Strawberry Jam with Whole Berries - 10 Recipes

Many do not understand the difference between jam and jam. In jam, the berries are boiled. In jam - strong, each well separated from one another. To get strawberry jam with whole berries, you need to withstand a treat for a long time during cooking. Then the strawberries will look almost as soon as collected from the garden.

Classic Strawberry Jam

This procurement option is the simplest, using the minimum number of products. Despite the fact that in our time you can buy jam all year round in a store, your own cooking will always be tastier and more aromatic. Having tried strawberries according to this recipe, you will get the very true taste of childhood.

Ingredients:

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

Cooking:

1. When choosing berries for jam, you should pay attention to a strong fruit of a small size.
2. Remove all sepals. Remove spoiled berries to the side.
3. Rinse thoroughly so that there is no sand and earth left, otherwise the jam will be spoiled.
4. Roll a paper towel on the table. Pour strawberries. To dry.
5. To weigh. After sorting through the berry, its weight decreased.
6. Prepare as much sugar as there is strawberries left.
7. Spread in layers, sprinkling with sugar.
8. Leave for a day. During this time, the berries will let the juice, all the sugar will dissolve.
9. Put on the stove. Without departing from the treat, wait until it boils. Watch carefully, as soon as it boils, you need to put the fire on a minimum, otherwise the jam will boil.
10. Remove from heat, leave to cool for 24 hours.
11. After the specified time, put on fire, bring to a boil, reduce heat to minimum and boil again for five minutes.
12. Do not forget this time to remove the foam that forms on top.
13. Fire off.
14. Pre-treat the banks with steam, boil the lids.
15. Pour hot mass into prepared containers. Screw the lid tightly.

From such a quantity of products, 12 half-liter cans are obtained.

“Strawberry in its own juice”

 

According to this recipe, the berry is aromatic, strong, with a slight crunch while eating goodies. Harvesting is in small jars.

It is interesting:how to cook strawberry jam

Ingredients:

• sugar - 900 g;
• strawberries - 3 kg.

Cooking:

1. When picking berries, give preference to the whole, without dents or other damage to the fruits. The berry must be clean. From the rejected berries, cook the compote.
2. Do not wash the berries. Leaves do not delete.
3. Prepare a dry container. Arrange strawberries. Do not sprinkle strongly so as not to damage the fruit.
4. Add all sugar at once.
5. Shake well. Clean in a cold place for 12 hours. Then remove and leave at room temperature for six hours.
6. During this time, a sufficient amount of juice will appear.
7. Cans can be steam sterilized, put in the microwave at low power.
8. Boil the lids.
9. Arrange berries in cans, try to stack carefully so as not to damage.
10. Put the remaining sweet juice on the ring, bring to a boil. Wait for the complete dissolution of sugar.
11. Syrup add to berries. Screw on the cover.
12. Take a wide basin. Cover the bottom. Put cans in it, pour water to the center of the jars. Water should become hot, but not boil. Stand for 20 minutes.
13. Screw tightly on the cover. Put to cool.

If syrup flows out of the cans or air bubbles appear, it means that they rolled badly. It is necessary to open the cans, pour the jam into the pan, boil, sterilize and roll up again. It depends on the quality of the workpiece whether the delicacy will last until winter.

Strawberry Jam for the Winter "Five Minute"

 

This recipe for strawberry jam with whole berries is suitable not only for fresh, but also for frozen strawberries. It is preparing very fast. You can roll up tasty, fragrant jam for the winter or not suffer with large volumes of berries, freeze and cook at any time. Due to the short cooking time, the berries are strong and delicious.

Ingredients:

• sugar - 3 kg;
• lemon juice - 6 tbsp. spoons;
• strawberries - 3 kg.

Cooking:

1. Sort strawberries. Release from leaflets. Rinse in a large volume of water.
2. Fall asleep with sugar. Leave for six hours.
3. Cook over low heat. Immediately after boiling, increase the heat to maximum. To boil heavily. Cook exactly five minutes. During cooking, the volume increases. How much sugar is taken, so much will turn out a finished treat.
4. In order not to burn, mix with a wooden spoon or spatula. Peel off the foam regularly.
5. At the end of cooking, add juice from lemon.
6. Banks to prepare: wash, sterilize.
7. Pour jam. Close the lids.

