How to make jam? Delicious homemade jam recipes. jams

In the midst of the summer fruit season, let's remember that you can cook not only jam from them at home, but also other sweet twists.

For example, it is difficult to come up with a more delicious delicacy for universal use than viscous and transparent strawberry jam made with fresh berries. We hasten to dissuade those who believe that it is more difficult and longer to prepare than jam - in fact, the opposite is true, and the result is excellent!

Jam vs Jam: What's the difference?

Before we talk about how to make delicious strawberry jam at home and offer interesting recipes, let's make it clear what this delicacy is.

Unlike jam, which needs to be boiled gradually for several hours so that the berries remain intact, jam is an almost homogeneous jelly-like mass consisting of syrup and softened fruits.

It is much easier to prepare than jam, and besides, it is a more economical option for a winter sweet preparation, since not only selected berries can be safely used as raw materials, but also regrading - small fruits in varying degrees of maturity and even slightly crushed (but not spoiled! ).

Another significant difference between strawberry jam and homemade jam is that it is done quickly, literally in a matter of minutes. Below we offer a variant of the “5 Minute” strawberry jam recipe and practical tips on how to cook a delicious homemade spin from a favorite berry.

This recipe will certainly appeal to all fans of a healthy diet. You need a little sugar to get a treat, it will be enriched with “immune” vitamin C. It only takes 5 minutes to cook, which means it retains almost all useful components.

Ingredients

• Strawberries of sweet varieties - 1.2 kg;
• Sugar - 400 g;
• Medium lemon - 1 fruit.

How to make delicious strawberry jam at home with a quick recipe

1. Prepare the berry - wash it and remove the green receptacle. It also needs to be dried a little so that excess moisture does not get into the jam.
2. Now we need a blender. We put the prepared fruits in a deep container and mechanically turn it into a fragrant puree. In the absence of a blender, the berries can simply be softened with a fork or use a meat grinder.
3. Pour strawberry puree into a deep saucepan, add sugar, stir (a wooden spatula will help us!) And send it to medium heat.
4. When the mass begins to boil, you will need to stir it constantly so that it does not stick to the bottom of the saucepan.
5. After cutting the washed lemon, squeeze 3 tbsp out of it. fresh juice and fill them with berry puree. Sour fresh "works" as an additional preservative, while giving the delicacy an inimitable flavor.
6. Keep the sweet mass on fire in a boiling state for no more than 5 minutes, without ceasing to work with a spoon, and then remove from heat and immediately pour into sterile jars and close.

Quick strawberry jam according to this original recipe is not stored for long - a maximum of a month. But it turns out so fragrant and tasty (moderately sweet) that it is usually eaten first of all homemade spins. Crispy toast with a spoonful of tender strawberry mass is the best start to the day!

Making Classic Strawberry Jam

Ingredients

• - 2 kg + -
• - 2 kg + -

How to make delicious strawberry jam at home

1. We grind the washed and slightly dried berries in any convenient way, add an equal amount of sweetener, stir until the sweet grains dissolve and put on fire.
2. After boiling, we set the fire to a minimum and boil the contents of the container for about half an hour. The darker you like the jam, the longer you have to keep it on fire.
3. A foam will appear on the surface of the jam - it must be removed at the end of cooking, otherwise it will spoil the appearance of the workpiece.

We lay out the delicacy in sterilized jars while still hot. And so that fragile glass does not crack under the influence of high temperature, you need to place a clean spoon in each container - the metal will take the temperature. Before rolling up the lids, the spoons must be removed.

This homemade strawberry jam recipe is very easy to make. Under a tin lid, it is stored for more than one year and tastes much better than store-bought.

The amount of sugar suggested in this recipe can be increased to your liking. It is undesirable to put it less, because sugar is not only a flavoring agent, but also an excellent preservative.

Ingredients

• Strawberries (re-grading) - about 1.5 kg;
• Sugar - 1.5 cups;
• Water - about 50 ml.

How to cook pitted strawberry jam at home

1. We put the washed berries in a deep bowl, add prepared water to it and put it on a medium-intensity fire. Cooking time - no more than 10 minutes, so that the berry gives its own juice.
2. When it cools down a little, we grind it through a fine sieve, pouring the puree into another pan (preferably a stainless steel with a thick bottom). The result should be about 750 ml of seedless berry mass.
3. Add sugar to the puree, mix everything well to get uniformity, and send it to the fire. The sides of the second container should be higher than the first, taking into account the amount of sugar that we will use.
4. It is not necessary to cook for a long time, otherwise the jam will become too dark and will lose most of the vitamins. It is enough to boil the mass for half an hour on minimum heat, without ceasing to interfere with it. After removing from the heat, immediately pour the finished delicacy into sterilized jars and close.

