Victoria (strawberry) jam for the winter - jam recipes with large whole berries. How to cook delicious, thick Victoria strawberry jam for the winter: a recipe

Probably there is not a single person who would not love strawberries. This very first, bright and fragrant berry always pleases the eye. And when she flaunts on the table, she always cheers up.

It is not only the richest source of vitamins, but also a real delicacy. But, unfortunately, her age is very short. On the strength of two - three weeks, you can enjoy her presence on the table. And then wait another year.

But you can't wait, can you? You can prepare a berry for the winter. And there are many ways for this - you can freeze it, make compote from it, and, of course, cook a delicious fragrant treat.

There are also many recipes and methods for such a delicacy today. This and the so-called classic options, including such a popular method today as a five-minute meal, ”according to which many housewives have been preparing for many, many years. And pass the recipe from mother to daughter, and so on.

And now, with the advent of household appliances in every home, they began to cook in a slow cooker, or without cooking at all. Keep it in the freezer at the same time. And also invent original recipes such as gelatin. And all in order to please your beloved household.

Today we are preparing it from strawberries, but by default, we understand that basically, we all use country Victoria for these purposes. After all, basically in our beds it is she who grows. It bears fruit better, does not freeze in winter and is also sweeter in taste. That is why gardeners love it so much.

And real strawberries can be picked in the forest, or in forest clearings. There is a lot of it on the sunny slopes of the hills. Although it is rather small compared to Victoria, it is more fragrant. Although it is also grown in summer cottages. My mother specially plants two beds of strawberries to make jam. She believes that it is tastier and more aromatic.

In general, according to today's recipes, you can harvest both strawberries and Victoria, and even strawberries. All of them are relatives, differing in size, taste and aroma. And the cooking technology is the same for everyone.

And so, let's get started.

This is a very simple recipe that many people cook according to. And today we will cook. To prepare it, we need only two ingredients - strawberries and sugar. And, of course, desire good mood.

We will need:

• strawberries (Victoria) - 1 kg
• sugar - 650 - 700 gr

The number of strawberries can be any. In this case, the amount of sugar should be proportionally changed. Also, its amount may vary slightly depending on the sweetness of the berry. If the berry is sweet, then 650 grams is enough.

There are recipes where 1 kg of sugar is added for 1 kg of berries. You can cook like this, especially those who like it sweeter. And in following recipes we will also use such proportions.

Cooking:

1. Put the strawberries in a bowl, pour water over it for 1 - 2 minutes and rinse with your hands. Then put a small batch in a colander and rinse it again with water, lowering it into a container of water. Then remove the stalk by gently pulling it and twisting it slightly. Try not to crush the berry.

First, remove the stalk, and then wash the berry is not recommended so that the juice does not flow out of it.

2. Then drain the water, put a new batch of berries in a bowl and rinse it again. And so on, until it's all over. It is better to wash and clean it in small batches.

3. Put the peeled strawberries (Victoria) into a saucepan or basin in which you will cook. It is better to shift it in layers mixed with sugar. To do this, pour a little sugar into the basin, like a small pillow. And already lay the first layer of berries on it, which, in turn, sprinkle with a layer of sugar. And so on.

4. Now you need to leave it for several hours, you can even overnight. It's okay if she stays at room temperature. Victoria should start up the juice, and in sufficient quantities. But if the weather is very hot, then put it in the refrigerator.

The only thing to remember is to cover the container with a towel. So that nothing accidentally gets into the content.

To see if she let in enough juice, you can slightly tilt the container. Moreover, a sufficient amount of sugar may still lie at the top, but quite a lot of juice has already formed at the bottom. And if so, then it's time to start cooking.

5. Put the container with berries on medium heat and start heating. During this process, even more juice will form and soon it will cover all the berries. And that's good, so they will turn out juicy.

And at this stage there are two ways

• the first is to cook immediately until tender. But in that case, we will gain time, but we will lose the bright color of the berries.
• the second is to cook in several stages. And in this case, we will keep the bright color of both syrup and strawberries. In addition, all the fruits will be whole, which is called "berry to berry."

