How to cook strawberry confiture - recipes for the winter. How to make delicious thick strawberry jam

Strawberry confiture is a cross between jam and jam, and such a preparation is certainly prepared with gelatin or other gelling additives.

Below we will tell you how to properly cook strawberry confiture with gelatin and offer a recipe for a treat with lemon.

How to cook thick and delicious strawberry confiture at home - a recipe with gelatin

Ingredients:

• fresh strawberries - 700 g;
• granulated sugar - 700 g;
• - 2 tbsp. spoons.

Cooking

Ideally, if it is possible to select medium-sized ripe berries for confiture preparation. Rinse the strawberries under cold running water and remove the sepals. After that, we place the berry mass in a suitable bowl for cooking the workpiece, sprinkling each layer with sugar, and leave it at room conditions to separate the juice for several hours or overnight, covering the container with cling film or a lid.

Now we soak the gelatin granules in fifty milliliters of boiled and cooled water. After that, we place the bowl with the strawberry mass on the fire, warm it up, stirring, to a boil and keep it at a moderate boil for thirty minutes. From time to time we remove the resulting foam from the surface of the workpiece.

Now we introduce swollen gelatin granules into the strawberry mass, mix hastily and intensively until they are completely dissolved, warm it up a little more, but do not let it boil, and remove it from the stove.

Pour the finished confiture into jars in advance in any convenient way, cork with lids and place under a blanket until completely cooled.

Strawberry confiture with lemon

Ingredients:

• fresh strawberries - 700 g;
• granulated sugar - 550 g;
• lemon - 220 g;
• gelatin - 1.5 tbsp. spoons.

Cooking

To prepare strawberry confiture according to this recipe, we properly prepare the berries by rinsing them with water, sorting through and getting rid of the tails, and place in a suitable container. Now, depending on the desired finished texture of the confiture, we break the berry mass with a blender into a puree or just remember a little with our hands so that the pieces are felt. After that, we fall asleep the berries with sugar, squeeze the juice from the lemon to them, place the workpiece on the fire and heat, stirring, to a boil. We boil the confiture with a barely noticeable boil for twenty minutes, after which we remove it from the heat and let it stand for about thirty minutes.

During this time, prepare the gelatin. Pour it with 50 ml of cold water and leave for half an hour. Now we heat the gelatin granules in the microwave or in a water bath until completely dissolved, then pour it into the strawberries. We also throw lemon zest there, mix and put the mass back on the stove to warm up. As soon as the first signs of boiling appear, remove the container from the fire and pour the confiture into sterile dry glass containers. We cork the workpiece with boiled lids and put it upside down until the jars are completely cool.

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!

Step-by-step recipes for making delicious confiture with gelatin from berries and fruits

2018-07-21 Natalia Danchishak

Grade
prescription

2058

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

0 gr.

carbohydrates

48 gr.

196 kcal.

Option 1. Classic strawberry gelatin confiture recipe

The correct classic confiture is brewed with citric acid and gelatin. In some cases, the acid is replaced with freshly squeezed lemon juice, and gelatin is replaced with other thickeners: agar-agar or pectin.

Ingredients

• 20 g of gelatin;
• kilogram of ripe strawberries;
• 800 g of fine granulated sugar;
• 5 g citric acid.

A step-by-step recipe for making jam with gelatin

We sort the strawberries, remove the stalks, wash and dry. We put it in a saucepan and interrupt with a blender, leaving small pieces. We put the pan on a low fire. As soon as the mass warms up, add sugar. Cook, stirring, until the crystals dissolve. Boiling is not allowed!

When the sugar dissolves, remove the pan from the heat and leave for forty minutes. Pour gelatin into a deep plate and fill with warm water. Stir and let it swell.

Dissolve the gelatin over boiling water and add to the pan with the berry mixture. Stir and heat until the first signs of boiling. Add citric acid, stir and remove from heat. The cooled confiture is laid out in sterilized jars and rolled up.

You can crush strawberries with a pusher. Confiture should be cooked on a very slow fire. In no case do not allow intense boiling, otherwise the gelatin will lose its gelling properties.

Option 2. A quick recipe for jam with apricot gelatin

Apricot confiture is not only tasty, fragrant, but also very healthy, due to the high content of vitamins. It is served with tea, or used as a filling for pies. Confiture with apricots will turn out tastier if you add peaches or strawberries to it.

Ingredients

• spring water - 250 ml;
• beet sugar - one and a half kilograms;
• ripe apricots - kilogram.

How to quickly make jam with apricot gelatin

In a large saucepan, combine water and sugar. Boil the mixture for ten minutes to completely dissolve the grains.

Rinse the apricots, break them in half and remove the pits. Dip the halves in boiling water for a few seconds, then immediately place them under cold water. Remove the thin skin from fruit.

