Hello dear readers of my blog!

Today in this article we’ll talk about strawberry jam recipes for the winter. Strawberries are one of the most popular and favorite berries with an excellent aroma and taste. You can use it to make a variety of delicacies - jams, syrups, sweet liqueurs, baked goods, cocktails...

Me and my family love homemade jam from strawberries. Having enjoyed plenty of fresh berries, we begin to prepare for the winter. We cook the berries, make compotes different ways. In winter, this is simply a godsend and a delight. When you grow and pick berries from your garden, then the jam will be the most delicious, aromatic and healthy.

A lot of delicious recipes You can make strawberry jam for the winter, and in the cold season you can treat yourself to this delicacy with a cup of tea. We recommend making thick strawberry jam with whole berries, you will definitely like it - you'll just lick your fingers.

Recipes for delicious strawberry jam

Thick strawberry jam with whole berries

INGREDIENTS:

• sugar -2.5 kg
• strawberries -2.5 kg
• lemon - 1 piece (if there is no lemon, you can replace 2 tsp of solution citric acid)

Preparation:

We prepare the dishes to cook the jam. The dishes should have a thick bottom. This can be an enamel bowl or pan, in such dishes there are berries and granulated sugar won't burn.

Pour fresh berries along with sepals cold water and rinse well. To prevent strawberries from absorbing excess moisture, there is no need to pick off the sepals.

Pour half the sugar into a bowl. Add the washed and sepal-free strawberries to the sugar. Sprinkle the remaining sugar on top of the strawberries. Without stirring, shake the bowl with the berries and leave for a day. The strawberries should give juice.

When the strawberries have given juice after a day, put the bowl with the berries on low heat. Be sure to stir with a wooden spoon. Bring to a boil, but do not boil. Turn it off and don’t forget to remove the foam. Leave the jam for another day.

A day later we put it on fire again.

To prevent the jam from becoming sugary or sour during storage, add the juice of one lemon. If lemon is not found, you can add 2 tsp of citric acid solution.

Bring the jam to a boil and cook over low heat until tender. Keep an eye on the foam; if it forms, remove it.

To find out if our jam is ready or not, we check it for readiness: drop a drop of jam on a saucer or on a fingernail and let it cool. If the drop does not spread, the jam is ready.

Pour the jam into clean jars. Close the jars with a lid and store in a cool place.

Serve the finished jam for tea.

Ingredients:

• 1 kilogram of strawberries
• 1 kilogram of sugar

How to make five-minute strawberry jam for the winter

Strawberries need to be sorted, washed and allowed to drain. Remove the sepals after washing the berries.

Cover the berries with sugar. To keep your 5 minutes well in the refrigerator, use a 1:1 ratio of berries to sugar.

For the berry to produce juice, leave it for 2 hours, or better yet, overnight in the refrigerator so that it does not ferment. In the morning we put the pan on the fire. Without stirring, wait for the jam to boil. 5 minutes after boiling, turn off and remove from heat.

After cooking, remove the foam, which will appeal to many.

Pre-sterilize the jars and boil the lids. Place the hot jam into jars and close the lids. Turn the jars upside down and cover with a blanket. When cool, put it away for storage in the cellar or pantry.

I store the jam for 5 minutes in the freezer plastic bottles from under water. Very comfortably.

Bon appetit!

Recipe for strawberry jam without boiling the berries

This method of jam is also called pureed strawberries with sugar. For health, this is the most useful way strawberry jam for the winter. In this way, strawberries retain the most beneficial vitamins.

Ingredients:

Strawberries - 1 kilogram

Granulated sugar - 1 kilogram

(ratio 1:1)

Preparation:

First, we sort out the strawberries, wash them,

There is a simple and clear way to make strawberry jam so that the berries are intact. Without unnecessary introductions, I would like to say about the most important thing: the berries need to be cooked as little as possible. The longer the thermal exposure time, the less the berries will retain their original appearance.

Of course, you will have to get the hang of it a little, because such jam is prepared using a slightly different method than many housewives are already accustomed to making sweet preserves. But, practically for free, you can get a recipe on how to cook strawberry so that the berries are whole, because the very minimum of ingredients is required.

