Today in the “Winter Preparations” section - how to make strawberry jam. Finally, the long-awaited summer has arrived, and with it came the preparations of fruits, berries, and vegetables for the winter.

One of the first berries to appear in our garden beds is strawberry, also called “Victoria”, somewhere garden strawberry.

Whatever you call it, this beautiful, tasty, sweet, aromatic berry gives us incredible pleasure.

It’s fresh, it tastes good, you can eat it with tea or milk, bake sweet pies and cheesecakes, make cocktails and compotes, and all kinds of desserts.

It can also be prepared for long-term storage - freezing fresh, making preserves and jams, making compotes.

And in winter it’s very pleasant to open a jar of thick, aromatic jam with whole berries for tea, and you can also bake cheesecakes.

And today I will bring to your attention several recipes on how to make strawberry jam

First of all, let's look at such a very important process as preparing berries for processing; it is practically the same, no matter what recipe you use.

Preparing strawberries for jam

First of all, you need to sort out the berries - they should be ripe, but not overripe, without rotten barrels and the desired size, but this is not important

1. Wash well in cold water to remove various debris and possible insects.

2. Place in a colander and you can rinse again under running water and let the water drain

3. Lay it out on a kitchen towel to dry.

4. After this, separate the sepals from the berries; large berries can be cut, but you don’t have to do this

5. Victoria is ready to be processed into jam

Strawberry jam like grandma’s, thick, berry to berry

To prepare you need:

• Strawberries - per 1 kg. prepared berries
• Granulated sugar – 600 gr.
• Citric acid – 1/8 teaspoon or juice of half a lemon

Preparation:

1. Lay out in layers - part of the berry, sprinkle with sugar and so on for all subsequent layers

2. Pour the remaining sugar on top, level it, cover with a lid and leave for 8 - 12 hours so that the Victoria gives juice

3. This is what it looks like – a little sugar will remain on top, and juice will appear at the bottom

4. Carefully transfer the berries to a separate dish

5. There will be juice in your bowl and a lot of undissolved sugar.

6. Place the basin on high heat and begin to cook the jam, stirring to dissolve all the sugar.

7. Bring to a boil, remove any foam with a spoon and cook for 5 – 8 minutes

8. Place strawberries in boiling syrup

9. Very carefully, so as not to crush the berries, stirring constantly, bring to a boil over high heat

10. As soon as the jam boils, turn off the stove, cover the bowl with a towel and let it cool so that it sits for 6 - 8 hours

11. Place the completely cooled jam on high heat and bring it to a boil again, remove and cool again, this process must be repeated 1 – 2 more times, all the berries come out whole, they are not overcooked

12. Now you need to boil it to the desired thickness, and to prevent it from becoming sugary, add 1 teaspoon of lemon juice, or 1/8 teaspoon of citric acid diluted in a small amount of water, to 1 liter of prepared jam.

13. Place on low heat, bring it to a boil, if foam appears, remove it and cook to the desired thickness, about 10 - 15 minutes

14. While the jam is cooking, sterilize the jars

15. You can check the thickness by dropping it on a cold plate; if it does not spread, the jam is ready

16. If you need a thicker consistency, cook longer

17. Pour hot jam into jars and screw on the lids.

18. Turn over and let cool

19. It turns out sweet, sticky, with whole berries and very aromatic

Enjoy your tea!

Prepare the berries as described above

We need:

• Berry - per 1 kg. prepared berries
• Granulated sugar – 700 gr.