And I choose the second option in this case. And I will describe the first in the next recipe.

6. At some stage of heating, white foam will begin to appear, it will need to be carefully removed with a wooden spatula. With it, gently lower the berries into the syrup so that they are better fed with sugar syrup. And we already have it in all its glory - bright, tasty, rich. We seem to bathe the berries in it and wait for the syrup to boil. That's when you need to turn it off.

Distinguish at the same time when it is just boiling, and when it is already boiling. When boiling, active "bulks" appear on the surface, and when boiling - single and weak ones.

After turning off the fire, “buy” a little more strawberries, lowering them with a spatula into sugar syrup.

7. Remove the basin in a secluded place, and leave for 8 - 10 hours to infuse.

Ask why in secluded?! No, don't think that this will make it taste better. I just had such a case when I left the basin on the kitchen table. My cat, apparently, liked the smell coming from the pelvis, or curiosity played a major role, in general, he jumped on him, hooked him with his paws and knocked him over.

The syrup with berries shot up in all directions to the very ceiling, eventually spreading in a large red spot over the recently bought new carpet.

The cat first froze for a second, then began to rush like crazy around the house, jumping on sofas, beds, armchairs ... In general, on everything that came across on the way.

It’s good that the jam has cooled down and wasn’t too hot already.

And it also needs to be said that it was a pitted cherry delicacy. And before that, I took out these very bones for 4 hours, or even more!

Needless to say, it had to be prepared again, the carpet changed, all sofas and armchairs were washed, and repairs were made in the kitchen. Well, first calm down and bathe the cat ...

Since then, I always put the basin with the contents in a secluded place.

8. After the berries are infused and saturated with syrup, put the container on the fire again, and bring it to a boil again. We also remove the foam. So repeat the whole process 3-4 times.

For everything, about everything, it may take two full days and one night. At night we fall asleep with sugar and leave to infuse until the formation of juice.

Warm up in the morning, leave until the evening. Then the next day we warm up again in the morning and in the evening. That is only four times.

During the entire cooking process, the color of the syrup practically does not change. It remains the same bright, juicy and saturated. And it is clear that all the berries remained intact and unharmed. Beauty, and more!

9. And the next step, we need to pour our delicacy into sterilized jars, cover with sterilized lids and twist. Since we don’t have too much sugar in the syrup, the jam must be hermetically sealed. So it will be better stored and will not lose color.

At the same time, it is not necessary to sterilize it, but it is necessary to pour it into jars only when hot.

It must be said that while it is hot, it is liquid, then it will cool down, infuse and become thicker. But if you want to see it even thicker, then add pectin to it during cooking.

Also try to put more berries in jars, and only then top up the syrup as much as you want. And if the syrup remains superfluous, then it can also be poured into sterilized jars and closed with lids. It will then come in handy for spreading cake layers, or, which we all love so much.

This will be especially good for those who really like to catch berries from the syrup (I'm just one of those). And in this version, it will be possible to eat almost only berries.

10. Turn the twisted jars over and place them on the lids. Cover with a blanket or a large thick towel, and leave in this state until completely cooled.

11. Then turn over and put in a cool dark place for storage.

I cooked from 2.5 kg of Victoria and 1.5 kg of sugar. And from this amount I got 5 half-liter jars.

In winter, open a jar and eat with tea. The jam turns out beautiful, bright and very tasty. Eating it is a pleasure!

Thick and tasty delicacy "Berry to Berry"

If you do not have free time, then you can not spend two days cooking. You can just boil it right away. This method is generally considered classic and is also often used by housewives.

In this case, the color will not be as bright as in the first recipe, but the finished product will be thick and with whole berries. That is, the way we wanted.

It will turn out quite thick, but if you want, you can add pectin during cooking, and it will be super-thick. I don't do that, I prefer to cook it without any additional additives.

