Recipes for strawberry jam for the winter

Making strawberry jam is quite simple, but achieving perfection is more difficult. Try our recipe for thick and tasty strawberry jam for the winter...

8 hours

285 kcal

5/5 (5)

Many gardeners call strawberries the queen of berries, and cooks call them the queen of taste. Beautiful, sweet and fragrant, it just begs to be carefully picked from the garden, lovingly cooked and rolled into jars.

Strawberry jam is quite simple to prepare; it is more difficult to achieve perfection - to prepare it so that in a jar of jam opened in winter, the berries do not lose their shape, and the syrup turns out thick.

Which ingredients to choose

The fabulous aroma of strawberries does not need to be supported by other flavors, so to make jam the berries and sugar are enough. But if we have hope that all the jam will not end over the winter, we can add citric acid to increase shelf life and reduce the risk of sugaring.

To make strawberry jam, we collect or buy ripe but firm, dark red berries, without flaws, with ponytails. Strawberry tails are removed just before cooking.

Tips for making thick strawberry jam

1. We peel the strawberries very gently. If the berry is almost clean, simply wash it with a shower with low water pressure.
2. First clean the dirty berries as dry as possible, and then rinse them in the shower. In any case, do not keep the strawberries in water, otherwise they will soften.
3. To make the jam thick, it is better to cook it over medium heat.
4. Constantly stirring with a wooden spoon will help prevent the sugar from burning. Better yet, shake the jam. In this case, the berries have a better chance of remaining in their shape.
5. When conjuring over the jam, be sure to skim off the foam: all the “dirt” and bacteria contained in the berry are concentrated in it. If left, the jam may ferment or become moldy. In the end, foam in jam is unaesthetic.

If you want to make jam faster, you can simply pour a kilogram of strawberries with a kilogram of sugar, wait until they release their juice, put on the fire and boil.

Cook at low temperature for 5-10 minutes depending on the amount of juice.

The jam will certainly turn out delicious, but it is unlikely to be the product that people would say is “strawberry jam as thick as honey.” To enjoy classic thick strawberry jam in winter, you need to put in a little more effort. So let's turn to the simplest of complex recipes.

Ingredients

How to make thick strawberry jam:

1. Place 2 kg of clean strawberries in an enamel pan and cover it with 1.5 kg of sugar.
2. Leave the pan in the refrigerator for a day. During this time, the strawberries will gradually, and therefore correctly, release juice. To reduce this process to 3-4 hours, room temperature is needed.
3. We begin to prepare the jam on the stove: at low temperature, stirring, bring it to a boil. We turn the heat to minimum and let the jam “bubble” for another 10 minutes, constantly stirring and skimming off the foam.
4. Very delicately remove the berries from the syrup, place them in a wide container, and continue to cook the syrup for about another hour over low heat. This time is enough to cut two circles of lemon (along with zest) into tiny pieces.
5. After an hour, add lemon to the syrup and do not remove it from the heat for another 1-2 hours, depending on how thick the jam is to your liking. If our choice is a very thick jam, the syrup should boil down by at least a third.
6. At this stage, we also delicately return the previously extracted strawberries to the syrup. Continue cooking for about another hour over low heat, stirring gently.
7. Determine the thickness of the jam You can take a little syrup on a spoon and place it on a cold saucer. The drop should not spread.
8. Now, having removed the foam for the last time, you can pour the hot jam into pre-pasteurized dry jars.

Storing strawberry jam

Prefers strawberry jam for storage temperature + 10 - 15° C and dry room. Frosts are contraindicated for it - this threatens sugaring. Also, the jam will not like sudden changes in temperature - it may become moldy. Rarely does a family have strawberry jam that survives the winter. But it can be stored for two or three years. Of course, if the main principles of preparation were not violated.

What to eat with strawberry jam

Classic food- pancakes and pancakes with thick strawberry jam. But the culinary use of jam is not limited to this. You can primly put a dessert spoon of jam into your tea and savor it slowly, or you can spread a thick layer of the freshest bread with butter.

