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Strawberry jam: how to cook strawberry jam. Strawberry jam - recipes for how to cook strawberry jam

We all live in a time of new technological discoveries in all areas, including culinary. Culinary professionals develop better ways canning. We just have to keep up with the times. We choose modern ways processing of various crops: freezing, drying fruits or vegetables. Our experts are confident that any housewife will never refuse to prepare the traditional way of preparing fragrant strawberry jam. How to cook strawberry jam will tell you some unique, homemade recipes. Which with great love we have prepared for you.

Quick strawberry jam

Prepare this delicacy different ways. The main thing is not to digest the berries. Otherwise, all benefit will be completely lost. Delicious strawberry jam, cooked right, will delight you all winter. Five minutes, prepared from ripe, juicy berries. This method of cooking does not allow losing useful, valuable substances during cooking. It is prepared in several ways:

First way. Berries are cleaned of sepals, washed under running water. Lay on a pre-spread paper towel, dry. They fall asleep in a container, granulated sugar is added there, at the rate of 1 kg. strawberries, 600 gr. Sahara. Leave for 6 hours in a cool place so that the berry gives juice.

Next, put the dishes on the stove and bring the mass to a boil. As soon as it boils, the jam is boiled for exactly 5 minutes, removing the resulting foam. Hot jam is poured into pre-sterilized jars, rolled up with sterile lids. The jars are turned over on the lid, wrapped in a warm blanket, left to cool.

Second way. Preparing five minutes in sugar syrup. In a 1 kg pot. sugar, 375 ml. water prepare syrup. As soon as it boils, the washed, dried fruits are lowered. Bring to a boil and, as in the previous recipe, cook for exactly 5 minutes. Pour into sterile jars, cool, clean in a cool place until winter.

strawberry jam recipe

Any berry is suitable for five minutes: small, medium. About this you can say the second grade. After all, the berry is much cheaper, which makes it possible to cook an appetizing delicacy. - delicious strawberry jam. Products are taken at the rate of 2 cans of 600 ml.

To make strawberry jam you will need:

kg. strawberries
1 kg. Sahara
1 st. l. lemon juice

How to cook strawberry jam:

Rinse the berries and dry on a paper towel. Sort the berry, remove the stalks. If you are using strawberries different size, then cut the large one in half so that all the berries are evenly boiled.
Enameled dishes are loaded with prepared fruits. Sprinkling with sugar. Calculation: 1 kg. berries, 1 kg. sugar, this is done so that quick strawberry jam can be stored without a refrigerator. Decreasing the amount of sugar increases the cooking time. In addition, some of the vitamins are lost.
After 1-2 hours, when there is enough juice, put the container on the fire. Bring to a boil over low heat, stirring occasionally, as the fruit may burn to the bottom.
During boiling, the resulting foam must be removed with a clean spoon.
Adding citric acid or 1 tbsp. l. lemon juice. This is done so that over time the sugar does not crystallize at the bottom of the jar.
Cook for 5 minutes over medium heat. Jars with lids are sterilized for 10-15 minutes. Pour into jars, close with a lid. Turning upside down, wrap. When the jam has completely cooled down, you can transfer it to the basement for storage.

Strawberries are called the "queen of berries" for a reason. It leaves no one indifferent - fragrant, sweet, juicy ... And in winter, fragrant strawberry jam fills us with memories of summer and the sun. Each housewife cooks strawberry jam in her own way, but there are general rules for any method.

Strawberries need to be harvested in dry sunny weather. It is better to collect crumpled, overripe berries in a separate bowl, since when washed they will give juice, soften, and the jam from such berries will turn out to be too watery. Freshly picked berries should not be stored for a long time, it is better to sort them out right away, rinse them in running water and lay them out to dry on a towel or tablecloth (old and unnecessary, since the stains from berry juice cannot be washed off later). If you do not plan to make jam right away, sprinkle strawberries with sugar and leave for a while, especially since almost all recipes involve standing strawberries with sugar for the best department juice. Weigh berries for jam after preparation and drying. Sugar is best to take beetroot, it is sweeter. But if you only have cane sugar at your disposal, it's okay, just take about 10% more of it.

Pour the finished jam into dry heated sterilized jars and roll up with varnished tin lids. If you decide to close the jam with ordinary nylon lids, then you should store it in a cold place (refrigerator, cellar).

Five-minute jam

Ingredients:
1 kg strawberries,
1.7 kg of sugar.

Cooking:
Sort the strawberries, wash in cold water dry on a towel. Sprinkle with sugar and leave overnight. In the morning, drain the secreted juice, bring it to a boil and dip the berries into it. Bring to a boil, boil for 5 minutes and pour into hot sterilized jars. Roll up.

Ingredients:
1 kg strawberries,
300 ml of water
1.2 kg of sugar.

Cooking:
Make syrup from sugar and water. Pour the prepared berries with hot syrup, cover the bowl with berries with a towel or paper and leave for 4 hours. Then put on fire, bring to a boil and reduce heat. Simmer, stirring, for 30 minutes, remove from heat and let stand 2 hours. Then repeat the operation twice more. Pour into sterilized jars and roll up. Wrap up.

Strawberry jam with citric acid

Ingredients:
1 kg strawberries,
1 kg of sugar
2 g citric acid.

Cooking:
Sort the berries, rinse well and dry. Pour the berries with sugar, mix gently and leave overnight to extract the juice. The next morning, put on low heat and bring to a boil, boil for 5 minutes and leave to cool completely. Repeat the heating-cooling procedure 3-4 times so that the berries are slowly soaked in syrup. During the last boil, add citric acid so that the jam does not lose color. Pour hot jam into sterilized jars and roll up.