Place the peeled apricot halves in the chilled syrup, and put the pan on a slow fire. Bring to a boil, removing foam periodically. Remove the pan from the burner, cool and send in the cold for a day. Repeat the procedure three times. Arrange the confiture chilled in sterilized jars. Roll up with lids and store in a cool place.

Confiture is served with pancakes, cookies or pancakes. Apricots should be ripe, without wormholes or damage. Apricot confiture can be supplemented with nuts or almonds.

Option 3. Pear Gelatin Confiture with Rosemary, Ginger and Lemon

Pear confiture can be served for breakfast with croutons, or added to the curd mass. Pears are transparent, soft and slightly viscous, thanks to the addition of gelatin.

Ingredients

• two sprigs of rosemary;
• 1 kg 600 gr ripe pears;
• 20 g of gelatin;
• 800 g of beet sugar;
• 200 gr lemons;
• 40 g of ginger root.

How to cook

Peel the ginger root. Grind on a fine grater. Wash the lemon, put it in boiling water for a few seconds, wipe it and remove the zest from it with the help of the finest grater. My pears, peel, cut off the tails and remove the seed boxes with seeds. Cut the pulp of the fruit into thin small slices.

We place the pieces of pears in a saucepan and pour over with freshly squeezed lemon juice. Mix well. Add zest and grated ginger. Stir again.

We fill the pears with sugar and leave for two hours, covered with a lid. Put the saucepan on low heat and bring to a boil. Remove from stove and leave overnight. Pour the gelatin into a deep plate, pour the juice from the confiture with the liquid and stir until dissolved. We put the confiture on a slow fire, put a sprig of rosemary. Add dissolved gelatin and stir. We are waiting for the boil, take out the rosemary and put the confiture in sterilized jars. Seal tightly and cool for a day under a warm blanket.

For confiture, take fragrant, soft varieties of pears. The taste of the delicacy can become more interesting if you add vanilla or spices to it. Confiture is made from any fruit or berry.

Option 4. Confiture with cherry gelatin

Cherry confiture is a bright and tasty delicacy. The sweetness of the delicacy will be shaded by the slight sourness of the berries. Vanillin will make it even more fragrant. Gelatin can be instant or sheet.

Ingredients

• 1 kg 900 gr fresh cherries;
• 2 pinches of vanillin;
• 950 g beet sugar.

Step by step recipe

Rinse fresh ripe cherries thoroughly. Place in a deep bowl and fill with cool water. Leave for an hour. Then put the berries on a sieve. Dry them lightly and remove the pits.

Place the cherries in a blender and blend until smooth. Transfer it to a saucepan, add sugar, mix and leave for an hour.

Place the container with the cherry mass on the stove and heat the boils. Then twist the fire to low and cook for a quarter of an hour. Pour gelatin into a deep bowl, fill with water and leave to swell.

Add vanillin to the cherry mass and mix. Remove the dishes from the heat, add to the swollen gelatin and stir until the granules are completely dissolved. Pack the resulting mixture in sterilized jars, seal them tightly, turn over and cool under a warm blanket.

Cherry pits are conveniently removed using a special tool or a pin. Add the amount of sugar to your taste, depending on how sweet you want the treat to be.

Option 5. Confiture with plum gelatin

Plum confiture has a sweet and sour taste and a bright rich color. Thanks to gelatin, the texture of the delicacy resembles marmalade.

Ingredients

• a kilogram of ripe plums;
• 30 g of instant gelatin;
• 1 kg 100 gr white sugar.

How to cook

Wash the plums under running water, carefully inspecting each fruit for damage or wormholes. Remove the bones in any way convenient for you.

Transfer half of the pulp of plums to a large saucepan with a wide bottom, add some of the granulated sugar. Place the other half of the plums on top and sprinkle with the remaining sugar.

Cover the pot with a lid and refrigerate overnight. Put the container on the fire and warm it over low heat until it boils. Remove from the stove and leave the plums for a day. Repeat the procedure again. Put the pan on the fire for the third time and cook for about half an hour. Turn off the heat and cool for two hours. Pour instant gelatin into the confiture, mix thoroughly and leave to swell for ten minutes.

Then return to the fire and bring to a boil, stirring. Remove from stove. Arrange in jars, after sterilizing them. Roll up tightly, turn the lids down and leave for a day, wrapped in a blanket.

Confiture can be made from plums of any variety. A particularly tasty delicacy will come from several varieties.

Many housewives, when preparing berry jam for the winter, use gelatin. And this is not surprising, since this powder turns a fragrant preparation into a thick, non-blurring product.

What is it for? Of course, in order to be able to use it as a filling for pies and rolls.

