemon juice - 1 spoon;
• sugar - 1.5 kg;
• agar-agar thickener (or gelatin) - 1.5 tsp.

How to cook preserves at home:

1. Select ripe fruits, rinse with running water.
2. Cut large strawberries in half.
3. Sprinkle the berries with sugar.
4. Cook the delicacy in three sets.
5. Constantly stir the composition and remove the foam.
6. Turn off the stove, cool the mass a little, chop the berries with a blender.
7. Bring to a boil again, cook for 7 minutes.
8. To make the dessert thick, add gelatin to the composition (pre-soaking it in water).
9. When the composition boils, add the prepared thickener and lemon juice.
10. Boil the composition for 5 minutes.
11. Cool, pour into jars.

How to cook strawberry jam

According to this recipe, the product turns out beautiful, fragrant. Due to the short heat treatment, the berries retain many vitamins. For cooking, you need the following ingredients:

• fresh berries - 1 kg;
• sugar - 1.2 kg;
• citric acid - 2 g.

How to cook:

1. Wipe garden strawberries, combine with sugar in a separate bowl.
2. Wash jars (volume 0.2 l) for storage well and sterilize.
3. Pour 1 cup sweet puree into a small saucepan.
4. After bringing to a boil, boil the mixture for 5 minutes.
5. Take the prepared jar.
6. Add citric acid.
7. Pour in the finished product, roll up the container.

Strawberry jam with pectin

What you need:

• fresh berries - 2 kg;
• freshly squeezed apple juice - 2 tbsp.;
• sugar - 1 kg;
• pectin - 2 sachets.

How to cook:

1. Separate the berries from the stalks, wash, dry.
2. Pour boiling water over raw materials, leave for half an hour.
3. Grind the berries in a puree with a blender, fork or sieve.
4. Place everything in a dessert bowl.
5. Add pectin to the berries, mix the mass.
6. Cook over moderate heat.
7. To prevent the dessert from burning, constantly stir the mass.
8. When the composition boils, add apple juice with sugar.
9. Boil for 10 minutes.
10. Prepare the container: wash, steam.
11. Arrange the finished product in jars.
12. Roll up the lids.

Video: thick strawberry jam

Strawberry jam - a recipe for the winter of a delicious and simple homemade preparation with an amazing taste. Making strawberry jam is easy if you know the characteristics of strawberries and the secrets of making sweet preparations.

Strawberries are low in natural pectin, so there are two ways to make thick strawberry jam. The first way is to use a gelling agent, such as pectin powder. The second is to increase the amount of sugar when cooking jam. To make the jam really thick without adding pectin, the proportions of sugar and berries are 800 g of granulated sugar per 1 kg of fresh or frozen strawberries.

Strawberry jam should be cooked no longer than 35-45 minutes, otherwise we risk being left without the vitamins and minerals that strawberries are so rich in. The beneficial properties of strawberries are provided by ascorbic, folic and salicylic acids, fiber, antioxidants, vitamins and macronutrients.

It is useful to eat strawberries and jam from it for hypertension and diseases of the cardiovascular system, kidney diseases, edema, gallbladder diseases and just to increase immunity. Learn how to make strawberry jam, tasty and thick, from a step-by-step recipe with a photo.

Recipe for delicious and thick strawberry jam

15 minutes to prepare

40 minutes to prepare

280 kcal per 100 g

How to make strawberry jam for the winter - a recipe for delicious and thick strawberry jam at home.

Output of the finished product: about one and a half liters of jam. To make more jam for the winter, increase the amount of ingredients accordingly, but cook in small portions, at the rate of no more than 2 kg of strawberries at a time.

Ingredients

• frozen or fresh strawberries - 2 kg;
• sugar - 1.6 kg;
• juice of two lemons (about 5-6 tablespoons);
• zest of 1 lemon.

Cooking

1. First of all, prepare the jars and lids. We wash them with hot soapy water, rinse several times. We put the jars in a cold oven, heat it to 150 ° C and leave for 15 minutes. Turn off the oven, do not take out the jars yet. We also wash the lids thoroughly with soapy water. Pour water into a saucepan and bring to a boil. Put the lids in a saucepan and boil for 2-3 minutes. Turn off the heat and leave the lids in the water until we are done with the workpiece, but at least 10 minutes.
   
2. Let's prepare the necessary ingredients for jam: strawberries, sugar and lemons. If the strawberries are fresh, sort them out, rinse thoroughly and remove the tails. To remove the ponytails, it is convenient to use a tablespoon. Squeeze the juice from two lemons, remove the zest from one.
   
