What can be added to strawberry jam. Strawberry jam

Strawberry jam is usually made at the end of the strawberry season, when the berry begins to disappear, gradually giving way to other seasonal berries and fruits. And, if you decide to make strawberry jam, then just use our proven recipes. Here you will find options for delicious and fragrant strawberry jam with whole berries, jam without cooking (strawberries in own juice), thick strawberry jam (you can even use it as a filling in baking), learn how to cook strawberry jam with lemon, five-minute jam, how to make strawberry preparation for the winter. As well as little secrets and tricks that you need to follow to get the perfect strawberry treat.

Try strawberries too.

How to make Strawberry Jam

10 minute jam recipe. According to this recipe, it turns out beautiful (jam retains its natural color), fragrant and very delicious jam with whole berries. Berries are better to use the same medium size.

Ingredients:

We take strawberries and sugar in a ratio of 1: 1, water 50-70 ml per 1 kg of sugar, citric acid 2-3 pinches.

Making strawberry jam

Sort the berries, wash under running water. remove the stalks.

Pour sugar into boiled water, when the syrup is boiled, remove the sugar foam and add the berries. From this moment, the countdown begins, cook the jam for 10 minutes over low heat. With a slow boil, gently stir the berries so as not to damage, it is better to do this with the back of a spoon. 1-2 minutes before the end of cooking, add preservative - citric acid. We lay out the jam in clean sterilized jars.

Strawberry jam with whole berries without cooking

The jam also turns out to be very fragrant, with beautiful whole berries and a clear syrup. For the recipe, select whole, intact berries. Store this jam in a cool place. Jars for jam should be pre-washed well with soda and dried. Suitable jars for 0.5 liters or 1 liter.

How to make strawberry jam without boiling in your own juice

Sort the strawberries, wash and let the berries dry slightly. It is better to start making jam in the evening. Pour the berries into jars, and pour 100 gr from above into each jar. Sahara. We leave for the night. The berries will release juice, the contents will decrease in volume. To make the jars full, we lay out jam from one jar in other jars.

For example, there were 3 banks, from one we shift to two others. We put the jars in a saucepan with warm water and sterilize jars of strawberry jam in boiling water for 10-15 minutes.

Strawberry jam in own juice is ready! Yummy is extraordinary.

Strawberries in such a jam are whole. Unboiled.

We will need: for 2kg. strawberries, 1.2 kg sugar, 500 ml water

How to cook strawberry jam for five minutes

First, the syrup is boiled: sugar is poured into water and simmered over low heat until the sugar is completely dissolved.

Pour the prepared berries with ready-made syrup (wash, remove the stalks), do not mix the syrup with the berries to avoid damage to the berries. We close the container with berries with a film or towel and leave to stand for 2 hours.

At this time, you can prepare containers for jam: wash and sterilize jars and lids.

After 2 hours, put the container with strawberries and syrup on medium heat, let it boil. From the moment the jam boils, cook for exactly 5 minutes, and remove from heat.

We shift the strawberry jam into pre-prepared jars, screw the lids on. We turn over the jars of jam, cover with a towel, keep in this form until completely cooled.

Strawberry jam with lemon and mint

To make strawberry jam, we need:

For 1 kg of strawberries, 1 lemon, 700g. sugar and mint leaves

How to cook:

Wash the berries under running water, let the water drain, let the berries dry slightly. Put the berries in a container, sprinkle with sugar and leave in this form all night or for 7-8 hours. When the berry let the juice go, you can proceed to further cooking the jam, beforehand, the berries should be gently mixed, add mint leaves, cook until boiling. When the jam boils, cook the jam for 5 minutes.

My lemon, rub the zest from one lemon, squeeze the juice from the pulp. Add the zest and lemon juice to the jam and cook for another 10 minutes. We lay out the finished strawberry jam in sterilized jars.

Strawberry jam for the winter

A very simple recipe for strawberry jam will help you utilize the berries in the presence of a large crop.

We will need:

For 2 kg of strawberries (Victoria), 2 kg of granulated sugar, you can take a little less than 1.5 kg of sugar, provided that the berries are ripe and sweet.

How to cook strawberry jam for the winter

Prepare the berry, it is best to soak the Victoria in a basin of water so that all the dust and dirt come off. Then drain the water using a colander. But, if there is no time, then just rinse the berries well through a colander under running water, let the water drain. Remove the tails, in the process, look and select rotten and spoiled berries.

