Fragrant and fragrant strawberry jam Loved by everyone without exception - both children and adults. And how many benefits are contained in a berry called strawberry! About her healing properties has been known since time immemorial, as evidenced by archaeological research. Besides excellent taste strawberries have a lot of positive characteristics and are a true friend immune system due to the high concentration of vitamin C in it.

In terms of biological indicators, berries growing in natural forest conditions are somewhat superior to those bred by humans. garden varieties. Wild strawberries, as studies have shown, contain one and a half times more vitamins E, group B, minerals. But this does not mean at all that garden forms not used in jam production. Just the opposite. It is the cultivated species that are ideal option for making strawberry jam.

Experienced housewives They advise us to use such garden varieties as Roshchinskaya, Koralka, Saxonka, Mysovka, Komsomolka and Chernobrovka. These are bright, aromatic and non-overcooked berries that will help you stock up on delicious strawberry jam and meet the cold season colds fully armed.

Strawberry jam - preparing dishes

Cooking jam is a process that requires a certain approach, therefore the choice of equipment, as well as the preparation of dishes, must be approached with all responsibility so that our strawberry jam turns out not only tasty, but also beautiful and more durable.

Usually, for cooking, utensils with a capacity of two to six to seven kilograms are used, preferably if it is a low and wide basin made of brass or stainless steel. A large number of berries should be divided into several portions, since if they are cooked at one time, the cooking time will be significantly longer, which cannot but affect the quality of the resulting product.

The best container for boiling strawberries are considered glass jars, with a capacity of 500 ml, 1 or 2 liters. Before packaging, they should be thoroughly washed and disinfected by steaming or in the oven at one hundred degrees temperature. The jars must be dry before filling with jam! Make sure that during the cooking process you have a foam container, a wooden spatula, a spoon or a slotted spoon at hand.

Strawberry jam - preparing the berries

As for the berries themselves, they must also be carefully prepared for cooking. To do this, strawberries are sorted, cleared of sepals, and wrinkled, spoiled and unripe ones are removed. If the fruits are clean, it is not necessary to wash them, but if they are dusty, put them in a colander and immerse them in water or place them under running water (you can use a shower), then let the water drain and start making the jam.

Strawberry jam - recipe 1

One kilogram of ripe berries requires 1.7 kg powdered sugar(you can reduce the amount to 1.5 if desired). Place the strawberries in layers in a bowl, and add sugar (powder) between the layers. Next, put the mass aside for 4-7 hours so that our future strawberry jam can infuse and give good juice. After this time, put everything in a basin and put it on the stove until it boils, then it should immediately be removed from the heat for fifteen minutes, then put it back until it boils and repeat this four times. At the end of cooking (a couple of minutes) you can add lemon juice or acids at the rate of 1 g. per kilogram of raw materials. Pour into jars while hot.

Strawberry jam – recipe 2

Prepare syrup from 300 ml of water and 1.7 kg of sugar until it is completely dissolved and pour it over 1 kilogram of fresh strawberries. Place the berries in syrup on the fire until they boil, then immediately remove for fifteen minutes and proceed according to the first recipe (the procedure for bringing to a boil must be carried out four times). At the end, a minute or two before cooking, add citric acid. Dessert for the winter is ready!

Strawberry jam – recipe 3 (in sugar)

Grind the strawberries with sugar in a 1:2 ratio (for example, for 1 kg of raw materials you need to take 2 kg of sugar). If you wish, you can heat the jam on the stove, but do not boil it under any circumstances! This delicacy will be stored for quite a long time, and the fruits will always be fresh and healthy. The recipe is especially relevant for the treatment of colds.

Strawberry jam should be made from berries that are not too large, since they will cook longer and, consequently, the product will lose more useful substances. Choose berries that are approximately the same size and ripeness. Strawberries must be harvested immediately before cooking, maximum one day in advance. Collection should be carried out in sunny and dry weather.

The heat during cooking should not be too strong or too weak. Adjust it according to the degree of foam formation. When foam appears, it must be collected as often as possible.

Strawberry jam is significantly affected by the amount of sugar. If it is less than the norm, it means that the product will be unstable during storage, will quickly become moldy, ferment or spoil. And to prevent sugaring at the end of cooking, add a few grams of citric acid.

As practice shows, jam from the fruits of the first harvest is more aromatic and tastier than from berries from subsequent harvests. If the strawberries are very juicy, simply pour them with juices - syrup for such berries, in principle, is not required.