If you plan to store the workpiece in the refrigerator, plastic lids will also come off, but if in the basement or on a shelf at home, it is better to roll up a tin one. Such jam can be stored at least all winter. True, it is unlikely to be worth it until spring - it turns out to be very tasty.

If the berry garden pleased with an unprecedented harvest, and there is still enough free space on the shelves in the home cellar, you should definitely try to cook a delicacy that is very popular in Europe and half-forgotten in our country.

Having learned from our post about some secrets on how to make ordinary strawberry jam incredibly tasty, all that remains is to collect or buy the right amount of fresh berries. It is best to take sweet fruits - then you will have to put less sugar, and the delicacy from the jar will turn out to be as useful as possible!

Jam, jam and jam are often used as synonyms, but this is fundamentally wrong, although the concepts are close, there are some differences. In the classic jam, the fruits (berries and pieces of fruit) must retain their shape, the jam is prepared in the consistency of mashed potatoes, while the jam is not crushed on purpose, but boiled down to the point where the fruits and berries are boiled. Sometimes an artificial thickener, gelatin, agar-agar or pectin is used in cooking, but this recipe is no longer a classic jam, it is correct to call such a dish confiture or jelly.

Jam at home is prepared in the same way as jam, only aged on fire longer, due to this, the consistency becomes more like jelly. Fruits and berries for this treat are suitable for absolutely any. Preservation is stored, subject to the rules of preparation, all winter.

A selection of the best jam recipes

Recipe 1: Homemade Apricot Jam

Ingredients:

• 900 g of granulated sugar;
• 2 kg apricots, peeled and pitted.

Pour 500 ml of water into a saucepan, add sugar, put on low heat and, stirring constantly, cook until the mixture begins to boil. Stop stirring and cook for another 10 minutes. Add the apricots to the sugar syrup and cook, stirring occasionally, for 2 1/2 hours. Pour the hot, freshly brewed jam into sterilized jars (slowly so that they do not burst), cool slightly, then cover tightly with the prepared lid.

Recipe 2: Cherry Jam

Ingredients:

• 2 kg cherries (or sweet cherries) pitted;
• 1 kilogram of granulated sugar;
• juice of 1 lemon, strained.

Put the cherries in a saucepan, sprinkle with sugar and place in a cool place for 3 hours. Then pour the berries with lemon juice, put on the stove and, stirring occasionally, cook over medium heat for 1 1/2 hours - until the berries are fully cooked. Pour the finished cherry jam into pre-sterilized jars and let it cool slightly, then close the lid.

Recipe 3: Easy Strawberry Jam

Ingredients:

• 1 kg of strawberries;
• 1 kilogram of sugar.

Wash the strawberries and place them in a heavy-sided saucepan. Add sugar, put on the stove and, stirring constantly, cook until the mixture boils. As soon as this happens, begin to gradually raise the temperature and, stirring, cook for another 20-25 minutes. Arrange the jam while it is still hot, and suitable jars (they must be sterilized beforehand). Let it cool for an hour and a half, then cover with lids and store in a dry, dark place.

Recipe 4: How to make jam at home from grapes

Ingredients:

• 2 kg of grapes;
• 1 kilogram of granulated sugar.

Any grape variety can be used. Place the berries in a bowl and mash. Remove all seeds, but leave the skin on. Add sugar to the pan and put on the stove. Cook over low heat until the berries are fully cooked. Transfer the jam, while it is still hot, into the prepared container, it must be sterilized in advance, let it cool for a quarter of an hour, and cover tightly with lids. Store preservation, like any other, in a dry, dark place.

Recipe 5: Simple Peach Jam

Ingredients:

• 2 kg peeled peaches, cut in half and pitted;
• 800 g sugar.

Finely chop the peach halves and place them in a saucepan. If they are ripe and very juicy, then there is no need to add water. If not, then add 5 tbsp. l. water. Place the pot on the stove and cook over low heat until the peaches begin to soften. Add granulated sugar and, stirring occasionally, cook for 2 1/2 hours. Transfer homemade delicious jam into jars, if you want to save for the winter, then first sterilize them according to the recipe. Prepare the lids separately, and after half an hour cover the jam jars with them. Store in the dark, otherwise the preservation will lose its color.