We will need:

• Victoria - 1 kg
• sugar - 1 kg

Cooking:

1. Pour the berry with water for a couple of minutes, drain the water, rinse again if necessary, using a colander.

Then remove the stalk, holding it with your fingers and turning the berry. If it is hard, and it is better to pick it up so that it remains whole, then cut off the stem with a knife.

Do not keep the berry in water for a long time, it becomes watery from this.

2. Wash in small batches and put in a container in which you will cook.

3. Sprinkle it with sugar as you lay it out. We won’t mix it later, so it’s better to pour Victoria in layers.

Usually sugar is used in a ratio of one to one. That is, how much Victoria, so much sugar. This is the standard. But there are exceptions. So, if the berry is too sour, then sugar can be added, at least by 100, and even by two hundred grams.

4. Cover with a towel and leave to infuse. The berry should release juice. This may take from 2 to 8 hours, depending on the variety, size and degree of maturity of the Victoria.

If after 4 hours of standing the juice is not enough, then put the container with the contents in the refrigerator and let it stand for more. In this case, you can leave it overnight.

Or you can speed up the process and put the container on a very low fire so that the contents are slightly warm. But, the main thing is that the sugar that has accumulated at the bottom does not burn. When you see that enough juice has stood out and the sugar at the bottom has melted, the fire can be increased to medium.

5. To check if there is enough juice, you can simply turn the container slightly on its side. And if it is formed in sufficient quantity, then it will appear above the berries. Although there may still be a layer of sugar at the top.

6. In this case, it's time to put the container on fire. At first, let it be very small, I would even say minimal, so that the sugar does not burn and completely dissolves. Then it can be added to medium so that the syrup boils faster.

7. After the syrup boils, set the minimum heat again and cook until tender. Periodically, while “bathing” the berries with a spatula. It can also gently mix the contents.

This may take approximately 50-60 minutes.

8. Readiness can be checked in this way. If you put a drop of syrup on a saucer and it does not spread, then it is completely ready.

There is also such a way to check. Pour a spoonful of syrup onto a flat plate and draw a line along the surface with the same spoon. If the line remains clear even after some time has passed and the syrup does not fill it, then everything is ready.

And before, we dripped a drop of syrup on a fingernail, and if it didn’t drip when tilted, this indicated that it was time to turn off the fire.

9. Sterilize jars and lids in advance, pour hot jam into them and tighten the lids. Turn the jars over and cover them with a blanket or large towel. Leave until completely cool.

Then turn to the usual position, put in a dark cool place.

10. Open in winter and eat with pleasure!

You can simply eat a delicious treat with hot tea, or you can serve it to, or.

Thick jam "five minutes" with whole berries

There are several ways to cook this way. One of them provides for approximately the same execution as we had in the first recipe.

That is, the berries are sprinkled with sugar, then you should wait until the juice appears. And only after that we cook three to four times for 5 minutes. Between brews, we keep time for 10 - 12 hours, or even more, allowing the berries to cool and soak well with syrup.

There are several rules for such preparation:

• berries must be ripe and undamaged.

• cook in small batches. It is advisable to take no more than 1 kg of berries at a time, and even a little less is better. This is enough fast way, and it is very important to achieve rapid and uniform heating of the berries. And this can be done only when there are few of them.
• measure the amount of ingredients not in kilograms, but in containers. That is, if you use a bowl as a measure, then you will need such a bowl of strawberries, and the same bowl of sugar.

We will need:

• bowl of strawberries
• bowl of sugar
• water - 100 ml

Cooking:

1. Rinse and pour the berries cold water. Let it lie a little in it, but not more than a couple of minutes, then carefully remove the stalk. Put the berries on a plate to drain excess water.

2. We will cook jam on a pre-prepared sugar syrup. And you need to approach this issue very carefully.

Pour sugar into a bowl and fill it with water. You can also use a heavy-bottomed pot for this to keep it warm and not burn the sugar.

3. Mix sugar with water. We have little water, and of course it will not begin to dissolve in water, but it will absorb moisture and it will be easier to melt it later.

