Thick strawberry jam for the winter recipes. Strawberry jam recipe for the winter
Hello friends!
It's time for pickles and preparations. And this means that summer is in full swing and you can pick berries and cook. This is what we will do today, namely, I propose to cook strawberry jam. Recently, we have already cooked thick and tasty with you, but we have not reached confiture. Therefore, we quickly fix it and literally after a small amount of time it will be possible to admire the blanks, which you will then happily gobble up in the winter.
Therefore, I decided once again to make this note interesting and diverse. In it you will find recipes from simple to difficult. And if you like to cook five minutes, then such a culinary miracle will also be described in detail here.
In general, such jams look very cool not only in a jar, but also on any pastry, even if it is ordinary fresh bread. My kids are happy to eat it with or. What traditions do you have, what do you usually use with?
You can bake another mountain of wafer rolls and grease them with such a delicacy, in general, there are a lot of options, whatever one may say, this is an excellent dessert for lubricating sweet confectionery.
And you know that the most important thing is that such strawberry jam is cooked quite quickly, besides, there are cooking options even without cooking.
In a nutshell, the whole process consists of the fact that you will first need to sort out the juicy and ripe fruits of the berries, then grind and cover with sugar. You can cook even in an enameled bowl, saucepan and even in a slow cooker. And add all sorts of thickeners, but you can do without them.
Choose the cooking method you like, because no matter which one you choose, in any case, it will turn out insanely delicious and awesomely beautiful! Well, what a job, let's get started.
Unforgettably tasty and fragrant, that's what immediately comes to mind when you read this name. But it’s true, because this dessert will captivate with its aroma and beauty.
Did you know? The word jam means in all dictionaries - the meaning of a jelly-like mass. This is due to the fact that the mixture is boiled almost twice.
Or it is necessary to make various kinds of thickeners, such as agar-agar or gelfix, the most popular and familiar ingredient, such as gelatin. But please note that this is not always the case. You can cook in the usual way, but in what way you will see for yourself now.
We will need:
- strawberries - 1 kg
- sugar - 800-1000 g (depending on the variety)
- fresh lemon - 0.5 pcs.
Stages:
1. Rinse all large and small berries with a colander, then remove them from the tails. Take a sharp knife and chop into small pieces.
Did you know? That there is a lot of pectin in lemon, which means that this contributes to a large thickening of the finished product.
Sugar is usually added in a ratio of 1 to 1, but if the berry is too sweet on its own, 800 g of sand can be added.
3. Stir this mass and put it to rest for a day. During this time, juice will stand out.
4. Place a metal container on the stove and boil the prepared mixture.
5. If you see foam, be sure to carefully remove it with a slotted spoon. Cook for about half an hour, stirring constantly over low heat.
Important! If you do not remove it, then the jam will be cloudy and the consistency dirty.
6. And then, using an electrical appliance, beat the slightly cooled mass with an immersion blender.
7. And again, after it has cooled to room temperature, bring to a boil.
8. You can cook longer, but only then there will be very few useful substances. Density can be checked by dropping confiture on a saucer. If everything suits you, then pour into sterile jars.
9. Seal with lids to create a vacuum. Turn the lids upside down and put on the bedspread. When the jars cool down, take them to the cellar. Here is such a rather amber and slightly ruby color came out. Bon appetit!
Strawberry jam with gelatin
I think that each of you at least once in your life bought jelly in a store, or maybe you did it yourself. But, I think you will agree with me, homemade preparations are always tastier. In addition, if their garden berries are taken, and not imported ones. From the purchased ones, I would not even dare to cook.
This cooking technology assumes that gelatin will be added to the almost ready strawberry mass, since there is a negligible amount of pectin in the berry itself, that is, a jelly-like substance, so it cannot be strongly affected by thickening. So, he needs help to do it.
Use just one sachet and today you can treat your family to this bright and cool treat. And as children will be delighted, they will simply scream with delight.
We will need:
- Victoria or strawberries - 1.2 kg
- granulated sugar - 4 tbsp.
- gelatin - 1 sachet 20 g
- citric acid optional on the tip of a knife
Stages:
1. Tear off all the stalks from strawberries, but before that, wash them well in running water. Then immediately place in the bowl of a blender or food processor.
Attention! If there are no such electrical appliances, then use a regular potato masher, just crush the berries.
2. In any case, you should see a strawberry mass of a homogeneous consistency. Next, pour it into a sieve and carefully strain with a spoon so that all the bones remain on the surface. Yes, it's a little laborious, you can, if you don't want to skip this procedure.
3. Now it's the turn of granulated sugar, add it and mix.
4. Next, put the cup on the fire and adjust the burner speed, it should be minimal. Stir so nothing burns. As soon as foam appears on the surface after boiling, remove it with a spoon. Boil 5 minutes.
