Strawberry ... mmm .. what a delicious and beautiful berry, isn't it?

This most favorite treat in the garden for children and adults in the summer. If, as they say, to conduct a survey among the population, which is tastier - strawberry or any other berry, then the choice of the majority will undoubtedly be strawberries.

Why is strawberry the most delicious berry, you ask? There are a number of reasons for this.

• Firstly, it ripens earlier than raspberries, currants, blackberries and other berries. We are waiting for strawberries as the first delicacy of summer.
• Secondly, it is larger in size - it is convenient to eat it both one by one and together - with sugar and sour cream.
• And thirdly, it is more useful. Strawberries contain a range of minerals and vitamins. helps to fight colds, and also with its help you can lose weight. Strawberries are often used for the diet as they are low in calories. Strawberries are also used in cosmetology.

But, like any other remedy, strawberries have contraindications. It should not be consumed in large quantities by people who suffer from gastritis or diseases associated with metabolic disorders.

Personally, I love strawberries. Strawberry jam I remember from early childhood. This is not surprising. It is in any cellar, any housewife can cook it. My grandmother always made strawberry jam. Easy jam recipe- and even the most inexperienced "cook" will be able to master it.

Easy Strawberry Jam Recipe

For strawberry jam you will need:
1. Strawberries (1 kg)
2. Sugar (0.5 kg)

Strawberry jam You can cook in different ways, as you like. You can make a thick jam at the exit, or you can make it liquid. It is possible that the berries are whole, or they can be mushy. In any case, the taste will not change from this, but will only acquire zest.

So, first we pick berries. We clean them from the tails, sort through, remove all unnecessary leaves and green berries.

Then wash and sprinkle with sugar. In sugar, the berries should stand until the juice is released. They will stand for about a day and you can start the cooking process.

Put strawberries with sugar in a saucepan and put on low heat. I understand that the cooking process will be different for everyone, since each hostess has her own conditions in the kitchen. Some have gas, some have an electric stove. Everyone has it different varieties strawberries, different volumes of pots and so on. There are no identical recipes, neither in jams, nor in borscht, nor in anything else.

But the approximate technology looms like this: the jam is cooked over low heat until it becomes a thick burgundy mass. The jam must be constantly stirred with a wooden spoon.

It will boil for about an hour, then it must be removed, cooled and, if desired, boiled again to make it even thicker.
Then the jam is poured into jars and closed.

Strawberry jam is fragrant, tasty and will always decorate any table, both on a holiday and on weekdays.

Strawberry jam- This canned product made from strawberries by boiling it in a sugar solution.

Strawberries can rightfully be considered valuable product, since it contains vitamins A, E, C, P, B, organic acids, potassium, magnesium, iron, cobalt, manganese, nitrogen, phosphorus, silicon, pectin and many others. Raw strawberries are recommended for the treatment of hypertension, atherosclerosis and anemia.

During the cooking process, strawberry jam loses some important properties. In this regard, "five-minute" jam is more useful. Vitamins are stored in it due to the short duration heat treatment. However, beta-carotene, mineral salts, organic acids and fiber remain in any strawberry jam.

Strawberry jam has a beneficial effect on the formation and content of red blood cells in the blood. Thanks to it, the metabolism is normalized and arterial pressure, improved strength blood vessels, immunity is strengthened, the content of iodine in the body increases. Strawberry jam has a diuretic effect and alleviates the patient's condition when colds. A little strawberry jam at night will help you sleep soundly until morning.

Because strawberry jam is rich in antioxidants, it is believed to have preventative properties that prevent the development of tumors.

Berries for this jam must be selected both in size and in maturity. The very time at which it is preferable to pick a berry is very important. It is better to do this in sunny, dry weather and in the afternoon, rather than in the morning. Dew and rain moisture penetrate the berry, making it watery.

Most delicious jam obtained from small berries. They look great in the finished product. Strawberries for cooking should never be in the refrigerator, otherwise it will lose not only flavor, but also sweetness.

Strawberry jam - preparing dishes

Wash jars thoroughly with warm water and soap. Rinse well. Line the oven tray with a clean towel. Put prepared cans upside down on it. Half an hour before the jam is ready, place a baking sheet with jars in an oven heated to 100 degrees. At the same time, the lids should be put in a small container, completely filled with water and boiled for several minutes. If a ladle or funnel is used in the process of pouring jam, it is also better to sterilize them.

If the jam is already ready, then the baking sheet can be removed from the oven, the jars can be turned over, but left to stand on the baking sheet. Jars should be filled with jam so that it does not reach one centimeter to the edge. Immediately close the jam with lids and put in dry place.

For cooking, it is better to use a large enameled basin. To cook the “five minutes”, the basin should be changed to a pan, because it will be easier to wrap the pan. Stir the jam with a wooden spoon or spatula.

Strawberry jam - preparation of berries

Strawberries are poured from the basket onto the table. Initially, it should be sorted by size. For jam, you need a small berry. It keeps its shape better. Rotten, overripe and unripe berries must be removed. Whisks are removed from the berries, and then they are washed.

Some housewives advise not to wash the strawberries, but only wipe them with a damp towel. So, it is necessary to wash the strawberries. Only this should be done not under running water, when the berries are in a sieve, but in a basin. This is done so that the berries are less damaged during the washing process. Strawberries are carefully transferred to the basin one at a time as they are sorted and cleaned. Berries are poured with water and washed.

The washed berries are taken out by a handful on a towel. Drying strawberries is best, but this can take 5 to 6 hours.

Strawberry jam - recipe 1

Classic way. The proportions during cooking are a kilogram of sugar per kilogram of berries. Strawberries must be carefully sorted out, sepals torn off and washed in several waters. It is good if the berries are small, but if the berries are large, they can be cut in half.

The berries are covered with sugar and left for 4 or even 6 hours. During this time, the strawberries will release juice. A pot with berries is placed on medium fire and bring to a boil. From the moment of boiling, strawberries are boiled for five minutes. At the same time, foam is constantly removed. After that, the pan is removed from the heat and, having cooled slightly, is covered with a clean cloth. Let the jam cool completely. This will take 10 hours.

Put the jam back on to boil. From boiling, cook for five minutes, removing the foam. Refrigerate until completely cool. After the berries are boiled for five minutes for the third time, sue ready jam about an hour and, pouring into sterilized jars, cork with sterilized lids.

