Victoria jam for the winter. Victoria jam with large whole berries - recipes for the winter

Hi all.

Today we will cook victoria's jam, but the recipes are suitable for both strawberries and strawberries. Although, I am sure that many of the readers do not know how the same strawberry differs from Victoria ?! Taking large berries in the markets or in the garden for strawberries. But is it really so ... Share your opinion!

Below, you will find out some delicious and popular recipes. And even the best of them! Decide which one you like. But still, it will be better to cook them all and try. Because, any jam from Victoria, it turns out - just lick your fingers!

The most important. Since many are accustomed to calling Victoria strawberries, then in the recipes we will call it that. If you do not mind…

Thick strawberry (Victoria) jam for the winter with whole berries. How to cook?

And so, first we will cook strawberry jam with whole berries. I want to note right away that it takes quite a long time to prepare, in several approaches, but it turns out to be very beautiful and unusually tasty.

In this recipe, we need smaller strawberries, they will cook faster. And, it is advisable to choose berries of almost the same size, so that it does not happen that some are already boiled, while others are not yet cooked. In this recipe, we take 1 kilogram of strawberries, 1 kilogram of sugar.

1. We will lay out the strawberries in layers, alternating with sugar. And so, in a saucepan, we first lay out a layer of strawberries (1/4 of the total amount), then pour in exactly the same amount of sugar. Next, again a strawberry layer, on top of her sugar. And, we do this until the pack of berries and sugar runs out.

2. We cover the saucepan with a lid and let it stand like this all night. Since, we need the berries to release more juice. Already in the morning, as a rule, there is quite a lot of juice. Now, you need to mix everything very carefully so as not to damage the strawberries.

Berries are whole

3. Then, we need to get the berries out of the syrup. To do this, take a slotted spoon and very carefully transfer them to a separate plate.

4. Next, we will deal with syrup. We put it on fire and stir continuously, it is necessary that the sugar is completely dissolved. As soon as this happens, we make the fire weak and continue to cook for 20-30 minutes. During this time, the syrup should decrease by about 1/4. But, you need to stir at least occasionally, otherwise it may burn.

5. Turn off the fire and put the previously set aside strawberries in a saucepan with hot syrup.

6. And now, you need to repeat the entire above process again. This means you need to leave the strawberries in syrup overnight (no less than 12 hours). After, get the berries with a slotted spoon and still boil the syrup. And, at the end, put the berries in hot syrup. We can observe that the strawberries have already decreased in size, and the syrup has become thicker.

Here, I will have to upset you a little, because on this, the preparation of jam is not finished yet. It is necessary to repeat the whole process for the 3rd time, already really the last. To begin with, let's leave the syrup with strawberries again for 12 hours.

7. After this time, the berries must be removed from the syrup, boil it for 20-30 minutes, stirring occasionally.

While it is cooking, prepare the jars and lids. They need to be thoroughly washed and sterilized.

Pour the hot jam into jars, close the lids and turn over. And in this state, leave them to cool completely.

Recipe for strawberry jam without boiling berries (Victoria, strawberries or strawberries)

It is no secret that strawberries are rich in vitamins, especially vitamin C. But, during heat treatment, it is destroyed. And now, I would like to offer you one very wonderful recipe for strawberry jam, in which we do not need heat treatment. It is perfect for making jam for the winter. And the cooking process is quite simple.

Required Ingredients:

• strawberries - 1 kilogram;
• granulated sugar - 1.2 kilograms.

Keep in mind that in order for the jam to be stored for a long time, jars with lids must be well sterilized.

1. The berries should be thoroughly washed and the stalks cleaned. Let them dry for a while. Then, add sugar. For 1 kilogram of strawberries there is 1 kilogram of sugar.

2. With the help of a pusher, it is desirable that it be wooden, lightly rub the strawberries with sugar. We grind the berries not much, some of them should remain intact. Next, leave the pan for 2 hours. During this time, juice will appear and there will be practically no grains of sugar left, it will be dissolved.

3. And so, 2 hours have passed. Now, pour the resulting jam into sterilized jars, but not completely. In the jar, in the neck area, there should be free space, 1-2 centimeter, we will fill it with sugar. Thus, we will get a kind of cork and the jam will not turn sour.

4. That's it, we cork the jars with lids and put them in the refrigerator.

Keep in mind, since the jam has not undergone heat treatment, it will be stored longer only in the cold!

Victoria or strawberry jam - five minutes for the winter. strawberry jam recipe 5 minutes

There is another great way to preserve strawberries for the winter. And, unlike the previous one, it's pretty fast. Yes, and much less sugar. By the way, due to the fact that strawberries are not boiled for a long time, vitamins and amino acids are stored in large quantities in it.

Required Ingredients:

• strawberries - 1 kilogram;
• granulated sugar - 600 grams;
• water - 250 milliliters.

Please note that in this recipe the strawberries are not mixed, so we immediately put them in a container in which they will subsequently be cooked.

1. And so, the berries must be thoroughly washed and cleaned of the stalks. Large strawberries can be cut into halves or even quarters. It's up to you. Personally, I like to cook whole berries.

2. Let's start with the syrup. Pour cold water into a saucepan, add sugar, put on a small fire and cook until the sugar dissolves. Don't forget to stir. And, keep in mind, the water must boil!

3. Pour this hot syrup into the strawberry pan. You don't need to mix anything! So the berries will remain whole. Now, the pan needs to be covered. To do this, use a towel or cling film. And, leave for 2 hours for the mass to cool.

5. And so, 2 hours have passed, the jars are ready, the strawberries and syrup have cooled down. Now, you need to put the saucepan with the mass again on a small fire and boil. But, in no case do we use a stirring spoon, just shake the pan from side to side. There is foam on the jam, it needs to be removed. After boiling, the jam must be boiled for another 5 minutes and removed from heat.