3. Place the strawberries, sugar, lemon juice and zest in a large saucepan. Lemon zest gives the finished jam a unique taste, and lemon juice ensures preservation, prevents the formation of bacteria, and also makes strawberry jam even thicker and more delicious due to the presence of natural pectin in the composition.
   
4. Put the pot on the fire and bring to a boil. Stir occasionally so that the sugar crystals dissolve faster. After the mass boils, remove the foam and reduce the heat to low. Cook the jam over low heat for 35-45 minutes. The exact cooking time depends on which berries we use: frozen strawberries contain more liquid than fresh ones, so the jam will take longer to reach the desired consistency and density. The narrower the pan, the more time it takes to cook - with a low surface density, the evaporation of excess liquid takes longer.
   
5. You can determine the readiness of jam using a kitchen thermometer - its temperature should be 100-105 o C. In the absence of a thermometer, you can use an ordinary plate. To do this, before you start cooking jam, put a saucer or a small plate in the freezer. When visually the jam has reached the required density, we take out a plate from the freezer, put 1 tbsp on it. strawberry preparation and wait 1-2 minutes. The mass of the correct consistency is too liquid and more like a gel; if you run your finger over it, the two halves should not flow back.
   
6. When the jam has thickened, chop the strawberries: knead it with a wooden spoon or crush, or use a blender. This is easy to do: boiled strawberries are soft and crushed very easily. If desired, you can leave small pieces or crush the berry until completely homogeneous. It's okay if the jam seems a little watery: it will thicken further as it cools.
   
7. Using a ladle and a funnel, pour hot jam into sterilized jars, not reaching 0.5 cm to the necks. We wipe the necks with a clean, damp kitchen towel. We twist with metal lids, but do not roll up. We place jars of strawberry jam while standing in a capacious pan on a wire rack or towel so that the jars do not touch each other and the edge of the pan. Fill with water up to the shoulders and bring to a boil. Boil for 10 minutes. Carefully remove the jam jars from the pan and immediately roll them up with metal lids. Wrap with a towel and leave at room temperature to cool completely, about 12 hours.
   

Secrets and tricks for making strawberry jam

It is possible not to sterilize jam jars, but in this case it is better to store the workpiece in the refrigerator. The sterilized blank is stored for up to a year at room temperature, after opening the jar of jam, it is placed in the refrigerator.

If strawberries are too watery, and you doubt the density of the finished product, you can use pectin. Add it when cooking strawberry jam along with sugar and do not forget to mix the whole mass thoroughly. The amount of sugar in the jam recipe can be reduced to 1.2 kg per 2 kg of berries. For more information about how to use pectin, read the instructions on the package - the proportions may vary depending on the manufacturer.

Testoved advises. In no case should you wash strawberries in advance - this way the berry will deteriorate faster. Wash strawberries only when ready to start making jam.

Although strawberries are boiled soft during the jam cooking process, and then also crushed, it is better to choose a berry, as well as for making strawberry jam - whole and not too overripe. In such strawberries, the content of natural pectin is higher. If only mashed and overripe strawberries were at hand, again it is worth adding pectin in powder to obtain a thick consistency resembling jelly.

In addition to pectin powder, for gelling jams and preserves, gelfix and confiture are used, which include pectin, as well as agar-agar, a natural substitute for gelatin.

Jam, unlike jam, assumes a homogeneous strawberry mass without the presence of whole berries, but if desired, in step No. 7, you can not completely knead all the strawberries, but leave some of the berries in the form of pieces.

How to use strawberry jam in winter and summer

You can eat strawberry jam both on your own and use it in baking and in the preparation of a wide variety of desserts - its scope is almost limitless. Jam is more convenient to spread on toast or serve with pancakes, add to milkshakes or stuff puffs.

• Cake with strawberry jam. Soak with any, spread with a layer of jam and decorate, and a simple but very tasty homemade cake is ready.
• Cupcakes with jam. In add a layer of jam: put a small amount of dough into molds, then a teaspoon of jam, and again dough on top.
• Sand cake with jam. Instead of fresh berries, use strawberry jam as a layer all year round: in winter and summer.