Preparation:

1. Add sugar to the berries, mix gently with a wooden spatula and leave for 2 – 3 hours.

2. Place the bowl with the berries on high heat and bring to a boil

3. After active boiling, remove the foam and cook for 5 minutes

4. Pour the hot jam into dry, sterilized jars and roll up the lids.

The jam is ready, store it in a cool place

Strawberry jam without boiling the berries

Necessary:

• Strawberries – 2 kg.
• Sugar – 1 kg.
• Water – 0.5 cups of water

Preparation:

1. Prepare the berry, pour it into a deep bowl
2. In a separate bowl, mix sugar with water and over medium heat, stirring, bring to a boil and cook the thick syrup for 5 - 7 minutes
3. Pour hot syrup over the berries and let cool completely.
4. The syrup will become thinner as the berries give up some of their juice.
5. Decant the syrup through a sieve and boil it again for 5 - 7 minutes
6. Pour boiling syrup over the strawberries again and let cool, repeat this procedure again.
7. If you want the jam to be thicker, use more sugar or boil the syrup longer
8. After the third procedure, place in prepared sterilized jars, fill with hot syrup, roll up the lids and cover them with a blanket, let cool slowly
9. The jam prepared in this way is obtained with a beautiful rich color and aromatic smell.

Strawberry jam without cooking for the winter (strawberries pureed with sugar)

Preparing the berries for processing

Need to:

• Berry – 1 kg.
• Sugar – 1 kg.

Preparation:

1. Using an immersion mixer, puree all the berries

2. Add sugar and stir until sugar is completely dissolved

3. Let it brew for 30 minutes

4. Place in sterilized jars, close with lids and put in the refrigerator

From what has been tested empirically, it is even easier and faster if you pour both the berries and the sugar into a blender and grind them in it, and you can pour them into plastic food containers with tight-fitting lids.

In such a container, jam can be stored in the cold, it practically does not freeze

Strawberry jam in French video

20.03.2018, 17:35

How to make thick strawberry jam for the winter with whole berries. 5 detailed cooking recipes

Published on March 20, 2018

Good afternoon dear friends. Today we’ll talk about how to cook thick, delicious strawberry jam to keep the berries intact, as well as preserve all the vitamins.

Strawberries are one of the first sweet berries to appear in the garden and delight us with their aroma and taste. After all, when there is a plate of strawberries on the table, it is simply impossible to pass by without trying these red berries.

Content;

Many housewives try to prepare it for the winter so that later in the cold season they can enjoy delicious strawberry jam. There are really a lot of recipes for making strawberry jam. But today we will analyze the most popular and most proven recipes for preparing strawberries for the winter.

In order to make any jam, not just strawberry jam, thick, you need to cook it for a very long time. Yes, it takes a lot more time, but the taste only benefits from it.

Ingredients.

• Strawberries 1 kg.
• Sugar 1 kg.

Cooking process.

In order for the strawberries to cook well, do not try to buy larger berries; small berries are welcome in this recipe.

Be sure to wash the strawberries, sort them and dry them. After washing, I lay it on a towel for about 20-30 minutes and periodically turn it over so that all the excess water is absorbed into the towel.

Leave the berries in sugar for 7-9 hours. I do this in the evening and leave it on all night.

In the morning you will see that the strawberries have given a lot of juice, which is good. Now you need to remove the berries using a slotted spoon. So to speak, separate the berries from the juice.

We put the berries separately, and put the syrup on the stove and cook it for about 20-30 minutes after boiling. Don't forget to stir it so it doesn't burn. During cooking, the syrup will become thick and decrease in size by about one third.

Remove it from heating and add berries to it. Leave the berries in the hot syrup again for 8-10 hours.

In the evening, when you come home from work, take the strawberries out of the syrup again and cook the syrup for 20-30 minutes after boiling, stirring occasionally.

And again pour the strawberries into the syrup and leave them in the syrup overnight. In the morning we repeat the process again, but now after boiling the syrup for 20 minutes, put the berries in boiling syrup and cook everything together for about 5-7 minutes. After which you can put the jam into jars and close it with lids.

Everything for strawberry jam is ready. Turn the twisted jars over and cover them with something warm, such as a blanket. Keep the jars with their lids down until they cool completely.

Strawberry jam for the winter with gelatin

In recent years, strawberry jam brewed with the addition of gelatin has begun to gain momentum. To be honest, this is practically not jam but strawberry jam, but the jam does not contain whole berries, which means it is still jam and a very thick jam at that.