5. Then turn off the fire and cool the jam. And then soak a bag of gelatin in a glass, do as described in the instructions. Usually you should pour cool water and wait for the moment of swelling. Next, you need to scroll it a little in the microwave so that this lump melts and turns into a liquid.
6. The jam turned brown after cooling, put it back on the stove and bring to a boil, and then add the prepared gelatin. Moreover, you need to do this in a small stream and at the same time constantly stir the contents in the pan. You will see that the mass will begin to thicken before your eyes. You can arrange a test, drip on a saucer and examine this droplet, it should not spread.
Important! After adding gelatin, it is not necessary to bring the jam to a boil, add it, stir it and turn off the stove.
7. Pour into sterile jars and screw on metal lids. Turn the jars over and let cool completely under a blanket. Store in pantry or refrigerator. Your winter treat is ready. Eat to your health, and take a sample right now. Bon appetit!
Delicious and thick strawberry confiture at home
This berry, if you use it fresh, always has a sweet-sour taste, and accordingly, when you make jam, it will be just that. Actually it's great! Gourmets will exclaim "Wow", and household members "Class!".
Moreover, you yourself can adjust the consistency of the finished product, namely, the longer the delicacy boils, the denser the mass will be.
Cool! By the way, you can also play with flavors, add various ingredients, such as cocoa, myta leaves, oranges and other fruits.
We will cook according to this recipe 3 times for five minutes.
We will need:
Stages:
1. Rinse victoria berries in running clean water. Then remove the stalks and dry on a paper towel.
2. Pour about 1 kg of Victoria into the pan and sprinkle with sugar. Stir with a spoon and let stand for two hours so that the fruits give red juice.
3. As soon as the time is up, pour in the citric acid and beat to the desired state with an immersion blender into a puree.
4. Put the container on the fire, stir constantly, bring to the appearance of bubbles. Boil for 5 minutes. Remove the resulting foam from time to time. Turn off and leave to cool completely.
5. Do this work 2 more times, that is, cook in three runs each time for five minutes of rapid boiling.
Pour the finished hot jam into clean, sterilized containers and tightly seal with screw caps or use a seaming key.
Jam from Victoria berries without cooking
Oh, really, how unrealistically delicious it is, and you can even save a jar of your favorite strawberry confiture in this way, so that you can later treat all your relatives and friends. After all, you open it once and you probably won’t stop it, the bank will empty in a matter of minutes.
The only thing is that such jam is best stored in the refrigerator. Well, in more detail, this film from YouTube will tell you about everything.
Strawberry jam - recipe without gelatin with pectin
Here is another familiar yet simple option that will help you prepare this dessert without losing color. It comes out bright and stunningly beautiful. And the consistency itself turns out to be thick and stretchy, I certainly like it!
And one more advantage, such a delicacy cheers up everyone, both adults and children. It is convenient to scoop it up with a spoon or put it in pies, because it does not spread along the walls. Amazing!
I can also say that this is a very quick version of jam with strawberries, for example, today you bought this berry at the market, did not have time to eat it all and decided to make such a preparation for the table.
Advice! Cook such confiture from small amounts of berries, so it boils rather quickly and boils better. And also the fruits remain brighter saturated color and retain their great taste.
We will need:
- granulated sugar - 700 g
- strawberries - 1 kg
- pectin - 1 pack (read instructions and proportions)
- butter - 15 g
- lemon juice - 2 tsp or citric acid - on the tip of a knife
Stages:
1. Prepare sterile jars in advance, or at least wash them with baking soda. Rinse and weigh the strawberries, remove the tails. Carefully inspect and remove spoiled berries.
Then, using a pusher, grind into porridge. It turns out fragrant. You can dream up and add vanilla or some other ingredient.
After such an application, the jam is obtained with small inclusions and you will feel a little whole berries, again, how to knead.
2. Pour all the liquid into a saucepan with strawberry pieces, some will boil, some will remain unharmed. Set the fire to medium in intensity. While stirring, bring the berry puree to a boil. As soon as this happens, pour in the pectin.
Before the mass begins to boil, put a piece of butter, with this action you will have less foam. It doesn't affect the taste in any way.
3. Simmer for 3-5 minutes until desired consistency. It all depends on the strawberries, on their wateriness and sweetness. At the same time (as soon as everything boils), add a little lemon juice.
Interesting! The lemon juice gives it a kick and the taste is not so cloying.
4. To pour the jam, you can use special funnels, or do it with an ordinary spoon. Fill containers up to the neck and seal with twist caps. Turn over and let cool. Came out two jars of 500 ml. Everything about everything took 25 minutes.
How to cook strawberry jam for the winter in a slow cooker
If you want to save time or don’t have a large basin, another assistant called a slow cooker can help with this. In it, as never before, it is a pleasure to cook, because you can even do it at your dacha.
Plus, you only need two ingredients. It's also a lot easier than you think.