Ingredients:
1 kg strawberries,
300 ml of water
800 g sugar.

Cooking:
Boil the syrup from sugar and water, dip the prepared berries into it and boil until thick over low heat, stirring constantly. Pack hot in sterilized jars, roll up.

Strawberry jam differently

Ingredients:
1 kg strawberries,
1 kg of sugar
225 ml of water.

Cooking:
Prepared berries blanch for 10-15 minutes in boiling water (or 10% sugar syrup), removing the foam. Then transfer the berries to the boiling sugar syrup and simmer until tender. Blanching produces a jam with good gelling properties.

strawberry jam

Ingredients:
1 kg strawberries,
1.2 kg of sugar.

Cooking:
Put the strawberries in an enamel bowl, add half the norm of sugar and leave for 16 hours. After that, add the remaining sugar and put on low heat. Cook, stirring, until tender, making sure the sugar does not burn. Arrange in sterilized jars, roll up and cool without turning over.

Strawberry jam according to an old recipe

Ingredients:
1 kg strawberries,
1.2 kg of sugar,
lemon acid.

Cooking:
Rinse strawberries, sort and dry. Then lightly knead the berries with your hands, add sugar and stir until all the sugar is dissolved. Strawberry jam is cooked in small portions. Pour 1 cup strawberry mixture into a small stainless steel saucepan and bring to a boil. Boil over medium heat, stirring constantly, for 5-7 minutes. Don't take off the foam! After boiling, the mixture will begin to thicken. Pour the thickened jam into a sterilized dry jar, after pouring 2-3 crystals of citric acid on the bottom. Repeat the whole process with a new batch of strawberry mixture, gradually filling the jar to the top. Close the cooled jam with lids and put in a cold place. Banks can also be rolled up.

strawberry jam

Ingredients:
1 kg strawberry puree
2 stack Sahara.

Cooking:
Sort the strawberries, rinse and put in a bowl for jam. Put on fire and boil without adding water over low heat until soft. Remove from heat, cool and pass through a sieve. Weigh the resulting puree and add sugar at the rate of 2 cups per 1 kg of puree. Put on fire and cook over low heat until the desired density is obtained. Remove from heat, pour into sterilized jars and roll up.

strawberry jam

Ingredients:
1 kg strawberries,
1 kg of sugar
1 tbsp vanilla sugar (optional)

Cooking:
Sprinkle the prepared strawberries with sugar and leave overnight. Then pass through a meat grinder or grind with a blender. Put the bowl with the strawberries on the fire, bring to a boil and reduce the heat to medium. Boil, stirring constantly, for 30 minutes and set aside to cool for 5 hours. Repeat two more times, remembering to remove the foam during cooking. Cook the jam for the last time until it thickens, that is, a drop of cooled jam should not spread.

Strawberry Confiture

Ingredients:
2 kg strawberries,
1 kg of sugar
2 lemons.

Cooking:
Sprinkle the berries with sugar and leave for 8 hours. After the strawberries give juice, put the basin on the fire and start cooking first on low heat, and then cook on a stronger one. At the end of cooking, add lemon juice, mix and immediately place in sterilized jars and roll up.

Strawberries in jelly

Ingredients:
1 kg strawberries,
1.5 kg of sugar,
1.5 tsp citric acid.

Cooking:
Sort the strawberries, wash and dry. Pour the berries with half the norm of sugar and leave to extract the juice. Add the rest of the sugar, put on fire and cook from the moment of boiling for 15 minutes. Dilute citric acid in a small amount of syrup, add to jam, mix and boil for another 5 minutes. pour the jam into sterilized jars, roll up.

Strawberry jam"Fantasy"

Ingredients:
1 kg strawberries,
600 g sugar
10 juniper berries,
4 tbsp vodka,
6 tbsp balsamic vinegar,
1-2 sprigs of fresh rosemary
a pinch of freshly ground black pepper.

Cooking:
Pour the prepared strawberries with sugar and leave until the juice is released. Put on fire, add juniper berries and rosemary, bring to a boil and boil for 2 minutes. Remove from heat and place in a cool place overnight. In the morning, pour vodka and balsamic vinegar into a bowl with jam, add coarsely ground pepper and put on low heat. Boil, remove the foam and cook for 5-10 minutes, depending on the strawberry variety: the more juice formed, the longer time cooking. Remove from heat, remove juniper and rosemary. Pour the jam into sterilized jars, close with nylon lids and store in a cold place. Or jars of jam can be sterilized for 10 minutes after boiling and rolled up.

Strawberry jam with lemon

Ingredients:
1 kg strawberries,
500 g sugar
1 lemon.

Cooking:
Put the prepared strawberries in a bowl for jam and add the zest and lemon juice. Bring to a boil, add sugar and boil for 10 minutes. Arrange in sterilized jars and roll up.

Strawberry jam with tangerines

Ingredients:
1 kg strawberries,
1 kg tangerines,
2 kg sugar
1.5 stack. water.

Cooking:
Sort the strawberries, rinse and dry on a towel. Blanch the tangerines, without peeling, for 5 minutes in boiling water, then cool for an hour under running cold water. Remove the peel and cut into halves. Boil syrup from sugar and water, dip strawberries and tangerines into it and leave for 10 hours. After that, cook the jam in three steps, each time boiling for 5 minutes and leaving to stand for 6-8 hours after cooking. Arrange the finished jam hot in sterilized jars and roll up.