Therefore, today Home Preparations offer to prepare just such a jam using gelatin. And since the strawberry season has already begun, we will use this particular berry. (There is a recipe on the site).

Strawberry jam with gelatin, recipes

Classic recipe

What will be required:

Strawberries ripe, large, sweet - 1 kg.

Sugar-sand - a glass.

Gelatin - 20 gr.

What to do:

1. In order for our preparation to turn out not only tasty, but also beautiful, we choose not wrinkled, ripe, spoiled berries and eliminate the leaves and tails of each berry.

2. After the bulkhead procedure, put the berries in a colander, wash under ice water, let the water drain completely and dry the berries.

3. After that, the processed and prepared strawberries must be punched in a blender or in a meat grinder. You can, in the old fashioned way, chop with a fork or crush with a crush.

4. Move the resulting strawberry mass into a shallow saucepan (preferably enameled) or a bowl, and evenly pour the mass with a glass of sugar.

5. After the berry mass absorbs sugar, pour gelatin into the bowl. With a wooden spatula, thoroughly knead the mass to a uniform consistency.

6. After the jam boils, we continue to keep it on fire, stirring constantly for a couple of minutes, bringing it to the final readiness.

7. The final step is to check for readiness. Take a little jam in a spoon and put it on a saucer. If the drop is dense and thick, does not blur, the jam is ready. If it has spread over the saucer, then it is necessary to cook the workpiece for a few more minutes to form the desired consistency.

8. Jars are prepared in advance. They are well washed and sterilized. We lay out the resulting jam, clogging the jars "to the eyeballs".

9. Roll up the jars with special prepared (boiled) lids.

10. Turn the sealed jars upside down, leave to cool in this state.

11. We transport the chilled billet to a cold place.

Not to mention storage times. Before they expire, the product will be eaten - there is no doubt. And purely informative - jam is stored for 2 years or more.

Strawberry jam with apple juice

What is necessary:

Strawberries - 2 kg.

Fresh from sweet and sour apples - 2 cups,

Lemon, peeled and cut into medium pieces - 2 pcs.

Sugar-sand - 1 kg.

Gelatin or pectin - 2 pack.

What to do:

1. Peeled, processed, washed berries pour boiling water for half an hour.

2. Punch them in a blender.

3. Pour the cooked puree into a saucepan, add gelatin.

4. Mix well and boil over low heat, stirring constantly so that our puree does not burn.

5. After the puree boils, pour apple fresh into it, add lemon and add sugar. Once again, mix everything well.

6. After boiling, cook for 10 minutes.

7. Prepare jars: wash, sterilize.

8. Pack hot strawberry jam with gelatin in jars, roll up the lids.

Banks may not be sterilized - at your discretion. If time does not allow, then there is nothing terrible in the absence of sterilization.

The first option is the basic one. The second one already sounds more interesting - apple fresh and lemon give a subtle sweet and sour note that the strawberry flavor does not absorb.

As a result, you get two beautiful fruity melodies that sound parallel to each other. The basic recipe is good because you can refine it endlessly - everything is in your hands.

When the euphoria from the first berry passes, it's time to think about preserving the gifts of summer at home. In addition to jam, I suggest that you certainly cook a few jars of thick, delicious strawberry jam. The advantage over other blanks is that overripe and all crumpled strawberries can be used for processing. Since there is no goal in harvesting to keep the berries whole, I cook jam and marmalade when there is a big harvest, and I can’t process it quickly.

Strawberry jam is easy to prepare, the main thing is to make the consistency thick, homogeneous and without pieces of berries, how it differsfrom jam, with the recipes of which you can find in another article.

Many do it the old fashioned way, without a thickener, boiling down the mass for a long time. Modern hostesses use various pectin-based products - gelatin, gelfix, jam. You can find and apply agar-agar, it will also make a workpiece of a rich consistency.

Strawberry jam - a recipe for the winter without a thickener
This is a classic version of strawberry jam. Our grandmothers made a blank without thickeners. Prolonged boiling of the berries made it possible to achieve the desired consistency.
Take:

• Berries - kilogram.
• Sugar - kilogram.

Tip: if the berry is sour, increase the amount of sugar.
How to weld:

1. Rinse the berries carefully, being careful not to completely crush the already damaged ones. Drain excess water, pat dry and remove sepals.
2. Put in a saucepan, sprinkle with sugar, mix gently and set for a couple of hours, giving time to start the juice.
3. The next step is to puree the strawberries in any way possible. Crusher, blender, food processor - the main thing is that the mass becomes homogeneous.
4. Put to boil. Start with a high heat, but after boiling, lower the gas power and simmer for about an hour.
5. By this time, the jam will be almost half as much, the mass will thicken and darken.
6. Put a drop on the saucer, if it slowly spreads, and does not spread, the jam is ready. Cook for some more time if necessary.
7. Properly cooked jam can be stored under a nylon lid. If you are worried about the safety of the workpiece - roll it up with iron ones, putting it in sterilized jars.