We will need:
- strawberries - 0.5 kg
- sugar - 0.4 kg
I suggest that you familiarize yourself with the step-by-step guide by watching this video.
Strawberry jelly with agar-agar
I think that many people will like this option. After all, now such an ingredient as agar is sold everywhere, go to any supermarket and it hangs on the counter there. Yes, I must have been waiting for you, ah-ha.
And those who are not yet in the know will tell you that you could see it in the composition of jelly sweets or in the manufacture of marshmallows, as well as marshmallows, they often shove it in order to achieve the desired effect. It is harmless and not hazardous to health.
For the first time, this substance was invented in a Japanese country from algae, and then they began to do it everywhere.
And, as you can see in this photo, it has many benefits and useful properties, so it's worth a try.
We will need:
- Strawberries - 500 g
- Sugar - 200 g
- Agar-agar - 1 sachet about 10 g
- Water - 0.5 tbsp.
Stages:
1. Wash all the berries by hand, remove the tails. You can help all the liquid drain, take a colander for this.
Then grind with a blender into a porridge-like mixture. Add sugar and stir.
2. Cook in a thick-walled saucepan or bowl on the smallest fire (15 minutes after boiling) and stir occasionally with a wooden spatula. In the meantime, dilute the agar in water, do everything according to the instructions, and then pour it into the boiling mass, simmer for another 10 minutes.
Arrange the finished confiture in clean jars and cover with lids. Store in a cool place or refrigerator.
Recipe for strawberry jam with whole berries
I know that the simpler the recipe, the more I want to take it and try it. And if it is time-tested, then even more so. I don’t think that now no one knows about such a method of cooking as 5 minutes, because many now generally switched to it.
This is due to the fact that for many it is important to preserve all vitamins and other valuable substances to a greater extent. After all, the less we boil in time, the more useful our workpiece becomes.
We will need:
- strawberries - 4 tbsp.
- granulated sugar - 2 tbsp.
Stages:
1. So, prepare, as always, everything you need to work.
2. Rinse the red fruits and take the stalks from them. Inspect carefully all the berries, rotten or moldy, throw aside.
4. Make the minimum mode and simmer after boiling for about five minutes. If you see foam, then immediately pick it up with a slotted spoon and remove it.
5. Remove the bowl of treats on the table and let cool, do not forget to do this with silicone gloves so as not to get burned.
Once cooled, bring back to a boil and simmer for 5 minutes. Then cool and cook again for the same number of minutes.
7. Grated boiled strawberries into jam, when it is still too hot, place in sterilized jars. Close the lids and flip the jar over to the other side. Wrap in a blanket and leave on the "night watch". Then store in a place convenient for you, for example in the cellar, that is, where it is cool and the sun's rays do not come.
8. As you can see, the confiture turned out to be thick and very tasty; not only adults, but also children will appreciate it. Great summer preparations!
So, quite simply and easily, you can cook such strawberry jam right today and please your loved ones with such a delicacy almost immediately, or make preparations for the winter. In any case, no one will definitely not mind! Eat to your health, I can eat 8 spoons at a time, and you?
I wish you, as always, a great day, sunny weather and a positive attitude. Write comments and share your experience and opinion. Bye!
Sincerely, Ekaterina Mantsurova
Hello! Summer has come and everyone's favorite berry is about to ripen. It's time to start making preparations for the winter. I bring to your attention recipes for delicious and thick strawberry jam.
This sweet delicacy in winter will delight the whole family, as if plunged into summer. If you love this berry, you can also read the recipes for cooking from it.
My sweet tooth just loves it. And I cook differently every year. I try and experiment, and I want to share the results of my experiments with you.
I present my most successful options, which I liked the most. And you prepare and evaluate. I am sure that at least one of the recipes will become your favorite.
First, I would like to share this recipe. Cooking it is very simple, and most importantly quickly. I like to spread this dessert on a bun and wash it down with milk. Overeating!
Ingredients:
- Strawberries - 600 gr
- Sugar - 500 gr
- Gelatin (instant) - 1 teaspoon
- Water - 50 ml
Cooking method:
Before cooking, be sure to rinse the berries and peel the sepals.
1. Place the berries in a deep bowl, add sugar and mash with a pusher or blender.
2. Then put on fire and bring to a boil, stirring occasionally. Boil 20 minutes. The jam should take on a burgundy color.
3. In the meantime, pour 1 teaspoon of gelatin with water. Stir until completely dissolved.
4. Now pour the gelatin into our brew in a thin stream, stir and cook for another 5 minutes.
6. After that, remove from the stove and put everything in jars. Turn the filled jars upside down and leave to cool. Then put them in a cool place until winter.
Jars and lids must first be sterilized in any way convenient for you.
How to make strawberry jam so that it is thick
This method is called a five-minute, because it is cooked three times for 5 minutes. and you can use it immediately after cooling. And you can leave it for the winter, if possible, as it turns out to be very thick, fragrant and insanely tasty.
