Strawberries are one of the tastiest and healthiest berries we can enjoy during the berry season. But the strawberry season does not last long, so many housewives harvest strawberries for the winter, because it's so nice to open a jar of strawberry jam in winter and remember the summer days with a cup of tea! I offer you several proven options for making strawberry jam from the culinary archive of my family.

Strawberry Jam Ingredients:

• Strawberries 1 kg
• Sugar 1 kg
• Citric acid - on the tip of a knife

In addition, you will need:

• Seamer
• 2 jars of 0.5 l (for this number of berries)
• Seaming lids
• enameled or stainless steel pan

How to make strawberry jam:

1. Rinse strawberries thoroughly. To do this, I fill it with water and let it stand for a while, then I wash it with my hands and put it in another dish, sand and dirt have settled to the bottom, and the water needs to be drained. Pour water over the berries again and rinse again, put in a colander and let excess water drain, dry a little.

2. Sort through the strawberries and remove the tails.

3. Put the strawberries in an enameled bowl or pan, add sugar and knead well with an ordinary crush or use a blender for this.

4. Prepare two 0.5 l jars and lids in advance by sterilizing them. Lids can be boiled for 1-2 minutes in a saucepan. And the jars can be sterilized over steam or pour a small amount of water into each of them and place in the microwave, after boiling the water, hold for 2-3 minutes.

5. Take a small enameled (or stainless steel) saucepan, pour about a glass of strawberries with sugar into it with a ladle or a large spoon and put on fire. Let it boil, then reduce heat and simmer for 5 minutes, stirring occasionally to prevent burning. In many recipes for jams and jams, it is recommended to remove the foam, I do not remove the foam.

6. When the mass has boiled down a little and thickened, pour it into a pre-prepared jar and cover with a lid. At the bottom of each jar, sprinkle citric acid on the tip of a knife to prevent the jam from sugaring.

7. In the same pan, pour the next portion of strawberries with sugar and cook in the same way. Excess foam that rises to the edge of the jar can be removed in a saucer and then eat it)) Roll up the filled jar.

Here is the first option for making strawberry jam. Due to the fact that the jam is boiled in small portions for several minutes, it retains its beautiful ruby ​​​​color and strawberry taste.

I offer you another version of strawberry jam, which can be prepared in 5 minutes. To do this, you need pectin (or Confiture, it can be called differently). The advantage of this method of preparation is that such jam can be made faster, and sugar is laid in half as much, since pectin will perform the gelling property here. According to this recipe, a thick strawberry jam is obtained, which in consistency is a bit like jam.

What is pectin? This is a completely natural substance of plant origin, which is obtained from vegetable raw materials: apple pomace, sugar beet pulp or citrus peels. Fruit jellies and jams are often prepared using pectin - from cherries, apricots, figs, peaches, etc.

Ingredients:

• Strawberries 1 kg
• Sugar 0.5 kg
• Pectin 1 sachet (20 g)
• A little lemon juice (it will make the jam even thicker)

Recipe for strawberry jam with pectin:

1. Mash the prepared strawberries with a crush or chop in a blender, add pectin and mix. Also add lemon juice if using it.

2. Put on fire, bring to a boil and only then pour sugar and stir.

3. Boil over medium heat, stirring constantly, 5-7 minutes. Pour into pre-prepared and sterilized jars and roll up.

Strawberries can also be frozen for the winter. In winter, it will be possible to use such strawberries for baking as a filling or eat with tea. To do this, knead it with sugar (about 300 g of sugar per 1 kg of berries), pour into plastic containers (it is also very convenient to use sour cream or yogurt jars with lids for this). And freeze in the freezer.

Now you know how to make strawberry jam or freeze strawberries for the winter! Leave your comments and share the recipe with your friends on social networks! Good luck with the preparations and bon appetit!

Strawberry jam outperforms jam. It doesn't taste as sweet, is faster to prepare, and is more versatile to use. The thick, jelly-like mass perfectly holds its shape, has good stickiness, therefore it is used for sandwiching rolls and cakes, as a sauce for pancakes, and as a delicious decoration for delicious desserts.

How to make strawberry jam?

Strawberry jam is obtained by boiling berries to a jelly-like consistency. It can be thick, flowing, homogeneous or with pieces. Berries are gelled in two ways: with sugar or with the addition of gelling agents (agar-agar, gelatin or pectin). Before cooking, the berries are pureed or cut into pieces.

