Strawberry jam with a blender without cooking. Important: a clean jar and the correct lid

Most often, strawberry jam is cooked in the usual way for everyone: the berries are covered with sugar and boiled until tender in one or more steps. But you can make strawberry jam without boiling the berries. The method is more gentle, due to which the fruits retain much more vitamins.

In the recipe, strawberries are not boiled or boiled, but simply aged in hot syrup, that is, the berries are not directly cooked. They evaporate, by analogy with compote. The strawberry retains its natural flavor, body and shape, but becomes slightly paler as it lends its color and flavor to the syrup. The recipe will appeal to those who do not like to fiddle with blanks for a long time. It will be necessary to boil the syrup three times, but this is 10 minutes, the rest of the time is spent on passive waiting. A minimum of effort - and the jam is ready!

RECIPE 1

Total time: 6 hours
Cooking time: 10 minutes
Yield: 400 ml

Ingredients

* small strawberries - 500 g
* sugar - 400 g
* water - 70 ml

Cooking strawberry jam without boiling berries

Small berries are ideal for rolling, whole, sweet and dense, with a pronounced aroma. I sort out the fruits, leaving only healthy ones, wash them under running water and let all the liquid drain. I cut off the leaves and stems.

Next, in an enamel pan or in another non-oxidizing container, boil the syrup. I measure the right amount of sugar and pour it with a small amount of water. I put the container on medium heat. Stirring, boil for 4-5 minutes until the sugar grains are completely dissolved and the syrup becomes transparent.

I put the prepared strawberries into a bowl, an enamel pan or a basin. It is better to cook a small amount of fruits at a time, no more than 1 kilogram, so that they do not wrinkle. I pour the berries with boiling syrup. I leave for 2 hours, until completely cooled. At first, there will be little liquid, but as the berries heat up, they will release their juice and completely immerse themselves in the syrup, coloring it.

After it has cooled completely, pour the syrup into a saucepan. I bring it to a boil again and boil for 5 minutes, removing the foam.

I pour the boiling syrup over the strawberries again. I leave until completely cool.

Thus, you can boil and pour the berries with syrup in 3 doses, each time letting them cool completely. As soon as I boil for the last time, I put the berries in sterilized jars and fill them with boiling syrup to the top. I roll it up, turn the cans upside down, wrap them in a blanket and leave them until the morning to evaporate.

This is such a wonderful strawberry jam without boiling berries. The fruits retain their shape perfectly, and the syrup acquires a rich color and aroma. Store jars of jam should be in the cellar or in another dark and cool place. Shelf life - 1 year.

RECIPE 2

Strawberry jam without boiling berries is a recipe that has become a hit this season.
If you are still preparing for the harvest of strawberries and planning preparations, be sure to cook such strawberry jam.
Don't regret!

It turns out incredibly fragrant due to the fact that the berries are not boiled, but only filled with hot syrup. At the same time, they retain their strawberry smell straight from the garden and their natural scarlet color, and the syrup acquires a rich pomegranate hue. I have been making such strawberry jam for more than a year, and when I open a jar in winter, I am glad that I did not regret the time for this amazing strawberry preparation.

Tip: take medium-sized berries for jam, then they will keep their shape better.

Ingredients:

*1 kg of ripe strawberries,
*0.5 kg of sugar,
*60 ml drinking water

How to cook strawberry jam without boiling berries

1. For this jam, I took small ripe strawberries of about the same size.

2. I cleared the berries from the stalks, washed the strawberries under running water and drained all the liquid using a sieve.

3. Then I transferred the strawberries to a small saucepan (you can take an enameled bowl). I cooked syrup in another saucepan: poured sugar into it, added water according to the recipe and put it on medium heat.

4. The first syrup must be boiled for 5-7 minutes so that it becomes thick, but not white. To check if it is ready, it is necessary as follows: take a thin layer of syrup on the back of the spoon and blow it lightly. If the syrup thickens and hardens before our eyes, then it is ready for pouring.

5. After the initial syrup boiled, I poured hot syrup over strawberries, covered with a lid and let cool a little. Strawberries release their juice and the syrup becomes more liquid and begins to take on its color.

6. I filtered the cooled strawberries through a sieve, and again put the liquid to boil for 5-7 minutes. She became a rich pink-red color. If the strawberries are candied, it means that the syrup has not been boiled enough. You will have to heat the pan with strawberries to melt the sugar.

7. Strawberries again filled with boiled hot syrup and let the berries cool completely.

8. And then she poured the syrup into the saucepan again. Each time the syrup becomes more and more saturated glossy red color.

