How to make strawberry jam. Thick strawberry jam

Probably there is not a single person who would not love strawberries. This very first, bright and fragrant berry always pleases the eye. And when she flaunts on the table, she always cheers up.

It is not only the richest source of vitamins, but also a real delicacy. But, unfortunately, her age is very short. On the strength of two - three weeks, you can enjoy her presence on the table. And then wait another year.

But you can't wait, can you? You can prepare a berry for the winter. And there are many ways for this - you can freeze it, make compote from it, and, of course, cook a delicious fragrant treat.

There are also many recipes and methods for such a delicacy today. These are the so-called classic options, which include such a popular method today as a five-minute, according to which many housewives have been preparing for many, many years. And pass the recipe from mother to daughter, and so on.

And now, with the advent of household appliances in every home, they began to cook in a slow cooker, or without cooking at all. Keep it in the freezer at the same time. They also come up with original recipes, for example, with gelatin. And all in order to please your beloved household.

Today we are preparing it from strawberries, but by default, we understand that basically, we all use country Victoria for these purposes. After all, basically in our beds it is she who grows. It bears fruit better, does not freeze in winter and is also sweeter in taste. That is why gardeners love it so much.

And real strawberries can be picked in the forest, or in forest clearings. There is a lot of it on the sunny slopes of the hills. Although it is rather small compared to Victoria, it is more fragrant. Although it is also grown in summer cottages. My mother specially plants two beds of strawberries to make jam. She believes that it is tastier and more aromatic.

In general, according to today's recipes, you can harvest both strawberries and Victoria, and even strawberries. All of them are relatives, differing in size, taste and aroma. And the cooking technology is the same for everyone.

And so, let's get started.

This is a very simple recipe that many people cook according to. And today we will cook. To prepare it, we need only two ingredients - strawberries and sugar. And, of course, desire and good mood.

We will need:

• strawberries (Victoria) - 1 kg
• sugar - 650 - 700 gr

The number of strawberries can be any. In this case, the amount of sugar should be proportionally changed. Also, its amount may vary slightly depending on the sweetness of the berry. If the berry is sweet, then 650 grams is enough.

There are recipes where 1 kg of sugar is added for 1 kg of berries. You can cook like this, especially those who like it sweeter. And in the following recipes, we will also use such proportions.

Cooking:

1. Put the strawberries in a bowl, pour water over it for 1 - 2 minutes and rinse with your hands. Then put a small batch in a colander and rinse it again with water, lowering it into a container of water. Then remove the stalk by gently pulling it and twisting it slightly. Try not to crush the berry.

First, remove the stalk, and then wash the berry is not recommended so that the juice does not flow out of it.

2. Then drain the water, put a new batch of berries in a bowl and rinse it again. And so on, until it's all over. It is better to wash and clean it in small batches.

3. Put the peeled strawberries (Victoria) into a saucepan or basin in which you will cook. It is better to shift it in layers mixed with sugar. To do this, pour a little sugar into the basin, like a small pillow. And already lay the first layer of berries on it, which, in turn, sprinkle with a layer of sugar. And so on.

4. Now you need to leave it for several hours, you can even overnight. It's okay if it stays at room temperature. Victoria should start up the juice, and in sufficient quantities. But if the weather is very hot, then put it in the refrigerator.

The only thing to remember is to cover the container with a towel. So that nothing accidentally gets into the content.

To see if she let in enough juice, you can slightly tilt the container. Moreover, a sufficient amount of sugar may still lie at the top, but quite a lot of juice has already formed at the bottom. And if so, then it's time to start cooking.

5. Put the container with berries on medium heat and start heating. During this process, even more juice will form and soon it will cover all the berries. And that's good, so they will turn out juicy.

And at this stage there are two ways

• the first is to cook immediately until tender. But in that case, we will gain time, but we will lose the bright color of the berries.
• the second is to cook in several stages. And in this case, we will keep the bright color of both syrup and strawberries. In addition, all the fruits will be whole, which is called "berry to berry."

And I choose the second option in this case. And I will describe the first in the next recipe.

6. At some stage of heating, white foam will begin to appear, it will need to be carefully removed with a wooden spatula. With it, gently lower the berries into the syrup so that they are better fed with sugar syrup. And we already have it in all its glory - bright, tasty, rich. We seem to bathe the berries in it and wait for the syrup to boil. That's when you need to turn it off.

Distinguish at the same time when it is just boiling, and when it is already boiling. When boiling, active "bulks" appear on the surface, and when boiling - single and weak ones.

After turning off the fire, “buy” a little more strawberries, lowering them with a spatula into sugar syrup.

7. Remove the basin in a secluded place, and leave for 8 - 10 hours to infuse.

Ask why in secluded?! No, don't think that this will make it taste better. I just had such a case when I left the basin on the kitchen table. My cat apparently liked the smell coming from the pelvis, or curiosity played a major role, in general, he jumped on him, hooked him with his paws and knocked him over.

The syrup with berries shot up in all directions to the very ceiling, eventually spreading in a large red spot over the recently bought new carpet.

The cat first froze for a second, then began to rush like crazy around the house, jumping on sofas, beds, armchairs ... In general, on everything that came across on the way.

It’s good that the jam has cooled down and wasn’t too hot already.

And it also needs to be said that it was a pitted cherry delicacy. And before that, I took out these very bones for 4 hours, or even more!

Needless to say, it had to be prepared again, the carpet changed, all sofas and armchairs were washed, and repairs were made in the kitchen. Well, first calm down and bathe the cat ...

Since then, I always put the basin with the contents in a secluded place.

8. After the berries are infused and saturated with syrup, put the container on the fire again, and bring it to a boil again. We also remove the foam. So repeat the whole process 3-4 times.

For everything, about everything, it may take two full days and one night. At night we fall asleep with sugar and leave to infuse until the formation of juice.

Warm up in the morning, leave until the evening. Then the next day we warm up again in the morning and in the evening. That is only four times.

During the entire cooking process, the color of the syrup practically does not change. It remains the same bright, juicy and saturated. And it is clear that all the berries remained intact and unharmed. Beauty, and more!

