How to make jam without cooking. Jam without cooking
This is a selection of the best recipes for raw jam without cooking for the winter. The simplest recipes step by step cooking cold jam at home are collected here. Berries preserved in this way are an ideal preparation. Delicious and healthy, it will help to save all the vitamins for the winter. Don't know how to make blanks from blueberries, lingonberries, cherries and other berries and fruits in this way? Our no-boil jam recipes will tell you step by step, but briefly and clearly, how to twist them in order to save as much as possible. beneficial features. Follow the technology outlined in them and you will be provided for the whole winter not only with jam, but with compotes quickly prepared from it, pie fillings, desserts and other goodies!
The best recipes with photos
The last notes
Sea buckthorn mashed with hawthorn is cooked without boiling. A home-made blank preserves the vitamins available in two fresh berries unchanged. After all, it is known that in addition to vitamins, sea buckthorn is famous for treating inflammation of the oral cavity, burns, wounds, herpes, while hawthorn tones the heart muscle and relieves its fatigue.
Strawberries are very tasty and useful berry. Jam and compotes are made from it, some are frozen in the freezer, you can find it on our website.
In order not to expose the berries to unnecessary heat treatment and save all useful material, ways have been devised to preserve them for the winter without cooking. This "jam" is also very fragrant, very similar to fresh strawberries.
Raw Strawberry Jam Recipe
This recipe for making strawberry jam without cooking is suitable for those housewives who do not have a large freezer and nowhere to freeze strawberries. The recipe is delicious and very simple.
“Raw” jam is covered with a layer of sugar (1-1.5 cm) to form a “cork” that will protect home preservation from spoilage and mold.
You need to take sugar and strawberries in the same proportions. These ingredients are ground in a meat grinder and laid out in sterilized jars.
When the jars are filled with strawberries, a layer of sugar “for conservation” is laid on top. Our no-boil strawberry jam is ready.
In order for jam to remain jam, and not turn into homemade liqueur, you need to follow only 3 rules:
- Berries should be clean, fresh and ripe.
- Jars for storing jam - sterile.
- Keep raw jam should be in the refrigerator or cellar.
Strawberry jam without cooking
For 1 kg of strawberries you need to take 800 g of sugar.
1. Wash the strawberries, remove the stalks or dry them. Cut each berry into 4-6 pieces.
Order an energy saver and forget about the former huge expenses for light
2. Place the berries in layers in a bowl, alternating with sugar. leave at room temperature for the night. During this time, strawberries will give juice, in which the sugar should completely dissolve. If necessary, gently stir the jam several times with a spoon.
3. Sterilize the jars over the steam of a boiling kettle for 10 minutes. Arrange the jam in hot jars, close the lids. Keep refrigerated.
Strawberry jam without boiling berries
Strawberry jam prepared in this way has a beautiful saturated color and the aroma that winter time feels very good.
Ingredients:
- 2 kg strawberries
- 1 kg sugar
- 0.5 cups of water
Recipe for jam in syrup:
1. For strawberry jam, we take a small but ripe strawberry. We remove the stalks, wash the berries under running water and strain on a sieve. Then put the strawberries in a bowl.
2. In another bowl, cook syrup: add 0.5 cups of water to 1 kg of sugar and put on medium fire boil. Cook the syrup for 5-7 minutes until it becomes thick but not white. Checking it is quite simple, take a little syrup with a spoon and blow it lightly, if the syrup has become viscous and almost frozen, then it is ready.
3. Now pour strawberries with hot syrup, cover it with a lid and let it cool. Strawberries at this time give their juice and the syrup becomes liquid.
4. Then we filter the cooled strawberries on a sieve, and set the strained juice to boil for 5-7 minutes.
5. Put the strawberries back in a bowl and pour boiled hot syrup over. Let the strawberries cool completely again.
6. And once again we repeat this procedure.
If you want the syrup to be thick, then add more sugar and boil well.
7. After the third such procedure, we lay out strawberry berries in sterile jars and pour boiling syrup, roll up the lids and put in a blanket.
The point is that we do not boil the berries at all, only the syrup is boiled 3 times, maybe 4.
How to cook strawberry jam so that the berries remain whole, many hostesses know, right? But how to make strawberry jam without boiling berries, I will tell and show you today. That's why simple recipe you will get fragrant, whole berries in sweet and thick syrup- a fabulous treat for the whole family!