It was possible to add more water (there are recipes where both 500 and 600 ml of water are added), then it would be easier to prepare the syrup. But in this case, the finished product will have more liquid than berries. Therefore, we pour a little water and we will carefully monitor that everything works out as it should.

4. Put a container of sugar on medium or low heat, arm yourself with a wooden spatula in advance and, stirring constantly, begin to melt it. At first it will be too thick and sticky. At this stage, you need to mix it especially carefully so that it does not burn. But gradually it will become thinner, and in the end it will look like this.

This is a very important moment. If you burn sugar, it will no longer be suitable for subsequent cooking. It will be necessary to start all over again.

5. That is, at this stage, there is no need to wait for liquid syrup, it will not be like that, since there is too much sugar and too little water. It is only important to melt the sugar, which we did.

6. It's time to spread the berries in the syrup. Put and mix gently, it is better to use a wooden spatula for this, so as not to damage the strawberries.

7. At first, the boiling will stop, and this is understandable - after all, the berries are cold, and now all the contents need to heat up again. And as soon as the heating occurs, the berries will begin to secrete juice, more and more liquid will appear, and the sugar will completely dissolve.

8. During this process, we heat the strawberries on a very low heat, and we no longer use the spatula. And so that the sugar does not stick to the bottom and the berries are evenly saturated with syrup, we just shake the pan periodically. To do this, we take it by the handles, using a towel, and simply shake it from side to side, and using light circular motions.

This action will allow you not to crush the berries, and they will remain whole and beautiful. Shake the pan every two minutes, while the contents will be evenly heated and saturated with juice.

9. Cook in this way until boiling and ready. How to understand if it is ready, you can follow these signs - if bubbles have gone around the edges of the pan, then you need to shake the pan again, warm the berries for 5 minutes, and that's it - they are ready.

10. At the ready you need to have sterilized jars and lids. Immediately put the hot product into jars, cover with a lid and twist.

11. Turn over and put on the cover under a blanket or a large towel. Let cool completely. Then set as usual. Store in a dark cool place.

Eat with pleasure!

Strawberry treat without cooking

Although our today's delicacy comes from the word "cook", but there is a recipe in which you can do without it. I know two such ways. One of them involves cooking strawberries in own juice, where a berry is put into jars, covered with lids and sterilized. Then it is twisted and put into storage.

But in this method, although we do not boil the berries, we still subject it to heat treatment using sterilization.

But the second way, just corresponds to the topic of the material. Let's take a look at it. Moreover, it is simple like no other.

We will need:

• strawberries - 1 kg
• sugar - 1 kg

The amount of sugar can be varied, depending on the sweetness of the berries. The minimum amount of sugar is 650 grams per 1 kg of strawberries and the maximum is 1.3 kg per kilogram. The more acidic the berry, the more sugar will be required.

But as a rule, everyone always adheres to the proportion of one to one. And for freezing, you can take less. But this again depends on the taste of the berries.

Cooking:

1. Place the berries in a colander and rinse. It is better to do this in small batches so that all the sand is washed off without hindrance.

For this method, it is better to take ripe berries of a small size. They are more likely to be saturated with juice, and will be tastier than large ones.

2. Then put the berries in a bowl and let the water drain. Then remove the stem.

3. Prepare a container in which we will cook jam. Pour some of the sugar down, lay the berries on top, from which the stalk was peeled. You should get a dense layer.

4. Then sprinkle with sugar again, and lay out the peeled berries again. And so on, until the end of one and the other.

5. Prepare a wooden spatula for mixing. Start gently mixing the berries with it, moving them from bottom to top. Try not to damage their integrity. The more carefully you mix, the more whole the berries will turn out.

For the first time, stir for 7-10 minutes until juice appears. As soon as it appears in sufficient quantity, remove the container to the side and cover with a towel.

6. Approximately every hour stir it again, and so the whole day. Or rather, to the state of readiness.

Readiness is determined as follows - with the next stirring, you will notice that there are no grains of sugar left in the syrup. That is, it must be completely, completely dissolved!