9. And the next step, we need to pour our delicacy into sterilized jars, cover with sterilized lids and twist. Since we don’t have too much sugar in the syrup, the jam must be hermetically sealed. So it will be better stored and will not lose color.

At the same time, it is not necessary to sterilize it, but it is necessary to pour it into jars only when hot.

It must be said that while it is hot, it is liquid, then it will cool down, infuse and become thicker. But if you want to see it even thicker, then add pectin to it during cooking.

Also try to put more berries in jars, and only then top up the syrup as much as you want. And if the syrup remains superfluous, then it can also be poured into sterilized jars and closed with lids. It will then come in handy for spreading cake layers, or, which we all love so much.

This will be especially good for those who really like to catch berries from the syrup (I'm just one of those). And in this version, it will be possible to eat almost only berries.

10. Turn the twisted jars over and place them on the lids. Cover with a blanket or a large thick towel, and leave in this state until completely cooled.

11. Then turn over and put in a cool dark place for storage.

I cooked from 2.5 kg of Victoria and 1.5 kg of sugar. And from this amount I got 5 half-liter jars.

In winter, open a jar and eat with tea. The jam turns out beautiful, bright and very tasty. Eating it is a pleasure!

Thick and tasty delicacy "Berry to Berry"

If you do not have free time, then you can not spend two days cooking. You can just boil it right away. This method is generally considered classic and is also often used by housewives.

In this case, the color will not be as bright as in the first recipe, but the finished product will be thick and with whole berries. That is, the way we wanted.

It will turn out quite thick, but if you want, you can add pectin during cooking, and it will be super-thick. I don't do that, I prefer to cook it without any additional additives.

We will need:

• Victoria - 1 kg
• sugar - 1 kg

Cooking:

1. Pour the berry with water for a couple of minutes, drain the water, rinse again if necessary, using a colander.

Then remove the stalk, holding it with your fingers and turning the berry. If it is hard, and it is better to pick it up so that it remains whole, then cut off the stem with a knife.

Do not keep the berry in water for a long time, it becomes watery from this.

2. Wash in small batches and put in a container in which you will cook.

3. Sprinkle it with sugar as you lay it out. We won’t mix it later, so it’s better to pour Victoria in layers.

Usually sugar is used in a ratio of one to one. That is, how much Victoria, so much sugar. This is the standard. But there are exceptions. So, if the berry is too sour, then sugar can be added, at least by 100, and even by two hundred grams.

4. Cover with a towel and leave to infuse. The berry should release juice. This may take from 2 to 8 hours, depending on the variety, size and degree of maturity of the Victoria.

If after 4 hours of standing the juice is not enough, then put the container with the contents in the refrigerator and let it stand for more. In this case, you can leave it overnight.

Or you can speed up the process and put the container on a very low fire so that the contents are slightly warm. But, the main thing is that the sugar that has accumulated at the bottom does not burn. When you see that enough juice has stood out and the sugar at the bottom has melted, the fire can be increased to medium.

5. To check if there is enough juice, you can simply turn the container slightly on its side. And if it is formed in sufficient quantity, then it will appear above the berries. Although there may still be a layer of sugar at the top.

6. In this case, it's time to put the container on fire. At first, let it be very small, I would even say minimal, so that the sugar does not burn and completely dissolves. Then it can be added to medium so that the syrup boils faster.

7. After the syrup boils, set the minimum heat again and cook until tender. Periodically, while “bathing” the berries with a spatula. It can also gently mix the contents.

This may take approximately 50-60 minutes.

8. Readiness can be checked in this way. If you put a drop of syrup on a saucer and it does not spread, then it is completely ready.

There is also such a way to check. Pour a spoonful of syrup onto a flat plate and draw a line along the surface with the same spoon. If the line remains clear even after some time has passed and the syrup does not fill it, then everything is ready.

And before, we dripped a drop of syrup on a fingernail, and if it didn’t drip when tilted, this indicated that it was time to turn off the fire.

9. Sterilize jars and lids in advance, pour hot jam into them and tighten the lids. Turn the jars over and cover them with a blanket or large towel. Leave until completely cool.

Then turn to the usual position, put in a dark cool place.

10. Open in winter and eat with pleasure!

You can simply eat a delicious treat with hot tea, or you can serve it to, or.

Thick jam "five minutes" with whole berries

There are several ways to cook this way. One of them provides for approximately the same execution as we had in the first recipe.

That is, the berries are sprinkled with sugar, then you should wait until the juice appears. And only after that we cook three to four times for 5 minutes. Between brews, we keep time for 10 - 12 hours, or even more, allowing the berries to cool and soak well with syrup.

There are several rules for such preparation:

• the berries must be ripe and undamaged.

• cook in small batches. It is advisable to take no more than 1 kg of berries at a time, and even a little less is better. This is a fairly fast method, and it is very important to achieve quick and uniform heating of the berries. And this can be done only when there are few of them.
• measure the amount of ingredients not in kilograms, but in containers. That is, if you use a bowl as a measure, then you will need such a bowl of strawberries, and the same bowl of sugar.

We will need:

• bowl of strawberries
• bowl of sugar
• water - 100 ml

Cooking:

1. Rinse the berries and pour cold water over them. Let it lie a little in it, but not more than a couple of minutes, then carefully remove the stalk. Put the berries on a plate to drain excess water.

2. We will cook jam on pre-prepared sugar syrup. And you need to approach this issue very carefully.

Pour sugar into a bowl and fill it with water. You can also use a heavy-bottomed pot for this to keep it warm and not burn the sugar.

3. Mix sugar with water. We have little water, and of course it will not begin to dissolve in water, but it will absorb moisture and it will be easier to melt it later.

It was possible to add more water (there are recipes where both 500 and 600 ml of water are added), then it would be easier to prepare the syrup. But in this case, the finished product will have more liquid than berries. Therefore, we pour a little water and we will carefully monitor that everything works out as it should.

4. Put a container of sugar on medium or low heat, arm yourself with a wooden spatula in advance and, stirring constantly, begin to melt it. At first it will be too thick and sticky. At this stage, you need to mix it especially carefully so that it does not burn. But gradually it will become thinner, and in the end it will look like this.

This is a very important moment. If you burn sugar, it will no longer be suitable for subsequent cooking. It will be necessary to start all over again.