Pour the strawberries with sugar and leave for 1.5 - 2 hours so that the berry can release the juice. Then put on fire and bring to a boil. Remove jam from heat and leave for 4-5 hours. Then bring the jam back to a boil.

Transfer the hot jam to sterilized jars and roll up. Flip banks. Keep upside down until cool. Remove jars of jam in a dark place for storage.

Frozen strawberry jam

This jam comes with the addition of apple and orange. Orange gives a subtle light bitterness, apple also complements the taste and acts as an additional gelling agent. The jam is very tasty and lively due to the minimum cooking time.

We will need:

At 750 gr. strawberries, 1 orange, 2 apples, 2 bags of vanilla sugar, and 0.5 kg gelling sugar 1:2

How to make frozen strawberry jam

Defrost strawberries. Wash the orange, cut into pieces and grind in a food processor. Grind apples and strawberries as well, not necessarily to a puree state. In the container where the jam will be cooked, mix all the ingredients according to the recipe, bring the jam to a boil with constant stirring, cook for 4 minutes from the moment of boiling, constantly stirring the jam. Pour hot jam into prepared jars. Can be closed nylon lids. Frozen strawberry jam is ready!

Thick strawberry jam

A simple recipe for a thick jam that can be used as a filling in pastries. Jam is made from strawberries with the addition of a banana. Jam is obtained with a delicate creamy taste.

We will need:

For 1kg strawberries, 1kg sugar and 3 bananas

How to make thick strawberry banana jam

We prepare strawberries, sprinkle with sugar and leave for 5-7 hours so that the berries release juice. Then put the berries on the fire, bring to a boil and cook for 5 minutes. If necessary, remove the foam. Turn off the jam and leave to infuse for another 6 hours. Then again put the jam on the fire, bring to a boil and add the banana, cut into circles, into the jam. Stir the jam and cook over a fire until the desired density. The minimum cooking time must be at least 20 minutes. We transfer the finished jam into sterilized jars and roll up the lids!

Thick strawberry jam is ready!

Happy tea!

Have you made strawberry jam yet?

Strawberry jam is to the liking of adults and children. By traditional recipe the main components are the berries themselves and granulated sugar. As a result of prolonged heat treatment, sugar is boiled down, which subsequently turns into syrup. The sweet composition permeates the strawberries, making them cloyingly sweet. Experienced housewives developed through trial and error own recipes Let's look at them in order.

Features of making strawberry jam

1. For the preparation of delicacies, only ripe fruits are used. Unripe berries have almost no smell and are considered tasteless. At the same time, overripe specimens are boiled so strongly that decay occurs. For this reason, strawberries should be moderately ripe and fragrant.
2. The duration of cooking large and small strawberries varies greatly, so try to choose the same fruits. If you want to make jam in which the strawberries remain in their original form, prepare a dish of small berries. Large fruits languish for a long time and boil too much in the process.
3. Before making jam, the berries must be prepared. The fruits are sorted to exclude foreign debris. Next, the strawberries are washed in a bowl of cold water. Be sure to dry the berries by placing them on a soft cloth. Otherwise, the jam will turn out liquid. After drying, remove the bowl and leaves.
4. An important aspect of making strawberry jam is the addition of a large amount of sugar. In most cases, 0.5 kg. berries account for about 650-750 gr. sand. You can not save on sugar, with a smaller amount, the jam will become moldy or ferment due to the development of bacteria.
5. Strawberry jam is loved by many people not only for its taste, but also beneficial features. To keep them fully, do not delay the duration of the heat treatment. To reduce the juice will help pre-mixing the berries with granulated sugar. After 2 hours, the strawberries will release their juice, making it easier for you.
6. You can save the original structure of the berries and soak them with a sufficient amount of syrup using phased cooking. Sugar should penetrate into the strawberry cavity gradually, so the jam is prepared at certain intervals between the previous and subsequent boiling.
7. The quality of the product depends on how many berries you boil at a time. It is not recommended to send more than 2.5 kg for heat treatment. fruits. Otherwise, the strawberries will begin to "limp" and fall apart. You will get jam, not jam. In addition, too long languor kills all vitamins and beneficial enzymes.
8. If you plan to close the jam in jars, pre-sterilize the lids and the container itself. To do this, the dishes can be heated in the oven or boiled on the stove, and then dried thoroughly.
9. After packaging the finished product in jars, wait for the composition to cool completely or partially, do not rush to seal it tightly. Do not allow condensation to accumulate on the inside of the cover, which is rolled up with a special key. Spin only after steam has escaped.

