How to properly cook aromatic strawberry jam. How to make strawberry jam so that the berries remain intact. How to make strawberry jam. Brief recipe

Good day, dear readers. Strawberry jam is considered a popular, almost national product; recipes for its preparation are passed down from generation to generation and adorn the pages of great works. Do you remember the dispute described by Leo Tolstoy in the Levins’ house, when daughter-in-law Kitty insisted that jam cooked without water tasted better?

This article will discuss step by step and with photos all the secrets of strawberry preparations. A simple recipe on how to make the most delicious jam in a slow cooker, quickly cook in five minutes, prepared with gelatin. Even a famous recipe from the cookbook of the great writer's wife will add to your notebook. Let's get started.

You will need very few utensils for cooking. First of all, it's capacity.

Give preference to dishes that are low but wide, such as a basin. As for the material, it is better to choose aluminum or copper, but the latter will take a long time to clean from the bluish coating - this is not applicable.

When choosing berries, give preference to ripe small fruits, always firm. Overripe and large ones will lose their shape when cooked, and the green ones will give the dish an undesirable sour taste.

Before cooking, sort out the tender berries and remove any wrinkled, green or rotten ones. Wash the remaining ones well in running water, being careful not to damage the product.

If they are heavily soiled, first fill them with clean liquid for a few minutes. Remove the sepals, place on a waffle or paper towel, and allow the berry to dry naturally.

When cooking, be sure to skim and remove foam. Pour the dish while boiling. Store the product in sterile prepared jars, under the lids rolled up with a special key.

Jars and lids must be sterilized. The container is turned over, wrapped in a warm blanket and in this state is cooled to room temperature. This will take at least a day.

Classic strawberry jam recipe

According to the classic recipe, no water is added during cooking. It is not recommended to stir during cooking; the preparation is made with whole berries. . To ensure that the sugar dissolves completely, the container is lifted and shaken several times.

The amount of sugar is taken to taste, usually less than berries. Approximately 1.5 kg of sweets per 2 kg of strawberries. When preparing, follow the following sequence:

• Set aside half of the sweets. Place the prepared berries in a container in layers, sprinkling each layer with granulated sugar.
• Cover the bowl with a layer of gauze and set aside until the sweetness dissolves, approximately 7 hours.
• Bring the liquid to a boil over low heat, shaking the container occasionally. Add remaining sweetness. Boil over low heat for five minutes.
• Cover with gauze and set aside until completely cool, 7-10 hours. Place the pan over low heat, bring to a boil, and simmer for five minutes. Cover and set aside until cool. Before the third boiling, prepare the container for further storage in the winter.

For the third time, boil the jam for at least 5 minutes. Pour into jars. Cool to room temperature, upside down and wrapped.

Recipe for thick strawberry jam

To prepare thick jam, take four parts of berries and three parts of sugar. Additionally, you will need 1 lemon per 2 kg of finished product; it will help the dish preserve better and add sourness. Recipe for the winter:

• Place the prepared fruits in layers in a container, sprinkling them with sugar. Set aside for 7-8 hours until the juice appears.
• Place the pan over low heat and bring the ingredients to a boil, stirring gently occasionally. Add lemon juice. Check for doneness before turning off the heat.

How to check readiness? Approximately 10 minutes from the start of boiling, drop a drop on a saucer; previously housewives used a fingernail and a little jam for this purpose.

The finished product should not spread. Cook if necessary. Store under a metal lid in sterile jars.

Jam, five-minute recipe

Many people believe that Five Minutes is the best recipe. Despite the quick preparation, the preparation turns out delicious. Take one and a half times more granulated sugar than berries. Cooking sequence:

• Place the berries in a saucepan, pouring sugar in layers. Cover with a cloth and set aside until juice is obtained. It will take at least seven hours.
• Drain the juice. Boil for a few minutes, skimming off the foam.
• Pour juice over strawberries. Bring to a boil over low heat and simmer for five minutes.

Roll into sterile jars. Turn it over, wrap it up. In this state, cool to room temperature.

Video - strawberry jam, five-minute recipes

Strawberry jam without boiling the berries, recipe

Which jam tastes better, overcooked, cooked in five minutes, or not cooked at all? Everything is delicious, to make sure of this, let's try not cooking the berries at all.

This way the vitamins will be better preserved and the aroma will hardly change. There is such a recipe. To prepare, take twice as much fruit as sweets. The sequence is:

• Start with the syrup. Dissolve granulated sugar, 2 kg of sweets and a half glass of water. Boil the syrup until viscosity.
• Pour syrup over fruits and set aside for 10 minutes.
• Drain the syrup and bring to a boil again. Pour the liquid into the berries and let sit for 10 minutes.
• Repeat the procedure a third time. Close the metal covers with a key.

Refrigerate upside down and wrapped. Store in a cool place.

Strawberry jam with gelatin

Winter preparation according to this recipe looks great and can be served with pancakes or baked goods. The dish is very easy to prepare. For 3 kg of strawberries you will need 1.5 kg of granulated sugar and 3 tbsp. spoons of gelatin:

• Cover the strawberries with half the sugar and set aside for 5 hours.
• Bring the dish to a boil over low heat, add the remaining sweetness, cook for 5 minutes.
• Cool for 4 hours. Dissolve gelatin in a small amount of water. Bring the dish to a boil, add gelatin and cook for 10 minutes.

Roll into sterile jars with metal lids.

To prepare jam according to this recipe, take 20 grams of pectin, 1 kg of sweets and berries. Grind the prepared fruits or grind them in a blender. Bring to a boil over low heat, add pectin and sweetness, cook for 10 minutes.

