A delicious strawberry jam recipe. Instructions for a simple five-minute wild strawberry jam recipe

Fragrant, healthy strawberry jam - tips and cooking options: for the winter, with sugar, lemon or paprika.

If you are going to cook strawberry jam for the first time, then be sure to follow it: boil for five minutes on low heat, infuse for at least 2 hours. This method of cooking will ensure the freshness of the berries, beautiful color and excellent taste.

• Strawberries - 1 Kilogram
• Sugar - 800 Grams

Sort strawberries, wash, dry.

Pour in sugar and wait until the juice stands out.

Boil three times for five minutes.

Arrange the finished jam in jars, roll up.

Recipe 2: Delicious Wild Strawberry Jam

If the harvested strawberry crop is rather small, then you can cook jam from strawberry berries together with the stalks.

• strawberries - 4 cups
• granulated sugar - 4 cups
• citric acid - 1 gr
• water - 1-2 cups

We place the collected strawberries in a large deep basin and begin to gradually sort it out. We throw away all unnecessary leaves and twigs. Then I wash the sorted berries very carefully. If the delicacy will be prepared with stalks, then it is better to wash the berries several times. Next, the washed berries should be dried with a towel.

We send the dried strawberries to a container in which the jam will be cooked, after which we fill it with sugar. Following the sugar, we send citric acid, but we first dilute it in one tablespoon of water. It is due to the addition of citric acid that the strawberry delicacy will remain bright and saturated in color.

Now we set aside a container with berries in a convenient place for several hours, and preferably all night, so that the strawberries let in as much of their own juice as possible.

After the specified time, put the raw jam on a small fire and cook it for five minutes. During this, remove the resulting foam with a spoon. After five minutes, remove the jam container from the stove, after which we put it in a suitable place for a day.

After a day, we put the fragrant delicacy on the stove and cook it until fully cooked. We spread the hot jam in sterile jars and immediately roll them up with lids.

Recipe 3: five-minute strawberry jam (with photo)

Jam from strawberries reaches readiness due to cooling in the total mass, it is poured into jars already chilled.

Due to this process, all the berries remain intact and are evenly distributed in the syrup, and the jam is very fragrant.

• water - 400 ml
• sugar - 700 gr
• strawberries - 500 gr

Recipe 4: how to quickly cook strawberry jam

A feature of this recipe for strawberry jam is that we will cook it not with simple, but with gelling sugar. Due to this, the heat treatment time is reduced significantly - only 7 minutes. As a result, berry puree is not digested, the original color and taste of strawberries are preserved. From the indicated amount of products, about 750 milliliters of ready-made sweet treats are obtained.

• strawberries - 400 gr
• gelling sugar - 400 gr

The recipe for strawberry jam includes only 2 ingredients: fresh strawberries and gelling sugar. Gelling sugar, which contains a natural thickener - pectin, I have in a concentration of 1: 1, that is, 1 kilogram of sugar is used for 1 kilogram of berries. There are also other types - 2:1 and 3:1 - with them, strawberry jam according to this recipe will turn out to be less sweet and more liquid.

To begin with, we carefully sort out the berries, remove the tails, if any, and discard the spoiled strawberries. After that, we wash the berries in cold water to get rid of the earth.

We fall asleep with a small amount (about half a glass is enough) of gelling sugar, carefully shake the saucepan so that the sweet crystals are evenly distributed around the berries. Let stand for 5 minutes so that the berries begin to release juice.

In the meantime, be sure to prepare jars and lids for strawberry jam. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars (0.5 liter in volume) in 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 about 5 minutes.

Then put on fire and bring the berries to a boil - it will take about 5 minutes. Gradually pour gelling sugar, constantly stirring the berries with a spoon.

After boiling again, cook everything together on a low-medium fire for just a couple of minutes. And that, in fact, is all - such strawberry jam is prepared very quickly, while the berries undergo a slight heat treatment.

We pour the finished sweet treat into pre-prepared jars - I got about 750 milliliters.

