Strawberry jam with pectin. Kubnik jam with pectin - harvesting for the winter

Thick strawberry jam with whole berries is different in that it contains ingredients that look like they were just picked from the garden. In order for the delicacy to retain its impeccable appearance, it is necessary to devote a significant amount of time to cooking it.

How to cook thick strawberry jam?

To master the secret of thick strawberry jam, you need to take into account the following points:

1. When selecting strawberries for jam, small dense berries are taken.
2. Tails are removed from the berries, they are washed well. Is lined paper towel, and berries are poured there to dry.
3. You need to weigh the berry to find out its exact weight. You need to take as much sugar as strawberries.
4. The berry is laid out in layers and sprinkled with sugar, left for a day so that it starts up the juice and the sugar dissolves.
5. The berries must be boiled, then left to cool for 24 hours, then brought to a boil again.

Thick strawberry jam for the winter - recipe

In the cold season as a sweet delicious dessert thick will be indispensable. If the berries have retained their strength, and the syrup turns out to be dense, then the dish will come out truly unsurpassed. It can be consumed on its own or added to tea. Thanks to this, the drink will acquire spicy notes.

Ingredients:

• sugar - 2.5 kg;
• strawberries - 2 kg.

Cooking

1. Sprinkle strawberries with sugar and leave until morning.
2. Boil the berries for 5 minutes. Let it brew for 6 hours.
3. Boil the mass again and boil for 5 minutes, set aside for 12 hours.
4. Repeat the cooking process one more time.
5. Roll thick strawberry jam with whole dense berries into jars.

Thick strawberry jam "Five minutes" - recipe

When cooking, you can use frozen berries. The advantages of such a blank are that the products occupy a smaller volume. If thick jam from strawberries will be immediately consumed, you need to pour it into clean jars and send to the refrigerator. When it cools completely, it will acquire a dense texture, but the berries will remain intact.

Ingredients:

• sugar - 3 kg;
• lemon juice - 6 tbsp. l.;
• strawberries - 3 kg.

Cooking

1. Cover the berries with sugar and leave for 6 hours.
2. After boiling the mixture and boil it for 5 minutes.
3. At the end add lemon juice.
4. Roll thick strawberry jam into jars for the winter.

How to cook thick strawberry jam with gelatin?

Few people like a liquid, flowing delicacy, in order not to encounter this problem, they use such a recipe as thick. The result is a syrup that will definitely not spread, and can be applied to bread as an appetizing topping. This method of cooking will be appreciated by lovers of jelly-like desserts.

Ingredients:

• strawberries - 800 g;
• water - 100 ml;
• sugar - 400 g;
• gelatin - 2 tbsp. l.

Cooking

1. Pour strawberries with sugar, boil and cook for 5 minutes.
2. Let it brew for 1 hour, then bring to a boil again and boil for 5 minutes.
3. Gelatin fast food fill with water, and you need to wait until it swells.
4. Remove the berries from the syrup that stands out. Boil the syrup for 15 minutes, add gelatin to it, mix the mixture, pour in the berries.
5. Bring to a boil, boil for 3 minutes.
6. Close the most delicious thick strawberry jam in jars.

Thick strawberry jam with pectin

Quick and tasty is obtained with the addition of pectin. It will come out rich bright color and medium consistency. During canning, the mass must be poured into containers almost to the brim, leaving only 1 cm until it thickens. The jars are closed with lids, and the delicacy is stored dark. cool place.

Ingredients:

• strawberries - 1 kg;
• sugar - 500 g;
• pectin - 1 sachet.

Cooking

1. Cover the berries with sugar. Put the mixture on the fire, and you need to wait for the boil.
2. After boiling, reduce heat, boil the mixture for 15 minutes.
3. Add pectin diluted with water. Pectin should be boiled for another 10 minutes.
4. Pour thick strawberry jam with whole berries into sterile jars.

Thick and clear strawberry jam

Aesthetic and taste requirements of even the most discerning gourmet will fully satisfy strawberry jam with thick clear syrup. Such a delicacy can be used as an addition to tea or as a filling in pancakes. It is also suitable as an independent dessert, in addition, they can be poured over ice cream or combined with cottage cheese.