A prerequisite for any delicious strawberry jam can be safely called high-quality raw materials, that is, berries. IN this case try to choose fragrant strawberries small size (closer to small), whole, dense and elastic. Wrinkled or very large berries not suitable - they will not keep their shape and even fall apart in mashed potatoes. Spoiled and will completely cause fermentation in the bank - sweet preparation will have to be thrown away.
I would not recommend reducing the amount of granulated sugar for strawberry jam without cooking, since this is a preservative. In addition, various spices (cinnamon, cardamom and others) personally for our family do not go well with this dessert: my family loves, so to speak, the pure taste and aroma of this fragrant berry.
Total of the indicated quantity necessary ingredients it turns out about 1 liter of strawberry jam without cooking. You can pick up jars of the volume that suits you best. I used 3 jars with a capacity of 200 milliliters each and 1 half-liter jar, in which I separately closed the thick strawberry syrup.
Ingredients:
Cooking step by step with photos:
The berries for this recipe are suitable for medium-sized, elastic and excellent quality. We sort out the strawberries (substandard, that is, wrinkled, can be used to make strawberry jam or marshmallow, and safely throw away the spoiled ones) and mine. To do this, we collect cold water in a large container, put berries in it and let them swim for just a minute - this way the sand will sink to the bottom. Gently mix the strawberries with your hands, then remove and transfer to a colander. It is important not to remove the stalks until the berries are clean. Otherwise, strawberries will absorb a large amount of water and become sour.
We remove the stalks and put the clean berries in a suitable container. The weight of strawberries (1 kilogram) is indicated in the already prepared form.
Now let's start preparing sugar syrup, which we will subsequently pour strawberries into. To do this, pour 800 grams of sugar into a small saucepan with a thick bottom or a saucepan and pour 150 milliliters of water there (you can cold, you can hot - as you like).
We put the dishes on a strong fire and, stirring, bring the contents to a boil. When all the sugar has dissolved and the syrup boils, make medium heat and cook for about 5-6 minutes. Don't forget to remove the foam!
Pour the strawberries with boiling syrup, slightly melting the berries with a spoon or spatula. No need to stir strawberries!
In this position, leave the strawberries in syrup at room temperature until completely cooled - this may take a couple of hours. In the process of cooling, strawberries will give the syrup their juice, color and aroma. The berries themselves will become a little lighter and compacted.
Carefully pour the syrup back into the saucepan, bring to a boil and cook over medium heat for 5-6 minutes (remove the foam). During this time, the sugar syrup will thicken slightly due to the evaporation of moisture.
A similar procedure should be carried out 1-2 more times (a total of 3-4 fillings are obtained). The photo shows already cooled strawberries in syrup after 3 fillings with syrup.
Now it remains to close the strawberry jam without cooking for the winter. To do this, you need to carefully prepare the jar and lids in advance in any way convenient for you. I like doing it the best microwave oven- for this blank, I use 3 jars, each with a capacity of 200 milliliters, and 1 jar, with a capacity of 500 milliliters. Thoroughly wash cans of soda or detergent, then rinse in cold water and pour 2 fingers of water into the bottom of each. We put it in the microwave and steam everything together at the highest power for about 6-7 minutes. I just wash the lids, put them in a saucepan, pour water (to completely cover the lids) and boil for about 5 minutes. We put the berries in three prepared 200-ml jars. A half-liter jar will be needed a little later.
Most often, strawberry jam is cooked in the usual way for everyone: the berries are covered with sugar and boiled until tender in one or more steps. But you can make strawberry jam without boiling the berries. The method is more gentle, due to which the fruits retain much more vitamins.
In the recipe, strawberries are not boiled or boiled, but simply aged in hot syrup, that is, the berries are not directly cooked. They evaporate, by analogy with compote. Strawberries keep their natural taste, density and shape, but becomes a little paler, as it gives its color and aroma to the syrup. The recipe will appeal to those who do not like to fiddle with blanks for a long time. It will be necessary to boil the syrup three times, but this is 10 minutes, the rest of the time is spent on passive waiting. A minimum of effort - and the jam is ready!
RECIPE 1
Total time: 6 hours
Cooking time: 10 minutes
Yield: 400 ml
Ingredients
* small strawberries - 500 g
* sugar - 400 g
* water - 70 ml
Cooking strawberry jam without boiling berries
Small berries are ideal for rolling, whole, sweet and dense, with a pronounced aroma. I sort out the fruits, leaving only healthy ones, wash them under running water and let all the liquid drain. I cut off the leaves and stems.
