How to cook strawberry jam - 10 recipes for the winter

Strawberry jam is prepared by boiling berries in sugar syrup. This is a very useful product that contains many vitamins, acids and minerals. During cooking during cooking, the beneficial properties are lost. The most useful option for a five-minute prescription. Since the berry is not processed thermally, practically all vitamins are preserved as in fresh berries. Strawberry normalizes metabolism, normalizes blood pressure, strengthens blood vessels and immunity. Helps to recover faster with colds.

Features of making strawberry jam

How to cook strawberry jam?

If compared with other berries, then for strawberries do not need to boil sugar syrup in advance. Preparation is much simpler, you just need to fill it with sugar, cover the container with baking paper or a towel and leave it for ten hours. The berry itself will let the necessary amount of juice.

In order to have an equal amount of berries and syrup in the finished product, the same sugar is added per kilogram of fruits. If you want more syrup, use one and a half kilograms of sugar per kilogram of berries.

If you want to cook a large amount of jam, do not put the berries in one pan. This will damage the fruits. The ideal proportion for the pan is two kilograms of berries, excluding sugar. In this case, the fruits will cook evenly, the strawberries will retain their shape.

It is necessary to cook on low heat, constantly stirring, so that the berries are evenly cooked and not burnt. It is impossible to leave the product unattended, during boiling the foam rises instantly, and if you hesitate, it will be difficult to wash the heated plate from the syrup.

Many housewives believe that mixing berries during cooking is impossible, so as not to damage the fruits. It's a delusion. It is necessary to mix, but correctly. Use only a wooden spatula or spoon. There should be no sudden movements. Stir only along the walls and gently along the bottom, as little as possible touching the fruits.

Berries, covered with sugar, must let the juice go, it takes time. You can’t cook right away, strawberries will lose their shape, and undissolved dry sugar will burn.

Better to cook in an enameled basin. This material is evenly heated. Strawberries will not spread, remain strong and retain their original shape.

How to cook strawberry jam?

Being a delicate berry, strawberries do not need long preparation. Put on fire, you need to boil, boil for five minutes, stirring with a wooden spoon very carefully and removing the resulting foam in the process. After removing from heat, leave to cool for ten hours. So repeat three times. With this approach to cooking, the fruits remain strong, the syrup is transparent, the aroma is pleasant. With a longer cooking option, if you decide to cook more, the berry will lose its original appearance, the syrup will become thick. Between preparations, store without a refrigerator in a dark place, so that there is no access to direct sunlight.

How to choose the right berries?

When choosing strawberries, you should pay attention to the size and level of maturity. It is important to choose the right time to harvest. It is optimum to collect in dry weather, preferably in the afternoon. If collected in the morning, the dew is absorbed into the strawberries, the berry will become soft and watery.

Most delicious is jam from medium-sized berries. They do not fall apart during the cooking process, they look good when ready-made. If you take it to the refrigerator for a while, the berries will lose their sweet taste and aroma.

All collected or purchased berries should be placed on the table and sorted. Large and very small berries are not suitable for perfect jam. Fruits that are damaged, rotted and ripened do not leave for cooking. The stems are removed from good berries, then washed.

Some housewives do not wash the fruits before cooking. It is not right. Berry should be washed in order not to spoil the taste of jam with contaminants. Do not wash under a tap in a colander. The pressure of water will damage the appearance of the berries. Pour cold water into a large basin and rinse one by one during the selection of berries for jam. So the berries will not be damaged. The washed fruits are handled out and laid out on a towel. For a long time it is impossible to keep in a liquid so that they do not absorb water, do not become watery. It is recommended to dry completely so that excess moisture does not get into the jam. This process will take about six hours.

Strawberry Jam with Whole Berries. Recipes:

Tasty recipe: fig jam

Classic Strawberry Jam

The recipe for strawberry jam for the winter according to this recipe is the simplest and most common.