It is advisable to store strawberry jam in cool and dark, specially designated places at a temperature of +10 to +12 degrees.

Fragrant, healthy jam from strawberries - tips and cooking options: for the winter, with sugar, lemon or paprika.

If you are going to cook strawberry jam for the first time, then be sure to keep an eye on it: simmer for five minutes over low heat, leave for at least 2 hours. This method of cooking will ensure the freshness of the berries, beautiful colour and great taste.

• Strawberries - 1 Kilogram
• Sugar - 800 grams

Sort the strawberries, wash and dry.

Add sugar and wait until the juice comes out.

Cook for five minutes three times.

Place the finished jam into jars and roll up.

Recipe 2: delicious wild strawberry jam

If harvested strawberries are quite small, then prepare jam from strawberries possible together with the stalks.

• strawberries - 4 cups
• granulated sugar - 4 cups
• lemon acid— 1 g
• water - 1-2 glasses

We place the collected strawberries in a large deep basin and begin to gradually sort them out. We throw away all unnecessary leaves and twigs. Then wash the sorted berries very carefully. If the delicacy will be prepared with the stalks, then it is better to rinse the berries several times. Next, the washed berries should be dried with a towel.

We send the dried strawberries into a container in which the jam will be cooked, after which we fill it with sugar. Following the sugar, we add citric acid, but first dilute it in one tablespoon of water. It is due to the addition of citric acid, strawberry treat will remain bright and rich in color.

Now we set the container with the berries in a convenient place for several hours, or better yet, overnight, so that the strawberries release as much of their own juice as possible.

After the specified time, put the raw jam on low heat and cook for five minutes. During this, use a spoon to skim off the resulting foam. After five minutes, remove the container with jam from the stove, after which we put it in a suitable place for a day.

In a day aromatic delicacy put it on the stove and cook it until full readiness. Place the hot jam into sterile jars and immediately cover them with lids.

Recipe 3: five-minute strawberry jam (with photo)

Strawberry jam reaches readiness due to cooling in the total mass, and is poured into jars already chilled.

Due to this process, all the berries remain intact and are evenly distributed in the syrup, and the jam turns out to be very aromatic.

• water - 400 ml
• sugar - 700 gr
• strawberries - 500 gr

Recipe 4: how to quickly make strawberry jam

The peculiarity of this strawberry jam recipe is that we will prepare it not with simple, but with gelling sugar. Due to this, the temperature treatment time is reduced significantly - only 7 minutes. As a result berry puree is not digested, the original color and taste of strawberries is preserved. From specified quantity products yields about 750 milliliters of ready-made sweet treat.

• strawberries - 400 gr
• gelling sugar - 400 gr

To the recipe strawberry jam contains only 2 ingredients: fresh strawberries and gelling sugar. I use gelling sugar, which contains a natural thickener - pectin, in a concentration of 1:1, that is, 1 kilogram of sugar is used for 1 kilogram of berries. There are also other types - 2:1 and 3:1 - with them the strawberry jam according to this recipe will turn out less sweet and more liquid.

To begin, carefully sort the berries, remove the stems, if any, and throw away the spoiled strawberries. After this, we wash the berries in cold water to get rid of the soil.

Let's fall asleep a small amount(about half a glass is enough) gelling sugar, carefully shake the pan so that the sweet crystals are evenly distributed around the berries. Let stand for 5 minutes so that the berries begin to release juice.

In the meantime, we will definitely prepare jars and lids for strawberry jam. Each housewife has her own favorite method, and I do it in microwave oven- wash jars (volume 0.5 liters) in soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about 5 minutes.

Then put on the fire and bring the berries to a boil - this will take about 5 minutes. Gradually add gelling sugar, constantly stirring the berries with a spoon.

After boiling again, cook everything together over low-medium heat for just a couple of minutes. And that’s, in fact, all - this strawberry jam is prepared very quickly, while the berries undergo minor heat treatment.

We pour the finished sweet delicacy into pre-prepared jars - I got about 750 milliliters.

Then we roll up (or screw on) the jars, turn them upside down, wrap them in something warm and let them cool completely. Strawberry jam prepared in this way should be stored in a cool place - a basement or cellar. But it’s better, of course, in the refrigerator, since the heat treatment here is minimal.

Well, in winter, we tear off our summer fragrant wealth and rather invite the whole family to enjoy delicious jam from strawberries. For me personally, this is simply an unearthly pleasure! By the way, jam from garden strawberries never tastes bitter, unlike dessert made from forest berries.