6. Everything, our delicious, fragrant jam is ready. Pour it into sterilized jars, close the lids and turn over. Now, it remains only to cover them with a towel and leave them to cool completely in this form.

As you can see, with such a gentle method of preparation, absolutely nothing happened to the strawberries, they did not boil.

Recipe for strawberry jam with large whole strawberries or victoria

The next recipe that I want to offer you is also very tasty and wonderful. We need lemon and mint. But, in it we will use a smaller amount of sugar and lemon, so the jam will turn out a little sour.

Required Ingredients:

• strawberries - 1 kilogram;
• sugar sand - 700 grams;
• lemon - 1 piece;
• mint leaves - to taste.

1. And so, first we prepare the jars and lids: wash well and sterilize.
2. Next, let's move on to the strawberries. It must be thoroughly washed and dried. To do this, you can use a paper towel, just put the berries on it. Then, put them in a container, such as a saucepan, in which jam will be cooked and add sugar. We do not mix! Just leave them for 8 hours.

2. After 8 hours, quite a lot of juice will appear. The whole mass is gently, very slightly mixed and put on fire. Then, put the mint here and leave to cook for 5 minutes.

3. Now, take a lemon, wash it and dry it with a paper towel. Next, you need to gently grate the zest, squeeze the juice out of the pulp.

On a grater we rub exactly the yellow layer, do not touch the white, otherwise it will be bitter!

Add all this to the jam and cook for another 10 minutes.

4. Everything, the jam is completely ready. It remains only to pour it into jars and close the lids.

Victoria jam without boiling berries

And I love this recipe the most, because the strawberries remain whole, and the syrup turns out to be transparent, transparent. Yes, and you can eat it as much as you want, since there is not much sugar in such a jam. Of course, he also has his own nuances, for example, berries must be whole, beautiful, healthy. And yet, it should be stored only in a place where it is cool.

Let's start cooking, we, as usual, with jars and lids. Wash them well and sterilize them. Then, remove the stalks from the berries, wash and dry them, laying them on a paper towel.

For cooking, I will use 0.5 liter jars. And so, you need to put berries in them and pour 100 grams of granulated sugar on top, into each jar. That's it, now strawberries with sugar should be left like this for a while. I usually do it before going to bed and at night I have jars like that.

During this time, juice is released from the berries and they become smaller. Usually, as it happens, for example, you put three full jars at night, and in the morning you look, they have a little more than half. Then, you just need to take one jar and transfer its contents to two others.

Next, cover the jars with lids. We take a rather deep, convenient container, for example a saucepan, pour warm water into it and put jars of strawberries there. Turn on medium heat and let them sterilize in boiling water for 10-15 minutes.

That's all, delicious, unusually fragrant jam is ready!

Strawberry jam with gelatin. Recipe with whole berries for the winter

And, in conclusion, I want to offer another great recipe for strawberry jam. It is for those who like thick jam, as gelatin will be used in cooking.

For cooking, we need the following ingredients:

• strawberries - 500 grams;
• sugar sand - 300 grams;
• gelatin - 10 grams;
• sprig of dried mint (optional)

1. Sterilize jars and lids.

2. Strawberries must be sorted out, discarded and washed thoroughly.

3. Put the berries in a saucepan, cover with sugar.

To enhance the taste, you can add a sprig of fresh or dry mint. Then we will remove it. And, put the pan on low heat. After some time, the strawberries will release juice and foam will begin to form, which must be removed. And so, after boiling, cook for another 5 minutes.

6. Put the pan back on the fire and cook the jam for another 10 minutes, stirring occasionally and removing the foam.

7. In the meantime, pour the gelatin into a bowl and pour a small amount of warm water. Mix well, no lumps should remain.

8. And so, 10 minutes have passed, remove from heat and begin, stirring constantly with a spoon, gradually introduce gelatin.

9. Put it on fire again and cook for another 5-7 minutes.

10. The jam is ready, pour it into jars, close the lids and turn over. Let it cool down.

By the way, you probably already noticed that the jam is liquid. But, it is only while it is hot, when it starts to cool down, it will begin to thicken!

I strongly advise you to cook and try Victoria jam, for all types presented in the article. And choose the best recipe for harvesting for the winter.

Bon appetit!

What is the difference between strawberries and victoria and strawberries?

In fact, all these berries are from the strawberry family. Strawberries - bred by growing wild strawberries in vegetable gardens (the so-called nutmeg strawberries). She took on a larger appearance by crossing green berries of the garden type, crossing with small forest ones.

Then came garden strawberries. Thanks to the crossing of virgin strawberries with Chilean strawberries. She won the hearts of many gardeners due to her larger berries and increased frost resistance. And already the care of gardeners for garden strawberries, in terms of increasing productivity, later turned out to be the so-called Victoria. Completely homemade berry. But nevertheless, Victoria is a variety of garden strawberries, which gardeners love for its cold resistance, endurance in the harsh winters of Russia. At the same time, Victoria has larger bushes, wide leaves. And at the same time, large flowers turn into large berries.

In fact, all the store shelves are filled with various families of GARDEN STRAWBERRY during the season.

What does a real strawberry look like (meadow or forest)

Because growing strawberries separately is not profitable. It is less productive than Victoria. The thing is that Victoria is a monoecious plant. And on her bush are both female and male flowers. And when they are pollinated, crossing occurs and the berries are very large and all the bushes are fruitful. And strawberries have little yield, because it is a dioecious plant and on its bushes there are either male or female flowers. And in order to get at least some kind of crop, it is necessary that 30% of male bushes be planted in the garden for pollination. Otherwise, there will be no harvest! Moreover, strawberries have small berries, while Victoria has large ones.

