Strawberry jam for the winter - cooking recipes. How to cook delicious strawberry jam for the winter and beautifully leave whole berries

Homemade strawberry jam is one of the most popular sweet preparations for the winter. And in fact, what could be tastier than fragrant and fragrant strawberry jam, carefully prepared in season by a thrifty hostess? Today I will tell you how to cook strawberry jam so that the berries remain whole, the dessert itself is appetizing, and its taste is excellent.

First of all, it is important to observe the indicated proportions: for 1 kilogram of selected strawberries (take a ripe, dense medium-sized berry), 1 kilogram of white granulated sugar is required. This recipe for strawberry jam involves cooking in three steps, due to which the berries in the finished dish are whole and do not turn into mashed potatoes.

If you follow the recommendations, homemade strawberry jam will delight you not only with its magical taste, but also with aesthetic pleasure. Whole berries in fragrant berry syrup will be a worthy reward for your efforts!

Ingredients:

Cooking step by step with photos:

The first step is to process the berries. To do this, we sort through them (non-standard, that is, wrinkled, can be used to make strawberry jam, and safely discard the spoiled ones). Wash strawberries thoroughly. To do this, we collect cold water in a large container, put the berries in it and let them swim for just a minute. Gently mix them 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 excess moisture in the jam is useless. After that, let the berries dry completely - transfer the strawberries to a towel. We tear off the stalks and put the dried berries in a bowl in which we are going to make jam.

We fall asleep berries with sugar in a ratio of 1: 1. Do not mix the strawberries, but simply shake the contents of the dish (for this purpose, choose a large bowl or pan), otherwise the berries will be wrinkled.

As a result, granulated sugar will evenly cover the strawberries. We cover the dishes with gauze and leave for several hours so that the berries release the juice. It is best to leave the strawberries with sugar overnight if they fell asleep in the evening.

I had a little time, so the strawberries managed to stand only 4 hours - the sugar had not completely dissolved. However, half the strawberries were already floating in the syrup.

We put the dishes on a quiet fire and let the sugar with strawberry juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time. It is advisable not to interfere with the berries and sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary for the strawberries to retain their integrity. Bring the contents of the bowl to a boil and simmer over low-medium heat for about 5 minutes. Do not forget to remove the foam (this is the most delicious for children when cooking any jam). After 5 minutes of boiling, turn off the heat and allow the strawberry jam to cool COMPLETELY at room temperature. There is absolutely no need to rush, so you can leave the delicacy to rest for at least 5, at least for 12 hours. During this time, the strawberries will give even more juice, and the berries will thicken, due to which they will keep their shape. Then heat the jam a second time and cook again for 5 minutes. Let cool completely.

After the second cooking and cooling, my strawberry jam looked like this: in a large amount of saturated syrup, the berries remained intact. In general, the amount of syrup depends not only on the variety and juiciness of the berries, but even on the weather in which the strawberries were picked. So, for cooking jam, it is recommended to harvest in dry sunny weather so that the strawberries are not oversaturated with moisture. If desired, add a pinch of citric acid (a teaspoon of lemon juice) and put the jam on the fire again. Acid in this case acts not only as a preservative, but also helps to preserve the beautiful and bright color of the finished dessert.

Bring everything to a boil and cook for the last 5 minutes, not forgetting to remove the foam. Fragrant strawberry jam with whole berries is ready, all that remains is to close it for the winter.

Pour the still boiling strawberry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. I boil the lids on the stove for five minutes too. By the way, last year I saw for the first time how my mother sterilizes jars in the microwave, but without water. Empty. I often met notes by hostesses on this subject, but I was always afraid that the banks would burst. They didn't burst. None. Everything happened with me. But personally, at home, I did not dare to repeat it - I steam it, as before, with water.

Immediately close (or twist the screw caps) the jars. We turn them upside down, wrap them with something warm and let them cool completely. I got 2 full half-liter jars of strawberry jam and another incomplete jar of strawberry syrup. By the way, in this strawberry jam, I especially appreciate not the berries, but this is the syrup itself. It turns out to be very rich in taste, unusually aromatic and moderately thick. An excellent addition to ice cream, pancakes, pancakes and cheesecakes. If you want the syrup to be thicker, you need to boil it longer, but I don’t like it that way. In addition, from prolonged cooking, the jam becomes not only thicker, but also much darker.