Ingredients.

• 1 kg. Strawberries.
• 1 kg. Sahara.
• 10 g gelatin.
• Half a lemon.

Cooking process.

As always, sort through the strawberries and remove the leaves and stems. Rinse well and dry in a towel or colander.

Sprinkle the prepared berries with sugar and leave for 2-3 hours. During this time, the berry will release juice. To speed up the process, gently mix the strawberries with sugar every hour.

After 3-4 hours, you can put the pan on the stove and boil the strawberries. When foam appears, remove it with a spoon.

After boiling, leave the strawberries in the room for 7-8 hours.

Next, take half the strawberries into a separate container, and puree the rest using a blender. Then transfer whole berries into the resulting strawberry puree and add juice from half a lemon.

Prepare gelatin according to package instructions.

Place all the strawberries on the stove, bring to a boil, add gelatin and cook for another 5-6 minutes.

Afterwards you can put the jam into sterilized jars.

We screw the lids on the jars and store them until they cool completely, with the lids facing down under a warm blanket. Of course, when hot, the jam will be liquid, but when it cools enough and stands, the gelatin will thicken and the jam will be thick like jellied meat.

Classic recipe for strawberry jam with whole berries

It’s easier to cook thick strawberry jam using the classic recipe. It is also thickened by boiling the syrup. True, when mixing you need to be more careful so as not to tear the berries, and then you will succeed.

Ingredients.

• Strawberries 2 kg.
• Sugar 1.2 kg.

Cooking process.

Of course, it’s best to start making strawberry jam in the evening so that the berries have time to soak in sugar and release juice by morning.

Sort through the strawberries, removing leaves and twigs from them; it is also important not to miss spoiled berries in the jam. Only intact, ripe and firm specimens are allowed to be used for making jam.

Rinse the sorted strawberries, dry them and sprinkle with sugar. Alternate layers of strawberries and sugar. After adding sugar, leave the bowl with strawberries overnight.

In the morning, carefully remove all the strawberries using a slotted spoon so that only the released syrup remains in the basin. Place the basin on low heat and begin to boil the syrup, stirring it constantly. It is important that all the sugar dissolves.

After the syrup has boiled for 5 minutes, add all the strawberries. Wait until everything boils again, cook for 5-6 minutes and turn off the heat completely. Leave the jam on the stove to cool for the next 7-8 hours.

After 8 hours, boil the jam again and cook it for at least 10-15 minutes. Then you can check how thick it has become. Scoop some jam into a spoon and drop a little onto a plate. After a couple of minutes the droplet will cool down and it will immediately become clear how thick the jam is. If the thickness becomes too old for you, stop cooking and put the jam into sterilized jars. And if not, then cook until the thickness you need.

Turn the lids on the jars upside down, wrap them in a warm blanket and leave them in this position until they cool completely.
Then we transfer it to a cool place for long-term storage.

Five minutes on thick syrup

The task was to cook aromatic and thick jam so that the berries remained safe and sound. It is also important that this jam retains all the vitamins and aroma of summer strawberries well.

Ingredients:

• 1 kg sugar.
• 1.2 strawberries.

Cooking process.

Wash and sort the strawberries.

1 kg. sugar, pour 100 ml of water and stir. Sugar, of course, will not dissolve immediately, but some part of it will definitely dissolve.

Place the pan with the sugar on low heat and simmer the sugar over low heat, stirring constantly. It's not an easy task, but it can be overcome. As soon as the mixture begins to boil, this means that the sugar has begun to turn into syrup. Be especially careful that it does not burn or form a lump.

After the syrup has boiled, add the berries and mix gently. Stirring without damaging the berries is also not an easy task. It’s easier to do this if you take a towel in your hands, grab the pan and shake it a little so that the strawberries are gradually immersed in the syrup. Bring to a boil again. Cook the jam for 5 minutes and remove from heat.

Place into jars and screw on the lids.