Strawberry jam is usually prepared at the end of the strawberry season, when the berry begins to disappear, gradually giving way to other seasonal berries and fruits. And, if you decide to make strawberry jam, then just use our proven recipes. Here you will find options for delicious and aromatic strawberry jam with whole berries, jam without cooking (strawberries in their own juice), thick strawberry jam (you can even use it as a filling in baked goods), learn how to cook strawberry jam with lemon, five-minute jam, how to make strawberry preserves for the winter. And also little secrets and tricks that you need to follow to make the perfect strawberry treat.

Try also strawberries.

How to make “Strawberry Jam”

10-minute jam recipe. This recipe produces beautiful (the jam retains its natural color), aromatic and very tasty jam with whole berries. It is better to use the same medium-sized berries.

Ingredients:

We take strawberries and sugar in a 1:1 ratio, water 50-70 ml per 1 kg of sugar, citric acid 2-3 pinches.

Making strawberry jam

Sort the berries and wash under running water. remove the stalks.

Pour sugar into boiling water; when the syrup is boiled, remove the sugar foam and add the berries. From this moment the countdown begins, cook the jam for 10 minutes over low heat. While boiling slowly, carefully stir the berries so as not to damage them; it is better to do this with the back of a spoon. 1-2 minutes before the end of cooking, add a preservative - citric acid. Place the jam in clean, sterilized jars.

Strawberry jam with whole berries without cooking

The jam is also very aromatic, with beautiful whole berries and clear syrup. For this recipe, select whole, undamaged berries. This jam should be stored in a cool place. Jam jars should first be washed well with soda and dried. 0.5 liter or 1 liter jars are suitable.

How to make strawberry jam without cooking in your own juice

Sort the strawberries, wash them and let the berries dry slightly. It's better to start making jam in the evening. We pour the berries into jars, and pour 100 grams into each jar on top. Sahara. Leave it overnight. The berries will release juice and the contents will decrease in volume. To keep the jars full, spread the jam from one jar into other jars.

For example, there were 3 jars, we transfer from one to the other two. Place the jars in a pan with warm water and sterilize the jars of strawberry jam in boiling water for 10-15 minutes.

Strawberry jam in its own juice is ready! Extraordinary yummy.

Strawberries in this jam turn out whole. Uncooked.

We will need: for 2kg. strawberries, 1.2 kg sugar, 500 ml water

How to cook strawberry jam for five minutes

First, the syrup is boiled: sugar is poured into water and simmered over low heat until the sugar is completely dissolved.

Pour the prepared syrup over the pre-prepared berries (wash, remove the stems); do not mix the syrup with the berries to avoid damaging the berries. Cover the container with berries with film or a towel and leave to stand for 2 hours.

At this time, you can prepare containers for jam: wash and sterilize the jars and lids.

After 2 hours, place the container with strawberries and syrup on medium heat and let it boil. From the moment the jam boils, cook for exactly 5 minutes and remove from heat.

Transfer the strawberry jam into prepared jars and screw on the lids. Turn the jam jars over, cover with a towel, and keep them like that until they cool completely.

Strawberry jam with lemon and mint

To make strawberry jam we will need:

For 1 kg of strawberries, 1 lemon, 700 g. sugar and mint leaves

How to cook:

Wash the berries under running water, let the water drain, let the berries dry slightly. Place the berries in a container, sprinkle with sugar and leave in this form overnight or for 7-8 hours. When the berries have released their juice, you can begin further cooking the jam. First, carefully mix the berries, add mint leaves, and cook until boiling. When the jam boils, cook the jam for 5 minutes.

Wash the lemon, grate the zest from one lemon, squeeze the juice from the pulp. Add the zest and lemon juice to the jam and cook for another 10 minutes. Place the finished strawberry jam into sterilized jars.

Strawberry jam for the winter

A very simple recipe for strawberry jam will help you utilize the berries if you have a large harvest.

We will need:

For 2 kg of strawberries (Victoria), 2 kg of granulated sugar, you can take a little less than 1.5 kg of sugar, provided that the berries are ripe and sweet.