Store strawberry jam prepared according to this simple recipe in a cool, dry place - a basement or cellar. Where you usually store your wonderful preparations for the winter. Tasty and fragrant strawberry jam, friends!

Mid summer. The strawberries have already ripened in the beds. And early varieties and even more so. How many of them are sweet and red, hiding between the leaves. This is me about my beds, but someone has trays in the store, why not. The main thing is that now is the time to eat berries and prepare sweets for the winter. Today I will tell you how to cook thick, transparent and tasty strawberry jam with whole berries.

I will also try to write about other types of jam later, but for now I want to concentrate on this. I love very strawberry jam with berries, when you can catch a berry in red sweet syrup and put it on a pancake or even immediately in your mouth. There is a special pleasure in this. You probably also love this jam for tea.

The syrup from such a jam is also good, even when there are no berries left, you can find a delicious use for it. You can use it for baking, cake layers, for example, soak. Much tastier than store bought syrup. Sometimes I even specially make a separate jar without berries, just for such purposes. It is also very tasty to pour pancakes or homemade waffles with syrup. Try with such a syrup to eat warm, freshly fried or, that's really a divine breakfast.

And there are many ways to make strawberry jam, especially with berries. Although it would seem, what could be the diversity. So let's find out together.

A simple and time-tested recipe for making jam from whole strawberries. Jam closes in jars and is perfectly stored all winter in the closet. Just right for preparations. And most importantly, you do not need to memorize complex ingredients and proportions.

You will need:

• medium-sized strawberries - 1 kg;
• granulated sugar - 1 kg.

Cooking:

For cooking, it is best to take strawberries of a small size so that each of them remains whole and boils well. Yes, and it will be nice to eat such jam. In addition, you can easily put the jam in small jars. For example, I don’t like to roll jam into liter and larger jars, because I can’t eat such an amount of sweets in a short period of time.

Wash strawberries in running cold water. If it is with earth (because it’s just from your garden), then it’s best to rinse it by putting it in a bowl or saucepan.

After washing, tear off all the stalks. Place the berries in a colander and drain off any excess water.

Take a large bowl or saucepan, fill up with a little sugar, then put a layer of strawberries to cover the sugar. On top of the berries again sugar, and then again strawberries. So all the berries will be covered with sugar and there will be no need to mix with the risk of crushing ripe strawberries.

Cover the container and leave the strawberries to infuse for at least 6 hours. Ideal for overnight stay. During this time, juice will stand out from the strawberries in an amount sufficient for boiling. Water is never added to such a jam, everything is only due to the juiciness of the berries.

Now put the future strawberry jam on the stove and heat until it boils. If sugar remains on the bottom, stir lightly so that it does not burn until it is completely dissolved. Let it simmer for 2-3 minutes and remove from heat. Set aside again and let cool completely and soak in the sugar syrup.

After about 5-6 hours, the berries will be saturated with syrup and it's time to boil it again. Put the jam on the fire and bring to a boil. In the process, remove the emerging foam and mix lightly so that all the berries are under the syrup.

After 10 minutes of boiling, turn off the stove and you can lay out hot jam in jars.

Be sure to sterilize jars and lids. This can be done in the oven, over a kettle of boiling water, or in the microwave.

Ready-made strawberry jam with whole berries is well stored, the main thing is to follow the rules of sterilization and temperature conditions. This recipe keeps the jam at room temperature.

Eat the finished jam with tea, pancakes, cheesecakes and other delicacies.

When my grandmother made strawberry jam, for some reason it always turned out to be very thick, but not red at all, but rather brown. It did not at all remind of fresh summer berries, and there was little taste of strawberries. I have always liked jam more, which is bright, red and very fragrant. Only years later I learned how to cook thick beautiful strawberry jam with whole berries and lose its rich color in the process.

You will need:

• strawberries - 1 kg;
• granulated sugar - 0.8-1 kg;
• citric acid - 1/3 teaspoon,
• lemon juice - 2/3 tablespoon.

Cooking:

Strawberry jam can be made from berries of any size, but of course smaller ones are better. If your berries were born large or you could only get such ones, then do not be discouraged. Large berries can be cut in half and they will still remain tasty. The main thing is that the strawberries are not overripe and soft. Elastic ripe berries are needed, but without green tips.

Wash the strawberries in running water and cut into large berries if needed.

Place in a stainless steel pot or bowl, enamelware works well. It is better not to take aluminum, it oxidizes.