If you want to feast on the gifts of summer right away, just pour them into clean jars and put them in the refrigerator. After cooling, the jam will become thicker.

Strawberry Jam with whole berries in a pan

In culinary art, discoveries occur every day, even while cooking familiar dishes. How could one think that jam would be prepared not only in a saucepan or basin? A new recipe, quick and tasty - a strawberry treat, cooked in an ordinary skillet. The only drawback is that you will have to cook in small portions, a lot will not immediately fit. But you can always find a way out, for example, take advantage of three frying pans at once and cook at the same time.

Ingredients:

• strawberries - 4 glasses;
• citric acid - 0.5 tsp;
• sugar - 2 cups.

Cooking:

1. To remove ponytails from each berry. Exclude soft and spoiled fruits. To wash.
2. The pan must be dry. Turn on the hotplate, heat.
3. Arrange strawberries, sprinkle with sugar.
4. Stir carefully so as not to crush the berries.
5. Keep on low heat until juice stands out. This will take about three to five minutes.
6. Once the sugar has turned red, set the timer to seven minutes. Cook over medium heat, stir occasionally. Remove the resulting foam with a spoon.
7. At the end of cooking, pour citric acid.
8. Prepare banks. By the time they make jam, they should be sterilized.
9. Ready jam immediately pour into jars.
10. Remove the remaining foam.
11. Cover, cover and stand until completely cooled.

Berries should not be placed in a thick layer in a pan, otherwise the taste and appearance of the desired product will deteriorate.

Homemade Thick Strawberry Jam

On a cold winter evening, it is pleasant to sit down with a cup of hot tea and enjoy sweet thick jam. There is nothing tastier than a treat made from strawberries. And if the berries are strong and the syrup is thick, the taste becomes magical. To achieve this result, use only high-quality berries.

Ingredients:

• sugar - 2.6 kilograms;
• strawberries - 2 kg.

Cooking:

1. Sort the berries. Bad clean. Remove leaves and wash.
2. Fall asleep with sugar.
3. Leave until morning.
4. Bring to a boil over high heat, boil for five minutes. Remember that the pan should be larger than the volume of berries.
5. Covering with a towel, leave for half a day.
6. Boil, boil for five minutes. Let it brew for 12 hours.
7. Cook again.
8. Prepare banks.
9. Pour jam into prepared containers. Close the lids. Leave to cool.

For a thicker jam, the cooking process on the stove increases up to five times.

French Strawberry Jam with Whole Berries

 

Berries are prepared using lemon, which gives an original touch. Heat treatment time is the shortest, which means that all important vitamins are preserved.

Ingredients:

• lemon - 1 pc.;
• strawberries - 2 kg;
• sugar - 1.4 kg.

Cooking:

1. For this recipe we take large fruits that need to be washed and cleaned from greens.
2. The pan is best used with a thick bottom.
3. Pour berries, pour sugar.
4. Insist 12 hours
5. Squeeze the juice from the lemon, pour over the strawberries.
6. After boiling, cook for five minutes.
7. Cool by removing from the stove.
8. Separate the berries from the syrup.
9. Boil the liquid for an hour on low heat, removing the resulting foam.
10. Transfer the berries back and boil for another five minutes.
11. Roll up.

Gelatin jam

Many hostesses try to make fragrant thick jam every year, but each time they fail. After all, few people like a liquid, fluid treat. If you encounter such a problem, use a recipe that contains gelatin. In this case, your efforts will succeed. The advantage of this option is that the syrup will not spread, it can easily be applied to the base of a pancake or loaf, it has a long storage period. It turns out a beautiful dessert.

Ingredients:

• strawberries - 800 g;
• water - 100 ml;
• sugar - 400 g;
• gelatin - 2 tbsp. spoons.