1. Delicious strawberry jam is made exclusively from high-quality, not rotten berries. Any spoiled berry can affect the taste of the dish and reduce the shelf life of the workpiece.
2. Quick strawberry jam can only be obtained with the help of thickeners. The use of pectin, gelatin and agar-agar allows you to make jam in large quantities and in a short time.

Strawberry jam for the winter should be not only tasty, but also healthy. For the preservation of vitamins, the berries should be cooked for no more than 25 minutes, without water and with natural thickeners. In this case, lemon juice is very good - it adds flavor to the jam, accelerates the thickening process, and acts as a preservative that extends the shelf life.

Ingredients:

• strawberries - 1 kg;
• sugar - 800 g;
• lemon juice - 40 ml.

Cooking

1. Puree the berries with a blender.
2. Strain through a sieve.
3. Put on fire, add sugar and cook after boiling for 5 minutes.
4. Add lemon juice and cook over medium heat for 20 minutes.
5. Pour strawberry jam into sterile jars and seal with lids.

Popular with bakers. It is characterized by high stability and density, which is appreciated when layering rolls. The cooking process is simple to the banal: gelatin is diluted with water and injected into jam at the final stage of preparation. Stored in the pantry - it darkens on the shelf of the refrigerator.

Ingredients:

• strawberries - 600 g;
• sugar - 500 g;
• dry gelatin - 1 teaspoon;
• water - 50 ml.

Cooking

1. Rub the strawberries through a sieve.
2. Add sugar, stir and put on the stove.
3. Cook, stirring, 25 minutes.
4. At the same time, dissolve the gelatin in the water.
5. 5 minutes before the end of the process, add the swollen gelatin and mix well.
6. Pack strawberry jam in sterile containers and transfer to a cool, dark place.

It is much more useful to cook strawberry jam with agar-agar. Unlike gelatin, it is odorless and tasteless, hardens quickly and does not need to be thoroughly mixed. This natural product is obtained from seaweed, so it has inherited all their beneficial properties: high content of iodine, calcium and zero calories.

Ingredients:

• strawberries - 1 kg;
• sugar - 500 g;
• agar-agar - 20 g;
• water - 250 ml.

Cooking

1. Grind the berries together with sugar using a blender.
2. Put on fire and simmer for 20 minutes.
3. Dissolve agar-agar in a glass of warm water.
4. Pour in the jam and stir with a whisk.
5. Boil for 10 more minutes.
6. Pack thick strawberry jam in sterile jars.

Strawberry jam with pectin

Strawberry jam with pectin is another option for a healthy, thick preparation. Pectin is obtained from apple and citrus pulp, hence the good gluing properties and naturalness. It is mixed with sugar (otherwise it sticks together into lumps) and the amount is calculated based on the acidity of the berries. Sour fruits reduce gelling properties.

Ingredients:

• strawberries - 1 kg;
• pectin - 10 g;
• sugar - 400 g;
• lemon juice - 40 ml.

Cooking

1. Mix 60 g of sugar with pectin.
2. Sprinkle the remaining sugar over the sliced ​​strawberries.
3. Cook over low heat for 15 minutes.
4. Add pectin and, after mixing, simmer for another 3 minutes.
5. Remove from heat, add lemon juice and pack into jars.

Strawberry jam with whole berries

Strawberry jam - a recipe where any consistency is allowed. If desired, you can cook jam from whole berries. Moreover, the process itself is similar to the preparation of jam and is based on the principle of alternate boiling and cooling. This jam needs lemon juice. It acts as a thickener, preserves the color of the berries and reveals the aroma.

Ingredients:

• strawberries - 900 g;
• sugar - 900 g;
• lemon - 1 pc.

Cooking

1. Sprinkle strawberries with sugar and set aside for 12 hours.
2. Put on a small fire, bring to a boil, remove the foam.
3. Squeeze the juice from the lemon and pour into the mass.
4. Stir and cook, stirring, over high heat for 5 minutes.
5. Remove from stove and set aside overnight. Stir several times during this period.
6. In the morning, return to the stove and cook for 10 minutes at a temperature of 105 degrees.
7. Pack whole strawberry jam in sterile jars.
8. After cooling, refrigerate.

Thick strawberry jam can be obtained not only with the help of gelling agents, but also from fruits with a high content of pectin. The strawberry season does not coincide with the harvest of apples, plums and apricots, so the all-season banana is preferred. Moreover, with its presence, the jam acquires a pleasant sweet taste and rich aroma.