5. That is, at this stage, there is no need to wait for liquid syrup, it will not be like that, since there is too much sugar and too little water. It is only important to melt the sugar, which we did.

6. It's time to spread the berries in the syrup. Put and mix gently, it is better to use a wooden spatula for this, so as not to damage the strawberries.

7. At first, the boiling will stop, and this is understandable - after all, the berries are cold, and now all the contents need to heat up again. And as soon as the heating occurs, the berries will begin to secrete juice, more and more liquid will appear, and the sugar will completely dissolve.

8. During this process, we heat the strawberries on a very low heat, and we no longer use the spatula. And so that the sugar does not stick to the bottom and the berries are evenly saturated with syrup, we just shake the pan periodically. To do this, we take it by the handles, using a towel, and simply shake it from side to side, and using light circular motions.

This action will allow you not to crush the berries, and they will remain whole and beautiful. Shake the pan every two minutes, while the contents will be evenly heated and saturated with juice.

9. Cook in this way until boiling and ready. How to understand if it is ready, you can follow these signs - if bubbles have gone around the edges of the pan, then you need to shake the pan again, warm the berries for 5 minutes, and that's it - they are ready.

10. At the ready you need to have sterilized jars and lids. Immediately put the hot product into jars, cover with a lid and twist.

11. Turn over and put on the cover under a blanket or a large towel. Let cool completely. Then set as usual. Store in a dark cool place.

Eat with pleasure!

Strawberry treat without cooking

Although our today's delicacy comes from the word "cook", but there is a recipe in which you can do without it. I know two such ways. One of them involves cooking strawberries in their own juice, where a berry is put into jars, covered with lids and sterilized. Then it is twisted and put into storage.

But in this method, although we do not boil the berries, we still subject it to heat treatment using sterilization.

But the second way, just corresponds to the topic of the material. Let's take a look at it. Moreover, it is simple like no other.

We will need:

• strawberries - 1 kg
• sugar - 1 kg

The amount of sugar can be varied, depending on the sweetness of the berries. The minimum amount of sugar is 650 grams per 1 kg of strawberries and the maximum is 1.3 kg per kilogram. The more acidic the berry, the more sugar will be required.

But as a rule, everyone always adheres to the proportion of one to one. And for freezing, you can take less. But this again depends on the taste of the berries.

Cooking:

1. Place the berries in a colander and rinse. It is better to do this in small batches so that all the sand is washed off without hindrance.

For this method, it is better to take ripe berries of a small size. They are more likely to be saturated with juice, and will be tastier than large ones.

2. Then put the berries in a bowl and let the water drain. Then remove the stem.

3. Prepare a container in which we will cook jam. Pour some of the sugar down, lay the berries on top, from which the stalk was peeled. You should get a dense layer.

4. Then sprinkle with sugar again, and lay out the peeled berries again. And so on, until the end of one and the other.

5. Prepare a wooden spatula for mixing. Start gently mixing the berries with it, moving them from bottom to top. Try not to damage their integrity. The more carefully you mix, the more whole the berries will turn out.

For the first time, stir for 7-10 minutes until juice appears. As soon as it appears in sufficient quantity, remove the container to the side and cover with a towel.

6. Approximately every hour stir it again, and so the whole day. Or rather, to the state of readiness.

Readiness is determined as follows - with the next stirring, you will notice that there are no grains of sugar left in the syrup. That is, it must be completely, completely dissolved!

7. It happens that the berry is not very juicy, and the juice is formed slowly, which means that sugar dissolves worse. In this case, the basin with berries can stand for two days, and naturally it will need to be periodically mixed for two days.

If it is very hot outside, then on the second day it is better to put them in a cool place so that they do not sour. But in general this rarely happens, especially if you mix often. There is a lot of sugar, and this is a preservative, which just keeps the product from souring.

8. But finally, we saw that there were no sugar crystals in the syrup, and we can pack our preparation for the winter for storage.

You have probably already guessed how we will store our strawberries. That's right, we'll freeze it! And for this we will need plastic containers. They are available in different shapes and sizes, choose according to your taste.

You can even use plastic glasses from sour cream, especially if you have kept the lids from them. Or just buy new ones from the store. It's easy to buy them these days.

9. And so, spread the contents into containers and put in the freezer. Delicious fresh berries will delight you all winter. At the same time, retaining most of their vitamins. And the sugar will keep them from freezing completely.

Here is the jam!

By the way, it is also prepared from grated berries. They are also combined with sugar and stirred for a day or two until the sugar is completely dissolved.

My granddaughter just loves this dessert. Ready to eat it without stopping. Still, so tasty!

Delicious strawberries in gelatin

Recently, they began to cook such jam. It even looks more like a thick jam. It has some advantages, and let me tell you about them.

• The product turns out to be very thick, and this has always been considered a great advantage for any dessert of this kind.
• It turns out bright and beautiful.
• It is beautiful and keeps for a long time.

We will need:

• strawberries - 1 kg
• sugar - 1 kg
• gelatin - 10 gr
• lemon - 0.5 pcs

Cooking:

1. Rinse the berry thoroughly and remove the stalk. Let the water drain.

2. Pour in layers along with sugar in the container in which you will cook. Let stand for a while and brew so that the juice stands out. This may take 2-3 hours. The container with the contents can be shaken lightly or stirred to speed up the process.

3. Put on a small fire and bring to a boil. Heat for 5 minutes, stirring with a wooden spatula. Take off the foam.

4. Remove from heat and leave to soak in syrup for 6 hours.

5. Then puree the berries with a blender and heat again for 5-10 minutes, gently stirring with a wooden spatula. Again, leave for 6 hours to infuse.

6. At the last stage, pre-fill the gelatin with a small amount of water and dilute it to a homogeneous liquid state.

7. Squeeze the juice of half a lemon into the contents and put on fire.

8. As it boils, pour in a thin stream of gelatin. Cook everything together for another 10 minutes.

9. Immediately pour the hot product into sterilized jars and close with sterilized lids. Turn over, putting the jar on the lid and wrap it with a blanket. Leave in this state until completely cooled.

Then store in a dark, cool place, away from heating appliances.