How to make strawberry jam for the winter

To prepare the berries, it is best to soak the Victoria in a basin of water to remove all the dust and dirt. Then drain the water using a colander. But, if you don’t have time, then just rinse the berries well through a colander under running water and let the water drain. Remove the tails, in the process look and select rotten and spoiled berries.

Sprinkle the strawberries with sugar and leave for 1.5 - 2 hours so that the berries can release their juice. Then put on fire and bring to a boil. Remove the jam from the heat and leave for 4-5 hours. Then bring the jam to a boil again.

Transfer the hot jam into sterilized jars and roll up. Turn the jars over. Keep upside down until cool. Place jars of jam in a dark place for storage.

Frozen strawberry jam

This jam comes with the addition of apple and orange. Orange adds a subtle slight bitterness, apple also complements the taste and acts as an additional gelling agent. The jam turns out very tasty and lively due to the minimum cooking time.

We will need:

For 750g. strawberries, 1 orange, 2 apples, 2 bags of vanilla sugar, as well as 0.5 kg gelling sugar 1:2

How to make jam from frozen strawberries

Thaw strawberries. Wash the orange, cut into pieces and grind in a food processor. Grind apples and strawberries as well, not necessarily to a puree. In the container where the jam will be cooked, mix all the ingredients according to the recipe, bring the jam to a boil with constant stirring, and from the moment of boiling, cook for 4 minutes, constantly stirring the jam. Pour hot jam into prepared jars. Can be closed with nylon lids. Frozen strawberry jam is ready!

Thick strawberry jam

A simple recipe for thick jam that can be used as a filling in baked goods. The jam is made from strawberries with the addition of banana. The jam has a delicate creamy taste.

We will need:

For 1kg strawberries, 1kg sugar and 3 bananas

How to make thick strawberry and banana jam

Prepare the strawberries, sprinkle with sugar and leave for 5-7 hours so that the berries release juice. Then put the berries on the fire, bring to a boil and cook for 5 minutes. If necessary, remove the foam. Turn off the jam and leave to steep for another 6 hours. Then put the jam on the fire again, bring to a boil and add the banana, cut into circles, into the jam. Mix the jam and cook over heat until desired thickness. The minimum cooking time should be at least 20 minutes. We transfer the finished jam into sterilized jars and roll up the lids!

Thick strawberry jam is ready!

Enjoy your tea!

Have you already made strawberry jam?

Strawberries are the brightest, most fragrant, most unusual berry in the world. It is rich in vitamins, microelements and is very good for health. Our short Russian summer begins with this berry. After a long winter, strawberries are a real gift from nature to an exhausted body in need of vitamins. To enjoy all the benefits of strawberries, eat them fresh. Eat fresh strawberries with cream, sour cream, cottage cheese, but don’t forget to save a piece of summer for the long and cold winter - be sure to cook it jam is a special homemade dessert, a symbol of comfort and hospitality. How to cook strawberry jam to preserve its bright color, taste and aroma? It's not difficult at all, you just need to know the small subtleties of this process.

Here I will tell you how to cook strawberry jam using a special gentle method without boiling the berries. But the jam can be cooked in the usual traditional way according to this recipe

You will need:

• strawberries 1.5 kg
• sugar 1.5 kg
• water 100 ml

You will also need enamel dishes - preferably a bowl with a flat bottom and high sides with a volume of 3-3.5 liters. As well as any container in which you will remove the berries from the syrup while it is boiling.
It is better to use small berries for jam. If the strawberry is large, cut it into 2-4 parts.
If the strawberries are sour and watery, you can add more sugar (+200-300 g).

Step-by-step photo recipe:

Wash the strawberries, place in a colander to drain, remove the stalk- cut with a knife.

In a separate bowl prepare the syrup: Add half a glass of water to the sugar and, stirring, bring to a boil.

Boil the syrup for 5-7 minutes, stir constantly. Once the syrup thickens, it is ready.

Dip the berries in syrup, mix gently and leave to cool 10-12 hours(I leave it overnight). Do not be embarrassed that there is not enough syrup - soon the strawberries will give juice and the syrup will cover all the berries.

