Would anyone refuse toast with strawberry jam for breakfast? Especially in winter with a cup of coffee? No, It is Immpossible. Therefore, it is worth stocking up on several jars of the aromatic delicacy so that you can enjoy it during the cold period.

Making jam - at all simple process. It doesn’t even always require a lot of time, especially if there are only a few kilograms of berries, and not centners. It’s up to you to keep the berries whole or turn them into homogeneous jam, but in any case the delicacy will turn out to be pleasant in taste and color.

Today we offer not only classic recipe this yummy. Jam can be supplemented with other fruits, citruses and even chocolate. It even sounds delicious. Try it soon!

Classic strawberry jam with whole berries

Cooking time

calorie content per 100 grams

Where are we without the classics? Hurry up and write it down easy recipe, so that in a couple of days you can please your loved ones with the finished result.

How to cook:

Tip: if you do not remove the foam while boiling, the jam may be spoiled.

General rules for choosing products

It would seem that choosing ripe strawberries is quite simple: if you like it appearance and tastes quite good, it is ideal for jam. And it's okay if there's a couple bad berries. How to choose a product without nitrates?

Firstly, a good real strawberries there is always a characteristic nice smell. Artificial fruits usually have no odor or it is very faint. Alternatively, the berry may be natural, but unripe, so its smell is not as noticeable. These berries are not suitable for jam.

Strawberries have a bright red color. If its color is already more like burgundy, then either the berry is overripe or it has been “tinted” chemicals. An overripe berry contains much less benefit and it doesn’t retain its structure well. If there is a white tip on the fruit, you should not take it, since it is not yet ripe strawberry.

Incredibly large berries can be alarming. Yes, there are hundreds of plant varieties and any of them can be grown artificially. But large strawberries could simply be pumped with water to give them weight.

It is advisable to take fruits with tails, as they do not spoil longer. It’s better to spend five minutes cleaning it later than to buy stale fruits. It is worth paying attention to the leaves: they should be green and fleshy. Yellow leaves indicate that the harvest was harvested a long time ago. Also, the leaves should not fit tightly to the fruit.

One more point – the bones. If they stand out and are quite convex, then these are unripe strawberries. And if they are inside the fruit, then it is a ready-made berry. Certainly, taste qualities You can only try it on your tongue. Get real, bold strawberry flavor with a slight herbal flavor and no cloying sweetness.

As for the cans, everything is done the old fashioned way: they need to be sterilized. Can be used water bath, as our grandmothers did, or you can hold it for ten minutes hot oven or microwave. The containers should be thoroughly washed first. You only need to put the jam in completely dry, warm jars. The lids should be kept in boiling water until screwed on.

Really unusual option jam. Strawberries and chocolate - what could be more wonderful? Probably only toast with this jam!

How much time - 25 minutes.

What is the calorie content - 207 calories.

How to cook:

1. Pour sugar into a saucepan, add lemon acid to it;
2. Mix well and set aside;
3. Wash the strawberries, dry them carefully and remove the stems;
4. Pour into a large container and pour the pre-prepared mixture on top;
5. Place the dishes with all contents on the stove and let it boil;
6. Cook for five minutes;
7. During this time, chop the chocolate and add it a minute before the end of cooking;
8. Stir gently with a wooden spatula so as not to damage the berries;
9. Pour the finished jam into jars and cool in warm blankets.

Tip: you need to stir very carefully, as the jam can turn into strawberry porridge.

Quick strawberry jam with whole berries “five minutes”

Very quick jam, which will delight you the next morning. Be sure to make morning sandwiches with it and brew a mug of cocoa for each family member. It is delicious!

How much time – 20 minutes + night.

What is the calorie content - 210 calories.

How to cook:

1. Wash the berries thoroughly and cut off their stems;
2. After that, put them in a saucepan and cover with sand;
3. Leave until the strawberries release their juice (overnight will be enough);
4. Place the berries on the stove, turn on low heat;
5. Let them come to a boil, then turn on strong fire and boil for five minutes;
6. Remove foam from the surface as soon as it appears;
7. When five minutes have passed, pour in the citrus juice;
8. Cool the jam, then pour into jars and store in the refrigerator.