Jam without cooking

Ingredients:
1 kg strawberries,
2 kg of sugar.

Cooking:
Mash the washed and dried berries with a wooden pestle and heat to 60 ° C. Add sugar to the berry puree in small portions, stirring well each time until the sugar crystals are completely dissolved. At the end of mixing, heat the mixture to 70°C. Arrange in sterilized jars to the top and close with nylon lids. Store in a cold place.

Like these ones different recipes.

Good luck preparing!

Larisa Shuftaykina

Strawberries are the brightest, most fragrant, most unusual berries in the world. It is rich in vitamins, trace elements and is very beneficial for health. Our short Russian summer starts with this berry. After a long winter, strawberries are a real gift from nature to an organism that is depleted and needs vitamins. To enjoy the full benefits of strawberries, eat them fresh. Eat fresh strawberries with cream, with sour cream, with cottage cheese, but do not forget to save a piece of summer for a long and cold winter - be sure to cook from it jam - a special homemade dessert, a symbol of comfort and hospitality. How to cook strawberry jam to keep its bright color, taste and aroma? It is not difficult at all, you just need to know the small subtleties of this process.

Here I will show you how to cook strawberry jam using a special gentle method without boiling the berries. But jam can also be cooked in the usual traditional way according to this recipe.

You will need:

strawberries 1.5 kg
sugar 1.5 kg
water 100 ml

You will also need enameled dishes - a bowl with a flat bottom and high sides with a volume of 3-3.5 liters is better. As well as any dishes in which you will take the berries out of the syrup while it is boiling.
For jam, it is better to use small berries. If the strawberries are large, cut them into 2-4 pieces.
If strawberries are sour and watery, you can add more sugar (+200-300 gr).

Step by step photo recipe:

Wash the strawberries, fold in a colander to glass the water, remove the stem- cut with a knife.

In a separate bowl prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil.

Boil the syrup for 5-7 minutes, stir constantly. Once the syrup thickens, it is ready.

Dip the berries in the syrup mix gently and leave to cool for 10-12 hours(I leave overnight). Do not be embarrassed that there is not enough syrup - soon the strawberries will give juice and the syrup will cover all the berries.

Take the berries out of the syrup into a separate bowl. It is convenient to do this with a slotted spoon or fold it into a colander. Put the syrup on a small fire, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to the hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently mix the contents of the bowl several times so that the berries are evenly saturated with syrup. Do not be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

Repeat process after 12 hours: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T

You can finish cooking jam two ways.

First way:

Second way:

If the strawberries are watery, then the syrup may turn out to be liquid, so in last time it can be boiled for more long time(15-20 minutes) so that it thickens better.

How to sterilize jars?

Banks need good wash And sterilize- it is convenient to do this with the help of a special stand, which is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), shake off drops of boiling water over the sink and put it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply soak in boiling water for 5 minutes. To prevent the jar from bursting, put an ordinary spoon in it.

Strawberry jam prepared like this in a gentle way very fragrant and bright.

Such a bright delicacy is sure to cheer you up during a long cold winter.

Happy tea!

How to make strawberry jam. Short recipe.

You will need:

strawberries 1.5 kg
sugar 1.5 kg
water 100 ml

From this amount of products, 4 cans (0.5 liters each) of finished jam will be obtained.

Wash the strawberries, put them in a colander so that the water is glass, remove the stalk.

Prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil. Boil the syrup for 5-7 minutes, stirring constantly. Once the syrup thickens, it is ready.

Dip the berries in the syrup, mix gently and leave to cool for 10-12 hours.

Remove the berries from the syrup into a separate bowl. It is convenient to do this with a slotted spoon or fold it into a colander. Put the syrup on a small fire, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to the hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently mix the contents of the bowl several times.

After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T In this way, boil the jam only 3-4 times.

There are two ways to finish cooking jam.
First way:
Remove the berries from the cooled syrup and place in dry sterilized jars. Boil the syrup for 5-7 minutes, pour into jars, close the lids and wrap in a blanket until it cools completely.
Second way:
Remove the berries from the cooled syrup, boil the syrup for 5-7 minutes, return the berries to the boiling syrup, bring to a steady boil, place in dry sterilized tanks, close with lids. With this method, it is not necessary to wrap the jars in a blanket.

In contact with

When it comes to jam and you ask people which one they like the most, a lot of people say it's strawberry. And this is no coincidence, the age of this berry is very short-lived. Therefore, you need to have time during this time not only to eat your fill of it, but also to prepare it for the winter.

Therefore, we prepare it in all possible ways - we cook it, prepare compotes, grind it with sugar, and freeze it. And all this in order to prolong the pleasure, and eat it as often as possible - and not only in summer, but also in autumn, as well as in winter and spring.

And if in the last article I tried to make a selection only using whole berries, then in today's selection we will cook from chopped, that is, jam, confiture. And we will also cook not only strawberries, but also Victoria and strawberries.

And today there will also be several original recipes that will use such additional ingredients as lemon, orange, grapefruit, banana, kiwi, pineapple, rhubarb. And today we will also get acquainted with the French delicacy and Swedish silt jam. All of them are very interesting and deserving of any attention.

In any case, the more you know the options for preparing this berry, the more and better you can prepare it for the winter. After all, it is always better when there is an offer from which you can choose what is more to your liking and taste.

Therefore, I will offer you, and you, please choose! I have been collecting recipes for a long time. And now, having collected all my notebooks and old notes, I share them with you. Hope you enjoy them.