Ingredients:

• strawberries - 3 kg;
• agar-agar - 25 g;
• sugar - 2 kg;
• lemon juice - 75 ml.

Cooking

1. Cover the berries with sugar and leave for 5 hours.
2. Dissolve agar-agar with lemon juice and pour into the berry mixture.
3. Put the mass on the fire, bring to a boil and cook for half an hour.
4. Roll jam into jars.

Thick strawberry jam with lemon

One of the most savory options dessert will become thick, to which lemon is added. Citrus juice is not the only ingredient that can be added to a treat. An excellent taste note will bring and fresh mint. However, you should not overdo it with its quantity, as it can greatly change the initial taste of the dish.

Ingredients:

• strawberries - 500 g;
• lemon juice - 2 tbsp. l.;
• sugar - 400 g;
• mint - 2 sprigs.

Cooking

1. Pour all the berries with half the sugar.
2. Leave the strawberries for 8 hours, preferably during this time shake it a couple of times.
3. Bring the mixture to a boil, boil for 5 minutes.
4. Add the second half of sugar and sprigs of mint to the berries. Leave the jam for 4 hours so that the berries are saturated with syrup.
5. Add lemon juice, boil the mass again and boil for 5 minutes. Let it brew for 4 hours.
6. During the third boil, boil the jam for 10 minutes. Remove the mint and pour the jam into jars..

Thick strawberry jam without boiling berries

One of the most useful variations goodies for the winter is strawberry jam with thick syrup. Its secret is that the berries are not involved in the cooking process, they are added at the very end to fresh. During the preparation of the syrup, it is important to ensure that it remains clear and does not acquire a yellow tint.

Ingredients:

• strawberries - 1 kg;
• sugar - 1 kg;
• citric acid - 0.5 tsp;
• water - 200 ml.

Cooking

1. Pour sugar into water and boil over low heat until it is completely dissolved.
2. Remove the syrup from the heat and pour the berries into it, mix, leave for 15 minutes.
3. Take out the berries and cook the syrup for another 15 minutes.
4. Pour the berries into the syrup and let them stand for 15 minutes.
5. Put the strawberries and arrange in jars, filling them halfway.
6. Boil the syrup for 5 minutes and add to the container, close.

Thick strawberry jam for the winter - a slow cooker recipe

You can absolutely not worry and not bother during the cooking process if you make delicious thick strawberry jam using a slow cooker. Undoubted advantage This recipe is an opportunity not to follow the cooking process inseparably, but to turn on the necessary mode and go about your business.

Jam - favorite treat from childhood. Its main advantages are: long term storage, as well as the usefulness of fruits and berries, which remains even after heat treatment.

But not everyone is allowed to use jam.

Should diabetics give up sweets?

Doctors categorically recommend people with a disease diabetes reduce the consumption of jam to a minimum. Due to the high glycemic index, sugar-containing jam is too high in calories. But is it worth denying yourself a little pleasure? Of course not. Worth replacing the usual way cooking jam on sugar-free.

To make sugar-free jam or preserves, sweeteners such as fructose, xylitol, or sorbitol are commonly used. positive and negative qualities each of them are shown in the table below.

Table of properties of sweeteners:

Name	pros	Minuses
Fructose	Well absorbed without the help of insulin, reduces the risk of caries, tones and gives strength, sweeter than sugar twice, so it requires less than sugar, it is easily perceived when hungry	Slowly absorbed by the body overuse contributes to obesity
Sorbitol	It is well absorbed by the body without the help of insulin, reduces the concentration in tissues and cells, ketone bodies, has laxative effect, used for liver disease, well removes excess fluid from the body, copes well with edema, improves intestinal microflora, helps stabilize intraocular pressure	Overdose may cause heartburn, nausea, rash, bad taste iron, very high in calories
Xylitol	Able to eliminate caries, promotes restoration of teeth, has a choleretic and laxative effect	Contributes to indigestion in overdose

Patients with type 2 diabetes, when choosing a sweetener, should definitely consult with their doctor, as well as find out the optimal dosage.