As in other cases, it may seem to you that the jam is not thick enough, but I assure you that when the syrup cools, it will become much thicker.

Fragrant strawberry jam with mint and lemon

Ingredients.

• 1 kg. Strawberries.
• Try making aromatic strawberry jam with mint and lemon. I came across this recipe last year and tried to make a few jars as an experiment. When we tried it in winter, we decided that this year we will prepare more of this miracle.
• 800 gr. Sahara.
• 5-6 sprigs of mint.

Cooking process.

1 Lemon.

First wash the strawberries and then sort them. If you do it the other way around, the berries can absorb a lot of excess moisture, which we don’t really need.

Sprinkle the sorted berries with sugar and leave overnight in a cool place. So if you leave it in a warm place overnight, there is a risk that by the morning the strawberries may ferment and the jam will no longer be made.

In the morning, simmer the strawberries over low heat for 5-10 minutes and leave to cool until evening.

In the evening, rinse the mint sprigs well. Remove the zest from the lemon. It is important to remove only the yellow part as the white part may taste bitter. The easiest way to do this is with a grater.

In winter, when you open the jam, you will, of course, feel not only the aroma of mint and lemon, but also a slight aftertaste. To be honest, the jam is not too thick, but it is very suitable for pies and desserts.

Strawberries are a berry that appeals to both children and adults. Dessert with whipped cream, cake filling, jam. All these delicacies come to mind at the mere mention of the word “strawberry”. The most important sweet - jam from this wonderful berry - will be an excellent preparation for the winter.

The berries for five-minute strawberry jam for the winter should not be overripe, and approximately the same size. It is advisable not to buy the fruits, but to collect them perfectly fresh from the garden. However, in this case, you will come across small and crumpled berries, which must be placed in a separate pan, since they will release juice when washed. Preparing for the winter may not work out in the end. Freshly picked fruits should be immediately sorted and washed thoroughly with water. You can start cooking: five minutes of strawberry jam for the winter will turn out delicious.

How to make strawberry jam Five minutes

To prepare the dish yourself, you can use one of the existing quick recipes. For any of the cooking methods, you need to prepare two main components: berries and sugar, from which five-minute strawberry jam is prepared. In a number of recipes, citric acid and gelatin are added. 5-minute jam is distinguished by its speed of preparation, and a delicious dish rolled up for the winter will be healthy during the cold months of the year. All thanks to the presence of a large amount of vitamins (A, C, B) and microelements (iron, zinc, phosphorus).

In addition to jam, you can try your hand at making jam, confiture, compote, and various desserts. You can use not only strawberries, but also arrange them. Combine the berry with raspberries, lingonberries, currants, cherries, sweet cherries and other ingredients of winter delicacies. On New Year's Eve, when the body lacks vitamins, homemade preparations will come to the rescue. This is a great way to please yourself and your loved ones with fresh berry cakes and a variety of desserts.

Classic recipe in syrup

It's easy to prepare the dish according to the classic recipe. Five-minute strawberry jam for the winter will require two ingredients:

• berries – 1 kg;
• sugar – 400 g.

Cooking method:

1. Wash fresh berries and remove stems.
2. Place the processed berries in a bowl or basin.
3. Mix the fruits and sugar thoroughly.
4. Wait 5-6 hours until the juice comes out and becomes syrup.
5. Empty the contents of the bowl into the pan.
6. Place the container with the contents on the fire and bring to a boil.
7. Once foam forms, remove it and cook for 2-3 minutes.
8. Distribute the jam among two half-liter jars and roll up tightly.
9. Place the jars upside down while they cool.

Quick recipe for strawberry jam without cooking

There is a simple recipe that allows you to make quick strawberry jam without cooking. For this you will need:

• fruits – 0.5 kg;
• sugar – 1 kg;

How to cook:

1. Wash the fruits, remove the “tails”.
2. Place in a blender and grind thoroughly.
3. While the blender is running, constantly add sugar in small portions.
4. Leave the mixture overnight until the sugar is completely dissolved.
5. Place treats into clean jars.
6. For best storage, cover the mouth of the jar with parchment paper and then screw on the lid.