So it turns out that those who consider large berries to be strawberries are mistaken. In fact, this is nothing more than Victoria (the most modern bred berry of the strawberry family. The so-called Garden Strawberry). And strawberries usually grow in the fields, and have a small appearance. In industrial conditions, it is practically not grown. It is not profitable. Only some summer residents who are lovers of real Victoria have small beds of real strawberries to cook real strawberry jam. But you can’t cook a lot from garden bushes. Real strawberries are harvested in the fields!

Wild strawberries and wild strawberries differ in that strawberries, even ripe ones, are difficult to break from the stem. And usually, it will either be with a stem in a bucket, or with an umbrella and a stem. They also have a different taste, and it looks a little different than strawberries. In the photo below, you can see it:

Real wild strawberry (Fragaria vesca)

And how do you distinguish this berry, and which one do you like the most to taste? ..

It's time for strawberry jam in Altai. At the weekend, thousands of housewives will begin to prepare a delicacy for the winter. Someone uses the traditional five-minute recipe, while someone adds a "zest": vodka, kiwi, banana.

40% strawberry (with vodka)

Marina Kononova, Barnaul:

I read this 40-degree recipe on the Internet. I did it last year and loved it. I plan on this too.

Rinse a kilogram of berries of approximately the same size (not large), peel the tail and put in a saucepan.

Completely fill not with water, but with vodka! Close the lid and leave for about 10 hours.

Drain the vodka, pour the strawberries with sugar in a 1:1 ratio, mix, pour a glass of water into the pan.

We cook on a very slow fire. There is a strong foam, of course, we remove it. And when it foams, stops, pour the jam into jars.

And don't forget the drained vodka syrup! You can make an excellent homemade liqueur from it, - says Marina Petrovna. - As for the taste of vodka in jam, it is not there - the alcohol evaporates. How is it different from regular jam? The berries are dense and at the same time tender. But the most important thing that attracted me was the base for the liqueur.

exotic strawberry

TV presenter Evgenia Darovskaya (Our News TV channel):

I love to experiment! Therefore, I am constantly looking for some unusual, exotic recipes. Last year I cooked strawberries with kiwi. And I'll try it with a banana.

With kiwi

Berry - 1 kg; sugar - 1 kg., kiwi - four pieces.

My strawberries, dry, peel the sepals, remove the skin from the kiwi. Kiwis need to be slightly unripe, with dense pulp.

Kiwi cut into large pieces, put with berries in an enamel pan and sprinkle with sugar. We leave for three hours.

We cook on low heat without adding water, as a sufficient amount of juice will stand out. Shake the contents periodically, but do not mix.

Boil for 15 minutes, collecting foam, and pour into jars.

with banana

Berry - 1 kg, sugar - 1 kg, bananas - four pieces.

Remove the peel from the banana, cut into slices. Lay strawberries on top. We fall asleep with sugar and let it brew for two hours. Water also will not need to be added, as enough juice will stand out.

Cook the jam for 15 minutes, also removing the foam and without stirring. And then we pour it into jars.

with currant

Some housewives mix strawberries with other garden berries: raspberries, currants (red, black), and honeysuckle. Here is one of the blackcurrant recipes from Galina Matveeva from Biysk:

Strawberries - 1.5 kg, blackcurrant - 0.5 kg, sugar - 2 kg

Pour strawberries and currants with sugar and leave for three hours so that the berry gives juice.

Then put on the smallest fire, when the sugar dissolves, make medium heat and cook until boiling, removing the foam.

Boil should be within 40 minutes. Then pour the jam into jars.

Frozen tolubnichka

Yulia Zastrozhnykh, the village of Petropavlovskoe:

I never boil berries, but freeze them with sugar:

Victoria (determine the volume yourself) needs to be washed, cleaned of tails and mashed a little with a crush, but not to porridge.

Sprinkle a little sugar to taste - not like jam, but like you eat it fresh.

Arrange in containers and send to the freezer.

It turns out awesome. After defrosting, the berry with sugar does not lose its taste and aroma, but without it it becomes liquid, tasteless. And when frozen, vitamins are still preserved, which are destroyed during cooking, - the hostess shares.

By the way

Freezer containers can be purchased at any hardware store. For example, in Novex they cost from 30 rubles apiece.

"Five Minute Strawberry"

And how without it - "five minutes"! This is a traditional recipe that our grandmothers used, and which is at hand for every modern housewife.

We wash small berries, dry them and remove the sepals. We focus that 2 kg of Victoria will take 1.5-2 kg of sugar.

Pour a glass of water into a saucepan. Bring to a boil. In small portions, while stirring, add sugar. Bring back to a boil and pour the strawberries into the syrup.

When the jam begins to gurgle, foam forms, it must be constantly removed, without crushing the berries.

From the moment of boiling, we detect 5 minutes, after which we pour the jam into jars and twist.

Strawberry Secrets (read online)

Do not stir the jam during cooking so that the berries do not crumple.

You can add citric acid to the jam. It will give rich color. Add juice from one lemon or a teaspoon of acid per kilogram of berries during cooking. A slice of lemon will help to avoid the formation of foam on the surface of the boiling jam.

For jam, choose good quality berries in a small size. If the strawberries are large, you can cut them in half.

The standard proportion of berries and sugar is 1:1, someone puts less, someone more, but not less than 700 grams per kg of fruit. It all depends on taste. The amount of granulated sugar will not affect the quality of the jam.

- a monoecious herbaceous plant, which was obtained by crossing the Virginian strawberry with the Chilean one. This variety was brought to Europe from South America during the period of colonization and became the progenitor of the variety, which was called "Victoria".

Victoria is artificially bred and does not occur in the wild. Today, this berry is an unconditional favorite among other varieties of garden strawberries that are cultivated in Central and Eastern Europe. It is characterized by high yield and frost resistance, so it is profitable to grow it on an industrial scale.