Strawberry jam - recipe 2

Well-washed berries should be laid in layers in an enamel bowl. Each layer must be sprinkled with sugar. Sugar will be needed at the rate of 1.2 kg per kilogram of berries. Now the pot with berries must be placed in a cool place for a period of four to six hours. Let the strawberries give juice. The resulting mass should be boiled over low heat. During the cooking process, be sure to remove the foam and periodically shake the contents of the pan so that the jam does not burn. You need to cook until cooked in one go.

Strawberry jam - recipe 3

Estimated serving is 1 kg of sugar, 1 kg of berries, 1 tbsp. a spoonful of 9% vinegar and a pinch of salt. All ingredients are immediately placed in a saucepan. As soon as the strawberries begin to give juice, start cooking. Gradually bring the jam to a boil. If you have a candy thermometer, you can check the temperature. Should be 105 degrees. Cook until done. After the jam is laid out in sterilized jars (1 cm from the edge of the jar!) And closed with sterilized lids, the jars with jam are sterilized again in boiling water for 10 minutes.

Strawberry jam - recipe 4

This method of cooking strawberry jam helps to preserve vitamins in the berry. It is called "five minutes" and is very simple. To make jam, take no more than 2 kg of berries. Sugar needs 1.5 times more. For 1 kg of sugar, take 1 glass of water. The syrup is boiled in enamel saucepan on strong fire. The resulting foam is removed. Berries are poured into boiling syrup and allowed to boil for 5 minutes. You need to stir gently. The gas is turned off, the pan is wrapped up so that it cools more slowly. The cooled jam is laid out in jars and the neck is tied with paper. Can be used nylon caps.

It is important to know when the jam has already reached readiness. To do this, you can put several small plates in the freezer. Put a spoonful of jam on one of the plates. Wait a little. Run your finger over the surface of the jam. If the surface is wrinkled, the jam is ready.

Another option: drip jam on the nail of the thumb. If the drop does not spread, the jam is ready.
Lemon juice or vinegar added to the jam will help it thicken and prevent it from becoming too cloying.
A small piece will help reduce the amount of foam butter added at the end of the boil.

If, after cooling, the lid on the jar springs, the jar is leaky. It should be stored in the refrigerator and used within the next month.

Place the rest of the jam in a cool and dark place.

It is important for every hostess that her culinary delights were noticed by both relatives and guests, and, most importantly, so that they could brag to their friends. Bring in a beautiful jar from the pantry, open it for questioning glances and put your masterpieces in small cups.

Each family has long had its own traditions of making jam. This is due to the fact that the process itself is associated with the dishes in which the jam is cooked, with the proportions of the ingredients, with the cooking time, with how, when and in which dishes to put the cooked jam.

And yet - how to cook strawberry jam for the winter? What is the best recipe? There are many ways to cook. This article will consider not only the recipes and methods for making strawberry jam, but also the preparation of berries for cooking and tips for storing jam.

Preparing berries

Berries for fragrant and tasty strawberry jam must be properly prepared. This is not difficult to do, but it is important to observe all the subtleties.

• All berries must be carefully sorted by size; only small and medium berries are suitable for jam. Overripe, crushed, unripe berries must be removed. From large berries it will be possible to cook another jam, so it is better to put them in another container.
• Remove sepals from berries. This operation is best done in thin rubber (medical) gloves, as the skin on the fingers and under the nails darkens, it is very difficult to clean.
• Weigh the berries, remember the weight: the amount of other ingredients will be calculated from it.
• Put the peeled berries in a colander, dip three or four times in a wide and deep container (bucket) with water, to wash off debris and earth from the berries. It is impossible to wash off with water from the tap - horse debris is not washed off at the same time, and the berries can be wrinkled under the pressure of water.
• Dry the berries in a colander, letting the water drain, for ten minutes.

Classic recipe for strawberry jam for the winter

Ingredients

• Strawberries - 1 kg
• Sugar - 1.2 kg
• Water - 1.2 l

Cooking method

1. Pour the measured amount of granulated sugar into a saucepan with a measured amount of water. Heat over a fire, bring with stirring until completely dissolved, heat to a boil.
2. The dried berries are carefully transferred to a wide and fairly deep dish (based on this calculation: for 1 kg of berries you need a 3-liter saucepan). The pan should not be enameled (the jam will burn in it), it is better if it is a special brass basin or a stainless steel basin (maybe it was preserved from the grandmother), a simple aluminum pan or a modern pan with a double-triple bottom.
3. Pour the berries with hot syrup, put on fire and start cooking. The total cooking time should not exceed 40 minutes. The first ten minutes, cook over medium heat until abundant foam appears. During the rest of the cooking time, the fire should be low.
4. When foam appears, take the pan with both hands, shake, remove from heat, remove the foam. We do this throughout the cooking, carefully making sure that the jam does not burn. To do this, it must be gently stirred with a slotted spoon, trying not to crush the berries.
5. We cook the jam until foaming stops or the jam starts to boil more slowly with the same fire power. This moment should not be missed, since the readiness and quality of the jam itself depends on it.
6. To determine the readiness of jam, we use two methods: take a spoon hot syrup from the pan, begin to slowly pour; if it flows slowly, and not in a fast thin stream, the jam is ready; take a spoonful of syrup, cool, pour a drop on a saucer; if the syrup remains in the form of a drop, the jam is ready.

Important! Ready jam must meet certain requirements:

• The berries should be transparent or half transparent, but not float.
• The syrup of the prepared jam should be of a thick consistency.
• The color of the syrup should correspond to the color of dark strawberries without a brown tint (a brown tint indicates caramelization - that is, the jam is digested).
• Berries and syrup in cooked jam should be equally divided.

Pour the finished jam into a prepared dish.

For any jam, you need to take small jars, no more than 1 liter, preferably 0.5 liters or 0.3 liters.

This is necessary for three reasons:

• in case of damage to the jam, it is not a pity to throw away a small jar,
• an open jar of jam should not stand for more than a week, even in the refrigerator (jam is saturated with other odors, it may become moldy),
• finally from a large number tasty jam get fat, sadly.

We prepare jars by the method of hot drying: we wash hot water with detergent, put in the oven, heat the jars for 5-10 minutes, make sure that they do not burst.

We spread hot jam in hot jars, the level of which should not reach 0.5 cm to the top of the neck.

We roll up the jars with lids, previously boiled in water and dried.