10. Eat with pleasure. It is especially delicious to spread such jam on bread.

This recipe is a bit out of our topic today, since here we do not use whole berries, but overcooked ones. I just haven’t tried this option with whole berries, so I don’t know how it will turn out.

When I try it, then I will write a detailed recipe.

Strawberry jam in a slow cooker

Preparing a strawberry treat in a slow cooker is also quite simple. And it turns out to be just as thick and tasty as the previously prepared options.

And so that you have a little rest from reading, I bring to your attention a video. It tells and shows everything, so let's get together and see how it's done.

So if you have a slow cooker, then you can safely prepare a strawberry delicacy in it. Just do not forget to open the lid in time and stir the berries. So that each of them is evenly fed with delicious juice and sugar syrup.

And so that in winter we can enjoy a delicious and fragrant dessert along with hot tea.

How to make thick strawberry (victoria) jam with whole berries

Delicious jam is made from delicious berries. This is an axiom for any dish, and ours today is no exception.

• All berries must be sorted out before cooking. Remove crumpled, beaten, and even more so, with rot. Even if you want to cut it. It is better to throw it away immediately, as it alone can spoil the wonderful taste of all the sweet treats.
• For harvesting, it is better to take medium-sized berries. It is also desirable that their size does not differ much from each other. Such berries are more likely to release juice and be saturated with syrup, which means they will be tastier. In addition, such berries warm up faster, which means they are less susceptible to heat treatment. And they keep better.

• You should wash the berry in several waters. It grows near the ground, and often even touches it. In addition, the rains leave their dirty marks on it. Therefore, rinse it first in a large bucket or basin, and then in small batches in a colander.
• You can wash strawberries in a diluted vinegar solution. This completely decontaminates the berry, and this will help to better preserve the treat, and "not play" while it is stored. Take vinegar based on 1 liter of water - 1 tablespoon of 9% or wine vinegar
• The berry should be washed along with the stalk, and only then removed. If this is done otherwise, then bacteria can get into the place of removal, which subsequently can also lead to the fact that the jam “plays” and the lid rises.

• In addition, juice immediately begins to stand out from the peeled berry, and we do not need to wash it off.
• Do not soak the berry in water for a long time, this will make it watery.
• If you want to make jam with whole berries, then during the entire preparation and cooking process, handle them very carefully.
• Use a wooden spatula or spoon for mixing, it is more gentle with mixing. In addition, there is a lot of vitamin C in the berries, and so that it does not react with metal spoons, it is better to use wooden ones.
• Cooking should be in specially designed basins, or thick-walled stainless steel pans. Do not use aluminum cookware for cooking, so that the berries in it do not oxidize.
• It is best to prepare a delicacy without the presence of water, that is, in its own juice, or with a minimum amount of it.
• To do this, the berries should be sprinkled with sugar and left for 6 - 12 hours.
• During the cooking process, it is better not to mix the contents, but to shake them slightly, this will help not to burn the sugar and not to crush the berries.
• Try to choose recipes that can reduce the cooking time. The longer we expose the product to heating, the less vitamins remain in it. Of course, there will be a taste, but if there are also vitamins, it will be great in general.
• Be sure to properly sterilize jars and lids. Do this in advance so that all the water has time to drain.
• Pour the jam into jars carefully and carefully while hot, or rather, boiling. While the container with the contents is languishing over low heat, immediately out of it and transfer to jars.

• We spin it right away. Then turn over and put under the covers, stand. until it gets cold.
• Store blanks for the winter should be in a dark place to preserve the color, and in a cool place just to save.
• If the jam has undergone minimal heat treatment, then it is best to store it in the refrigerator.

Here are some simple tips to make your jam fragrant, tasty, healthy and full of vitamins.

Be sure to prepare it. This process creates comfort throughout the house. It should always be on the table so that everyone can pour a mug of hot tea at any time of the day or night, spread a thick delicacy on bread and enjoy the taste in full.

Bon appetit!

Strawberry jam- This is a canned product made from strawberries by boiling it in a sugar solution.

Strawberries can rightfully be considered a valuable product, since they contain vitamins A, E, C, P, B, organic acids, potassium, magnesium, iron, cobalt, manganese, nitrogen, phosphorus, silicon, pectin and many others. Raw strawberries are recommended for the treatment of hypertension, atherosclerosis and anemia.

During the cooking process, strawberry jam loses some important properties. In this regard, "five-minute" jam is more useful. In it, vitamins are preserved due to the short duration of heat treatment. However, beta-carotene, mineral salts, organic acids and fiber remain in any strawberry jam.

Strawberry jam has a beneficial effect on the formation and content of red blood cells in the blood. Thanks to it, metabolism and blood pressure are normalized, the strength of blood vessels improves, immunity is strengthened, and the iodine content in the body increases. Strawberry jam has a diuretic effect and alleviates the patient's condition with colds. A little strawberry jam at night will help you sleep soundly until morning.

Because strawberry jam is rich in antioxidants, it is believed to have preventative properties that prevent the development of tumors.

Berries for this jam must be selected both in size and in maturity. The very time at which it is preferable to pick a berry is very important. It is better to do this in sunny, dry weather and in the afternoon, rather than in the morning. Dew and rain moisture penetrate the berry, making it watery.

The most delicious jam is obtained from small berries. They look great in the finished product. Strawberries for cooking should never be in the refrigerator, otherwise it will lose not only flavor, but also sweetness.

Strawberry jam - preparing dishes

Wash jars thoroughly with warm water and soap. Rinse well. Line the oven tray with a clean towel. Put prepared cans upside down on it. Half an hour before the jam is ready, place a baking sheet with jars in an oven heated to 100 degrees. At the same time, the lids should be put in a small container, completely filled with water and boiled for several minutes. If a ladle or funnel is used in the process of pouring jam, it is also better to sterilize them.

If the jam is already ready, then the baking sheet can be removed from the oven, the jars can be turned over, but left to stand on the baking sheet. Jars should be filled with jam so that it does not reach one centimeter to the edge. Immediately close the jam with lids and put in a dry place.

For cooking, it is better to use a large enameled basin. To cook the “five minutes”, the basin should be changed to a pan, because it will be easier to wrap the pan. Stir the jam with a wooden spoon or spatula.