Strawberry jam: a classic of the genre

• sugar - 1.8 kg.
• strawberries (fresh) - 2.7-2.8 kg.

1. Type cold running water into a basin or a clogged sink, pour the berries. Leave them to float for 5-10 minutes, then rinse thoroughly.
2. Lay out a few cotton towels and dry the berries on them. The liquid should evaporate completely, only after that the sepals are removed.
3. Small berries are suitable for making jam, larger specimens are cut into 2-3 sections. Prepare a cauldron or heat-resistant dishes with thick walls and a bottom, send berries into it.
4. Sprinkle them with 800 gr. granulated sugar, wait 7 hours. Achieve the effect in which the strawberries release the maximum amount of juice. For convenience, carry out manipulations immediately after waking up in the morning, in the evening you will send the berries for the first brew.
5. When the strawberries release their juice (“dry”), put the container with the berries on the fire and bring to the appearance of the first bubbles. In no case do not interfere with the contents of the pan, shake the container slightly, ensuring an even distribution of the berries. Collect the resulting sweet foam with a slotted spoon or ladle.
6. When the composition boils, pour in 380 gr. granulated sugar, simmer the mixture at low power for 10 minutes. After the expiration of the period, leave the dishes with berries to cool for 7 hours, covering the pan with a thick cloth.
7. When the specified time has passed, send the jam back to boil. Add another 350 gr. sugar, simmer the product for a quarter of an hour. Next, turn off the stove, cover the dishes with a blanket, wait 8 hours.
8. After that, bring the jam back to a boil, add the remaining granulated sugar. Heat treatment in this case has a minimum duration of 5 minutes. If desired, you can pour citric acid on the tip of the knife.
9. Turn off the stove, leave the jam for a third of an hour to partially cool. At this point, sterilize the container (oven or water bath). Dry the container, pour finished product, not retreating from the edges of the container.
10. Roll up the covers with a special key, make sure there are no leaks. Turn the composition upside down, wrap it with a warm blanket. Wait 20 hours, transfer the jam to a long-term storage room.

• granulated sugar - 1.8 kg.
• lemon - ½-1 pc.
• strawberries (fresh, moderately ripe) - 2.6 kg.

1. To begin with, carry out preliminary preparation, eliminating all unnecessary. Sort the berries, remove spoiled and rumpled ones. Pour into the basin cold water, send berries to it. Throw strawberries on a sieve, leave to drain moisture. Shake the device periodically to dry the strawberries better.
2. Move the fruits to cotton towels, blot the berries. Remove the leaves and cups, put the strawberries in a deep saucepan with a thick and flat bottom. Sprinkle the composition with sugar, leave for 6 hours in a cool place. During this time, the fruits will “dry up”, that is, they will give the juice.
3. When the specified period comes to an end, send the dishes to the stove, set the fire to the minimum mark. Shake the pan to mix the berries. Using a wooden spatula, collect sugar from the walls of the container, wait until the crystals are completely dissolved.
4. When the future jam begins to boil, cook it for another 10 minutes. Remove foam from the surface of the composition (mandatory!). Scoop out the strawberries with a slotted spoon, leaving the syrup in the saucepan. Simmer the liquid under the lid, leaving a small hole.
5. The duration of heat treatment is 50-60 minutes. The syrup must be stirred occasionally. At this time, wash the lemon, chop it into very small cubes, remove the seeds. Cut off the buttocks from the fruit, send to the strawberry syrup.
6. Boil the contents for another 45-50 minutes on a fire between medium and minimum. After the due date, take the previously caught strawberries and move it into the liquid with lemon. Stir the jam, simmer the mixture for 1 hour on low power.
7. At this time, proceed to the sterilization of lids and containers for twisting. Dry the jars, pour hot jam over them. Do not cork, wait until cool, then roll up the lids. Wrap the jam with landscape sheets or a dark bag, store in the cold.

Strawberry jam in 30 minutes

• granulated sugar (preferably cane) - 2.8 kg.
• strawberries (fresh, ripe) - 2.5 kg.
• citric acid - 4 gr.