Thick jam with whole berries, grapefruit or orange

In this version, it turns out to be simply incredibly tasty and fragrant, but how could it be otherwise, because in its composition we use lemon juice and grapefruit. And yet it comes with a very light pleasant bitterness. This is especially good for those who are not too fond of sweets.

Or you can use orange instead of grapefruit. In this case, we do everything in exactly the same way, only instead of one representative of citrus fruits, we use another.

We will need:

strawberries - 1 kg
sugar - 1 kg
grapefruit - 1 pc.
lemon juice from half a lemon
dry ground ginger - 0.5 tsp

Cooking:

1. Sort the berries, remove damaged and wrinkled ones. Pour water into a container and put berries in it, rinse and transfer to a colander. Then dip it several times in a pot of water to rinse thoroughly again.

It is better to choose berries of medium size, ripe, but not wrinkled. Otherwise, during cooking, it will boil and the whole berries will not turn out.

2. Transfer to a towel and let the water drain. Then carefully remove the stalk by gently pulling on the tail, and gently twisting the berry itself.

It is not recommended to first remove the stalk, and then wash the strawberries, because when it is removed, the berry will begin to secrete juice.

3. Prepare a suitable container. It can be either a thick-walled pan or a basin.

Do not use aluminum utensils for cooking, the berries will oxidize in it. Also, do not use metal spoons for mixing, take only wooden ones.

4. Sprinkle the berry with sugar, shake lightly so that it penetrates between them. So they will soon start to let the juice, and the sugar will dissolve faster.

Leave for 8-10 hours, preferably overnight.

5. In the morning, shake the container gently and put on a small fire. Wait until all the sugar has dissolved, shaking the contents occasionally. It is not advisable to interfere with it. You can only lightly lower the berries with a wooden spatula into the syrup so that they warm up faster and soak in the juice. It looks like we are bathing them.

6. Bring to a boil, and as soon as active boiling begins, immediately turn off the gas. And you can still “buy berries” for a short time.

7. Now let's set aside the container with berries to the side, away from children and animals. Remember what happened to my cherry jam? I wrote about it ... And we leave it to soak in juice for the whole day, until the evening.

From time to time, you can shake the contents slightly, as if bathing the berries in syrup.

8. In the evening, put the container with the contents on the fire, bring to a boil again, cook for 3-4 minutes, not letting it boil too much. And again leave for the night, soak in the juice.

9. Prepare lemon and grapefruit for morning cooking. Peel the grapefruit from the skin, then disassemble it into slices and remove the white partition from each of them. She is intensely bitter and tough, and neither will play a good part. It is also necessary to remove all the bones, and cut the fruit itself into small neat pieces.

If you don't want to cook with grapefruit flavor, use an orange instead. It also needs to be peeled, pitted and partitioned, and then cut into pieces.

10. Put the dishes with berries on the fire, add the chopped grapefruit. Shake the contents lightly. Using a wooden spatula, you can drown the grapefruit pieces so that they can release their juice more intensively.

11. As soon as the syrup is warm, squeeze lemon juice into it. You can again "buy" berries in syrup, lowering them with a spatula, but without damaging their integrity.

Lemon juice prevents berries from sugaring during storage. Therefore, this technique is often used by housewives. Or replace it with a small amount of citric acid.

12. As soon as the syrup begins to boil, add ground ginger. Let all this splendor boil for 5 minutes, then turn off the gas.

13. Arrange hot jam in sterilized jars, close with scalded lids and tighten. Leave to cool by turning them over and placing them on the lid. It will be good if you cover them with a blanket

Leave in this form until completely cooled. Then put away for storage in a dark cool place, away from heating appliances.

Once you have opened the jar, it should be stored in the refrigerator.

As you can see, it is cooked according to the “five-minute” principle, that is, the cooking time is 3 times approximately 3-5 minutes each. By the way, if the berries are very small, then it is enough to cook them only twice.

The same applies to strawberries.

And one more addition. Berries can also be boiled with gelatin. In the last article, I told you how to cook this, but there we puréed strawberries and we got more jelly. If you are interested in this recipe, then read it.

Here you can leave the berry as a whole. And for such proportions of ingredients add 20 grams of gelatin. In advance, it must be filled with water and allowed to swell and dissolve completely. Read more by clicking on the link.

And we have the following recipe.

"Five-minute" with whole berries and mint

If you like minty taste and you like its smell, then you will definitely like this delicacy. In principle, mint can be added to absolutely any option. And even in fresh, even in dried form.

As a rule, it is added during cooking, and then taken out and thrown away. But I tried such a jam, where her small leaves are left in the syrup. I will only express my opinion on this matter. If I cook it with mint, then I remove the leaves, or rather, not even the leaves, but the twig. I do not like it when, besides berries, something else lies in a beautiful syrup.

In addition, an overly minty taste, I also think, is superfluous. And if you leave it in the finished product, then it can turn out like that. Therefore, I always decisively remove the branch, and throw it away, it has already played its role.

We will need:

strawberries - 1 kg
sugar - 750 gr - 1 kg
lemon - 0.5 pcs
sprig of mint

Cooking:

1. Sort the berries, wash in several waters, you can use a colander for this. Then let the water drain. Remove the stem by gently pulling on it.

2. Pour the berries with sugar in a bowl. I suggested two values in the recipe. And how much to add depends on what kind of berries you have. If they are sweet, then just add the first value. If the summer is rainy and there is little sun, then in this case more sugar will be needed.