Strawberry jam - preparation of berries

Strawberries are poured from the basket onto the table. Initially, it should be sorted by size. For jam, you need a small berry. It keeps its shape better. Rotten, overripe and unripe berries must be removed. Whisks are removed from the berries, and then they are washed.

Some housewives advise not to wash the strawberries, but only wipe them with a damp towel. So, it is necessary to wash the strawberries. Only this should be done not under running water, when the berries are in a sieve, but in a basin. This is done so that the berries are less damaged during the washing process. Strawberries are carefully transferred to the basin one at a time as they are sorted and cleaned. Berries are poured with water and washed.

The washed berries are taken out by a handful on a towel. Drying strawberries is best, but this can take 5 to 6 hours.

Strawberry jam - recipe 1

Classic way. The proportions during cooking are a kilogram of sugar per kilogram of berries. Strawberries must be carefully sorted out, sepals torn off and washed in several waters. It is good if the berries are small, but if the berries are large, they can be cut in half.

The berries are covered with sugar and left for 4 or even 6 hours. During this time, the strawberries will release juice. Put the saucepan with berries over medium heat and bring to a boil. From the moment of boiling, strawberries are boiled for five minutes. At the same time, foam is constantly removed. After that, the pan is removed from the heat and, having cooled slightly, is covered with a clean cloth. Let the jam cool completely. This will take 10 hours.

Put the jam back on to boil. From boiling, cook for five minutes, removing the foam. Refrigerate until completely cool. After the berries are boiled for the third time for five minutes, judge the finished jam for about an hour and, pouring into sterilized jars, cork with sterilized lids.

Strawberry jam - recipe 2

Well-washed berries should be laid in layers in an enamel bowl. Each layer must be sprinkled with sugar. Sugar will be needed at the rate of 1.2 kg per kilogram of berries. Now the pot with berries must be placed in a cool place for a period of four to six hours. Let the strawberries give juice. The resulting mass should be boiled over low heat. During the cooking process, be sure to remove the foam and periodically shake the contents of the pan so that the jam does not burn. You need to cook until cooked in one go.

Strawberry jam - recipe 3

Estimated serving is 1 kg of sugar, 1 kg of berries, 1 tbsp. a spoonful of 9% vinegar and a pinch of salt. All ingredients are immediately placed in a saucepan. As soon as the strawberries begin to give juice, start cooking. Gradually bring the jam to a boil. If you have a candy thermometer, you can check the temperature. Should be 105 degrees. Cook until done. After the jam is laid out in sterilized jars (1 cm from the edge of the jar!) And closed with sterilized lids, the jars with jam are sterilized again in boiling water for 10 minutes.

Strawberry jam - recipe 4

This method of cooking strawberry jam helps to preserve vitamins in the berry. It is called "five minutes" and is very simple. To make jam, take no more than 2 kg of berries. Sugar needs 1.5 times more. For 1 kg of sugar, take 1 glass of water. The syrup is boiled in an enamel pan over high heat. The resulting foam is removed. Berries are poured into boiling syrup and allowed to boil for 5 minutes. You need to stir gently. The gas is turned off, the pan is wrapped up so that it cools more slowly. The cooled jam is laid out in jars and the neck is tied with paper. Capron lids can be used.

It is important to know when the jam has already reached readiness. To do this, you can put several small plates in the freezer. Put a spoonful of jam on one of the plates. Wait a little. Run your finger over the surface of the jam. If the surface is wrinkled, the jam is ready.

Another option: drip jam on the nail of the thumb. If the drop does not spread, the jam is ready.
Lemon juice or vinegar added to the jam will help it thicken and prevent it from becoming too cloying.
A small piece of butter added at the end of cooking will help reduce the amount of foam.

If, after cooling, the lid on the jar springs, the jar is leaky. It should be stored in the refrigerator and used within the next month.

Place the rest of the jam in a cool and dark place.

Now jam can be bought at any grocery store, and its range is quite wide. But many housewives prefer to cook their jam, believing that only at home it turns out to be the most delicious and fragrant.

Strawberries are very delicate berries. Within a few hours, its fruits lose their shape, secrete juice and acquire an unpleasant wine flavor. Therefore, they try to process strawberries as quickly as possible and put them into action.

Subtleties of cooking

• For jam, it is best to take berries of the same size, since the cooking time for large and small strawberries is different. If you want the berries to retain their shape after cooking, use small strawberries, since large berries take longer to cook and at the same time boil soft.
• Berries should not be underripe. Unripe fruits have neither taste nor aroma. Overripe berries are very soft during cooking, so they are only suitable for jam.
• Before cooking, the berries are sorted out, debris is removed.
• Strawberries are washed by immersing them in a colander in a pot or basin of cold water. So that the jam does not turn out to be liquid, the berries must be dried from moisture, laid out on a dry, clean cloth. Then the sepals are removed.
• For 1 kg of berries, 1.3-1.5 kg of sugar is required. You should not save on it, because due to the high sugar content, microorganisms, due to which the product turns sour, do not develop in the jam. With less sugar, the jam may ferment or become moldy.
• To preserve most of the nutrients that are in strawberries, cooking jam should not be delayed for a long time. The best way is to pre-sprinkle the berries with sugar. After a few hours, the strawberries will release juice, which will significantly reduce the cooking time.
• The quality of jam depends on how quickly sugar penetrates into the berries during cooking. So that the berries do not boil soft and remain whole, they must be soaked with sugar gradually. To do this, there is cooking jam in several stages. For example, strawberries are first dipped in hot syrup, kept in it for several hours, and then proceed to further cooking.
• It is advisable to cook strawberry jam in portions of no more than 3 kg, since a large number of berries increases the cooking time, which affects the quality of the product. Prolonged heat treatment worsens not only the appearance of the jam, but also its beneficial properties.
• The jam packaged in jars is closed with lids only after it has completely cooled. If you close a jar of hot jam with a lid, then after cooling, condensation accumulates on the back of the lid. It drips into the jam, thereby creating the prerequisites for its souring.
• Jars for jam should be thoroughly washed, heated in the oven or over steam and dried. The lids also need to be washed and boiled, put in a saucepan.