Sprinkle strawberries with sugar and leave covered for a long time. At eight o'clock. If you do it in the evening, then you can leave it until the morning. If in the morning, then let it stand until the evening and let the juice flow.

During this time, strawberries will release so much juice that they will literally swim in it. It is this juice that will be the basis of the jam syrup. Add lemon juice to the syrup.

Put the saucepan with the berries on the stove and bring to a boil. Sugar will most likely not dissolve immediately and will settle to the bottom. You must be very careful not to crush the berries, stir it.

Let the jam actively boil for 3 minutes, then remove from the stove and let cool completely to room temperature without a lid. Then you can cover and leave for another 6-8 hours to infuse. You can also leave it overnight.

After the specified time, put the pot of jam back on the stove and bring to a boil. Whilst heating, add citric acid. Thanks to the acid, the color of the boil is preserved, despite the heat treatment. And the taste is only getting better, a slight sourness appears and strawberry jam will not be too cloying.

After boiling, let it boil, removing the foam and melting the berries with a spoon so that they all warm up well. After 1-2 minutes of boiling, remove from the stove.

Now you can lay out even hot jam in jars. They should be clean washed with baking soda and sterilized by boiling or steam. Close each jar with a sterilized lid. This amount of berries and sugar will require three cans of 0.5 liters. Turn the twisted jar down with a lid, wrap it with a blanket and leave it in this form until it cools completely. After that, you can remove the jam for storage.

And you can open one jar and immediately try the delicious jam with tea.

Thick is usually jam, not jam. But they do not put whole berries in the jam, it is rather homogeneous. But if you want thick strawberry jam, so that you can spread it on bread and it is not glass, then there is a way to cook it. Excellent natural thickeners must be used. Apple pectin or seaweed agar will do.

You will need:

• strawberries - 3 kg;
• sugar - 2 kg;
• agar agar - 25 gr (1 sachet);
• lemon juice - 75 ml.

Cooking:

Rinse the strawberries well. Especially if it is just from the garden and with the land. Be sure to use cold water, not warm.

Take a large container in which you can then cook. Basin, pot, frying pan, whatever suits you. But expect that the jam will boil and increase in volume at the same time, there should be enough space.

Sprinkle strawberries with sugar and mix a little. Leave to instruct and let the juice flow for several hours. 4-5 will be enough.

When a lot of juice stands out, put the pan on the stove. While heating, we measure out the lemon juice and pour a bag of agar agar into it, mix better and add to the pan with strawberries.

Future strawberry jam should boil. As soon as this happens, reduce the heat and cook over low heat for 25-30 minutes, constantly removing the foam. Stir from time to time and drown the berries. The jam will thicken before your eyes, but it will be especially noticeable when it cools.

While the jam is cooking, you can sterilize the jars. Put them in the oven with a little water for 20 minutes. Or in the microwave for 5-7.

Pour the finished and hot jam into jars, filling them almost to the very edge. Leave just a little. Screw on the covers. You can take metal twisted or rolled. but be sure to sterilize them first.

Turn over the finished closed jars, wrap everything in a thick towel and leave to cool. After that, you can clean up for the winter. Everything that does not fit into jars, set the table and eat with tea. Bon appetit!

How to cook strawberry jam in a pan - video recipe

An alternative way to make strawberry jam with whole berries. In this recipe, it's the other way around. First you take a strawberry and fry it in a pan, which makes it release a lot of juice and warms up. And then sugar is added to it and cooked further until tender. Citric acid is also used to preserve color. In my opinion, this is the fastest way to make jam, but at the same time it turns out bright, transparent and with whole berries. And it is stored no worse than cooked in the classical way.

Another recipe for jam, which is unlike the others. In this version, the berries do not boil or boil for a long time in a saucepan and remain as fresh as possible. Only syrup is boiled, in which the berries will then float. Its temperature is quite enough to disinfect the berries and they did not spoil the jam even during long-term storage. There will be a lot of syrup, but it will be very tasty. If you love syrup, then this is your recipe.

You will need:

• strawberries - 1 kg;
• granulated sugar - 1 kg;
• water - 200 ml;
• citric acid 3 1/2 teaspoons.

Cooking:

The preparation of strawberry jam begins with the syrup itself. To do this, take a large saucepan and pour sugar into it. Fill with water and turn on the stove. Stir a little so that a kind of paste is obtained from the sugar and water and cook over low heat until all the sugar grains have dissolved. Stir constantly to lift the sugar from the bottom so it doesn't burn. The syrup should not start to turn yellow. We need a clear thick syrup.