Recipe 5, step by step: strawberry jam with mint

• 1 kg (strawberries) strawberries
• 1 kg granulated sugar
• 2 tbsp. fresh mint (can be dried), finely chopped
• 2 tbsp. water (as needed)

Peel strawberries (or wild strawberries), wash under running water cold water, let drain.

Place the berries in a saucepan, cover with sugar and refrigerate overnight to release the juice.

The next day, pour the berry juice into a wide, thick-bottomed pan.

Put the juice on the fire and cook until it boils (all the sugar should dissolve).

Pour our strawberries (or wild strawberries) into the syrup and cook over low heat for 5 minutes, while removing the resulting foam. Mix very, very carefully without damaging the berries. Then turn off the heat and let the berries cool. Next, put the pan on the fire again, cook for 5 minutes, skimming off the foam. Then cool everything again.

Repeat the process 3 times. Add chopped mint, stir, cook for another 1 minute, then turn off. Let the jam cool completely. Pour the jam into already sterilized jars (sterilize the lids too). Close plastic cover and store in the refrigerator for up to six months.

If you plan to store the jam outside the refrigerator or more long term(1 year): pour hot jam into the jars and close the lid, turn the jars upside down. Let cool in this position. Properly cooked jam retains the aroma of the berries, as well as healthy vitamins, which are so necessary in winter! Enjoy your tea!

Recipe 6: strawberry jam with lemon for the winter

• Strawberries - 1 Cup
• Sugar - 1.5 Cups
• Lemon juice - 1 teaspoon

We carefully sort out the strawberries, wash them, and remove the stems.

Place the berries in a saucepan and add sugar. Leave it overnight to release the juice.

Place the jam on the fire and bring to a boil. Carefully remove the foam. From time to time, rock the pan from side to side to mix the berries. Do not stir with a spoon. Remove from the stove and let it sit for half an hour. We repeat the procedure twice more.

Strawberry jam is prepared by boiling the berries in sugar syrup. This is very useful product, which contains many vitamins, acids and microelements. During cooking during cooking beneficial features are lost. Most useful option The recipe takes five minutes to prepare. Since the berry is little processed thermally, almost all the vitamins are preserved as in fresh berries. Strawberries normalize metabolism, normalize blood pressure, strengthen blood vessels and immunity. Helps you recover faster from colds.

Features of making strawberry jam

How to make strawberry jam?

Compared to other berries, strawberries do not need to be boiled in advance. sugar syrup. Preparation is much simpler, you just need to add sugar and cover the container baking paper or a towel and leave for ten hours. The berry will let go on its own required amount juice

To finished product there was an equal amount of berries and syrup, the same amount of sugar was added per kilogram of fruit. If you want some syrup large quantity, use one and a half kilograms of sugar per kilogram of berries.

If you want to cook a large number of jam, do not put the berries in one pan. This will damage the fruits. Ideal proportion per pan - two kilograms of berries excluding sugar. In this case, the fruits will cook evenly and the strawberries will retain their shape.

It is necessary to cook over low heat, stirring constantly so that the berries cook evenly and do not burn. You cannot leave the product unattended; during boiling, foam rises at lightning speed, and if you hesitate, it will be difficult to wash the syrup off the heated stove.

Many housewives believe that it is impossible to stir berries during cooking, so as not to damage the fruit. 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, touching the fruit as little as possible.

Berries sprinkled with sugar should release juice, this takes time. You can’t cook it right away, the strawberries will lose their shape and the undissolved dry sugar will burn.

It is better to cook in an enamel basin. This material heats up evenly. The strawberries will not spread, will remain strong and retain their original shape.

How long to cook strawberry jam?

Being tender berry, strawberries do not need long cooking. Having put it on the fire, you need to boil it, simmer for five minutes, stirring very carefully with a wooden spoon and skimming off the foam that forms in the process. Remove from heat and leave to cool for ten hours. Repeat this three times. With this approach to preparation, the fruits remain strong, the syrup is transparent, and the aroma is pleasant. With a longer cooking option, if you decide to cook more, the berry will lose its original appearance and the syrup will become thick. Between preparations, store without refrigeration in a dark place away from direct sunlight.

How to choose the right berries?

When choosing strawberries, you should pay attention to the size and level of ripeness. It's important to choose right time for harvesting. It is optimal to collect in dry weather, preferably during the day. If you pick in the morning, the dew will be absorbed into the strawberries, making the berries soft and watery.

