How to make strawberry jam. Thick strawberry jam

Strawberries are one of the first berries to appear in household plots and then in all markets. About her taste and those useful properties ah, which it contains in itself, you can talk for a very long time, everyone already knows a lot about them. By the way, this link is for those who missed it.

Of all the types of jams, jams and compotes, strawberry jam with whole berries is probably the most popular. Children like it because it reminds them of summer, and hostesses, the ability to quickly cook it fragrant delicacy. Decide for yourself what kind of strawberries you will use, for example: strawberries - grown in the country are much easier to clean and peel from the stalk, it retains its shape better, great for baking, making jams, jelly or marmalade; forest - more fragrant, but not so sweet, because of its small size it is more difficult to sort it out, but if it is unripe, this will not affect the taste of the workpiece in any way.

So, in today's article I will tell you how best to cook delicious jam from strawberries with whole berries, for the winter. It will serve you for a year. perfect stuffing both for pie, and for cake and pastries. And of course, it will perfectly complement everyone's favorite pancakes, pancakes and cheesecakes.

How to cook strawberry jam so that all the berries are whole

Ingredients:

• Strawberries - 1 kg
• sugar - 1 kg

Cooking method:

We wash the strawberries well in water, separate the stalks, put them in a bowl, cover with sugar and leave to infuse for 3-5 hours.

Then we put it on fire again, let it boil, remove the foam, reduce the fire to low and cook for 30-50 minutes.

The longer the jam is cooked, the thicker it turns out, and of course, less in volume.

We shift ready jam into sterilized jars and immediately roll up the lids.

Strawberry jam is very tasty and fragrant.

Thick strawberry jam with whole berries - recipe with step by step photos

Ingredients:

• Strawberries - 2 kg
• sugar - 1.5 kg
• lemon with zest - 1/2 pc.

Cooking method:

We transfer the washed and separated berries from the stalks to an enameled basin, pour sugar into the same place and leave it overnight so that the berries give juice.

When the strawberries release juice, it separates and undissolved sugar falls to the very bottom of the dish, over which the juice stands, and strawberries float on top of the juice. That is why, putting a bowl or pan on the fire, the contents must be constantly stirred so that all the sugar dissolves.

We put the basin on the stove, bring to a boil, reduce the fire to low and remove the foam. Let the berries boil for 10 minutes.

Now, with the help of a slotted spoon, we catch all the berries, put them aside, and the remaining syrup with open lid, boil on low heat for one hour.

After 1 hour, add 1/2 part of the lemon finely chopped along with the zest, stirring, boil for another hour. During this time, the syrup will decrease in volume by about half.

Then, after a total of two hours, we transfer the strawberries to the syrup and boil the jam with it, also over low heat, for another 40-50 minutes, periodically removing the foam.

Strawberry jam is ready, we transfer it hot to sterilized jars, and leave some for testing.

The most delicious strawberry jam with whole berries

Ingredients:

• Strawberries - 1 kg
• sugar - 0.5 kg.

Cooking method:

We clean the berries from the tails, wash them in water and let it dry. We fill it with sugar and leave it for at least 2-3 hours, but it is better for the whole night so that it starts up the juice.

Now, after our future jam has given juice, it must be put on the stove and brought to a boil, stirring occasionally, and then reduce the fire to the weakest and continue to cook for another five minutes. Then remove the jam from the stove.

It remains only to remove the foam, immediately lay out the finished jam in sterilized jars and tighten the lids.

Transparent strawberry jam with whole berries for the winter

Ingredients:

• Strawberries - 1 kg
• sugar - 800 gr.

Cooking method:

Before boiling the berry, you need to remove all the tails from it, rinse thoroughly and remove the spoiled fruits. Then we transfer it to the pan and add sugar.

Then we clean up for the night in cool place so that the juice stands out and all the berries drown in it.

Now put the pan on the fire, bring to a boil, reduce the heat to low and cook for 5-7 minutes, stirring occasionally. Then take it off the stove and let it cool completely. We put the jam on the stove again and do the same thing that we did in the first run.