Recipe 6: Homemade Green Tomato Jam

Ingredients:

• 1 kg green tomatoes, finely chopped
• 400 g of sugar;
• juice and grated zest of 1/2 lemon;
• salt.

In a separate bowl, place the tomatoes, sugar, lemon juice and zest, and a pinch of salt. Cover with a lid and let it brew for several hours. Then transfer the mixture to a saucepan, put on the stove and cook over medium heat until fully cooked. Pour the finished jam into sterilized jars, cool slightly and close the lid tightly. Store in a dry, dark place.

Recipe 7: Delicious Rhubarb Jam

Ingredients:

• 2 kg rhubarb, chopped;
• 1 kg of sugar;
• zest of 1 orange, grated.

Place the rhubarb in a bowl, add the sugar and cover. Let the mixture brew for 2 hours. Then place it in a saucepan, put it on the stove and bring to a boil. Stirring constantly, cook for 30 minutes. To determine the readiness of this recipe, pour a little jam on a small plate, if the mass drains slowly, then it is almost ready. Add zest and cook for 5 more minutes. When the jam is ready, carefully so that the jar does not burst, transfer the jam into it. It is worth closing the lids a little later, when the mass has cooled down. Store in a dry, dark place.

Recipe 8: How to make orange jam

Ingredients:

• lemon (1 piece);
• oranges (8 medium-sized fruits);
• sugar (depending on the weight of the processed fruit).

Carefully remove the thin skin from the citruses, being careful not to touch the white part. It is convenient to do this with a special potato peeler. If you still hurt - remove it after the knife. Cut the zest into narrow strips - only half will go for jam, the rest can be used in other dishes.

Divide the pulp of lemon and oranges into slices and get rid of all the films. Weigh the fruits and add to them the amount of water corresponding to the recipe (in a ratio of 1: 1). This mass should be infused for about a day. After the citrus, squeeze and weigh again - this is necessary to determine the amount of sugar (equal to the weight of the fruit). Put the oranges and lemons on the stove to boil until the fruits are soft (this is about half an hour). Then pour the jam into sterilized jars.

Recipe 9: Homemade Orange and Ginger Jam

Ingredients:

• 3 large oranges;
• 1.5 cups of sugar;
• 1 sachet of vanilla sugar;
• 1 tsp ground ginger.

Peel the oranges from the skin, films and seeds and chop them in a blender (or in a meat grinder). Add the rest of the ingredients and stir. Take a pan with a wide bottom or a basin and evaporate the jam in small portions until thick. The finished mixture should be poured into jars and stored in the refrigerator.

Recipe 10: Original Kiwi Jam

Ingredients:

• 2 kilograms of kiwi, peeled and chopped;
• 2 kg of granulated sugar.

Place the kiwi in a saucepan, add sugar and, stirring constantly, cook over medium heat for half an hour. Remove the hot jam from the heat, let it cool for a couple of minutes, pour it into carefully prepared jars. Refrigerate before covering with lids. Store in a dry, dark place.

Recipe 11: Homemade gooseberry jam for the winter

Berries need to be sorted out, get rid of the sick and spoiled. For jam, it does not matter what size the berries are, it is better that they are a little underripe. If you take ripe gooseberries, it is better to cut them and get the seeds out of there. You can also grind the berries together with the seeds in a blender.

Usually put quite a lot of sugar. In principle, this is a matter of taste, but the more sweetness, the lower the likelihood that the workpiece will go bad. Therefore, it is customary to add granulated sugar in an amount of one to one. Thus, if you cook from 1 kg of gooseberries, you will need 1 kg of sand. As for water - jam does not require it in large quantities. According to the recipe, 250-300 ml of water is enough for 1 kg of berries.

Prepare the syrup in a water bath for 5-10 minutes. The berries are placed in syrup and boiled for another 10 minutes. Gradually and stirring regularly, you need to cook over low heat for 30-40 minutes. Ideally, if you want a thicker jam, the water should evaporate. But keep in mind the fact that the longer you cook, the more the gooseberry juice itself evaporates. In general, the process of boiling berries contributes to the digestion of nutrients and vitamins.