Remove berries from syrup into a separate bowl. It’s convenient to do this with a slotted spoon or drain in a colander. Place the syrup on low heat, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return berries to hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently stir the contents of the bowl several times so that the berries are evenly saturated with syrup. Don’t be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T

You can finish cooking the jam two ways.

First way:

Second way:

If the strawberries are watery, the syrup may turn out thin, so the last time you can boil it for a longer time (15-20 minutes) so that it thickens better.

How to sterilize jars?

Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. It only takes 5 minutes for the jar to become sterile, after which take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on the table to dry.

If you do not have a special stand for sterilization, place the jar on the spout of a boiling kettle or simply pour boiling water for 5 minutes. To prevent the jar from bursting, place a regular spoon in it.

Strawberry jam prepared like this in a gentle way, very fragrant and bright.

Such a bright delicacy will definitely cheer you up during the long cold winter.

Enjoy your tea!

How to make strawberry jam. Brief recipe.

You will need:

• strawberries 1.5 kg
• sugar 1.5 kg
• water 100 ml

From this amount of products you will get 4 jars (0.5 liters each) of ready-made jam.

Wash the strawberries, place in a colander to drain, and remove the stem.

Prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil. Cook the syrup for 5-7 minutes, stirring constantly. Once the syrup thickens, it is ready.

Dip the berries into the syrup, mix gently and leave to cool for 10-12 hours.

Remove the berries from the syrup into a separate bowl. It’s convenient to do this with a slotted spoon or drain in a colander. Place the syrup on low heat, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to the hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, leave until the evening. It is helpful to gently stir the contents of the bowl several times throughout the day.

After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T In this way, cook the jam only 3-4 times.

There are two ways to finish cooking the jam.
First way:
Remove the berries from the cooled syrup and place in dry, sterilized jars. Boil the syrup for 5-7 minutes, pour into jars, close the lids and wrap in a blanket until it cools completely.
Second way:
Remove the berries from the cooled syrup, boil the syrup for 5-7 minutes, return the berries to the boiling syrup, bring to a steady boil, place in dry sterilized containers, and close with lids. With this method, there is no need to wrap the cans in a blanket.

In contact with

Of all the fruit and berry desserts, strawberry jam is rightfully considered one of the best. How tasty and aromatic it turns out! And how nice it is to drink tea with him on a frosty winter evening, catching whole strawberries and remembering the warm summer.

If you have collected a rich harvest of these berries, be sure to use the recipe and prepare an amazing strawberry delicacy that will delight all members of your family - from the youngest to the elderly.

Taste Info Jam and marmalade

Ingredients

• strawberries – 1 kg;
• granulated sugar – 1 kg.

How to make thick strawberry jam with whole berries

To make thick strawberry jam with whole berries, it is best to use medium-sized fruits. Small strawberries will shrink a lot when cooked and will not have a beautiful appearance. Pour the berries into a bowl and sort, discard overripe, rotten fruits, and remove the sepals from the strawberries.

Rinse the berries in cool water, changing it several times. Despite the assurance of some housewives that there is no need to rinse strawberries for jam, as they lose juice, be sure to do this. Strawberry fruits grow close to the ground, and during rains they can get dirty.

Place the washed strawberries in a colander or towel to drain excess moisture.

Place the berries in a bowl in which you will cook the jam and add sugar.

Set the bowl with the strawberries aside for a while until they release their juice.

Place the bowl of berries on low heat and bring to a boil. From this moment on, foam will accumulate on the jam; collect it with a wooden or plastic spoon.

To obtain thick, well-boiled jam, turn the heat to minimum. Continue cooking until the required thickness is obtained. You can check the desired consistency in different ways. The jam is ready when the berries become translucent, do not float on top, but are evenly distributed throughout the syrup. The foam does not collect at the edges of the dish, but in the middle. Well, the surest way would be to scoop up a little jam with a teaspoon and drop it on a saucer. If the drop retains its shape and does not spread, then the jam can be removed from the heat.