So that the berries do not turn into puree after cooking, they need to be boiled at least twice.

Pour the finished hot jam into sterilized jars, twist and remove.

In this form, it can be stored for more than a year.

How to cook strawberry jam with gelatin

Ingredients:

• Strawberries - 3 kg
• sugar - 1.5 kg
• gelatin - 3 tbsp. spoons.

Cooking method:

First of all, we need to wash all the strawberries, separate from the stem. Then we divide it into softer and harder in different saucepans.

Now we take a softer berry, pour 1 kilogram of sugar into it and grind it with a blender.

After that, we add a harder berry and gelatin there, put it on the stove, bring to a boil and turn it off. After about 2 hours, put the pan on the stove again, pour in the remaining sugar, and after the jam boils, cook it for 5-7 minutes, stirring constantly. Then remove from the stove and pour already ready-made treat on sterilized jars.

How to make strawberry jam in a slow cooker (video)

Bon appetit!!!

Strawberry jam, real delicacy, especially when homemade, 100% natural. If we talk about jam, there is a homogeneous mass where the berries are crushed. And how to cook strawberry jam so that all the berries are whole and not damaged? What's the secret? Cooking technique or added ingredients? Maybe a selection of berries? Worth sorting out.

Strawberry jam with whole berries

The secret here is rather not in technique, but in the duration of cooking. It will take time, patience, and the reward will be tasty and beautiful, in which fragrant berries will float.

What will be required:

Strawberries - 3 kg;
Sugar - 2 kg.

Cooking:

Yes, there are few ingredients and everything is quite understandable. No stabilizers, sweeteners or citric acid. Just strawberries, just sugar. You will also need dishes with a thick, high-quality bottom, so the berries do not burn during cooking. A traditional enamel bowl is perfect if you decide to boil strawberries to the maximum.

First, rinse, sort out the berries, removing the leaves, all damaged and spoiled fruits. Pat dry with a towel to drain excess liquid. Take a disposable towel, because the juice will remain from the berries.

Cut all large berries. Half or three, the main thing is to equalize them with the rest. Pour all the strawberries into the prepared basin or pan, sprinkle with sugar (half for now) and leave, let it saturate, release the juice. Infusion time - 4 or 6 hours.

Once infused, proceed to cooking. There is no need to interfere, add water too. Stirring will spoil the berries. Just turn on the fire and watch until the berries are heated, do not boil. Remove any foam that appears.

When it boils, add 400 g of the remaining half of the sugar. Reduce the heat from medium to low, cook slowly for another 7, maximum 10 minutes. Remove, cover well, let cool. Infusion time - 8 or 10 hours.

After waiting for the end of the time, put it back on the boil and wait for the boil. Pour the next 300 g of the remaining sugar, wait 10 minutes, let it boil. Cool the jam, mark again 8, maximum 10 hours, for infusion.

Reheat, wait until it boils, add all the rest of the sugar, cook for another 5 minutes, turn off.
Important: you can’t stir, but if necessary, you can gently shake the bowl (similar to a saucepan) while cooking.

Wash and sterilize several jars and pour the jam into them while still hot, filling to the top. Roll up. Then send all the jars with the lids down to cool under a blanket or blanket. All, delicious preparation in natural, viscous syrup is ready. Moreover, the berries will be as whole as possible.

Cooking secrets and useful tips

1. When choosing strawberries, try to find real, homemade ones. It will give the desired aroma, taste and there will be no nitrates and other "chemistry" in it. Remember homemade strawberries not always big and beautiful with smooth, perfect berries. The season for the berry is June, rarely when real strawberries appear earlier. Of course, summer residents or vegetable growers have an advantage, they pick their strawberries, then make jam. The rest have to "wool" the market;
2. Buy when you plan to brew. It is not known when the strawberries were harvested, suddenly it will deteriorate, unable to withstand the day at home;
3. Leaves, stalks carefully remove after washing and drying, not before;
4. Sort through purchased strawberries, removing spoiled, diseased or rotten berries. To make jam, only good, strong fruits are needed;
5. Keep an eye on the jam all the time, remove all accumulated foam in time;
6. Remember: some materials (dishes) can oxidize, so not all dishes are suitable for jam. It is ideal to take ceramic, but you can’t cook in it. Will go enameled;
7. To maintain integrity, several cooking methods must be observed, you cannot combine everything into one, long one, otherwise the berries will fall apart. Long breaks - insistence is also necessary. Cooking time is always short, 5-10 minutes (this is after boiling);
8. You need to store such jam as usual, in a dark, cool place. It is not necessary to make a refrigerator. There will be mezzanines or a warehouse, a cellar;
9. Sterilization of jars is a must;
10. The amount of sugar will then determine the degree of sweetness of the jam. You can adjust it even in the cooking stage.