Then we roll up (or twist with screw caps) the jars, turn them upside down, wrap them in something warm and let them cool completely. Store strawberry jam prepared in this way in a cool place - a basement or cellar. But it is better, of course, in the refrigerator, since the heat treatment here is minimal.

Well, in winter we tear off our summer fragrant wealth and rather invite the whole family to enjoy delicious strawberry jam. For me personally, this is just an unearthly pleasure! By the way, garden strawberry jam is never bitter, unlike a dessert made from wild berries.

Recipe 5, step by step: strawberry mint jam

• 1 kg (strawberries) strawberries
• 1 kg of granulated sugar
• 2 tbsp fresh mint (can be dried), finely chopped
• 2 tbsp water (as needed)

Peel strawberries (or field strawberries), wash under running cold water, drain.

Transfer the berries to a saucepan, cover with sugar and refrigerate overnight to let the juice flow.

The next day, pour the berry juice into a wide saucepan with a thick bottom.

Put the juice on the fire and cook until it boils (all the sugar should dissolve).

Pour our strawberries (or field strawberries) into the syrup and cook over low heat for 5 minutes, while removing the resulting foam. Mix very, very gently, without damaging the berries. Then turn off the heat and let the berries cool down. Next, put the pan back on the fire, cook for 5 minutes, removing the foam. Then chill again.

Repeat the process 3rd time. Add chopped mint, stir, cook for 1 more minute, then turn off. Let the jam cool completely. Pour the jam into already sterilized jars (sterilize the lids too). Close with a plastic lid and store in the refrigerator for up to six months.

If you plan to store jam outside the refrigerator for a longer period (1 year): pour hot jam into jars and close the lid, turn the jars upside down. Let cool in this position. Properly cooked jam preserves the aroma of berries, as well as useful vitamins that are so necessary in winter! Happy tea!

Recipe 6: strawberry jam with lemon for the winter

• Strawberries - 1 Cup
• Sugar - 1.5 cups
• Lemon Juice - 1 Teaspoon

Strawberries are carefully sorted and washed, cleaned of ponytails.

We shift the berries into a saucepan and sprinkle with sugar. Leave it overnight to release the juice.

We put the jam on the fire, bring to a boil. Carefully remove the foam. From time to time, shake the pan from side to side so that the berries are mixed. Don't stir with a spoon. Remove from the stove, let it brew for half an hour. We repeat the procedure twice more.

The green sepals of wild berries are very useful, so often housewives do not pick them from the berries, but cook jam for the winter along with them according to the classic recipe. Or dried along with twigs and leaves and brewed like tea.

The berries are boiled in the widest possible bowl so that there are as few layers as possible during the preparation process. Ideally, you should use a wide stainless steel dish or a large brass basin, but you can cook small portions of strawberry jam in a slow cooker.
Jam is cooked quite quickly, so it is also better to prepare sterilized dry dishes for storage in advance. It is best to pick up small jars with a volume of 0.5 or 1 liter.

How to cook wild strawberry jam?

Recipes for making strawberry jam differ mainly in the amount of added sugar. In all cases, they try to keep the berries as little as possible on the fire. In some cases, for a more pleasant taste, the hostess adds citric acid or a little red currant.

Classic strawberry jam recipe

The standard recipe is suitable for making jam from any berries, because it can be cooked in large volumes. Citric acid is added depending on the amount of strawberries and sugar. To make it easier to calculate the amount of lemon, remember the proportion: 2g per 1kg of berries.

Ingredients:

• 1 kg of strawberries;
• 1 1/2 kg of sugar;
• 2 g citric acid.

Strawberries with sugar are set aside for 3-4 hours until the juice is released. The workpiece is cooked in several stages. In the first circle, the jam is boiled for 15 minutes, after complete cooling, the circle is repeated, but the boiling time is reduced to 10 minutes. The number of circles is 3-4. On the last lap, citric acid is added. Additional sterilization of jam jars is not required.
The recipe is also suitable for larger garden strawberries.