As soon as the syrup begins to boil, turn off the stove and remove the pan from, put the washed and peeled strawberries into the syrup. Gently stir with a spoon so that the whole strawberry is covered with syrup. Melt it from time to time so that the upper berries sink.

Strawberries should stand in the syrup for 15 minutes, during which time they will release the juice and the syrup will turn red. Now take a slotted spoon and carefully remove the strawberries from the syrup and onto a plate. Try not to crush the berries so that the jam ends up with whole ones.

After you have taken out all the strawberries, turn on the stove and continue to boil the syrup for another 15 minutes. During this time, he will boil. Remove the emerging foam.

After 15 minutes, turn off the syrup and put the strawberries back in. Now leave it to lie and infuse in syrup for another 15 minutes. during this time, prepare clean sterilized jars.

Now catch the strawberries with a slotted spoon and immediately put them in jars, filling them about halfway.

Turn on the syrup in the saucepan again and boil for the last time. Let it boil for at least 5 minutes. You can take a little longer if you want a very thick syrup.

After that, pour the syrup over the jars with berries with a clean ladle and you can close the lids. Strawberry jam without boiling berries is ready. Enjoy the result immediately or in winter.

Strawberry jam "Five minutes" with whole berries - video recipe

In conclusion, I add a wonderful, proven over the years recipe for strawberry jam with berries. It is called Five Minute, not because it is cooked in five minutes, but because the time of cooking the berries themselves in syrup is these five minutes. The main thing is that between these minutes of cooking it is infused in syrup for quite a long time and so on several times. The cooking time for this recipe can be up to three days, but don't worry, this does not mean standing at the stove for 3 days. Three days infused in the intervals between five minutes of cooking. That's the whole secret. But in the end, the jam is just perfect. Yummy. Watch and remember!

Have a sweet summer and an even sweeter winter!

Strawberry jam is a favorite treat for those with a sweet tooth. The incredible taste and smell of this workpiece always beckon for tea drinking. Good housewives always hide the recipes for their best dishes, and this berry miracle is one of them. Today we will reveal for you the secret of making one of the most delicious jams - strawberry.

The main thing in the article

Strawberry jam: what do you need?

In order to prepare a delicious treat, you will need an important and most important component - strawberry, then a lot Sahara And dishes for cooking and canning.

What strawberries to choose for jam?

Summer is unpredictable, one day of sunshine, a week of rain or vice versa. But there are situations when a berry or part of it can be rotten. Sometimes summer residents simply do not have time to pick berries and they overripe. But you still need to pick the whole berry.

For jam, you need to choose good, large and ripe berries. The fruits must be of good quality, as otherwise the taste may deteriorate.

Preparing berries for strawberry jam

• In order for the prepared delicacy to give only pleasure, it is necessary to carefully sort out berries.
• Next, you need clear each fruit from leaflets, and then well Rinse under running water. It is better to fill with water and wash the berries by hand. Then drain the water and rinse again.
• After - you can throw whole strawberries into the cooking container, or cut into halves or quarters, depending on the size of the fruit.
• Then it is necessary fall asleep strawberries with sugar and leave to melt. When the sugar disperses, you will understand it by its color, it will acquire the color of a berry.

Technology for making strawberry jam

A good hostess always knows that for a tasty treat, it is necessary to follow the cooking technology. And for this you need to know all the rules and procedures for creating a sweet strawberry treat.

• Collect berries.
• Clean and rinse.
• Sprinkle with sugar.
• Boil 3 times until boiling.
• Pour into jars and close well.
• Store in refrigerator after cooling.

Strawberry jam with whole berries: a classic recipe

The most delicious thing about strawberry jam is sweet berries that you can “catch” and eat whole. To prepare a classic recipe with whole berries, you will need:

• strawberry;
• sugar- 2 times more than berries.

Let's move on to cooking:

• Rinse and clean the berries from the tails. Then transfer them to the dishes in which you will cook. Sprinkle sugar on top and wait until it is absorbed. The time it takes varies from a few hours to a whole night.
• After the sugar has melted, turn on the burner and cook until the first boil. When the berry boils, turn it off and let cool.
• When cool, turn on again and bring to a second boil. Let the jam boil a little and turn off until cool.
• Then bring to a boil a third time. Let it simmer for a bit and turn it off. When the finished jam has completely cooled, pour it into jars and close well. Keep it in the refrigerator.