What do you need:
Three kilograms of fresh strawberries;
Two kilograms of sugar;
Dishes with a thick bottom so that the jam does not burn when cooking. This can be an enamel basin (especially a good option, if there are a lot of berries);

The strawberries will need to be carefully washed and dried. It is best to dry the berries using a clean cloth, which you will not mind throwing away later (it will become saturated with strawberry juice and turn red). Remove the stems from each berry, then cut the strawberries (if they are large) into two parts. Small berries can be left whole rather than cut.

Now you can begin the basic process of how to cook strawberry jam so that the berries are whole and thick. Pour the prepared berries into a clean, dry basin, cover with a kilogram of sugar and leave for several hours. The strawberries should release juice. Next, place the bowl on the stove and bring to a boil.

Important! Under no circumstances should the berries be disturbed during the cooking process of this jam. Otherwise, their integrity will be violated. To mix the berries together, you can shake the bowl of jam a little.

When foam appears on the jam, it can be removed from the heat. Add another 400 grams of sugar, put on low heat and cook for 10 minutes. Then remove the bowl from the stove, cover with a clean cloth and leave for 10 hours. After the expiration date, bring the jam to a boil again, add 300 grams of sugar, boil for 10 minutes. Cool completely again, about 10 hours. Other .

Now heat the strawberry jam again until it boils. Add the remaining 200 grams of sugar and cook for another 10 minutes. Pour into five liter jars(additionally, the jars must be sterilized separately). Pour jam to the top and roll up immediately. Turn the lid down, cover with a blanket and leave for a day in a warm place.

Secrets for making whole strawberry jam:
1. Homemade, fragrant strawberry without nitrates will allow you to get the most delicious jam;
2. If strawberries are bought at the market, they will need to be boiled immediately;
3. The stalks must be removed from the berries after they have been washed and dried;
4. Be sure to sort out the berries; spoiled strawberries are not suitable for such jam;
5. When the dish is cooked, foam forms on it. It must be removed so as not to spoil the appearance of the product;

Jam “Five Minute”

Another option is how to cook strawberry jam so that the berries are whole. “Five-minute” this recipe is not called by chance, because such jam is prepared much faster than the classic recipe already given in the material.

What do you need:
A kilogram of fresh strawberries;
A kilogram of sugar;
Two tablespoons of lemon juice;

Sort the strawberries, rinse and remove stems, dry. Add sugar and leave until the berry releases its juice (usually it takes about 8 hours). Place the saucepan with the strawberries over low heat and bring to a boil. Then turn the heat up to high and boil the jam for five minutes. The foam must be removed, but the jam itself must not be stirred. Now pour the jam into jars, roll up and leave to cool upside down.

Important! If you want the jam to be thick, you will need to add it several times. high fire boil for five minutes. Do you know, ?

Like these ones elementary recipes will help you on how to make jam with whole strawberries. Agree that these recipes are simpler than many other jam options, and the jam turns out incredibly tasty.

This recipe is simple, the jam turns out very aromatic and tasty, with whole, dense berries. In general, it will take one day to prepare it.
It is better to take small, unripe strawberries - this way the berries will better hold their shape. It is recommended to start making jam on the day of picking the berries, when they have not yet lost their freshness and have not released juice.
There is no need to stir the jam while it is cooking! It is quite enough to simply swirl the container of jam slightly, shaking the berries so that they dip into the syrup.
So, now we will tell you how to make delicious strawberry jam with whole berries in own juice, we will make this jam from small strawberries.

Taste Info Jam and marmalade

Ingredients

• 1 kilogram of strawberries
• 1 kilogram of granulated sugar
• (if the strawberries are very small, the amount of sugar can be reduced to 800 grams).

How to make strawberry jam with whole berries in your own juice

1. Carefully sort the strawberries, remove spoiled or crushed berries.


2. Rinse thoroughly under running water or in a deep basin, changing the water several times. Carefully place clean berries on a clean cotton towel and allow to dry.
Remove green tails. (Be sure to remove after the strawberries have already been washed, and not vice versa!)
Place peeled strawberries in deep enamel pan or a basin with 4-5 cm balls, generously sprinkling each ball with granulated sugar.