1. The preparation of jam begins with the processing of berries. You need to sort out the fruits and remove the unripe, spoiled, rumpled ones. After that, pour cold water into a bowl, soak the strawberries, wash them well.
2. Tear off the sepals, leave the strawberries to dry on towels. Prepare a wide thick-bottomed pan, lay out the berries and granulated sugar alternately. Send the dishes in the cold for 10 hours, then start cooking.
3. Using a wooden spoon, mix the contents of the pan, simmer over low heat until the sugar crystals dissolve. As soon as the granules dissolve, increase the power of the burner to the middle level.
4. Boil the strawberry mass for another third of an hour, constantly remove the foam. To improve the taste and make the jam more fragrant, add citric acid. Boil the mixture until it dissolves.
5. Sterilize glass containers and lids for them, cool the finished product. Pack the jam in jars, wrap parchment paper. Send for storage in the cold.

• purified water (drinking) - 120 ml.
• granulated sugar - 840 gr.
• fresh strawberries - 1.4 kg.

1. Sort the berries, send them to a bowl of cold water, leave for 10 minutes. Now wash the strawberries thoroughly, exclude unsuitable specimens (rotten, green, spoiled, etc.).
2. Move the strawberries to a thick cotton cloth, wait for the moisture to drain. When the fruits are dry, remove the sepals.
3. Rinse the multicooker bowl, boil drinking water and pour into a container. Add granulated sugar here, set the function "Soup", "Bouillon", "Stew", "Pilaf" or "Porridge". Some multicookers are equipped with the Jam program.
4. Set the timer for 5-10 minutes, during which time the sugar and water will turn into syrup. When the specified time has elapsed, open the lid of the multicooker, stir the mixture. Simmer the composition for another half hour.
5. Now add pre-washed and dried berries, if desired, you can grind them with a blender (you will get jam-jam at the output).
6. Turn on the device timer for 15 minutes, cook the mixture under the lid. Do not forget to mix the mass gently so that it does not burn. At the end of the manipulations, pack the composition in sterilized containers.
7. The twist of the jam occurs after it has completely cooled. Otherwise, condensation will begin to accumulate, exposing the product to mold. Keep jam refrigerated.

It's easy to make strawberry jam if you stick to it. step by step instructions. The consistency of the composition will tell you about the readiness of the treat. A drop of properly prepared product does not spread on a flat dish, while the cheese has a light, not caramel tint. Pay attention to the smell, strawberry jam smells like berries, not burnt sugar. The berries of the delicacy must be completely saturated with syrup, the presence of "raw" areas will lead to an early spoilage of the jam.

Video: strawberry jam in 10 minutes

With the onset of the strawberry season, I want to make as many different preparations as possible, in the first place of which is jam.

There are a lot of types of strawberry jam. One of these recipes is Strawberry Lemon Jam.

Why is lemon added to it? To preserve the bright color, thicken the pectins as a preservative and so that the taste is not too cloying.

If possible, do not use overripe strawberries so that they do not wrinkle during the washing and drying process. If such a crushed strawberry appears, then it is better to replace it.

Also, do not let rotten berries get into the jam, as one berry can ruin everything, and your strawberry jam will disappear right in the jar.

Ingredients:

• Strawberries 900 g
• Sugar 700 g
• Lemon 1 pc.

Preparing strawberry jam in large numbers is not done, because the heat treatment time increases, and as a result, strawberries lose their color, aroma and taste.

How to make Strawberry Lemon Jam

1. Before you start cooking jam, cook half liter jars in which the workpiece will be stored in the winter. Rinse them well with baking soda and clean water. Immediately before laying out the strawberry treat, they should be placed on a baking sheet in a cold oven for 5 minutes to dry and heat at medium temperature so that they do not burst from hot jam.

Order an energy saver and forget about the former huge expenses for light

2. Rinse the strawberries, peel them from the stalks and be sure to give it time to dry well, it has already been proven that jam from wet strawberries is not so tasty. To speed up this process, you can lightly blot the strawberries with a clean, dry towel.

3. Place the strawberries in an enameled or stainless steel saucepan in an even layer over the entire bottom of the dish, sprinkle it with sugar. Shake to mix, you do not need to use a spoon for this so that the berries do not hurt. Leave overnight. After contact with sugar, strawberries will become much harder and will not boil when boiled. Thanks to this, we will get strawberry jam with whole years.

4. Put the pan with berries on a slow fire and wait until the sugar dissolves. Dip a spoon into the jam, if there are no crystals on it, then you need to increase the heat to the maximum.

5. As soon as the mixture begins to boil vigorously enough, add lemon juice to it and boil over high heat for 10 minutes.

Readiness is very easy to determine: put a teaspoon of jam on a plate and swipe over it. If it does not spread, then the strawberry-lemon jam is ready.

