How delicious to cook whole strawberry jam. Strawberry jam

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.

Strawberry jam with whole berries for the winter. In this collection unusual recipes strawberry jam and jam. With the beginning of the summer season, all housewives are trying to prepare fragrant jam from strawberries for the winter. The strawberry and strawberry season starts towards the middle of summer. Someone just eats it, and someone starts making strawberry jam for the winter.

Features of making jam

1. 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. Pre-mixing the berries with granulated sugar will help reduce the juice. After 2 hours, the strawberries will release juice, making it easier for you;
2. If you plan to close the dessert 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;
3. 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, the berry should be moderately ripe and fragrant;
4. 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;
5. Before making jam, the berries must be prepared. The fruits are sorted to exclude foreign debris. Next, they are washed in a basin with cold water. Be sure to dry the berries by placing them on a soft cloth. Otherwise, the dessert will turn out liquid. After drying, remove the bowl and leaves;
6. 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;
7. 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 g of sand. You can’t save on sugar; with a smaller amount, the jam will become moldy or ferment due to the development of bacteria;
8. 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 dessert is prepared at certain intervals between the previous and subsequent boiling;
9. The duration of cooking large and small berries 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.

How to make strawberry jam

• Which strawberries are suitable for making jam. Strawberries for jam are best taken from your own garden. This is due to the fact that the hostess will pick strawberries on a sunny day and in the late afternoon. It is in the evening that the berries on the bushes will be very dry. If you have to buy strawberries in the market, then you should choose one that has not started to flow;
• Preparing berries for jam. It is advisable not to wash strawberries before harvesting in the form of jam, but only remove the sepals. If water procedures cannot be avoided, then it should be washed in small portions and immediately spread on towels to dry;
• Number of berries for making jam. A good strawberry jam should be quite thick and have whole, firm berries. If you put a lot of berries in the basin at once, then they can be wrinkled under their own weight. From this it follows that there should not be too many strawberries in the basin - depending on the size of the cooking utensils, only 1 or 2 kg.

Other secrets of making strawberry jam. To make the dessert tasty and beautiful, when cooking it, you must follow the following rules:

1. Strawberries in a basin must be spread out in an even thin layer and sprinkled evenly with sugar, the amount of which is indicated in a particular recipe;
2. After the strawberries start up the juice, pour it into a separate bowl and boil it to the state of liquid honey;
3. In a thick strawberry syrup, shift the strawberries and cook in four runs for 5 minutes. After each such heat treatment, let the jam cool for at least 8 hours;
4. Before you sprinkle strawberries with sugar, you can slightly moisten them with ordinary vodka. Alcohol will make the berries more dense and after cooking they will resemble candied fruits. Vodka for 1 kg of raw materials is taken 1 tablespoon;
5. When cooking jam, do not interfere with it, but rather shake the basin. This will promote the integrity of the berries;
6. It is necessary to remove the foam from the jam. A wooden spoon is well suited for this, to the bottom of which the foam sticks well.

How long to cook

Cooking time depends on the preferences of a particular hostess. Some people like thick, boiled jam, more like jam, in this case the cooking time will be the longest - up to half an hour and in several visits. Others like a liquid dessert that retains flavor fresh berries and vitamins to the maximum. It is cooked for no more than 10 minutes.

There is also the so-called five-minute jam. The name speaks for itself. 5 minutes after boiling, it is turned off and transferred to sterile jars, cleaned in a cool place - in the cellar or in the refrigerator. Without a refrigerator, in a city apartment, such a dessert will not be stored.

How to cook strawberry jam:

• Classic jam after boiling should be on fire for about 15 minutes;
• "Five minutes" of strawberries should boil for 5 minutes after boiling;
• But to get thick jam, there are tricks: we need 1 kg. fresh strawberries, 1.5 kg. sugar, lemon juice and a packet of vanillin. We cut off the tails from the berries, wash and dry. Strawberries should not be wet. We take a stainless steel pan, put strawberries on the bottom and sprinkle with sugar. We also add a packet of vanillin there. We wrap it in a towel and put it in a warm place, we need to get juice. Juice has appeared, now we put it on fire. The foam that appears in the process must be removed. Cook, stirring. When the jam boils, then make the fire smaller and cook for 20 minutes after boiling. Remove from the stove, let cool overnight and pour the juice of one lemon. The next day, again bring to a boil and cook for 20 minutes.