At this point, you should have glass jars and metal lids ready. They must be pre-heat-treated. There are two options. Place a wooden rack in the bottom of a large saucepan, place the jars on it upside down and sterilize for about 15 minutes. You can place the jars in the same position on a baking sheet and heat them in the oven at 120 degrees for 10-15 minutes. Place the lids in a small saucepan and boil for 2-3 minutes.

After this, place the jars on a clean towel to dry. Then place hot jam in them and seal with lids.

Turn the jars of jam upside down; due to this position, they will be better sealed with the lids. Wrap the top with something warm (a blanket, blanket); the process of cooling the workpiece should not occur abruptly, but gradually.

When the jars have cooled, move them to the cellar for storage. Thick strawberry jam with whole berries is ready for the winter. All that remains is to wait for the cold weather to enjoy it with tea and fresh pastries.

Take advantage of this helpful advice! When making jam, do not cook other dishes on the stove nearby. The fruit delicacy will absorb foreign odors, and the aroma of the finished jam will no longer be so rich.

Many people know how to make strawberry jam. After all, in our country this berry is quite popular. It should be noted that today there are several ways to make such a sweet preparation for the winter at home. We will present several accessible and simple recipes.

How to choose berries?

Strawberry jam (recipe with photos is presented below) turns out very tasty and tender. You can prepare such a delicacy using your own berries or using a purchased product. If you do not have a garden where you can grow strawberries, we recommend contacting a fruit nursery. If, in principle, you do not want to deal with the picking procedure, then such berries can always be purchased at the market or in a store. However, during such a purchase you should pay special attention to the freshness of the product. After all, if it was picked a few days ago and was kept warm, then most likely the berries have turned sour and are not suitable for making jam.

How to process?

Before we tell you how to make strawberry jam, we should tell you how to process such a berry.

Both large and small ones are well suited for home-harvesting. However, they had to be as fresh as possible and without rot. Strawberries need to be placed in a colander and washed well in cool water, removing the stems. Peeled berries should be placed in a sieve in the same way so that as much water as possible drains from them.

After completing all the steps, you can begin to directly prepare a tasty and aromatic delicacy.

Prepare strawberry jam “five minutes”

This method of preparation is especially popular among those who like jam with boiled down and hard berries. It should be noted that there is nothing complicated in creating this delicacy. For this we need:

• fresh peeled strawberries - 2 kg;
• sugar - 1.5 kg.

Preparing the base

Before cooking the five-minute strawberry jam, you should process all the berries as described above. After they have drained and dried as much as possible, they need to be placed in a large basin (preferably enameled) and completely covered with sugar. After carefully mixing the ingredients with a large spoon, it is recommended to leave them in this state for eight to twelve hours. This is necessary so that the strawberries release their juice and cook well on the stove.

The process of heat treatment of berries

How long does it take to cook five-minute strawberry jam? The answer is contained in the question itself.

After the berries give their juice and the sugar has partially melted, the filled bowl must be placed on low heat and the contents brought to a boil. At this point, it is advisable to note the time and boil the product for about a minute. Next, you need to remove it from the stove and cool completely.

Similar steps must be repeated five times. As a result, it should turn out that your strawberry jam will actually cook for exactly five minutes.

Seaming process

Now you know how to make strawberry jam in 5 minutes. However, it should be noted that this procedure takes much more time. After all, it may take several hours for the delicacy to cool completely.

After the jam is prepared, you need to start sterilizing the jars. For such a dessert, it is better to take liter glass containers, which must be heated over steam. The lids should also be sterilized. Next, the boiling jam must be poured into prepared containers and immediately rolled up. Having turned the dish upside down, it is advisable to keep it in this position until it cools completely. In the future, the finished dessert must be placed in any cool room.

Features of making jam

We talked above about how to make strawberry jam. However, it should be noted that to obtain a very tasty dessert, you must follow some rules. Firstly, after boiling the product, you need to stir it regularly using a large spoon. This is necessary so that the jam does not stick to the bottom of the dish and does not burn. Secondly, the resulting foam should be regularly removed from the surface of the homemade delicacy. After all, it contains all the debris and harmful substances that are released from the berries during heat treatment. It is recommended to carry out these actions using a slotted spoon or a regular spoon.