How to make thick strawberry jam with whole berries

An interesting and popular five-minute recipe for strawberry jam with whole berries is used by a lot of housewives. The delicacy is thick, very tasty, with a bright aroma. Five Minute Ingredients:

• berries – 1 kg;
• sugar – 1.5 kg;
• water – 1 glass.
• gelatin - a third of a teaspoon.

Recipe for strawberry jam with whole berries:

1. Sort and wash the fruits.
2. Boil syrup from a kilogram of sugar, after pouring it into a basin or pan.
3. Remove the container with the syrup from the heat, add water, add the main component, and let it brew for four hours.
4. After the time has passed, place the basin on the stove and let it boil, stirring constantly and removing the foam.
5. Add 0.5 kg of sugar, gelatin, stir and cook until tender over low heat.
6. Let the “five minutes” cool, and then pour it into jars.

Recipe for wild strawberries with citric acid

Some people prefer to use wild strawberries as an ingredient for jam, which grows naturally in meadows and forest edges. It turns out especially tasty if you add a little citric acid. Before cooking, taste the wild berries - they may taste bitter (if they grew in coniferous forests). The recipe for strawberry jam for the winter is prepared from:

• berries – 1 kg;
• sugar – 0.5 kg;
• citric acid – 0.5 teaspoon.

How to cook:

1. Carefully sort the fruits and remove stems and leaves.
2. Turn the sugar into syrup by preheating it over low heat, stirring constantly.
3. Add citric acid and mix well in the container.
4. Pour the main ingredient into the syrup and let it simmer for 3-5 minutes.
5. Remove the liquid from the stove, pour into jars, and screw the lids on tightly.
6. Winter preparations must be stored in the refrigerator.

Five-minute strawberries for the winter in a slow cooker

With the advent of multicookers, the process of making jam has become much easier. Thanks to the built-in programs, even a child can prepare a treat. Moreover, the treasured dish will look like in the photo from culinary magazines. Have to take:

• berries – 1 kg;
• sugar – 800 g;
• water – 100 g.

Method for preparing strawberry jam for the winter in a slow cooker: Five minutes:

1. Peel the fruits from the stalks, rinse and dry.
2. Place sugar in a multicooker bowl and add boiled water.
3. Use the “jam” mode, and if it is not available, then press “stew” or “broth”.
4. Stop the slow cooker periodically to stir the syrup inside the bowl.
5. Place the prepared fruits, previously crushed in a blender, inside the device.
6. Stir and let cook for 5 minutes.
7. Pour the treat into jars and seal.

How to cook from frozen berries

It is not always possible or enough time to prepare food for the winter during the harvest period. It happens that you want jam in the cold months of the year, and the ingredients are only frozen fruits. This is not scary, because they tolerate frost well and retain all their beneficial and taste qualities. You need to take:

• strawberry – 1 kilogram;
• sugar – 2 kilograms.

Cooking method:

1. Add sugar to the not yet defrosted fruits and stir.
2. Leave to thaw (3-5 hours).
3. Mix thoroughly again and place on low heat.
4. Wait for the mixture to boil.
5. Remove the foam, stir for five minutes, remove the pan from the stove.
6. Leave the mixture on the hot stove (30 minutes) until it reaches the desired condition.
7. Pour the “five-minute drink” into jars or serve immediately.

Don’t forget that you can come up with an interesting recipe yourself based on these delicious fruits of the most common garden plant. For example, jam with the addition of apples, quince or currants. You can also make compote, jelly, jam, confiture, and much more from frozen winter preparations. Jam is a simple dish that anyone can prepare and enjoy in the winter.

Video recipe for making strawberry jam for the winter

The recipe for strawberry jam for the winter according to the recipe from this article is the simplest and most common among housewives. Recipes close to strawberry jam are strawberry jam, strawberry jam. And yet - how to make strawberry jam for the winter? What's the best recipe?