Strawberry jam in a slow cooker

The multicooker has a significant drawback: it cannot cook a large volume. But it’s great for preparing dishes without any sugar at all.

Simply place the berries in a bowl and set them to soup or stew mode for an hour. Stir the products periodically. To avoid spilling, fill the bowl no more than halfway.

In the same way, preparations for the winter are cooked with sugar. Pour the liquid into prepared sterile containers. Cool while covered.

Video - delicious strawberry jam in a slow cooker

Literary recipe

I. S. Turgenev’s mother prepared the recipe according to the above recipe, and the writer has never tasted tastier jam. Everything is simple here. The only peculiarity is that the dish is prepared with rose water. To do this, pour tea rose petals with water and bring to a boil over low heat.

To prepare 1.5 kg of berries, you will need syrup from 1 kg of sugar and one and a half glasses of water, half diluted with rose water. Pour the boiled boiling syrup over the strawberries and cook for 5 minutes. Refrigerate. Drain the syrup, bring to a boil and cook.

Only four times. Store in glass containers covered with metal lids.

The above recipes will help you make delicious jam and preserve it until next summer. From those offered, you can select your best one or try them all at once and compare the results. I am sure, no matter what strawberry jam recipes you choose, you will like them, and the dish will be very tasty.

Leave comments and be sure to share the article about strawberry jam recipes with your friends on social networks, so the recipe will always be at hand. All the best and see you soon on the blog.

Strawberry jam even sounds fragrant. And it looks and tastes great! Strawberry jam is an easy way to store such a delicious berry for future use by boiling it in sugar syrup.

In addition to the fact that it is 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 the most important vitamins: A, C, E, B, P. In fresh form, of course, according to the vitamin and mineral indicators listed above, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.

The process of boiling berries and fruits, as everyone knows, deprives them of their vitamin qualities, but strawberry jam retains mineral salts, beta-carotene, organic acids and fiber. It is better to give preference to a method of boiling strawberries, such as five-minute jam, in which, with short-term heat treatment, more valuable qualities of strawberries are 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, which normalizes metabolism and blood pressure, which helps strengthen blood vessels; Maintains immunity and iodine balance in the human body. 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 agent. This is such sweet medicine! It was not for nothing that the famous Carlson preferred to be treated exclusively with strawberry jam.

If you collect strawberries for jam on your own site, you should do this on a sunny day - without morning and evening dew, so that the berries are not watery. When choosing berries on the market, give preference to dry and whole berries, equally ripe and equal in size - for the best quality of the future jam.

It is advisable not to delay preparing strawberry jam so as not to lose its integrity, and under no circumstances should you keep it in the refrigerator first. The most beautiful and complete jam is made 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 granny basin or any metal pan with a thick bottom, of sufficient size, but made of corrosion-resistant metal to avoid unwanted chemical reactions.

The next step is to sterilize suitable glass jars and tin lids, which should be thoroughly washed with dishwashing detergent. The 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. In any option, the banks are upside down. Wash the hard lids with dishwashing detergent and boil them in a small container. Thoroughly rinse and scald all accompanying items with boiling water: funnel, pouring spoon or ladle. The quality of the sealing key is quite important, because it is precisely because of its deterioration that sealing is not complete.

Pour the finished strawberry jam into dry and clean jars, not adding 1 centimeter to the edges of the container, and immediately seal with a can opener under a hard lid. It is better to cover closed jars of jam until they cool evenly, to avoid a drop on the lid, which can later turn into a mold plaque even in sweet jam. Further storage is usual - in a cool, dry place. Although it is difficult to strictly name the shelf life of your jam, it is not advisable to store it for more than one year.

Preparing berries for strawberry jam

It is better to sort strawberries for jam on the table. Small berries - in jam, medium and large ones - for dessert or in a pie. Throw away poor quality berries. It is better to wash selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use them as tea for discomfort in the stomach and intestines.

If the strawberry is a greenhouse one, then it can be washed in a sieve with running water, but if it grew on soil in the garden, then it is better in a saucepan with a lot of water, so as not to injure the berries, but carefully remove it with a slotted spoon or by hand and spread it in a thin layer on a towel to dry. water.

1. Homemade strawberry jam recipe

The berries are washed in several waters, the sepals are torn off, sorted by size, and dried on a towel. If you need to add even large berries to the jam, they can be cut into slices.

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 in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with the strawberries on the fire and bring, without stirring, to a boil. From the moment of boiling, the berries should be cooked for no more than 5 minutes, constantly removing the resulting foam. The bowl of jam is set aside from the heat for 10 hours until it cools completely and firm berries form.

Bring the jam to a boil again 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, seal with sterilized tin lids and a can opener. Cover with a towel until completely cooled and store in a cool, dry place at room conditions.

2. Quick recipe for strawberry jam

Place the prepared berries in layers with granulated sugar in a container suitable for cooking. Ingredient proportions: 1 kilogram of strawberries - 1.2 kilograms of granulated sugar. Place the filled container with strawberries and sugar in a cool place for 4 to 6 hours until juice forms naturally.

Berries prepared in this way should be cooked until tender in one step, constantly skimming off the foam that forms during the cooking process. Until the moment of boiling, the container with jam must be shaken and swirled periodically, and from the moment of boiling, switch to the lowest heat to avoid burning.

3. Traditional strawberry jam recipe

Ingredients:

• granulated sugar - 1 kilogram;
• table vinegar - 1 tablespoon;
• table salt - 1 pinch.