Strawberry recipe in own juice with sterilization

This recipe uses very little sugar. Usually, its deficiency leads to rapid spoilage of jam: fermentation, mold formation. To avoid this, a jar of ready-made jam must be sterilized.
The number of ingredients varies depending on the container in which the jam will be laid out. You can even reduce the amount of sugar to a ratio of 3 to 1.
Ingredients:

• 2 cups of strawberries;
• 1 cup of sugar.

The berries are covered with sugar and left for about 4 hours. During this time, the fruits will release a significant amount of juice. Without draining the juice, put the dishes on a small fire and boil, stirring constantly and removing the foam if necessary, cooking lasts 5 minutes from the moment of boiling.
Next, the jam is laid out in jars, but they are only covered with lids. A towel is placed at the bottom of a large saucepan, jars of jam are placed on it, and hot water is already poured. It should reach the shoulders of the cans. After boiling water, the jars are sterilized for 10 minutes. Then they are taken out and twisted for long-term storage.

Recipe for strawberry jam in a slow cooker

Ingredients:

• 1 glass of strawberries;
• 1 cup of sugar;
• 2 tablespoons of water.

All ingredients are lowered into the multicooker bowl, the steam valve opens and the “Extinguishing” mode is selected. It takes 30 minutes to prepare the jam, but there is no need to stir the dish or remove the foam. The container is sterilized in any convenient way: over steam, in the oven or microwave. Banks with blanks are not additionally sterilized.

How to cook strawberry jam with currants without cooking

Ingredients:

• 1 glass of strawberries;
• 2 cups of sugar;
• 2 tablespoons of red currant.

The preservation of the integrity of the berries for this sweet dessert is not very important, so if some of the fruits accidentally wrinkled during preparation, you should not throw them away. The main thing is that the raw materials are not spoiled. Raw jam should be stored in the refrigerator, as it spoils quickly at room temperature.

Cooking such a jam is not at all necessary, it is enough to mix all the ingredients thoroughly and pack them in sterile jars.

But in order to increase the shelf life, the berries with sugar are boiled over low heat until the sugar crystals are completely dissolved in the berry juice. This should happen much before the jam approaches the boiling point. It’s not worth waiting for this moment, as in a strawberry five-minute, so the jam is laid out in jars immediately after the sugar is dissolved. It is best to use powdered sugar.

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Fragrant strawberry jam is not only very tasty, but also an incredibly healthy delicacy. Fresh wild strawberries have one significant drawback: a short fruiting period. In order to enjoy its fragrant aroma in the winter, strawberries can not only be frozen, but also jam can be made.

Housewives have several ways to harvest delicious fragrant berries for the winter. Write down the best strawberry jam recipes for the winter as soon as possible.

Wild strawberry jam five minutes

The fastest way to make jam for the winter, the so-called "five-minute", allows you to save the original appearance of the berries. Also, due to the fact that the berries are subjected to heat treatment for several minutes, it is possible to preserve almost completely the beneficial substances that are contained in the berries.

And this means that this method of harvesting strawberry jam for the winter is the most gentle, and, given that the amount of sugar is also small, it is also the least calorie option.

Required Ingredients:

• wild strawberries and sugar in equal proportions.

How to cook strawberry jam for five minutes:

Preparatory stage
Prepare the necessary dishes and jars for jam. We put the jars to sterilize over steam or in the oven. Place the lids in boiling water for five minutes. We pour spoons, a ladle and other devices for shifting jam for the winter into jars with boiling water.

Now let's get to the strawberries. We wash the berries, remove the sepals with tails. We put the berries in an enameled container, sprinkling them with sugar. We cover the dishes with a clean cloth and put them in a dark place. Stir occasionally and let it brew for several hours to a day.

We cook strawberry jam for the winter
We cook the container with strawberries in sugar syrup for five minutes after boiling, gently stirring with a spoon. Fragrant and healthy strawberry jam for the winter is ready. You can immediately transfer to jars and roll up.

This incredibly fast method allows not only to preserve all the benefits of wild berries, but also to prepare a real delicacy for the whole winter in a short period of time.