Ingredients:
- Strawberries - 1 kg
- Sugar - 1 kg
- Citric acid - 0.5 teaspoon
Cooking:
1. Rinse the berries, remove the stalks and dry on a paper towel. Then transfer to a bowl and sprinkle with sugar. Stir and let stand for two hours to release the juice.
2. After two hours, add citric acid and grind everything with an immersion blender. Then put on fire and, stirring constantly, bring to a boil. Boil for 5 minutes, skimming from time to time. Remove from heat after 5 minutes and leave to cool completely. Do this procedure two more times.
3. Arrange the finished jam in jars and roll up. Turn over, cover with a towel and leave to cool.
It acquires a thick consistency after complete cooling.
Very tasty and thick strawberry confiture with lemon
Try to make such a treat for tea. This delicacy will appeal to all the sweet tooth. Amazing recipe and very easy to make. Indifferent will not remain.
Ingredients:
- Lemons - 1.2 kg
- Strawberries - 1 kg
- Sugar - 1.3 kg
- Pectin - 2 sachets
Cooking method:
1. Rinse all fruits and berries. Trim the ends of the lemons on both sides. Set aside one lemon, and grind the rest in a blender. Cut the remaining lemon into round slices. Put the ground fruit in a dish, add half the sugar, mix and put the chopped slices on top.
2. Puree the berries with an immersion blender. Pour in the remaining sugar and stir. Leave the berries and fruits for two hours so that the juice appears.
3. After the elapsed time, put the strawberries on the fire, bring to a boil and cook for another 3 minutes, stirring. Do the same with the lemon, only cook for 5 minutes. Then you need to put it to cool and do this procedure one more time. After the second time, leave them to cool overnight.
4. After the night, put the lemons back on the fire, add 1 sachet of pectin, stir and boil for 3 minutes. Then remove from heat and pour into jars by 1/3. Leave to cool. Then put round pieces of lemon in jars.
6. Close the jars with lids and place in a pot of water. Sterilize on the stove for about 10 minutes in boiling water. After that, you will have a very tasty delicacy.
A simple recipe for the winter without gelatin
To prepare a wonderful and tasty jam in this way will not be any difficulty even for novice housewives. he is so simple. And you will get an amazing dessert for the winter.
Ingredients:
- Strawberries - 1.5 kg
- Sugar - 1 kg
Cooking:
1. Rinse, dry and clean the berries. Then grind them in a blender or meat grinder to a state of gruel. Then pour into the bowl in which you will cook. Pour in the sugar and stir.
2. Put on fire and bring to a boil. When it boils, remove the foam. Boil for 40 minutes, stirring the sweet mass.
The removed foam, after cooling, is incredibly tasty. I love her so much.
3. Prepare sterile jars with lids, transfer the finished jam there and tighten the lid. Turn over and wrap in something warm. leave for a day until it cools down. Then put away for storage.
Video on how to make strawberry jam with pectin
As you already understood, there are many ways to prepare a wonderful delicacy. And now I want to introduce you to another recipe that uses pectin, so the cooking time will not take you more than 4 minutes.
Pectin is a confectionery food additive that is formed from galacturonic acid residues.
Ingredients:
- Strawberries - 500 gr
- Sugar - 250 gr
- Pectin - 5 gr
Check out the recipe and make up your mind on this option, but I like it very much.
To be honest, I didn’t cook this way, but I’ll definitely try it. The jam looks very appetizing and is so thick that it doesn't even run off the bun. Let's try to do.
Cooking a berry delicacy without cooking
Did you know that it is not always necessary to boil the berries? You can cook amazingly delicious confiture without cooking. Here is an excellent recipe. Spend little time at all. But it will be so tasty and fresh, as if you only eat berries from the garden.
Ingredients:
- Strawberries - 1 kg
- Sugar - 1.5 kg
Cooking method:
1. Peel the berries from the tails and remove the damaged ones. Then rinse and scald with boiling water.
2. Using a blender, grind them to a puree state.
3. Sprinkle with sugar, mix and leave for 30 minutes. Then mix again and arrange in jars. Store fresh jam in the refrigerator.
Confiture with orange
Another recipe for your collection. And just as simple and fast. A very interesting combination of strawberry and orange. I really like him.
Ingredients:
- Strawberries - 1 kg
- Sugar - 700 gr
- Orange - 1 pc.
Cooking:
1. Rinse the berries and peel off the stalks. Then grind through a blender or meat grinder.
2. In the resulting puree, add the juice from the squeezed orange and sugar. Mix well and put on fire. Cook, stirring constantly for 40-50 minutes. Cooking time depends on how thick your jam is. At the end, add orange zest, stir and remove from heat.
3. Pour the hot dessert into clean, sterile jars and seal immediately. The jam will thicken as it cools completely. You can store jars at room temperature in a dark place.