Who among us does not love strawberries, one of the most delicious and long-awaited berries.

This is not just a tasty berry, but a storehouse of vitamins and useful elements.

It contains vitamins B and C, rich in iron, potassium, magnesium, phosphorus, pectin. It has a healing effect, normalizes metabolism, has a beneficial effect on digestive system, improves cardiovascular activity, is used to treat colds.

Tasty, fragrant, fragrant, and most importantly healthy jam must be prepared for the winter.

In the previous article, we prepared wild strawberry jam.

Today we will look at popular and unusual cooking recipes. strawberry jam.

Before you start making jam, you need to prepare the dishes and berries.

The preparation of dishes was described in detail in a previous article.

Preparing berries

• To begin with, the berries need to be sorted, choosing medium-sized ripe berries (not too big and not too small).
• Rinse repeatedly using a colander. You need to try so that the berry does not absorb excess moisture, let the water drain.
• Lay out on a towel and let dry.
• Separated from the sepals (tails)

Let's start making strawberry jam.

• Recipe for thick strawberry jam with whole berries
• 5 minute strawberry jam recipe
• Strawberry jam with mint
• Strawberry jam with lemon
• Strawberry jam with red currant
• Strawberry jam with cherries

Recipe for thick strawberry jam with whole berries

Ingredients:

• strawberries - 1 kg. prepared berries,
• granulated sugar - 800 gr.

The proportion of sugar and strawberries is 1:1, but you can add a little less sugar, since the berries are already very sweet. For 1 kg of strawberries there should be at least 650 grams of sugar so that the berry does not play. We will use only 800 grams of sugar in cooking.

How to cook thick strawberry jam with whole berries

• Arrange the berries in layers in a bowl.

• And on each layer of strawberries pour sugar in about the same amount as in the picture.

• Put the remaining sugar on top of the berry, level it, cover with a lid and leave overnight (10-12 hours) so that the berry gives juice.
• After the time has passed, remove the lid, and we should see the same juice at the bottom of the pan.

• Bring to a boil, cook for 5-7 minutes, stirring occasionally with a wooden spoon, remove the foam, let cool, put on fire again, cook for 5-7 minutes. We do this 3-4 times, each time we cool. For more thick consistency need to cook longer.
• It will be ready when a drop of jam does not spread on a plate.
• We lay out hot jam in sterile jars.

• Jars of jam can be turned upside down to make sure they are sealed.
• We remove to a cool place.

Is the jam ready? We can try!

Bon appetit!

Recipe for making strawberry jam 5-minute

This recipe is somewhat shorter and allows you to save more vitamins.

This jam is prepared quickly and easily.

Ingredients:

• 600-700 gr sugar
• 1 kg strawberries

Cooking:

• We prepare the berries: we cut the large ones into four parts, we will use the small ones whole.
• We prepare syrup based on 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar.
• Boil the resulting syrup from sugar and water in an enamel bowl over high heat.

• Pour the berries into the boiling syrup and boil for 5 minutes.

• Stir with a wooden spoon.

• We lay out the jam in sterilized jars.
• We roll up our jam, turn it over. Cool down.

The jam is ready. We store in a cool place.

Bon appetit!

Strawberry jam without boiling berries

This cooking method will provide even more useful properties in our jam.