Classic strawberry jam

Recipe strawberry jam for the winter, this recipe is the simplest and most common.

Ingredients:

• sugar – 3 kg;
• strawberries – 3 kg.

Preparation:

1. It’s good to sort through the fruits. Remove sepals. Rinse in the basin several times, changing cold water. If it is not possible to purchase medium-sized berries, then cut large ones in half.
2. After washing, dry the strawberries. You can leave it for several hours to allow the moisture to evaporate, or use a paper towel and gently blot it dry.
3. Place the berries in a high heat-resistant container and cover with sugar, leaving for ten hours.
4. After a while, when the berries have released their juice, put them on medium heat, boil. Next, cook for five minutes over low heat, remembering to remove the foam and stir.
5. After half an hour, when the mass is 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 jars that have undergone a sterilization process. The container should be filled to the very top, leaving no room for air. If there is foam or bubbles, remove before closing the lid. Roll up the lids, previously boiled in water.

"Strawberries in their own juice"

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

Ingredients:

• sugar – 500 g;
• strawberry – 2000

Preparation:

1. Dry the prepared, washed berries and cover with sugar for ten hours.
2. Sterilize jars. Transfer the berries. Pour the juice with a spoon.
3. Boil the lids and close the container.
4. Cover the basin with a cloth and pour in cold water. Place the jars, which should be in water up to the middle.
5. Turn on the fire. When it boils, cook for ten minutes.
6. Immediately screw the lids on tightly and cover.

The green sepals of wild berries are very useful, so housewives often do not pick them off the berries, but make jam for the winter along with them. classic recipe. Or dried along with twigs and leaves and brewed as tea.

The berries are cooked in the widest possible container so that during the cooking process there are as few layers as possible. Ideally, you should use wide stainless steel dishes or a large-volume brass basin, but you can cook small portions strawberry jam in a slow cooker.
The jam cooks quite quickly, so it is also better to prepare sterilized dry containers for storage in advance. It is best to choose small jars with a volume of 0.5 or 1 liter.

How to properly make wild strawberry jam?

Recipes for making strawberry jam differ mainly in the amount of sugar added. In all cases, they try to keep the berries on the fire as little as possible. In some cases, for more good taste housewives add citric acid or a little red currant.

Classic strawberry jam recipe

The standard recipe is suitable for making jam from any berries, because it can be prepared in large quantities. Citric acid is added depending on the amount of strawberries and sugar. To make it easier to calculate the amount of lemon, remember the proportion: 2g per 1kg of berries.

Ingredients:

• 1 kg strawberries;
• 1 1/2 kg sugar;
• 2 g citric acid.

Strawberries with sugar are set aside for 3-4 hours until the juice is released. The workpiece is cooked in several stages. In the first circle, the jam is boiled for 15 minutes; after it has cooled completely, the circle is repeated, but the boiling time is reduced to 10 minutes. Number of circles – 3-4. In the last round, citric acid is added. Additional sterilization of jam jars is not necessary.
The recipe is suitable for more large berries garden strawberries.

Recipe for strawberries in their own juice with sterilization

This recipe uses very little sugar. Usually its deficiency leads to rapid spoilage of jam: fermentation, mold formation. To avoid this, a jar of ready-made jam must be sterilized.
The amount of ingredients varies depending on the container in which the jam will be placed. You can even reduce the amount of sugar to a 3 to 1 ratio.
Ingredients:

• 2 cups strawberries;
• 1 cup of sugar.

The berries fall asleep granulated sugar and leave for about 4 hours. During this time, the fruits will release a significant amount of juice. Without draining the juice, place the dishes on low heat and cook, stirring constantly and removing the foam if necessary, cooking lasts 5 minutes from the moment of boiling.
Next, the jam is put into jars, but only covered with lids. Place a towel on the bottom of a large saucepan, place jars of jam on it, and pour hot water. It should reach the hangers of the cans. After the water boils, the jars are sterilized for 10 minutes. Then they are removed and rolled up for long-term storage.

Recipe for strawberry jam in a slow cooker

Ingredients:

• 1 cup strawberries;
• 1 cup of sugar;
• 2 tablespoons of water.

All ingredients are placed in the multicooker bowl, the steam valve is opened and the “Stew” mode is selected. It takes 30 minutes to prepare the jam, but there is no need to stir the dish or skim off the foam. The container can be sterilized in any convenient way: over steam, in the oven or microwave. Jars with blanks are not additionally sterilized.