Cooking strawberry jam in a slow cooker
For those who like to cook in a slow cooker, I also have a recipe. I picked up a detailed video with a step-by-step description of making strawberry jam in this unit.
Ingredients:
- Strawberries - 500 gr
- Sugar - 400 gr.
See how to cook in this video recipe.
In fact, it is really very convenient, especially for summer residents. It turns out a very thick and tasty jam, with which you will please yourself and your family in the winter.
Well, dear friends, I'm done for today. I hope you enjoy my recipes. I think your loved ones will appreciate this delicacy.
Bon appetit!
In order for the human taste sensory system to be able to distinguish certain shades of tastes, it needs to be trained long and hard. What, in fact, do tasters. But some dishes and products have such a bright and memorable taste that even untrained tongue receptors are able to get the most out of food. I consider homemade strawberry jam to be one of these phenomena. You can visually evaluate the recipe and the delicious, thick, bright result shown in the photo in the article below. But I suggest not to stop there and cook at least a liter of this fragrant berry luxury.
Jams differ from other strawberry preparations in their silky texture and chic strawberry color. To achieve an almost jelly-like consistency, pectin, gelatin, agar-agar, or other thickening agents are often added to them. I offer you two completely simple variations without third-party thickeners. Just strawberries and sugar. Citric acid is added only at will.
We prepare thick strawberry jam according to a simple and tasty recipe
Grocery list:
- ripe strawberries of sweet varieties - 1.5 kg
- sugar - 1.5 kg
Cooking method:
- This version of strawberry jam captivates with its simplicity and speed. For him, you do not need to choose beautiful berries. Even if the strawberries have begun to deteriorate in places, cut off this area with a knife. The main thing is that the berry is tasty and juicy. Put the sorted strawberries in a colander. Rinse off sand and soil. Let the water drain.
- Process the prepared berries into puree in any convenient way: twist through a meat grinder, puree with a blender, crush with a potato press. If you want to achieve a perfectly smooth consistency, rub the mass through a metal strainer to get rid of small strawberry pits.
- Pour the resulting puree into a bowl for cooking. Add sugar. Stir. It is not necessary to insist on the mass, waiting for the complete dissolution of granulated sugar. Start heat treatment immediately.
- Put the jam on the stove. Bring to a boil over medium heat. Reduce heat to minimum. Boil 20 minutes. Stir with a wooden spatula, not a metal spoon. The metal contributes to the crystallization of sugar in the jam, which will affect its uniformity and taste. You can also avoid jam sticking to the bottom by shaking the bowl itself with your hands. When cooking, a pale pink foam will appear. Remove it if you wish. But even with it, the jam will turn out tasty and thick, it will surprise you with a beautiful strawberry color, rich aroma and perfectly stands up to the cold weather. After 7 minutes of cooking, turn off the heat. Cover the bowl with cheesecloth folded in several layers. Cool completely. You can leave overnight, the product will not deteriorate.
- Repeat all cooking steps 2 more times until you reach the desired consistency. When the delicious delicacy cools down, it will become even thicker. Therefore, do not digest, so as not to spoil the color of the workpiece.
- Immediately after the third approach, spread the jam in prepared jars. Taste after cooling or seal for long term storage. For harvesting, it is desirable to use containers of small capacity - 300-500 ml each. Lids are suitable for both traditional, seaming key, and screw (twist-off). Rinse jars before sealing preserves. Sterilize them on the stove (over hot steam). Or in the microwave. Pour a little water into the jar, put in the microwave at maximum power for a few minutes. The liquid in the process of evaporation will disinfect the glass. Turn sterilized jars over. Place on a clean waffle towel to drain the condensation. Divide the hot strawberry jam into a bowl. Close the workpiece. Flip over to check the tightness of the closure. Wrap up. Leave to cool for a day. Store in a pantry, cellar, or other cool, dark place until winter or at least fall.