And secondly, its quantity depends on your preferences. If you have a sweet tooth, then you can even add 1.2 kg, but if very sweet dishes are not for you, feel free to add 750 grams.

3. Squeeze the juice of half a lemon on top if it is large, or from a whole lemon if it is small.

4. Gently shake the contents right in the pan, cover with a napkin and leave to form juice for 8-10 hours. If the weather is very hot outside, then after four hours, put the contents in the refrigerator so that it does not sour.

As a rule, the infusion of berries is left overnight. And in the morning you can start cooking.

5. Put the pot on the fire in the morning. Enough juice has formed in it, and if there is still sugar on top, then there is already enough of it at the bottom. And this can be seen by slightly tilting the container.

6. It is better to keep the fire medium, since at the bottom we still have undissolved sugar. You can periodically shake the pan so that nothing sticks to the bottom. And so that the berries can turn over and soak up the juice evenly.

7. Bring the contents to a boil, while not forgetting to remove the foam. When you shake off the contents, the foam will collect towards the center and it will be easier to remove it.

It should be removed with a wooden spoon or spatula. Do not throw away the foam, it is very tasty. When they were children, they stood in line behind her when her mother prepared a delicious treat.

8. Cook for 5 minutes. Then turn off the gas and leave the berries until the evening, provided that they were cooked in the morning. That is at least 10 hours.

9. In the evening we put it on the stove again, but we will add a small sprig of mint to it. Also bring to a boil, removing the foam. And then again we leave for 10 hours, until the morning. It's okay if the berries are infused not for 10, but for 12 hours - it won't get any worse. And you can sleep well, and in the morning you can also have breakfast.

10. In the morning, pull out a sprig of mint and put it back on the stove. Heat well after boiling for 5 minutes. Then pour into sterilized jars and screw on the lids. Then turn the jars upside down and put them under a blanket until they cool completely.

Everything, our delicacy is ready! Store it in a dark, cool place and eat at any time of the year.

I'll tell you about one technique in which the syrup is clear, like a tear. Every hostess sometimes faces the fact that it is quite difficult to remove all the foam. So here on last step, that is, in the morning, pull the berries out of the syrup. Strain it and put on fire.

Bring to a boil, then place the berries in it and bring to a boil again. Boil for 5 minutes, then lay out in jars.

Put the jars on the lid, cover with a towel and leave to cool completely.

Then store in a dark, cool place.

Strawberries grated with sugar without boiling berries

This is my favorite way to harvest berries for the winter. You can’t even call it jam, since it is not subjected to heat treatment at all.

One of these recipes I have already brought to your attention in a previous article. There we used berries in their entirety, and.

Today's recipe differs from the previous one in that we will chop the berries and store the jam in the refrigerator.

Since, according to this recipe, we do not subject the berries to heat treatment, but in fact, leave it fresh, we need to use more sugar here. Depending on the acidity of the berries, you need to take from 1.3 to 1.5 kg of sugar per 1 kg of berries.

In the same way, you can use any berry - Victoria, garden or wild strawberries.

We will need:

strawberries - 1 kg
sugar - 1.3 - 1.5 kg

Cooking:

1. Prepare the berry. To do this, it must be washed, the stalk removed and dried until the water has completely evaporated. If water remains, then this may be the reason that the jam will “play”, open the jar. And then it will have to be redone.

2. Then crush the fruits either with a pusher or with a mixer. I prefer the first method, because in this case it will turn out to be thicker, and there will also be small whole pieces in it.

Crush should be done in small batches so that there are no too large pieces left.

But the second option is better suited for storage.

3. Pour all the sugar at once, mix and leave to infuse. We need to get a state where the sugar is completely dissolved and there are no grains of it left at all. This may take two to three days.

During this period, the grated berries should be stirred several times a day. It will also need to be stored in the refrigerator during this period.

4. When the sugar crystals are completely dissolved, the finished product can be poured into sterilized and completely dry jars, and hermetically sealed with the same lids.

5. Store in refrigerator immediately. You can make a small "sugar pillow" on top. To do this, just leave a little space on top and fall asleep upper layer thick layer of sugar. You don't need to mix.

Follow him for a few days. If you see that the contents of the jar begin to rise, immediately open it and digest it.

This can happen because there was not enough sugar in the berries, or water got in, or the tightness of the package was broken.

And to be sure of the result, you can also pour this jam into plastic containers or hermetically sealed bags and store it in the freezer.

There will already be a 100% chance of safety. It does not harden much, and it is always quick and easy to defrost.

eat like this delicious dessert- pure pleasure. It's like popsicles. And the kids just love it.

Thick jelly jam with banana

We will need:

strawberries - 800 gr
banana - 2 pcs
sugar - 500 gr
lemon juice - 4 teaspoons
ground cinnamon - 0.5 tsp
gelatin - 1 teaspoon

Cooking:

1. Sort the berries, rinse and peel the stalk. Let all the water drain completely and cut into two to four parts, depending on the size of the berry used.

2. For our delicacy, we need two medium-sized ripe bananas. Remove the skin from them and also cut into small pieces.

3. Combine the components in a basin, pour over them with lemon juice. It will allow us to better preserve our berries, and they will not become sugary during storage.

4. Sprinkle the contents with sugar. Shake to start the juice formation process.

If you want the jam to turn out thicker, then you can knock it down a little with a blender, or just crush it with a wooden crush.

5. Put on fire and bring to a boil, cook over low heat, stirring every 5 minutes. The cooking time will be 30 minutes.

6. Soak the gelatine in a small amount of water according to package instructions.

7. 15 minutes after the start of boiling, add cinnamon, mix again so that it is evenly distributed.

