Cook strawberry jam without boiling berries. Step-by-step recipe for making jam in a slow cooker

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. That's why simple recipe you will get fragrant, whole berries in 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 small size (closer to small), whole, dense and elastic. Wrinkled or very large berries not suitable - they will not keep their shape and even fall apart in mashed potatoes. Spoiled and will completely cause fermentation in the bank - sweet preparation 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.

Total of the indicated quantity necessary ingredients it turns out about 1 liter of strawberry jam 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 number of water and 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 is dissolved and the syrup boils, we make medium fire 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 the syrup 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 sugar syrup slightly thicken due to 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 doing it the best microwave oven- for this blank, I use 3 jars, each with a capacity of 200 milliliters, and 1 jar, with a capacity of 500 milliliters. Thoroughly wash cans of 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.

Step-by-step recipes for strawberry jam without boiling whole berries, slices, with lemon, gelatin

2018-06-10 Marina Vykhodtseva

Grade
prescription

812

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

0 gr.

carbohydrates

40 gr.

165 kcal.

Option 1: Classic strawberry jam without boiling berries

There is a wonderful way to make strawberry jam without boiling the berries. It allows you to save as much as possible summer fragrance, get unusually beautiful and delicious treat but it will take a little effort. In addition to the cooking container, you will need a dry and clean colander or slotted spoon. We sort and wash the berries, remove the tails, then weigh right amount. Sugar is also used strictly according to the norm.

Ingredients

• 2 kg strawberries;
• 1.2 kg of sugar;
• 1 st. water.

Step by step recipe classic jam no boiled strawberries

It is important to use clean and dry berries. Therefore, after washing, lay them out on napkins, leave for an hour, then send them to a clean saucepan or lid.

Prepare rich syrup. To do this, pour the sugar with water, heat it slowly, dissolve the grains, then bring to a boil, boil for seven minutes. It is advisable to remove the foam that may appear from sugar, usually small specks collect in it.

The syrup should not be white, it will become transparent, after seven minutes of boiling, pour the berries into it. Cover, leave to cool completely. During this time, juice will stand out from the strawberries. Gently stir it all with a spatula and drain the liquid.

We put syrup with strawberry juice on the stove, cook again for seven minutes, again remove the foam, now it will form from the juice. Re-fill the berries with boiling syrup, cover and leave to cool completely.

After the third such filling, we lay out the strawberries in sterile jars, choose an arbitrary size, this is not so important. Lids also need to be processed. We try to distribute the berries evenly so that the jam is the same density everywhere.

It remains only to pour the strawberries with boiling syrup, roll up the delicacy and turn it upside down for a while. After cooling, we return to its normal position, put it in a cool place, you can put it in the refrigerator.

This method is suitable for cooking jam only from small berries. Modern varieties often give berries the size of a whole apple. They are not suitable, because they simply cannot warm up and soak in hot syrup, the jam will turn sour during storage. You can cut the strawberries into pieces if they are not too soft.

Option 2: A quick recipe for strawberry jam without boiling berries

This variant of jam is exclusively for storage in the refrigerator. The berries also remain fresh, beckon with an amazing aroma and taste, do not lose their shape and color. We strictly observe the amount of sugar and syrup so that the strawberries do not sour during storage.

Ingredients

• kilogram of sugar;
• kilogram of berries.

How to quickly make quick jam

Washed and dried strawberries cut into pieces. If the berries are small, then you can not do this. We put it in a saucepan for cooking, pour it with sugar and forget it for the night.

With a slotted spoon, carefully remove all the pieces of strawberries from the liquid that has formed during the infusion, lay them out in clean and dry jars. We put the juice with sugar residues on the stove and boil for 15 minutes after boiling.

Carefully pour the boiling juice over the jars with a ladle. Close, leave at room temperature to cool completely, then remove fresh jam into the refrigerator. You can also use the basement for storage if the temperature in it does not exceed 10 degrees.

In the preparation of blanks, it is important to pay attention not only to the cleanliness of dishes and berries, but also to granulated sugar. Do not use it from a sugar bowl, open a clean bag, which could not get crumbs, drops of water or other foreign rubbish.

Option 3: Strawberry jam without boiling berries with lemon

Lemon gives strawberry jam not only pleasant aroma, taste, but also is a wonderful preservative. The workpiece with it is stored much better and certainly will not grow moldy. We take one big citrus or replace with two small lemons.

Ingredients

• 2 kg strawberries;
• 1.2 kg of sugar;
• 1 lemon;
• 100 ml of water.

How to cook

We make ordinary syrup from water and sugar, at the first stage it is enough to boil for a couple of minutes. Pour clean and dry berries, leave for three hours, let the syrup cool down, and release the juice from the strawberries. Then drain the liquid, leave the berries.