How to make strawberry jam with whole berries

Let's take a look at the classic recipe. Its essence is to preserve the integrity of the berry. So that later in the winter it can be opened and the jam has a beautiful aesthetic appearance. Most housewives cook strawberry five-minute. Since this jam is easy to cook, simply and quickly.

We will analyze it a little later. But sometimes you want it to be like your grandmother's. So viscous, thick, with dense berries one to the other. Such jam, of course, cook a little longer in several steps. It turns out sweet, but very tasty and fragrant.

Ingredients:

• Strawberries - 1 kg;
• Sugar - 600 g;
• Citric acid - 1/8 teaspoon.

Berries should be ripe, not overripe, without rotten barrels. And preferably the same size, although this is not essential.

Cooking method:

1. My berries. We will do it in an immersive way. For frequent there is mud, sand. Pour water into the basin, pour the berries and rinse well and quickly. Put in a colander. After that, the strawberries can be additionally washed under running water. Note that we do not remove the stalks yet;
2. Lay them out on a clean kitchen towel to dry slightly. Distribute over the entire surface;
3. For every kilogram of strawberries, we put 600 grams of sugar. We weigh right amount Sahara. It is desirable that it be white. Because the amount of foam depends on it. At the berries, we separate the sheaths. Basically I twist it, and if it remains, then we clean it with a knife. Large berries can be cut in half. Place in a large pot or pan. We have a metal basin;
4. We will cook jam several times. Therefore, all the berries will have time to cook. Sprinkle sugar in layers. Level each layer. Be sure to have a layer of sugar on top. Strawberries should give juice. Cover with a lid and leave overnight. It can be for the whole day. At the same time, make sure that the juice does not sour;
5. To make the jam a berry to a berry, we set aside the strawberries separately after it has been infused;
6. We set aside the berries. Strawberry juice remained in the basin and quite a large number of undissolved sugar. We put the basin on fire. The fire is now near maximum. And when heated, we achieve that the sugar is completely dissolved;
7. Bring to a boil. We take off the foam. And cook for about 5-7 minutes. Strawberry juice should reduce slightly. The fire is still fast;
8. Throw in the reserved strawberries. And over high heat with gentle stirring, very carefully, bring to a boil. Once it boils, leave to cool completely and stand. It is usually recommended to leave for 6-8 hours. Top can be covered with gauze or any other loose cloth;
9. Our jam is cold. Again turn on the fire and bring to a boil. We need the jam to boil quickly. Then turn off the fire and also leave to cool completely and stand;
10. Cook until desired thickness. The next step is to boil the jam to the desired density. And in order for it not to become sugary, we will add a little lemon juice. This time, cook on a very slow fire. Warm it up very gently. If suddenly when it boils and there is foam, then we remove it. But usually it doesn't happen anymore. Cook the jam over low heat after boiling for about 10-15 minutes. While cooking, sterilize the jars;
11. We will check the density in the usual way dropping a drop of jam on a cold plate. If the drop does not spread, then it's ready. If you still want the strawberry jam to be thicker, cook a little more;
12. Pour into sterilized jars. We close immediately. We turn over. And let it cool completely. Nothing needs to be covered. It turned out sweet, sticky. Berries are dense, dark. And literally berry to berry ..

Strawberry jam for the winter "Five minutes"

For those who will cook Pyatiminutka strawberry jam for the first time, the recipe will help to do it right and get high-quality homemade. There is a simple and fast way cooking strawberry dessert in one go. Its essence is to boil the berries with syrup over high heat for only 5 minutes.