Ingredients:

• sugar - 3 kg;
• Strawberries - 3 kg.

Cooking:

1. It’s good to sort out the fruits. Remove the sepals. Rinse in the basin several times, changing the cold water. If it is not possible to purchase a medium-sized berry, then cut large ones in half.
2. After washing, dry the strawberries. You can leave it for several hours, so that the moisture evaporates or use a paper towel, gently get wet.
3. The berries are transferred to a high heat-resistant container and covered with sugar, leaving for ten hours.
4. After a while, when the berries released the juice, put on medium heat, bring to a boil. Next, cook for five minutes on low heat, not forgetting to remove the foam and mix.
5. After half an hour, when the mass becomes not so hot, cover with a towel or baking paper. Leave for ten hours.
6. Repeat the same procedure two more times.
7. After the third time, pour it hot into cans that have undergone the sterilization process. The container should be filled to the very top, leaving no room for air. If there is foam or bubbles, remove until cover is closed. Roll up the lids, previously boiled in water.

“Strawberry in its own juice”

There are few recipes for strawberry jam for the winter in their own juice. Their difference is in the rate of sugar and the time required for sterilization.

Ingredients:

• sugar - 500 g;
• Strawberry - 2000

Cooking:

1. Dry the prepared, washed berries, cover with sugar for ten hours.
2. Sterilize the banks. Arrange the berries. Spoon the juice with a spoon.
3. Boil the lids and close the container.
4. Cover the pelvis with a cloth, pour cold water. Put jars that should be in the water until the middle.
5. Turn on the fire. When it boils, cook for ten minutes.
6. Immediately tighten the covers, cover.

According to this recipe, two liter jars of goodies are obtained.

Strawberry Jam for the Winter "Five Minute"

This name got jam, because it cooks only five minutes. This is the fastest cooking option.

Ingredients:

• sugar - 2 kg;
• strawberries - 4 kg.

Cooking:

1. Sort out the fruits. Remove rotten and rumpled berries, stalks.
2. Using a basin of water, rinse each berry, changing the water several times.
3. Get the berries and dry. Excess moisture will harm the treat.
4. Transfer to a deep container, pour sugar on top.
5. Leave for ten hours. Do not mix the fruits.
6. Put on the stove. Boil for five minutes after boiling.
7. Remove foam. Together with her, the remaining garbage rises up, which is easy to collect.
8. Leave on for 24 hours.
9. Repeat the cooking process and roll up.

According to this recipe, a treat is obtained with beautiful dense berries and liquid syrup.

Strawberry Jam with whole berries in a pan

According to this recipe, an amazing taste of jam is obtained. Even those who do not like this treat at all will like it.

• strawberries - 1200 g;
• sugar - 800 g.

Cooking:

1. For this method of preparation, a small berry, but strong, is suitable. Sort the fruits: separate from the total mass of spoiled, rumpled and damaged berries. Remove leaflets. Wash, dry.
2. In a deep pan, mix the strawberries with sugar. Immediately put on a big fire.
3. In the process of cooking, juice will start to stand out from the berries. After five minutes, the treat will boil. Before cooking, take into account the moment, the mass changes volume when boiling and begins to rise. Therefore, do not lay berries to the brim.
4. Constantly stir using a wooden spatula. Peel off the foam. After a while, the mass will become thicker. Do a drop test. Take a plate, drip jam, if it does not spread, then it’s ready. During cooking, you can adjust the degree of density and remove from the fire sooner or later as desired.
5. In banks treated with steam, shift the mass with a spoon. Close caps tightly.

Homemade Thick Strawberry Jam

This cooking method is suitable for lovers of thick jam, which is easy to spread on the loaf and not be afraid to stain the table.

Ingredients:

• sugar - 4 kg;
• strawberries - 4 kg.