7. It happens that the berry is not very juicy, and the juice is formed slowly, which means that sugar dissolves worse. In this case, the basin with berries can stand for two days, and naturally it will need to be periodically mixed for two days.

If it is very hot outside, then on the second day it is better to put them in a cool place so that they do not sour. But in general this rarely happens, especially if you mix often. There is a lot of sugar, and this is a preservative, which just keeps the product from souring.

8. But finally, we saw that there were no sugar crystals in the syrup, and we can pack our preparation for the winter for storage.

You have probably already guessed how we will store our strawberries. That's right, we'll freeze it! And for this we will need plastic containers. They are available in different shapes and sizes, choose according to your taste.

You can even use plastic glasses from sour cream, especially if you have kept the lids from them. Or just buy new ones from the store. It's easy to buy them these days.

9. And so, spread the contents into containers and put in the freezer. Delicious fresh berries will delight you all winter. At the same time, retaining most of their vitamins. And the sugar will keep them from freezing completely.

Here is the jam!

By the way, it is also prepared from grated berries. They are also combined with sugar and stirred for a day or two until the sugar is completely dissolved.

My granddaughter just loves this dessert. Ready to eat it without stopping. Still, so tasty!

Delicious strawberries in gelatin

Recently, they began to cook such jam. It even looks more like thick jam. It has some advantages, and let me tell you about them.

• The product turns out to be very thick, and this has always been considered a great advantage for any dessert of this kind.
• It turns out bright and beautiful.
• It is beautiful and keeps for a long time.

We will need:

• strawberries - 1 kg
• sugar - 1 kg
• gelatin - 10 gr
• lemon - 0.5 pcs

Cooking:

1. Rinse the berry thoroughly and remove the stalk. Let the water drain.

2. Pour in layers along with sugar in the container in which you will cook. Let stand for a while and brew so that the juice stands out. This may take 2-3 hours. The container with the contents can be slightly shaken or stirred to speed up the process.

3. Put on a small fire and bring to a boil. Heat for 5 minutes, stirring with a wooden spatula. Take off the foam.

4. Remove from heat and leave to soak in syrup for 6 hours.

5. Then puree the berries with a blender and heat again for 5-10 minutes, gently stirring with a wooden spatula. Again, leave for 6 hours to infuse.

6. At the last stage, pre-fill the gelatin with a small amount of water and dilute it to a homogeneous liquid state.

7. Squeeze the juice of half a lemon into the contents and put on fire.

8. As it boils, pour in a thin stream of gelatin. Cook everything together for another 10 minutes.

9. Immediately pour the hot product into sterilized jars and close with sterilized lids. Turn over, putting the jar on the lid and wrap it with a blanket. Leave in this state until completely cooled.

Then store in a dark, cool place, away from heating appliances.

10. Eat with pleasure. It is especially delicious to spread such jam on bread.

This recipe is a bit out of our topic today, since here we do not use whole berries, but overcooked ones. I just haven’t tried this option with whole berries, so I don’t know how it will turn out.

When I try it, I'll write a detailed recipe.

Strawberry jam in a slow cooker

Preparing a strawberry treat in a slow cooker is also quite simple. And it turns out to be just as thick and tasty as the previously prepared options.

And so that you have a little rest from reading, I bring to your attention a video. It tells and shows everything, so let's get together and see how it's done.

So if you have a slow cooker, then you can safely prepare a strawberry delicacy in it. Just do not forget to open the lid in time and stir the berries. So that each of them is evenly nourished tasty juice and sugar syrup.

And so that in winter we can enjoy a delicious and fragrant dessert along with hot tea.

How to make thick strawberry (victoria) jam with whole berries

Delicious jam is made from delicious berries. This is an axiom for any dish, and ours today is no exception.