Refrigerate the finished jam natural way, we take it to a cold room, if there is none, then we store it in the refrigerator until autumn, then on the balcony until frost, then we eat it if something remains by that time.

Jam prepared in the classical way is eaten first, especially by children.

Large berry jam recipe

Ingredients

• Strawberries - 1 kg
• Sugar - 1.2 kg
• Water - 0.9 l

Cooking method

1. Large and juicy berries must first be washed in a colander by lowering them three times in water, let the water drain, remove the sepals, the most large berries carefully cut in half, weigh.
2. Put in a wide bowl (can be in any bowl) not a thick layer. Fall asleep half the right amount granulated sugar, leave for three hours. Berries will give juice during this time, granulated sugar dissolve almost completely.
3. We prepare the syrup in a saucepan in which we will prepare the jam. Pour the remaining granulated sugar into the water according to the recipe, heat, mix, bring to a boil, carefully shift the berries with syrup.

The cooking process, the definition of readiness are exactly the same as in classic way.

Cooking jam from large berries requires a certain skill, since the berries can easily be wrinkled or not cooked, so you need to carefully monitor the process itself and mix the jam very carefully.

You need to lay out and store jam in the same way as with the classic method.

Recipe "five minutes"

The name of the recipe should not mislead those housewives who know how to cook from currants. classic five-minute. Five-minute strawberry is a cooking method with long cooling. The jam turns out beautiful, with whole dense berries.

Ingredients

• Strawberries - 1 kg
• Sugar - 1.2 kg
• Water - 1.5 l

How to cook

1. Preparation of berries and syrup is carried out according to the classic recipe.
2. The first cooking is carried out as follows: cook the jam over medium heat until foam appears, do not remove the foam, turn off the fire, gently shake the pan so that the berries are all saturated with juice.
3. An hour later, we start cooking a second time. Bring to a boil over medium heat, boil over low heat for no more than five minutes, do not remove the foam, turn off the heat, gently shake the pan so that all the berries are saturated with juice.
4. We leave the jam for a day. The third, fourth and fifth time, with an hour break, heat over low heat, bring to a boil, boil for one minute, do not remove the foam. We make sure that the jam does not burn, carefully check with a spoon.
5. We leave again for a day. The sixth and seventh time with a break of an hour, heat over low heat, bring to a boil, boil for one minute. We do not remove the foam. After the seventh time, we check the jam for readiness, as in the classic way. If not ready, cook with a break of one hour again, make sure that it does not burn.
6. Pour into prepared jars, roll up with prepared lids while hot.

Jam prepared according to this recipe has a more pronounced aroma, very delicate and beautifully colored syrup, completely whole berries. But you need to store it exclusively in the refrigerator.

The method of making this jam is suitable for those housewives who cannot stand at the stove for an hour over the jam. Usually this process goes like this: on Sunday we arrived from the dacha, sorted out the berries, threw them into the pan, cooked a little, and on Monday and Tuesday we finished cooking yummy. During the cooking of such jam, even husbands who regular jam indifferent, can eat half (and not always stealthily).

Finally, we waited for strawberries, probably the most fragrant, beautiful berry, from which you can cook many different desserts, salads. Or you can “stop time” and make strawberry jam for the winter. How wonderful then to get fragrant jam from the bins for tea or pancakes, in which the aromas of summer are preserved!

In addition, preparing strawberry jam is very simple. True, you need to decide right away - do you want sweet or sugar-free jam, thick or liquid, well-boiled or five minutes. In this collection, I will describe in detail all possible options making strawberry jam. Depending on your preferences, you will need to choose the appropriate recipe.

Strawberry Jam Recipes:

Thick strawberry jam with whole berries for the winter

To thicken the strawberry jam. and the berries remained intact, we will cook the jam in several stages. Of course, it will take a lot of time, but tasty jam deserves it.

For this recipe, it is better to take smaller strawberries so that they boil faster. The ratio of strawberries and sugar in this recipe is 1:1.

1. Pour 1/4 strawberries into the pan, pour about the same amount of sugar on top, then lay out a layer of strawberries again, and sugar on top. And so alternately all the layers.

2. Cover the pan with a lid and leave it overnight, during which time the strawberries will release a lot of juice. When enough juice appears, lightly mix the contents of the pan.

3. Using a slotted spoon, carefully remove the strawberries from the syrup into a separate bowl.

4. Separately, let's deal with the syrup. We put the saucepan with the syrup on the fire and, stirring, bring to a boil and until the sugar is completely dissolved. Reduce the heat and simmer until the syrup is reduced by 1/4 (about 20-30 minutes). Don't forget to stir occasionally.

5. Remove the pan from the heat and send the berries from the bowl to the hot syrup.

6. And again we repeat everything as in 2-5 points, i.e. first we leave the berries in the syrup for 12 hours, then we take it out with a slotted spoon and boil down more syrup, and finally put the strawberries in the hot syrup again. The berries will still decrease in volume, and the syrup will become thicker.

7. But that's not all. We repeat all the steps for the third time - leave for 12 hours, take out the berries, cook the syrup and mix everything. Now, in conclusion, cook the berries together in syrup for 5 minutes. We lay out in hot sterilized jars (do not forget to sterilize the lids). We turn the jars over and keep it that way until it cools completely.

Strawberry jam 5 minutes

We will need:

• per 1 kg of strawberries
• 600 gr. Sahara
• 250 ml of water.

Since we do not mix the berries in this recipe, immediately put the berries in a container in which you will cook the jam

1. Wash the berries first, remove the stalks. If the strawberries are very large, you can cut them in half or into 4 pieces. But this is a matter of taste. I usually boil whole berries.

2. Separately, boil the syrup - pour sugar into the water and, stirring, cook over low heat until the sugar dissolves.

3. Pour the berries with the resulting syrup and do not interfere with anything! Berries should remain intact. We close the container with a towel or film and leave to cool for 2 hours.

4. During this time, we prepare jars and lids - wash and sterilize.

5. Put a saucepan or basin with strawberries in syrup over medium heat, bring to a boil. We stir the berries not with a spoon, but simply by shaking the pan or basin from side to side. We remove the foam from the jam. As soon as the jam boils, cook for 5 minutes and remove from heat.

6. It remains only to shift the jam into clean jars, close the lid and turn over. We cover the jars with a towel and keep it that way until it cools completely.