Extraordinarily tasty, thick and beautiful strawberry jam
Ingredients:
How to prepare delicious, thick, fragrant strawberry jam (step by step recipe with photos):
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Sort out the strawberries, especially if they are purchased, and not from your own plot. Berries with a relatively clean surface, simply rinse with running water and fold in a colander. If the strawberries are contaminated with soil residues, it is advisable to let them sour for 1-3 hours. Dry clean strawberries on a towel. Carefully tear off the tails. |
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Fold in a deep bowl (plastic, enameled). Turn the berry into a puree. It is believed that strawberries lose all useful substances from contact with metal, oxidize, and the jam may not thicken. In my practice, this has not been confirmed. But if you want to play it safe, do not use the blender, but crush the strawberries with a wooden crush. |
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Pour in the sugar. Its amount depends on the sweetness of the berry and your taste preferences. But still, it is not recommended to take it less than strawberries, as this will affect the consistency and shelf life of the jam. Excessive sweetness can then be removed with citric acid or lemon juice. Stir. Let the puree stand for 30-90 minutes to dissolve the granulated sugar. Stir occasionally. |
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It is advisable to cook strawberry jam in a heat-resistant dish with a thick bottom. The head will take place in several stages. It is necessary to prepare jars of the required volume in advance (up to 500-700 ml). Thoroughly clean their inner surface with baking soda. Sterilize over hot steam or pour over boiling water. Dry. Pour a small amount of strawberry puree into a bowl. Cook over medium heat, stirring frequently, about 5 minutes. If foam forms, remove it with a spoon. Cook until jam thickens. Due to the fact that the puree is processed in small portions, the mass will retain its rich color, taste and aroma. |
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Boil the strawberry mass to the desired density. Keep in mind that it will be much thinner when hot than when it is cold. If you want to evaluate the real consistency, put a saucer in the freezer before cooking. To check the density, scoop up half a spoon of the mass and drip onto a cold saucer. If it does not spread, you can consider the jam ready. |
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At the bottom of the jar, put a little citric acid. Send a portion of the finished jam there. Prepare the entire strawberry mass in the same way. Completely fill the jars. To prepare for future use, roll up with sterile dry tin lids using a machine or screw with twist-off lids. Wipe the container from sticky marks. Cool completely under a thick blanket. If you want to eat yummy right away, you can use a nylon lid. |
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Such strawberry jam after complete cooling turns out to be incomparably tasty, moderately thick and very beautiful. It is perfectly stored until the winter in a dry, dark, cool place. The aroma is amazing. Too bad it ends quickly. |
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Happy strawberry season!
During the strawberry harvest period, many gardeners are thinking about how best to preserve the crop, since the period for eating fresh berries is short. Using strawberry jam recipes makes for a delicious treat that can be consumed immediately or used as an additional source of vitamins in the winter. To do this, it is enough to familiarize yourself with the list of options and choose the most suitable one from them.
The main difference between jam and traditional strawberry jam is that when preparing a delicacy, it is not necessary to achieve the preservation of the shape of the berries. Getting a jelly-like consistency is made possible by the use of sugar in recipes. There are many options for preparing treats, ranging from simple recipes without cooking to more complex ones that require the addition of special gelling agents to obtain a thicker product.
For the preparation of jams, copper or aluminum containers are not used, since when in contact with such materials, strawberries acquire an extraneous taste and are saturated with harmful additives. It is recommended to use stainless steel utensils or enamel pans. To stir the treats during the cooking process, it is better to use a large wooden spoon.
Long-term storage of blanks can only be guaranteed by carefully sterilized jars.
How to choose and prepare strawberries
For work, ripe berries are taken without obvious signs of spoilage and rot. For washing, use running water or a basin of water. Berry for jam should be cleaned of sepals and stalks. Making jams involves chopping strawberries in any of the available ways - by hand, by using a blender, meat grinder or pusher. If desired, you can grind the raw materials with a knife.
How to make strawberry jam at home
Strawberry blanks can be cooked in the traditional way in the form of boiling, which makes it possible to obtain a product for long-term storage. Connoisseurs of time and effort often use simple “five-minute” recipes, which make it possible to quickly process a large amount of raw materials and immediately get a delicious treat. In the cooking process, you can use the advantages of household appliances, which greatly facilitate the work.
Easy winter recipe
You can make strawberry jam using just 3 ingredients. The lemon in this recipe is responsible for the "correct" storage chemistry. For cooking you need:
- sugar - 800 g;
- berries - 1 kg;
- lemon - 1⁄2 pcs.
The berries, cleared of foreign objects, are crushed with a blender until a mixture of a homogeneous consistency is obtained. Next, the berry base is poured into a container and set for cooking over medium heat, holding from the moment of boiling for 5 minutes. After that, lemon juice is carefully introduced and the process is continued for another 20 minutes with constant stirring. When a foam is formed on the surface, it is removed, preventing the “escape” of the jam. Hot dessert is poured into jars and left until completely cooled.
"Five Minute"
The advantage of the "5-minute" is the simplicity of the recipe and the minimum time required to obtain a treat. To prepare 3 jars of 350 ml, you will need:
- strawberries - 1 kg;
- sugar - 400 g.
The processed berries are laid out in a deep container, covered with sugar and left in the refrigerator for 5 hours. The strawberry base, together with the juice, is transferred to a saucepan, brought to a boil and kept on fire for 5 minutes. After that, the jam is transferred to cool in sterilized containers, which, after rolling, are turned upside down.
In a slow cooker
You can prepare a dessert using the following ingredients:
- crushed strawberries - 3 cups;
- sugar - 600 g.