Cooking:

1. Rinse the fruits in the pelvis while peeling sepals.
2. Dry or pat dry with a paper towel.
3. Transfer the berries into a container and cover with sugar.
4. Pour sugar in several passes, after each time shaking the pan so that it completely envelops each berry.
5. Leave for 24 hours to let the juice.
6. Boil the mass. Boil for five minutes. Leave for a day.
7. During this time, the jam will acquire a beautiful rich color and aroma. Boil and cook for about 30 minutes, so that the delicacy is boiled and becomes necessary density.
8. Transfer to processed, sterilized jars. Tighten the covers tightly.

French Strawberry Jam with Whole Berries

Even foreigners love this delicacy.It is enough to add a new ingredient and from the Russian dish the jam turns into French.

Ingredients:

• lemon - 2 pcs.;
• sugar - 1400 g;
• strawberries - 2 kg.

Cooking:

1. For this recipe, choose medium-sized berries, small ones are not suitable. Rinse, peel the fruits.
2. Pour all the sugar and leave for 12 hours.
3. Squeeze the lemon. Pour juice into the strawberry mass. Put on fire and boil for five minutes.
4. Wait half an hour for the treat to cool slightly. Pour the syrup into a separate bowl, cook the berries on the smallest fire for 35 minutes, regularly stirring and removing the foam.
5. Pour back the syrup, boil for about five minutes. Harvest for the winter.

Gelatin jam

If you like dense jam, which cannot be spilled, and the mass is applied only with a spoon, this recipe is for you.

Ingredients:

• gelatin - 2 tsp;
• strawberries - 2 kg;
• lemon - 1 pc.;
• sugar - 2 kg.

Cooking:

1. Go through the berries, remove the leaves, rinse. If there are large berries cut in half.
2. Place the prepared fruit on the scale. In the process of selecting suitable berries, the weight has decreased. If there is not enough weight, add more berries or reduce the sugar rate.
3. Sprinkle sugar on the berries. They should be infused for a day.
4. Boil for five minutes. Leave on the table for six hours. Beat with a blender. Boil for ten minutes.
5. Squeeze the lemon. Prepare gelatin. Pour juice and gelatin into the strawberry mass.
6. Cook for ten minutes. Remove the foam.
7. Cool the jam and transfer to prepared containers. Roll up.

Strawberry jam in a slow cooker

Today it is the most convenient way of cooking. In a slow cooker, the treat itself is cooked and does not burn. Just calculate the volume of berries so that the jam does not boil during cooking.

Cooking:

• sugar - 2 kg;
• berries - 2 kg.

Cooking:

1. Rinse the fruits. Remove leaflets.
2. Put in the bowl of the multicooker.
3. Fall asleep with sugar.
4. Turn on the "Extinguishing" mode, after an hour the delicacy is ready.
5. Sterilize the banks. Screw on the covers.

Strawberry Jam with Whole Berries and Chocolate

Ingredients:

• gelling sugar - 1 kg;
• white chocolate - 200 g;
• citric acid - 10 g;
• strawberries - 2 kg.

Cooking:

1. Mix sugar with lemon.
2. Rinse the berries. To dry.
3. Pour in regular and gelling sugar.
4. Boil for ten minutes after it starts to boil.
5. Break the chocolate into pieces and pour into a hot mass. Stir to dissolve.
6. Roll up right away.

Vanilla Jam

A new, unusual taste of jam will add vanilla flavor.

Ingredients:

• honey - 600 g;
• strawberries - 2 kg;
• cane sugar - 400 g;
• vanilla - 4 pods;
• lemon - 2 pcs.;
• vanilla extract - 4 tbsp. spoons.

Cooking:

1. Rinse fruits, peel, sort out.
2. Remove seeds from vanilla pods.
3. Pour berries into a container, pour honey and add sugar. Add the pods and vanilla extract.
4. Pour juice from lemon into strawberries.
5. Cook over low heat, regularly removing the foam and stirring with a wooden spoon.
6. When the delicacy becomes thick and rich burgundy, you can remove from the heat and roll up.