In jam cooked in this way, the berries are whole and not boiled.

The best recipe for strawberry jam without boiling berries

We will need:

• strawberries - 1 kg;
• sugar - 1.2 kg

For such a “fresh” jam, it is imperative to sterilize jars and lids

1. We wash the strawberries and clean them from the stalks, let them dry a little and cover them with sugar in a ratio of 1: 1.

2. With a wooden crush, slightly knead the berries and mix the sugar at the same time. Do not knead the strawberries until the end, so that whole berries remain. Leave the pot with strawberries to stand for 2 hours. The strawberries will release their juice and the sugar will dissolve during this time.

3. Add up the resulting raw jam into sterilized jars, leaving some space at the very top. Pour sugar on top, it turns out, as it were sugar cork, which will not let the jam turn sour.

4. From above we close (roll up) the cans with metal lids.

Keep this strawberry jam without cooking in the refrigerator!

Strawberry jam with lemon and mint

A recipe with less sugar, so it turns out not very sweet, with sourness, jam.

We will need:

• strawberries - 1 kg
• sugar - 700 gr.
• lemon - 1 pc.
• mint leaves

1. We wash the strawberries and let them dry a little. To do this, you can put it on paper towel. We fill the berries with sugar and leave them overnight (7-8 hours).

2. When the strawberries release the juice, gently stir the contents of the pan and put on fire to boil. Add mint leaves to the jam and cook for 5 minutes.

3. Grate the zest from the lemon with a grater, and squeeze the juice from the pulp. Add the zest and juice to the jam and cook for another 10 minutes.

4. You can finish this, but some housewives advise not to be lazy and cook jam for 5 minutes again after 8 hours. It's probably more reliable that way. It is desirable to lay out the jam in sterilized jars.

Strawberry jam without boiling berries - strawberries in their own juice

And this recipe is my favorite, as the berries remain whole, and the syrup is appetizingly transparent. In addition, sugar for such strawberries needs a little, so you can safely eat plenty. True, in order to enjoy this yummy in winter, firstly, you need to select whole, healthy berries for harvesting, and secondly, store the jam in a cool place.

Preparing such a jam is simple, only you first need to prepare the jars - wash with soda and dry. Wash the strawberries and pat dry on a paper towel.

We lay out strawberries in half-liter jars and pour 100 gr from above into each jar. Sahara. And so we leave it for several hours, I do it in the evening and leave it overnight.

Strawberries during this time allocate juice, but the berries are reduced in volume. Therefore, if at first you had, for example, 3 jars, after a night, strawberries with syrup from one jar should be spread out over two others, filling them.

Now put the jars in warm water in a saucepan and sterilize in boiling water for 10-15 minutes.

A wonderful dessert is ready. Cook, and I have no doubt that you will appreciate the taste of almost fresh strawberries in winter.

Strawberry jam with gelatin - a recipe for the winter

I sincerely advise you to use these recipes for delicious strawberry jam for the winter, so that long autumn and winter evenings have a cup of tea and remember the warm days.

And if you liked the recipes, I will be grateful for the comments.

When it comes to jam and you ask people which one they like the most, a lot of people say it's strawberry. And this is no coincidence, the age of this berry is very short-lived. Therefore, you need to have time during this time not only to eat your fill of it, but also to prepare it for the winter.

Therefore, we prepare it all possible ways- and cook, and prepare compotes, and grind with sugar, and freeze. And all this in order to prolong the pleasure, and eat it as often as possible - and not only in summer, but also in autumn, as well as in winter and spring.

And if in the last article I tried to make a selection only using whole berries, then in today's selection we will cook from chopped, that is, jam, confiture. And we will also cook not only strawberries, but also Victoria and strawberries.

And today there will also be several original recipes where such additional components like lemon, orange, grapefruit, banana, kiwi, pineapple, rhubarb. And today we will also get to know French delicacy and swedish silt jam. All of them are very interesting and deserving of any attention.

In any case, the more you know the options for preparing this berry, the more and better you can prepare it for the winter. After all, it is always better when there is an offer from which you can choose what is more to your liking and taste.

Therefore, I will offer you, and you, please choose! I have been collecting recipes for a long time. And now, having collected all my notebooks and old notes, I share them with you. Hope you enjoy them.

Thick jam with whole berries, grapefruit or orange

In this version, it turns out to be simply incredibly tasty and fragrant, but how could it be otherwise, because in its composition we use lemon juice and grapefruit. And yet it comes with a very light pleasant bitterness. This is especially good for those who are not too fond of sweets.

Or you can use orange instead of grapefruit. In this case, we do everything in exactly the same way, only instead of one representative of citrus fruits, we use another.

We will need:

• strawberries - 1 kg
• sugar - 1 kg
• grapefruit - 1 pc.
• lemon juice from half a lemon
• dry ground ginger- 0.5 tsp

Cooking:

1. Sort the berries, remove damaged and wrinkled ones. Pour water into a container and put berries in it, rinse and transfer to a colander. Then dip it several times in a pot of water to rinse thoroughly again.

It is better to choose berries of medium size, ripe, but not wrinkled. Otherwise, during cooking, it will boil and the whole berries will not turn out.

2. Transfer to a towel and let the water drain. Then carefully remove the stalk by gently pulling on the tail, and gently twisting the berry itself.

It is not recommended to first remove the stalk, and then wash the strawberries, because when it is removed, the berry will begin to secrete juice.

3. Prepare a suitable container. It can be either a thick-walled pan or a basin.

Do not use aluminum utensils for cooking, the berries will oxidize in it. Also, do not use metal spoons for mixing, take only wooden ones.

4. Sprinkle the berry with sugar, shake lightly so that it penetrates between them. So they will soon start to let the juice, and the sugar will dissolve faster.

Leave for 8-10 hours, preferably overnight.

5. In the morning, shake the container gently and put on a small fire. Wait until all the sugar has dissolved, shaking the contents occasionally. It is not advisable to interfere with it. You can only lightly lower the berries with a wooden spatula into the syrup so that they warm up faster and soak in the juice. It looks like we are bathing them.

6. Bring to a boil, and as soon as active boiling begins, immediately turn off the gas. And you can still “buy berries” for a short time.

7. Now let's set aside the container with berries to the side, away from children and animals. Remember what happened to my cherry jam? I wrote about it ... And we leave it to soak in juice for the whole day, until the evening.