• All berries must be sorted out before cooking. Remove crumpled, beaten, and even more so, with rot. Even if you want to cut it. It is better to throw it away immediately, as it alone can spoil the wonderful taste of all the sweet treats.
• For harvesting, it is better to take medium-sized berries. It is also desirable that their size does not differ much from each other. Such berries are more likely to release juice and be saturated with syrup, which means they will be tastier. In addition, such berries warm up faster, which means they are less susceptible to heat treatment. And they keep better.

• You should wash the berry in several waters. It grows near the ground, and often even touches it. In addition, the rains leave their dirty marks on it. Therefore, rinse it first in a large bucket or basin, and then in small batches in a colander.
• You can wash strawberries in a diluted vinegar solution. This completely decontaminates the berry, and this will help to better preserve the treat, and "not play" while it is stored. Take vinegar based on 1 liter of water - 1 tablespoon of 9% or wine vinegar
• The berry should be washed along with the stalk, and only then removed. If this is done otherwise, then bacteria can get into the place of removal, which subsequently can also lead to the fact that the jam “plays” and the lid rises.

• In addition, juice immediately begins to stand out from the peeled berry, and we do not need to wash it off.
• Do not soak the berry in water for a long time, this will make it watery.
• If you want to make jam with whole berries, then during the entire preparation and cooking process, handle them very carefully.
• Use a wooden spatula or spoon for mixing, it is more gentle with mixing. In addition, there is a lot of vitamin C in the berries, and so that it does not react with metal spoons, it is better to use wooden ones.
• Cooking should be in specially designed bowls, or thick-walled stainless steel pans. Do not use aluminum cookware for cooking, so that the berries in it do not oxidize.
• It is best to prepare a delicacy without the presence of water, that is, in its own juice, or with a minimum amount of it.
• To do this, the berries should be sprinkled with sugar and left for 6 - 12 hours.
• During the cooking process, it is better not to mix the contents, but to shake them slightly, this will help not to burn the sugar and not to crush the berries.
• Try to choose recipes that can reduce the cooking time. The longer we expose the product to heating, the less vitamins remain in it. Of course, there will be a taste, but if there are also vitamins, it will be great in general.
• Be sure to properly sterilize jars and lids. Do this in advance so that all the water has time to drain.
• Pour the jam into jars carefully and carefully hot, or rather boiling. While the container with the contents is languishing over low heat, immediately out of it and transfer to jars.

• We spin it right away. Then turn over and put under the covers, stand. until it gets cold.
• Store blanks for the winter should be in a dark place to preserve the color, and in a cool place just to save.
• If the jam has undergone minimal heat treatment, then it is best to store it in the refrigerator.

Like these ones simple tips to make your jam fragrant, tasty, healthy and full of vitamins.

Be sure to prepare it. This process creates comfort throughout the house. It should always be on the table so that everyone can pour a mug of hot tea at any time of the day or night, spread a thick delicacy on bread and enjoy the taste in full.

Enjoy your meal!

Victoria jam- This is a homemade sweet preparation, which is made from a special variety of strawberries that combines the taste of strawberries and strawberries. If you have the opportunity, be sure to prepare such a jam for the winter, and to do it right, use the recipe below.

So, how to make victoria jam- recipe.

Necessary components for making jam:

Victoria (strawberries) - one kilogram;
- lemon juice - one tablespoon and another half a teaspoon
- granulated sugar - one and a half kilograms;
- basil leaves (chopped coarsely) - two to three tablespoons.

Step by step cooking method.

Stage one. Sort the Victoria fruits, discard the crushed and spoiled berries, and then clean them of green stalks, leaves, blades of grass and other debris.

Stage three. Put Victoria in a wide enamel bowl, sprinkle the berries with lemon juice and sprinkle with sugar.

Stage four. Transfer the basin with Victoria to the gas, turn on the minimum fire and heat it with continuous stirring. The berries should release a lot of juice, and the sugar should completely dissolve. Carry out this procedure for about forty minutes, but do not bring the raw materials to a boil.

Stage five. Remove the bowl with Victoria from the heat and leave to cool in a cool place for four to five hours.

Stage six. After the above time has elapsed, put the bowl with berries back on the fire and gradually bring to a boil.