Strawberry jam with whole berries: recipe one

• strawberries - 2 kg;
• sugar - 2.6 kg;
• citric acid - 3 g.

Cooking method

• Sort the strawberries, remove green and spoiled berries.
• Rinse by placing in batches in a colander and dipping it several times in water. Remove the sepals.
• Put all the strawberries in an enamel pan and sprinkle with sugar in layers.
• Leave the berry prepared in this way overnight in a cool place.
• The next day, put the strawberries, together with the released juice, into a brass basin and put on a slow fire. Stir occasionally until the sugar is completely dissolved.
• Then increase the fire and cook the jam for 20-25 minutes from the moment of boiling. Be sure to remove the foam that appears on the surface with a slotted spoon. To improve the taste at the end of cooking, add citric acid to the jam.
• Cool the finished jam and pour into glass jars. Close with lids or parchment paper.

Jam with whole berries: recipe two

Ingredients for five 0.5 l containers:

• strawberries - 1 kg;
• sugar - 1.4 kg;
• water - 500 ml.

Cooking method

• Sort the strawberries, removing debris, unripe or spoiled berries. Wash it by dipping it in a colander several times in cold water. Remove the sepals.
• Pour a kilogram of sugar into the basin. Pour water. Boil the syrup.
• Remove the bowl from the fire. Pour the berries into the syrup and leave for 4 hours.
• After this time, put the berries back on the fire and bring to a boil. Remove foam and cook for 10 minutes. Remove from stove. Leave the jam to infuse for 8 hours.
• Add 200 g of sugar, mix, put on fire again. Boil for 10 more minutes. Remove the basin from the stove and leave to infuse for 4 hours.
• Pour 200 g of sugar, mix, put on fire. Bring to a boil and cook over low heat until tender.
• Cool the jam. Pour cold into glass jars.

Recipe three

• strawberries - 1 kg;
• sugar - 1.5 kg;
• water - 2 tbsp.

Cooking method

• Sort the strawberries, rinse, fold in a colander. Remove the sepals.
• Pour sugar into the basin, add water. Boil the syrup.
• Pour in the berries, bring to a boil and cook for 10 minutes, removing the foam with a slotted spoon.
• Remove the bowl from the heat and leave to infuse for 15 minutes.
• Place back on the stove and bring to a boil. Cook over moderate heat for 15 minutes.
• Repeat the same procedure 3 more times.
• Pour the jam syrup through a colander into another bowl.
• Arrange the berries remaining in a colander in clean and dried jars.
• Put the syrup on the fire and cook for 15 minutes. Pour hot syrup over berries. Cool the jam. Close with lids.

Very juicy strawberry jam

Ingredients for five 0.5 l containers:

• strawberries - 1 kg;
• sugar - 1.5 kg.

Cooking method

• Sort the strawberries, wash, remove the tails.
• Put it in an enamel bowl. Pour in a kilo of sugar. Leave for 12 hours. During this time, a large amount of juice will stand out.
• Pour the juice into the cooking bowl. Add another pound of sugar. Put on fire and boil the syrup until the sugar dissolves.
• Pour in the berries. Cook over moderate heat, skimming off the foam, until fully cooked.
• Cool the jam. Transfer to clean and dry jars. Close with lids.

Thick strawberry jam

Ingredients for six 0.5 l containers:

• strawberries - 2 kg;
• sugar - 1.5 kg;
• lemon - 0.5 pcs.

Cooking method

• Sort the strawberries, remove debris, unripe and spoiled berries. Rinse by dipping several times in a colander in cold water. Let the liquid drain. To do this, you can put the berries on a clean cloth. And only now carefully tear off the sepals.
• Put the berries in a basin, add sugar. Place the dishes in a cool place for 5-6 hours so that the strawberries give juice.
• Put the basin on medium heat and, gently stirring the contents of the dish, wait for the sugar to dissolve completely.
• After boiling, boil the berries for 10 minutes. Be sure to remove the emerging foam with a slotted spoon.
• Then, using the same slotted spoon, catch the berries and place in another container. And continue to boil the syrup for an hour.
• Then add finely chopped lemon along with the zest, after removing the seeds. Boil everything together over moderate heat for another hour.
• Put the previously caught berries into the syrup and cook the jam for about an hour, making the fire as small as possible.
• While the jam is cooking, wash the jars. Bake them in the oven or rinse with boiling water, and then dry them well by turning them over on a towel.
• Pour hot jam into jars. Leave uncovered until completely cool. Cover with lids or parchment paper.

Strawberry jam "Five minutes"

Ingredients for four 0.5 l containers:

• strawberries - 1 kg;
• sugar - 800-1000 g;
• lemon juice - 2 tbsp. l.

Cooking method

• Sort out the strawberries. Remove any unripe or spoiled berries.
• Wash it by immersing it in small batches in a bowl of clean cold water.
• When the liquid drains, carefully tear off the stalks.
• Place the strawberries in a bowl and sprinkle with sugar. Leave in a cool place for 6-8 hours so that it gives juice.
• Prepare jars and lids for rolling. Wash the jars thoroughly. This recipe requires them to be sterilized so that the jam does not sour during storage.
• After the specified time, put the basin on a small fire and, stirring, bring to a boil.
• Then increase the fire and cook the berries for exactly 5 minutes, removing the foam that appears. Pour in the lemon juice.
• Pour hot jam into jars and immediately seal with tin lids. Turn upside down and chill.

Note: if you want to get a thicker jam, after a five-minute boil, let it brew for 5-6 hours, then put the jam back on the stove and cook for another 5 minutes. Some housewives repeat this procedure three times. Then hot jam is poured into jars and rolled up.

Note to the owner

The readiness of jam can be determined as follows:

• A drop of syrup on a saucer does not spread, but retains its shape.
• When the jam is ready, the foam does not diverge to the edges of the dish, but accumulates in the middle.
• The berries are evenly distributed in the syrup.
• In high-quality jam, the berries are well soaked in syrup.
• The syrup should be clear, light, not caramel in color.
• Jam should not smell like burnt sugar.