9. And once again repeated this procedure. Only three or four times - and you can strain the strawberries and boil the syrup for the last time. If you want the syrup in the jar to be thick, then you need to add more sugar at this stage.

10. Having carefully laid the hot strawberries in sterile jars, I filled them with boiling syrup, twisted the lids (you can roll them up) and wrapped them in a blanket.

Strawberry jam prepared in this way does not lose the beautiful rich color of the berries and has such an aroma that will instantly take you to the summer when you open the jar.

RECIPE 3 - The best recipe for strawberry jam without boiling berries!

Products:

*Strawberries - 2 kg
* Sugar - 1 kg
* Water - 0.5 cups

How to make strawberry jam without boiling berries:

1. For strawberry jam, we take a small but ripe strawberry.

2. Remove the stalks, wash the berries under running water and strain on a sieve.

3. Then put the strawberries in a bowl.

4. In another bowl, cook the syrup:

5. In 1 kg of sugar, add 0.5 cups of water and cook on medium heat.

6. Cook the syrup for 5-7 minutes so that it becomes thick, but not white.

7. Checking it is quite simple, take a little syrup with a spoon and blow it lightly on it, if the syrup has become viscous and almost frozen, then it is ready.

8. Now pour strawberries with hot syrup, cover it with a lid and let it cool.

9. At this time, strawberries give up their juice and the syrup becomes liquid.

10. Then we filter the cooled strawberries on a sieve, and set the strained juice to boil for 5-7 minutes.

11. Put the strawberries back in a bowl and pour boiled hot syrup over.

12. Let the strawberries cool completely again.

13. And once again we repeat this procedure.

14. If you want the syrup to be thick, then add more sugar and boil well.

15. After the third such procedure, we put the strawberries in sterile jars and pour boiling syrup, roll up the lids and put them in a blanket.

16. The point is that we do not boil the berries at all, only the syrup is boiled 3 times, maybe 4.

Strawberry jam prepared in this way has a beautiful rich color and turns out to be sooo fragrant! A smell that is very good in winter.

VIDEO RECIPES

Strawberries are a very tasty and healthy berry. Jam and compotes are made from it, some are frozen in the freezer, you can find it on our website.

In order not to subject the berries to unnecessary heat treatment and to preserve all the useful substances, ways have been devised to preserve them for the winter without boiling. This "jam" is also very fragrant, very similar to fresh strawberries.

Raw Strawberry Jam Recipe

This recipe for making strawberry jam without cooking is suitable for those housewives who do not have a large freezer and nowhere to freeze strawberries. The recipe is delicious and very simple.

“Raw” jam is covered with a layer of sugar (1-1.5 cm) to form a “cork”, which will protect home preservation from spoilage and mold.

You need to take sugar and strawberries in the same proportions. These ingredients are ground in a meat grinder and laid out in sterilized jars.

When the jars are filled with strawberries, a layer of sugar “for conservation” is laid on top. Our no-boil strawberry jam is ready.

In order for jam to remain jam, and not turn into homemade liqueur, you need to follow only 3 rules:

1. Berries should be clean, fresh and ripe.
2. Jars for storing jam - sterile.
3. Store raw jam in the refrigerator or cellar.

Strawberry jam without cooking

For 1 kg of strawberries you need to take 800 g of sugar.

1. Wash the strawberries, remove the stalks or dry them. Cut each berry into 4-6 pieces.

Order an energy saver and forget about the former huge expenses for light

2. Place the berries in layers in a bowl, alternating with sugar. leave at room temperature overnight. During this time, strawberries will give juice, in which the sugar should completely dissolve. If necessary, gently stir the jam several times with a spoon.

3. Sterilize the jars over the steam of a boiling kettle for 10 minutes. Arrange the jam in hot jars, close the lids. Keep refrigerated.

Strawberry jam without boiling berries

Strawberry jam prepared in this way has a beautiful rich color and aroma, which is very well felt in winter.

Ingredients:

• 2 kg strawberries
• 1 kg sugar
• 0.5 cups of water

Recipe for jam in syrup:

1. For strawberry jam, we take a small but ripe strawberry. We remove the stalks, wash the berries under running water and strain on a sieve. Then put the strawberries in a bowl.

2. In another bowl, cook the syrup: add 0.5 cups of water to 1 kg of sugar and set to boil over medium heat. Cook the syrup for 5-7 minutes until it becomes thick but not white. Checking it is quite simple, take a little syrup with a spoon and blow it lightly, if the syrup has become viscous and almost frozen, then it is ready.