Recipe 12: How to Make Lemon Jam at Home

Ingredients:

• 1.5 kg of lemons;
• Cinnamon;
• 2 liters of water;
• 1 kg of sugar.

The choice of lemons should be attributed responsibly. They should be juicy, ripe (this can be easily identified by their bright yellow color), with a thin skin. It is from these fruits that the most delicious jam will turn out. Take one and a half kilograms of such citrus fruits, wash them thoroughly and dry them. Carefully remove the peel from them and cut it into small strips according to the recipe.

Cut the lemon fruits themselves in half and squeeze the juice out of all. You can use a juicer or manually. Do not throw away the pulp, and what is left of the pomace, it will come in handy for us. We take a large saucepan and pour lemon juice, two liters of water into it, pour out the zest. We put the pulp in a gauze bag and put it in the same pan. Make sure the bag is tightly tied. It is these partitions that will subsequently make the jam viscous, helping it to harden like jelly.

Boil all this mass over low heat for 2-3 hours. Readiness is determined by how much it has become smaller - if the mass has evaporated twice, then the jam is already ready. Take it off the heat, remove the bag of pulp. It is necessary to put it separately, and let it cool, after which we separate the remains from the bag with a spoon. The bag can already be thrown away, and then we put the pan on the fire, after pouring all the sugar there according to the recipe.

Bring the mass to a boil, while constantly stirring it. Jam should boil for another 15 minutes, until it becomes viscous. Remove from heat and leave to cool, because you need to roll it into jars already cold.

Recipe 13: Blackcurrant Jam

This version of jam is more like jam. Sort and wash the currants, selecting only the most ripe berries. Rub lightly dried fruits through a sieve or chop in a blender. Mix five hundred grams of sugar and half a liter of water in a container for cooking, bring to a boil and prepare syrup in the traditional way. Put grated currant mousse into boiling syrup and cook over low heat for 15-20 minutes. Pour the remaining 500 grams of sand and cook until tender.

Recipe 14: Original chestnut jam for the winter

Ingredients:

• 2 kilograms of chestnuts, peeled;
• 1 tsp sea ​​salt;
• 1 kilogram of sugar;
200 ml of rum.

Place the chestnuts in a saucepan, add salt and completely cover the chestnuts with water. Place on stove, cover and cook for 45 minutes. Peel the cooked chestnuts and rub them through a sieve. Transfer the resulting mass to a clean saucepan, add granulated sugar and 250 ml of water and, stirring occasionally, cook for another 40 minutes. 10 minutes before the end of cooking, pour in the rum and mix thoroughly. As soon as the jam is ready, it needs to rest for a few minutes, then carefully transfer it to the jars so that they do not burst, you can put a spoon in the jar. Let the jar cool slightly and cover with lids. The workpiece is best stored in a cool dry place.

Recipe 15: How to make fig jam at home

Ingredients:

• 500 g of sugar;
• 1 kg figs, peeled and chopped;
• a pinch of ground cinnamon.

Pour 500 ml of water into the pan, add sugar, put on the stove, boil and cook, stirring, until the sugar is completely dissolved. Add the figs and cinnamon and cook over medium heat until the mixture thickens. Place the original jam in jars prepared in advance. If you want to store it for more than a week, the jars are pre-sterilized and then covered with lids.

Video recipe: Homemade jam

Apple confiture with raisins.

Ingredients:

• 500 g sugar
• juice of 12 lemons
• 15 g raisins
• 500 ml water

Cooking method:

Wash apples, peel, cut into slices. Put in a saucepan, cover with water and cook for about 30 minutes from the moment of boiling. Then squeeze out the mass. Add sugar to the resulting juice, bring to a boil and cook, stirring, over low heat until tender. Add lemon juice and pre-soaked and squeezed raisins. Arrange the confiture prepared according to this recipe in hot jars, roll up and put in a cool place.

Quince confiture.

Ingredients:

• 1.5 kg quince
• 1 kg sugar
• 300 ml decoction
• 8 g citric acid

Cooking method:

To prepare confiture for the winter according to this recipe, the ripened fruits must be washed, peeled, cut into 4 parts, peeled and put in acidified water (2.5 g of citric acid per 1 liter). Separately, prepare a decoction of the peel cut from the fruit and seed pods. Prepare syrup from the broth, bring it to a boil, add grated quince. Cook until the pieces are translucent and the syrup thickens. A few minutes before readiness, put citric acid into the confiture, put it in jars, close it.