Thick strawberry jam with gelatin: a step by step recipe

There are those who love liquid jam, and there are also lovers of thick treats, when the treat is so viscous that the strawberry sticks to the strawberry. It is convenient to eat such jam with a spoon and spread it on a loaf.

You will need:

• medium sized strawberries;
• sugar - 1.5 times more berries;
• gelatin - 40 g;

Sequencing:

1. Select a medium-sized berry so that the fruits are approximately similar in size.
2. Clean the ponytails and rinse.
3. Put the strawberries in an enamel container in which you intend to cook.
4. Mix sugar and gelatin in a separate bowl.
5. Sprinkle strawberries with sugar and gelatin and cover with gauze, wait until it melts, about 10 hours.
6. Put the container on the fire and let it boil for 7 minutes, stirring occasionally so that the jam does not burn.
7. Pour into jars and cool, then roll up the lids.

How to cook five-minute strawberry jam: step by step instructions with a photo

Wise housewives have been creating their recipes for delicious and juicy jam for years. Therefore, there are many ways to prepare special treats. There are sweet, there are sour, and there is even a five-minute.

For a five-minute treat, you will need:

• strawberry;
• sugar - 2 times more berries.

Cooking:

You need to stir only with a wooden false or plastic one. Iron is impossible, as it promotes oxidation.

Delicious strawberry jam recipe

Strawberry jam is a great breakfast solution. It can be spread on toast or put as a filling in a pancake. Jam is also a great option for filling delicious and tender French buns - croissants. For sweet and tasty jam you will need:

• strawberry;
• sugar - 1:1;
• red currant - 100 g per 1 kg of strawberries.

Cooking steps:

1. Rinse the berries thoroughly and clean them of leaves and tails. Dry on a waffle towel.
2. Using a blender, chop the fruits - strawberries separately, currants separately.
3. Transfer the strawberries to an enamel bowl and sprinkle with sugar.
4. Place the container on the burner, make the fire medium between minimum and medium.
5. When the juice stands out from the fruit, throw the crushed currant fruits into the container.
6. Boil the jam, stirring with a wooden spoon, and constantly remove the foam.
7. When the jam begins to bubble, reduce the heat to low and continue cooking for another 15 minutes.
8. Then cool, transfer to clean jars and close the lids.

Strawberry Lemon Jam: Original Recipe

There are many different ways to prepare strawberries. It can be frozen, made into jam, jam, or simply grated and mixed with sugar. Tasty and juicy fruits in the preparation of jam can be combined with other berries and fruits. To make Lemon Jam, you will need:

• strawberry;
• sugar - 1:1;
• lemon juice - 100 ml per 1 kg of berries.

Cooking method:

1. Wash the ingredients, peel the strawberries from the tails and place on a waffle towel until completely dry.
2. Transfer the berries to a copper or enameled container with a thick bottom, pour over lemon juice and sprinkle with sugar. Put the dishes in a place at room temperature for 10 hours so that the berry releases the juice.
3. After 10 hours, put the container on the fire and bring to a boil. Keep the contents in a boiling state for 20 minutes, stirring occasionally with a wooden spoon and removing the foam.
4. Cool and crush the berries with a crush, then put on fire again for 15 minutes.
5. Cool and pour into jars.

strawberry jam recipe

Confiture is a kind of jam, only with the use of gelling ingredients. This treat is quite easy to prepare, compared to the classic jam. With a prepared delicacy, you will not only please the household, but also pleasantly surprise the guests. For strawberry confiture you need:

• strawberries;
• sugar - 1:1;
• gelatin - 3 tbsp;
• orange - 1 pc;
• spices, vanilla, zest - to taste.

Cooking:

1. Rinse and peel the fruits from brushes, then dry and cut into small pieces. Pour boiling water over the orange and remove the pits.
2. Using a blender or meat grinder, chop berries and fruit.
3. Place them in an enamel bowl and sprinkle with sugar for 10 hours.
4. Dissolve gelatin in a glass of cold boiled water.
5. Put the berry on the fire and bring to a boil, then pour in the gelatin mixture.
6. Bring to a boil again, stirring occasionally with a wooden spoon.
7. In the finished confiture, you can add 3 tablespoons of liquor, cognac or rum to taste.
8. Roll hot jam into jars.