Ingredients:

• strawberries - 1.5 kg;
• banana - 1 kg;
• lemon - 60 ml;
• sugar - 1.5 kg;
• cognac - 40 ml.

Cooking

1. Sprinkle strawberries with cognac, sprinkle with sugar and set aside for 12 hours.
2. Boil the resulting juice for 10 minutes.
3. Puree strawberries and bananas, pour over syrup, add lemon juice and cook for 15 minutes.
4. Arrange in sterile containers and seal with lids.

It is good that the preparation of strawberry jam is designed for both sweet tooth and people who, for health reasons, refrain from eating white sugar. The latter can make jam with the addition of concentrated apple juice. It contains only natural fruit sugars allowed for diabetics and infants.

Ingredients:

• strawberries - 2 kg;
• agar-agar - 10 g;
• concentrated apple juice - 200 ml;
• lemon juice - 40 ml;
• water - 50 ml.

Cooking

1. Heat the strawberries for a couple of minutes, pour in the lemon and apple juice and cook, removing the foam, for 30 minutes.
2. Add agar-agar dissolved in water and remove from heat after 2 minutes.
3. Pack in sterile jars.

If the hostess wants it to be tasty, fragrant and as natural as possible, you need to grind the berries with sugar. Jam without cooking is a great way to preserve the vitamins and flavors of the berry. Such a product is recommended to be packaged exclusively in small containers and kept in a cold, dark place.

Ingredients:

• strawberries - 1.5 kg;
• sugar - 1.5 kg.

Cooking

1. Sprinkle strawberries with sugar.
2. Leave for 4 hours for the berries to give juice.
3. Puree the berries with an immersion blender and leave for another 2 hours.
4. Mix thoroughly and place in sterile jars.

Cooking is a pleasure, because all cooking comes down to loading the components into the bowl and connecting the “Jam” mode for 1.5 hours. No mixing and skimming: these functions are controlled by the unit. The hostesses only have to scoop out the jam with a spatula from the bowl and arrange it in a sterile container.

Ingredients:

• strawberries - 1 kg;
• sugar - 500 g;
• gelfix - 3.5 tbsp. spoons.

Cooking

1. Cut the berries into slices and place in the bowl of the bread machine.
2. Add gelfix and sugar. Stir.
3. Set the jam function to 1.5 hours.

Strawberry jam in a slow cooker

Captivates with simple and comfortable cooking. Even such a stage as infusing berries can be done in a couple of minutes in the “keep warm” mode. The only "but!" - in the first 7 minutes of languor, the jam strives to get out, which obliges you to constantly remove the foam and cook the workpiece with the lid open.

June and May are called strawberry months, during this time you need to have time to cook a lot of delicious berry dishes. Strawberry jam is a European guest, it is traditionally served for breakfast. Jam is spread on pieces of dried baguette over a thin layer of butter. In appearance, it will be a thick puree that has retained the taste and delicate aroma of fresh berries.

Cooking features

Even an inexperienced hostess can prepare strawberry jam for the winter. It is enough to choose the right recipe and get acquainted with the intricacies of preparing this delicacy.

• It is advisable to pick strawberries for jam in the morning in sunny weather. At this time, the berry is the most sweet and dry. If you harvest berries on a cloudy day, strawberries will be watery and sour. It is not worth storing the collected berry for a long time. It is desirable to process it on the same day or the next.
• Thick strawberry jam can be cooked without additional thickeners. It will only take longer to boil the berry puree, and the output will be quite a bit of jam - about 10-20% more than the sugar was used. The use of pectin, gelatin or agar-agar allows you to make jam quickly and in larger quantities.
• Strawberries for jam must be crushed. It can be turned through a meat grinder or processed with a blender. In the absence of kitchen appliances, strawberries are rubbed through a sieve or kneaded with a pusher.
• Do not use aluminum cookware when making strawberry jam. This material, when in contact with acids, releases harmful substances. Enamelware is best, it is possible to use stainless steel containers.
• Jam will not last long if the utensils used in its preparation are not clean enough. Jars for jam must not only be washed well, but also sterilized in any convenient way.
• For strawberry jam, it is convenient to use jars of small volume (up to 0.5 l).

Strawberry jam turns out appetizing and pleasant to the taste. But for those who are allergic to strawberries, it is contraindicated. Heat treatment does not make strawberries a hypoallergenic product.