Tip: take a large container, because during cooking the jam rises with foam, and from a low pan all your jam will immediately boil away.

The recipe is similar to others in its composition. But when you try ready-made jam, then you will understand that this is something special and nothing like other options.

How long is it – 1 hour and 20 minutes + 12 hours.

What is the calorie content - 178 calories.

How to cook:

1. Rinse the berries thoroughly and peel them with a sharp knife;
2. Pour into a large bowl and add sugar;
3. Without stirring, leave the strawberries in this form for 12 hours;
4. Squeeze all the juice out of the lemon, removing the seeds;
5. Add it to already rested berries;
6. Place the container on the stove, bring the mixture to a boil;
7. Turn on low heat and cook the mixture for just five minutes;
8. Remove the jam from the heat and cool it slightly;
9. Carefully remove the berries with a slotted spoon or pour them through a sieve. But the first case is better, since it is more likely to leave the berries whole;
10. Return the syrup to the stove, turn on the lowest heat;
11. Boil it for 40 minutes, skimming off the foam as it forms;
12. Return the berries to the syrup and cook the jam for another five minutes;
13. When time has passed, the jam is ready and can be poured into jars.

Tip: if desired, you can add lemon slices to the jam. Believe me, it will turn out very unusual!

Original strawberry jam with whole berries in a frying pan

Have you ever made jam in a frying pan? If not, then the time has come. Prepare this sweetness and enjoy it within a few hours. Hurry up!

How much time - 15 minutes.

What is the calorie content - 161 calories.

How to cook:

1. Wash the berries, dry them carefully, then peel them;
2. Heat a dry frying pan on the stove, put strawberries there and add sugar;
3. Mix carefully so as not to damage the berries;
4. Increase heat to medium and cook, stirring, until strawberry juice releases;
5. When the juice turns red, note the time and cook the jam for 5-7 minutes;
6. Cook until the sugar crystals are completely dissolved, stir lightly;
7. Remove foam if it forms;
8. Add citric acid, mix and pour the jam into the jar.

Tip: citric acid can be replaced with citrus juice. Use it in the same quantity.

It is better to prepare jam in a container with a thick bottom and walls. A saucepan with a handle is ideal. This will remove the sweetness from burning, the mass will heat up more evenly and will be able to cook faster.

Another important point: tall dishes. The saucepan or saucepan should be quite large, since the jam releases a lot of foam when boiling. To prevent her from running away, it is necessary to have high walls.

Bright, aromatic, delicious jam can be prepared in just a few hours. And then enjoy it every morning or evening, remembering warm summer. This is truly a sunny product that can lift your mood and immunity at the same time.

Only ripe, healthy berries that are approximately the same size and have a characteristic aroma are suitable for preservation. Bruised or rotten strawberries should be sorted. The remaining berries need to be carefully poured into a colander and rinsed. It is better to do this under a diffused cool stream of running water. When excess liquid drains, the strawberries must be cleared of their stalks and leaves.

The prepared berries should be transferred immediately into a spacious container in which the jam will be prepared. It is best to take an enamel basin or a wide pan. Layers of strawberries should be alternated with layers granulated sugar.

The container with berries should stand in a cool place for at least 4 hours. During this time, the strawberries should release juice. If it is not enough, then you can wait another 2-3 hours.

The bowl with berries needs to be placed on medium heat. To prevent the sugar from burning, it must be lifted from the bottom with gentle movements of the spoon from bottom to top. Gradually there will be more liquid. When it boils, remove the container from the heat. Then you need to remove the foam from the surface of the jam.

After this, the syrup with berries should be covered and left to cool slowly. After 6–8 hours Strawberry jam should be boiled again and cooled again.

Prepare sterilized jars. The third boil should last 20–30 minutes. This is necessary for the syrup to thicken.

A drop of jam should retain its shape well on a clean saucer.

Place the berries in jars. Then pour syrup over them. Roll up hot jars and cool quickly in cold water.

What could be better than cold winter evening Brew a strong cup of tea and open a jar of fragrant strawberry jam, carefully stored since summer? Therefore, today we are talking about how to make strawberry jam so that the berries remain intact.

By the way, not so long ago I wrote about and also. You can also take a look at these pages.