Next, in an enamel pan or in another non-oxidizing container, boil the syrup. I measure right amount sugar and pour it with a little water. I put the container on medium heat. Stirring, boil for 4-5 minutes until the sugar grains are completely dissolved and the syrup becomes transparent.
I put the prepared strawberries in a bowl, enamel pan or pelvis. Better to cook in one go a small amount of fruits, no more than 1 kilogram, so that they do not wrinkle. I pour the berries with boiling syrup. I leave for 2 hours, until completely cooled. At first, there will be little liquid, but as the berries heat up, they will release their juice and completely immerse themselves in the syrup, coloring it.
After it has cooled completely, pour the syrup into a saucepan. I bring it to a boil again and boil for 5 minutes, removing the foam.
I pour the boiling syrup over the strawberries again. I leave until completely cool.
Thus, you can boil and pour the berries with syrup in 3 doses, each time letting them cool completely. As soon as I boil last time, I lay out the berries in sterilized jars and fill them with boiling syrup to the top. I roll it up, turn the cans upside down, wrap them in a blanket and leave them until the morning to evaporate.
This is such a wonderful strawberry jam without boiling berries. The fruits retain their shape perfectly, and the syrup acquires a rich color and aroma. Jars of jam should be stored in a cellar or other dark and cool place. Shelf life - 1 year.
RECIPE 2
Strawberry jam without boiling berries is a recipe that has become a hit this season.
If you are still preparing for the harvest of strawberries and planning preparations, be sure to cook such strawberry jam.
Don't regret!
It turns out incredibly fragrant due to the fact that the berries are not boiled, but only filled with hot syrup. At the same time, they retain their strawberry smell straight from the garden and their natural scarlet color, and the syrup acquires a rich pomegranate hue. I have been making such strawberry jam for more than a year, and when I open a jar in winter, I am glad that I did not regret the time for this amazing strawberry preparation.
Tip: take medium-sized berries for jam, then they will keep their shape better.
Ingredients:
*1 kg of ripe strawberries,
*0.5 kg of sugar,
*60 ml drinking water
How to cook strawberry jam without boiling berries
1. For this jam, I took small ripe strawberries of about the same size.
2. I cleared the berries from the stalks, washed the strawberries under running water and drained all the liquid using a sieve.
3. Then I transferred the strawberries to a small saucepan (you can take an enameled bowl). I cooked syrup in another saucepan: poured sugar into it, added water according to the recipe and put it on medium heat.
4. The first syrup must be boiled for 5-7 minutes so that it becomes thick, but not white. To check if it is ready, it is necessary as follows: take a thin layer of syrup on the back of the spoon and blow it lightly. If the syrup thickens and hardens before our eyes, then it is ready for pouring.
5. After the initial syrup boiled, I poured hot syrup over strawberries, covered with a lid and let cool a little. Strawberries release their juice and the syrup becomes more liquid and begins to take on its color.
6. I filtered the cooled strawberries through a sieve, and again put the liquid to boil for 5-7 minutes. She became a rich pink-red color. If the strawberries are candied, it means that the syrup has not been boiled enough. You will have to heat the pan with strawberries to melt the sugar.
7. Strawberries again filled with boiled hot syrup and let the berries cool completely.
8. And then she poured the syrup into the saucepan again. Each time the syrup becomes more and more saturated glossy red color.
9. And once again repeated this procedure. Only three or four times - and you can strain the strawberries and boil the syrup for the last time. If you want the syrup in the jar to be thick, then you need to add more sugar at this stage.
10. Having carefully laid the hot strawberries in sterile jars, I filled them with boiling syrup, twisted the lids (you can roll them up) and wrapped them in a blanket.
Strawberry jam prepared in this way does not lose the beautiful rich color of the berries and has such an aroma that will instantly take you to the summer when you open the jar.
RECIPE 3 - Best Recipe strawberry jam without boiling berries!
Products:
*Strawberries - 2 kg
* Sugar - 1 kg
* Water - 0.5 cups
How to make strawberry jam without boiling berries:
1. For strawberry jam, we take a small but ripe strawberry.
2. Remove the stalks, wash the berries under running water and strain on a sieve.
3. Then put the strawberries in a bowl.
4. In another bowl, cook the syrup:
5. In 1 kg of sugar, add 0.5 cups of water and cook on medium heat.
6. Cook the syrup for 5-7 minutes so that it becomes thick, but not white.
7. Checking it is quite simple, take a little syrup with a spoon and blow it lightly on it, if the syrup has become viscous and almost frozen, then it is ready.
