Strawberry jam. How to cook thick strawberry jam for the winter with whole berries
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.
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It would seem that there is nothing easier than making strawberry jam. I fell asleep a berry, mixed it with sugar and cook it to your health. But strawberries are a delicate and capricious berry. If cooked incorrectly, your jam can become like porridge or “ferment. Let's first look at some of the subtleties of the process.
How to cook strawberry jam correctly.
First you need to choose the right berries. They should be of medium size and, if possible, of equal ripeness, without damage. overripe are discarded.
We fall asleep strawberries in a colander and rinse under cold water, several times. Then lay out in a single layer on a towel to dry. If you leave the berry in a colander so that the water is glass, the lower berries will become watery and wrinkled, we do not need this. Now you can remove the sepals.
Now about the landing. For cooking, we need an enameled basin or saucepan and a wooden one! stirrer blade. I cook jars like this, wash them with laundry soap, rinse well and sterilize in the microwave. For liter and half-liter, 2.5 minutes is enough.
That's all ready, and now to the recipes.
Strawberry jam for the winter.
The first recipe is the easiest.
Ingredients: 1 kg of strawberries and 1,200 kg of sugar.
At the bottom of the pan we pour a layer of berries, then a layer of sugar, then again a layer of berries, and again a layer of sugar. We close and put in a cool place for several hours so that the strawberries give juice.
Then put the pan on a slow fire and cook until tender, stirring constantly and removing the foam. Let the jam cool and pour into jars, then the berries will not be on top, but evenly distributed in the syrup.
The second recipe, berry to berry.
Ingredients: 1 kg of berries and 1 kg of sugar.
We place the berries in a bowl or saucepan, cover with sugar and leave for 5 hours to get the juice. Then put on a slow fire, and stirring well, bring to a boil. Skim off the foam and remove the pan from the heat. Let it cool down for 10 hours.
After complete cooling, repeat the process, bring to a boil, remove the foam, cool. So you need to repeat 3 times. It does not matter that it takes a long time, but the berries in the jam are strong, not boiled.
Recipe three. Jam - five minutes, it retains all the vitamins.
Ingredients: 2 kg of berries, 3 kg of sugar and 3 cups of water.
First we cook the syrup, it is better to use a saucepan, then it is more convenient to wrap it up. Bring the syrup to a boil, remove the foam and add the berries. Bring to a boil and simmer for 5 minutes, stirring to avoid damaging the berries.
Then the pan must be immediately wrapped in something warm and left to cool slowly. Arrange the cooled jam in prepared jars and close with nylon lids.
In fact, every housewife knows how to make strawberry jam, but everyone has their own favorite recipe. Try mine, you might like it.
Check out another recipe.
What could be better than cold winter evening brew a strong cup of tea and open a jar of fragrant strawberry jam, carefully stocked since the summer? Therefore, today is about how to cook strawberry jam so that the berries in it remain intact.
By the way, not so long ago I wrote about and yet. You can also take a look at these pages.
In order to keep the berries whole when cooking jam, you should know a few tricks. Firstly, the crop must be harvested in dry weather and immediately start cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing, strawberries should be dried on a paper towel for 10 minutes.
Thick strawberry jam with whole berries without boiling
I recommend using a medium-sized berry for making thick strawberry jam. Do not forget that it will actually be cooked without cooking, but only poured with hot syrup. Then it will be completely saturated, and your blanks will easily stand all winter.
Ingredients:
- 1 kg of ripe strawberries;
- 500 g of granulated sugar;
- 100 g of water.
How to cook:
1. Sort the strawberries, rinse thoroughly in running water and peel the green stalks. Transfer it to an enameled or heat-resistant bowl.
2. Mix sugar and water, put on medium heat. Boil the mixture for 3 minutes, no more is needed. This is enough to dissolve the sugar.
It is necessary to ensure that the syrup does not begin to turn white and turn into caramel.
3. Pour berries with hot syrup, mix gently with a spatula or spoon. Cover with a towel and let cool.
When I make jam, I never stir it with a spoon. I just gently shake the basin so that the berry is mixed. And it never falls apart for me - it always turns out strong and whole.
4. As soon as the syrup has cooled completely, it must be drained and boiled for 5 minutes. Pour over the strawberries again and let cool again. This point must be repeated 5 times.
Arrange the finished jam in a sterile container and roll up the lids. Banks turn over, wrap up warm blanket and leave to cool. This is an additional sterilization of the jam.
Banks should be stored in a cool, dry place so that the sun does not fall on them.
How to cook thick strawberry jam with whole berries. Recipe for the winter
Strawberry jam, cooked according to this recipe, it turns out simply excellent: thick, viscous, “like a grandmother”, berry to berry. At the same time, strawberries retain their texture. It is prepared, of course, longer than. But the effort and time spent are worth it: in winter, delight and a standing ovation are guaranteed!