Sugar we need about 500 grams of strawberries 1 kg

Rinse the berries, sort out, free from tails and add to the pan

Grind the berries until small pieces are obtained.

Add 2.5 faceted cups of sugar (500 gr)

Stir, leave for a few hours to dissolve the sugar. We shift to plastic utensils or glassware.

Jam from fresh berries can be stored in the freezer, the amount of sugar is kept to a minimum.

If such strawberry jam is stored in the refrigerator, sugar must be added in the proportion of 2 kg of sugar per 1 kg of berries so that the berry does not ferment.

We store in the refrigerator.

Bon appetit!

Consider some unusual recipes for strawberry jam

Strawberry jam with almonds and liqueur

With what they just do not combine strawberries in search of a unique, original taste. Let's try experimenting.

Ingredients:

• strawberries - 1 kg,
• sugar - 1 kg,
• almonds - 80-100 g,
• liqueur "Ammareto" - 1 tbsp. spoon

Cooking:

Prepares berries - we sort through and mine.

Sprinkle strawberries with sugar and leave for a few hours.

Soak almonds in boiling water for 10-15 minutes.

We drain the water. Pour the almonds cold water. Cool down. We clean from the skin so that there is no bitterness.

Add peeled almonds to strawberries with sugar.

We put on fire. And boil for 10-15 minutes after boiling. Cook for small fire in several passes.

A minute before the end of cooking, pour in the liquor. The alcohol will fizzle out, and the unique aftertaste of liquor will remain.

Pour into sterilized jars and roll up.

Bon appetit!

Strawberry orange jam

Ingredients:

strawberries - 2 kg

sugar - 1 kg

orange - 1 pc.

Cooking:

Wash the orange thoroughly. Cut into pieces along with the peel.

Washing and sorting strawberries

We fall asleep strawberries with sugar, let it stand for 2-3 hours.

Add orange slices to strawberries with sugar and put on fire.

Bring to a boil and cook for 10 minutes.

Turn off the fire (Remove from the stove). Leave until completely cool.

Then put it on fire again. Boil for 5-10 minutes.

We lay out the finished jam in sterilized jars and roll it up.

Strawberry jam with mint and basil

Ingredients:

• Strawberries - 2 kg,
• sugar - 1.5 kg,
• lemon - 1 large or 2 small,
• mint leaves - 20 pcs,
• basil leaves - 20 pcs.

Cooking:

We sort out the strawberries, let the water drain.

Add sugar to the berry, leave for a few hours so that the juice stands out.

We put the berry to boil and boil for 5 minutes over low heat.

Add the washed basil and mint leaves, cook for another 5 minutes.

My lemons, rub the zest on fine grater, cut the pulp into small pieces. You can grind everything in a meat grinder.

Add the lemon to the jam and cook for another 5-10 minutes.

Pour the finished jam into sterilized jars, roll up.

Bon appetit!

Strawberry jam with lemon

Ingredients:

• Strawberries - 1kg,
• sugar - 1 kg,
• lemon - 1 large or two small.

Cooking:

We sort through the strawberries, wash, dry.

Covers the berry with sugar. And we let stand for 5-7 hours so that the juice appears.

We put on a small fire. Bring to a boil.

Wash the lemon thoroughly. Three zest on a grater. Squeeze juice from lemon. You can grind it in a meat grinder.

Add lemon to strawberries and cook for 10 minutes.

Pour the finished jam into jars and close with a canning key.

Bon appetit!

Strawberry jam with tangerines

Ingredients:

• Strawberries - 1 kg,
• Tangerines - 1 kg,
• Sugar - 2 kg
• Water - 300 ml.

Cooking:

My berries, dry.

Wash tangerines and blanch in boiling water for 5 minutes.

Take out and cool in cold water.

Cut the tangerines into beautiful slices.

Cooking sugar syrup.

We lower the berry and mandarin slices into boiling sugar syrup. We cook 5 minutes.

We remove from the fire. And let the jam cool down.

We do this several times.

Pour hot jam into jars and seal.

Bon appetit!

Strawberry jam with red currant

This recipe is useful for strawberries, which harvest 2 times a year.