Stage seven. After the berries boil, boil them for exactly fifteen minutes. If, during the cooking process, boiling white or gray foam appears on the surface of the jam, carefully remove it with a slotted spoon and mix the workpiece a little with a wooden spatula so that it does not burn and spoil the color, aroma, and taste of Victoria jam.

Stage eight. Separately, rinse and dry the basil leaves well in advance. Then cut them large pieces or just use your hands.

Stage nine. Two or three minutes before the jam is fully cooked, add basil to it, mix and cook the workpiece to the end. Stage ten. Finished victoria's jam remove from fire. Next, decide on how to store this sweet blank. You can do this in two ways:

The first is to store in the refrigerator, like. To do this, completely cool the jam, transfer it to pasteurized glass jars, tightly close with polypropylene (nylon) lids and put in the refrigerator for two to four months - during this period, the jam must be eaten.

The second is to store, as well as - in a cool, dry and dark place. To do this, pour hot jam into pasteurized glass, preheated jars and roll up boiled for ten minutes. tin lids. Let the jam in the jars cool naturally, without warming and wrapping in a warm blanket, and put it in a cool pantry for one year.

How to cook strawberry jam for the winter so that it is tasty and the berries do not boil? Knowing how to do it correctly, we will get whole berries in a transparent thick syrup.
To preserve the aroma of berries and summer, follow simple rules.

First, don't add water. Strawberries are already juicy, and excess water will lead to the fact that the cooking time will increase to evaporate this liquid, and we will digest the jam.

Secondly, when closing the Victoria jam for the winter, add your good mood to the recipe, do not rush, do not fuss and smile. Think about what you will remember in the winter when you open a jar of fragrant jam.

Knowing exactly how much to cook Victoria jam is also necessary in order for the berries to stand well, not moldy or sour. Victoria Enough large berry, she should have time to boil. Let's take a closer look at how to cook strawberry jam for the winter.

There is one secret - pour hot jam into jars and immediately twist. If you do this, then you can use less sugar - only 500 grams of sugar is enough for one kilogram of berries.

How to cook a thick strawberry jam?

If it seems to you that the jam is not thick enough, then at the last boil, simply boil it down to the desired density. To check, you can take a drop of syrup and drip on a saucer - it should not spread. But keep in mind that the jam may become thicker when cooling, and when it stands.

How to cook jam from Victoria for the winter. How long to cook strawberry jam after boiling

Products:
Strawberries 1 kg
Sugar 1 kg (or 0.5 kg if you fill it hot in jars).

1. Pour strawberries with sugar and forget about it for 24 hours, let it brew.

2. The next day, put on the stove, on a slow fire and wait for it to boil, stir very carefully and less often. After boiling, cook for 10 minutes.

3. Remove from fire. Cool completely and then boil again for 10 minutes.
4. Repeat the cycle a third time. When the jam is ready, only then do I remove the foam.
5. We roll up in banks.

You can speed up the process and cook everything in one go. I have 6 kilograms of jam (3 kg - berries, 3 kg - sugar) boil for 45 minutes. If you are in a hurry, then this option is suitable.

It would seem, what secrets can be in strawberry jam? After all, the taste of this jam is familiar to us from childhood. But, nevertheless, there are some recipes that can surprise. I propose two unique recipe making strawberry jam from Victoria.

The berries of "Victoria" are not large, dense and of the same size. They are ideal for making jam.

Rinse the strawberries in cold water and peel the stems. Just do not keep it in water, strawberries will quickly become limp in water and will spread when cooked.

Let the berries drain well and put them in a deep saucepan. And now main secret- pour strawberries with vodka so that it completely covers the berries, cover the pan with a lid and leave the strawberries to infuse for 10-12 hours.

After this time, drain the vodka, it will be a great base for making homemade liquor, so prepare a clean bottle with a cork for this.

Sprinkle strawberries with sugar in a 1:1 ratio and mix by shaking the pan. Pour 100 grams of water into the pan and put on the quietest fire. After boiling, the jam will begin to foam strongly and this foam must be removed.

