Cooking fragrant strawberry jam for the winter at home: the best step-by-step recipes with photos and videos. Strawberry jam with almonds and liqueur

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 more likely not in the 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 strawberry 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.

What could be better than cold winter evening brew a strong cup of tea and open a jar of fragrant strawberry jam, carefully stocked since the summer? Therefore, today is about how to cook strawberry jam so that the berries in it remain intact.

By the way, not so long ago I wrote about and yet. You can also take a look at these pages.

In order to keep the berries whole when cooking jam, you should know a few tricks. Firstly, the crop must be harvested in dry weather and immediately start cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing, the strawberries should be dried for paper towel 10 minutes.

Thick strawberry jam with whole berries without boiling

I recommend for cooking thick jam from strawberries, use a medium-sized berry. Do not forget that it will actually be cooked without cooking, but only poured with hot syrup. Then it will be completely saturated, and your blanks will easily stand all winter.

Ingredients:

• 1 kg of ripe strawberries;
• 500 g granulated sugar;
• 100 g of water.

How to cook:

1. Sort the strawberries, rinse thoroughly in running water and clear of green stalks. Transfer it to an enameled or heat-resistant bowl.

2. Mix sugar and water, put on medium fire. Boil the mixture for 3 minutes, no more is needed. This is enough to dissolve the sugar.

It is necessary to ensure that the syrup does not begin to turn white and turn into caramel.

3. Pour berries with hot syrup, mix gently with a spatula or spoon. Cover with a towel and let cool.

When I make jam, I never stir it with a spoon. I just gently shake the basin so that the berry is mixed. And it never falls apart for me - it always turns out strong and whole.

4. As soon as the syrup has cooled completely, it must be drained and boiled for 5 minutes. Pour over the strawberries again and let cool again. This point must be repeated 5 times.

decompose ready jam in sterile containers and roll up the lids. Turn the jars over, wrap them in a warm blanket and leave to cool. This is an additional sterilization of the jam.

Banks should be stored in a cool, dry place so that the sun does not fall on them.

How to cook thick strawberry jam with whole berries. Recipe for the winter

Strawberry jam cooked according to this recipe turns out to be simply excellent: thick, viscous, “like grandmother’s”, berry to berry. At the same time, strawberries retain their texture. It is prepared, of course, longer than. But the effort and time spent are worth it: in winter, delight and a standing ovation are guaranteed!

Ingredients:

• 2 kg strawberries;
• 1.2 kg of sugar;
• freshly squeezed juice of 1 ½ lemons.

How to cook:

1. Rinse the strawberries, leave in a colander to drain the water;

2. Peel off the stalks. They will definitely be redundant 😀

3. In a deep saucepan or basin, pour the berries with layers of granulated sugar. Let stand overnight or overnight to release the juice.

4. Put on medium heat. Squeeze out the lemon juice and pour it over the strawberries. When the jam boils, remove the foam from it. Cook for 15 minutes.

5. Carefully remove the berries from the syrup with a slotted spoon and spread them on flat dish thin layer.

6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.

7. The jam is ready: you can lay it out in a sterile container and roll it up with lids.

Turn jars upside down and let cool at room temperature.

Delicious strawberry jam

Jam always turns out delicious, and it is also good because for its preparation it is not necessary to use selected strawberries and maintain their integrity. Berry will do different sizes, and even a little wrinkled. You can simply cut off the damaged areas and put it to work.

Depending on what kind of jam you prefer, you can completely grind the berry with a meat grinder, blender or food processor, mash the strawberries with a fork, or simply chop, leaving small pieces.

Ingredients:

• 1 kg of sweet strawberries;
• 800 g of sugar;
• 1 teaspoon of agar-agar powder;
• 4 tablespoons of water.

How to cook:

1. Clean strawberries from debris, rinse in cold water, cut off all green tails.

If necessary, trim any bad spots. If this is not done, the jam will not last long.

2. Grind the berry to the desired state, mix with sugar and put on medium heat.

3. Leave to boil over low heat for 15-20 minutes, until the jam darkens and becomes thicker.

Foam must be removed!

4. In a separate container, allow the agar-agar to dissolve in warm water 2-3 minutes. Add the thickener to the boiling jam and stir.

After 5 minutes, the jam will thicken even more and begin to "gurgle" - this is a sign that it is ready.

5. Arrange in sterilized containers and close with lids. Leave to cool in a warm, dark place.

Do not even hesitate, jams and jams according to my proven recipes will turn out to be very tasty and fragrant. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you again!

Mid summer. The strawberries have already ripened in the beds. A 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.

Syrup from such a jam is also good, even when there are no berries left, you can find it tasty application. You can use it for baking, cake layers, for example, soak. Much tastier than store bought syrup. I sometimes even do it on purpose 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 remember 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 not large size so that each of them remains intact 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 more cans, because I can not eat that much 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. Perfect option put for the night. 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 regime. 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. It was only years later that I learned how to cook thick beautiful jam from strawberries with whole berries and lose its rich color in the process.

You will need:

• strawberries - 1 kg;
• granulated sugar - 0.8-1 kg;
• lemon 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 strawberries in running water and cut large berries, if needed.

Put in a stainless pan or bowl, it will work well enamelware. It is better not to take aluminum, it oxidizes.

Sprinkle strawberries with sugar and set aside. long term under the lid. 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 until room temperature without cover. 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 brew is preserved, despite 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.

Or you can open one jar and try it right away 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 big amount 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 most fast way making 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 when 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 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 the syrup in the saucepan back on and boil for 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 cooking time of the berries themselves in syrup is these five minutes. The main thing is that between these minutes of cooking it is enough long time infused in syrup 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 - 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. It can be a traditional copper grandmother's bowl 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 with running water, but if it grew on the soil in the garden, then it is better in a saucepan with plenty of water so as not to injure the berries, but carefully remove it with a slotted spoon or hand and spread it 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 even large berries into the jam, 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 of granulated sugar. Put the filled container with strawberries and sugar for a period of 4 to 6 hours in cool place to the natural formation of juice.

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 containers 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 enameled dishes - 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 the last time it can be boiled for a longer 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 sterilization stand, 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.

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