Strawberry jam is to the liking of adults and children. According to the traditional recipe, the main components are the berries themselves and granulated sugar. As a result of prolonged heat treatment, sugar is boiled down, which subsequently turns into syrup. The sweet composition permeates the strawberries, making them cloyingly sweet. Experienced housewives, through trial and error, developed their own recipes, we will consider them in order.

Features of making strawberry jam

1. For the preparation of delicacies, only ripe fruits are used. Unripe berries have almost no smell and are considered tasteless. At the same time, overripe specimens are boiled so strongly that decay occurs. For this reason, strawberries should be moderately ripe and fragrant.
2. The duration of cooking large and small strawberries varies greatly, so try to choose the same fruits. If you want to make jam in which the strawberries remain in their original form, prepare a dish of small berries. Large fruits languish for a long time and boil too much in the process.
3. Before making jam, the berries must be prepared. The fruits are sorted to exclude foreign debris. Next, the strawberries are washed in a bowl of cold water. Be sure to dry the berries by placing them on a soft cloth. Otherwise, the jam will turn out liquid. After drying, remove the bowl and leaves.
4. An important aspect of making strawberry jam is the addition of a large amount of sugar. In most cases, 0.5 kg. berries account for about 650-750 gr. sand. You can not save on sugar, with a smaller amount, the jam will become moldy or ferment due to the development of bacteria.
5. Strawberry jam is loved by many people not only for its taste, but also for its beneficial properties. To keep them fully, do not delay the duration of the heat treatment. Pre-mixing the berries with granulated sugar will help reduce the juice. After 2 hours, the strawberries will release their juice, making it easier for you.
6. You can save the original structure of the berries and soak them with a sufficient amount of syrup using phased cooking. Sugar should penetrate into the strawberry cavity gradually, so the jam is prepared at certain intervals between the previous and subsequent boiling.
7. The quality of the product depends on how many berries you boil at a time. It is not recommended to send more than 2.5 kg for heat treatment. fruits. Otherwise, the strawberries will begin to "limp" and fall apart. You will get jam, not jam. In addition, too long languor kills all vitamins and beneficial enzymes.
8. If you plan to close the jam in jars, pre-sterilize the lids and the container itself. To do this, the dishes can be heated in the oven or boiled on the stove, and then dried thoroughly.
9. After packaging the finished product in jars, wait for the composition to cool completely or partially, do not rush to seal it tightly. Do not allow condensation to accumulate on the inside of the cover, which is rolled up with a special key. Spin only after steam has escaped.

Strawberry jam: a classic of the genre

• sugar - 1.8 kg.
• strawberries (fresh) - 2.7-2.8 kg.

1. Type cold running water into a basin or a clogged sink, pour the berries. Leave them to float for 5-10 minutes, then rinse thoroughly.
2. Lay out a few cotton towels and dry the berries on them. The liquid should evaporate completely, only after that the sepals are removed.
3. Small berries are suitable for making jam, larger specimens are cut into 2-3 sections. Prepare a cauldron or heat-resistant dishes with thick walls and a bottom, send berries into it.
4. Sprinkle them with 800 gr. granulated sugar, wait 7 hours. Achieve the effect in which the strawberries release the maximum amount of juice. For convenience, carry out manipulations immediately after waking up in the morning, in the evening you will send the berries for the first brew.
5. When the strawberries release their juice (“dry”), put the container with the berries on the fire and bring to the appearance of the first bubbles. In no case do not interfere with the contents of the pan, shake the container slightly, ensuring an even distribution of the berries. Collect the resulting sweet foam with a slotted spoon or ladle.
6. When the composition boils, pour 380 gr. granulated sugar, simmer the mixture at low power for 10 minutes. After the expiration of the period, leave the dishes with berries to cool for 7 hours, covering the pan with a thick cloth.
7. When the specified time has passed, send the jam back to boil. Add another 350 gr. sugar, simmer the product for a quarter of an hour. Next, turn off the stove, cover the dishes with a blanket, wait 8 hours.
8. After that, bring the jam back to a boil, add the remaining granulated sugar. Heat treatment in this case has a minimum duration of 5 minutes. If desired, you can pour citric acid on the tip of the knife.
9. Turn off the stove, leave the jam for a third of an hour to partially cool. At this point, sterilize the container (oven or water bath). Dry the container, pour the finished product without stepping back from the edges of the container.
10. Roll up the covers with a special key, make sure there are no leaks. Turn the composition upside down, wrap it with a warm blanket. Wait 20 hours, transfer the jam to a long-term storage room.

• granulated sugar - 1.8 kg.
• lemon - ½-1 pc.
• strawberries (fresh, moderately ripe) - 2.6 kg.

1. To begin with, carry out preliminary preparation, eliminating all unnecessary. Sort the berries, remove spoiled and rumpled ones. Pour cold water into the basin, send the berries into it. Throw strawberries on a sieve, leave to drain moisture. Shake the device periodically to dry the strawberries better.
2. Move the fruits to cotton towels, blot the berries. Remove the leaves and cups, put the strawberries in a deep saucepan with a thick and flat bottom. Sprinkle the composition with sugar, leave for 6 hours in a cool place. During this time, the fruits will “dry up”, that is, they will give the juice.
3. When the specified period comes to an end, send the dishes to the stove, set the fire to the minimum mark. Shake the pan to mix the berries. Using a wooden spatula, collect sugar from the walls of the container, wait until the crystals are completely dissolved.
4. When the future jam begins to boil, cook it for another 10 minutes. Remove foam from the surface of the composition (mandatory!). Scoop out the strawberries with a slotted spoon, leaving the syrup in the saucepan. Simmer the liquid under the lid, leaving a small hole.
5. The duration of heat treatment is 50-60 minutes. The syrup must be stirred occasionally. At this time, wash the lemon, chop it into very small cubes, remove the seeds. Cut off the buttocks from the fruit, send to the strawberry syrup.
6. Boil the contents for another 45-50 minutes on a fire between medium and minimum. After the due date, take the previously caught strawberries and move it into the liquid with lemon. Stir the jam, simmer the mixture for 1 hour on low power.
7. At this time, proceed to the sterilization of lids and containers for twisting. Dry the jars, pour hot jam over them. Do not cork, wait until cool, then roll up the lids. Wrap the jam with landscape sheets or a dark bag, store in the cold.