Refrigerate for approximately 4-6 hours until the strawberries release their juice.


Two hundred pan with strawberries, let the juice go, to a boil. Boil over low heat, skimming off the foam, for exactly 5 minutes.


Remove from heat and let cool completely - this will take approximately 10-12 hours. You can leave it to cool overnight, during which time the strawberries will have time to properly soak in the syrup and steam.

As soon as the jam has cooled, you need to put it back on the fire and repeat the previous procedure: bring to a boil, then simmer for 5 minutes over low heat, removing the foam.


Remove from heat and let cool. At this time, sterilize the jars and lids.
Bring the cooled jam to a boil for the last time and cook for 5 minutes. After this, let it stand for 30 minutes - this is necessary so that the strawberries settle and do not float to the top in the jars.


Spilling ready-made jam from strawberries into jars, roll them up and turn the lids down. Cover the jam jars with a towel and let cool. After this, it can be placed in a cellar or other place for long-term storage.

Teaser network

Thick strawberry jam with whole berries and lemon juice

Summer is picking up pace and the issue of preparations is on the agenda for good housewives. First on this list, of course, is the queen of all berries - strawberries. Those who have done it many times know what and how to prepare from it.

Well, for those who are doing this for the first time, we want to offer one of the options for making strawberry jam. It will be thick jam strawberries with whole berries and lemon juice.

Its advantage is the fact that whole dense berries (obtained as a result of cooking jam) can be perfectly used in any homemade baking, which will undoubtedly delight us on cold winter evenings. And, of course, such delicious aromatic strawberry jam will certainly decorate any soulful tea party.

Ingredients

• Strawberries – 1 kg;
• Granulated sugar – 1 kg;
• Lemon – 1 pc.

From specified quantity ingredients yield 2 half liter jars jam.

Preparation

In order to end up with real thick strawberry jam with whole berries, we will have to be a little patient. It won’t be possible to do this in one go, so the workpiece will stretch out over time.

Don't be scared! There is no difficulty! If you follow the recipe in the end you will get an excellent result, exactly the way you wanted.

Not every strawberry is suitable for thick strawberry jam, but only those that meet the following requirements:

• small size;
• not overripe;
• quite dense.

If these requirements are met, you can begin harvesting.

Strawberry in small portions Place in a colander and rinse well with water.

After the water procedure, we free the berries from the stalk. Please note that this should be done only after the berries have been washed, and not vice versa.

To simplify the process, we proceed as follows: place a portion of washed and peeled strawberries in a container (in which we will cook the jam) and immediately sprinkle with sugar.

We do this until we have processed all the berries. Top layer We will naturally have sugar.

We leave the strawberries covered with sugar until they release juice, and this will happen in about 8-10 hours. If for any reason upon receipt this result If you cannot continue the harvesting process, then put the container with strawberries in the refrigerator and return to it when it is convenient for you.

Our strawberry drowned in its own juice and we move on.

Using a regular slotted spoon, carefully separate the berries from the juice. We take them out and transfer them to another bowl, and put the juice with the remaining undissolved sugar on the fire and, stirring, bring to a boil, boil until the sugar grains completely disappear.

Right there in the hot fragrant strawberry syrup We immerse our berry again.

Leave everything until completely cooled. This way the strawberry will absorb the sweetness.

We repeat this process again, that is, we take out the berries again and boil the syrup for 5-10 minutes over low heat, return the strawberries and let them cool.

Don’t forget to collect the foam that forms when cooking the jam.

Extract juice from lemon. To do this, wash it in hot water, then roll it over the table surface, pressing it with your palm, then cut it in half and extract the juice using a fork in a circular motion.

Add lemon juice to our strawberry jam and put it on the fire.

It is best to cook jam by placing the container on the divider.

The first time, let the strawberry jam boil for 5 minutes and remove from the heat. Leave until completely cool.