Strawberry jam for the winter: recipe with photo

Composition (per 0.5 l):

• strawberries - 600 g;
• sugar - 200 g;
• water - 50 ml;
• lemon juice - 1 tablespoon.

Cooking method:

1. Choose very ripe dark red strawberries. The berries are washed, the tails are torn off.

2. Strawberries are crushed with a blender, you should get a homogeneous berry puree of medium density.

Recipe for the occasion::

3. Add sugar. The ratio of the number of berries and sugar depends on the variety of strawberries. If the berries are sour, you can slightly increase the amount of sugar.

4. Pour water and lemon juice into the pan. Water is needed so that the jam does not burn during the boil. Lemon juice is an additional flavor component, as strawberries with sugar sometimes become cloying after boiling. And the lemon note will create a very pleasant acid balance. In addition, the presence of this citrus affects the preservation of jam, lemon acid becomes a kind of preservative.

5. Put the pan on the stove, setting the heat to medium. When the strawberry puree boils, the fire is transferred to the minimum mode. From this moment on, the jam is not out of sight. You need to arm yourself with a wooden spoon, and periodically stir the strawberries. Boiling time - 15 minutes. Some of the liquid will evaporate and the jam will thicken.

6. The most convenient packaging for jam is low jars with a capacity of 200-250 milliliters. Both glassware and metal lids are sterilized. Hot jam is poured into jars and twisted. After cooling, strawberry jam is transferred to a pantry or any other cool and dry room.

Classic strawberry jam

Composition (per 1.6-1.7 l):

• strawberries - 1 kg;
• water - 100 ml;
• sugar - 1 kg.

Cooking method:

• Sort the berries, removing the sepals. Rinse them under running water. Dry by laying out on a napkin.
• Pour the berries into an enamel basin or wide saucepan. Add water to it.
• Put on a slow fire, bring to a boil. Boil for 5 minutes, skimming off the foam that appears on the surface.
• Wipe the berries through a sieve or chop with an immersion blender.
• Pour in sugar, mix.
• Bring to a boil. Cook, stirring and removing the foam, for 10 minutes.
• Remove from heat, let cool completely.
• Return to the stove, heat again until boiling. Boil, stirring, until desired consistency.
• Sterilize the jars, boil the lids that fit them.
• Pour the jam into jars, roll them up and leave to cool.

Strawberry jam can be stored at room temperature. After it cools down, it will thicken a little.

Composition (per 1.5 l):

• strawberries - 1 kg;
• sugar - 0.7 kg;
• gelatin - 5 g;
• water - 100 ml;
• citric acid - 2 g.

Cooking method:

Jars with chilled jam can be put away in the pantry or any place where you are used to storing blanks for the winter.

Strawberry jam with pectin

Composition (per 1.1 l):

• strawberries - 1 kg;
• sugar - 0.3 kg;
• pectin - 20 g.

Cooking method:

• Strawberries, washed and dried, turn into puree in any way convenient for you.
• Mix with sugar and pectin, put on the stove.
• Boil for 5-7 minutes, removing the foam.
• When the jam has reached the optimum consistency, remove the pan from the heat.
• Arrange the jam in sterilized jars, seal them tightly.

The jam according to this recipe is thick and not too sweet. It can stand at room temperature, but it will be better stored in a cool place.

Strawberry jam with agar agar

Composition (for 1.8 l):

• strawberries - 1 kg;
• sugar - 1 kg;
• lemon juice - 20 ml;
• agar-agar - 5 g.

Cooking method:

• Sort the berries, rinse and dry. Grind with a blender or rub through a sieve.
• Mix with sugar, cook, removing foam, 5-10 minutes.
• When the jam has cooled, return it to the stove, cook for another 5-7 minutes.
• Mix agar-agar with lemon juice, pour into jam, mix.
• Simmer until the jam is thick enough.
• Divide the hot treat into sterilized jars. Roll them up or close them with screw caps.

Jam made according to this recipe can be stored at any temperature, it does not have to be placed in the refrigerator.

Frozen strawberry jam

Composition (per 1.2 l):

• frozen strawberries - 1 kg;
• sugar - 0.5 kg;
• lemon - 0.5 pcs.

Cooking method:

• Strawberries, without defrosting, put in an enamel basin. Sprinkle with sugar.
• When the strawberries are completely defrosted, squeeze the juice from half a lemon into them. Be careful not to get any lemon pits in the bowl.
• Place a bowl of jam on the stove. Bring to a boil over low heat. Cook, skimming foam, 5 minutes.
• Leave the jam for 3 hours to cool down. Boil again for 5 minutes.
• Repeat this procedure two more times.
• Pour the jam into jars, seal them tightly.