There are a huge variety of cooking methods. Each housewife makes strawberry jam in her own way, but each method has its own general rules. How nice it is to open a jar of jam in winter and enjoy the taste of strawberries. So, let's start cooking.

Features of making strawberry jam

1. Strawberry jam is loved by many people not only for its taste, but also for its beneficial properties. To preserve them fully, do not delay the duration of heat treatment. Pre-mixing the berries with granulated sugar will help reduce juice. After 2 hours, the strawberries will release juice, making the task easier for you;
2. If you plan to seal the jam in jars, first sterilize the lids and the container itself. To do this, the dishes can be heated in the oven or boiled on the stove, and then dried thoroughly;
3. Only ripe fruits are used to prepare the delicacy. Unripe berries have virtually no smell and are considered tasteless. In this case, overripe specimens are boiled down so much that they disintegrate. For this reason, strawberries should be moderately ripe and fragrant;
4. The quality of the product depends on how many berries you boil at a time. It is not recommended to send more than 2.5 kg for heat treatment. fruits Otherwise, the strawberries will begin to “go limp” and fall apart. You will end up with jam, not preserves. In addition, too long simmering kills all vitamins and beneficial enzymes;
5. Before making jam, the berries must be prepared. The fruits are sorted to exclude foreign debris. Next, the strawberries are washed in a bowl of cold water. Be sure to dry the berries by placing them on a soft cloth. Otherwise, the jam will turn out liquid. After drying, remove the bowl and leaves;
6. After packaging the finished product into jars, wait for the composition to cool completely or partially, do not rush to seal it tightly. Do not allow condensation to accumulate on the inside of the lid, which is rolled up with a special key. Spin only after steam has escaped;
7. An important aspect of making strawberry jam is adding a large amount of sugar. In most cases by 0.5 kg. berries account for about 650-750 g of sand. You cannot skimp on sugar; with less quantity, the jam will become moldy or ferment due to the development of bacteria;
8. You can preserve the original structure of the berries and soak them in a sufficient amount of syrup using step-by-step cooking. Sugar must penetrate into the cavity of the strawberry gradually, so the jam is prepared at certain intervals between the previous and subsequent boiling;
9. The cooking time for large and small strawberries varies greatly, so try to choose the same fruits. If you want to make jam in which the strawberries will remain in their original form, prepare a dish of small berries. Large fruits languish for a long time and are boiled down too much in the process.

How to make strawberry jam

• Which strawberries are suitable for making jam?. It is better to take strawberries for jam from your own garden bed. This is due to the fact that the housewife will pick strawberries on a sunny day and in the late afternoon. It is in the evening that the berries on the bushes will be very dry. If you have to buy strawberries at the market, then you should choose one that has not started to leak;
• Preparing strawberries for making jam. Before preparing strawberries in the form of jam, it is advisable not to wash them, but only remove the sepals. If water procedures cannot be avoided, then it should be washed in small portions and immediately laid out on towels to dry;
• Quantity of strawberries for making jam. Good strawberry jam should be quite thick and have whole, firm berries. If you put a lot of berries in a basin at once, they may become wrinkled under their own weight. From this it follows that there should not be too many strawberries in the basin - depending on the size of the cooking vessel, only 1 or 2 kg.

Other secrets for making strawberry jam. To make the jam tasty and beautiful, when cooking it you must follow the following rules:

1. The strawberries in the basin must be spread out in an even thin layer and sprinkled evenly with sugar, the amount of which is indicated in a particular recipe;
2. After the strawberries release their juice, pour it into a separate bowl and boil until it becomes liquid honey;
3. Place strawberries in thick strawberry syrup and cook in four batches for 5 minutes each. After each such heat treatment, allow the jam to cool for at least 8 hours;
4. Before sprinkling the strawberries with sugar, you can moisten them a little with regular vodka. Alcohol will make the berries denser and after cooking they will resemble candied fruits. Take 1 tablespoon of vodka per 1 kg of raw materials;
5. When cooking jam, you should not stir it, but rather shake the bowl. This will promote the integrity of the berries;
6. Be sure to remove the foam from strawberry jam. A wooden spoon is well suited for this; the foam sticks well to the bottom of it.