8. 5 minutes before readiness, add gelatin to the mixture, pouring it in a thin stream.

9. Then put the finished jam in sterilized and dried jars, close with scalded lids.

10. It is best to store it in the refrigerator.

Having spent quite a bit of your time, in winter you will enjoy the fresh taste of berries and remember the warm summer.

Strawberry "Berry to berry" with cognac

And this option is not prepared very often, although it turns out just with an amazing aroma. Of course, his name is too sonorous - "with cognac", it's all - then you need 1 tbsp. spoon. But what does it sound like!

I’ll tell you right away that children can also have such a delicacy! All the alcohol will evaporate, and only a pleasant light smell will remain. No one will guess where he comes from! But the product will acquire new taste notes for itself.

We will need:

strawberries (or small strawberries) - 1 kg
sugar - 1 kg
cognac (or vodka) - 1 tbsp. spoon
nutmeg - 0.5 tsp
water - 0.5 cups

Cooking:

It turns out very tasty, made from garden strawberries. Wild strawberries are too tender and immediately boil soft, and garden varieties are tougher, and therefore the berries perfectly retain their appearance.

1. Wash strawberries in several waters, then let the water drain and transfer to a basin.

2. Pour in half the sugar, sprinkle with cognac or vodka. Try to distribute it evenly over the entire surface. Shake the basin so that the sugar penetrates all the cracks. Leave in a cool place to form the juice.

How much it is formed depends on the degree of ripeness of the berries, and maybe on the variety.

3. Let stand for at least 3 - 4 hours. Periodically, once an hour, gently shake the contents so that the juice forms faster, while the berries remain whole and unharmed.

It is even better to withstand more so that a sufficient amount of juice is formed.

Add nutmeg. It will give a light nutty smell to our delicacy and will reveal the smell of cognac even more.

4. Gently holding the berries with a lid, drain all the juice.

5. Drain it into a container in which we will continue to cook our delicious treat.

6. Add water. As you can see, we have very little of it, if we add a lot, then we will have a lot of syrup, and few berries. In addition, the finished product will not be as thick as we would like!

7. Pour the remaining sugar and put the container on medium heat. Cook by stirring with a wooden spatula or spoon. Do not use an ordinary metal spoon so that the juice does not oxidize.

8. Bring the syrup to a boil and carefully pour in the berries, being careful not to crush them.

9. Cook until done.

Readiness can be determined in the following ways:

put a drop of syrup on a saucer. If it does not spread and remains unchanged, then this is the state we need.
put a drop of syrup on the nail, and lower your finger down. The drop should not flow down, but remain on the nail. A bit of a wild way, but this is how we used to determine readiness.
pour a spoonful of syrup on a saucer, let it spread and draw a line in the middle with the end of the spoon. If after 20 - 30 seconds, the line has not disappeared, then everything is fine, and you can turn off the gas.

10. In general, that's all. It remains only to pour it into sterilized jars and close the lids. As usual, leave under a towel to cool, first put them on the lid.

11. And then put in storage, also in a dark and cool place.

In a dark place, the color will remain beautiful and will not darken. Therefore, this is an important condition.

Here is the jam! Unusual and original and just as tasty. Cook and eat with pleasure!

Strawberry treat with pineapple and orange juice

This is another original recipe, according to which jam is obtained as a real delicacy. It contains not only pineapple, but also orange juice. But if you want to surprise your household at all, then cook this batch with cognac or rum.

The recipe that I found in one of the magazines provides for this case white rum with Malibu coconut liqueur. I didn’t cook it with such components, but I add orange juice, and it turns out very tasty.

In addition, orange juice, like lemon juice, prevents the product from being candied and the product itself is perfectly stored.

We will need:

strawberries - 1 kg
sugar - 1.2 kg
pineapple - 1 pc.
orange - 1 pc.

Cooking:

1. Sort the berries and remove damaged berries. Then put the batch in a colander and rinse well. Better not under running water, but lowering the colander into a container filled with water. Thus, they will be less susceptible to mechanical stress.

2. Carefully remove the stalk from it and put it in a basin, sprinkling with sugar. You can leave it whole, or you can cut it into 2 - 4 parts, in which case we will get confiture.

When mixed with pineapple pulp and orange juice, the whole mass will turn out to be more uniform in color and taste.

3. Peel the pineapple, cut in half. Inside is a white hard core, it must be carefully cut out. Then cut the fruit into small pieces, matching the size of the chopped strawberries.

4. Add the pieces to the container in which you will cook.

5. Wash the orange and squeeze the juice out of it. You can use a juicer for this, or you can cut it into two halves and squeeze the juice out of it with your hands. Make sure that the bones do not get along with the juice.

Add the juice to the already chopped and delicious smelling ingredients.

6. Gently mix all the contents with a wooden spatula. If you are preparing confiture, then you can not be afraid to crush the berries. If you want to cook with whole berries, then in this case it is better to do it carefully, or even just shake the contents.

The advantage of cooking confiture is that you do not have to wait until the juice stands out. And the whole cooking process will take quite a bit of time.

7. Put a bowl on the fire and bring the mixture to a boil. Skim off the resulting foam. Hold first average temperature so that all the sugar dissolves and does not burn. You also need to stir more often.

8. And when it boils, add fire and warm it up over high heat for 5-6 minutes.

9. If you cook your treat using alcoholic beverages then add them at the very end. Stir again to mix it all up.

10. Turn off the gas, collect the foam. To make it easier to do this, you need to slightly shake the pelvis and rotate it a little, shaking it. Foam will collect in the center. It should be removed with a wooden spoon or spatula.