Thick strawberry jam - recipe with gelatin
This cooking option at home is also considered a classic. Thanks to the addition of gelatin, the jam cooking time is significantly reduced, and its consistency meets all the requirements for harvesting for the winter.
Required:

• Strawberries - 1 kg.
• Gelatin - a bag of 20 gr.
• Sugar - 1 kg.
• Lemon juice - a spoon.

Step by step cooking recipe:

1. Prepare strawberries by peeling and rinsing. Be sure to get rid of excess moisture, this will prevent you from quickly achieving the desired consistency.
2. Fold in cooking utensils, immediately work with a blender.
3. Start cooking: slowly heat the mass until the first signs of boiling appear.
4. After that, add sugar, add gelatin crystals. If you decide to prepare with lemon juice - pour it in at the same time.
5. Stir until sugar dissolves. Next, mark exactly 5 minutes and cook dessert.
6. Set aside from the burner, quickly distribute into jars and seal. Send the cooled jars to the pantry for winter storage.

Recipe for Strawberry Jam with Citric Acid
Lemon and its acid are also considered an excellent tool that can give the jam the necessary thickness. So much so that the workpiece is more like marmalade. The secret to the success of this recipe is that the dessert is prepared in small portions. Cooking technology will save much more vitamins. And the appearance of the workpiece will exceed all expectations - the jam will come out of a noble ruby ​​​​color.
You will need:

• Fresh berry - kilogram.
• Citric acid - a pinch.
• Sugar - 1.2 kg.

How to make delicious jam:

1. An important cooking condition: after preparing the strawberries for cooking, dry the berries thoroughly.
2. Prepare jars with lids in advance - sterilize (two of the given number of berries will be needed). At the bottom of each drop citric acid on the tip of a knife.
3. Grind the berries in a puree with a blender.
4. Combine the berries with sugar, stir well.
5. Pour the first portion of the strawberry mass into a small saucepan (remember, I said that we will cook in small portions).
6. Pour in about a glass, let it boil and boil for about 5 minutes over low heat. It is advisable to stir the jam continuously. But the foam is allowed not to be removed. If it rises too much, starts to interfere, then remove it.
7. Transfer the thickened mass to a jar, cover with a lid so that it does not cool.
8. Next, pour another glass of sugar strawberries and do the whole process again.
9. Continue boiling until you fill the jar to the top. Roll up, cover and chill upside down.

Strawberry jam - recipe in a slow cooker
A simple and quick recipe, from the category of five minutes. The only downside is that it doesn't get too thick. However, if you increase the cooking time, then the consistency is perfect.
We take:

• Strawberries - 1.5 kg.
• Vanillin - 2 standard packs.
• Sugar - 1.3 kg. (the amount of sugar depends on the sweetness of the berry, it can be reduced).

How to cook:

1. Any substandard berry will do - small, overripe, damaged. Rinse, remove tails, let excess moisture drain.
2. Punch with a blender to the state of gruel and put in a bowl.
3. Pour sugar and vanilla, mix thoroughly and put the slow cooker on the "Cooking" mode.
4. Bring to a boil quickly. If the foam “tramples”, which often happens if the berry is juicy, remove it.
5. To make the jam boil faster, cover the lid, but keep an eye on the jam so that the jam does not escape.
6. We noticed that the mass boiled and began to rise - quickly turn off the multicooker.
7. Remove the foam, turn on the gadget again and cook for 5 minutes.
8. At this stage, cooking can be completed. But if you are not satisfied with the density of the workpiece, then boil for an additional 10-15 minutes.
9. Pour the jam, close with screw caps, which are very convenient for canning. Recently, I try to use only them. The blank is stored on the shelf of the refrigerator. If you want to put it in the pantry, roll it up under an iron lid.

How to make strawberry jam in a bread machine
Housewives who have a bread maker in the house certainly appreciated the ability of a home assistant to cook delicious jams from different berries. This unit is endowed with a huge advantage even over the slow cooker so revered by us - the dessert does not need to be stirred and monitored. The clever bread maker does everything herself - she cooks, she stirs. You just have to load the components and distribute the finished dessert into jars.
Required:

• For 500 gr. ripe berries - a glass of sugar, a large spoonful of lemon.

Making delicious jam

1. Rinse the peeled berries, dry and chop.
2. Send to the bowl, add juice, granulated sugar. Stir.
3. Use the program "Jam" (in the absence of such "Jam").
4. Cooking time hour 20 minutes.
5. After that, it remains to distribute in jars and send for storage.

Video recipe for a wonderful strawberry jam cooked for the winter. Good luck with your preparations.