We put the syrup with juice to boil. Immediately rinse the lemon, remove the zest from it and chop. We remove the foam when the syrup boils and then add the zest, boil everything together. Boil the second time for about ten minutes. Pour the berries and wait for cooling.

Squeeze out the juice from the lemon. Drain the syrup from the berries last time, mix, cook for a quarter of an hour. Pour the strawberries laid out in the processed jars with boiling syrup, roll them up with a key.

Strawberries go well not only with lemon, but also with orange, other citrus fruits, you can add a mixture of different zest for flavor.

Option 4: Strawberry jam without boiling berries with gelatin

The recipe for rich strawberry jam without boiling berries with the addition of gelatin. This ingredient will give you thick treat without a long boil. In winter you can open the jar finished dessert or use it as an addition to ice cream, cottage cheese, cakes, pies. Gelatin is needed simple crystalline, for soaking we use boiled water.

Ingredients

• 2 kg of berries;
• 2 kg of sugar;
• 350 ml of water;
• 50 g gelatin.

Step by step recipe

We measure out 250 grams of water and combine with granulated sugar. We put on a small fire, constantly stir, melt. As soon as the maximum part of the grains dissolves, you can add fire. Let the syrup boil well. If a gray sugar foam appears, then it must be caught and removed.

While the sugar dissolves and boils, prepare the berries. For such a jam, you need to choose the smallest strawberries. Large specimens can be sent to other blanks. Wash, dry.

Pour the berries with boiling syrup, cover and let it brew for 3-4 hours. As soon as it all cools down, carefully decant the syrup, it is better to dip the berries in a colander, boil, removing the foam. After ten minutes, pour the strawberries again, cool.

Before the last boil, about half an hour, we mix water and gelatin, we achieve a good swelling. We express the syrup, set to boil, cook for five minutes, then add gelatin. According to the rules, it is not boiled, but in the jam we bring it almost to a boil, stir and immediately turn off the stove.

We lay out the berries in jars, pour syrup with gelatin, cork. Or pour strawberries into syrup, stir, pour ladle into jars. We use sterile dishes and lids.

Instead of water or together with it, you can use some juice, compote, pre-boiled for gelatin. If you want to add acid, then squeeze a lemon, whole or half, but directly into the jam.

Option 5: Twisted strawberry jam without boiling berries

Many people know this method of making jam without boiling, the berries are twisted or cut, mixed with sugar. But it is best to use syrup. In this version, certainly nothing will turn sour, we just cook according to all the rules.

Ingredients

• 1.3 kg of strawberries;
• 1.5 kg of sugar;
• 0.3 st. water.

How to cook

The berries can be finely chopped if they are not soft, or twisted or simply crushed with a pestle. Then add half of the granulated sugar to them, stir. Such an amount can easily dissolve.

We combine the rest of the sand with water and cook a rich syrup. We make a small fire to allow the grains to dissolve, and sugar can burn with active heating. After boiling, boil for three minutes.

We combine previously prepared berries with hot syrup. Stir, after combining with hot fill the sugar will dissolve even faster. We spread the jam on dry and clean banks, close with nylon caps, send to be stored in the refrigerator.

So that such jam does not mold from above, you can fill it up powdered sugar. It is also advisable to lay out the delicacy in small jars in order to run a spoon into it less often.

Jam without cooking also called " raw", although it should have been vitamin.
Without unnecessary heat treatment in the berries is preserved the largest number nutrients and trace elements.

Basic cooking rules

Seedless berries are best suited for such a preparation: strawberries, strawberries, raspberries, blackberries, honeysuckle, black, red and white currant, blueberries and .
To mix different types berries for jam without cooking is undesirable, as they will lose their taste and aroma.

Most berries will require 1.5 kg of granulated sugar per 1 kg of peeled pulp.
If the berries are watery, loose or sour, then the amount of sugar can be increased to 2 kg. Conversely, if the berry is sweet and dense, then it can be reduced to 1 kg.

So that the jam does not ferment, the jars and lids for it must be sterilized by any convenient method (steamed, in boiling water or hot oven). The berries themselves must be ripe, unspoiled and well washed.

Keep jam without cooking only in cool place- cellar or refrigerator.

Soft types of berries without a dense skin are best crushed with a wooden crush for mashed potatoes or rubbed through a sieve. So the loss of berry mass will be minimal.
Thick-skinned berries (black currant, gooseberry, sea buckthorn) are appropriate to pass through a meat grinder or blender to achieve uniform consistency jam.