11. By this time, we should already have sterilized jars and lids ready. Transfer our delicacy to jars and cork with lids. You will get about 3 jars of 500 ml.

Turn the jars upside down and put on the lids. Cover with a blanket and leave to cool completely. Then store in a cool dark place.

After you open the jar, it will need to be stored in the refrigerator. In contact with air, the jam can quickly turn sour.

Strawberry confiture with rhubarb and mint

Another original and delicious recipe which will not leave anyone indifferent. It is better to cook it in the form of confiture in order to harmoniously combine all tastes.

We will need not large berries, you can also cook it from garden strawberries. And the second component we have today is rhubarb. , as well as and , we have already prepared in many variants. But today we will add a new way to them.

We will need:

garden strawberries - 800 gr
rhubarb - 300 gr
sugar - 1 kg
mint - 30 leaves

Cooking:

1. Sort the berries, rinse with water and remove the stalk. Let the water drain and mash with a wooden pusher. It's okay if some of the berries are not severely crushed. It is always nice to feel such a piece when you eat jam.

2. Peel the fibrous skin of the rhubarb and cut it into small pieces. Then add to the strawberries.

3. Pour everything with sugar, shake it so that it penetrates all the cracks better. And leave until the juice is formed for 3 hours. During this time, you can shake the container in which the mixture is located a couple more times.

4. Before cooking, grind the washed and dried mint.

5. Put the fruit mixture on the fire, stirring constantly, bring to a boil and let it warm up over medium heat for 2-3 minutes.

6. Then add mint and heat for another 2 - 3 minutes.

7. Check if the jelly has sufficient density. To do this, put a small amount of the contents on a plate, let cool. If the mass is jelly-like and hardens a little, then the confiture is ready.

If not, then warm up for another 5 minutes.

8. Then spread the confiture into sterilized jars and close with lids that have been scalded with boiling water.

9. Close tightly with lids and turn over, placing them on the lid.

While the mass is cooling, the jar must be turned back and forth several times. So that the mixture is evenly distributed throughout the container. Then it will freeze, and everything will remain as it will be.

10. It is better to store confiture in a dark, cool place. After opening the jar, it should be stored in the refrigerator.

Strawberry confiture with kiwi

Very delicious jam that all kids love.

We will need:

strawberries - 0.5 kg
kiwi - 0.5 kg
sugar - 1 kg
vanilla sugar - 1 sachet
lemon - 1 pc.

Cooking:

The proportions of berries and kiwi can be changed. The main thing to consider is that total 1 kg, add 1 kg of sugar. Gelfix can also be used instead of sugar. — a natural product with a high content of pectin, which is obtained from apples and citrus fruits. It is used to make jams and various jams. It will need to be taken in this case 0.5 kg.

1. Finely chop the prepared, washed and peeled berries and fruits.

2. Pour in sugar and shake well to start the juice formation process. Pour in vanilla sugar immediately to further enrich our preparation with aroma.

3. Let it brew for 3 hours. Periodically, the mixture should be shaken or mixed with a wooden spatula. It is desirable to achieve during this time that the sugar melts and dissolves as much as possible.

4. Grind with an immersion blender or crush with a pusher.

5. Put on high heat and bring to a boil as quickly as possible.

6. Then reduce the fire, and cook at a slight boil for 7 - 8 minutes, periodically removing the foam.

7. Pour the finished product into sterilized jars and close with lids. Roll up with a seamer or seal tightly with twisting ones. Turn them over, put them on the lid, cover with a towel and leave to cool completely.

Store in a cool dark place until use. After opening the jar, store in the refrigerator.

French jam with lemon and orange

And I suggest watching this jam recipe for several reasons. First, it is very interesting recipe, and secondly, there are many useful tips about how to cook it from strawberries in general.

Therefore, be sure to watch it, you will learn a lot of new things.

This is such a wonderful and interesting recipe.

Dry strawberry jam

There is also such interesting option. It looks like candied fruits. They can be used as a filling for pies, make compote from them, use them as a decoration for pies or cakes. Yes, and just enjoy, washing them down with hot fragrant tea.

That is, if the year is rich in berries, then you can harvest them different ways. And this one is no exception either.

For this method, it is also better to use medium-sized berries - either strawberries or strawberries. We will take garden strawberries for this.

We will need:

strawberries - 1 - 1.2 kg
sugar - 1.2 kg
water - 2 glasses

Cooking:

1. Rinse the berries and remove the stalk. Put to glass water.

2. In the meantime, boil the syrup by mixing sugar and water. First, mix the ingredients, then put on medium heat and, while stirring, bring the syrup to a boil and completely dissolve the sugar.

3. Allow the syrup to cool, then place the strawberries in it.

4. Leave the contents to infuse for 24 hours so that the berries are well saturated with syrup. Shake periodically. After 10 hours, it is better to put the container in the refrigerator, and keep the mixture there.

5. After this time, put the dishes with berries on the fire, bring to a boil and cook them until they become translucent.

6. Remove the fruits from the syrup, arrange on a dish and dry in the oven at a low temperature of 35 - 45 degrees. Or cover a baking sheet with parchment paper, lay out the berries and dry directly on it.

I also like to dry fruits in an electric dryer.

7. When the surface of the berries is well dried, but at the same time they do not lose their elasticity, transfer them to sterilized jars, occasionally sprinkling with fine sugar.

Cover tightly and store.