Classic strawberry jam recipe

• 0.8 liters of pure water.

Recipe for strawberry jam:

Preparing strawberries for jam
Before direct cooking, strawberries need to be disassembled. It is not permissible to use berries with signs of spoilage, as well as the presence of foreign debris and dirt on them. To facilitate the selection procedure, place the berries in a bowl of cold water.

Spoiled berries, blades of grass and even gaping insects will float to the surface. We clean the surface of the water and drain the water, otherwise the strawberries will be saturated with water.
It is also necessary to remove the tails and sepals.

Cooking jam
Boil water in an enamel pot. We fall asleep berries and boil. After five to seven minutes, pour sugar, mix.

You can take a little less sugar, it all depends on how sweet you want to get the jam in the end.

Boil the berries in sugar syrup until the sugar is completely dissolved. This will take no more than 15 minutes.

We remove the container with jam from the stove and insist for several hours. Be sure to cover the jar with a clean cloth to keep foreign matter out of the jam.

As soon as the jam has cooled down, we repeat the cooking stage for another quarter of an hour.

Be sure to remove the foam from the jam during the cooking process. If a lot of foam has formed, add a small piece of butter to complete the boil.

Preparing jam for storage for the winter
During the second stage of cooking strawberries, pour boiling water over the necessary utensils and sterilize jars and lids for jam rolling.

We lay out the finished jam directly from the stove in jars and twist. For wild strawberry jam, it is better to use small containers, this will prevent the jam from sugaring, and also protect against mold during long-term storage in the open.

After cooling, place the jars of ready-made strawberry jam in the refrigerator or other cool dark place.

Strawberry jam with whole berries

For jam you need to prepare:

• for 1 kg of berries - 1.7 kg of sugar;
• 1 tablespoon lemon juice (a pinch of citric acid).

How to cook wild strawberry jam:

Preparatory stage
Strawberries must be carefully sorted out. Berries should be whole, not overripe, without signs of spoilage.

We place the selected strawberries in a container with cold water to clean it of dirt and get rid of excess debris. We also remove the sepals and tails.

We put strawberries in an enameled container and sprinkle each layer with sugar. This must be done very carefully so that the berries are not damaged. In order for strawberries to give the maximum amount of juice, we leave a container with berries covered with a cloth for 6-8 hours. During this period, gently shake the container several times.

We cook strawberries and make preparations for the winter
After the specified time, put the container with berries in syrup on a slow fire and start cooking. During this time, all the sugar should melt. Immediately after boiling, remove the container from the fire, cover with a clean cloth and leave for a quarter of an hour.

We repeat the boiling and infusion procedures three more times. This method of cooking will preserve the integrity of the strawberries due to their good impregnation with syrup.

During cooking, do not use spatulas, spoons or other mixing devices, as this can damage the berries.

A slight swaying of the pelvis from side to side is enough. Also, do not forget to remove the foam formed during cooking.

At the final stage of cooking, add lemon juice to the jam.
We shift the finished jam into sterile jars, roll up the lids. After cooling, the jars of strawberry jam are stored in a cool place out of direct sunlight.

Strawberry jam with ponytails

Few people know that strawberries can be boiled without removing the adjacent greens. This gives a special astringency to the finished jam, and also eliminates the painful and lengthy procedure for removing the sepals.

For jam you need to prepare:

• 1 kg of berries and granulated sugar;
• a glass of clean water.

Cooking:

Boil strawberries in syrup
Add granulated sugar to the water, put on a small fire and wait for the sugar to dissolve completely.

Dip the pre-washed and selected strawberries into boiling syrup and cook for five minutes, be sure to remove the resulting foam. Remove the container with jam from the stove and wait for it to cool completely.

Next, cook the strawberries in syrup for another five minutes, and lay them out in pre-sterilized jars. Roll up the lids.
You can store jars of strawberry jam with stalks at room temperature in a dark place.