In this case, the strawberries remain whole, it does not take much time to cook, but the workpiece can only be stored in the refrigerator at a temperature of 10-15 ° C for no more than 1 year. The syrup in such a five-minute strawberry jam remains liquid even after cooling.

There is also another, more complicated way of making five-minute strawberry jam for the winter in several stages. One of the main advantages of such a blank is that it does not take up space in the refrigerator, but can be stored at room temperature 3 years. In this case, the syrup turns out to be of medium density, and the fruits soaked in sugar become dense and keep their shape well.

Ingredients:

• Strawberries - 1 kg;
• Lemon juice - 1 tablespoon;
• Sugar - 1 kg.

Cooking method:

1. What hostesses like about Pyatiminutka strawberry jam is that you can use any strawberry for its preparation: medium, small, not very beautiful, so to speak, second-class berries. Usually such strawberries are much cheaper than selected ones, which makes it possible to make jam;
2. So, my strawberries, let the water drain. Then we remove the stems. If you come across a very large strawberry, then it is better to cut it in half so that all the berries, including large ones, have time to boil in 5 minutes;
3. We immediately put the prepared strawberries in an enameled bowl or pan, you can use other non-oxidizing dishes;
4. Sprinkle strawberries with sugar. In order for the strawberry five-minute to be well stored without a refrigerator, we put 1 kg for each kilogram of strawberries. Sahara. With less sugar, we either cook strawberries longer, but at the same time we lose some of the vitamins, or we store the finished jam in the refrigerator;
5. We cover the strawberries in sugar with a clean towel and leave for a couple of hours so that the berry releases the juice. Usually ripe strawberries release juice very quickly, and there is a lot of it;
6. We put the saucepan with the strawberries that have released the juice on the fire. Heat over low heat, shaking the pan from time to time so that the lower strawberries do not start to burn. Strawberries release more and more juice as they heat up;
7. Remove the foam that appears with a clean wooden spoon;
8. To prevent the jam from being candied and not cloyingly sweet, add a tablespoon of lemon juice;
9. Boil the jam for 5 minutes over medium heat. Pour hot strawberry jam into dry, clean jars, carefully cork with metal lids and put the lids down. The next day, we put the cooled jam in storage in a dark, cool place (away from heaters and sunlight);
10. Strawberry five-minute is not very thick, because strawberries contain a lot of juice, and the jam itself is cooked for only five minutes. Sometimes housewives do this: berries and part of the syrup are rolled up in the form of jam, and part is closed separately, and used to make drinks and jelly icing for cakes.

Strawberry jam - the best recipe for the winter

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Strawberry jam - even sounds fragrant. And it looks and tastes great! Strawberry jam is an easy way to stock up on this delicious berry for the future, boiling it in sugar syrup.

In addition to being a berry loved by many for its taste and aromatic qualities, it is valuable for its organic acids; rich in nitrogen, iron, potassium, cobalt, silicon, manganese, phosphorus, iodine; contains pectin and the most important vitamins: A, C, E, B, R. B fresh, of course, according to the vitamin and mineral indicators listed above, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.

The process of boiling berries and fruits, everyone knows, deprives them vitamin qualities, but mineral salts, beta-carotene, organic acids and fiber are preserved in strawberry jam. It is better to give preference to this method of boiling strawberries, which is a five-minute jam, in which, during short-term heat treatment, the valuable qualities of strawberries are more preserved.

It is generally accepted that strawberry jam can have a beneficial effect on the formation and content of red blood cells in human blood, due to which metabolism is normalized and arterial pressure, which helps to strengthen blood vessels; immunity and balance of iodine in the human body are maintained. The diuretic properties of strawberry jam help with colds and even promote sound sleep.

The antioxidant properties of strawberry jam to some extent prevent the formation of tumors in the human body, being a prophylactic. This is such sweet medicine! No wonder the famous Carlson preferred to be treated exclusively with strawberry jam.

If you collect strawberries for jam on your site, then this should be done on a sunny day - without morning and evening dew, so that the berry is not watery. When choosing a berry on the market, give preference to dry and whole berries, equally ripe and equal in size - for the best quality of future jam.