How to make strawberry jam with currants without cooking

Ingredients:

• 1 cup strawberries;
• 2 cups sugar;
• 2 tablespoons red currants.

Preserving the integrity of the berries for this sweet dessert is not very important, so if during preparation some of the fruits are accidentally crushed, you should not throw them away. The main thing is that the raw materials are not spoiled. Raw jam must be stored in the refrigerator, as room temperature it spoils quickly.

It is not at all necessary to cook this jam; just mix all the ingredients thoroughly and package it in sterile jars.

But in order to increase the shelf life, berries with sugar are boiled over low heat until the sugar crystals are completely dissolved in berry juice. This should happen much earlier than the jam approaches the boiling point. There is no point in waiting for this moment, as in the strawberry five-minute process, so the jam is put into jars immediately after the sugar has dissolved. It is best to use powdered sugar.

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During the season of raging colds and viral illnesses, our immunity needs support more than ever. Hereby vitamin storehouse strawberries are considered. In winter, you won’t find it during the day with a fire, but you can make strawberry jam for future use in the summer. This delicacy retains all the beneficial properties of the berries.

Currently exists great amount options for making strawberry jam. You can use not only berries grown at home, but also wild strawberries. In any case, the benefits will be enormous.

For taste, you can add various spices or citrus fruits. Let's start with a classic recipe.

Compound:

• 1 kg strawberries;
• 500 g granulated sugar.

Preparation:

Let's take a useful walk through the forest

If you live near a forest and you have the opportunity to pick wild strawberries, be sure to do so. Wild strawberry jam is very healthy. Small children, when they have a cold, are reluctant to take pills, but they will eat such sweet medicine with pleasure. In addition, strawberry jam will help strengthen the immune system and cope with the autumn blues.

Important! If you pick berries in the forest, be sure to wash them thoroughly. For the delicacy to be healthy, strawberries must be environmentally friendly.

Compound:

• 5 kg granulated sugar;
• 5 kg wild strawberries.

Preparation:

"Five Minute"

Wild strawberry jam “Pyatiminutka” is prepared, of course, quickly, but not in five minutes. Prepare the jars in advance. Be sure to wash them with detergent and sterilize them over steam or in the oven.

Compound:

• 1.5 kg of fresh strawberries;
• 0.7 kg granulated sugar.

Preparation:

1. Prepare strawberries as described in previous recipes.
2. Place the strawberry fruits in a container in which we will cook the jam.
3. Sprinkle the strawberries with granulated sugar and let them sit like this for about five hours.
4. When the juice is released, carefully mix the berries and put the jam on the fire.
5. As soon as the strawberry jam boils, time it for exactly five minutes.
6. After this time, put the hot jam into sterilized jars and roll up their lids.

Fragrant jam from miracle berries

Here's to you culinary piggy bank another recipe for strawberry jam. You can prepare the delicacy in a slow cooker. Experienced housewives It is advised to remove the steam valve, since foam will be released during the cooking process. It is also worth paying attention to the volume of the multi-cooker container. It is advisable to fill it halfway.

Compound:

• 0.4 kg granulated sugar;
• 0.8 kg strawberries.

Preparation:

1. In the same way as in previous recipes, we will prepare strawberry fruits.
2. Place the prepared strawberries in a multicooker container and add granulated sugar.
3. As you already know, you need to infuse the strawberries in this form until the juice appears.
4. Gently mix the jam with a spatula.
5. Closing kitchen gadget, remove the valve.
6. Select the “Quenching” program mode.
7. As soon as the jam boils, time it for a quarter of an hour.
8. After this, turn off the multicooker and put the jam into jars.

Vitamin “bomb”

Many housewives prefer preparations without cooking. Jam that has not been subjected to heat treatment, must be stored in the refrigerator.

Compound:

• 1 kg of fresh strawberries;
• 2 kg granulated sugar.

Preparation:

1. As described above, prepare the strawberries. Be sure to wash them and separate the sepals.
2. Place the strawberries in a convenient bowl and add half a portion of granulated sugar.
3. Using an immersion blender or mortar, grind the berries with granulated sugar. The result is a mass that resembles a puree in consistency.
4. Leave the jam in this form overnight, and then transfer it to a sterilized container.

On a note! This strawberry delicacy can be placed in a plastic container and stored in the freezer.