How to cook jam without sugar?

The principle of cooking sugar-free jam is practically the same as the traditional method.

But there are several nuances, subject to which, it is easy to prepare a very tasty, and most importantly, healthy sweetness:

Raspberry recipe in own juice

Cooking raspberry jam takes quite a long time. But the end result will delight you with taste and exceed all expectations.

Ingredients: 6 kg of ripe raspberries.

Cooking method. You will need a bucket and a saucepan (which will fit in the bucket). Raspberries are gradually placed in a saucepan, while compacting well. Be sure to put a piece of cloth or rag on the bottom of the bucket. Place the filled saucepan in the bucket and fill the gap between the saucepan and the bucket with water. Put on fire and bring water to a boil. Then reduce the flame and simmer for about an hour. During this time, as the berries settle, they are added again.

Ready raspberries are set aside from the fire, poured into jars and wrapped in a blanket. After complete cooling, the jam is ready for tasting. Store raspberry dessert in the refrigerator.

Strawberry with pectin

Strawberry jam without the use of sugar is not inferior in palatability regular sugar. Good for type 2 diabetics.

Ingredients:

• 1.9 kg of ripe strawberries;
• 0.2 l natural apple juice;
• ½ lemon juice;
• 7 gr. agar or pectin.

Cooking method. Strawberries are thoroughly cleaned and washed well. Pour the berries into a saucepan, pour apple and lemon juice. Cook over low heat for about 30 minutes, stirring occasionally and removing the film. Meanwhile, the thickener is diluted in water and infused according to the instructions. Pour it in almost ready jam and bring to a boil again.

The shelf life of strawberry jam is about a year. But it should be stored in a refrigerator or in a cold room such as a cellar.

Cherry

brew Cherry jam in a water bath. Therefore, before starting the process, it is necessary to prepare two containers (larger and smaller).

Cooking method. The right amount Washed and pitted cherries are laid out in a small saucepan. Put in large saucepan filled with water. They are sent to the fire and cooked according to the following scheme: 25 minutes on high heat, then an hour on medium, then an hour and a half on low. If more jam is required thick consistency you can increase the cooking time.

The finished cherry delicacy is poured into glass jars. Keep cool.

From black nightshade

Sunberry berries (black nightshade in our opinion) are a wonderful ingredient for sugar-free jam. These small berries relieve inflammation well, fight microbes and improve blood clotting.

Ingredients:

• 0.5 kg of black nightshade;
• 0.22 kg fructose;
• 0.01 kg of finely chopped ginger root;
• 0.13 l of water.

Cooking method. The berries are well washed and cleaned of debris. It is also necessary to make a hole in each berry with a needle in order to avoid explosion during cooking. Meanwhile, the sweetener is diluted in water and boiled. After that, peeled nightshade is poured into the syrup. Cook for about 6-8 minutes, stirring occasionally. The finished jam is left for a seven-hour infusion. After the time has elapsed, the pan is again sent to the fire and, adding chopped ginger, cook for another 2-3 minutes.

The finished product is stored in the refrigerator. For type 2 diabetics, this is one of the best sweet foods.

Excellent jam is obtained from citrus fruits, especially mandarin. Mandarin jam copes well with lowering blood sugar, improves digestion and improves immunity.

Ingredients:

• 0.9 kg of ripe tangerines;
• 0.9 kg of sorbitol (or 0.35 kg of fructose);
• 0.2 l of non-carbonated water.

Cooking method. Tangerines are washed well, doused with boiling water and peeled. The pulp is finely cut into cubes. Then they are laid out in a saucepan, poured with water and sent to a low fire. Boil for 30-35 minutes. Remove from heat, cool slightly. Then grind with a blender until a homogeneous mass is obtained. Put on fire again, add sorbitol or fructose. Boil for five minutes of boiling.

Ready hot jam is poured into sterilized jars. The shelf life of this jam is about a year.

Cranberries without sugar

When using fructose, it turns out excellent cranberry jam. Moreover, diabetics can eat it quite often, and all because this dessert has a very low glycemic index.