From time to time, you can shake the contents slightly, as if bathing the berries in syrup.

8. In the evening, put the container with the contents on the fire, bring to a boil again, cook for 3-4 minutes, not letting it boil too much. And again leave for the night, soak in the juice.

9. Prepare lemon and grapefruit for morning cooking. Peel the grapefruit from the skin, then disassemble it into slices and remove the white partition from each of them. She is intensely bitter and tough, and neither will play a good part. You also need to remove all the bones, and cut the fruit itself into small neat pieces.

If you don't want to cook with grapefruit flavor, use an orange instead. It also needs to be peeled, pitted and partitioned, and then cut into pieces.

10. Put the dishes with berries on the fire, add the chopped grapefruit. Shake the contents lightly. Using a wooden spatula, you can drown the grapefruit pieces so that they can release their juice more intensively.

11. As soon as the syrup is warm, squeeze lemon juice into it. You can again "buy" berries in syrup, lowering them with a spatula, but without damaging their integrity.

Lemon juice prevents berries from sugaring during storage. Therefore, this technique is often used by housewives. Or do they replace it big amount citric acid.

12. As soon as the syrup begins to boil, add ground ginger. Let all this splendor boil for 5 minutes, then turn off the gas.

13. Arrange hot jam in sterilized jars, close with scalded lids and tighten. Leave to cool by turning them over and placing them on the lid. It will be good if you cover them with a blanket

Leave in this form until completely cooled. Then put away for storage in a dark cool place, away from heating appliances.

Once you have opened the jar, it should be stored in the refrigerator.

As you can see, it is cooked according to the “five-minute” principle, that is, the cooking time is 3 times approximately 3-5 minutes each. By the way, if the berries are very small, then it is enough to cook them only twice.

The same applies to strawberries.

And one more addition. Berries can also be boiled with gelatin. In the last article, I told you how to cook this, but there we puréed strawberries and we got more jelly. If you are interested in this recipe, then read it.

Here you can leave the berry as a whole. And for such proportions of ingredients add 20 grams of gelatin. In advance, it must be filled with water and allowed to swell and dissolve completely. Read more by clicking on the link.

And we have the following recipe.

"Five-minute" with whole berries and mint

If you like minty taste and you like its smell, then you will definitely like this delicacy. In principle, mint can be added to absolutely any option. And even in fresh, even in dried form.

As a rule, it is added during cooking, and then taken out and thrown away. But I tried such a jam, where her small leaves are left in the syrup. I will only express my opinion on this matter. If I cook it with mint, then I remove the leaves, or rather, not even the leaves, but the twig. I do not like it when, besides berries, something else lies in a beautiful syrup.

In addition, an overly minty taste, I also think it's superfluous. And if you leave it in the finished product, then it can turn out like that. Therefore, I always decisively remove the branch, and throw it away, it has already played its role.

We will need:

• strawberries - 1 kg
• sugar - 750 gr - 1 kg
• lemon - 0.5 pcs
• sprig of mint

Cooking:

1. Sort the berries, wash in several waters, you can use a colander for this. Then let the water drain. Remove the stem by gently pulling on it.

2. Pour the berries with sugar in a basin. I suggested two values ​​in the recipe. And how much to add depends on what kind of berries you have. If they are sweet, then just add the first value. If the summer is rainy and there is little sun, then in this case more sugar will be needed.

And secondly, its quantity depends on your preferences. If you have a sweet tooth, then you can even add 1.2 kg, but if very sweet dishes are not for you, feel free to add 750 grams.

3. Squeeze the juice of half a lemon on top if it is large, or from a whole lemon if it is small.

4. Gently shake the contents right in the pan, cover with a napkin and leave to form juice for 8-10 hours. hot weather, then after four hours, put the contents in the refrigerator so that it does not sour.

As a rule, the infusion of berries is left overnight. And in the morning you can start cooking.

5. Put the pot on the fire in the morning. Enough juice has formed in it, and if there is still sugar on top, then there is already enough of it at the bottom. And this can be seen by slightly tilting the container.

6. It is better to keep the fire medium, since at the bottom we still have undissolved sugar. You can periodically shake the pan so that nothing sticks to the bottom. And so that the berries can turn over and soak up the juice evenly.

7. Bring the contents to a boil, while not forgetting to remove the foam. When you shake off the contents, the foam will collect towards the center and it will be easier to remove it.

It should be removed with a wooden spoon or spatula. Do not throw away the foam, it is very tasty. When we were children, we stood in line behind her when my mother cooked delicious treat.

8. Cook for 5 minutes. Then turn off the gas and leave the berries until the evening, provided that they were cooked in the morning. That is at least 10 hours.

9. In the evening we put it on the stove again, but we will add a small sprig of mint to it. Also bring to a boil, removing the foam. And then again we leave for 10 hours, until the morning. It's okay if the berries are infused not for 10, but for 12 hours - it won't get any worse. And you can sleep well, and in the morning you can also have breakfast.

10. In the morning, pull out a sprig of mint and put it back on the stove. Heat well after boiling for 5 minutes. Then pour into sterilized jars and screw on the lids. Then turn the jars upside down and put them under the covers until they cool completely.

Everything, our delicacy is ready! Store it in a dark, cool place and eat at any time of the year.

I'll tell you about one technique in which the syrup is clear, like a tear. Every hostess sometimes faces the fact that it is quite difficult to remove all the foam. So here on last step, that is, in the morning, pull the berries out of the syrup. Strain it and put on fire.

Bring to a boil, then place the berries in it and bring to a boil again. Boil for 5 minutes, then lay out in jars.

Put the jars on the lid, cover with a towel and leave to cool completely.

Then store in a dark, cool place.

Strawberries grated with sugar without boiling berries

This is my favorite way to harvest berries for the winter. You can’t even call it jam, since it is not subjected to heat treatment at all.

One of these recipes I have already brought to your attention in a previous article. There we used berries in their entirety, and.

Today's recipe differs from the previous one in that we will chop the berries and store the jam in the refrigerator.

Since according to this recipe, we do not subject the berries to heat treatment, but in fact, leave it in fresh, then here you need to use large quantity Sahara. Depending on the acidity of the berries, you need to take from 1.3 to 1.5 kg of sugar per 1 kg of berries.

In the same way, you can use any berry - Victoria, garden or wild strawberries.