Prepare strawberry jam as follows:

1. Place all the ingredients of strawberry jam into a suitable container and wait for the natural juice. Place on the fire and bring to a vigorous boil, constantly skimming off any foam that appears. Cook in one batch until done.
2. Place the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and sterilize in boiling water for 10 minutes, after which remove the jars with a special jar holder and seal with a high-quality key.
3. Cover the jars with strawberry jam with a towel until cool without any cold drop inside. Store jam at room conditions, preferably in a dry and cool place.

4. Classic strawberry jam recipe

The preparation of berries and dishes 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 glass.

Some housewives believe that this “five-minute” method of cooking strawberry jam helps to better preserve the vitamins in it, which is not entirely certain, but it’s worth a try.

According to the classic recipe for strawberry jam, cook it like this:

1. Place the required amount of sugar in a suitable container: for 1 kilogram - 1 glass of drinking water - and cook the syrup over medium heat until the sugar is completely dissolved.
2. Place the berries in the finished boiling syrup, bring to a boil and cook 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.
3. The cooled jam remains to be placed in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. The top can be sealed with a nylon lid. Store at room conditions in a dry and cool place.

1. There are many methods for determining the readiness of strawberry jam. Experienced housewives can see this by eye, but those who have doubts can drop syrup onto a cool saucer and understand from the drop of syrup that does not spread that the jam is ready.
2. It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam, so that the berry is identical to the berry and the aroma is like from the garden.
3. To avoid sugaring the strawberry product, you should add a little vinegar or lemon juice - they will help the jam thicken evenly and correctly, better preserve the color of the berries and give a special unsweetening taste.
4. Adding a small piece of butter at the end of cooking will help you cope better with foam.
5. If the lid on the jar of jam after it has cooled does not fall down or become concave, then it is better to store such a jar in the refrigerator and consume its contents first.

Everyone, without exception, loves fragrant thick strawberry jam! If in winter you can taste whole sweet berries and wash them down with hot tea, then you can say that there is definitely happiness.

The simple recipes for strawberry jam that I have selected for you will help you stock up on this summer delicacy for future use and while away the long, winter evenings with a cup of tea with your favorite girlfriends.

And if you get tired of seagulls, then look here. Here you will find a couple of delicious home-made ladies' liqueurs!

Strawberry jam without boiling the berries

The perfect recipe for making jam without cooking. In summer, in hot weather, you don’t really want to stand at the stove - it’s hot. So try my recipe. It will help keep strawberries almost fresh.

For jam you will need:

• strawberries – 1 kg;
• sugar – 800 gr.

Preparation:

We wash the strawberries and remove the stems.

The berry for jam should be dense and dry! Even a small substandard will bring all our efforts to naught.

In a large container, sprinkle the berries with layers of granulated sugar. Leave the bowl at room temperature overnight.

In the morning we prepare the jars and sterilize them using a proven method. The sugar should completely dissolve overnight. To make sure of this, you can check the juice by carefully stirring the jam with a spoon.

Place the jam in hot jars and cover with a lid.

It is better to store it in the refrigerator or cold cellar.

Strawberry jam with whole berries - a classic recipe with step-by-step photos

Ingredients:

• strawberry – 2 kg;
• sugar – 1,200 kg;
• lemon juice – 2 tbsp. spoons.

Preparation:

We wash the berries and dry them on a kitchen towel. Pour layers of peeled strawberries and granulated sugar into the bowl in which we will prepare the jam. We leave the workpiece overnight and begin the process in the morning.

First, very carefully transfer the berries into a separate bowl and boil the syrup. There is a lot of sugar at the bottom of the bowl. It should completely dissolve in the juice.

Place the container on high heat, bring to a boil, wait 5-7 minutes, skim off the foam and add the berries.

Cook over high heat until it returns to a boil, gently stirring the strawberries into the syrup. Leave the jam for 8 hours.

If you started cooking in the morning, then the next stage will be just in the evening. Thus, boil the jam 2-3 times for 5 minutes at a time and leave to stand for 8 hours each time.

The last stage is boiling the treat to the desired thickness. Boil the strawberries over low heat for 15-20 minutes, and check the thickness with droplets on a plate. But I personally always try it myself. The jam cools quickly in a spoon and it becomes clear what it will be like in a jar. You definitely can't go wrong.

The photo shows a completely finished dessert - after all the cooking. This is how a strong berry turns out.

Before the last cooking, add 2 tbsp. spoons of lemon juice. It will preserve the sweet preparation from mold and sugaring!

Place the finished delicacy hot into sterilized jars, close the lids and turn over. It is better to store it in a cool place! Maybe in the cellar.

Classic jam differs from “quick” desserts in its dark burgundy color and honey consistency. And on winter evenings it will delight both children and adults with its aromatic sweetness!

Strawberry jam “five-minute”

You will need:

• strawberries – 1 kg;
• sugar – 1 kg;
• a pinch of citric acid.

Preparation:

1. Strawberries need to be washed, removed from the stems and large berries cut in half. Fill the mixture with sugar and gently shake the bowl so as not to crush the strawberries. Leave the future jam covered for 8 hours. During this time, the berries will give a lot of juice.
2. Then put the strawberries and sugar on the fire, bring to a boil and cook for 5 minutes, skimming off the foam.
3. We repeat the operation 2 more times. After each cooking, the jam must cool completely. At the end of the last cooking, add a pinch of citric acid and that’s it - our dessert is ready.

How to make thick strawberry jam

Another way to make thick strawberry jam. It turns out aromatic and incredibly tasty.

You'll need:

• strawberries – 2 kg;
• sugar – 1.5 kg;
• half a lemon with zest.

Preparation:

1. Cover the berries prepared in advance with sugar and leave overnight. The strawberry will release juice and it will begin to dissolve the sugar.
2. In the morning, put the preparation on the fire and boil for about 10 minutes. We catch the berries with a slotted spoon, transfer them to a separate bowl, and cook the syrup for an hour with the lid open.
3. Then add finely chopped half a lemon with zest and cook for another hour.
4. Now you can return the berries to the syrup and continue cooking on low heat for 20-30 minutes.