Ingredients: 2 kg cranberries.

Cooking method. They clean the garbage and wash the berries. Fall asleep in a saucepan, periodically shaking so that the berries fit very tightly. They take a bucket, lay a cloth on the bottom and put a pan with berries on top. Pour between the pot and the bucket warm water. After that, the bucket is sent to the fire. After boiling water, the temperature of the stove is set to a minimum and they forget about it for about an hour.

After the time has passed, the still hot jam is wrapped in jars and wrapped in a blanket. After complete cooling, the delicacy is ready to eat. A very long process, but worth it.

Plum dessert

To make this jam, you need the most ripe plums, maybe even overripe. A very simple recipe.

Ingredients:

• 4 kg plums;
• 0.6-0.7 l of water;
• 1 kg of sorbitol or 0.8 kg of xylitol;
• A pinch of vanilla and cinnamon.

Cooking method. Wash the plums and remove the pits from them by cutting them in half. Bring water to a boil in a saucepan and add plums. Boil over medium heat for about an hour. Then add the sweetener and cook until thickened. Natural flavors are added to the finished jam.

store plum jam in a cool place glass jars.

Jam for diabetics can be prepared from any berries and fruits. It all depends on taste preferences and fantasies. After all, you can make not only monovarne, but also prepare a variety of mixes.

What is the difference between confiture and jam

Often jam is called jam, and jam is called confiture. A beautiful word, and it seems that there are no special differences. In fact, this is not true:

1. In jam, berries and fruits are boiled when cooked. To do this, the sweet mass is brought to a boil and boiled well for 20-30 minutes.
2. In jam, the berries, on the contrary, should retain their shape. Therefore, it is subjected to a short but repeated heat treatment. Moreover, the product should cool down between cooking.
3. Confiture is a type of jam. It should be jelly-like, but include whole berries or pieces of fruit.

Confiture can be prepared from almost all fruits and berries. For example, from cherries, strawberries, sweet cherries, gooseberries, apples, etc. The cooking process is a bit like making jam. Fruit cut into pieces large berry can be used whole. Sugar, citric acid or lemon juice is added. Sweet Mass brewed on small fire. Depending on the type of confiture, gelling additives may not be used at all. In strawberries, the pectin content is 4% per 100 g of berries, and 1% pectin is enough to create confiture or jelly. Alcohol is sometimes used as another ingredient: rum, cognac or liqueurs. Confiture is cooked for a short time: 5-15 minutes. To check the level of thickening of the dessert, you need to drop it on a saucer or plate. A drop ready-made treats should not spread.

Confiture is prepared from almost any berries and fruits, but it turns out to be especially tasty from strawberries.

Store confiture at a temperature of 5 to 20 degrees, in a dark and cool place. It can be a refrigerator, where a constant temperature is always maintained. Shelf life of such blanks: 12 months from the date of preparation, with hermetically sealed lids at a relative humidity of not more than 85%. A basement, pantry or cellar is also good for winter dessert. True, the temperature in the cellar does not always correspond to the norm, and the thermometer shows values ​​​​of +1 degree. If you keep jams at a mark below +5 ° C, the delicacy may become sugary. The shelf life of confiture under such conditions varies depending on the sterilization and the quality of the packaging. Sterilized product in glass jars may not spoil up to 12 months, unsterilized - up to 9, and in plastic containers - from 3 to 6 months.

What is sterilization

Sterilization is a heat treatment process temperature regime from 100 degrees and above. This kills microorganisms, including those that are spore-forming.

Sterilization of canned food is carried out as follows:

1. Banks are filled with the finished product.
2. To the bottom large pot or a tank is placed on a wooden stand. This is done so that the banks do not burst and do not beat against each other.
3. Covered, but not clogged, jars are placed in a saucepan and poured “up to their shoulders” with water.
4. It must be remembered that the sterilization time is counted from the moment the water boils.
5. Upon completion of sterilization, the jar is removed and quickly closed with a lid.