Video: Strawberry jam in a slow cooker

Note to housewives: how to cook strawberry jam

• Properly selected strawberries are the key to a tasty and successfully prepared jam. If you pick wild strawberries yourself, do it in dry weather in the morning. Pay attention to the degree of maturity and size of the fruits, they should be approximately the same. Also, for jam for the winter, it is necessary to select only whole berries without signs of spoilage. By the way, strawberries of the first harvest are the most fragrant and juicy.
• It is necessary to cook jam on the average power of the burner. Otherwise, the jam may not be cooked or, on the contrary, digested, which will equally badly affect its taste.
• Be sure to check the readiness of strawberry jam before the final stage of cooking. To do this, simply drip syrup onto a cold saucer. If the drop has retained its shape, then you can lay out the jam in jars.
• Accurately observe the amount of granulated sugar indicated in the recipe. Otherwise, the finished product may become moldy or, on the contrary, sugary.

2016-06-02

Date: 02 06 2016

Tags:

Hello my dear readers! How do you feel about strawberries? I am tremulous and tender! Now it is harvested almost green, with sepals and mixed with last year's leaves. Half a century ago, each berry was carefully strung on a blade of grass.
As a child, my mother used to make baskets from grape leaves for me and my brother Slavik. They are also very convenient to collect strawberries.
Even eating such beauty was a pity.
Although, having admired, we, of course, ate the berry with pleasure. Surpluses were extremely rare. It was they who went to the deliciously fragrant strawberry jam.

Once we lingered a lot in the copse, recklessly hunting for red rough beads.
An unmeasured summer day was drawing to a close, the sunset vanilla sky shimmered with all the colors of the rainbow. I was naughty from fatigue, thirst and the usual girlish maliciousness. And Slavik buried his face in the collected strawberries and suddenly said in a completely grown-up way: “We will never be as good as it is now!” I froze in surprise and indignation. What, may I ask, is so good here and now? When, as if in a song, "the whole life is ahead, hope and wait"? My brother sighed condescendingly, and we went home along a barely noticeable nimble path.

Surprisingly, my dear readers, almost 15 years later I heard the same words from my future husband. But then, in her youth, she again did not perceive the sharpness of this elusive, never felt “now”. But we only have it in stock ... Perhaps, let's return to strawberry jam - it is amazing.

strawberry jam recipe

Ingredients

• 1 kg of peeled strawberries.
• 1.1-1.2 kg of sugar.
• 1 g citric acid.

How to cook

My remarks

Go for strawberries - give yourself such a pleasure!

For today, perhaps, everything! And how do you harvest strawberries if, all of a sudden, such wealth falls upon you? Write, I'm very interested, really!

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?

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.

The most delicious jam is made from medium-sized berries. They do not fall apart during cooking, they look good when finished. If you put it in the refrigerator for a while, the berries will lose their sweet taste and aroma.

All collected or purchased berries should be placed on the table and sorted. Large and very small berries are not suitable for perfect jam. Fruits that are damaged, rotten and overripe are not left for cooking. The stalks from good berries are removed, then washed.

Some housewives do not wash the fruits before cooking. It is not right. The berry must be washed so as not to spoil the taste of jam with contaminants. Do not wash under a faucet in a colander. Water pressure will damage the appearance of the berries. Pour cold water into a large basin and, in the process of selecting berries for jam, rinse one at a time. So the berries will not be damaged. The washed fruits are taken out with a handful and laid out on a towel. It is impossible to keep in liquid for a long time, so that they do not absorb water, do not become watery. It is recommended to dry completely so that excess moisture does not get into the jam. This process will take about six hours.

Strawberry jam with whole berries. Recipes:

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.

According to this recipe, two liter jars of goodies are obtained.

Strawberry jam for the winter "Five minutes"

This jam got its name because it is boiled for only five minutes. This is the fastest cooking option.

Ingredients:

• sugar - 2 kg;
• strawberries - 4 kg.