3. Now pour strawberries with hot syrup, cover it with a lid and let it cool. Strawberries at this time give their juice and the syrup becomes liquid.

4. Then we filter the cooled strawberries on a sieve, and set the strained juice to boil for 5-7 minutes.

5. Put the strawberries back in a bowl and pour boiled hot syrup over. Let the strawberries cool completely again.

6. And once again we repeat this procedure.

If you want the syrup to be thick, then add more sugar and boil well.

7. After the third such procedure, we put the strawberries in sterile jars and pour boiling syrup, roll up the lids and put them in a blanket.

The point is that we do not boil the berries at all, only the syrup is boiled 3 times, maybe 4.

How to cook strawberry jam so that the berries remain whole, many hostesses know, right? But how to make strawberry jam without boiling berries, I will tell and show you today. This easy recipe produces fragrant, whole berries in a sweet and thick syrup - a fabulous treat for the whole family!

A prerequisite for any delicious strawberry jam can be safely called high-quality raw materials, that is, berries. In this case, try to choose fragrant strawberries of a small size (closer to small), whole, dense and elastic. Crumpled or very large berries will not work - they will not keep their shape and even fall apart in mashed potatoes. Spoiled ones will completely cause fermentation in the jar - the sweet billet will have to be thrown away.

I would not recommend reducing the amount of granulated sugar for strawberry jam without cooking, since this is a preservative. In addition, various spices (cinnamon, cardamom and others) personally for our family do not go well with this dessert: my family loves, so to speak, the pure taste and aroma of this fragrant berry.

In total, from the indicated amount of necessary ingredients, about 1 liter of strawberry jam is obtained without cooking. You can pick up jars of the volume that suits you best. I used 3 jars with a capacity of 200 milliliters each and 1 half-liter jar, in which I separately closed the thick strawberry syrup.

Ingredients:

Cooking step by step with photos:

The berries for this recipe are suitable for medium-sized, elastic and excellent quality. We sort out the strawberries (substandard, that is, wrinkled, can be used to make strawberry jam or marshmallow, and safely throw away the spoiled ones) and mine. To do this, we collect cold water in a large container, put berries in it and let them swim for just a minute - this way the sand will sink to the bottom. Gently mix the strawberries 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 become sour.

We remove the stalks and put the clean berries in a suitable container. The weight of strawberries (1 kilogram) is indicated in the already prepared form.

Now let's start preparing sugar syrup, which we will subsequently pour strawberries into. To do this, pour 800 grams of sugar into a small saucepan with a thick bottom or a saucepan and pour 150 milliliters of water there (you can cold, you can hot - as you like).

We put the dishes on a strong fire and, stirring, bring the contents to a boil. When all the sugar has dissolved and the syrup boils, make medium heat and cook for about 5-6 minutes. Don't forget to remove the foam!

Pour the strawberries with boiling syrup, slightly melting the berries with a spoon or spatula. No need to stir strawberries!

In this position, leave the strawberries in syrup at room temperature until completely cooled - this may take a couple of hours. In the process of cooling, strawberries will give the syrup their juice, color and aroma. The berries themselves will become a little lighter and compacted.

Carefully pour the syrup back into the saucepan, bring to a boil and cook over medium heat for 5-6 minutes (remove the foam). During this time, the sugar syrup will thicken slightly due to the evaporation of moisture.

A similar procedure should be carried out 1-2 more times (a total of 3-4 fillings are obtained). The photo shows already cooled strawberries in syrup after 3 fillings with syrup.

Now it remains to close the strawberry jam without cooking for the winter. To do this, you need to carefully prepare the jar and lids in advance in any way convenient for you. I like to do it in the microwave the best - for this preparation I use 3 jars, each with a capacity of 200 milliliters, and 1 jar, with a capacity of 500 milliliters. Thoroughly wash the jars with soda or detergent, then rinse in cold water and pour 2 fingers of water into the bottom of each. We put it in the microwave and steam everything together at the highest power for about 6-7 minutes. I just wash the lids, put them in a saucepan, pour water (to completely cover the lids) and boil for about 5 minutes. We put the berries in three prepared 200-ml jars. A half-liter jar will be needed a little later.

This is a selection of the best recipes for raw jam without cooking for the winter. The simplest recipes and step-by-step preparation of cold jam at home are collected here. Berries preserved in this way are an ideal preparation. Delicious and healthy, it will help to save all the vitamins for the winter. Don't know how to make blanks from blueberries, lingonberries, cherries and other berries and fruits in this way? Our no-boil jam recipes will tell you step by step, but briefly and clearly, how to twist them in order to preserve their beneficial properties as much as possible. Follow the technology outlined in them and you will be provided for the whole winter not only with jam, but with compotes quickly prepared from it, pie fillings, desserts and other goodies!