After cooling, jars of jam can be put away in the pantry. The taste of frozen strawberry jam is no different from that made from fresh berries.

Strawberry and orange jam

Composition (per 1.5 l):

• strawberries - 1 kg;
• sugar - 0.5 kg;
• oranges - 0.5 kg;
• gelatin - 20 g;
• water - 100 ml.

Cooking method:

• Wash oranges with a brush in hot water, peel. The white layer between the orange pulp and the peel must be peeled off.
• Disassemble the oranges into slices, remove the seeds from them.
• Place the orange slices in a blender bowl, grind to a puree.
• Wash strawberries, dry. Mash the berries with a potato masher.
• Combine the berry with orange puree, add sugar.
• Let stand for half an hour, then heat, stirring, over low heat, cook for 5-7 minutes.
• Remove from heat and let the jam cool. Return to the stove.
• Dilute gelatin with cool water, pour into orange-strawberry jam. Boil 20 minutes.
• Distribute fragrant fruit and berry jam into sterilized jars, seal them.

After the jam has cooled, it can be stored in the pantry. This dessert turns out so fragrant that it is impossible to resist it.

Strawberry jam can be made according to different recipes. If it is cooked for a long time, it will become thick and without the addition of gelling components. Adding pectin, agar-agar or gelatin allows you to reduce the cooking time and get more finished jam. Interesting options for delicacies are obtained by combining strawberries with other berries and fruits. She makes a good alliance with oranges. Ready-made strawberry jam can be stored at room temperature for 6 months, and sometimes longer.

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I offer a good recipe for delicious thick strawberry jam. Now is the strawberry season and I want to make some delicious preparations to enjoy them in the winter. Usually I freeze it, make jams, marmalades and compotes.

This recipe for strawberry jam for the winter attracted me with its ease of preparation and short cooking time, after which it will retain the maximum of usefulness. And if you do not know how to work with a seaming key, this is not a problem now, since there are jars and lids that are simply twisted by hand.

Next, I will tell you in detail how to make strawberry jam so that it does not deteriorate over the winter, it is thick, fragrant and tasty. Even if you have never made preparations for the winter, this is not a problem and everything will turn out the first time. I also advise you to look, without a thickener, which turns out to be more liquid, but incredibly tasty.

Ingredients:

• Strawberries - 1 kg.
• Sugar - 700 g
• Pectin (gelling mixture on pectin) - 12 g
• Lemon juice - 2 tbsp
• Strawberry liqueur - 1 tbsp (optional)

How to make strawberry jam at home

To begin with, I wash the strawberries in a colander, and only after that I tear off the tails. I also let it dry a little so that there is no excess liquid.

Since I want strawberry jam with strawberry pieces, now I grind it with a crush for puree. And if you want a more homogeneous mass, pass the strawberries through a meat grinder or chop with a blender.

I pour the puree from the berries into a saucepan and cover them with sugar, but not all, but only 600 grams, I set aside the remaining 100 grams for now. I mix until smooth.

Pour the remaining sugar into a small container and add pectin to it. Then stir well and set aside.

Now I put the saucepan on the fire and bring the mass to a boil. After boiling, reduce the heat and cook for 5 minutes. After this time, I add the remaining sugar with pectin, lemon juice and liquor or other alcohol, as desired. In the process of boiling, do not forget to remove the resulting foam.

After that, you need the mass to boil for about 2 to 3 minutes more and you're done. Here is a recipe for delicious strawberry jam, as you can see, it is very simple to make. By this time, all the jars should be ready and sterile, and how to do this, I write further.

I wash all the jars well, then put them over boiling water in a saucepan, on a wire rack. 2 minutes are enough for one jar and I do the same with the lids. And then I pour only the hot jam removed from the fire into the jars. Don't turn off the jam before your jars are ready.

As a result, from these ingredients I got 1 liter 300 ml of jam. I closed it in 4 jars, three of them 380 ml each, one 250 ml and a little more left, we ate it with pancakes.

Here is such a simple recipe for delicious thick strawberry jam with pectin. The jam turns out to be very fragrant, the consistency is just perfect and delicious. It will last all winter long and will be a great addition to your desserts or just to tea. Bon Appetit!