Ingredients:

• Strawberries - 1 kg,
• red currant - 1 kg,
• sugar - 2 kg,
• lemon juice - juice of 1 large lemon.

Cooking:

Wash strawberries and let drain.

My red currant, dry. Pass through a sieve to get rid of the seeds.

Grind strawberries with a blender or meat grinder. Add sugar to it.

In a bowl with strawberries, add lemon and currant juice.

Lay out in a clean bowl. We store in the refrigerator.

Bon appetit!

Strawberry jam with cherries

Ingredients:

• Strawberries - 1 kg,
• cherry - 1 kg,
• sugar - 2 kg,
• juice of 1 lemon.

Cooking:

My strawberries, let it dry.

Grind the berries in a blender.

We wash the cherries, remove the seeds and also grind with a blender.

Combine strawberries, cherries and sugar.

Pour into clean jars and store in the refrigerator.

Bon appetit!

Strawberries go great with various fruits and herbs. You can experiment and create your own unique recipes.

Bon appetit! Be healthy!

Strawberry jam - even sounds fragrant. And it looks and tastes great! Strawberry jam is an easy way to stock up on this delicious berry for the future, boiling it in sugar syrup.

In addition to being a berry loved by many for its taste and aromatic qualities, it is valuable for its organic acids; rich in nitrogen, iron, potassium, cobalt, silicon, manganese, phosphorus, iodine; contains pectin and the most important vitamins: A, C, E, B, R. B fresh, of course, according to the vitamin and mineral indicators listed above, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.

The process of boiling berries and fruits, everyone knows, deprives them of their vitamin qualities, but mineral salts, beta-carotene, organic acids and fiber are preserved in strawberry jam. It is better to give preference to this method of boiling strawberries, which is a five-minute jam, in which, with a short heat treatment more saved valuable qualities strawberries.

It is generally accepted that strawberry jam can have a beneficial effect on the formation and content of red blood cells in human blood, due to which metabolism is normalized and arterial pressure which contributes to strengthening blood vessels; immunity and balance of iodine in the human body are maintained. The diuretic properties of strawberry jam help with colds and even promotes sound sleep.

The antioxidant properties of strawberry jam to some extent prevent the formation of tumors in the human body, being a prophylactic. This is such sweet medicine! No wonder the famous Carlson preferred to be treated exclusively with strawberry jam.

If you collect strawberries for jam on your site, then this should be done on a sunny day - without morning and evening dew, so that the berry is not watery. When choosing a berry on the market, give preference to dry and whole berries, equally ripe and equal in size - for best quality future jam.

It is advisable not to postpone the preparation of strawberry jam, so as not to lose its integrity, and in no case keep it in the refrigerator beforehand. The most beautiful and complete jam is obtained from medium-sized, preferably identical berries.

What do you need to make strawberry jam?

First of all, you need to choose a suitable container for the process of boiling strawberries. This can be a traditional copper grandmother's basin or any metal pan with a thick bottom, large enough, but made of corrosion-resistant metal to avoid unwanted chemical reactions.

The next step is the sterilization of suitable glass jars and tin lids, which must be thoroughly washed. detergent for dishes. Prepared jars should either be fried in the oven on a baking sheet covered with a towel, or steamed in a suitable kettle with boiling water. Either way, the jars are upside down. Wash hard lids with dishwashing detergent and boil in a small container. Thoroughly rinse and scald with boiling water all related items: a funnel, pouring spoon or ladle. The quality of the seaming key is quite important, because it is precisely because of its dilapidation that the sealing is not complete.

Pour the finished strawberry jam into dry and clean banks, without adding 1 centimeter to the edges of the dishes, and immediately cork with a can key under a hard lid. Closed banks with jam, it is better to cover until it cools evenly, in order to avoid a drop on the lid, which can later turn into a moldy plaque even in sweet jam. Storage in the future is normal - in a cool, dry place. Although it is difficult to strictly determine the shelf life of your jam, it is not advisable to store it for more than one year.