We check the thickness of the jam like this - pour syrup onto a plate and draw a dividing line; if it does not leak, then the dessert is completely ready!

Bon appetit!

Recipe for strawberry and banana jam

Sometimes we have to put in a lot of effort to please our family and friends! You can take a note of a simple recipe for strawberry and banana jam and write it down in a notebook. This is a completely new solution to the well-known strawberry taste - fresh and unconventional!

Ingredients:

• strawberries – 1 kg;
• bananas – 2 pcs;
• sugar – 700-800 gr.

Preparation:

1. Leave the berries sprinkled with sugar to sit overnight to release the juice.
2. In the morning, put the strawberries on low heat and cook until the sugar is completely dissolved.
3. Peel the bananas, cut into cubes and place in a saucepan with jam.
4. Cook for another 15 minutes, remove from heat, and leave the delicacy for 3-4 hours.
5. Then boil the dessert again until fully cooked. Pour into jars and store them.

And delicious foams can be served with morning tea.

Strawberry jam with gelatin – recipe and photo

Strawberry jam with gelatin is thick and very tasty. It is prepared according to a simple and quick recipe, and is stored for a long time at room temperature.

We will need:

• strawberries – 500 gr;
• sugar – 300 gr;
• gelatin – 10 g;
• mint optional.

Preparation:

1. Sprinkle washed and peeled strawberries with sugar. You can add a sprig of mint for taste.
2. Let the berries stand for several hours, and then place the bowl on low heat. The foam needs to be skimmed off, and after a while the mint sprigs should also be removed.
3. While the berries are boiling, prepare gelatin according to the standard recipe. As a rule, it is indicated on the pack.
4. After 10 minutes of cooking, gradually pour in the gelatin and stir the jam.
5. Keep the dessert on the stove for another 5-7 minutes, turn it off and let it cool completely.

The boiled strawberries need to be ground in a blender until smooth and gelatin should also be added.

Liquid jam will become thick very soon. It can be served to the table to the delight of family and dear guests!

Strawberry jam with mint

Fragrant strawberry jam can be supplemented with new notes of mint and oriental spices. The original recipe is worthy of further culinary feats and surprised admiration!

Ingredients:

• strawberries – 1 kg;
• sugar – 1 kg;
• water – 200 g;
• basil (mint) or mint – 1 sprig;
• lemon – 1 piece;
• spices - ginger root, nutmeg, cinnamon powder, lemon zest and juice.

Preparation:

1. First, make syrup from sugar and water.
2. Then add 20 grams of finely chopped ginger root, 2 level spoons of nutmeg, a level teaspoon of cinnamon, juice and zest of one lemon. Basil and mint sprigs will add flavor and aroma to the jam.
3. Bring the syrup to a boil and begin to put the berries in it. At the beginning of cooking, skim off the foam and stir occasionally gently.
4. In total, boil the jam for 5 minutes, let it cool, and repeat the procedure 2 more times.

Spices and mint will give the dessert a unique exotic taste. The jam will charm children and adults with its sweet taste and delicate mint aroma!

And as always, finally, a video recipe for thick strawberry jam with hard berries.

Bon appetit and see you soon!

Hello, dear friends!

Let's talk today about making strawberry jam. Want to try something new other than five-minute jam?

In fact, there are a great many recipes for strawberry jam. And many of them are unusual and tasty and worth trying!

Therefore, today we have prepared for you 15 recipes for strawberry jam for the winter with step-by-step photos.

Today we will cook a lot and very interestingly, not only from strawberries, but from strawberries and victoria, with the addition of exotic fruits and ingredients. You haven't tried this yet, go ahead!

Many of these recipes are quite old, just little known. As they say, everything new is well forgotten old.

You will certainly surprise your family and friends with such conservation.

To quickly jump to the desired section of the article, use the links in the blue frame.

Thick strawberry jam with whole berries and grapefruit (orange)

Have you ever tried strawberry jam with grapefruit? Its taste is sweet and tart, and its smell... The jam has an amazing citrus aroma that will not leave anyone indifferent.

If suddenly you don’t like grapefruits (or someone in your household), then feel free to take an orange instead. The taste will be softer, but the citrus aroma will be no worse!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1 kg
• grapefruit or large orange - 1 pc.
• juice from half a lemon
• ground dry ginger - 0.5 teaspoon

Preparation:

We sort through the berries to eliminate any spoiled ones. We thoroughly rinse the strawberries in water, for this you can use a saucepan, and after chatting the strawberries in warm water, we put them in a colander.

For jam with whole berries, it is better to choose dense, medium-sized strawberries. It is necessary that it be elastic enough, then during cooking it will retain its shape and not fall apart from the jelly.

Place the strawberries on a paper towel to dry.

Take a pan with thick walls or a basin. Avoid aluminum containers, as they will cause the berries to oxidize. The same applies to a spatula or spoon for stirring; it is better if they are wooden or plastic, but not metal.

Place the strawberries in a saucepan, add sugar, shake to better distribute the sugar between the berries.

Let the berries release their juice overnight. If you want it faster, then at least 8 hours.

Shake the infused strawberries again and place on low heat. There is no need to stir to maintain the shape of the berries. You can only gently rock the pan itself.

We press down the floating berries with a spatula so that they are completely immersed in the syrup.

As soon as the syrup starts to boil, turn it off.

Let the jam cool slowly and leave to steep for another 10 hours.

Let it sit again overnight.