Strawberry jam without boiling berries

Fragrant jam can be prepared not only with the help of long cooking and constant boiling. There is a way to make delicious and sweet jam without cooking. Do you want to enjoy jam with a wonderful taste? Then remember what you need:

• strawberry;
• sugar - 1:1;
• water - 200 ml.

Step by step preparation:

1. Prepare the berries - peel, rinse and dry.
2. Pour sugar with water and boil the syrup until viscous.
3. Pour hot syrup over the berry and hold it in this state until it gives juice.
4. Then strain the juice and boil it again.
5. Pour the berry again and hold until it gives juice.
6. Boil again. Thus, you need to boil the syrup 3 times.
7. Pour the syrup over the berries and roll them into sterilized jars.

How to cook the most delicious strawberry jam: video recipe

Cooking a delicious treat from juicy strawberries is not difficult at all, especially if you use the recipes in our article. You will pleasantly please your guests with a delicious treat, and a variety of cooking methods will delight you.

Strawberry jam is made by boiling the berries in sugar syrup. This is a very useful product that contains many vitamins, acids and trace elements. During cooking during heat treatment, useful properties are lost. The most useful cooking option for a five-minute recipe. Since the berry is not processed thermally, almost all vitamins are preserved as in fresh berries. Strawberry normalizes metabolism, normalizes blood pressure, strengthens blood vessels and immunity. Helps to recover faster from colds.

Features of making strawberry jam

How to cook strawberry jam?

When compared with other berries, for strawberries it is not necessary to boil sugar syrup in advance. Cooking is much easier, you just need to fill it with sugar, cover the container with baking paper or a towel and leave for ten hours. The berry itself will release the required amount of juice.

In order for the finished product to have an equal amount of berries and syrup, the same amount of sugar is added to one kilogram of fruit. If you want more syrup, use one and a half kilograms of sugar per kilogram of berries.

If you want to cook a large amount of jam, you should not put the berries in one pan. This will damage the fruit. The ideal proportion per pan is two kilograms of berries, excluding sugar. In this case, the fruits will cook evenly, the strawberries will retain their shape.

It is necessary to cook on low heat, stirring constantly so that the berries are evenly cooked and do not burn. It is impossible to leave the product unattended, during boiling, the foam rises with lightning speed, and if you hesitate, it will be difficult to wash the heated stove from the syrup.

Many housewives believe that it is impossible to mix the berries during cooking, so as not to damage the fruits. It's a delusion. It is necessary to mix, but correctly. Use only a wooden spatula or spoon. There should be no sudden movements. Stir only along the walls and gently along the bottom, touching the fruits as little as possible.

Berries covered with sugar should release juice, this takes time. You can’t boil it right away, the strawberries will lose their shape, and the undissolved dry sugar will burn.

It is better to cook in an enamel basin. This material heats up evenly. Strawberries will not spread, remain strong and retain their original shape.

How long to cook strawberry jam?

Being a delicate berry, strawberries do not need long cooking. Putting on the fire, you need to boil, boil for five minutes, stirring with a wooden spoon very carefully and removing the resulting foam in the process. After removing from heat, leave to cool for ten hours. So repeat three times. With this approach to cooking, the fruits remain strong, the syrup is transparent, and the aroma is pleasant. With a longer cooking option, if you decide to cook more, the berry will lose its original appearance, the syrup will become thick. Between preparations, store without a refrigerator in a dark place so that there is no access to direct sunlight.

How to choose the right berries?

When choosing strawberries, pay attention to the size and level of maturity. Choosing the right time to harvest is important. It is optimal to collect in dry weather, preferably during the day. If harvested in the morning, the dew will soak into the strawberries, leaving them soft and watery.

Classic strawberry jam

The recipe for strawberry jam for the winter according to this recipe is the simplest and most common.

Ingredients:

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

Cooking:

1. It is good to sort out the fruits. Remove sepals. Rinse in the basin several times, changing the cold water. If it is not possible to purchase medium-sized berries, then cut large ones in half.
2. After washing, dry the strawberries. You can leave it for a few hours to let the moisture evaporate, or use a paper towel to gently pat it dry.
3. Transfer the berries to a high heat-resistant container and cover with sugar, leaving for ten hours.
4. After a while, when the berries have released the juice, put on medium heat, bring to a boil. Then cook for five minutes over low heat, remembering to remove the foam and mix.
5. After half an hour, when the mass is not so hot, cover with a towel or baking paper. Leave for ten hours.
6. Repeat the same procedure two more times.
7. After the third time, pour hot into jars that have gone through the sterilization process. The container should be filled to the very top, leaving no room for air. If there is foam or bubbles, remove before closing the lid. Roll up the lids, previously boiled in water.