Ripe victoria berries are eaten fresh, frozen, boiled and canned. It is included in excellent desserts, pastries, cold snacks and drinks. The most popular are jam, jam, marmalade and other homemade Victorian preparations that can be stored for the winter.

What you need to know about Victoria

Victoria is a variety of garden large-fruited strawberries. Its characteristic features: tall bushes, powerful root system, wide glossy dark green leaves and large conical berries with dense pulp. On one bush there are flowers of both sexes, which are pollinated by their own pollen. Victoria belongs to mid-season varieties, so its berries, when ripe, evenly redden and acquire a rich color.

In this description, many recognized the famous strawberries, which they buy in the markets or grow on their own plots. In fact, these berries are varieties of garden strawberries. Victoria is also often mistakenly called a strawberry, since it was this variety that deprived the “queen of summer” of its former glory.

Strawberries, on the other hand, are a dioecious plant, in which the berries are tied only on female rosettes. It is characterized by smaller size, uneven color and low yield. Farmers and summer residents prefer Victoria, which bears abundant fruit and adapts to any climatic conditions.

The composition and properties of Victoria

Victoria belongs to the “good” carbohydrates with a low glycemic index, and its energy value is only 40-45 kcal per 100 g. With a low calorie content, the berry has a lot of useful properties and is an excellent source of vitamins C and E, which makes it deservedly popular among fans healthy food.

The chemical composition of Victoria per 100 g of berries

Nutrients		vitamins		Macronutrients
	87.5 g		59.9 mg		161 mg
	0.7 g		0.47 mg		38.9 mg
	0.3 g		0.29 mg		16.9 mg
	7.7 g		0.28 mg		16.6 mg
	2 g		0.06 mg		14.8 mg
	1.5 g		0.04 mg		12.1 mg

Carbohydrates in Victoria are presented mainly and, and the percentage of sugars depends on the time of collection. The pulp is rich and, in small quantities, contains salicylic, cinchona, and others.

Useful properties of Victoria:

• antipyretic, diaphoretic, analgesic, anti-inflammatory and diuretic action;
• a beneficial effect on the composition of the blood and hematopoietic processes, a decrease in the level;
• vasodilation and strengthening of their walls, lowering blood pressure;
• elimination of inflammatory processes in the gastrointestinal tract, healing of ulcers, restoration of bowel function;
• strengthening immunity and providing the body with the necessary amount of vitamin C.

Victoria normalizes metabolism, enhances peristalsis and helps cleanse the intestines from toxins and decay products, so nutritionists recommend including it in the weight loss menu.

In folk medicine, Victoria is used fresh, dried and canned for the following indications:

• colds, fever, diseases of the upper respiratory tract;
• hypertension, ischemia, atherosclerosis and other cardiovascular diseases;
• ulcers of the stomach and intestines, gastritis with low acidity, colitis;
• diseases of the liver and kidneys, cholelithiasis, cholecystitis;
• diabetes mellitus, metabolic disorders;
• weakened immune system, lack of appetite, anemia.

It is necessary to refuse the use of Victoria in case of an allergy to strawberries or the appearance of skin diseases of an unknown nature. You should not get carried away with this berry for diseases of the liver, kidneys, biliary and urinary tract, gastritis with high acidity, pancreatitis and any acute diseases of the gastrointestinal tract. Since the bones of Victoria are a strong allergen, it is contraindicated during pregnancy and lactation.

Victoria jam for the winter

To make Victoria jam and close it for the winter, you need to prepare the necessary ingredients and a cooking container (a deep pan or an enameled basin) in advance. Jars and lids should be thoroughly washed with detergent and sterilized in boiling water or in an oven at high temperature.

Victoria is sorted out and prepared for cooking, sepals are removed only after washing the berries in several waters. and berries are taken, as a rule, in a ratio of 1: 1, however, the amount of sugar may vary to taste.

Universal tips for making delicious victoria jam:

• choose berries of the same size, large ones - cut into several parts;
• before cooking, sprinkle Victoria with sugar and let it brew;
• during the cooking process, gently stir and remove the foam;
• check the readiness of jam by the thickness of the syrup;
• pour the jam into jars and close the lids immediately after removing from heat.

Classic Victoria jam is prepared in three sets of 15, 10 or 5 minutes. A simple and quick recipe for a five-minute jam allows the berries to retain a maximum of useful properties, does not require special ingredients and culinary skills. Victoria five-minute jam can be cooked from whole and chopped berries.

Steps for making five-minute whole-berry jam from Victoria:

1. Prepared berries are placed in a cooking container, sprinkled with the required amount of sugar and left for several hours or overnight.
2. The present Victoria is brought to a boil over low heat and boiled for 5 minutes, stirring and removing the foam, after which it is removed from the heat and cooled.
3. After the first boil, some recommend adding a teaspoonso that the jam does not foam.
4. The steps described in paragraph 2 are repeated two more times.
5. After the third (last) boiling, hot jam is immediately poured into jars and closed.
6. Allow the closed jam to cool completely upside down and put it in a dark, cool place. Unsterilized jam is stored in the refrigerator.

Large berries must be cut before cooking to avoid mold and souring of jam. To be completely sure that home-made preparations will survive until winter safe and sound, some housewives re-sterilize jars of jam in boiling water.

Thick jam (jam) from Victoria can be obtained in two ways: using various additives or by boiling the berry mass to the desired consistency. At home, pectin and agar-agar are used as a thickener. Pour the berries with sugar and insist them before cooking is not necessary.

Gelatin is considered the most successful choice for Victoria jam, as it does not allow sugar to crystallize, retaining the rich color and aroma of berries. To make jam for two kilograms of berry-sugar mass, you need a teaspoon of gelatin and half a lemon. Victoria jam is cooked in the same way as regular jam, and the gelatin diluted according to the instructions is added at the last stage.