6. Cool for about 15 minutes. If you pour boiling jam, then the berries will float and remain on the surface of the jar. We repeat that the containers must be hot, otherwise the glass may burst.

You can roll strawberry jam with lemon juice or cover with plastic lids and store in a cool, dark place.

A distinctive feature of five-minute jam is boiling three times with long intervals. Thanks to this technology, the berries are slowly soaked sugar syrup while retaining its shape and consistency. This is especially important when making tender strawberry jam with lemon. By the way, it's still very tasty.

Strawberry jam with lemon - recipe with photo

- strawberries - 500 g;
- lemon - 1 large;
- granulated sugar - 400 g.




This amount of ingredients is enough to make 500 ml of jam. It is not recommended to use more than 2 kg of strawberries at a time.
Pour strawberries into a colander or sieve and hold for 5 minutes under a scattered stream of warm running water. Allow excess liquid to drain. Then carefully separate the sepals from each berry.




Pour the peeled strawberries into an enameled wide basin with a volume of 1.5 liters. In such a spacious container, the berries will not crumple during cooking.




Sprinkle strawberries with sugar. Shake the basin lightly so that the sugar fills the voids between the berries.




After 2 hours, strawberries will release a small amount of juice. Lemon should be scalded with boiling water and washed thoroughly. Then it needs to be cut into two halves. From one of them you need to squeeze the juice on the strawberries.




The zest of the squeezed half of the lemon should be grated on a fine grater and added to the berries.




A basin with strawberries must be put on a slow fire. Gradually, juice will stand out from the berries and foam will begin to form. The syrup must be mixed very carefully, not allowing the sugar to settle at the bottom, and the foam should be removed.




5 minutes after boiling, the berries must be removed from the heat. Covering the basin with clean gauze, you need to let the fruits brew for 5 hours. Then you need to add the remaining half of the lemon, cut into thin slices, to the strawberries. After that, the fruits must be boiled again for 5 minutes and again let them rest for 5 hours.




Before the third, last boiling, it is necessary to prepare the jars. They should be boiled together with the lids for 3 minutes and then dried. Strawberry jam with lemon should be boiled for 10 minutes. All foam must be carefully removed.




After that, the fruits should be transferred to jars, pour syrup and immediately close the lids.
Ready-made five-minute strawberry-lemon jam can be stored in a dark cabinet for 1 year. Thanks to lemon juice it is not sugared and is not very sugary. The jam syrup remains quite liquid, and the strawberries in it are dense.
It turns out very interesting

Strawberries have two types - garden (large) and flattering (small). There is a biological difference between strawberries and wild strawberries. However, in our area, summer residents consider garden (cultivated) strawberries to be strawberries (in some regions they call them Victoria), and all the berries that grow in forest country roads are called strawberries in the field. In order not to get confused in these concepts, we will adhere to them, especially since they are extremely convenient for us.

Strawberry jam

Strawberries (garden), before cooking for harvesting, are quickly washed under running water, poured onto a towel or paper napkins, cleaned of stalks and leaves. Make a five-minute jam from such strawberries, which retains many of the vitamins of this berry.

Berries are sprinkled with sugar in a ratio of 1: 1. You need to let them stand in a bowl of sugar for 4-5 hours. Then the pelvis is put on fire, very slow. The remaining sugar will melt gradually. Stir the berries with a wooden spoon, but do not crush them. Do your mixing very carefully. As soon as bubbles appear on the surface of the jam and all the sugar “disperses”, we boil for another five minutes and turn it off. Let cool, put in sterilized jars, close with sterile lids. We send our storage to the cellar.

strawberry jam

But from wild strawberries we recommend making the next sweet preparation for the winter. It tastes like natural Strawberry jam. And we don’t even have to talk about usefulness, because we won’t cook berries for such jam. Moreover, if the strawberries are small or medium in size, we will remove only the stalks from it. And leave the sepal. It won't interfere with our recipe.

We wash the strawberries only if they are dented and have dirt on them. We remove the stalks, small leaves. We fall asleep with sugar at the rate of 1 kg of strawberries per 1.5 kg of sugar. Now the most interesting. We immerse the contents (sugar sprinkled with berries) into ... a blender, preferably one that is designed for cocktails. Quickly scroll the mass in it until it becomes homogeneous. Don't beat too long! Otherwise, we will get foam, not jam. Now we shift the resulting jam in a sterile container and put it in the refrigerator under the lids. It is desirable to store such jam with live berries in it, untouched by heat treatment, on the upper shelves of the refrigeration unit.