Ingredients:
- 2 kg strawberries;
- 1.2 kg of sugar;
- freshly squeezed juice of 1 ½ lemons.
How to cook:
1. Rinse the strawberries, leave in a colander to drain the water;
2. Peel off the stalks. They will definitely be redundant 😀
3. In a deep saucepan or basin, pour the berries with layers of granulated sugar. Let stand overnight or overnight to release the juice.
4. Put on medium heat. Squeeze out the lemon juice and pour it over the strawberries. When the jam boils, remove the foam from it. Cook for 15 minutes.
5. Carefully remove the berries from the syrup with a slotted spoon and spread them on a flat dish in a thin layer.
6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.
7. The jam is ready: you can lay it out in a sterile container and roll it up with lids.
Turn jars upside down and let cool at room temperature.
Delicious strawberry jam
Jam always turns out delicious, and it is also good because for its preparation it is not necessary to use selected strawberries and maintain their integrity. Berry will do different size, and even a little wrinkled. You can simply cut off the damaged areas and put it to work.Depending on what kind of jam you prefer, you can completely grind the berry with a meat grinder, blender or food processor, mash the strawberries with a fork, or simply chop, leaving small pieces.
Ingredients:
- 1 kg of sweet strawberries;
- 800 g of sugar;
- 1 teaspoon of agar-agar powder;
- 4 tablespoons of water.
How to cook:
1. Clean strawberries from debris, rinse in cold water, cut off all the green ponytails.
If necessary, trim any bad spots. If this is not done, the jam will not last long.
2. Grind the berry to the desired state, mix with sugar and put on medium heat.
3. Leave to boil over low heat for 15-20 minutes, until the jam darkens and becomes thicker.
Foam must be removed!
4. In a separate container, allow the agar-agar to dissolve in warm water for 2-3 minutes. Add the thickener to the boiling jam and stir.
After 5 minutes, the jam will thicken even more and begin to "gurgle" - this is a sign that it is ready.
5. Arrange in sterilized containers and close with lids. Leave to cool in a warm, dark place.
Do not even hesitate, jams and jams according to my proven recipes will turn out to be very tasty and fragrant. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you soon!
Strawberry jam - even sounds fragrant. And it looks and tastes great! Strawberry jam is an easy way to stock such a delicious berry for future use by boiling it in sugar syrup.
In addition to being a berry loved by many for its taste and aromatic qualities, it is valuable for its organic acids; rich in nitrogen, iron, potassium, cobalt, silicon, manganese, phosphorus, iodine; contains pectin and essential vitamins: A, C, E, B, R. Fresh, of course, according to the above vitamin and mineral indicators, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.
The process of boiling berries and fruits, everyone knows, deprives them of their vitamin qualities, but mineral salts, beta-carotene, organic acids and fiber are preserved in strawberry jam. It is better to give preference to this method of boiling strawberries, which is a five-minute jam, in which, during short-term heat treatment, the valuable qualities of strawberries are more preserved.
It is generally accepted that strawberry jam can have a beneficial effect on the formation and content of red blood cells in human blood, due to which metabolism and blood pressure are normalized, which helps to strengthen blood vessels; immunity and balance of iodine in the human body are maintained. The diuretic properties of strawberry jam help with colds and even promote sound sleep.
The antioxidant properties of strawberry jam to some extent prevent the formation of tumors in the human body, being a prophylactic. This is such sweet medicine! No wonder the famous Carlson preferred to be treated exclusively with strawberry jam.
If you collect strawberries for jam on your site, then this should be done on a sunny day - without morning and evening dew, so that the berry is not watery. When choosing a berry on the market, give preference to dry and whole berries, equally ripe and equal in size - for best quality future jam.
It is advisable not to postpone the preparation of strawberry jam, so as not to lose its integrity, and in no case keep it in the refrigerator beforehand. The most beautiful and complete jam is obtained from medium-sized, preferably identical berries.
What do you need to make strawberry jam?
First of all, you need to choose a suitable container for the process of boiling strawberries. This can be a traditional copper grandmother's basin or any metal pan with a thick bottom, large enough, but made of corrosion-resistant metal to avoid unwanted chemical reactions.
The next step is the sterilization of suitable glass jars and tin lids, which must be washed thoroughly with dish detergent. Prepared jars should either be fried in the oven on a baking sheet covered with a towel, or steamed in a suitable kettle with boiling water. Either way, the jars are upside down. Wash hard lids with dishwashing detergent and boil in a small container. Thoroughly rinse and scald with boiling water all related items: a funnel, pouring spoon or ladle. The quality of the seaming key is quite important, because it is precisely because of its dilapidation that the sealing is not complete.