Jam without gelatin can be prepared both on the stove and in a slow cooker by setting the desired mode. To do this, the berries are poured with sugar directly into the cooking container, brought to a boil and boiled for at least two hours.

Jam and jam from Victoria are served with tea as an independent dessert or used as a filling for a variety of pastries.

Summer is a wonderful time for greens, vegetables, fruits and berries. If garden strawberries grow on your site, you are the owner of a real treasure. Large-fruited strawberries were brought to Europe from America, one of the varieties was the Victoria variety. This berry took root and fell in love so much that all garden strawberries soon began to be called Victoria. This variety has long been gone, and we brew our favorite jam, still calling it “Victoria jam”. But the taste of jam does not depend on the name, but it depends on some subtleties of preparation. Shall we start?

We collect a fresh berry and take granulated sugar. Our strawberries have just begun, so I cook a small first portion. You can increase the amount of berries and sugar accordingly.

Take berries about the same size so that they boil at the same time. If the berries are large, you can cut them into halves. But first you need to remove the sepals, rinse the berries in running water, and to completely remove the sand, lower the berries into a container of water, rinse gently and remove with a slotted spoon, all excess will remain at the bottom. Dry the berries in a colander or sieve. Transfer the berries to an enamel bowl in which you will cook jam, pour the same amount of sugar.

Cover with a towel and leave for 30-40 minutes, let the berry give juice. One of the subtleties of cooking Victoria jam is that you don’t need to pour water, the juice from the berries will be enough. Water will increase the cooking time, the berries will be overcooked, the syrup will lose its natural color. After 30 minutes, enough juice stood out to start cooking our jam.

We put the pan on a strong fire and bring the syrup with berries to a boil, gently stirring with a silicone or wooden spatula, trying not to damage the berries. Boil for 1 minute and remove from heat. Remove thick foam with a slotted spoon or spoon. Leave the syrup to cool for 10-15 minutes. During this time, the berries will soak in syrup and become almost ready.

After the time has elapsed, put the pan on the fire again, but already on a small one. We need to slowly boil the berries in syrup for 15-20 minutes. If you have a large amount of jam - increase the cooking time by 10-15 minutes. The syrup should soften a little during this time. Remove the jam from the fire, remove the foam. Again, leave the jam to cool slightly and repeat the cooking for the third time, only now cook for no more than 10 minutes. If you are making jam for a quickie, you can boil it twice.

Victoria jam is ready! Amazing aroma, color and taste! The berries are evenly distributed in the syrup, and the syrup itself is rich and thick. Please, eat!

It is so good to drink a cup of tea with this magnificent jam, sitting on the veranda in the evening, in peace and quiet. A spoonful of Victoria jam adds harmony to this world)))

Jam from Victoria

"Victoria" is commonly called cultivated strawberries. It is similar to strawberries in appearance and taste. And every hostess strives to cook fragrant and tasty jam from it! Let's see the recipe!

INGREDIENTS

• Strawberries 1 Kilogram
• Sugar 1 Kilogram

Prepare everything you need for preservation: fresh berries, sugar. Let's get started!

Sort the strawberries and rinse thoroughly under running water. Let the moisture drain completely.

Cut off the ponytails. Weigh the strawberries, for every kilogram you need to add a kilogram of sugar.

Sprinkle strawberries with sugar.

Sprinkle all the strawberries with sugar and let the juice drain. In time, this can take from 7 to 12 hours, depending on the “moisture” of the berry. Irrigated strawberries are more juicy.

When the juice almost covers the strawberries, then it's time to make jam. Bring the mass to a boil, lower the heat and boil for a minute. Remove from heat, cool almost completely. Then bring to a boil again and cool. This procedure must be done three times. For the third time, remove the foam, prepare jars and lids.

Pour hot jam into sterile jars, cover with lids and roll up with a special key. Turn the jars upside down and leave to cool completely. After you can remove the jam for storage in a cool place.

Jam from Victoria - step by step recipe with photo on

"Victoria" is commonly called cultivated strawberries. It is similar to strawberries in appearance and taste. And every hostess strives to cook fragrant and tasty jam from it! Let's see the recipe!

Victoria jam

Victoria jam combines two aromas, two tastes - strawberry and strawberry this one; Victoria has a characteristic feature and this differs from strawberries and strawberries.

Any dessert made from this sweet, beautiful and unusually fragrant berry - Victoria turns out to be unusually fragrant, healthy and tasty.

In order for the Victoria jam not to turn out liquid when the Victoria is on top and the syrup is on the bottom, you do not need to add water to the jam during cooking.

Advice from the Miracle Chef. Victoria itself is a very juicy berry, so the additional liquid poured does not give anything of value, but only increases the cooking time of the jam. As a result, the workpiece comes out overcooked, brown, unappetizing.

I did not complicate the recipe for jam, so as not to make the cooking process too laborious. To implement it, it is enough to have enamelware, sugar and berries, preferably medium-sized, ripe and undamaged.

However, if, nevertheless, a rather large berry fell into your hands, then it is better to cut a large Victoria into several parts, so that the boil passes more evenly, covering all the Victoria berries at the same time.

Due to this, in winter, the prepared Victoria jam lasts longer, the berries do not turn sour, and the cooked Victoria does not become moldy.

Preparation - 1 hour

Cooking time - 30 minutes

Calorie content - 270 kcal per 100 grams

Ingredients and Proportions

• granulated sugar - 1.3 kg;
• Victoria berries - 1 kg.