It is advisable not to postpone the preparation of strawberry jam, so as not to lose its integrity, and in no case keep it in the refrigerator beforehand. The most beautiful and complete jam is obtained from medium-sized, preferably identical berries.

What do you need to make strawberry jam?

First of all, you need to choose a suitable container for the process of boiling strawberries. It can be a traditional copper grandmother's basin or any metal pan with a thick bottom, of sufficient size, but made of corrosion-resistant metal, to avoid unwanted chemical reactions.

The next step is the sterilization of suitable glass jars and tin lids, which must be washed thoroughly with dish detergent. Prepared jars should either be fried in the oven on a baking sheet covered with a towel, or steamed in a suitable kettle with boiling water. Either way, the jars are upside down. Wash hard lids with dishwashing detergent and boil in a small container. Thoroughly rinse and scald with boiling water all related items: a funnel, pouring spoon or ladle. The quality of the seaming key is quite important, because it is precisely because of its dilapidation that the sealing is not complete.

Pour the finished strawberry jam into dry and clean jars, without adding 1 centimeter to the edges of the dishes, and immediately cork with a can key under a hard lid. It is better to cover closed jars with jam until they cool evenly, in order to avoid a drop on the lid, which can later turn into a moldy plaque even in sweet jam. Storage in the future is normal - in a cool, dry place. Although it is difficult to strictly determine the shelf life of your jam, it is not advisable to store it for more than one year.

Preparing berries for strawberry jam

Sorting strawberries for jam is best done on the table. Small berries - in jam, medium and large - for dessert or in a pie. Discard poor quality berries. It is better to wash the selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use as a tea for discomfort in the stomach and intestines.

If the strawberry is a greenhouse, then it can be washed in a sieve with running water, but if it grew on the soil in the garden, then it is better in a saucepan with plenty of water so as not to injure the berries, but carefully remove it with a slotted spoon or hand and spread it in a thin layer on a towel to dry from water.

1. Homemade strawberry jam recipe

The berries are washed in several waters, the sepals are torn off, sorted by size, dried on a towel. If you need to introduce into the jam even large berries, then they can be cut into slices.

The proportions of strawberries and sugar for jam: 1 kilogram of sugar - 1 kilogram of strawberries. If the berry is not sweet enough, then depending on your preference, you can add 200-300 grams.

The berries are already in the cooking container, pour granulated sugar there in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with strawberries on the fire and bring, without interfering, to a boil. From the moment the berries boil, you need to cook for no more than 5 minutes, constantly removing the resulting foam. The basin with jam is set aside from the fire for 10 hours until it cools completely and dense berries form.

Bring the jam back to a boil and cook for five minutes, followed by settling for a 10-hour break. There should be three such "five minutes". After the third - the jam is ready, pour it hot into dry sterilized glass jars, cork sterilized tin lids and a can key. Cover with a towel until completely cool and store in a dry and cool place at room temperature.

2. Quick strawberry jam recipe

Lay the prepared berries in layers with sugar in a bowl suitable for cooking. Proportions of ingredients: 1 kilogram of strawberries - 1.2 kilograms granulated sugar. Put the filled container with strawberries and sugar for a period of 4 to 6 hours in a cool place until the juice naturally forms.

The berries prepared in this way should be boiled until cooked in one step, constantly removing the foam formed during the cooking process. Until the moment of boiling, the container with jam must be periodically shaken and twisted, and from the moment of boiling, transfer to the smallest fire to avoid burning.

3. Traditional Strawberry Jam Recipe

Ingredients:

• granulated sugar - 1 kilogram;
• table vinegar - 1 tablespoon;
• table salt - 1 pinch.

Prepare strawberry jam like this:

1. Put all the ingredients of strawberry jam in a suitable dish at once and wait for the natural juice. Put on fire and bring to a rapid boil, constantly removing the resulting foam. Cook in one go until done.
2. Arrange the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and safely sterilize in boiling water for 10 minutes, after which the jars can be removed with a special jar holder and corked with a quality key.
3. Cover jars with strawberry jam with a towel until cool without an internal cold drop. Store jam at room temperature, preferably in a dry and cool place.