Preparing berries for strawberry jam

Sorting strawberries for jam is best done on the table. Small berries - in jam, medium and large - for dessert or in a pie. Discard poor quality berries. It is better to wash the selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use as a tea for discomfort in the stomach and intestines.

If the strawberry is a greenhouse, then it can be washed in a sieve running water, but if it grew on the soil in the garden, then it is better in a pot with big amount water, so as not to injure the berries, but carefully remove with a slotted spoon or by hand and spread in a thin layer on a towel to dry from water.

1. Homemade strawberry jam recipe

The berries are washed in several waters, the sepals are torn off, sorted by size, dried on a towel. If you need to introduce into the jam even large berries, then they can be cut into slices.

The proportions of strawberries and sugar for jam: 1 kilogram of sugar - 1 kilogram of strawberries. If the berry is not sweet enough, then depending on your preference, you can add 200-300 grams.

The berries are already in the cooking container, pour granulated sugar there in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with strawberries on fire and bring, without interfering, to a boil. From the moment the berries boil, you need to cook for no more than 5 minutes, constantly removing the resulting foam. The basin with jam is set aside from the fire for 10 hours until it cools completely and dense berries form.

Bring the jam back to a boil and cook for five minutes, followed by settling for a 10-hour break. There should be three such "five minutes". After the third - the jam is ready, pour it hot into dry sterilized glass jars, cork sterilized tin lids and a can key. Cover with a towel until completely cool and store in a cool, dry place. room conditions.

2. Quick strawberry jam recipe

Lay the prepared berries in layers with sugar in a bowl suitable for cooking. Proportions of ingredients: 1 kilogram of strawberries - 1.2 kilograms granulated sugar. Put the filled container with strawberries and sugar for a period of 4 to 6 hours in a cool place until the juice naturally forms.

The berries prepared in this way should be boiled until cooked in one step, constantly removing the foam formed during the cooking process. Until the moment of boiling, the container with jam must be periodically shaken and twisted, and from the moment of boiling, transfer to the smallest fire to avoid burning.

3. Traditional Strawberry Jam Recipe

Ingredients:

• granulated sugar - 1 kilogram;
• table vinegar - 1 tablespoon;
• table salt - 1 pinch.

Prepare strawberry jam like this:

1. Put all the ingredients of strawberry jam in a suitable dish at once and wait for the natural juice. Put on fire and bring to a rapid boil, constantly removing the resulting foam. Cook in one go until done.
2. Arrange the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and safely sterilize in boiling water for 10 minutes, after which the jars are taken out with a special jar holder and corked with a quality key.
3. Cover jars with strawberry jam with a towel until cool without an internal cold drop. Store jam at room temperature, preferably in a dry and cool place.

4. Classic strawberry jam recipe

Preparation of berries, dishes for cooking and canning is traditional: wash the berries, pick the sepals, glass container and hard lids for canning finished products sterilize.

Ingredients:

• fresh strawberries - 1 kilogram;
• granulated sugar - 1.5 kilograms;
• water for syrup - 1 cup.

Some housewives believe that this method of cooking “five-minute” strawberry jam helps to better preserve vitamins in it, which is not sufficiently certain, but it’s worth a try.

By classic recipe strawberry jam - cook like this:

1. Place in a suitable container required amount sugar: per 1 kilogram - 1 glass drinking water- and cook the syrup over medium heat until the sugar is completely dissolved.
2. Berries are laid out in the prepared boiling syrup, brought to a boil and boiled for five minutes with gentle stirring. As soon as the jam is cooked, cover with a lid, remove from heat and cover the pan with a towel to cool more slowly.
3. The cooled jam remains to be laid out in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. Top can be sealed nylon cover. Store at room temperature in a dry and cool place.

1. There are many ways to test the readiness of strawberry jam. Experienced housewives this is seen by eye, and those who doubt can drop the syrup on a cool saucer and, by the non-spreading drop of syrup, understand that the jam is ready.
2. It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam so that the berry to the berry and the aroma, like from the garden.
3. To avoid sugaring the strawberry product, add a little vinegar or lemon juice- they will help the jam to thicken evenly and correctly, better preserve the color of the berries and give a special unsweetened taste.
4. Better to cope with the foam will help the addition little piece butter at the end of the boil.
5. If the lid on the jar of jam did not fall down after it cooled down, did not become concave, then it is better to store such a jar in the refrigerator and use its contents in the first place.