The second, third and possibly fourth time (it all depends on how quickly the jam reaches the thickness you need) boil for 10-15 minutes.

Don’t forget that when the jam cools, it acquires greater density and becomes thicker than it was when it was hot.

We immediately put the finished strawberry jam into sterile hot (steamed) jars and roll up the lids, which have previously been thoroughly washed and boiled.

There is no need to turn the jars over. The workpiece is stored at room temperature.

Well, that’s all the wisdom - how to make thick strawberry jam with whole berries.

Everyone, without exception, loves fragrant thick strawberry jam! If in winter you can taste whole sweet berries and wash them down with hot tea, then you can say that there is definitely happiness.

The simple recipes for strawberry jam that I have selected for you will help you stock up on this summer delicacy for future use and while away the long, winter evenings with a cup of tea with your favorite girlfriends.

And if you get tired of seagulls, then look here. Here you will find a couple of delicious home-made ladies' liqueurs!

Strawberry jam without boiling the berries

The perfect recipe for making jam without cooking. in summer hot weather I don’t really want to stand at the stove - it’s hot. So try my recipe. It will help keep strawberries almost fresh.

For jam you will need:

• strawberries – 1 kg;
• sugar – 800 gr.

Preparation:

We wash the strawberries and remove the stems.

The berry for jam should be dense and dry! Even a small substandard will bring all our efforts to naught.

In a large container, sprinkle the berries with layers of granulated sugar. Leave the bowl at room temperature overnight.

In the morning we prepare the jars and sterilize them using a proven method. The sugar should completely dissolve overnight. To make sure of this, you can check the juice by carefully stirring the jam with a spoon.

Place the jam in hot jars and cover with a lid.

It is better to store it in the refrigerator or cold cellar.

Strawberry jam with whole berries - a classic recipe with step-by-step photos

Strawberry jam, cooked according to classic recipe, it turns out thick and viscous. This is how our grandmothers prepared it. The strawberries in it turn out whole, as they say, “berry to berry.” Detailed description With step by step photos will help you master making real strawberry jam.

Ingredients:

• strawberry – 2 kg;
• sugar – 1,200 kg;
• lemon juice – 2 tbsp. spoons.

Preparation:

We wash the berries and dry them on a kitchen towel. Pour layers of peeled strawberries and granulated sugar into the bowl in which we will prepare the jam. We leave the workpiece overnight and begin the process in the morning.

First, very carefully transfer the berries into a separate bowl and boil the syrup. There is a lot of sugar at the bottom of the basin. It should completely dissolve in the juice.

Place the container on high heat, bring to a boil, wait 5-7 minutes, skim off the foam and add the berries.

Cook over high heat until it returns to a boil, gently stirring the strawberries into the syrup. Leave the jam for 8 hours.

If you started cooking in the morning, then the next stage will be just in the evening. Thus, boil the jam 2-3 times for 5 minutes at a time and leave to stand for 8 hours each time.

The last stage is boiling the treat to the desired thickness. Boil the strawberries over low heat for 15-20 minutes, and check the thickness with droplets on a plate. But I personally always try it myself. The jam cools quickly in a spoon and it becomes clear what it will be like in a jar. You definitely can't go wrong.

In the photo already in full ready dessert- after all the cooking. This is how a strong berry turns out.

Before the last cooking, add 2 tbsp. spoons lemon juice. He will save sweet preparation from mold and sugaring!

Place the finished delicacy hot into sterilized jars, close the lids and turn over. It is better to store it in a cool place! Maybe in the cellar.

Classic jam differs from “quick” desserts in its dark burgundy color and honey consistency. AND winter evenings will delight both children and adults with its aromatic sweetness!

Strawberry jam “five-minute”

Probably everyone knows about Pyatiminutka strawberry jam. It is our family’s favorite because the berries in it turn out to be almost “alive.” The recipe for its preparation is very simple and even novice cooks can do it.

You will need:

• strawberries – 1 kg;
• sugar – 1 kg;
• a pinch of citric acid.