Cooking:

1. Sort out the fruits. Remove rotten and rumpled berries, stalks.
2. Using a basin of water, rinse each berry, changing the water several times.
3. Take out the berries and dry them. Excess moisture will damage the treat.
4. Transfer to a deep container, pour sugar on top.
5. Leave for ten hours. Do not mix fruits.
6. Put on the stove. Boil five minutes after it boils.
7. Remove foam. Together with it, the remaining garbage rises up, which is easy to collect.
8. Leave for 24 hours.
9. Repeat the cooking process and roll up.

According to this recipe, a delicacy is obtained with beautiful dense berries and liquid syrup.

Strawberry jam with whole berries in a pan

According to this recipe, an amazing taste of jam is obtained. Even those who do not like this delicacy at all will like it.

• strawberries - 1200 g;
• sugar - 800 g.

Cooking:

1. For this cooking method, a small, but strong berry is suitable. Sort the fruits: separate spoiled, rumpled and damaged berries from the total mass. Remove leaves. Wash, dry.
2. In a deep frying pan, mix strawberries with sugar. Immediately put on a big fire.
3. During the cooking process, juice will begin to stand out from the berries. After about five minutes, the delicacy will boil. Before starting cooking, take into account the moment, the mass changes volume when boiling and begins to rise. Therefore, do not impose berries to the brim.
4. Stir constantly using a wooden spatula. Take off the foam. After a while, the mass will become thicker. Do a drop test. Take a plate, drip jam, if it does not spread, then it's ready. During the cooking process, you can adjust the degree of density and remove from heat earlier or later as desired.
5. In steamed jars, transfer the mass with a spoon. Close lids tightly.

Homemade thick strawberry jam

This cooking method is suitable for lovers of thick jam, which is easy to spread on a loaf and not be afraid to stain the table.

Ingredients:

• sugar - 4 kg;
• strawberries - 4 kg.

Cooking:

1. Rinse the fruits in the basin while removing the sepals.
2. Dry or pat dry with paper towel.
3. Transfer the berries to a container and cover with sugar.
4. Pour sugar in several passes, shaking the pan after each time so that it completely envelops each berry.
5. Leave for 24 hours to let the juice.
6. Boil the mass. Boil five minutes. Leave for a day.
7. During this time, the jam will acquire a beautiful rich color and aroma. Boil and cook for about 30 minutes, so that the delicacy is reduced and acquires the necessary density.
8. Transfer to processed, sterilized jars. Screw on the lids tightly.

French strawberry jam with whole berries

Even foreigners love this delicacy. It is enough to add a new ingredient and the jam turns from a Russian dish into a French one.

Ingredients:

• lemon - 2 pcs.;
• sugar - 1400 g;



If you like dense jam that cannot be spilled, and the mass is applied only with a spoon, this recipe is for you.

Ingredients:

• gelatin - 2 teaspoons;
• strawberries - 2 kg;
• lemon - 1 pc.;
• sugar - 2 kg.

Cooking:

1. Sort the berries, remove the leaves, rinse. If there are large berries, cut in half.
2. Place the prepared fruits on the scales. In the process of selecting suitable berries, the weight decreased. If there is not enough weight, add more berries or reduce the amount of sugar.
3. Sprinkle sugar over berries. They must be infused for a day.
4. Boil five minutes. Leave on the table for six hours. Beat with a blender. Boil ten minutes.
5. Squeeze the lemon. Prepare gelatin. Pour the juice and gelatin into the strawberry mass.
6. Boil ten minutes. Remove foam.
7. Cool the jam and transfer to the prepared container. Roll up.

Strawberry jam in a slow cooker

To date, this is the most convenient way to cook. In a slow cooker, the delicacy cooks itself and does not burn. Just calculate the volume of berries so that the jam does not boil away during the cooking process.

Cooking:

• sugar - 2 kg;
• berries - 2 kg.

Cooking:

1. Wash fruits. Remove leaves.
2. Place in the multicooker bowl.
3. Sprinkle with sugar.
4. Turn on the "Extinguishing" mode, after an hour the delicacy is ready.
5. Sterilize jars. Screw on the lids.