The time required for sterilization begins to count from the moment the water boils in the pan, otherwise the cooking technology will be violated

Table: the ratio of sugar and water for syrup per 1 kg of strawberries

Winter Recipes

Before the implementation of any of the proposed desserts, strawberries are washed well and the stalks are removed.

Confiture with liqueur

We will need:

• strawberries - 1 kg;
• sugar - 500 g;
• lemon - 1 pc.;
• liqueur - 3 tbsp.

Cooking:

1. The berry is cut into pieces.

   

   Berry for confiture should be cut into halves or quarters

2. Peel the zest from the lemon.

   

   Lemon zest can be cut with a knife or removed with a grater

3. Lemon juice is squeezed by hand or with a juicer.

   

   Lemon juice will increase the amount of acid in the finished jam

4. Sugar, zest and juice are added to strawberries.

   

   Strawberries are mixed with all ingredients except liquor

5. Heat the product over low heat and, stirring constantly, bring to a boil. Then boil for 4 minutes.

   

   Strawberries for confiture boiled for more than 5 minutes

6. Add liquor (you can use any) and mix.

   

   Liquor is poured into confiture at the very end of preparation.

7. Confiture is laid out in jars and tightly twisted with lids.

Video: sweet treat with liquor for the winter

Classic variant

Required products:

• strawberries - 3 kg;
• sugar - 6 kg;
• rum - 300 ml;
• salt - 1 tsp;
• citric acid - 20g.

For confiture, you should choose an average, not too large strawberries. Such berries are considered the most fragrant.

Cooking:

1. Half the sugar is mixed with salt and citric acid.

   

   You can take regular sugar - white, or, for more flavor, add brown

2. The resulting mixture is added to strawberries and left for 7-8 hours.

   

   Strawberries with sugar are left for a while to give juice.

3. After the strawberries release juice, cover it with the remaining half of the sugar. Then put on fire.

   

   The fire must be minimal so that the confiture does not burn.

4. When the berry mass boils, the fire is increased - it is necessary that the strawberries rise. And immediately reduce - the berry falls. This is done 3-4 times for 15 minutes.
5. Turn off the gas and pour rum into the dessert.

   

   Rum will add flavor to the dessert and serve as a natural preservative.

6. The prepared delicacy is distributed into jars and twisted with lids.

   

   The confiture distributed over the strawberries should be removed in a cool place

Preparation with pectin

Required Ingredients:

• strawberries - 1 kg;
• sugar - 1 kg;
• pectin - 30g.

Cooking:

Video: strawberry dessert with pectin

Delicacy with gelatin

We will need:

• strawberries - 3 kg;
• sugar - 3 kg;
• gelatin - 6 tbsp.

Cooking:

Dessert with starch

Required products:

• strawberries - 1 kg;
• sugar - 400 g;
• water - 200 ml;
• corn starch - 25 g.

Cooking:

Confiture with vanillin in a slow cooker

Ingredients:

• chopped strawberries - 1 kg;
• sugar - 1 kg;
• pectin - 2 tbsp;
• vanilla - 1 pod.

Vanilla can be replaced with vanillin in a bag: 1 pod is equal to the powder on the tip of a knife.

Cooking:

Preparation with basil and mint

Confiture products:

• strawberries - 800 g;
• sugar - 600 g;
• basil - 20 leaves;
• mint - 20 leaves;
• zest of 1 lemon.

Cooking:

Instead of mint and basil, you can take rhubarb, and replace lemon with orange. Confiture will have no less bewitching aroma.

One of the easiest and tastiest berry preparations- strawberry jam, the recipe for the winter is so simple that you can start your harvesting “career” with it without fear that the jars will explode or the berries will not boil, because, unlike jam, strawberry jam has a homogeneous structure. Essentially this berry puree, boiled together with sugar. Strawberries can be turned into a homogeneous mass with a blender, but it is not at all necessary to achieve a perfectly smooth puree structure, you can simply mash the berries with a pusher or fork - then the jam will include small pieces. cook Strawberry jam it is necessary with a slight heating in order to prevent intense boiling, otherwise the hot jam will splatter. Adjust the heat so that you get only a slight gurgle. In order for the jam to be guaranteed to stand all winter, you need to boil it for half an hour, let it cool without pouring it into jars, and heat it again, and then boil for another five minutes, stirring occasionally so as not to burn. The jam will be thick, somewhat jelly-like, with a bright color and intense strawberry flavor.