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:

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

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

1. Pour the resulting juice into a separate container and put on fire. Wait for a boil.
2. Add strawberries with sugar there and boil over low heat for 15 minutes. The mixture should be stirred periodically. Add citric acid.
3. During cooking, foam will form - it is better to remove it with a wooden spoon.
4. The boiled mixture will need to be ground with a blender and brought to a boil again. Boil after that for half an hour.
5. 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:

1. Pour the berries with sugar and let it brew. Grinding the berries is not required - just cut into pieces.
2. 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.
3. 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:

1. Process strawberries, cover with sugar, let it brew.
2. 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.
3. Bring back to a boil and simmer for 5 minutes. Let cool.
4. Dissolve gelatin in 100 grams of water. Add to chilled jam and boil for another 5 minutes.
5. 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:

1. Grind the berries and pour into a container. Add pectin and mix everything thoroughly.
2. Cook over low heat until boiling. Reduce heat, add sugar and cook for another 7 minutes.
3. 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:

1. Put a pot with berries and water on the fire. Boil.
2. Boil for 15 minutes after boiling.
3. Wait for cooling and remove the bones: strain the cake through cheesecloth and a colander. Or take a fine sieve.
4. Strained juice sweeten and boil again. Boil one hour.
5. 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:

1. 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.
2. Turn on the "Jam" or "Jam" program, based on the selected brand. Boil for an hour and a half.
3. 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.

In the summer months, nothing pleases the sweet tooth more than strawberries: gourmets eat fresh berries with ice cream and cream, salads and cocktails.

Experienced housewives know that fruiting will end soon, and they are in a hurry to cook strawberry confiture, jam, compote, preserves and other preparations for the winter. The main thing is to have fresh ripe strawberries on hand, even overripe ones, and a little time to prepare a sun-soaked treat for the whole family.

Ingredients

• Ripe strawberries - 2 kg;
• Sugar - 1.6 kg;

• Gelatin - 40 g;
• Citric acid - 2 tsp

Instead of acid, fresh lemon juice can be used.

How to cook strawberry confiture according to the recipe

Often, confiture is called jam or marmalade, but this is a completely different product. Berries in jam and marmalade are completely boiled, and pieces of berries or whole fruits should remain in confiture. And they cook them for no longer than 15 minutes, getting a delicacy that does not spread on the plate at the exit.

Let's prepare a dessert using the following strawberry confiture recipe:

• Having rid the berry of the sepals, we wash it and put it in a colander to drain the water.
• We grind strawberry raw materials with a blender or a wooden crush so that pieces of fruit remain.
• Pour the puree into an enameled container and mix with granulated sugar.
• We put the vessel on medium heat and, stirring often, bring to a boil, but do not boil the berries, but turn off the stove.
• Half an hour later, before making strawberry confiture, dilute the gelatin with water according to the instructions on the package and, when it swells, add it to the strawberry mass.
• Stir the mixture, bring to a boil and remove from heat.
• Pour citric acid, stir and pour the confiture into sterilized jars. We cork them with sterile lids and put them in a cool place.

We start tasting goodies the very next day. Having learned how to make strawberry confiture, we get an excellent filling for puff pastries and other pies.

Ingredients

• Fresh strawberries - 2 kg;
• Sugar - 2 kg;

• Vanillin - 2 small pinches;
• Pectin - 4 tablespoons

Vanilla can be used in pods - you will need the contents of two pieces.

How to make strawberry confiture, a recipe for a slow cooker

A berry delicacy can be prepared not only on the stove, but also in a slow cooker, which almost every housewife now has. The main thing is to use high-quality strawberries.

Let's prepare strawberry confiture according to a simple recipe:

• We cut clean ripe berries into four parts.
• We place the slices in the bowl of the multicooker and mix with vanilla (contents of the pods) and granulated sugar.
• We turn on the multicooker in the “Keep Warm” mode and wait for the sugar to dissolve.
• Pour pectin into the mass, stir, select the "Baking" mode and prepare the strawberry confiture for 15 minutes, stirring regularly and removing the foam.

We shift the finished dessert into sterile containers, twist and put away for storage in the cellar or refrigerator.

Ingredients

• Strawberries - 1 kg;
• Powdered sugar - 0.6 kg;
• Lemon juice - 50 g;

• Pectin - 10 g;
• Cardamom capsules - 7 pcs.

The amount of powdered sugar and lemon juice is indicated for cooking treats for short-term storage. Before you cook strawberry confiture for the whole winter, we replace the juice with citric acid (2 grams) and take more powder - 1 kg.

How to make fresh strawberry confiture

A delicious delicacy saturated with solar energy is an excellent help during beriberi. Strawberry confiture will "warm the soul" of any connoisseur of natural sweets on harsh winter days.