Crushed berries and sugar are placed in a slow cooker to extract juice, setting the "keep warm" mode. Readiness is determined by the degree of complete dissolution of the sand. Next, the "baking" mode is set, which corresponds to 100-120 C. The mixture is held for 15 minutes, stirring constantly. For the first 7 minutes, it will actively boil, after which it will gradually begin to acquire density.
with gelatin
Jam of a thicker consistency allows you to get the addition of gelatin, while in the presence of such a component, the amount of sugar is required less. The delicacy option assumes the following proportions:
- strawberries - 600 g;
- sugar - 0.5 kg;
- gelatin - 1 tsp;
- water - 50 ml.
The water in the recipe is needed to dissolve the gelatin. The berries are sprinkled with sugar and ground until smooth with a blender. Within 25 minutes, the mixture is kept on fire, its color should change towards a burgundy hue. Diluted gelatin is slowly introduced into the berry base with constant stirring, keeping on fire for another 7 minutes.
With pectin
You can cook jam with pectin, which allows you to add density to the dessert. For cooking you need:
- strawberries - 1 kg;
- granulated sugar - 700 g;
- pectin - 2 tbsp. l.
With the help of a blender, a puree-like consistency of berries is achieved. Sugar in the amount of 2 tbsp. l. mixed with pectin and injected into the fruit mixture, which is then put on fire to boil. It is kept in this state for 4 minutes with constant stirring, after which it is poured into jars.
Seedless
A more delicious jam is obtained without pits, such a delicacy, due to its special consistency, is ideal for sweet toasts. The highlight is that after grinding the berries, the berry base is filtered through a sieve to remove the seeds. As a basis, you can take any of the traditional recipes. It should be borne in mind that the initial mass of berries is significantly reduced after obtaining the basis for pitted cooking.
In a bread maker
You can make jam with the help of a bread machine, since you do not need to spend time on constant stirring. The dessert is prepared using the following ingredients:
- strawberries - 1.5 kg;
- sugar - 600 g;
- lemon juice - 3 tbsp. l.
Crushed berries and sugar are mixed, fruit juice is added. The mixture is placed in a bread machine for 1.5 hours.
With mint
Mint goes well with strawberries, emphasizing the taste of berries and giving freshness to the dessert. You need the following proportions:
- strawberries - 1 kg;
- sugar - 1.5 kg;
- mint - 1 bunch;
- lemon juice - 100 ml;
- pectin - 2 sachets.
Mint is poured with 1 cup of boiling water for 60 minutes, the water saturated with the taste of greens is then used in the cooking process. The berry base is combined with mint infusion, lemon juice and sugar are added and kept in a state of boiling for 15 minutes. Next, add pectin and keep on fire for a couple of minutes.
How to store strawberry confiture
Storage conditions for treats depend on the processing method. The sterilized product can be stored in a room with a temperature regime of 0 to +25 C. The blank without heat treatment must be kept in a cooler place, and the temperature should not exceed +10 C. The average shelf life of strawberry-based desserts is considered to be 1 year, if the composition of citric acid, it is permissible to extend it up to 24 months.
Jam is a food product that is obtained by boiling strawberries with sugar. Jam can be stored for a long time, because it contains a high concentration of sugar, which prevents the vital activity of microbes. People of all ages love jam and it is in demand.
Today we will not go to the store for jam, but we will cook it ourselves, at home. There are different recipes, mostly they are simple, classic and justify themselves. And there is only one reason for this - the flavoring and aromatic substances contained in berries contribute to better absorption of food.
When cooking jam, the berries are prepared in the same way as for cooking jam in one step. Syrup in jam, unlike jam, should have a jelly-like consistency and not spread.
Strawberry jam - a recipe for the winter without cooking
Required products:
- 1 kg strawberries
- 1.5 - 2 kg of sugar
Preparing jam:
Sprinkle prepared berries with sugar and mix thoroughly.
Then tightly packed in glass jars. From above, to the very neck, a layer of sand (1 cm) is poured.
Banks are tied with parchment paper or closed tightly with a lid, stored in a cold basement or in a refrigerator.
Delicious and thick strawberry jam for the winter
Products:
- 1 kg strawberries
- 1 kg sugar
- 1 glass of water
Recipe preparation:
Small and crushed berries can be used to make jam. Jam is made in one go. There is a difference from jam cooking - the berries are completely boiled soft.
Prepared strawberries are first boiled in boiling water (10 minutes), then all sugar is poured and boiled until tender.
Readiness is checked in the same way as for jam: take a little syrup in a spoon and, when it cools down a little, drip onto a clean saucer. If the drop does not blur, but is held by a “button”, then we can assume that the contents have been boiled correctly.
At the end of cooking, you can add 2-3 g of citric acid - this will give the jam a beautiful look!
The cooked contents are hot, laid out in clean sterile jars and closed after they have cooled.
How to cook strawberry jam with redcurrant juice
Products:
- 1 kg strawberries
- 1 kg sugar
- 1 glass of red currant juice
Cooking:
We prepare strawberries, as for jam. Then boil in redcurrant juice (10 minutes).