Candied strawberries

This method is faster than the first one. And if you do not have free time, then you can use it.

We will need:

strawberries - 1 kg
water - 1 l
sugar - 800 gr

Cooking:

1. Dissolve sugar in water and bring it to a boil.

2. Dip washed and prepared berries into boiling syrup and cook over high heat for 8-10 minutes, depending on the size of the fruit.

3. Throw the berries in a colander and let the syrup drain.

4. Then lay them out on a baking sheet covered with parchment paper, or spread them out in an electric dryer. Line the surface with paper first.

5. Dry until the surface is dry, but the fruits remain soft and elastic.

6. Then put into jars and close tightly. Store in a dark, dry place.

Swedish strawberry silt

This jam is not as sweet as usual. And the consistency is more like jelly. You can cook it from any berries, and our today's heroine of the story is no exception.

We will need:

strawberries - 1 kg
sugar - 600 -800 gr

The amount of sugar depends on how sweet or sour the fruit you are using to make this Swedish treat.

Cooking:

Cooking is different from all the methods proposed above. And its main difference is that before cooking the berries, we will not sprinkle with sugar.

Cooking such a delicious delicacy should be in dishes with a thick bottom so that there is a good warm-up.

1. Sort and wash the berry, then remove the stalk. Place them in a saucepan and place over medium heat. If the berries give little juice, then they should be slightly pressed down. There should be enough juice to start heating.

2. Bring to a boil and heat for 15 - 20 minutes, periodically shaking the contents so that nothing sticks to the bottom. In principle, you can stir. But use a wooden spoon or spatula for this. Well, or plastic.

3. Remove from heat and sprinkle with sugar.

4. Stir until it is completely dissolved. This means that there should be no sugar crystals left in the syrup at all. Don't boil anymore.

5. While still hot, place in sterilized jars and close with sterilized lids.

6. After cooling, store in a dark place so that the jam does not lose its color.

Silt can be made with more than just strawberries. According to the same scheme, it can be prepared from any berries.

This is how jam is prepared in his homeland in Sweden. And now we can cook.

Strawberry jam with lemon juice

We will need:

strawberries - 1 kg
sugar - 1 kg
lemon juice - 1 tbsp. spoon

Cooking:

1. Sort out not very large berries and rinse thoroughly in cool water. Remove stems and let dry slightly.

2. Put in a saucepan and sprinkle with sugar. Shake the sugar so that it penetrates inside and the juice stands out faster.

3. Cover the pan with a lid and refrigerate for 24 hours. Periodically remove the pan from the refrigerator and shake it so that the juice becomes more and more, and the sugar is completely dissolved as quickly as possible.

4. To make jam, we will need a saucepan with a thick bottom. Pour berries into it and pour over lemon juice.

5. Put on medium heat and wait until the contents boil. Then reduce the heat to the smallest and warm for 5 minutes.

6. Remove the berries from the syrup, and boil the syrup for 30 minutes.

7. Then put them back, bring to a boil again. As soon as the contents boil, note the time and warm up for 2 - 3 minutes.

8. Then cool and place in sterilized jars. Close with sterilized lids and store in a dark place.

Thick strawberry jam for the winter with gelatin

From small berries you can make delicious strawberry or strawberry jam. And in order to make it thick, we will use gelatin for this.

In addition, gelatin will help speed up the cooking process, and a delicious treat will be cooked very, very quickly.

That's all! As you can see, everything is quite fast and easy. Even someone who has never cooked before will cope.

So be sure to prepare such a jam. Imagine how delicious it will be to spread it on bread in winter, and enjoy hot fragrant tea.

For me, this jam is always the taste of childhood. You run into the street with the guys, you get cold, you come home, and your mother spreads a big slice of bread with it for you and pours it into a cup of tea. This feeling is simply unforgettable and always warms the heart.

Strawberry puree without sugar

We will need:

strawberries - 1 kg

Cooking:

1. Place the washed, peeled berries in a saucepan with a thick bottom and heat them to a boil, or rather to 90 degrees. At the same time, they should be constantly stirred so that they do not burn.

2. Puree the mass with a blender - this fast way when there is no time, you can use it. In general, it would be more correct if we rubbed the whole mass through a sieve with a wooden spoon.

So choose your own way.

3. Put the resulting puree back on the fire and bring to a boil again with continuous or fairly frequent stirring. If you use a pan with thick walls, then you can interfere less often, and if in a regular one, then you should interfere more often.

4. As it boils, warm up for 5 - 7 minutes. After 5 minutes, start putting it into a sterilized jar directly from the pan in which our puree is prepared.

Then mix and spread the puree in the next jar, and so on until it runs out. Cover jars immediately with sterilized lids.

5. Turn the jars upside down and cover with a towel. Leave until completely cool.

Then store in a dark cool place.

These are our delicious and original recipes today. I hope that everyone will be able to choose a recipe to their taste. And in conclusion, I would like to give some advice.

to make the jam thick, try to pick the berries when it has not rained for two to three days. If it rained, then the berry was saturated with water, it is somewhat watery, and when cooked, there will be a lot of water in the syrup.
also after washing, let the berry dry thoroughly
and do not keep it in water for a long time, otherwise it will take moisture into itself. And best of all, wash in small batches in a colander, simply lowering it into a container of water.

More useful tips in the previous article. There are already enough links to it in today's article. And you can easily find it.

Make delicious jam. And if at the same time you put a piece of your soul and love into the process itself, then it will not only be very tasty, but also healing.

Bon appetit everyone!

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