Why insist so many times? This is necessary so that the strawberries absorb the syrup and become well candied. It is then that it acquires a special elastic consistency.

After the third proofing, it’s time to add grapefruit (orange) to the jam.

To do this, you need to peel it, disassemble it into slices, remove the white shell from each slice (they are very bitter and will spoil the taste). Cut the peeled slices into large pieces.

Place the jam on low heat and pour the grapefruit pieces into it. Using a spatula, gently help them distribute and submerge well in the syrup.

As soon as the jam becomes warm, squeeze the juice of half a lemon into it. This trick is needed to prevent the jam from becoming sugary during storage. If you don't have lemon, you can use citric acid.

As soon as the jam boils, add dry grated ginger and help it distribute. We wait a minute and turn it off.

We place our jam in pre-sterilized jars and seal them. We place them on the lids “upside down” and wrap them up.

After the jam in the jars has cooled, you can store it in a cool, dark place.

By the way, if your strawberries are small, then it will be enough to bring them to a boil just twice, like other small berries, such as strawberries.

Five-minute strawberry jam with whole berries and mint

Mint gives this jam an interesting taste and aroma. The smell is refreshing, and in combination with strawberry it is very pleasant.

The jam itself has a mild mint flavor.

Ingredients:

• strawberries - 1 kg
• granulated sugar - 750 gr (1 kg)
• large lemon - half
• mint sprig

Preparation:

We prepare the strawberries: wash them thoroughly, remove the stems and spoiled berries.

Place the strawberries in a cooking bowl and sprinkle with sugar. Why did I list two options in the ingredients? We have one for sweet strawberries - it allows us to reduce the amount of sugar.

Well, if strawberries are a little sour or you just like them sweeter, then feel free to take a kilogram.

Squeeze the juice from the lemon into the same bowl.

Shake the saucepan to distribute the sugar and leave to infuse and release the juice overnight or for 8-10 hours.

If it is hot, then the dishes must be moved to a cool place or put in the refrigerator, otherwise everything will turn sour and ferment.

It is convenient to leave it to steep overnight so that you can start cooking with renewed vigor in the morning.

In the morning, put the resulting syrup on low heat.

Shake the saucepan periodically to create movement of the berries and sugar. So that the former are better saturated, and the latter is well dissolved. Let's remove the foam!

Bring the syrup to a boil and cook for five minutes.

Turn off and leave the syrup to infuse until evening (if you cooked it in the morning). Or at least 10 hours.

In the evening we put it on the stove and move on to the final part. Place a sprig of mint in the syrup. Bring to a boil again and cook for five minutes.

Turn it off. Let it sit overnight.

In the morning we take up the jam again. We throw away the mint sprig. She did her job, imparted the aroma and taste to the syrup and there is no need to leave it there.

If you leave it, the mint flavor will become too noticeable and will overwhelm the strawberries, it will be too much.

Bring the contents of the pan to a boil again, cook for five minutes and distribute into sterile jars.

Roll it up, turn it upside down and wrap it in a blanket.

Our jam is ready, all that remains is to transfer it to the cellar or pantry for storage.

The trick: to make the syrup crystal clear, you can strain it through a fine sieve.

Strawberry pureed jam for the winter without cooking the berries

A great way to prepare strawberries! It is so simple and hassle-free!

Of course it's not really jam. But it is undoubtedly delicious and, by the way, it contains more vitamins than ordinary jam.

This recipe is ideal for any berry, be it strawberry, Victoria or wild strawberry.

Ingredients:

• strawberries - 1 kg
• sugar - 1.3 - 1.5 kg

Preparation:

We remove the berries from the stalks, wash them well, then dry them. In this recipe, drying is important, because we will not cook the contents.

Water can cause the berry to ferment and the jar to burst.

Therefore, it is better to dry the strawberries completely.

Grind the berries in a blender. If you don’t have it, you can use a regular masher, and then some tasty pieces will remain.

When the sugar has completely dissolved, the “jam” can be sealed. We take sterile dry jars and close our mass in them.

This “jam” should be stored in the refrigerator.

You will need to keep an eye on him for the first few days. If suddenly the jam starts to rise and “play,” you will have to open it and boil it.

The reasons for this behavior of the jam may be a leaky lid or water that has entered.

Another good option: pour into food containers and place in the freezer.

It's more reliable. Well, since such jam never freezes too much, it is easy to get it at any time and enjoy it.

Very tasty strawberry mass, both adults and children love it!

Thick delicious jam with banana and gelatin

A very quick and tasty jam for those who love both bananas and strawberries. Together they go well together.

Ingredients:

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

Preparation:

We wash the strawberries, let the water drain and tear off the tails. If the strawberries are large, cut them into pieces, into 2 or 4 halves. If it's small, you can leave it whole.

We will need two good medium and ripe bananas. We clean them and cut them into pieces.

Stir bananas and strawberries in a saucepan and add lemon juice.

Add sugar to the berries, shake and leave to steep for 10-12 hours to release the juice.

For maximum thickness, you can mash the berries with a masher.

At this time, prepare the gelatin by first soaking it so that it swells.

Add cinnamon fifteen minutes after the syrup boils. Stir well.

At the end of cooking, when there are about five minutes left until the end, gradually introduce gelatin.

Pour the finished treat into sterile jars, roll it up, wrap it in a blanket and let it cool.

Store it in the refrigerator or in a cool, dark place.

This recipe is quite quick because it does not require repeated proofing, as in some other recipes. Therefore, I advise you to pay attention to it. Tastes amazing!

Strawberry jam “berry to berry” with cognac

The aroma of this jam is simply wonderful, cognac. Someone will immediately think that such alcoholic jam should not be given to children.