How to make victoria jam

1. We sort out the berries, set aside damaged and unripe ones.
2. Then we thoroughly wash, tear off the sepals.
3. Next, transfer to a bowl prepared for cooking jam, sprinkle with sugar.
4. Cover with a clean towel and leave for several hours at room temperature until the victoria berries release their juice.
5. After that, mix the berry mass with a wooden or silicone spatula, put on the stove and bring to a boil.
6. Then we remove the pink foam from the surface of the berries and turn off the fire. Leave for 10-15 minutes to cool slightly.
7. Next, we light the fire again and let the mixture boil, after which we turn it off.
8. For the third time, bring the workpiece to a boil, remove the remaining foam and remove from the stove.
9. We shift the cooked, slightly cooled (about 15-20 minutes) jam into sterilized jars and roll up with metal lids.
10. After cooling the cans, we remove them for storage in the pantry, cellar or closet.

In winter, we put Victoria jam directly into hot tea, serve with cheesecakes, pancakes, pancakes, and also use it as a filling for pies, sweet pies, a layer of cakes, etc.

Victoria jam - recipe with photo, Miracle Chef

Victoria jam, a recipe for making homemade Victoria jam for the winter without sterilization. How to cook jam and how much?

How to cook delicious, thick Victorian strawberry jam for the winter: a recipe

What you need and how to cook jam from Victoria

Ingredients

• enamelware,
• wooden spoon or ladle.

Jam from Victoria, perhaps one of the easiest recipes in my cookbook. It is so easy to cook that any beginner can cope with the task. The main thing in our business is step-by-step preparation.

1. To start picking berries at the grandma's market. I try to buy medium-sized berries, but if I come across large ones, I just cut them with a knife. I do not advise taking overripe berries (they are easy to distinguish by their appearance). Spoiled, broken, cracked berries are not suitable for jam. Make sure that the berries are whole, otherwise they will give juice even at the stage of washing and drying.
2. I'm at home thoroughly cleaning Victoria, I wash it under cold water in a colander and make sure that the water is well glassed. I separate the tops carefully so as not to damage the berry. I cover the table with several clean towels and let the berry dry for half an hour.
3. In a large enamel pot I pour the berries and fall asleep with sugar at a ratio of 1: 1. One of my friends spends one and a half kg of sand for 1 kilogram of berries, fearing that her jam will turn sour. I have never lost anything even in this ratio. I don't know what it depends on. Maybe from the temperature of the house or humidity. Or the shelf life. But you can add an extra 300g of sugar just in case. In order for the berry to give juice, you need to wait an hour. I leave the pan, covered with a cloth, and go about my business for the time being.
4. Now that the preparation is over, you can start cooking. Having previously mixed the mixture with a wooden spoon, I put the pan on the fire, but do not bring it to a boil. You need a small fire. Periodically I go up to my Victoria to prevent her, remove the foam (and eat them).
5. In order not to spoil the jam, it you need to cook in several stages. Two is enough for me. After an hour, I turn off the stove and leave the workpiece to cool. After three hours, I start cooking again, making sure that the jam thickens and the excess juice evaporates. This time I bring the jam to a boil, still remove the foam and cook after boiling for no more than 15 minutes.
6. I leave it to cool on the stove. Some of my friends cook Victoria in three batches, but two was always enough for me. Someone even manages to cook jam in one hour, but this was not in my grandmother's recipe, so we will adhere to the canons. The main thing in the production of jam is not to overcook it, otherwise it will be ugly and tasteless. Yes, and not very useful. In addition, overcooked jam will quickly become sugary and unfit for food.

How to store Victoria Strawberry Jam

I have never bothered with sterilization. I have a second refrigerator for winter preparations. I keep my jam in it. Sterilize the lids and roll up the jars only if you plan to store the jam in the cabinet.. But one forgotten jar stood on my shelf and did not even turn sour. But it's best to keep it in a cool place. I carefully wash the jars with baking soda (lids too), pour boiling water over them and lay out my fragrant jam in containers. I sort the jam already cooled down. I use the same spoon that was used to stir the jam. Do not use a metal spoon when cooking.

I close some jars simply with cling film or parchment paper, and fix the homemade lid with an elastic band. And in “Anna Karenina” there was even advice to sprinkle a piece of paper with rum so that mold does not form.

How to cook jam from Victoria for the winter: a recipe

Winter Victorian Jam is one of the easiest recipes in my cookbook. It is so easy to cook that any beginner can cope with the task ...

Hello colleagues!

The very beginning of summer is over. And of course, already now you can meet a red, ripe and juicy berry - strawberries in any market or in your backyard. In the people, many call it Victoria or strawberries. It is delicious in any form, even in, even fresh and of course in. Today I propose to learn how to cook strawberry jam for winter storage, but only so that the berries do not lose their integrity.

Indeed, jams and marmalades are certainly prepared from it, which cannot please us all. But, probably, there is no such person who would not like to use this delicacy precisely so that the berries are one to one and unharmed. You put a spoon in your mouth and sit and enjoy the juicy taste and fragrant syrup.

In fact, there are a lot of cooking methods, remember you did it last time even with vodka, or you took and added agar-agar. In general, they were completely freaked out. They added even more fruit notes to this dish and got a platter.

This time there will also be many interesting recipes, each one will be different from the previous one. Accordingly, everyone has a shade, the color will be different.

At the end of this note, you can find one rather original technology, according to which the original color of the jam will not change, and the berry will be like a berry. If you are intrigued, then by all means read from beginning to end.

Remember that such gifts of nature can be collected in your garden and boiled from garden berries (they are the largest and fleshy), or in the fields (these are a little smaller) and forests (quite crumbs). In any case, you will get a tasty result if you prepare such fruits in a jar.

At the very beginning, I want to show you the classic cooking option, but at the same time it will be fast at the same time. Take it and do not worry if you are cooking for the first time. This detailed instruction with a master class will only help you. If all the same, for whatever reason, it did not suit you, then read below, another option is described there.

Well, let's learn how to cook this dessert so that it turns out not to be liquid, but thick. And by the way, now I often see options where this preparation is made in a pan, it turns out fried strawberry jam. If you do not have a saucepan or want the syrup to be caramelized, cook it in it.