We will need:

• strawberries - 1 kg
• sugar - 1.3 - 1.5 kg

Cooking:

1. Prepare the berry. To do this, it must be washed, the stalk removed and dried until the water has completely evaporated. If water remains, then this may be the reason that the jam will “play”, open the jar. And then it will have to be redone.

2. Then crush the fruits either with a pusher or with a mixer. I prefer the first method, because in this case it will turn out to be thicker, and there will also be small whole pieces in it.

Crush should be done in small batches so that there are no too large pieces left.

But the second option is better suited for storage.

3. Pour all the sugar at once, mix and leave to infuse. We need to get a state where the sugar is completely dissolved and there are no grains of it left at all. This may take two to three days.

During this period, the grated berries should be stirred several times a day. It will also need to be stored in the refrigerator during this period.

4. When the sugar crystals are completely dissolved, finished product can be poured into sterilized and completely dry jars, and hermetically sealed with the same lids.

5. Store in refrigerator immediately. You can make a small "sugar pillow" on top. To do this, just leave a little space on top and fall asleep upper layer thick layer of sugar. You don't need to mix.

Follow him for a few days. If you see that the contents of the jar begin to rise, immediately open it and digest it.

This can happen because there was not enough sugar in the berries, or water got in, or the tightness of the package was broken.

And to be sure of the result, you can also pour this jam into plastic containers or hermetically sealed bags and store it in the freezer.

There will already be a 100% chance of safety. It does not harden much, and it is always quick and easy to defrost.

eat like this delicious dessert- pure pleasure. It's like popsicles. And the kids just love it.

Thick jelly jam with banana

We will need:

• strawberries - 800 gr
• banana - 2 pcs
• sugar - 500 gr
• lemon juice - 4 teaspoons
• ground cinnamon - 0.5 tsp
• gelatin - 1 teaspoon

Cooking:

1. Sort the berries, rinse and peel the stalk. Let all the water drain completely and cut into two to four parts, depending on the size of the berry used.

2. For our treat, we need two ripe banana medium size. Remove the skin from them and also cut into small pieces.

3. Connect the components in the basin, pour them lemon juice. It will allow us to better preserve our berries, and they will not become sugary during storage.

4. Sprinkle the contents with sugar. Shake to start the juice formation process.

If you want the jam to turn out thicker, then you can knock it down a little with a blender, or just crush it with a wooden crush.

5. Put on fire and bring to a boil, cook over low heat, stirring every 5 minutes. The cooking time will be 30 minutes.

6. Soak the gelatine in a small amount of water according to package directions.

7. 15 minutes after the start of boiling, add cinnamon, mix again so that it is evenly distributed.

8. 5 minutes before readiness, add gelatin to the mixture, pouring it in a thin stream.

9. Then put the finished jam in sterilized and dried jars, close with scalded lids.

10. It is best to store it in the refrigerator.

Having spent quite a bit of your time, in winter you will enjoy fresh taste berries and remember the warm summer.

Strawberry "Berry to berry" with cognac

And this option is not prepared very often, although it turns out just with an amazing aroma. Of course, his name is too sonorous - "with cognac", it's all - then you need 1 tbsp. spoon. But what does it sound like!

I’ll tell you right away that children can also have such a delicacy! All the alcohol will evaporate, and only a pleasant light smell will remain. No one will guess where he comes from! But the product will acquire new taste notes for itself.

We will need:

• strawberries (or small strawberries) - 1 kg
• sugar - 1 kg
• cognac (or vodka) - 1 tbsp. spoon
• nutmeg- 0.5 tsp
• water - 0.5 cups

Cooking:

It turns out very tasty, prepared from garden strawberries. Wild strawberry too tender and immediately boiled soft, and garden varieties tougher, and therefore the berries perfectly retain their appearance.

1. Wash strawberries in several waters, then let the water drain and transfer to a basin.

2. Pour in half the sugar, sprinkle with cognac or vodka. Try to distribute it evenly over the entire surface. Shake the basin so that the sugar penetrates all the cracks. Leave in a cool place to form the juice.

How much it is formed depends on the degree of ripeness of the berries, and maybe on the variety.

3. Let stand for at least 3 - 4 hours. Periodically, once an hour, gently shake the contents so that the juice forms faster, while the berries remain whole and unharmed.

It is even better to withstand more so that a sufficient amount of juice is formed.

Add nutmeg. It will give a light nutty smell to our delicacy and will reveal the smell of cognac even more.

4. Gently holding the berries with a lid, drain all the juice.

5. Drain it into a container in which we will continue to cook our delicious treat.

6. Add water. As you can see, we have very little of it, if we add a lot, then we will have a lot of syrup, and few berries. In addition, the finished product will not be as thick as we would like!

7. Pour the remaining sugar and put the container on medium heat. Cook by stirring with a wooden spatula or spoon. Do not use an ordinary metal spoon so that the juice does not oxidize.

8. Bring the syrup to a boil and carefully pour in the berries, being careful not to crush them.

9. Cook until done.

Readiness can be determined in the following ways:

• put a drop of syrup on a saucer. If it does not spread and remains unchanged, then this is the state we need.
• put a drop of syrup on the nail, and lower your finger down. The drop should not flow down, but remain on the nail. A little wild way, but earlier this is how we defined readiness.
• pour a spoonful of syrup on a saucer, let it spread and draw a line in the middle with the end of the spoon. If after 20 - 30 seconds, the line has not disappeared, then everything is fine, and you can turn off the gas.

10. In general, that's all. It remains only to pour it into sterilized jars and close the lids. As usual, leave under a towel to cool, first put them on the lid.

11. And then put in storage, also in a dark and cool place.

In a dark place, the color will remain beautiful and will not darken. Therefore, this is an important condition.

Here is the jam! Unusual and original and just as tasty. Cook and eat with pleasure!

Strawberry treat with pineapple and orange juice

This is another original recipe, according to which jam is obtained as a real delicacy. It contains not only pineapple, but also orange juice. But if you want to surprise your household at all, then cook this batch with cognac or rum.

The recipe that I found in one of the magazines provides in this case white rum With coconut liqueur Malibu. I didn’t cook it with such components, but I add orange juice, and it turns out very tasty.

In addition, orange juice, like lemon juice, prevents the product from being candied and the product itself is perfectly stored.

We will need:

• strawberries - 1 kg
• sugar - 1.2 kg
• pineapple - 1 pc.
• orange - 1 pc.