How long to cook strawberry jam

Cooking time depends on the preferences of the individual housewife. Some people like thick, boiled jam, more like jam, in which case the cooking time will be the longest - up to half an hour and in several batches. Others like liquid jam, which retains the taste of fresh berries and vitamins to the maximum.

This jam is cooked for no more than 10 minutes. There is also the so-called five-minute jam. The name speaks for itself. 5 minutes after boiling, turn off the jam and transfer it to sterile jars and put it in a cool place - in the cellar or in the refrigerator. Without a refrigerator, in a city apartment, such jam will not be stored.

How to make strawberry jam:

• After boiling, classic jam should be on the fire for about 15 minutes;
• Five-minute strawberry jam should boil for 5 minutes after boiling;
• But to get thick strawberry jam, there are some tricks: we need 1 kg. fresh strawberries, 1.5 kg. sugar, lemon juice and a packet of vanillin. We pick off the stems from the strawberries, wash and dry them. Strawberries should not be wet. Take a stainless steel pan, put strawberries on the bottom and sprinkle with sugar. Add a packet of vanillin there. We wrap it in a towel and put it in a warm place, we need to get the juice. The juice has appeared, now we put it on the fire. The foam that appears during the process must be removed. Cook, stirring. When the jam boils, turn the heat down and cook for 20 minutes after boiling. Remove from heat, let cool overnight and pour in the juice of one lemon. The next day, again bring to a boil and cook for 20 minutes.

How to make strawberry jam with whole berries

Let's look at the classic recipe. Its essence is to preserve the integrity of the berry. So that you can open it later in the winter and the jam will have a beautiful aesthetic appearance. Mostly housewives cook strawberry for five minutes. Because such jam is easy, simple and quick to cook.

We'll look at it a little later. But sometimes you want it to be like grandma’s. So viscous, thick, with dense berries one next to the other. Such jam, of course, takes a little longer to cook in several batches. It turns out sweet, but very tasty and aromatic.

Ingredients:

• Strawberries - 1 kg;
• Sugar - 600 g;
• Citric acid - 1/8 teaspoon.

Strawberries should be ripe, not overripe. No rotten barrels. And preferably the same size, although this is not essential.

Cooking method:

1. Wash the berries. We will do this in an immersive way. There is often dirt and sand. Pour water into a basin, pour in the berries and rinse well and quickly. Place in a colander. After this, the strawberries can be further rinsed under running water. Please note that we are not removing the stalks yet;
2. Place them on a clean kitchen towel to dry slightly. Distribute over the entire surface;
3. For every kilogram of strawberries we add 600 grams of sugar. Weigh the required amount of sugar. It is desirable that it be white. Because the amount of foam depends on this. We separate the sepals from the berries. Mostly I twist it out, and if there is any left, we clean it with a knife. Large berries can be cut in half. Place in a large saucepan or frying pan. We have a metal basin;
4. We will cook the jam several times. Therefore, all the berries will have time to cook. Sprinkle sugar in layers. We level each layer. Be sure to have a layer of sugar on top. Strawberries should give juice. Cover with a lid and leave overnight. It can be for the whole day. At the same time, make sure that the juice does not turn sour;
5. To make the jam berry by berry, set aside the strawberries separately after they have steeped;
6. We put the berries aside. Strawberry juice and a fairly large amount of undissolved sugar remained in the basin. We put the basin on the fire. The fire is now almost maximum. And when heating, we ensure that the sugar is completely dissolved;
7. Bring to a boil. We remove the foam. And cook for about 5-7 minutes. The strawberry juice should reduce slightly. The fire is still fast;
8. Pour in the reserved strawberries. And over high heat, with gentle stirring, very carefully, bring to a boil. Once it boils, leave to cool completely and stand. It is usually recommended to leave for 6-8 hours. The top can be covered with gauze or any other loose fabric;
9. Our jam has cooled down. Turn on high heat again and bring to a boil. We need the jam to boil quickly. Then turn off the heat and leave to cool completely and stand;
10. Cook until desired thickness. The next step is to boil the jam to the desired thickness. And to prevent it from becoming sugary, we will add a little lemon juice. This time cook over very low heat. Warm it up very carefully. If suddenly it boils and there is foam, then remove it. But as a rule, it no longer happens. Cook the jam over low heat after boiling for about 10-15 minutes. While cooking, sterilize the jars;
11. We will check the thickness in the usual way by dropping a drop of jam onto a cold plate. If the drop does not spread, it is ready. If you still want the strawberry jam to be thicker, cook a little more;
12. Pour into sterilized jars. We close it immediately. Turn it over. And let it cool completely. There is no need to cover it with anything. It turned out sweet and sticky. The berries are dense and dark. And literally berry after berry...