To keep the berries intact when making jam, you should know a few tricks. Firstly, the crop must be harvested in dry weather and immediately begin cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing the strawberries should be dried on a paper towel for 10 minutes.

Thick strawberry jam with whole berries without cooking

I recommend using medium-sized berries to make thick strawberry jam. Do not forget that it will actually be prepared without cooking, but only poured with hot syrup. Then it will be completely saturated, and your preparations will easily last all winter.

Ingredients:

• 1 kg of ripe strawberries;
• 500 g granulated sugar;
• 100 g of water.

How to cook:

1. Sort the strawberries, rinse thoroughly in running water and remove the green stalks. Transfer it to an enamel or heat-resistant bowl.

2. Mix sugar and water and place over medium heat. Cook the mixture for 3 minutes, no longer needed. This is enough for the sugar to dissolve.

It is necessary to ensure that the syrup does not begin to turn white and turn into caramel.

3. Pour hot syrup over the berries, stir gently with a spatula or spoon. Cover with a towel and let cool.

When I make jam, I never stir it with a spoon. I just gently shake the bowl to mix the berries. And it never falls apart for me - it always turns out strong and intact.

4. As soon as the syrup has cooled completely, it must be drained and boiled for 5 minutes. Pour over the strawberries again and let cool again. This point must be repeated 5 times.

Place the prepared jam in a sterile container and roll up the lids. Turn the jars over, wrap them in a warm blanket and leave to cool. This is an additional sterilization of the jam.

The jars should be stored in a cool, dry place so that the sun does not shine on them.

How to make thick strawberry jam with whole berries. Recipe for the winter

Strawberry jam prepared according to this recipe turns out simply excellent: thick, viscous, “like grandma’s,” berry after berry. At the same time, the strawberries retain their texture. It takes, of course, longer to prepare than. But the effort and time spent are worth it: in winter, delight and stormy applause are guaranteed!

Ingredients:

• 2 kg strawberries;
• 1.2 kg sugar;
• freshly squeezed juice of 1 ½ lemons.

How to cook:

1. Rinse the strawberries and leave in a colander to drain;

2. Remove stems. They will definitely be superfluous 😀

3. In a deep saucepan or basin, sprinkle the berries with layers of granulated sugar. Let stand overnight or 24 hours to allow the juice to release.

4. Place on medium heat. Squeeze lemon juice and pour it into the strawberries. When the jam boils, skim off the foam. Cook for 15 minutes.

5. Carefully remove the berries from the syrup with a slotted spoon and arrange them in a thin layer on a flat dish.

6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.

7. The jam is ready: you can put it in a sterile container and roll up the lids.

Turn the jars upside down and let cool at room temperature.

Delicious strawberry jam

The jam always turns out delicious, and it’s also good because you don’t have to use selected strawberries to make it and maintain its integrity. Berry will do different sizes, and even a little wrinkled. You can simply cut off the damaged areas and put it to work.

Depending on what kind of jam you prefer, you can completely grind the berries using a meat grinder, blender or food processor, mash the strawberries with a fork or simply chop them, leaving small pieces.

Ingredients:

• 1 kg sweet strawberries;
• 800 g sugar;
• 1 teaspoon agar-agar powder;
• 4 tablespoons of water.

How to cook:

1. Clear strawberries of debris, rinse in cold water, and tear off all green stems.

If necessary, trim off any bad spots. If this is not done, the jam will not last long.

2. Grind the berries to the desired state, mix with sugar and put on medium heat.

3. Leave to simmer over low heat for 15-20 minutes until the jam darkens and becomes thicker.

The foam must be removed!

4. In a separate container, let the agar-agar dissolve in warm water for 2-3 minutes. Add thickener to boiling jam and stir.

After 5 minutes, the jam will thicken even more and begin to “gurgle” - this is a sign that it is ready.

5. Place into sterilized containers and close with lids. Leave to cool in a warm, dark place.

Don’t even doubt it, the preserves and jams according to my proven recipes will turn out very tasty and aromatic. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you again!