But actually it is not. Only one tablespoon of cognac is taken, and it will evaporate during the cooking process. Only the smell and taste notes will remain.

Ingredients:

• strawberries (or small strawberries) - 1 kg
• granulated sugar - 1 kg
• cognac - 1 tbsp. spoon
• grated nutmeg - 0.5 teaspoon
• water - 0.5 cups

Preparation:

In order for us to really get the jam that is called “berry to berry”, it is better to use garden strawberries for this recipe. It holds its shape better than strawberries.

Wash the strawberries and place them in a saucepan.

Cover the strawberries with sugar, take only half for now - 500 g. Shake the berries so that the sugar is distributed. And put it in a cool place to let out the juice.

Let it sit for 3-4 hours. You can even take it longer, then there will be more juice.

Add a spoonful of nutmeg to the contents.

Add water to make more syrup.

Add the second half of the sugar and put everything on medium heat.

Cook until it's ready. We determine readiness by dropping a drop of syrup onto a plate; if it does not spread, it has thickened enough, you can turn it off!

We store it where it is dark and cool. We store it in the dark so that the jam does not lose its rich color.

How nice it is to get a jar of this jam in winter!

Strawberry jam for the winter with pineapple

So we got to exotic fruits! Many of them go well with strawberries and form a wonderful and tasty duo. Let's try!

Ingredients:

• strawberries - 1 kg
• granulated sugar - 1.2 kg
• ripe pineapple - 1 piece
• medium orange - 1 piece

Preparation:

Wash the strawberries carefully so as not to bruise them. Unscrew the tails.

Place the berries in a cooking vessel. If it is very large, you can cut it into pieces. If it's small, leave it whole.

Peel the pineapple, remove the hard core, and cut the pulp into pieces the same size as strawberries. This will make the jam more harmonious and homogeneous.

Add pineapple to the pan with strawberries.

Squeeze the orange juice there.

Mix everything carefully using a wooden spatula.

We put it on the stove. At the same time, remove the foam. The heat is medium, make sure that the sugar does not burn, stir or shake the container periodically.

After boiling, turn on high heat and cook for five minutes.

Turn off and skim off the last foam.

Distribute into jars, twist, turn over, and wrap until cool. Ready!

Store the opened jar in the refrigerator.

Strawberry jam with rhubarb and mint

This is an old recipe and very original. Such jam is cooked as confiture for a more harmonious combination of ingredients. Its taste and aroma are very noble.

Ingredients:

• strawberries - 800 gr
• rhubarb - 300 gr
• granulated sugar - 1 kg
• fresh mint - 30 leaves

Preparation:

Prepare the berries: wash them, sort them thoroughly, tear off the stems. Mash them with a wooden masher.

Peel the rhubarb, cut into small pieces and add to the strawberries.

Pour the berries with sugar and leave to infuse for 3 hours so that they release the juice.

Wash the mint, dry and chop.

Place the syrup on the fire, stirring constantly, bring to a boil and cook for three minutes.

Then add mint and cook for another three minutes.

The confiture should be quite thick and not runny. Cook until it reaches the desired consistency.

Place the prepared confiture into jars.

Seal and turn upside down.

During the cooling process, you need to turn it back and forth a few more times to better distribute the contents inside the jar, while it is not yet completely frozen.

Store in the dark and cool, after opening - in the refrigerator.

Jam - strawberry jam with kiwi

Another exotic recipe that many will enjoy. Kiwi and strawberries complement each other perfectly.

And besides, this recipe is very quick, because... confiture does not require long cooking and infusion.

Ingredients:

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

Preparation:

You can vary the amount of strawberries and kiwi according to your taste. You can also use gelling sugar in this recipe.

Cut the washed strawberries and kiwis into equal pieces.

Sprinkle them with plain and vanilla sugar.

Leave for three hours to form a syrup. Stir with a wooden spatula to better dissolve the sugar.

Place on the highest heat and quickly bring to a boil.

After this, reduce the heat and cook slowly for 8 minutes, removing the foam.

Pour the confiture into jars, twist, turn over and wrap until cool.

We eat with pleasure on winter evenings.

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

French style strawberry jam with lemon and orange

This recipe fits perfectly with the saying: it’s better to see once than to hear a hundred times. A very interesting video with secrets for making jam for housewives. Let's look:

Dry strawberry jam

What is dry jam? What happens?

It happens, I tell my guests and take out a jar with such goodies. They are also called candied fruits.

And they are multifunctional! You can eat it in this form, or you can use it for filling and decorating cakes or pies, and even add it to compotes.

We will need a small berry - garden strawberry.

We will need:

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

Preparation:

We sort and wash the berries; if there are stalks, we remove them.

Place water in a saucepan and pour sugar into it. Bring to a boil until the sugar is completely dissolved and you get a sweet syrup.

The syrup must cool, after which we place strawberries in it.

Infuse the berries in the syrup for 24 hours in a cool place.

After a day, put the pan with berries in syrup on the stove and bring to a boil. Cooking berries. They should become translucent in the process.

Then take them out of the syrup and lay them out on any convenient surface to dry. You can use an electric dryer or oven to speed up the process.

Pour well-dried berries with powdered sugar and place in sterilized jars.

Close the lids tightly and store.

So yummy! Children also really like these candied fruits, they are like candy.

Making candied strawberries

There is also a good way to make dry jam, it is faster. I use it when I don't have time.

Ingredients:

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

Preparation:

Place sugar in water, stir and boil.

Place the berries in syrup and cook for ten minutes.

We put it in a colander, we don’t need the syrup anymore, let it drain.

Lay out the strawberries and dry them.

These are the elastic berries you should get.