We will need:

• Victoria (strawberry, wild strawberry) - 2 kg
• granulated sugar - 2 kg

Stages:

1. Soak strawberries in water before boiling to rinse off dirt and dust.

It is best to do this in a bowl, and put the berries themselves in a colander and rinse with up and down movements, so the fruits will not be damaged and will remain safe and sound.

2. Then sit back and remove all ponytails and stalks. If you suddenly see rotten or spoiled fruits, move them aside, they are not suitable, but the finished product will mold and destroy the entire jar.

3. Immediately after, pour sugar over Victoria, so that the sugar begins to dissolve due to the released liquid. It should take about nine hours.

If you see that there is very little juice, pour a couple of tablespoons of drinking water.

4. After that, proceed to the cooking process itself. Make a minimum fire and cook until the foam forms, then remove it with a spoon. You can already taste and enjoy the aroma.

Or you can cheat so that foam does not form on the surface, you need to add 1 tbsp of lemon juice before bubbling, it will push this process aside and prevent it from appearing.

5. Boil after boiling for exactly 5 minutes, and then carefully remove the berries with a slotted spoon, and the liquid itself should still boil and boil, that is, decrease by half.

After you achieve the desired consistency, throw the berries again and bring to a boil, simmer for 5 minutes.

6. Then pour the resulting mass hot and wrap it with lids. And of course turn the jars upside down. You can even wrap it in a towel to make the jam even more infused.

7. Such a beautiful summer dessert came out, it looks charming, and most importantly, any adult or child will take it with pleasure. Eat for health!

Strawberry jam Five-minute for the winter - a quick recipe

This is my favorite and one of the most requested recipes, which, as usual, are passed down from generation to generation. My great-grandmother cooked according to it, then my grandmother, my mother and now me.

You yourself understand that it is a pleasure to cook on it, firstly, the berry turns out to be a berry, its integrity is not violated at all, the taste is awesome, and the foam does not run away, because I like to add lemon juice to such a delicacy.

Did you know? It is a slice of lemon that will help to avoid the formation of white foam on the surface of fried and boiling jam. Although it tastes so cool, but without it, nothing will run away and there is less trouble.

And the color turns out to be strawberry, really attractive and elegant, which makes the jam many times richer.

And yet, if you are still in thought and do not know which jam is better, then 5 minutes will definitely not let you down. It is also often referred to as a three-minute. And for expressiveness, you can put on top, when you put it in a vase, a mint leaf or a slice of lemon. Choose it and cook for joy!

We will need:

• strawberries or victoria - 1 kg
• sugar - 0.9 - 1 kg

Stages:

1. Wash large berries in running water, then cut off the stalks from them, do it easily with your own hands. Then take a container, preferably deeper, even a cup from a multicooker will do. By the way, you can make such a charm in it, the main thing is to choose the right mode, for example, “Frying” and simmer at a temperature of 120 degrees.

Sprinkle the whole mass with sugar, mix gently and leave warm until juice forms.

2. Literally after 3.5 hours, put the saucepan on the fire and cook for 5 minutes after boiling. In principle, it is already possible to take cans and roll a blank into them. But, it is still better to do it in three stages. That is, this procedure, namely, it is recommended to repeat two more times.

The first time you boiled, boiled for five minutes, cooled to room temperature, then again bring to a boil and simmer for 5 minutes, cool and boil again.

3. And only after that it is already possible to roll the delicacy into jars under the iron lid.

4. And it's easier than you think if you take screw caps. Then turn the blanks over and check that nothing runs up. Cover with a blanket and chill. It turns out really very tasty, smelly, and most importantly, all the berries remain not crumpled and are not damaged during cooking.

On a note! Such a miracle has been stored for more than a year. Imagine how cool it is, but it is unlikely that it will stand on your shelf for so long. Remember that it is afraid of bright sunlight, so do not subject the jars to this process.

How to cook jam from large Victoria so that the berries remain intact

Tell me what hostess does not dream of this. Probably any, we have already considered in previous versions. This one will be a little peculiar, because I wanted to add such a spice as cinnamon to the strawberry jam. Of course, if you are not a gourmet, then you can not add.

The secret of this cooking method is a little bit different, namely in one ingredient. Look for it below. And remember that the jam always comes out successful and damn fragrant with a little sourness and an unusual smell.

We will need:

• cinnamon - 0.5 tsp
• sugar - 300 g
• citric acid - 1/3 tsp
• Victoria large sizes - 500 g

Stages:

1. Sort and rinse fresh, dense and not watery berries. Move them to a saucepan. If you already see them become soft and release a lot of juice, then make better then confiture.

2. Fill the future workpiece with sugar.

3. Gently and slowly stir with a wooden spatula. Let it rest in this state for 1-2 hours.

4. After that, you need to bring the pan with the contents to boiling, but so that the bubbles are small, so make the fire medium or minimal. Remove the foam, throw in citric acid.

With a slotted spoon, if foam appears, remove it, and cook after boiling for 15 minutes. This is quite enough.

And for aroma at the very end, 5 minutes before turning off, add cinnamon. Stir and continue to simmer over low heat.

5. Now with a small ladle, transfer the mixture to a sterile jar and tightly close with a clean and dry lid.

Recipe for delicious strawberry jam with lemon juice

Ah, summer, its aromas, swimming in the river... You can go on ad infinitum. And when it's time for preparations, I start leafing through my notebook or open the Internet and leaf through various sites with descriptions. This time I was interested in this culinary masterpiece, which, as it turned out later, is also called French.

I hasten to impatiently introduce him to you. Press the view button quickly and sit back comfortably. Delicious preparations!