Strawberry is a berry that is one of the first to appear in household plots and then in all markets. About her taste and those beneficial properties, which it contains in itself, we can talk for a very long time, everyone already knows a lot about them. By the way, this link is for those who missed it

Of all the types of preserves, jams and compotes, strawberry jam with whole berries is probably the most popular. Children like it because it reminds them of summer, and housewives like the ability to quickly cook it aromatic delicacy. Decide for yourself what kind of strawberries you will use, for example: strawberries grown in the country are much easier to wash and peel, they retain their shape better, and are great for baking, making jams, jellies or marmalade; forest - more aromatic, but not so sweet, due to its small size it is more difficult to sort, but if it is unripe, this will not affect the taste of the preparation.

So, in today's article I will tell you how best to cook delicious jam from strawberries with whole berries, for the winter. It will serve you for a year perfect filling both for pie and for cake and pastries. And of course, it will perfectly complement everyone’s favorite pancakes, pancakes and cheesecakes.

How to make strawberry jam so that all the berries are whole

Ingredients:

• Strawberries – 1 kg
• sugar - 1 kg

Cooking method:

Wash the strawberries thoroughly in water, separate the stalks, put them in a bowl, add sugar and leave to steep for 3-5 hours.

Then put it back on the fire, let it boil, skim off the foam, reduce the heat to low and cook for 30-50 minutes.

The longer the jam is cooked, the thicker it becomes, and of course, the smaller in volume.

Transfer the finished jam into sterilized jars and immediately roll up the lids.

Strawberry jam turns out very tasty and aromatic.

Thick strawberry jam with whole berries - recipe with step-by-step photos

Ingredients:

• Strawberries – 2 kg
• sugar - 1.5 kg
• lemon with zest - 1/2 pcs.

Cooking method:

Place the berries washed and separated from the stalks into an enamel bowl, add sugar there and leave overnight so that the berries give juice.

When the strawberries release juice, they separate and undissolved sugar sinks to the very bottom of the dish, above which sits the juice, and the strawberries float on top of the juice. That is why, after placing a basin or pan on the fire, the contents must be constantly stirred so that all the sugar dissolves.

Place the basin on the stove, bring to a boil, reduce the heat to low and skim off the foam. Let the berries simmer for 10 minutes.

Now, using a slotted spoon, we catch all the berries, put them aside, and use the remaining syrup to open lid, simmer over low heat for one hour.

After 1 hour, add finely chopped 1/2 of the lemon along with the zest, and cook, stirring, for another hour. During this time, the syrup will decrease in volume by approximately half.

Then, after a total of two hours, put the strawberries into the syrup and boil the jam together, also over low heat, for another 40-50 minutes, periodically removing the foam.

The strawberry jam is ready, transfer it hot into sterilized jars, and leave some for testing.

The most delicious strawberry jam with whole berries - five minutes

Ingredients:

• Strawberries – 1 kg
• sugar - 0.5 kg.

Cooking method:

We clean the berries from the stems, wash them in water and let it dry. Cover it with sugar and leave it for at least 2-3 hours, but better all night so that it releases the juice.

Now, after our future jam has given juice, we need to put it on the stove and bring it to a boil, stirring gently occasionally, and then turn the heat down to the lowest setting and continue cooking for another five minutes. Then remove the jam from the stove.

All that remains is to remove the foam, immediately put the finished jam into sterilized jars and screw on the lids.

Transparent strawberry jam with whole berries for the winter

Ingredients:

• Strawberries – 1 kg
• sugar - 800 gr.

Cooking method:

Before cooking the berries, you need to remove all the tails from them, rinse them thoroughly and remove the spoiled fruits. Then put it in a saucepan and add sugar.

Then we put it in a cool place overnight so that the juice is released and all the berries drown in it.

Now put the pan on the fire, bring to a boil, reduce the heat to low and cook for 5-7 minutes, stirring occasionally. Then remove from the stove and let it cool completely. We put the jam on the stove again and do the same thing as we did in the first go.

To prevent the berries from turning into puree after cooking, they need to be boiled at least twice.

Pour the finished hot jam into sterilized jars, twist and remove.

In this form it can be stored for more than a year.

How to make strawberry jam with gelatin

Ingredients:

• Strawberries - 3 kg
• sugar - 1.5 kg
• gelatin - 3 tbsp. spoons.

Cooking method:

First of all, we need to wash all the strawberries and separate them from the stalk. Then we divide it into softer and harder in different saucepans.