"Strawberries in their own juice"

There are few recipes for strawberry jam for the winter in your own juice. Their difference lies in the rate of sugar and the time required for sterilization.

Ingredients:

• sugar - 500 g;
• strawberries - 2000

Cooking:

1. Dry the prepared, washed berries, cover with sugar for ten hours.
2. Sterilize jars. Transfer berries. Pour juice with a spoon.
3. Boil the lids and close the container.
4. Cover the basin with a cloth, pour cold water. Put the jars, which should be in the middle of the water.
5. Turn on the fire. When it boils, cook for ten minutes.
6. Close the lids tightly immediately and cover.

Fragrant thick strawberry jam is loved by everyone without exception! If in winter you can taste whole sweet berries and drink them with hot tea, then we can say that there is definitely happiness.

The simple recipes for strawberry jam that I have selected for you will help stock up on this summer treat for the future and while away the long winter evenings with a cup of tea with your favorite girlfriends.

And if you get tired of the seagulls, then look here. There are a couple of delicious ladies' liqueurs of their own preparation here!

Strawberry jam without boiling berries

The perfect no-boil jam recipe. In summer, in hot weather, you don’t really want to stand by the stove - it’s hot. So try my recipe. It will help keep strawberries almost fresh.

For jam you will need:

• strawberries - 1 kg;
• sugar - 800 gr.

Cooking:

We wash the strawberries and clean them from the stalks.

The berry for jam should be dense and dry! Even a slight substandard will bring all our efforts to naught.

In a large container, sprinkle the berries with layers of granulated sugar. Leave the bowl at room temperature overnight.

In the morning we prepare jars and sterilize them in a proven way. The sugar should completely dissolve overnight. To verify this, you can check the juice by gently stirring the jam with a spoon.

We spread the jam over hot jars and close the lid.

It is better to store it in the refrigerator or a cold cellar.

Strawberry jam with whole berries - a classic recipe with step by step photos

Strawberry jam, cooked according to the classic recipe, is thick and viscous. This is how our grandmothers cooked it. Strawberries in it turn out whole, as they say "berry to berry." A detailed description with a step-by-step photo will help you master the preparation of real strawberry jam.

Ingredients:

• strawberries - 2 kg;
• sugar - 1,200 kg;
• lemon juice - 2 tbsp. spoons.

Cooking:

We wash the berries and dry them on a kitchen towel. In the bowl in which we will prepare the jam, pour the peeled strawberries and granulated sugar in layers. We leave the blank for the night and start the process in the morning.

First, very carefully transfer the berries to a separate bowl and boil the syrup. There is a lot of sugar at the bottom of the bowl. It should completely dissolve in the juice.

We put the container on a strong fire, bring to a boil, wait 5-7 minutes, remove the foam and lay the berries.

Cook over high heat until boiling again, gently stirring the strawberries in the syrup. We leave the jam for 8 hours.

If you started cooking in the morning, then the next stage will be just in the evening. Thus, boil the jam 2-3 times for 5 minutes with boiling and set aside to stand for 8 hours each time.

The last step is to boil the delicacy to the desired density. Boil the strawberries on low heat for 15-20 minutes, and check the density with droplets on a plate. But I personally always try myself. In a spoon, the jam cools quickly and it becomes clear what it will become in a jar. So you can't really go wrong.

The photo shows a fully prepared dessert - after all cooking. This is such a strong berry.

Before the last cooking, add 2 tbsp. spoons of lemon juice. It will keep the sweet preparation from mold and sugaring!

In sterilized jars, we lay out the finished delicacy hot, close the lids and turn over. It is better to store it in a cool place! Maybe in the cellar.

The classic jam differs from the "quick" desserts in maroon color and honey texture. And on winter evenings it will delight both children and adults with its fragrant sweetness!

Strawberry jam "five minutes"

Strawberry jam "Pyatiminutka" is probably known to everyone. In our family, it is the most beloved, because the berry in it turns out to be almost “alive”. The recipe for its preparation is very simple and even novice cooks can do it.

You will need:

• strawberries - 1 kg;
• sugar - 1 kg;
• a pinch of citric acid.