Thick jam from Victoria berry to berry - a recipe for the winter

It seems that all the above proposed options are also great, but this one will be unusual, because we will cook it with the addition of balsamic vinegar. It will be possible to store such charm in the apartment and of course in the cellar.

It turns out the dessert is quite appetizing, and its preparation is simple and uncomplicated. It won't take long, so don't miss it.

Advice! To determine whether you have a quality berry or not, do the following, sprinkle it with sugar and if it starts juice, it means that it is not stuffed with anything.

We will need:

• fresh strawberries - 3 kg
• sugar - 0.9 kg
• pectin - 45-60 g
• balsamic vinegar - 300 g

Stages:

1. Soak Victoria in a bowl or in a colander so that all adhering dirt comes off and twigs and sticks fall behind. Then drain all the liquid and tear off all the tails from the berries. Sprinkle with sugar.

You probably think that there is not enough granulated sugar, because the proportions are large and usually the ratio is 1 to 1 in recipes. But, pectin is used here, which means that then you need to take less sugar at times. Pectin will give us a jelly-forming effect. Cool!

Pour in balsamic vinegar along with sugar, because it goes well in this case.

2. Stir and hold the berries in sugar syrup for 15-30 minutes.

3. Now all the fun begins, put the bowl on the stove and pinpoint exactly 5 minutes after the mixture boils. Boil this time. When the boiling point reaches 100 degrees, the berry becomes dense and elastic. Therefore, do not be afraid to stir the jam with an ordinary spoon, nothing bad will happen, the puree will not come out.

After 5 minutes, drop the pectin on the surface and start stirring. And do it right away, otherwise you get a strawberry lump. Pectin hardens quickly. Boil together with gelling ingredient for 6 minutes.

4. And then preserve the hot mixture in jars and screw on the lids. Turn over and wrap in a blanket for lasting warmth. Then store in a pantry or refrigerator. Bon appetit!

A simple and delicious jam recipe that does not change color

It seems that such miracles do not happen, because all the same, when cooking, the delicacy changes color and turns out to be slightly brown. But if you put more rose petals, then this will not happen. Or, as the second option, it is boiled in syrup.

Note to novice cooks! The berries should be washed in a colander, so the fruits will not be damaged and will remain unharmed.

In principle, you can use the following homemade recipe, where the color will definitely remain bright red, since it uses modern cooking technology according to GOST. Here I want to demonstrate the original cooking technique with rose petals.

After all, whatever one may say, rose petals contain quite a lot of vitamins, and they also have bactericidal properties. In general, listing is pointless, running to the kitchen - to create.

We will need:

• large strawberries - 600 g
• light tea rose petals - 500 g
• sugar - 780 g
• drinking water - 800 ml
• citric acid - 0.5 tsp
• pectin - 2 dessert spoons

Stages:

1. Prepare rose petals for work. If they are already withered, then do not use them, take freshly picked flowers. And the rest can be dried and then added to tea.

2. Rinse Victoria and sort out the ponytails. Pour all the ingredients with sugar and stir. Add all remaining ingredients to the list. Due to citric acid, the color of this delicacy will be quite bright.

3. Put the saucepan on the fire and cook for 15 minutes after boiling on the slowest fire. Maybe even about 20-25 minutes. When foam forms, remove and catch it with a regular slotted spoon.

After the required time has elapsed, place your favorite treat in sterile jars and screw on the lids. Wrap in a blanket upside down and lower only cooled containers into the cellar. Great stuff, friends!

How to make jam from large strawberries without boiling

Want to eat a great strawberry treat with tea without harm, only with benefit. Then preserve the jam without pre-cooking according to a quick recipe. Thus, you will get natural natural jam and delight your family!
And then any winter evening or night will pass unnoticed. And if there is still a cheerful company, and even more so. In general, cook with joy!
The main thing is that the berries are dense and do not fall apart, and the juice is not liquid.
We will need:

• water - 250 ml
• Victoria (strawberry garden) - 1 kg
• sugar - 1 kg
• citric acid - 0.5 tsp

Stages:
1. Pour granulated sugar into a saucepan, add 250 ml of water here and mix thoroughly so that the sugar is all dispersed and turn on over a small fire. And cook until the sugar is completely dissolved.

Important! The first 15 minutes you need to stir the syrup so that it does not stick to the bottom.

Then pour citric acid, stir. Make the flame a little bigger and the liquid should boil a little. You should see the first bubbles. Switch off immediately.


2. Throw a strawberry and in this broth the berry should stand for 15 minutes. Dip well, be sure the water will turn red.

Perhaps, even most likely, all the sugar has not yet dissolved, it should be so, do not worry.

3. Then, after infusion, gently place the berries in a bowl with a slotted spoon.

4. And boil the juice over high heat, mix the sugar that remained at the bottom. Boil 15 minutes. Turn off and immediately resend Victoria here. Let swim for about 15 minutes.


5. In the meantime, sterilize the containers over steam or in the microwave. Boil the lids.

6. Then remove the berries from the saucepan in them and cover with lids. And now turn on the stove for the last time for 5 minutes, notice what a rich red color it has, exactly the one that everyone needs, has not changed at all. And in terms of density, since it was cooked more than once, it turned out to be highly viscous.
So fill them with jars of strawberries and then tightly cover with screw caps.
As you can see, a very cool and appetizing jam was cooked quickly and simply in just 1 hour. Eat healthy and store in a cool place. From 1 kg of strawberries came out two half-liter jars, one six hundred grams and a little bit for testing in a cup.

Homemade dessert with victoria and gelatin

And again, in conclusion, another plot with a jelly-like component, I remind you that in addition to gelatin, you can take agar-agar or pectin. And even make real marmalade.
You can also store such a delicacy in any cool place, it is great all winter. So that then he will take a sample and smear it on a spicy one and the mood will immediately rise and a positive attitude will appear.