Preparation:

1. Strawberries need to be washed, removed from the stems and large berries cut in half. Fill the mixture with sugar and gently shake the bowl so as not to crush the strawberries. Leave the future jam covered for 8 hours. During this time, the berries will give a lot of juice.
2. Then put the strawberries and sugar on the fire, bring to a boil and cook for 5 minutes, skimming off the foam.
3. We repeat the operation 2 more times. After each cooking, the jam must cool completely. At the end of the last cooking, add a pinch of citric acid and that’s it - our dessert is ready.

How to make thick strawberry jam

Another way to make thick strawberry jam. It turns out aromatic and incredibly tasty.

You'll need:

• strawberries – 2 kg;
• sugar – 1.5 kg;
• half a lemon with zest.

Preparation:

1. Cover the berries prepared in advance with sugar and leave overnight. The strawberry will release juice and it will begin to dissolve the sugar.
2. In the morning, put the preparation on the fire and boil for about 10 minutes. We catch the berries with a slotted spoon, transfer them to a separate bowl, and cook the syrup for an hour with the lid open.
3. Then add finely chopped half a lemon with zest and cook for another hour.
4. Now you can return the berries to the syrup and continue cooking on low heat for 20-30 minutes.

We check the thickness of the jam like this - pour syrup onto a plate and draw a dividing line; if it does not leak, then the dessert is completely ready!

Bon appetit!

Recipe for strawberry and banana jam

Sometimes we have to put in a lot of effort to please our family and friends! You can take a note of a simple recipe for strawberry and banana jam and write it down in a notebook. This is a completely new solution to the well-known strawberry flavor– fresh and unconventional!

Ingredients:

• strawberries – 1 kg;
• bananas – 2 pcs;
• sugar – 700-800 gr.

Preparation:

1. Leave the berries sprinkled with sugar to sit overnight to release the juice.
2. In the morning, put the strawberries on low heat and cook until the sugar is completely dissolved.
3. Peel the bananas, cut into cubes and place in a saucepan with jam.
4. Cook for another 15 minutes, remove from heat, and leave the delicacy for 3-4 hours.
5. Then we boil the dessert again until full readiness. Pour into jars and store them.

And delicious foams can be served with morning tea.

Strawberry jam with gelatin – recipe and photo

Strawberry jam with gelatin is thick and very tasty. It is prepared in a simple and quick recipe, and can be stored for a long time at room temperature.

We will need:

• strawberries – 500 gr;
• sugar – 300 gr;
• gelatin – 10 g;
• mint optional.

Preparation:

1. Sprinkle washed and peeled strawberries with sugar. You can add a sprig of mint for taste.
2. Let the berries stand for several hours, and then place the bowl on low heat. The foam needs to be skimmed off, and after a while the mint sprigs should also be removed.
3. While the berries are boiling, prepare the gelatin according to standard recipe. As a rule, it is indicated on the pack.
4. After 10 minutes of cooking, gradually pour in the gelatin and stir the jam.
5. Keep the dessert on the stove for another 5-7 minutes, turn it off and let it cool completely.

The boiled strawberries need to be ground in a blender until smooth and gelatin should also be added.

Liquid jam will become thick very soon. It can be served to the table to the delight of family and dear guests!

Strawberry jam with mint

Fragrant strawberry jam can be supplemented with new notes of mint and oriental spices. Original recipe worthy of further culinary feats and surprised admiration!

Ingredients:

• strawberries – 1 kg;
• sugar – 1 kg;
• water – 200 g;
• basil (mint) or mint – 1 sprig;
• lemon – 1 piece;
• spices – ginger root, nutmeg, cinnamon powder, lemon zest and juice.

Preparation:

1. First, make syrup from sugar and water.
2. Then add 20 grams of finely chopped ginger root, 2 spoons (without a slide) nutmeg, a level teaspoon of cinnamon, juice and zest of one lemon. Basil and mint sprigs will add flavor and aroma to the jam.
3. Bring the syrup to a boil and begin to put the berries in it. At the beginning of cooking, skim off the foam and stir occasionally gently.
4. In total, boil the jam for 5 minutes, let it cool, and repeat the procedure 2 more times.