Place into jars and seal. Dry jam is best stored simply in the pantry, without a refrigerator.

Swedish strawberry jam - silt

The Swedes also know a lot about strawberries and even have their own recipe for making them. Silt contains less sugar than our jam and the technology for preparing it is slightly different.

Ingredients:

• strawberries - 1 kg
• sugar - 600 -800 gr

We take less sugar if the strawberries themselves are sweet, if they are sour, then more. Therefore, there are two options for the amount of sugar in this recipe.

Preparation:

We also need a saucepan with a thick bottom.

The Swedes do not sprinkle strawberries with sugar, but immediately put them in a bowl, press them down so that enough juice comes out of them and set them to cook.

Boil strawberries for 15-20 minutes, stirring.

Remove from heat and only now add sugar. Stir.

Sugar should completely dissolve in hot syrup with berries.

Store silt in the dark and cool.

Here's a fairly quick Swedish recipe.

Thick strawberry jam - a very tasty recipe

This recipe is one of my favorites! It’s very successful and the jam turns out thick and tasty and is perfect for spreading on a sandwich for breakfast.

Ingredients:

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

Preparation:

We prepare the berries as usual (see previous recipes) I don’t want to repeat it.

We put it in a cooking dish, add sugar, shake the contents well to distribute it evenly and release the juice well.

We put this goodness in the refrigerator for 24 hours. During this time, the strawberries will release a lot of juice, and the sugar will completely dissolve.

It is better to take a saucepan with a thick bottom; do not forget to add lemon juice, which prevents sugaring.

Bring to a boil over medium heat and then simmer on low for another 30 minutes. We remove the foam.

The jam should thicken enough. It will become even thicker as it cools.

We place it in jars, roll it up and enjoy the winter!

Thick and delicious strawberry jam for the winter with gelatin - video recipe

There are even faster ways to make jam using gelatin. Then the cooking time is reduced, which is always a plus. I suggest watching the video recipe:

Here is a simple recipe for a childhood favorite delicacy!

Strawberry jam - sugar-free puree

Even this happens, not everyone really has a sweet tooth. After all, strawberries are a sweet berry in itself.

Let's make some wonderful sugar-free strawberry puree.

Ingredients:

• strawberries - 1 kg

Preparation:

Place the pre-peeled berries in a saucepan, squeezing slightly to release the juice.

Place on the stove and heat to 90 degrees, stirring, but do not boil.

Using an immersion blender, puree the contents of the pan.

And bring this mass to a boil over low heat, stirring constantly so as not to burn.

Cook the strawberry mixture for five minutes.

Place in jars and seal. All subsequent steps are the same as with any other jam: turn the jars upside down, wrap them until they cool down and place them in storage.

Store in cool and dark conditions.

These are such wonderful recipes, choose and cook aromatic and tasty jam to the delight of your family and friends!

If you liked the recipes, save them to your social networks by clicking the button below.

Thanks for stopping by. See you in new articles!

Date of publication: 07/06/2017

Who among us does not love strawberries, one of the most delicious and long-awaited berries.

This is not just a tasty berry, but a storehouse of vitamins and useful elements.

It contains vitamins B and C, rich in iron, potassium, magnesium, phosphorus, and pectin. It has a healing effect, normalizes metabolism, has a beneficial effect on the digestive system, improves cardiovascular activity, and is used to treat colds.

Tasty, fragrant, aromatic, and most importantly healthy jam is a must-have for the winter.

In the previous article, we prepared wild strawberry jam.

Today we will look at popular and unusual recipes for making strawberry jam.

Before you start making jam, you need to prepare the dishes and berries.

The preparation of the dishes was described in detail in the previous article.

Preparing the berries

• First, you need to sort the berries, choosing ripe, medium-sized berries (not too big and not too small).
• Rinse repeatedly using a colander. You need to try so that the berry does not absorb excess moisture, let the water drain.
• Place on a towel and let dry.
• Separate from sepals (tails)

Let's start making strawberry jam.

• Recipe for thick strawberry jam with whole berries
• Five-minute strawberry jam recipe
• Strawberry jam with mint
• Strawberry jam with lemon
• Strawberry jam with red currants
• Strawberry jam with cherries

Recipe for thick strawberry jam with whole berries

Ingredients:

• strawberries – 1 kg. prepared berries
• granulated sugar – 800 gr.

The proportion of sugar and strawberries is 1:1, but you can add a little less sugar, since the berries are already very sweet. For 1 kg of strawberries there must be at least 650 grams of sugar so that the berries do not start to sparkle. We will use only 800 grams of sugar in preparation.

How to make thick strawberry jam with whole berries

• Arrange the berries in layers in a saucepan

• And pour sugar on each layer of strawberries in approximately the same amount as in the picture

• Place the remaining sugar on top of the berry, level it, cover with a lid and leave overnight (10-12 hours) so that the berry produces juice.
• After the time has passed, remove the lid and we should see the same juice at the bottom of the pan.

• Bring to a boil, cook for 5-7 minutes, stirring occasionally with a wooden spoon, skim off the foam, let cool, put back on the fire, cook for 5-7 minutes. We do this 3-4 times, cooling each time. For a thicker consistency, you need to cook longer.
• It will be ready when a drop of jam does not spread on the plate.
• Place the hot jam into sterile jars.

• Jam jars can be turned upside down to make sure they are sealed.
• We put it in a cool place.

Is the jam ready? We can try!

Bon appetit!

5-minute strawberry jam recipe

This recipe is somewhat shorter and allows you to preserve more vitamins.

This jam is prepared easily and quickly.