Ingredients:

• 1 kg quince
• 500 g sugar
• 300 ml water
• 5 g citric acid
• vanilla pod

Cooking method:

Before making such confiture, the quince must be washed, peeled, cut into small cubes. Prepare syrup from water and sugar, add citric acid, put quince. Bring to a boil and cook over medium heat for 20 minutes, stirring with a wooden spoon. Then remove from heat, leave for 6 hours, then boil again. Arrange hot fruit jam in jars and roll up.

Confiture from apples and apricots.

Ingredients:

• 500 g apricots
• 2 green apples
• 400 g sugar
• 12 cinnamon sticks

Cooking method:

For this recipe for making fruit jam, apples need to be peeled and cut into slices. Then put in a saucepan, half fill with water, bring to a boil over low heat, boil for 5 minutes. Squeeze through gauze, add sugar, cinnamon to the resulting juice, boil for 30 minutes. Add chopped apricots to the boiling syrup, bring to a boil, boil to the desired density, remove the cinnamon. Arrange hot jam in jars and roll up.

Confiture from apricots and bananas.

Ingredients:

• 750 g apricots
• 250 g bananas
• zest of 12 lemons
• 1 kg sugar
• 150 ml water

Cooking method:

Before cooking jam, apricots and bananas need to be cut into small pieces. Then put in a saucepan, add lemon zest, sugar, water, bring to a boil and cook for 5-7 minutes. Remove from heat, remove foam. Arrange hot jam in jars and roll up.

Ingredients:

• 1 kg peaches
• juice of 2 lemons
• 1 kg sugar
• 100 ml cognac

Cooking method:

Rinse the peaches, dry them, cut into cubes, pour over lemon juice and cognac, add 200 g of sugar, shake or mix gently with a wooden spatula so that all the slices are covered with the mixture. Put in the refrigerator for 10-12 hours. In the morning, bring the peaches to a boil and simmer for 15-20 minutes. Add the remaining sugar and cook until thickened, skimming off the foam. Arrange hot confiture prepared according to this recipe at home in jars and roll up.

Ingredients:

• 1.5 kg
• 30 g ginger root
• 3-5 g ground cloves
• 500 g sugar

Cooking method:

To prepare plum confiture at home, the fruits must be washed well, cut into small pieces. Add finely grated ginger, sugar and cloves, bring to a boil and cook for 5-10 minutes. Divide the hot jam into jars with screw caps and seal immediately. Store in a cool place.

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See how appetizing the confitures prepared according to the above recipes look in these photos:

Strawberry confiture.

Ingredients:

• 500 g sugar
• juice and zest of 1 lemon
• 30 ml liquor

Cooking method:

Before preparing such confiture at home, the berries must be washed, the stalks removed, and cut into small pieces. Add lemon zest and juice, put on fire and, stirring, bring to a boil, then cook for 3-4 minutes. Pour in the liquor, mix well. Arrange the hot confiture in jars and roll up.

Strawberry-ginger confiture.

Ingredients:

• 1.5 kg strawberries
• 500 g sugar
• 50-70 g ginger root

Cooking method:

Cut strawberries into pieces, grate ginger. Add sugar, bring to a boil and boil for 10 minutes. Arrange hot confiture from berries, prepared for the winter, in jars, roll up.

Ingredients:

• 1 kg sugar
• juice and zest of 1 lemon
• 5 g gelatin

Cooking method:

Sort raspberries, put in a large saucepan, add lemon juice and zest, sugar, gelatin, mix well. Put the mass on the fire and bring to a boil with constant stirring. Boil for 3-4 minutes over low heat, stirring gently and removing the foam. Arrange hot confiture in sterilized jars, roll up, turn over for 30 minutes.

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Store in a dark and cool place.

Ingredients:

• 1 kg melon pulp
• 1 kg sugar
• 5 g citric acid

Cooking method:

Cut the melon pulp into cubes, put in a saucepan, sprinkle with sugar, shake well and leave overnight. In the morning, gently mix, leave for another 6-7 hours. Then mix well, put on fire, let it boil for 5-7 minutes and set aside for 8 hours. Repeat the procedure 2 more times. At the end of cooking, add citric acid. Arrange hot jam in jars and roll up. Store in a dark cool place.