Spices and mint will give the dessert a unique exotic taste. The jam will charm children and adults with its sweet taste and delicate mint aroma!

And as always, finally, a video recipe for thick strawberry jam with hard berries.

Bon appetit and see you soon!

In proper strawberry jam, the berries must be whole. Actually, this is what distinguishes jam from jam or marmalade. But not everyone knows how to make strawberry jam with whole berries the first time. We'll tell you best recipes exactly this kind of jam.
There are secrets to how to cook strawberry jam so that the berries are intact. If you overcook a strawberry, the berries will definitely fall apart; others look whole, but if you touch them, they become limp and soft like bread. But this material contains recipes for jam with berries that you can eat with a spoon and tea in winter.

Important! The integrity of the berries depends on the cooking process. It is important not to overcook the semi-finished product, do not cook it elevated temperature. This is how you can maintain an excellent appearance and achieve exquisite taste.

How to cook so that the berries are whole and thick

Recipe No. 1

If you make jam according to this recipe, then the berries will need to sit in the oven for a long time. sugar syrup. But patience will also be rewarded with an amazing dessert for the winter.

What do you need:
3 kg strawberries;
2 kg sugar;

You need to prepare clean dishes with a thick bottom. The bottom should be thick, because when cooking on thin metal, the jam will burn. Best for cooking strawberry dessert use regular enamel basins. These are what our grandmothers used.

Be sure to rinse red fruits thoroughly in running water. Then dry the berries thoroughly with a towel. Try to use an old towel, because even dense strawberries will secrete acrid red juice. When the berries are washed, you need to remove the stalks. If the strawberry is large, then it can be cut into a couple of parts.

Place the prepared berries in a clean bowl. Add kg of sugar and leave the jam in this form for six hours. During this time, the strawberry will release a lot of juice, which will mix with sugar. Now put the basin on the fire. Do not mix the berries so that they do not lose their integrity.

Advice! If you see that you need to mix more, then you should just shake the bowl. But stir if you need to get jam with whole berries, is strictly prohibited.

When cooking this jam, as in many other cases of preparing such a dessert, foam appears on the surface. It must be removed with a slotted spoon. When the dessert boils, add another half of the sugar. Boil the product over low heat for ten minutes. Then remove the strawberries and sugar from the heat and leave for 10 hours. This time you can cover the jam additionally. Then boil again, adding half the remaining sugar. Leave to cool for ten hours covered.

It's been a day since we've been preparing our amazing jam. Remains final stage. Heat the jam, wait until it boils, add 250 grams of sugar. Cook for five minutes. Hooray!

Now you can pour the dessert into half-liter sterilized jars. From this amount of ingredients you can make five such jars of jam. Now roll up the jars and send them to cool upside down under the blanket.

What secrets should you remember:

Only homemade strawberries will allow you to get the most delicious and aromatic, natural jam;
If you buy strawberries, it is important to choose juicy, not bruised fruits with stalks;
The stalks should be removed after the berries are washed and dried;
Spoiled, stale berries are not suitable for making jam;
The foam from the jam must be removed;
The dessert according to this recipe must be cooked in three steps. Between each cooking process, the product must be allowed to cool completely;

Recipe No. 2. Jam “Five Minute”

There is not always time to completely cool a bowl of jam three times and boil it properly. In such a situation, the option of making strawberry jam so that the berries are whole will help. The process will be speeded up by adding lemon juice.

What do you need:
A kilogram of strawberries;
800 grams of sugar;
Two tablespoons of lemon juice;
Wash the strawberries, dry them and remove the stems. Now, in a large bowl, cover the berries with all the sugar. Strawberries will release juice within a few hours, but it is better to leave them overnight. During cooking, the jam will increase three times, so you need to take a large basin. Cook the jam over low heat: bring to a boil, turn on maximum heat and simmer for five minutes. When foam appears, it does not need to be this recipe clean up and just stir the jam. At the end of cooking, pour lemon juice into the dessert. Cool the jam, and then pour into prepared jars and roll up in the classic way.