Liquid honey can be added to “raw” jam, ground spices(cinnamon, ginger, nutmeg, vanilla) or zest. By traditional recipes they should be introduced and stirred immediately after the berry mass is combined with sugar.

Blackcurrant - jam without cooking
The recipe is designed for proportions of 1: 2 (for 1 kg of berries 2 kg of sugar)

Currants, sort, rinse, remove brushes and leaves. Let it dry slightly, scattering it on an old cloth napkin (which is not a very pity, since the blackcurrant juice that stands out will immediately color it).
Grind with a pestle or pusher, gradually adding sugar. It is better not to use a blender, as it will turn the mass into a puree, and pieces of berries are very tasty in this raw jam. Add all the sugar, mix well.
Pour into clean, dry jars.

Cranberry jam without cooking
But after trying cranberry jam according to this recipe, which has not been on fire for a minute, you will change your mind that jam must be cooked.
Cranberry - 1 kg, granulated sugar- 0.5 kg, liquid honey -1 tbsp. l., cloves - 4 buds, cinnamon - 1 tsp, l.

Peel cranberries from litter, put in a colander, rinse in cold water and wait until they are completely dry.
Transfer the berries to an enamel saucepan, add sugar and grind the berries with it using a wooden pusher. You can grind with a blender. Add cloves and cinnamon to the finished gruel and leave the mass to soak in the aroma of spices for 30 minutes.
Sterilize a 1.5-liter jar over hot steam for 15 minutes, keep the lid in boiling water for 2 minutes.
Place grated cranberries in jars, pour 1 tbsp. l. honey and tightly close them with lids. Store in a cold place.

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Strawberry jam- the dream of any sweet tooth!

The delicacy has amazing taste berries, if properly prepared.

The maximum flavor of summer is stored in jam that is not subjected to heat treatment.

But how to do it right?

Strawberry Jam without Boiling - General Cooking Principles

Usually used for jam different berries: beaten, crushed, overripe. But this move doesn't work here. The workpiece is not subjected to heat treatment, so the strawberries must be clean, without signs of spoilage and rot. Otherwise, souring cannot be avoided.

General Technology cooking:

1. Tails are removed from strawberries, spoiled specimens are sorted and thrown away.

2. Berries are washed from dirt and dust.

3. Strawberries are laid out in a large sieve or on a spread diaper and allowed to dry.

4. Combine the main ingredient with sugar.

Berries can be harvested whole, cut into pieces or mashed from them. exact way processing depends on the recipe used.

Any jam is desirable to lay in sterile jars. This will prevent it from souring and premature molding. All utensils (spoons, bowls, pots) should also be clean and dry. Drinking water should be used for washing berries.

Recipe 1: Strawberry Jam without cooking "Quick"

The recipe for the simplest strawberry jam without cooking, which requires storage in the refrigerator. To prepare it, you need a blender.

Ingredients

0.5 kg of strawberries;

0.8 kg of sugar.

Cooking

1. We wash the berries, remove the tails and put them on a clean towel. Let's dry.

2. Put the strawberries in a bowl, add half of the prescription sugar and beat with a blender.

3. As soon as all the grains are dissolved, add the rest of the sugar and beat again. Now it will be more difficult for him to dissolve and some of the grains may remain. Over time, they will melt.

4. We lay out the prepared jam in pre-sterilized jars, close tightly with lids and send to the refrigerator.

5. The workpiece will stand perfectly for 3 months if rubbish, water or other impurities do not get inside.

Recipe 2: No Boil Strawberry Jam with Chunks

The recipe for strawberry jam, which is also stored in the refrigerator, but does not need to be mashed from it.

Ingredients

1 kg of berries;

1 kg of sugar.

Cooking

1. Cut the washed and dried strawberries into small pieces.

2. Fold the berries in layers in an enameled or glassware, sprinkle each row with prescription sugar. The rest of the sand is simply poured on top.

3. Cover the bowl and leave overnight or all day to extract juice.

4. We take big spoon and mix. We leave for another hour.

5. Banks are processed over steam, dried.

6. Pour the jam and seal with sterile lids.

7. Send to the refrigerator for storage.

Recipe 3: Strawberry jam without boiling berries

The recipe is very interesting jam in which only syrup is boiled. This approach allows you to save fresh taste and berry flavor. But in order for everything to work out, and the workpiece to be preserved, you need to follow the technology exactly.

Ingredients

2 kg of berries;

1 kg of sugar;

100 ml of water.

Cooking

1. We wash the berries. It is advisable to use small strawberries. Large specimens can be cut into several parts. For now, we leave it aside.

2. Cook syrup with sugar from the prescription water, it will turn out to be very saturated, we start to cook over low heat so that the sugar does not burn. Boil for three minutes.