Cooking:

1. Sort the berries and remove damaged berries. Then put the batch in a colander and rinse well. Better not under running water, but lowering the colander into a container filled with water. Thus, they will be less susceptible to mechanical stress.

2. Carefully remove the stalk from it and put it in a basin, sprinkling with sugar. You can leave it whole, or you can cut it into 2 - 4 parts, in which case we will get confiture.

When mixed with pineapple pulp and orange juice, the whole mass will turn out to be more uniform both in color and in taste.

3. Peel the pineapple, cut in half. Inside is a white hard core, it must be carefully cut out. Then cut the fruit into small pieces, matching the size of the chopped strawberries.

4. Add the pieces to the container in which you will cook.

5. Wash the orange and squeeze the juice out of it. You can use a juicer for this, or you can cut it into two halves and squeeze the juice out of it with your hands. Make sure that the bones do not get along with the juice.

Add the juice to the already chopped and delicious smelling ingredients.

6. Gently mix all the contents with a wooden spatula. If you are preparing confiture, then you can not be afraid to crush the berries. If you want to cook with whole berries, then in this case it is better to do it carefully, or even just shake the contents.

The advantage of cooking confiture is that you do not have to wait until the juice stands out. And the whole cooking process will take quite a bit of time.

7. Put a bowl on the fire and bring the mixture to a boil. Skim off the resulting foam. First, keep the temperature on medium so that all the sugar dissolves and does not burn. You also need to stir more often.

8. And when it boils, add fire and warm it up over high heat for 5-6 minutes.

9. If you cook your treat using alcoholic beverages then add them at the very end. Stir again to mix it all up.

10. Turn off the gas, collect the foam. To make it easier to do this, you need to slightly shake the pelvis and rotate it a little, shaking it. Foam will collect in the center. It should be removed with a wooden spoon or spatula.

11. By this time, we should already have sterilized jars and lids ready. Transfer our delicacy to jars and cork with lids. You will get about 3 jars of 500 ml.

Turn the jars upside down and put on the lids. Cover with a blanket and leave to cool completely. Then store in a cool dark place.

After you open the jar, it will need to be stored in the refrigerator. In contact with air, the jam can quickly turn sour.

Strawberry confiture with rhubarb and mint

Another original and delicious recipe which will not leave anyone indifferent. It is better to cook it in the form of confiture in order to harmoniously combine all tastes.

We will need not large berries, you can also cook it from garden strawberries. And the second component we have today is rhubarb. , as well as and , we have already prepared in many variants. But today we will add a new way to them.

We will need:

• garden strawberries - 800 gr
• rhubarb - 300 gr
• sugar - 1 kg
• mint - 30 leaves

Cooking:

1. Sort the berries, rinse with water and remove the stalk. Let the water drain and mash with a wooden pusher. It's okay if some of the berries are not severely crushed. It is always nice to feel such a piece when you eat jam.

2. Peel the fibrous skin of the rhubarb and cut it into small pieces. Then add to the strawberries.

3. Pour everything with sugar, shake it so that it penetrates all the cracks better. And leave until the juice is formed for 3 hours. During this time, you can shake the container in which the mixture is located a couple more times.

4. Before cooking, grind the washed and dried mint.

5. fruit mix put on fire, stirring constantly, bring to a boil and let warm over medium heat for 2 - 3 minutes.

6. Then add mint and heat for another 2 - 3 minutes.

7. Check if the jelly has sufficient density. For this a small amount of Transfer the contents to a plate and let cool. If the mass is jelly-like and hardens a little, then the confiture is ready.

If not, then warm up for another 5 minutes.

8. Then spread the confiture into sterilized jars and close with lids that have been scalded with boiling water.

9. Close tightly with lids and turn over, placing them on the lid.

While the mass is cooling, the jar must be turned back and forth several times. So that the mixture is evenly distributed throughout the container. Then it will freeze, and everything will remain as it will be.

10. It is better to store confiture in a dark, cool place. After opening the jar, it should be stored in the refrigerator.

Strawberry confiture with kiwi

A very tasty jam that all the kids love.

We will need:

• strawberries - 0.5 kg
• kiwi - 0.5 kg
• sugar - 1 kg
• vanilla sugar- 1 sachet
• lemon - 1 pc.

Cooking:

The proportions of berries and kiwi can be changed. The main thing to consider is that for their total amount of 1 kg, 1 kg of sugar should be added. Gelfix can also be used instead of sugar. — natural product With high content pectin, which is obtained from apples and citrus fruits. It is used to make jam and various jams. It will need to be taken in this case 0.5 kg.

1. Finely chop the prepared, washed and peeled berries and fruits.

2. Pour in sugar and shake well to start the juice formation process. Pour in vanilla sugar immediately to further enrich our preparation with aroma.

3. Let it brew for 3 hours. Periodically, the mixture should be shaken or mixed with a wooden spatula. It is desirable to achieve during this time that the sugar melts and dissolves as much as possible.

4. Grind with an immersion blender or crush with a pusher.

5. Put on high heat and bring to a boil as quickly as possible.

6. Then reduce the fire, and cook at a slight boil for 7 - 8 minutes, periodically removing the foam.

7. Pour the finished product into sterilized jars and close with lids. Roll up with a seamer or seal tightly with twisting ones. Turn them over, put them on the lid, cover with a towel and leave to cool completely.

Store in a cool dark place until use. After opening the jar, store in the refrigerator.

French jam with lemon and orange

And I suggest watching this jam recipe for several reasons. First, it is very interesting recipe, and secondly, there are many useful tips about how to cook it from strawberries in general.

Therefore, be sure to watch it, you will learn a lot of new things.

This is such a wonderful and interesting recipe.

Dry strawberry jam

There is also such interesting option. It looks like candied fruit. They can be used as a filling for pies, make compote from them, use them as a decoration for pies or cakes. Yes, and just enjoy, washing them down with hot fragrant tea.

That is, if the year is rich in berries, then you can harvest them different ways. And this one is no exception either.

For this method, it is also better to use medium-sized berries - either strawberries or strawberries. We will take garden strawberries for this.

We will need:

• strawberries - 1 - 1.2 kg
• sugar - 1.2 kg
• water - 2 glasses

Cooking:

1. Rinse the berries and remove the stalk. Put to glass water.

2. In the meantime, boil the syrup by mixing sugar and water. First, mix the ingredients, then put on medium heat and, while stirring, bring the syrup to a boil and completely dissolve the sugar.