Having decided on the shelf life, we will find out how easy it is to make confiture from strawberries:

• Putting a third of the pure berries aside, grind the rest with a blender into a puree.
• In an enamel saucepan, mix the berry mass with whole strawberries, pectin, powdered sugar, cardamom capsules.
• We put the dish on a gentle fire and, stirring several times, bring to a boil.
• We add fire and boil the mass for 5 minutes, removing the foam.
• Remove the pan from the stove and pour in the lemon juice (we add citric acid). We mix the contents.
• Pour the strawberry confiture into sterile containers, filling them to the top, and twist with sterilized lids.

We turn the container over, wrap it up and, when the blanks have cooled down, put it in a cold place. If the dessert is intended for short-term storage, you can not turn the jars over, since additional sterilization is not required here.

The preparation of such a dessert as strawberry confiture does not take much time and effort. The main thing is to choose high-quality berry raw materials, follow the cooking technology and ensure that the blanks are properly stored in a dark, cool place with a temperature not exceeding 20 ° C. Unsterilized confiture (without turning the cans) is stored for about 9 months, sterilized - about a year.

Strawberries are the most romantic berry of all. The sweet taste and heady aroma of these heart-shaped scarlet berries make them a frequent guest on the table of lovers. Strawberries with cream, champagne, chocolate fondue - these names alone make you smile dreamily.

Strawberries are especially good fresh, but their season is short. And so you want to keep the divine taste and aroma for the winter! You can harvest strawberries in many ways: freeze, make compotes, cook jam, jam, confiture and much more. We reveal several recipes for preparing delicious berries.

The difference between confiture and other types of blanks

According to the method of preparation, jam, confiture, jam - jam. All of them are obtained by boiling fruits with sugar. However, there are differences between them.

Jam

It is customary to call jam the sweetness of fruits boiled in sugar syrup. Unboiled berries in the finished dessert are evenly distributed in a translucent syrup. Berries and fruits are taken ripe and intact, large fruits are cut into pieces.

The preparation of jam occurs in stages: the syrup is boiled, the fruits are poured over it, and it is brought to a boil. The process is repeated, often multiple times.

Jam

Thicker than jam, more like jelly with boiled fruits. It is allowed to use even crumpled and incomplete fruits. Jam is thicker than jam, but not as dense as marmalade.

Before cooking, the fruits are blanched, then poured with syrup or mixed with granulated sugar and boiled over high heat, then the heat is reduced. Fruits with a high content of pectin are best suited for this species.

Confiture

These are fruits evenly distributed in a transparent jelly. It is brewed with granulated sugar, but a thickener is added before the end. This feature allows you to prepare jams with a lower sugar content, which also acts as a thickener. For confiture, not only fresh, but also frozen fruits are suitable. They can be either whole or chopped, but not boiled.

For storage, the confiture is rolled into a sterilized dish while still hot. So it can be stored for a year at room temperature. After opening, the product is stored in the refrigerator.

Confiture is the densest of all three types of jam. Initially, like jam, it was prepared from fruits containing a lot of pectin. Gradually, from other fruits and berries, adding gelatin or pectin during cooking.

yes, pectin is a good thing ..; only thanks to him did they start making jam again, or rather cooking jams.; And the same recipes !!! and mint, and balsamic, and rosemary, and more! I also make a sugar-free sauce with berries with pectin for meat.

Sirina007

http://elaizik.livejournal.com/374054.html

The amount of gelatin and pectin depends on the specific recipe, desired consistency, and the amount of sugar in the recipe. The less sugar, the more pectin you will need. So, if 0.5 kg of sugar is taken per 1 kg of berries, then 4-5 grams of pectin will be needed; 0.25 kg of sugar - 7-10 g of pectin; without sugar - 12-15 gr of pectin.

Help: Pectin is different. Buffered does not need acid to gel, unbuffered does. Thermostable withstands subsequent heating. Confiture with it can be used as a filling for baking pies. Not thermostable, when reheated, it collapses and loses its gelling properties.

Gelatin is powdered and in plates. They behave differently, on average, 0.5-8% of gelatin is taken per 1 kg of product.

Recipes for strawberry confiture for the winter

Before cooking, wash the strawberries, remove fruit rosettes and spoiled berries.

From whole berries without thickener

2 kg small berries

1 kg sugar

5 g citric acid or juice of 2 lemons

1. Pour strawberries with sugar and let stand for 7-8 hours.
2. Put on fire and cook at low heat, stirring and removing the foam.
3. Add heat and simmer until desired thickness.
4. A few minutes before cooking, add citric acid or lemon juice.
5. Pour hot into jars and seal.