Now we take a softer berry, pour 1 kilogram of sugar into it and grind it using a blender.

Then add the harder berry and gelatin, put it on the stove, bring to a boil and turn it off. After about 2 hours, put the pan on the stove again, add the remaining sugar and after the jam boils, cook it for 5-7 minutes, stirring constantly. Then remove from the stove and pour the finished treat into sterilized jars.

How to make strawberry jam in a slow cooker (video)

Bon appetit!!!

Today we will make strawberry jam, which takes 5 minutes to make, due to this, vitamins are preserved in it. In this case, the berries turn out whole, they only change color during cooking, but not their shape. You can store it under regular plastic covers without refrigeration.

Five-minute is a high-speed option for processing strawberries, so you need to cook in small portions so that all the berries have time to warm up evenly. Cook a maximum of a couple of kilograms at a time.

It is best to cook strawberry jam for the winter in a copper basin, but if the portion is small, you can do it in a saucepan with a thick bottom.

The five-minute strawberry sauce may not be very thick because we didn't boil it. long time, it doesn’t have time to boil down. But at the same time, it is still very tasty and can be eaten instantly. And also the most useful and beautiful - after all, the berries were not boiled down, but remained intact.

If you think there is too much syrup, you can pour the excess into a separate jar. And you will have a home natural syrup, which can be used to soak cakes, pour over ice cream, etc.

Strawberry jam 5 minutes. The secret of how to make healthy strawberry jam for the winter (method 1)

Although the recipe is called “five-minute”, it takes two to three days to prepare. But on each of these days you will need a minimum of time and effort.

But, in fact, it is not difficult. We came home from work in the evening, turned it on, cooked for 5 minutes and set it aside. Saving time for modern busy housewives.

The proportions are approximately the same as usual: per kilogram of strawberries you need 1 kilogram of sugar.

1. First, prepare: the berries must be washed and removed from the sepals.

2. Cover approximately two kilograms of berries with two kilograms of sugar.

3. After this, let it sit with sugar for 15-20 minutes. Then put it on low heat. The jam begins to boil, stir gently until the sugar dissolves completely. You don’t need to stir too much, because the berry is tender, it’s important not to crush it, just if you have some sugar left on the surface, you need to carefully push it down with a spatula so that it dissolves.

4. When the jam has boiled for 5 minutes, you need to set it aside.

5. The next day, turn it on again to cook for 5 minutes after boiling. And then remove from the stove again.

6. The next day, boil again for five minutes and pour hot into sterilized jars. The jam is ready!

Five-minute strawberry jam. How to make jam with whole berries (method 2)

This is real five-minute jam, which does not need to be cooked for three days (albeit for 5 minutes each), but is cooked in one go. In this recipe, we follow the method of our mothers and grandmothers - we do not weigh the sugar, but simply measure it in equal measure with the berry. For example, for 5 cups of berries, 5 cups of sugar.

This is the fastest jam. But it is recommended to cook it not on low, but on medium heat, so that the berry can warm up, especially if it is large.

1. First we make it very thick sugar syrup. For the syrup, you will need about half a glass of water per liter of sugar. Stir the water and sugar until all the sugar is wet, place over medium heat or higher and begin to cook, stirring constantly.

2. Gradually it will turn into a thick boiling syrup.

3. At this moment, switch to medium heat and carefully add the berries.

4. At the very beginning, you can stir a little with a spatula, especially near the bottom, so that the syrup does not burn. But as soon as the liquid from the strawberries appears, you can no longer stir; mixing occurs like this: you take the pan, rotate and shake so that the berries change place. At this stage, the boiling stops, the heat should be medium or below medium - at this time the berries release their juice into the sugar syrup.

5. Then the jam will boil, and every two minutes you need to take the pan and rotate it in a circular motion so that the berries turn over and heat up evenly.

6. A sign that cooking is finished is when the jam begins to bubble at the edge of the pan. This may take more than five minutes, but you have to wait for this moment.

In general, it is recommended to distribute strawberry jam into jars when cooled, since the berries become hard and do not fall apart. But the five-minute one must be laid out while it’s hot, otherwise the jars may explode later.

8. Immediately close the filled jar with a lid. Roll up the jars and place them upside down under a blanket until completely cooled.