Ingredients:

• 600-700 g sugar
• 1 kg strawberries

Preparation:

• We prepare the berries: cut large ones into four parts, use small ones whole.
• Prepare syrup based on 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar.
• Boil the resulting syrup from sugar and water in an enamel bowl over high heat.

• Add berries to boiling syrup and boil for 5 minutes.

• Stir with a wooden spoon.

• Place the jam in sterilized jars.
• Roll up our jam and turn it over. Let cool.

The jam is ready. Store in a cool place.

Bon appetit!

Strawberry jam without boiling the berries

This method of preparation will provide even more beneficial properties in our jam.

We will need about 500 g of sugar, 1 kg strawberries

Wash the berries, sort them, remove the stems and add them to the pan.

Grind the berries until you get small pieces.

Add 2.5 faceted glasses of sugar (500 g)

Stir and leave for several hours to dissolve the sugar. Transfer to a plastic bowl or glass container.

Fresh berry jam can be stored in the freezer, keeping the amount of sugar to a minimum.

If this strawberry jam is stored in the refrigerator, sugar should be added in the proportion of 2 kg of sugar per 1 kg of berries so that the berries do not ferment.

Store in the refrigerator.

Bon appetit!

Let's look at some unusual strawberry jam recipes

Strawberry jam with almonds and liqueur

They combine strawberries with everything in search of a unique, original taste. Let's try to experiment too.

Ingredients:

• strawberries – 1 kg,
• sugar – 1 kg,
• almonds – 80-100 g,
• liqueur "Ammareto" - 1 tbsp. spoon

Preparation:

Prepares the berries - sort them and wash them.

Add sugar to strawberries and leave for several hours.

Pour boiling water over the almonds for 10-15 minutes.

Drain the water. Fill the almonds with cold water. Let cool. Peel off the skin to avoid bitterness.

Add peeled almonds to the strawberries and sugar.

We put it on fire. And boil for 10-15 minutes after boiling. Cook over low heat in several batches.

A minute before the end of cooking, pour in the liqueur. The alcohol will fizzle out, and the unique taste of liqueur will remain.

Pour into sterilized jars and seal.

Bon appetit!

Strawberry-orange jam

Ingredients:

strawberries – 2 kg

sugar – 1 kg

orange - 1 pc.

Preparation:

Wash the orange thoroughly. Cut into pieces along with the peel.

Wash and sort the strawberries

Cover the strawberries with sugar and let them stand for 2-3 hours.

Add orange slices to the strawberries with sugar and put on fire.

Bring to a boil and cook for 10 minutes.

Turn off the heat (Remove from the stove). Leave until completely cool.

Then we put it on the fire again. Boil for 5-10 minutes.

Place the finished jam into sterilized jars and seal.

Strawberry jam with mint and basil

Ingredients:

• Strawberries – 2 kg,
• sugar – 1.5 kg,
• lemon – 1 large or 2 small,
• mint leaves – 20 pcs.,
• basil leaves – 20 pcs.

Preparation:

We sort out the strawberries and let the water drain.

Add sugar to the berries and leave for several hours to release the juice.

Let the berries cook and boil for 5 minutes over low heat.

Add the washed basil and mint leaves and cook for another 5 minutes.

Wash the lemons, grate the zest on a fine grater, and cut the pulp into small pieces. You can grind everything in a meat grinder.

Add lemon to the jam and cook for another 5-10 minutes.

Pour the finished jam into sterilized jars and seal.

Bon appetit!

Strawberry jam with lemon

Ingredients:

• Strawberries – 1kg,
• sugar – 1 kg,
• lemon – 1 large or two small ones.

Preparation:

We sort out the strawberries, wash them and dry them.

Covers the berries with sugar. And let it stand for 5-7 hours so that the juice appears.

Place on low heat. Bring to a boil.

Wash the lemon thoroughly. Three zests on a grater. Squeeze the juice out of the lemon. You can grind it in a meat grinder.

Add lemon to strawberries and cook for 10 minutes.

Pour the finished jam into jars and close with a key for canning.

Bon appetit!

Strawberry jam with tangerines

Ingredients:

• Strawberries – 1 kg,
• Tangerines – 1 kg,
• Sugar – 2 kg
• Water – 300 ml.

Preparation:

We wash the berries and dry them.

Wash the tangerines and blanch in boiling water for 5 minutes.

Remove and cool in cold water.

Cut the tangerines into beautiful slices.

Prepare sugar syrup.

Dip the berries and tangerine slices into boiling sugar syrup. Cook for 5 minutes.

Remove from heat. And let the jam cool.

We do this several times.

Pour hot jam into jars and seal.

Bon appetit!

Strawberry jam with red currants

This recipe is useful for strawberries, which have a harvest 2 times a year.

Ingredients:

• Strawberries – 1 kg,
• red currants – 1 kg,
• sugar – 2 kg,
• lemon juice – juice of 1 large lemon.

Preparation:

Wash the strawberries and let the water drain.

Wash and dry the red currants. Grind through a sieve to get rid of the seeds.

Grind the strawberries using a blender or meat grinder. Add sugar to it.

Add lemon and currant juice to the bowl with strawberries.

Place in a clean bowl. Store in the refrigerator.

Bon appetit!

Strawberry jam with cherries

Ingredients:

• Strawberries – 1 kg,
• cherry – 1 kg,
• sugar – 2 kg,
• juice of 1 lemon.

Preparation:

Wash the strawberries and let them dry.

Grind the berries in a blender.

We wash the cherries, remove the pits and also chop them using a blender.

Combine strawberries, cherries and sugar.

Place in clean jars and store in the refrigerator.

Bon appetit!

Strawberries go well with a variety of fruits and herbs. You can experiment and create your own unique recipes.

Bon appetit! Be healthy!