The best recipes with photos

The last notes

Sea buckthorn mashed with hawthorn is cooked without boiling. A home-made blank retains the vitamins contained in two fresh berries unchanged. After all, it is known that in addition to vitamins, sea buckthorn is famous for treating inflammation of the oral cavity, burns, wounds, herpes, while hawthorn tones the heart muscle and relieves its fatigue.

The main feature of any dessert prepared for the winter is the remaining whole berries. Yes, the trouble is, during heat treatment it is impossible to preserve vitamins, most die the death of the brave. I will share a recipe on how to make strawberry jam without boiling berries. This method will allow you to keep all the useful properties of the berries intact, the dessert will turn out to be unusually tasty, fragrant. And whole strawberries will float in the syrup - the goal is achieved!

How to make strawberry jam without boiling

The secret of the jam is that the strawberries are poured with boiling syrup, but they will not stand on the stove for a second. When you open the jar in winter, the aroma of fresh berries will float around the apartment. The color of the workpiece will also please, it will become a little lighter and nothing more.

A couple of tips for beginners:

• Select small berries, just eat large strawberries fresh. A trifle will retain its shape better, but the size will not affect the taste.
• Observe the proportions of sugar and berries, since there will be no large hot processing, we will insure the safety of jam without cooking with sugar.
• Love unusual dessert recipes, add cinnamon, cardamom, vanillin on the tip of a knife.

Strawberry jam - recipe without boiling berries

From the number of components indicated in the recipe, about a liter of jam will come out without cooking. I advise you to lay out the dessert in small jars, it is more convenient and will not ferment.

Take:

• Strawberries - 1 kg.
• Water - 150 ml.
• Sugar - 800 gr.

Jam recipe step by step:

1. Sort the berries, set aside the substandard for making jam. Dispose of spoiled ones without pity. Rinse the berries, then remove the stems. I advise you to act in this sequence, because without tails, strawberries will absorb a lot of water when washed.
2. Place the berries in a bowl.
3. To prepare the syrup, pour water into another saucepan and add the sugar. Dissolve the sugar over high heat, stirring constantly.
4. After boiling the syrup, reduce the fire and cook for 5-7 minutes. You will see a grayish film - be sure to remove it.
5. Pour the syrup into the strawberries directly from the fire, gently melting the berries. Don't mix, mind you.
6. The pan is left to stand at room temperature until cool. The berries, as it were, are a little cooked, giving the juice to the syrup and giving a pink color. They become denser and brighter.
7. After a couple of hours (usually during this time the workpiece cools completely), drain the syrup back and return the pan to the stove.
8. Bring to a boil and simmer for 5 minutes over low heat. Get rid of foam if it appears. Wait for the syrup to thicken a little, and pour it back into the pan with the berries.
9. Leave the strawberries on the table to cool for a couple of hours.
10. Repeat this procedure 2 more times (a total of 3-4 fills are needed).
11. The last time, boil the syrup for a longer time, 10 minutes, achieving the required density. If you like it quite thick, add some sugar.
12. On the eve of the last brew, prepare the jars by sterilizing in any acceptable way.
13. Arrange the berries in jars, fill and tighten the lids. IN Lately I began to use screw ones, they are much more convenient.
14. Turn the workpiece over, wrap and let cool.
15. It is better to store in the cellar and refrigerator. It is advisable to eat an open jar quickly.

If there is a little syrup left, pour it into a separate container and use by adding it to ice cream, casseroles, cheesecakes and other desserts.

Raw strawberry jam

A good way to keep vitamins in their entirety is not to cook strawberries. I offer a wonderful recipe for raw strawberry jam without cooking. It will help out perfectly if there is not enough space in the freezer, and you want to save a fresh berry for the winter.

• You will need an equal amount of sugar and strawberries 1: 1.

How to make jam:

1. Prepare the berries by selecting not too large specimens. Rinse, remove ponytails.
2. In a wide bowl, lay the strawberries in layers, sprinkling with sugar.
3. Leave for 8-10 hours at room temperature. The berry will have time to give juice in which the sugar is completely dissolved.
4. During the infusion, very carefully, so as not to crush the berries, mix the workpiece.
5. Sterilize the jars, spread the jam and close. Move to cold storage.

Watch the video for a step by step recipe. Good luck preparing for the winter!