Thirdly, jam should only be poured into jars while it is boiling. This will additionally disinfect the containers, and your delicacy will last much longer in the cellar.

Making strawberry jam “French style”

This recipe is very popular among those who really love thick and sweet jam, which is somewhat reminiscent of jam.

It should be noted that there is nothing complicated in preparing such a delicacy. But before you start cooking it, you need to thoroughly process all the berries, peeling them from the stalks and washing them in cool water.

So, to make thick strawberry jam, we need:

• medium-sized fresh lemon - 1 piece;
• sugar - 1.5 kg.

Food preparation

To make your own strawberry jam “French style,” you should pour all the processed berries into a large container, and then cover them with granulated sugar. After mixing the components with a spoon, they must be left at room temperature for several hours. After the berries give their juice and the sugar melts a little, you can safely start cooking the product.

Heat treatment of berries

Place a filled bowl with berries and syrup on the stove and turn on very low heat. Stirring the products regularly, add freshly squeezed lemon juice to them. Next, the jam needs to be brought to a boil and cooked for five to seven minutes. After this, it must be removed from the heat and cooled completely at room temperature.

When the berry delicacy has cooled, all strawberries need to be removed from the syrup and set aside. In this case, the sweet liquid must be put on fire and cooked until a drop of it stops spreading on a flat surface.

Final stage

After the berry syrup thickens well, add the previously removed strawberries to it and mix thoroughly. Both components need to be brought to a boil and cooked for about five minutes.

To make strawberry jam for the winter, you should prepare liter jars in advance and sterilize them along with the lids in any way known to you. Next, you need to pour the homemade delicacy over them and immediately roll them up. After the pieces have cooled, they can be stored in the cellar, underground, refrigerator or pantry. This dessert can be consumed immediately after preparation. But it is advisable to store it in a slightly cool room for no more than six months.

Quick jam without cooking

Now you know how to make strawberry jam. However, there are also lovers of homemade delicacies who like fresh dessert that has not been heat-treated. And this is not surprising. After all, such jam contains a lot of useful substances and vitamins. To prepare it we will need:

• fresh peeled strawberries - two kilograms;
• medium-sized sugar - one and a half kilograms.

Cooking process

If you decide to make strawberry jam without heat treatment, then you only need to use freshly picked berries. It must be washed in cool water, cleaned of stalks and putrefactive elements, and then begin grinding. For this we need a blender. Place a certain amount of berries and granulated sugar into its bowl. By whipping the ingredients at maximum speed, you should get a very fluffy, homogeneous and aromatic mass. It must be placed in a large container, and then proceed to similar processing of the remaining ingredients.

After all the berries are crushed together with sugar, they should be thoroughly mixed in a common bowl and begin preparing the jars. It is advisable to sterilize glass containers in advance and dry them completely. Next, you need to distribute all the fresh jam over them. To keep it preserved longer and not sour, it is recommended to cover its surface at the neck of the jar tightly with granulated sugar. Next, the homemade delicacy must be covered with a plastic lid and stored in a cool and dark place.

How to store it correctly?

If you do not plan to immediately consume the entire berry dessert, but want to preserve it until winter, then you should not place it in the basement, cellar or pantry, but exclusively in the refrigerator. This is due to the fact that only in extreme cold can fresh jam retain its beneficial properties and not sour.

Once a jar of treats is started, it is recommended that it be consumed within a week. Otherwise, the jam will simply go bad.

Let's sum it up

Now you know how to make strawberry jam with and without heat treatment. It should be noted that the first delicacy can be stored in a cellar or pantry for a very long time. As for the second, it is better to make it in order to consume it in the near future. After all, if you place it only in a slightly cool place, it will very soon begin to ferment and completely turn sour.

How to use?

Most housewives make jam only to enjoy it with tea. However, such a dessert can not only be consumed just like that, but also made into delicious pies or pies, various fruit drinks, puddings, cakes, pastries and other sweets.