3. Pour strawberries with boiling syrup, cover and leave for an hour. The berries will release juice, the syrup will become thinner.

4. We throw the berries into a colander, let the new syrup drain and put it on the fire again. We boil for a couple of minutes.

5. Pour the boiling syrup into the berries, leave again for an hour.

6. Drain the syrup, boil it for the last time for five minutes. At this time, we lay out the berries in sterile jars.

7. Pour strawberries with syrup, close with lids, you can roll up, it will be more reliable. Cool under a blanket and put in a cool basement for storage. Can be left in the refrigerator.

Recipe 4: Reheated Strawberry Jam

A no-boil strawberry jam option for those who don't like the crunch of sugar. The mass does not boil, but is heated on the stove until the grains are completely dissolved.

Ingredients

1 kg of strawberries;

1.5 kg of sugar.

Cooking

1. Pour the berries washed and freed from the tails into a saucepan or into a basin.

2. Add all the sugar at once, mix, leave for 3 hours to extract the juice. You can do it the day before. It is better to cover the vessel so that nothing gets into it.

3. As soon as the strawberries give juice, stir and put the jam on the stove. We heat up to 80 degrees and turn off. We stir.

4. After an hour, turn on the stove again and heat it up again.

5. Repeat the procedure four times, and more.

6. For the last time, we heat the jam and, while it is hot, pour it into a sterile container. We cool and send for storage.

Recipe 5: No Boil Strawberry Jam with Lemon

Great option raw jam from strawberries with lemon. Aromatic citrus not only gives its taste, but also helps to preserve the workpiece and prevents it from quickly disappearing.

Ingredients

1 kg of strawberries;

1 big lemon;

1.2 kg of sugar.

Cooking

1. Cut the washed berries in half and cover with sugar. We stand for 10 hours, it is advisable to stir occasionally so that the grains dissolve.

2. Wash the lemon and cut it into several pieces to remove the seeds. If you leave them, then the jam will be bitter.

3. We twist the citrus through a meat grinder or grind it in a combine.

4. We shift the lemon into strawberry jam and stir again. If the grains of sugar have not dissolved, you can slightly warm the mass on the stove, but do not boil.

5. Lay out fragrant preparation in sterile jars and put in the refrigerator.

Recipe 6: No Boil Strawberry Jam with Ginger and White Chocolate

Recipe amazing jam from strawberries without boiling, which does not stand for a long time and should be consumed within a week. But this is not a minus of the recipe. The workpiece can become great addition for desserts, ice cream, baking.

Ingredients

1 kg of strawberries;

40 grams of ginger;

0.05 kg of white chocolate;

1 kg of sugar.

Cooking

1. If the berries are large, then you can cut into pieces.

2. We fall asleep with sugar and leave for 10 hours to extract the juice, it is advisable to stir.

3. We put the jam on the stove, heat it up a little until the juice dissolves and drain the berries into a colander.

4. Rub the ginger with small chips or use a blender to make a puree.

5. Add ginger to the juice and heat to 80 degrees.

6. Break on small pieces chocolate and add to the syrup, stir. You can not dissolve the tile completely, let the pieces remain.

7. Mix fragrant syrup with berries and you can lay out the workpiece in jars.

8. Stored ginger jam up to 10 days in the refrigerator.

Recipe 7: Strawberry Jam with Raspberries without Boiling

A jam recipe that combines the summer flavor and retains all the benefits of berries. Preparation for those who have them sing at the same time.

Ingredients

0.5 kg of strawberries;

0.5 kg of raspberries;

1.6 kg of sugar.

Cooking

1. We wash the strawberries and cut the berries into several pieces so that the pieces are small.

2. Add washed raspberries to strawberries. It does not need to be crushed, it will soak well with syrup.

3. Add granulated sugar and stir. We leave for five hours.

4. Put on the stove and heat up small fire to dissolve sugar residues.

5. We lay out the mass in sterile containers, cork. Store in a cool place with a temperature not exceeding 8 °C.

Souring is a common problem with sweet blanks without cooking. Everyone knows about sterility, but few people pay attention to sugar. But it is in it that rubbish, crumbs, and various impurities often come across. For jam, use only fresh sand from the package and in no case from the sugar bowl.

To prevent jam from the appearance of mold on the surface or a candied crust, you can simply sprinkle the workpiece on top with powder. And it is very important to pack the product hermetically.

To prevent the workpiece from being candied, you can add a little to the jam. citric acid or fresh juice citrus and stir.

Many keep jam in plastic bottles and they fit perfectly in the refrigerator door. But few people know that plastic emits harmful substance bisphenol-A, which turns into jam and pollutes the human body.