Cooking:

1. Rinse berries, remove sepals, dry.
2. Cut the strawberries into six pieces.
3. Transfer to pan. Fall asleep with sugar. Stir gently.
4. Bring to a boil, cook for five minutes.
5. Survive an hour without fire.
6. Boil again and cook for five minutes.
7. Gelatin should be taken quickly dissolving. This will reduce cooking time. Pour it with water, wait until it swells.
8. Get the berries from the syrup.
9. Boil for 15 minutes. Transfer gelatin. Stir. Add berries.
10. After boiling, cook for three minutes.
11. Pour the finished mass into prepared jars.

Strawberry jam with whole berries in a slow cooker

 

You will learn how to cook strawberry jam with whole berries using a slow cooker in this recipe. Fill the fourth cup with berries, otherwise the jam will run away.

Ingredients:

• water - 100 ml;
• sugar - 2 kg;
• strawberries - 2 kg.

Cooking:

1. Wash the berries. Enumerate by separating the sepals.
2. Put strawberries in a bowl.
3. Pour sugar and add water.
4. Select the “Extinguishing” mode for an hour.
5. At the closed cover, remove the valve.
6. Pour the finished product into prepared cans and tighten the lids tightly.

Strawberry Jam with Whole Berries and Chocolate

Strawberry jam takes the first place among sweet preparations for the winter. If you are a sweet tooth and are not afraid of experimentation, this recipe will definitely be to your taste. In addition to strawberries and sugar, chocolate is used.

Ingredients:

• strawberries - 750 g;
• chocolate - 300 g;
• sugar - 450 g.

Cooking:

1. Choose only strong, medium-sized fruits.
2. Wash, remove the stalks.
3. To prevent the jam from spoiling, take away all spoiled and rumpled berries. The weight of the sorted berries should be 750 g.
4. Place the berries in the basin. Add sugar. Shake the container so that sugar envelops the strawberries on all sides.
5. Let it brew for six hours. During this time, juice will stand out from the fruit.
6. Put on a big fire, when it starts to boil, a liquid will appear.
7. Cook for 20 minutes, constantly removing foam.
8. Break the chocolate into cells, place in a syrup with berries.
9. Set the fire to minimum, constantly stir with a wooden spoon or spatula.
10. Boil for 15 minutes. It will turn out a very aromatic jam.
11. In prepared jars that have undergone the sterilization process, pour jam. Close the lids. About 450-500 ml of sweet product is obtained from this volume.

Vanilla Jam

 

How to cook strawberry jam with whole berries so that it is not only tasty, but has an unusual pleasant aroma? Add the vanilla! The usual delicacy will acquire an unforgettable taste and sweet aroma.

Ingredients:

• strawberries - 750 g;
• vanilla - 1 pod;
• sugar - 300 g.

Cooking:

1. Peel the strawberries from the stalks, rinse.
2. Transfer to a container, cover with sugar. Leave for half a day. During this time, juice will appear.
3. Simmer. Get seeds from the pod and add to the sweet mass.
4. Boil. Remove from the stove and cool.
5. Put it on the fire again. Boil and boil for five minutes.
6. Sterilize the banks. Pour the sweet mass. Close caps tightly.

Cooking and Storage Tips

To make the jam perfect, with thick syrup and strong berries, you need to know important points.

1. It is always necessary to remove the foam during cooking.
2. If you want to get real healthy jam, use homemade strawberries for the workpieces.
3. After buying berries in a store or market, cook dessert immediately.
4. To keep the berry in shape, experts recommend removing the stem after the strawberries have been washed and dried.
5. Sort and sort the berry before cooking. Crumpled, spoiled strawberries for jam can not be used.
6. To make the berries strong, boil the composition at least three times.
7. All fruits must have the same degree of maturity.
8. In between cooking, cover the jam with parchment paper - this will help to avoid chapping and drying out.

Ready jam can be stored in a dark cupboard or basement. If the treat does not roll up, it is stored in the refrigerator under a tightly closed lid so that it is not saturated with odors and does not dry out.