8. Now pour strawberries with hot syrup, cover it with a lid and let it cool.
9. At this time, strawberries give up their juice and the syrup becomes liquid.
10. Then we filter the cooled strawberries on a sieve, and set the strained juice to boil for 5-7 minutes.
11. Put the strawberries back in a bowl and pour boiled hot syrup over.
12. Let the strawberries cool completely again.
13. And once again we repeat this procedure.
14. If you want the syrup to be thick, then add more sugar and boil well.
15. After the third such procedure, we put the strawberries in sterile jars and pour boiling syrup, roll up the lids and put them in a blanket.
16. The point is that we do not boil the berries at all, only the syrup is boiled 3 times, maybe 4.
Strawberry jam prepared in this way has a beautiful rich color and turns out to be sooo fragrant! A smell that is very good in winter.
VIDEO RECIPES
Eat different variants making strawberry jam with whole berries, earlier we talked about how to cook strawberry jam with whole berries using heat treatment. This time we will talk about the unusual in the preparation of strawberry jam without boiling berries with gelatin. It comes out great in texture. The syrup in it, after cooling, becomes like a delicate jelly. Fruits in jam, thanks to the sparing regimen heat treatment, perfectly retain their shape and density, but become a little paler. Strawberries give their color and aroma to the syrup, perfectly preserving the taste.
Taste Info Jam & Jam
Ingredients
- strawberries - 1 kg;
- granulated sugar- 800 g;
- instant dry gelatin - 2 tbsp. l.
At the exit from the specified amount of products, 700–800 ml of jam should be obtained.
How to make strawberry jam without boiling berries with gelatin
When choosing strawberries for harvesting, it is better to give preference to medium-sized fruits with good aroma. Berries for jam with gelatin should be strong, healthy and dry. They should be transferred to a colander and rinsed under a sifted stream of cool water. After that, the colander must be placed on a pallet so that the water is glass. 
Then the tails should be torn off the berries. This must be done carefully so as not to crush the fruit. 
Strawberries prepared in this way must be poured into a spacious enameled pan or basin. At one time, it is better to cook no more than 1 kg of berries so that they do not wrinkle. 
Syrup should be boiled separately in a non-oxidizing container. To do this, pour granulated sugar into 100 ml of warm, boiled water. The container must be placed on medium heat. Its contents should be stirred frequently until the grains of sugar are completely dissolved. Then the syrup should be allowed to boil for 3-5 minutes. The resulting foam should be removed at each boil, otherwise the jam may turn sour. When the syrup becomes clear, pour it over the strawberries. 
Strawberries are not boiled, they are simply in hot syrup.
At first, there will be little liquid, but gradually the berries will heat up and begin to give juice. After 1-2 hours they will be completely immersed in the syrup. 
When the syrup has completely cooled down, you need to catch the strawberries from it with a shimovka and transfer it to a separate container. 
The remaining syrup must be brought to a boil again and boiled for 5 minutes. 
After that, the berries should be immersed again in hot syrup with the burner turned off. 
These procedures must be repeated 2 more times at intervals of 2 hours. Gradually, strawberries will give juice, saturating sugar syrup. Before the last boil, the fruits should be fished out of the syrup and immediately laid out in sterile dry jars. It is better to take small containers with a volume of 250 ml. Berries should fill the jars by 2/3. 
teaser network
Separately, in a small bowl, soak instant gelatin in 50 ml hot water. It should be heated until completely dissolved. Pour gelatin into syrup and put everything together on fire.
This time, you do not need to boil the syrup, otherwise the gelatin will lose its properties. It must be heated until the first bubbles appear and removed from the stove. hot syrup pour into jars with strawberries.
Jam should be immediately rolled up and allowed to cool without wrapping in a blanket. If you store such a blank in the refrigerator, the syrup will thicken and become jelly-like. At room temperature, strawberry jam without boiling berries with gelatin is no different from the usual one and can be stored for 1 year.
Also, without cooking, you can prepare a lightweight version of jam, mix 1 kg of strawberries with 1.5 kg of sugar, chop or grind, leave in a bowl until sugar dissolves and transfer to dry sterilized jars, add a few tablespoons of sugar on top to form a crust. You can close it with a regular lid. Of course, there is a lot of sugar in such a jam, but without a large number Sahara live jam without any heat treatment will turn sour. You can store the first three months in the pantry, and then if you don’t eat it, move the jam without cooking to the bottom shelf in the refrigerator. This advice applies not only to strawberry jam, but also to any other that does not use cooking or sterilization.
Loading...