With vodka and salt

1.5 kg of berries

3 kg sugar

150 ml vodka

10 gr citric acid

1. Mix citric acid and salt with half the sugar and sprinkle strawberries in layers, pouring each layer with vodka. We leave overnight in the refrigerator.
2. Add the remaining sugar, bring to a boil over low heat.
3. Increase the heat to maximum so that the berries rise with a hat and immediately reduce to a minimum. Wait until the berries go down and again set the maximum fire. Repeat several times. Cooking time 20 minutes.
4. Cool and arrange in sterile jars.

From whole berries with gelatin

1 kg fresh berries

1 kg sugar

3 tbsp gelatin

1. Cut large berries in half or into 4 parts, put everything in a large non-oxidizing dish.
2. Add sugar and refrigerate overnight. During this time, the strawberries will give juice.
3. Put the dishes on the stove, bring the mixture to a boil over medium heat.
4. Reduce heat and simmer for 30 minutes, stirring and skimming off foam.
5. Remove the confiture from the stove, add pre-soaked gelatin, mix thoroughly.
6. Once again, heat over low heat, without bringing to a boil, remove the heat.
7. While hot, transfer the finished treat to sterilized jars, tighten the lids, turn over until completely cool.

From cut berries with liquor

0.5 kg sugar

3 art. spoons of liquor

1. Cut strawberries into pieces. Peel the zest from the lemon and cut into thin strips. Squeeze juice from lemon.
2. Mix strawberries with zest, juice, sugar.
3. Bring to a boil and cook for 3 minutes with continuous stirring.
4. Turn off the heat, pour in the liqueur, stir.
5. Arrange in banks, roll up.

From crushed strawberries with pectin

1 kg fresh berries

0.6 kg powdered sugar

15 gr pectin

50 ml lemon juice

1. Grind the berries with a mixer or cut into pieces.
2. Mix sugar with pectin and cover the berries with this mixture.
3. Bring to a boil over high heat and cook for 4-5 minutes, stirring occasionally.
4. Remove heat, add lemon juice, stir.
5. Arrange in sterile jars, roll up, turn upside down. Leave until cool.

Frozen berries with basil

0.8 kg fine sugar

20 gr pectin

100 ml lemon juice

15 gr fresh basil

1. Freeze the berries in the freezer! After defrosting, they will be evenly soft, which will reduce the cooking time and give a uniformly smooth consistency to the finished jam.
2. Defrost frozen berries, cut large ones in half, weigh exactly 1 kg.
3. Pour strawberries 700 grams of sugar, mix the remaining 100 grams with pectin.
4. Put the dishes on medium heat, stir until the sugar dissolves and reaches a temperature of 25 degrees.
5. Add the remaining sugar with pectin, mix thoroughly.
6. Cook, stirring until boiling.
7. Add lemon juice and chopped basil, bring to a boil again and immediately remove from heat.
8. Hot put into jars, roll up.

The scent is just insane. And in winter you will have a fresh and fragrant piece of summer on your table :)))

MARIA_SELYANINA

http://maria-selyanina.livejournal.com/210721.html

With vanilla and gelfix

1 kg fresh berries

1 kg sugar

1 piece gelfix

1 teaspoon vanilla sugar

1. Cut the berries into slices and cover with half the sugar, leave overnight in the refrigerator.
2. Add the remaining sugar and cook for 1 hour.
3. Mix vanilla sugar with 100 g of regular sugar and gelfix, add to confiture, mix.
4. Cook, stirring for another 5 minutes, arrange in jars, roll up.
5. Many housewives prefer to chop strawberries with a blender for confiture. Although this is not a classic version of confiture, but cooking is creativity. And this option has the right to exist.

How to make crushed strawberry confiture, in this video

There are a lot of recipes for strawberry confiture. If you wish, you can add your favorite spices, mint decoction, any liquor or rum, prepare confiture from a mixture of berries with currants, raspberries, add rhubarb. But do not get carried away with spices. After all, the aroma of strawberries cannot be compared with anything, and a strong spice can score it.

Don't be afraid to add alcohol. Alcohol is not only a good preservative, but also an odor enhancer. The smell of alcohol will quickly disappear, leaving only the aroma of strawberries.

There are many confiture recipes, find yours

Strawberry confiture is added to creams for cakes, used as a filling for pies and pies, added to cottage cheese and creamy desserts, ice cream and yogurt, to pancakes and pancakes. Yes, and just spread on toast or eat with a spoon. There are usually no problems with the use of this delicacy.

Imagine and create in your kitchen. And, perhaps, you will be able to stop a moment of summer by preserving it in a jar of confiture.