Strawberries are the brightest, most fragrant, most extraordinary berry in the world. It is rich in vitamins, trace elements and is very beneficial for health. Our short Russian summer begins with this berry. After long winter strawberry - real gift nature depleted and in need of vitamins to the body. To enjoy the full benefits of strawberries, eat them fresh. Eat fresh strawberries with cream, with sour cream, with cottage cheese, but do not forget to save a piece of summer for a long and cold winter- be sure to cook from it jam - special homemade dessert, a symbol of comfort and hospitality. How to cook strawberry jam to keep it bright color, taste and aroma? It is not difficult at all, you just need to know the small subtleties of this process.

Here I will show you how to cook strawberry jam using a special gentle method without boiling the berries. But jam can also be cooked ordinary. traditional way according to this recipe

You will need:

• strawberries 1.5 kg
• sugar 1.5 kg
• water 100 ml

You will also need enamelware- a bowl with a flat bottom and high sides with a volume of 3-3.5 liters is better. As well as any dishes in which you will take the berries out of the syrup while it is boiling.
Best for jam small berries. If the strawberries are large, cut them into 2-4 pieces.
If strawberries are sour and watery, you can add more sugar (+200-300 gr).

Step by step photo recipe:

Wash the strawberries, fold in a colander to glass the water, remove the stem- cut with a knife.

In a separate bowl prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil.

Boil the syrup for 5-7 minutes, stir constantly. Once the syrup thickens, it is ready.

Dip the berries in the syrup mix gently and leave to cool for 10-12 hours(I leave overnight). Do not be embarrassed that there is not enough syrup - soon the strawberries will give juice and the syrup will cover all the berries.

Take the berries out of the syrup into a separate bowl. It is convenient to do this with a slotted spoon or fold it into a colander. Put the syrup on a small fire, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently mix the contents of the bowl several times so that the berries are evenly saturated with syrup. Do not be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

Repeat process after 12 hours: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T

You can finish cooking jam two ways.

First way:

Second way:

If the strawberries are watery, then the syrup may turn out to be liquid, so in last time it can be boiled for more long time(15-20 minutes) so that it thickens better.

How to sterilize jars?

Banks need good wash And sterilize- it is convenient to do this with the help of a special stand, which is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), shake off drops of boiling water over the sink and put it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply soak in boiling water for 5 minutes. To prevent the jar from bursting, put an ordinary spoon in it.

Strawberry jam prepared like this in a gentle way very fragrant and bright.

Such bright delicacy sure to cheer you up during the long cold winter.

Happy tea!

How to make strawberry jam. Short recipe.

You will need:

• strawberries 1.5 kg
• sugar 1.5 kg
• water 100 ml

From this amount of products, 4 cans (0.5 liters each) of finished jam will be obtained.

Wash the strawberries, put them in a colander so that the water is glass, remove the stalk.

Prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil. Boil the syrup for 5-7 minutes, stirring constantly. Once the syrup thickens, it is ready.

Dip the berries in the syrup, mix gently and leave to cool for 10-12 hours.

Remove the berries from the syrup into a separate bowl. It is convenient to do this with a slotted spoon or fold it into a colander. Put the syrup on a small fire, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to the hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently mix the contents of the bowl several times.

After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T In this way, boil the jam only 3-4 times.

There are two ways to finish cooking jam.
First way:
Remove the berries from the cooled syrup and place in dry sterilized jars. Boil the syrup for 5-7 minutes, pour into jars, close the lids and wrap in a blanket until it cools completely.
Second way:
Remove the berries from the cooled syrup, boil the syrup for 5-7 minutes, return the berries to the boiling syrup, bring to a steady boil, place in dry sterilized tanks, close with lids. With this method, it is not necessary to wrap the jars in a blanket.

In contact with