4. Classic strawberry jam recipe

The preparation of berries, dishes for cooking and canning is traditional: wash the berries, pick the sepals, sterilize glass containers and hard lids for canning finished products.

Ingredients:

• fresh strawberries - 1 kilogram;
• granulated sugar - 1.5 kilograms;
• water for syrup - 1 cup.

Some housewives believe that this method of cooking “five-minute” strawberry jam helps to better preserve vitamins in it, which is not sufficiently certain, but it’s worth a try.

By classic recipe strawberry jam - cook like this:

1. Place in a suitable container required amount sugar: per 1 kilogram - 1 glass drinking water- and cook the syrup over medium heat until the sugar is completely dissolved.
2. Berries are laid out in the prepared boiling syrup, brought to a boil and boiled for five minutes with gentle stirring. As soon as the jam is cooked, cover with a lid, remove from heat and cover the pan with a towel to cool more slowly.
3. The cooled jam remains to be laid out in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. Top can be corked with a nylon lid. Store at room temperature in a dry and cool place.

1. There are many ways to test the readiness of strawberry jam. Experienced housewives they see this by eye, and those who doubt can drop the syrup on a cool saucer and, by the non-spreading drop of syrup, understand that the jam is ready.
2. It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam so that the berry to the berry and the aroma, like from the garden.
3. To avoid sugaring the strawberry product, you should add a little vinegar or lemon juice - they will help the jam thicken evenly and correctly, better preserve the color of the berries and give a special unsweetened taste.
4. The addition of a small piece will help to better cope with the foam. butter at the end of the boil.
5. If the lid on the jar of jam did not fall down after it cooled down, did not become concave, then it is better to store such a jar in the refrigerator and use its contents in the first place.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The most summery, fragrant, delicious - this berry is loved and recognizable, it can be found in almost any dessert, pastries, even in some dishes based on meat, poultry, seafood. Among the methods of processing strawberries, the preparation of jam stands out. What is the peculiarity of such a product and how to make the perfect treat for the winter?

How to choose and prepare berries for conservation

Decide which strawberries you will use: the dacha is easier to wash and peel, it retains its shape if necessary, and is suitable for subsequent introduction into baking, creating jams, jams, jelly, marmalade. Meadow or wild berry more fragrant, less sweet, it is difficult to touch because of its small size. But if it goes into jam, it may even be unripe - this will not affect the taste of the workpiece.

General preparation for any kind looks like this:

• Select berries - take only small and medium-sized ones, since large ones require a long boil, they lose their shape.
• Immerse in a basin of water, which is changed several times. Rinse with your hands while sorting through.
• Remove stems and leaves after washing, not before.
• Do not put strawberries in the refrigerator: buy / collect exactly on the day of working with jam, otherwise the taste and aroma will be lost, wateriness will appear.

How to cook

There are several work technologies: the traditional one implies a long cooking, the express method will give you delicious healthy treat in half an hour already. Some housewives prefer to start doing this evening, finishing work in the morning. The choice of technology is determined by the amount of time you are willing to spend and the expected outcome. Take into account a few nuances:

• When studying your favorite recipe with whole berries or mashed through a meat grinder, keep in mind that the weight is often indicated for the washed and dried product. If you are evaluating berries just picked from a bush, these parameters may not match.
• The finished hot mass must be poured into sterilized and well-dried jars. Covers are bought varnished, for seaming. This method is the most reliable, it allows the jam to stand for more than one winter.
• The seaming process can be ignored if you take ordinary plastic (tight) covers, but the workpiece will have to be stored in the cellar in winter and summer.
• The amount of sugar depends on your taste preferences and the chosen strawberry: the field one is less sweet, and citric acid is often added to the country one so that there is no cloying.
• Do not forget to remove the foam - this is true for all recipes.