Ingredients:

• 1 kg pitted
• 1 orange
• 500 g sugar
• 10g pectin

Cooking method:

Before making such confiture at home, the grapes must be washed, put in a container, covered with sugar and left for 2 hours to separate the juice. Then put on fire, bring to a boil, boil for 2 minutes and set aside to cool completely. Repeat the procedure 3-4 times. During the last cooking, add the pulp of an orange, add pectin and boil for no more than 3 minutes. Arrange hot jam in jars and roll up.

Ingredients:

• 1 kg sugar
• juice of 12 oranges

Cooking method:

Rinse red currants, dry, separate the stalks. Pass the berries through a meat grinder, then rub through a sieve to remove small bones. Add sugar to the resulting juice, put on fire and cook for about 30 minutes, stirring constantly. At the end of cooking, add orange juice, boil until the desired density. Arrange the hot confiture from berries prepared according to this recipe into jars, roll up, leave for a while in a cold place.

Cranberry jam.

Ingredients:

• 1 kg cranberries
• 1.5 kg sugar
• 300 ml water

Cooking method:

To prepare such confiture at home, the berries must be washed, dried, rubbed through a sieve or passed through a meat grinder. Add water to the resulting mass, bring to a boil and cook for 10-15 minutes over low heat. Then add sugar and cook until done. Arrange hot jam in jars and roll up.

Lingonberry confiture.

Ingredients:

• 1 kg cranberries
• 1.2 kg sugar
• juice and zest of 12 lemons

Cooking method:

Sort out the lingonberries, scald with boiling water, put in a colander to drain the water. Then put the berries in a saucepan, cover with sugar, add lemon juice and zest, put on a slow fire and cook, stirring constantly, for about 40 minutes. When the confiture has cooled, spread it into jars and put it in a cool place for a while.

Ingredients:

• 1 kg blueberries
• 200 ml cider
• 1 kg sugar
• 60 ml lemon juice
• 1 pinch of nutmeg

Cooking method:

Sort blueberries, wash, dry. Lightly mash the berries with a fork, put in a saucepan, pour in the cider, lemon juice, nutmeg and sugar. Stirring, bring the mass to a boil and cook for 2 minutes over high heat. Immediately turn off the fire, remove the foam from the surface of the mass. Arrange the hot berry confiture prepared according to this recipe in jars and roll up.

Ingredients:

• 1 kg strawberries
• 1.2 kg sugar
• juice and zest of 1 lemon
• 3 sprigs of mint

Cooking method:

Cut strawberries into slices, add lemon juice and zest, sprigs of mint, cover with sugar, and leave for several hours until the juice is released. Then put on fire, bring to a boil and boil for about a minute. Remove from heat, leave for 5 hours. Repeat the procedure again. Remove mint from mass. Arrange hot jam in jars and roll up.

Ingredients:

• 1 kg barberry
• 1 kg sugar
• 250 ml water

Cooking method:

Wash the barberry berries, sort, dry and remove the seeds. Prepare sugar syrup, pour prepared berries. After a few hours, carefully drain the syrup, bring to a boil again and pour over the berries. Repeat the procedure 2 more times until the berries become transparent. Arrange delicious homemade confiture in jars and roll up.

Confiture from tomatoes.

Ingredients:

• 600 g
• zest and juice of 1 lemon
• 300 g sugar
• 1 pinch of salt
• 1 cinnamon stick

Cooking method:

Grind the lemon zest with salt, and then combine with lemon juice. Scald tomatoes with boiling water, dip in ice water and peel. Coarsely chop the peeled tomatoes, put in a saucepan, add sugar and a cinnamon stick, cook over medium heat for 5 minutes. Then add the lemon mixture, cook for another 2 minutes. Remove cinnamon stick. Arrange hot jam in jars and roll up. Store in a cool place.

Cucumber confiture.

Ingredients:

• 500 g sugar
• 100 ml redcurrant juice

Cooking method:

Before preparing such a confiture, cucumbers must be thoroughly washed, peeled, and seeds removed. Cut the pulp into slices, put in a saucepan, sprinkle with sugar, leave for 12 hours at room temperature. Then put on fire and cook, stirring, for 20 minutes. When the mass becomes homogeneous, pour in the juice of red currant and boil until the desired density. Arrange hot jam in jars and roll up.