Strawberry jam in 30 minutes

• granulated sugar (preferably cane) - 2.8 kg.
• strawberries (fresh, ripe) - 2.5 kg.
• citric acid - 4 gr.

1. The preparation of jam begins with the processing of berries. You need to sort out the fruits and remove unripe, spoiled, rumpled ones. After that, pour cold water into a bowl, soak the strawberries, wash them well.
2. Tear off the sepals, leave the strawberries to dry on towels. Prepare a wide thick-bottomed pan, lay out the berries and granulated sugar alternately. Send the dishes in the cold for 10 hours, then start cooking.
3. Using a wooden spoon, mix the contents of the pan, simmer over low heat until the sugar crystals dissolve. As soon as the granules dissolve, increase the power of the burner to the middle level.
4. Boil the strawberry mass for another third of an hour, constantly remove the foam. To improve the taste and make the jam more fragrant, add citric acid. Boil the mixture until it dissolves.
5. Sterilize glass containers and lids for them, cool the finished product. Pack the jam in jars, wrap with parchment paper. Send for storage in the cold.

• purified water (drinking) - 120 ml.
• granulated sugar - 840 gr.
• fresh strawberries - 1.4 kg.

1. Sort the berries, send them to a bowl of cold water, leave for 10 minutes. Now wash the strawberries thoroughly, exclude unsuitable specimens (rotten, green, spoiled, etc.).
2. Move the strawberries to a thick cotton cloth, wait for the moisture to drain. When the fruits are dry, remove the sepals.
3. Rinse the multicooker bowl, boil drinking water and pour it into the container. Add granulated sugar here, set the function "Soup", "Bouillon", "Stew", "Pilaf" or "Porridge". Some multicookers are equipped with the Jam program.
4. Set the timer for 5-10 minutes, during which time the sugar and water will turn into syrup. When the specified time has elapsed, open the lid of the multicooker, stir the mixture. Simmer the composition for another half hour.
5. Now add pre-washed and dried berries, if desired, you can grind them with a blender (you will get jam-jam at the output).
6. Turn on the device timer for 15 minutes, cook the mixture under the lid. Do not forget to mix the mass gently so that it does not burn. At the end of the manipulations, pack the composition in sterilized containers.
7. The twist of the jam occurs after it has completely cooled. Otherwise, condensation will begin to accumulate, exposing the product to mold. Keep jam refrigerated.

It is easy to cook strawberry jam if you follow the step-by-step instructions. The consistency of the composition will tell you about the readiness of the treat. A drop of properly prepared product does not spread on a flat dish, while the cheese has a light, not caramel tint. Pay attention to the smell, strawberry jam smells like berries, not burnt sugar. The berries of the delicacy must be completely saturated with syrup, the presence of "raw" areas will lead to an early spoilage of the jam.

Video: strawberry jam in 10 minutes

In June and July, strawberries are already beginning to ripen. At this time, it is time to collect fruits in order to cook fragrant and tasty jam, which will delight with its taste and aroma for a whole year. To make jam, you can use both chopped and whole strawberries. However, whole berries make the most delicious treat. Let's talk about how to make strawberry jam from whole berries.

How to cook strawberry jam with whole berries - useful tips

• Harvest strawberries for jam in sunny, dry weather.
• Start making strawberry jam on picking day.
• Do not use overripe strawberries, otherwise the jam will not be as fragrant.
• After picking the berries, be sure to sort them out to remove the damaged strawberries.
• During the preparation of jam, be sure to remove the resulting foam from the surface. It is better to remove the foam with a special spoon with holes so as not to remove the syrup.
• Remove the stalks and leaves only after washing and drying the berries.
• If you want to make the berries more dense, then rinse and dry them, then sprinkle with sugar and refrigerate for several hours. Immediately after, rinse the berries and start making strawberry jam.
• It is advisable to use berries of the same size.
• You can also make strawberry jam from frozen berries, but the taste of the jam will not be as rich as a result.

How to cook strawberry jam with whole berries

Classic recipe

Ingredients:

• Strawberries of medium size 3-3.5 kg.
• Sugar sand 3 kg.

• Rinse the berries under cool water, then remove the leaves and stalks.
• Put all the strawberries in a colander and let the water drain and the berries dry a little. This will take an average of 20-30 minutes.
• Take an enamel bowl and put strawberries in it and sprinkle it with sugar. Let the strawberries with sugar brew for half an hour.
• Put the strawberries with sugar on a slow fire and wait until the syrup forms.
• Stir the jam thoroughly. To do this, you can use a spatula, but it is still better to gently shake the bowl of jam, thereby gradually mixing it. This way you keep the berries whole.
• Collect foam from the surface of the jam and continue to simmer it for another 5 minutes.
• Leave the jam overnight or for 7-8 hours, then repeat steps 4-6 twice and with an interval of 7 hours, when the jam is infused again. Thus, the jam is prepared in 3 sets.
• Place the freshly made jam in sterile, dry jars and cover with a sterile, hot lid. Roll up the jars and leave upside down under a warm blanket. Once the jars are completely cool, you can turn them over. Store cooked jam in a dark, cool place.

Quick Recipe

Ingredients:

• Strawberries of the same size 1 kg.
• Sugar sand 0.8-1 kg.
• Lemon juice 1-2 tbsp. l.

• Rinse the strawberries under cool water, then let them dry a little and remove the stalks and leaves.
• Put the berries in a large enameled saucepan and cover them with sugar. Place the dish in a cold place overnight. During this time, strawberries should give juice.
• Put the saucepan with the contents on a slow fire and wait until the jam boils.
• Immediately turn up the heat to high (maximum) and simmer the strawberry jam for 5 minutes. At this time, you need to constantly stir it and remove the foam.
• Add the juice to the freshly prepared jam and mix everything thoroughly.
• If you are making jam for the winter, then while still boiling, you need to distribute it in dry, sterile jars and roll it up. Otherwise, you need to wait until the jam has cooled down and put it in a dry sterile jar and put it in the refrigerator for several hours.

Strawberry jam turns out to be very fragrant, the berries remain whole, and the syrup turns out to be very thick and stretchy. Cooked strawberry jam from whole berries will be a great addition to pancakes, hash browns and even white bread.