Simple and quick recipe « Five Minute »

If only thoughts about the duration of the process separate you from creating such a delicacy on your own, you will like Pyatiminutka strawberry jam for the winter. Cooking takes those same 5 minutes, but before it, the berries must infuse and let the juice flow. In this case finished product it will be no worse than the one that has been boiled for several hours, and will live for several winters if the household does not eat it faster.

A set of ingredients:

• strawberries - 1.3 kg;
• sugar - 1.6 kg.

Cooking:

1. Sort the strawberries in water, rinse several times.
2. Dry on a wire rack, pour into a saucepan.
3. Cover with sugar, shake to mix the contents.
4. Cover with a lid, place in the refrigerator overnight.
5. In the morning, the liquid formed in the pan, drain, boil.
6. Transfer strawberries to syrup, cook for 5 minutes.
7. Pour into sterilized jars.

How to cook with whole berries

If in a summer cottage it was possible to grow an interesting variety with beautiful and elastic fruits, as in advertising photos, you don’t want to cut or grind them with a blender - you need to preserve beauty even in preparations for the winter. How to cook strawberry jam with whole berries without making it worse taste qualities? Experienced housewives use an interesting trick: long standing strawberries, adding gelatin or pectin. If you boil the product to a density, you will get a jelly that cannot be put in tea, but can be added in winter as a filling for cakes.

• strawberries - 1 kg;
• sugar - 1.4 kg;
• citric acid - 1/3 tsp;
• gelatin - 1 tbsp. l.

Cooking:

1. Rinse the strawberries, dry them, spread them on the bottom of a large bowl.
2. Make a layer of sugar on top and lay strawberries again.
3. Repeat the previous step until the berries are completely used and half is sugar.
4. After 8 hours, bring the mixture, in which the juice appeared, to a boil. Do not stir, but shake gently occasionally.
5. After 10 minutes of cooking, remove from the stove, cool.
6. Pour half of the remaining sugar, cover with a towel for 10 hours.
7. Boil again for a short time, cool.
8. Enter the rest of the sugar with citric acid, after 8 hours, cook again for a few minutes.
9. Dilute gelatin with cold water, add to jam after swelling.
10. Mix gently (without damaging the strawberries), pour into jars.

How to cook with strawberries

Wild berries are considered the most delicious and very rich in vitamins. Such strawberry jam for the winter is distinguished by a dark brown color, medium thick syrup. Berries can be taken not too ripe or even frozen beforehand if you are not making jam in the summer. The highlight of the dessert lies in the ingredients:

• meadow strawberries - 1.7 kg;
• sugar - 1.1 kg;
• vodka - 100 ml;
• lemon juice - 2 tbsp. l.

Cooking:

1. Wash strawberries, sprinkle with sugar, pour vodka. The last layer is dense, consists only of sugar.
2. After 6 hours, put on the stove, boil, cool.
3. After 4 hours, repeat the previous step, add lemon juice.
4. Alternate boiling and cooling 5 more times.
5. Pour the hot mass into jars.

How to make thick jam in a slow cooker

Convenient, fast, simple. Both wild and country strawberries will do. The only condition is to use fresh product, so you need to cook in the summer. You will need the following ingredients:

• country strawberries - 1.5 kg;
• sugar - in the same volume;
• Gelfix - 1 tsp.

Principle of operation:

1. Wash strawberries, dry, chop with a blender for a few seconds. Don't try to achieve a puree consistency - just make small pieces.
2. Sterilize jars in a slow cooker: fill the bowl with boiling water (500-600 ml), put jars and lids on the steam tray (bottom up). The "steaming" mode is on until the water boils.
3. While the jars are drying, put the strawberries in a slow cooker, cover with sugar. Using the "keep warm" mode, achieve the release of juice and proceed to the cooking stage in the "baking" mode.
4. How much to cook strawberry jam in a slow cooker to achieve a good density? No more than 20 minutes, so as not to turn it into a tasteless rubber mass. The mass should not boil, close the device with a lid.
5. Add diluted Gelfix to the thickened jam, mix.
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