Strawberry jam for the winter “Five Minute”

For those who will be cooking strawberry jam for five minutes for the first time, the recipe will help you do it correctly and get a high-quality homemade product. There is a simple and quick way to prepare strawberry dessert in one step. The essence of it is to boil the berries with syrup over high heat for only 5 minutes.

In this case, the strawberries remain intact, it doesn’t take much time to cook, but the preparation can only be stored in the refrigerator at a temperature of 10–15 °C for no more than 1 year. The syrup in this strawberry jam remains liquid for five minutes even after cooling.

There is also another, more complex way to prepare five-minute strawberry jam for the winter in several steps. One of the main advantages of such a preparation is that it does not take up space in the refrigerator, but can be stored at room temperature for 3 years. In this case, the syrup is of medium thickness, and the fruits soaked in sugar become dense and hold their shape well.

Ingredients:

• Strawberries - 1 kg;
• Lemon juice - 1 tbsp;
• Sugar - 1 kg.

Cooking method:

1. What housewives like about Pyatiminutka strawberry jam is that you can use any strawberry to make it: medium, small, not very beautiful, so to speak, second-class berries. Typically, such strawberries are much cheaper than select ones, which makes it possible to make jam;
2. So, wash the strawberries and let the water drain. Then remove the stalks. If you come across very large strawberries, it is better to cut them in half so that all the berries, including large ones, have time to boil in 5 minutes;
3. Immediately place the prepared strawberries in an enamel bowl or pan; you can use other non-oxidizing dishes;
4. Sprinkle strawberries with sugar. To ensure that the strawberry five-minute can be stored well without refrigeration, add 1 kg for every kilogram of strawberries. Sahara. With less sugar, we either cook the strawberries longer, but at the same time lose some of the vitamins, or store the finished jam in the refrigerator;
5. Cover the strawberries in sugar with a clean towel and leave for a couple of hours so that the berries release their juice. Usually, ripe strawberries release juice very quickly, and there is a lot of it;
6. Place the pan with the strawberries that have released their juice on the fire. Heat over low heat, shaking the pan from time to time so that the bottom strawberries do not start to burn. As the strawberries heat up they release more and more juice;
7. Remove any foam that appears with a clean wooden spoon;
8. To prevent the jam from becoming sugary and cloyingly sweet, add a tablespoon of lemon juice;
9. Boil the jam for 5 minutes over medium heat. Pour the hot strawberry jam into dry, clean jars, carefully seal with metal lids and place the lids down. The next day, store the cooled jam in a dark, cool place (away from heaters and sunlight);
10. Strawberry five-minute jam is not very thick, since strawberries contain a lot of juice, and the jam itself is cooked for only five minutes. Sometimes housewives do this: berries and part of the syrup are rolled up in the form of jam, and part is closed separately, and used to make drinks and jelly icing for cakes.

Strawberry jam - the best recipe for the winter