Cooking:

1. Strawberries need to be washed, rid of the stalks and cut in half large berries. We fill the workpiece with sugar and gently shake the basin so as not to crush the strawberries. We leave the future jam under the lid for 8 hours. During this time, the berries will give a lot of juice.
2. Then we put the strawberries with sugar on the fire, bring to a boil and cook for 5 minutes, removing the foam.
3. We repeat the operation 2 more times. After each cooking, the jam should cool completely. At the end of the last cooking, add a pinch of citric acid and that's it - our dessert is ready.

How to make thick strawberry jam

Another way to make thick strawberry jam. It turns out fragrant and incredibly tasty.

You'll need:

• strawberries - 2 kg;
• sugar - 1.5 kg;
• half a lemon with zest.

Cooking:

1. Pour the berries prepared in advance with sugar and leave overnight. The strawberries will release the juice and it will begin to dissolve the sugar.
2. In the morning, put the workpiece on the fire and boil for about 10 minutes. We catch the berries with a slotted spoon, transfer them to a separate bowl, and cook the syrup for an hour with the lid open.
3. Then add the finely chopped half of the lemon with zest and cook for another hour.
4. Now you can return the berries to the syrup and continue cooking at a minimum heat for 20-30 minutes.

We check the density of the jam like this - pour syrup on a plate and draw a dividing line, if it does not leak, then the dessert is completely ready!

Bon appetit!

strawberry banana jam recipe

To please family and friends, we sometimes have to make a lot of effort! A simple recipe for strawberry and banana jam can be taken as a note and written down in a notebook. This is a completely new solution to the well-known strawberry flavor - fresh and unconventional!

Ingredients:

• strawberries - 1 kg;
• bananas - 2 pcs;
• sugar - 700-800 gr.

Cooking:

1. We leave the berries covered with sugar to brew overnight so that the juice stands out.
2. In the morning we put the strawberries on a small fire and cook until the sugar is completely dissolved.
3. Peel bananas, cut into cubes and send to a saucepan with jam.
4. Cook for another 15 minutes, remove from heat, and leave the delicacy for 3-4 hours.
5. Then boil the dessert again until fully cooked. Pour into jars and store them.

And delicious foams can be served with morning tea.

Strawberry jam with gelatin - recipe and photo

Strawberry jam with gelatin is thick and very tasty. It is prepared according to a simple and quick recipe, and it is stored for a long time at room temperature.

We will need:

• strawberries - 500 gr;
• sugar - 300 gr;
• gelatin - 10 gr;
• mint optional.

Cooking:

1. Sprinkle washed and peeled strawberries with sugar. For taste, you can add a sprig of mint.
2. Let the berries stand for several hours, and then place the bowl on low heat. The foam must be removed, and after a while, the mint sprigs should also be removed.
3. While the berries are cooking, prepare the gelatin according to the standard recipe. As a rule, it is indicated on the pack.
4. After 10 minutes of cooking, gradually pour in the gelatin and stir the jam.
5. We keep the dessert on the stove for another 5-7 minutes, turn it off and let it cool completely.

Grind the boiled strawberries with a blender until smooth and add gelatin.

The liquid jam will become thick very soon. It can be served at the table to the delight of relatives and dear guests!

Strawberry jam with mint

Fragrant strawberry jam can be supplemented with new notes of mint and oriental spices. The original recipe is worthy of the next culinary exploits and surprised admiration!

Ingredients:

• strawberries - 1 kg;
• sugar - 1 kg;
• water - 200 gr;
• basil (mint) or mint - 1 sprig;
• lemon - 1 pc;
• spices - ginger root, nutmeg, cinnamon powder, lemon zest and juice.

Cooking:

1. First, let's make a syrup of sugar and water.
2. Then add 20 grams of finely chopped ginger root, 2 tablespoons (without a slide) of nutmeg, a teaspoon without a slide of cinnamon, juice and zest of one lemon. The taste and aroma of jam will give basil and sprigs of mint.
3. Bring the syrup to a boil and begin to spread the berries in it. At the beginning of cooking, remove the foam and occasionally stir gently.
4. In total, boil the jam for 5 minutes, let it cool, and repeat the procedure 2 more times.

Spices and mint will give the dessert a unique exotic taste. Jam will charm children and adults with its sweet taste and delicate mint aroma!

And as always, finally, a video recipe for thick strawberry jam with hard berries.

Bon appetit and see you soon!