Appetizing jam from Assorted berries is very easy to prepare at home. Just a few simple manipulations in the kitchen will need to be done by the hostess in order to eventually get a delicious sweet preparation for the winter. Cooking time will surprise even lazy people, just three minutes, and the jam will be ready! All relatives and friends will be able to enjoy berry jam in winter. The bright colors of summer will be hidden in delicious jars with a blank!

Required:

• 1 kg of berries (these can be any seasonal berries: raspberries, strawberries, wild strawberries, any kind of currant, etc.);
• 1 kg of sugar;
• 1 packet of gelling agent (with pectin).

How to make jam from berries with gelfix at home

To make jam, it is best to use berries that have just been taken from the branch. Since, it is in such products that the most useful properties are. If the berry is clean, then it can not be washed, because it is the natural plaque that contributes to the good density of the finished product. If the berries are purchased, you need to rinse them under running water and dry them on cloth towels.

For jam prepared according to the recipe given here, any berries are suitable, for example, blackcurrant:

The berry should be well kneaded with a spoon. A meat grinder or blender will greatly facilitate the work.

The remaining cake from the berries can be used for baking, compote.

We proceed to the preparation of containers for preparing jam. Jars and lids should be thoroughly washed using natural cleaners such as baking soda. Rinse well under running water. Sterilize in any convenient way - over steam, in the microwave or oven. The latter method for such a jam is preferable.

The next step is to pour the resulting berry mixture into a saucepan in which the jam will be cooked, add, mix everything thoroughly.

Bring the berry puree to a boil.

After the mass begins to boil, you need to pour sugar into the pan. Stir everything thoroughly with a spoon until the grains of granulated sugar dissolve.

Put the pot back on the stove and bring the mixture to a boil. Boil the jam for three minutes, stirring during cooking so as not to burn.

Pour the berry jam into clean, dry jars and roll up. After a couple of hours, the jam will be incredibly thick!

Look at the photo, what a beautiful berry jam you get in the end! And the color and aroma cannot be expressed in words!

Did you like the recipe? Then take a look at the cooking recipe.

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

Strawberry jam is very useful, especially in winter, when vitamins are so lacking. cook jam in several ways: traditional, in a slow cooker, in a bread machine, with gelatin and pectin. Each of them differs in the method of preparation, but the jam always turns out tasty and fragrant.

cooking secrets homemade strawberry jam

Classical easy winter recipe

This method is the easiest and most widely used. In order to prepare delicious and fragrant strawberry jam, you need three ingredients:

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

How to make jam:

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

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

Strawberry Jam Five Minute

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

• sugar 0.8 kg;
• strawberries 2 kg.

How to cook:

1. Berries should be washed, sorted, cleaned of stalks.
2. Using a meat grinder or blender, crush the strawberries in a puree and cover with sugar.
3. Put the finished mixture on fire, wait until it boils, remove the foam and cook for about 5 minutes.
4. Then the mass is cooled and the procedure is repeated twice to make the jam thicker.

Recipe for cooking in a slow cooker

These days, kitchen work is greatly facilitated by modern appliances. You can cook a very tasty jam in a slow cooker. This device will not only allow the hostess to save a lot of time, but also change the usual texture of the delicacy, making it tender, dense and saturated.

For cooking you will need:

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

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

• Strawberry puree should be prepared in a separate container, and only after that, transfer the mixture to a slow cooker.
• After that, you need to select the "Extinguishing" program and leave for 1 hour.
• Gelatin is added at will, to give greater density to the jam.
• The prepared jam is poured into pre-prepared jars.

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

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

Delicious and thick strawberry jam with orange

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

• orange;
• apple;
• mint;
• White chocolate.

Advice! You should not add all these ingredients at the same time, as they can greatly interrupt the taste of each other.

You can use the following recipe:

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

The preparation of thick and very tasty strawberry jam is as follows:

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

Watch the video! Strawberry jam with orange

Recipe with gelatin

Jam prepared according to this recipe is 100% thick. Gelatin will not spoil the taste at all and will help to give the jam the necessary consistency.

For cooking you will need:

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

How to make homemade strawberry jam with gelatin.

The principle of making jam is quite simple:

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

homemade jam from forest strawberries for the winter

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

To make wild strawberry jam you will need:

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

Cooking process:

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

Recipe without cooking

• 1 kg of berries;
• 1 kg of sugar.

Cooking method:

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

Store jam in a cool place. You can also put it in plastic containers and freeze.

Watch the video! Strawberry jam without cooking

Bon appetit!

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