Add sugar and cook until done.
We lay out in prepared clean jars. Cover with lids or parchment paper. We store in a cool place.
Recipe for strawberry jam with whole berries and skipped red currants
Required products:
- 500 g strawberries
- 500 g sugar
- 200 g red currants
Recipe preparation:
Rinse the strawberries, remove the sepals.
Pass red currant berries through a meat grinder, combine with prepared strawberries.
Cover with sugar and leave until the next day (for 14 - 16 hours).
Then boil the mixture:
- take out the strawberries
- and the juice continues to cook until it turns into jelly.
- then put strawberries into it and continue to cook until tender.
Before packaging the jam in jars, it should be cooled, otherwise the strawberries will concentrate in the top of the jar. Ready jam is packaged in jars, covered with lids and sterilized. Jam yield 0.8 kg.
Strawberry jam - a recipe for the winter with gelatin
Products:
- 1 kg strawberries
- 700 g sugar
- 2 teaspoons gelatin
Recipe preparation:
- Prepare the strawberries: wash, remove the sepals, let the water drain.
- Sprinkle with sugar and stir gently a few times.
- Leave strawberries with sugar for 2 hours to extract juice.
- In the meantime, prepare the gelatin according to the instructions on the package bought at the store. The gelatin should swell.
- We put the basin (or saucepan) on the fire and bring to a boil, constantly stirring the contents.
- Remove all foam from strawberries and fill with prepared gelatin.
- Boil gently our berry mixture over low heat for 20 minutes
- We turn off the fire. The recipe is complete.
We lay it out in jars and wait for it to cool down - close and tie.
Strawberry jam: a recipe for making jam from strawberries, raspberries, red currants, cherries - jam "Assorted"
Required products:
- 0.5 kg strawberries
- 0.5 kg raspberries
- 300 g redcurrant
- 500 g cherries
- 2 kg sugar
Assorted Berry Jam:
- Sort the strawberries, carefully rinse with cold running water, remove the stalks. Place the strawberries on a paper towel and let dry.
2. Sort and clean the raspberries from debris, then gently wash, dry on a paper towel, then combine with strawberries.
3. Wash the red currant, dry it,
crush with a wooden masher,
then pass through a sieve.
Puree half of the strawberries with a blender.
4. Pour the resulting strawberry puree over the raspberries and the remaining strawberries. Pour 1 kg of sugar and leave for 2 hours.
5. Wash the cherries, remove the pits, cover with the remaining sugar and leave for 1 hour.
Then put on fire, stirring, bring to a boil, cook for 5 minutes and remove from heat.
6. Strawberries with sugar,
raspberries and grated currants, stirring constantly, bring to a boil, cook for 3 minutes. Add cherries, mix gently and cook for 10 minutes, skimming off the foam.
7. Allow to cool completely and put on fire again for another 10 - 15 minutes. Drop the syrup on a saucer, if the drop does not spread, the jam is ready.
8. While hot, pour the finished contents into pre-sterilized, absolutely dry jars and close with screw caps. Banks should be stored in a cool place.
Strawberry jam with currant or gooseberry puree
Products:
- 800 g strawberries
- 800 g sugar
- 800 g currant (or gooseberry) puree
Recipe:
- The currants are washed, the berries are cut off and poured with a small amount of water in a low saucepan. Bring quickly to a boil, boil covered for 10 minutes, then pass through a fruit squeezer. Currant puree is ready.
- If you need to cook with gooseberries, they are washed, the stalks and sepals are removed, crushed, a little water is added and boiled under the lid until softened (about 10 - 20 minutes). Then it is passed through a fruit squeeze machine. Gooseberry puree is ready.
- Strawberries are sorted, washed well, the stalks are removed. Approximately 3/4 servings of berries are poured with a few tablespoons of water and boiled. A little later, add 1/4 portion of sugar and 10 - 15 minutes intensively boil.
- Then add the rest of the sugar, currant (or gooseberry) puree and the remaining strawberries. With constant stirring, thicken so that the contents begin to gel.
- Boiling jam is filled to the brim with jars wrapped in a damp towel, the edges are quickly wiped, the lids are quickly strengthened. Banks are turned upside down, covered with a cloth and left to cool. Before storage, the jars are wiped with a damp cloth.
If the jam turned out to be liquid, there is a way out, sterilize the jars for 15 - 20 minutes in boiling water and roll up the lids.
Strawberry jam with agar-agar as a thickener - video recipe
As you can see, the process of making jam is not difficult, but fascinating. But in winter, what a delicious meal!
You can see even more about preparing strawberry recipes for the winter in an article by my friend Vladimir: https://garim-parim.ru/varene-iz-klubniki.html
Stock up on recipes - the strawberry season is already starting!
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