Pour the finished strawberry jam into dry and clean jars, without adding 1 centimeter to the edges of the dishes, and immediately cork with a can key under a hard lid. Closed banks with jam, it is better to cover until it cools evenly, in order to avoid a drop on the lid, which can later turn into a moldy plaque even in sweet jam. Storage in the future is normal - in a cool, dry place. Although it is difficult to strictly determine the shelf life of your jam, it is not advisable to store it for more than one year.
Preparing berries for strawberry jam
Sorting strawberries for jam is best done on the table. Small berries - in jam, medium and large - for dessert or in a pie. Discard poor quality berries. It is better to wash the selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use as a tea for discomfort in the stomach and intestines.
If the strawberry is a greenhouse, then it can be washed in a sieve with running water, but if it grew on the soil in the garden, then it is better in a saucepan with plenty of water so as not to injure the berries, but carefully remove it with a slotted spoon or hand and spread it in a thin layer on a towel to dry from water.
1. Homemade strawberry jam recipe
The berries are washed in several waters, the sepals are torn off, sorted by size, dried on a towel. If you need to introduce even large berries into the jam, then they can be cut into slices.
The proportions of strawberries and sugar for jam: 1 kilogram of sugar - 1 kilogram of strawberries. If the berry is not sweet enough, then depending on your preference, you can add 200-300 grams.
The berries are already in the cooking container, pour granulated sugar there in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with strawberries on fire and bring, without interfering, to a boil. From the moment the berries boil, you need to cook for no more than 5 minutes, constantly removing the resulting foam. The basin with jam is set aside from the fire for 10 hours until it cools completely and dense berries form.
Bring the jam back to a boil and cook for five minutes, followed by settling for a 10-hour break. There should be three such "five minutes". After the third - the jam is ready, pour it hot into dry sterilized glass jars, cork with sterilized tin lids and a can key. Cover with a towel until completely cool and store in a dry and cool place at room temperature.
2. Quick strawberry jam recipe
Lay the prepared berries in layers with sugar in a bowl suitable for cooking. Proportions of ingredients: 1 kilogram of strawberries - 1.2 kilograms of granulated sugar. Put the filled container with strawberries and sugar for a period of 4 to 6 hours in a cool place until the juice naturally forms.
The berries prepared in this way should be boiled until cooked in one step, constantly removing the foam formed during the cooking process. Until the moment of boiling, the container with jam must be periodically shaken and twisted, and from the moment of boiling, transfer to the smallest fire to avoid burning.
3. Traditional Strawberry Jam Recipe
Ingredients:
- granulated sugar - 1 kilogram;
- table vinegar - 1 tablespoon;
- table salt - 1 pinch.
Prepare strawberry jam like this:
- Put all the ingredients of strawberry jam in a suitable dish at once and wait for the natural juice. Put on fire and bring to a rapid boil, constantly removing the resulting foam. Cook in one go until done.
- Arrange the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and safely sterilize in boiling water for 10 minutes, after which the jars are taken out with a special jar holder and corked with a quality key.
- Cover jars with strawberry jam with a towel until cool without an internal cold drop. Store jam at room temperature, preferably in a dry and cool place.
4. Classic strawberry jam recipe
The preparation of berries, utensils for cooking and canning is traditional: wash the berries, pick the sepals, sterilize glass containers and hard lids for canning finished products.
Ingredients:
- fresh strawberries - 1 kilogram;
- granulated sugar - 1.5 kilograms;
- water for syrup - 1 cup.
Some housewives believe that this method of cooking “five-minute” strawberry jam helps to better preserve vitamins in it, which is not sufficiently certain, but it’s worth a try.
By classic recipe strawberry jam - cook like this:
- Place the required amount of sugar in a suitable container: per 1 kilogram - 1 glass drinking water- and cook the syrup over medium heat until the sugar is completely dissolved.
- Berries are laid out in the prepared boiling syrup, brought to a boil and boiled for five minutes with gentle stirring. As soon as the jam is cooked, cover with a lid, remove from heat and cover the pan with a towel to cool more slowly.
- The cooled jam remains to be laid out in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. Top can be corked with a nylon lid. Store at room temperature in a dry and cool place.
- There are many ways to test the readiness of strawberry jam. Experienced housewives see this by eye, and doubters can drop the syrup on a cool saucer and understand that the jam is ready by a non-spreading drop of syrup.
- It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam so that the berry to the berry and the aroma, like from the garden.
- To avoid sugaring the strawberry product, you should add a little vinegar or lemon juice - they will help the jam to thicken evenly and correctly, preserve the color of the berries better and give a special unsweetened taste.
- The addition of a small piece will help to better cope with the foam. butter at the end of the boil.
- If the lid on the jar of jam did not fall down after it cooled down, did not become concave, then it is better to store such a jar in the refrigerator and use its contents in the first place.