3. Allow the syrup to cool, then place the strawberries in it.

4. Leave the contents to infuse for 24 hours so that the berries are well saturated with syrup. Shake periodically. After 10 hours, it is better to put the container in the refrigerator, and keep the mixture there.

5. After this time, put the dishes with berries on the fire, bring to a boil and cook them until they become translucent.

6. Remove the fruits from the syrup, arrange on a dish and dry in the oven at a low temperature of 35 - 45 degrees. Or lay a baking sheet parchment paper, spread out the berries and dry directly on it.

I also like to dry fruits in an electric dryer.

7. When the surface of the berries is well dried, but at the same time they do not lose their elasticity, transfer them to sterilized jars, occasionally sprinkling with fine sugar.

Cover tightly and store.

Candied strawberries

This method is faster than the first one. And if you do not have free time, then you can use it.

We will need:

• strawberries - 1 kg
• water - 1 l
• sugar - 800 gr

Cooking:

1. Dissolve sugar in water and bring it to a boil.

2. Dip washed and prepared berries into boiling syrup and cook over high heat for 8-10 minutes, depending on the size of the fruit.

3. Throw the berries in a colander and let the syrup drain.

4. Then lay them out on a baking sheet covered with parchment paper, or spread them out in an electric dryer. Line the surface with paper first.

5. Dry until the surface is dry, but the fruits remain soft and elastic.

6. Then put into jars and close tightly. Store in a dark, dry place.

Swedish strawberry silt

This jam is not as sweet as usual. And the consistency is more like jelly. You can cook it from any berries, and our today's heroine of the story is no exception.

We will need:

• strawberries - 1 kg
• sugar - 600 -800 gr

The amount of sugar depends on how sweet or sour the fruit you are using to make this Swedish treat.

Cooking:

Cooking is different from all the methods proposed above. And its main difference is that before cooking the berries, we will not sprinkle with sugar.

Cooking such a delicious delicacy should be in dishes with a thick bottom so that there is a good warm-up.

1. Sort and wash the berry, then remove the stalk. Place them in a saucepan and place over medium heat. If the berries give little juice, then they should be slightly pressed down. There should be enough juice to start heating.

2. Bring to a boil and heat for 15 - 20 minutes, periodically shaking the contents so that nothing sticks to the bottom. In principle, you can stir. But use a wooden spoon or spatula for this. Well, or plastic.

3. Remove from heat and sprinkle with sugar.

4. Stir until it is completely dissolved. This means that there should be no sugar crystals left in the syrup at all. Don't boil anymore.

5. While still hot, place in sterilized jars and close with sterilized lids.

6. After cooling, store in a dark place so that the jam does not lose its color.

Silt can be made with more than just strawberries. According to the same scheme, it can be prepared from any berries.

This is how jam is prepared in his homeland in Sweden. And now we can cook.

Strawberry jam with lemon juice

We will need:

• strawberries - 1 kg
• sugar - 1 kg
• lemon juice - 1 tbsp. spoon

Cooking:

1. Sort out not very large berries and rinse thoroughly in cool water. Remove stems and let dry slightly.

2. Put in a saucepan and sprinkle with sugar. Shake the sugar so that it penetrates inside and the juice stands out faster.

3. Cover the pan with a lid and refrigerate for 24 hours. Periodically remove the pan from the refrigerator and shake it so that the juice becomes more and more, and the sugar is completely dissolved as quickly as possible.

4. To make jam, we will need a saucepan with a thick bottom. Pour berries into it and pour over lemon juice.

5. Put on medium heat and wait until the contents boil. Then reduce the heat to the smallest and warm for 5 minutes.

6. Remove the berries from the syrup, and boil the syrup for 30 minutes.

7. Then put them back, bring to a boil again. As soon as the contents boil, note the time and warm up for 2 - 3 minutes.

8. Then cool and place in sterilized jars. Close with sterilized lids and store in a dark place.

Thick strawberry jam for the winter with gelatin

From small berries you can make delicious strawberry or strawberry jam. And in order to make it thick, we will use gelatin for this.

In addition, gelatin will help speed up the cooking process, and a delicious treat will be cooked very, very quickly.

That's all! As you can see, everything is quite fast and easy. Even someone who has never cooked before will cope.

So be sure to prepare such a jam. Imagine how delicious it will be to spread it on bread in winter, and enjoy hot fragrant tea.

For me, this jam is always the taste of childhood. You run into the street with the guys, you get cold, you come home, and your mother spreads a big slice of bread with it for you and pours it into a cup of tea. This feeling is simply unforgettable and always warms the heart.

Strawberry puree without sugar

We will need:

• strawberries - 1 kg

Cooking:

1. Place the washed, peeled berries in a saucepan with a thick bottom and heat them to a boil, or rather to 90 degrees. At the same time, they should be constantly stirred so that they do not burn.

2. Puree the mass with a blender - this fast way when there is no time, you can use it. In general, it would be more correct if we rubbed the whole mass through a sieve with a wooden spoon.

So choose your own way.

3. Put the resulting puree back on the fire and bring to a boil again with continuous or fairly frequent stirring. If you use a pan with thick walls, then you can interfere less often, and if in a regular one, then you should interfere more often.

4. As it boils, warm up for 5 - 7 minutes. After 5 minutes, start putting it into a sterilized jar directly from the pan in which our puree is prepared.

Then mix and spread the puree in next can, and so on, until it ends. Cover jars immediately with sterilized lids.

5. Turn the jars upside down and cover with a towel. Leave until completely cool.

Then store in a dark cool place.

These are the delicious ones we have today original recipes. I hope that everyone will be able to choose a recipe to their taste. And in conclusion, I would like to give some advice.

• to make the jam thick, try to pick the berries when it has not rained for two to three days. If it rained, then the berry was saturated with water, it is somewhat watery, and when cooked, there will be a lot of water in the syrup.
• also after washing, let the berry dry thoroughly
• and do not keep it in water for a long time, otherwise it will take moisture into itself. And best of all, wash in small batches in a colander, simply lowering it into a container of water.

More useful tips in the previous article. There are already enough links to it in today's article. And you can easily find it.

Make delicious jam. And if at the same time you put a piece of your soul and love into the process itself, then it will not only be very tasty, but also healing.

Bon appetit everyone!