Ingredients:

• 500 g fresh ripe strawberries
• 200 g granulated sugar
• 1/2 tsp citric acid (or 2 tablespoons freshly squeezed lemon juice)

How to make strawberry jam for the winter

Strawberries for making jam will be mashed, so, unlike jam, you can take berries of any size, any shape, even fruits with small defects are suitable. Of course, you should definitely cut off the spoiled fruits and remove the rotten places (you can simply cut off the dubious part of the berry). At first cooking in progress standard preparatory procedure - remove the stalks from the strawberries, wash the berries under running water and let the moisture drain.

Now everyone needs convenient way chop berries. Using a blender will help you get a perfectly smooth puree. If you mash strawberries with a fork or a potato masher, then the structure of the finished jam will be somewhat different - small pieces will give the jam a special charm.

Carefully transfer the resulting puree to a saucepan or ladle. Add granulated sugar and citric acid(The acid can be replaced with two tablespoons of lemon juice). Over medium heat, stirring occasionally with a wooden spatula, bring the mixture to a boil. Reduce the fire. Jam should not boil much. Boil it for half an hour on a fire less than average.

During cooking, be sure to remove actively emerging foam.

In order for the jam to be guaranteed to stand until spring, it is advisable to boil in two approaches (cool, then boil again for 5 minutes and roll up).

Arrange the finished hot jam in sterile jars and seal with clean lids.

Strawberry jam can be cooked not only as winter preparation, and how summer dessert. To save maximum amount usefulness, vitamins, cook jam for no more than 10 minutes. Leave to cool completely on the stove, transfer to clean jars and refrigerate. In this case, the jam is not so thick, but if you leave it in the refrigerator for ten days, then the jam will noticeably thicken and its structure will become delicious. Jam is not as sugary in taste as jam, and its viscosity makes it possible to spread jam on a morning bun or toast more accurately than jam. Strawberry jam has an excellent color, its taste and aroma are simply amazing!

Do you know how to make delicious thick strawberry jam recipe?

In winter, it can be eaten just like that, as well as added to various desserts and pastries.

We offer methods proven over the years on how to make strawberry jam thick and fragrant.

The season of this wonderful berry is short-lived, so do not put off harvesting it for tomorrow!

Berries for jam can be any, even a little rumpled, they will boil anyway. If you see a rotten barrel, just cut it off.

But in order for the workpiece to turn out really thick, like, choose a slightly unripe strawberry, it has more pectin. Pinkish berries are good.

Recipe for thick strawberry jam

Ingredients:

• strawberries - 2 kg
  sugar - 2 kg

How to make strawberry jam for the winter:

1. Rinse the strawberries thoroughly and cut off the tails.

2. Pass the berries through a meat grinder.

For jam, do not use a blender, because this way it may not thicken. And for a more delicate texture, you can rub the strawberries through a sieve.

3. Mix chopped strawberries with sugar.

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

4. Place the pot of berries on medium fire and reduce it immediately after boiling. Take off the foam.

5. Cook the jam in three steps. First boil for 30 minutes, then let cool until room temperature and repeat this process 2 more times.

6. In turn, fill the sterilized jars to the top and roll up the lids.

7. Cool strawberry jam upside down and store.

How to make thick strawberry jam

Ingredients:

• strawberries - 1 kg
• sugar - 1 kg
• lemon juice - 2 tbsp

Strawberry Jam Recipe:

1. Rinse the berries and remove the tails.

2. Cut them and sprinkle with sugar. Then rub with a crush or just with your hands.

3. Pour into a cooking pot and add lemon juice.

4. Let it boil and reduce the heat. Cook, stirring, so that the workpiece does not burn.

5. As soon as the mass thickens, you can remove it from the heat and roll it into sterilized jars.

And in winter you can cook if you managed to put a few bags in the freezer.

- another useful recipe for the winter.

Bon appetit!