When active foaming is over, pack the hot jam in jars and close them with tight lids.

Vodka jam can also be eaten by children. All alcohol will evaporate during cooking, and the berries themselves will be whole, and surprisingly tender.

Jam from "Victoria" transparent

Often we are faced with the fact that strawberries give a lot of juice and the jam is too liquid. And you can’t boil it, otherwise the berries will be digested and it will turn out. Of course, it is also delicious, but our goal is to make delicious strawberry jam.

For this we need:

• 1 kg of ripe strawberries;
• 1 kg of sugar;
• 60 gr. gelatin;
• lemon acid(taste).

Wash the strawberries and remove the stems from them.

Put it in a saucepan, sprinkle with sugar and shake a few times. Leave the berries overnight to release their juice.

See if there is enough juice in the pan? If the juice is less than half the height of the berries, add water and put the pan on the fire. Stir the berries very carefully so as not to crush them once again. When the jam boils, remove the foam and make the fire quieter. You can’t cook strawberries for a long time, therefore, after 5-7 minutes, remove the pan from the stove and let it cool.

Pour a glass of strawberry syrup into a separate bowl and dilute the gelatin according to package instructions.

Pour the gelatine syrup back into the saucepan with the jam, add the citric acid, and bring the jam almost to a boil on a very quiet gas. But in any case, do not let him boil. From such a temperature, gelatin can lose its properties and all this will be in vain.

Pour the still liquid jam into small, sterile jars and close them with lids.

And in the first case, and in this case, it is preferable to store the jam in a cool place, away from heating appliances. These recipes are unusual, but there is nothing complicated in their preparation.

Watch the video and try to make your own strawberry jam:

If you like strawberry jam with whole berries - sweet, fragrant, but do not want to mess around at the stove all day, then five-minute jam for the winter is just for you. "Popular about health" prepared a selection quick recipes for hostesses who value their time. Cooking jam will take you only 5 minutes, and of course, it will take a little time to prepare the berries.

Helpful Hints for housewives

To make the recipe for jam from Victoria “five-minute” beautiful, you need to know some of the subtleties of its preparation. Color saturation finished product citric acid or citrus juice will provide. Just add the juice from one lemon or a teaspoon of acid per kilogram of berries during the cooking process.

So that the berries do not wrinkle, but retain their shape, never stir the jam during cooking. It is very important. When removing the foam, also be extremely careful. The fruits are very tender, and during heat treatment they become even softer. It is impossible to interfere with the syrup in which strawberries are boiled.

For jam, always choose only ripe berries of good quality. If there are signs of rot, mold, we discard such fruits. If you have large-fruited strawberries, you can cut it lengthwise into slices or in half. Otherwise, leave the berries whole, they will look beautiful in jam.

How much sugar to take per kilogram of fruit? The standard proportion is 1:1, but some put less sugar, while others put more, but not less than 700 grams per kilogram of fruit. It all depends on the taste preferences of the household. Quantity granulated sugar will not affect the quality of the jam in any way. And now it's time to introduce you to the recipes with Victoria.

Not thick jam"five-minute"

Ingredients: strawberries - 2 kg; sugar - 1.5 kg; glass of water; lemon juice.

The first step is to sterilize the containers into which you will pour the finished jam. You can hold them over boiling water, boil them in a large bowl or bake them in the oven - choose the convenient way. Do not forget about the lids, they must also be sterilized.

Now let's start processing strawberries. All "tails" must be cut off, and the berries should be washed under a dense stream of water in a colander. When the water has completely drained, sprinkle the berries on the countertop to dry them slightly. And while we prepare the syrup.

Take an enameled container of a suitable size and pour a glass of water. Bring to a boil. Small portions start adding sugar to boiling water until you use up all the volume. Stir syrup until sugar dissolves. Bring the mass to a boil. Now carefully pour the strawberries into the boiling syrup.

Adjust the fire to medium. We are waiting for the boil. As soon as the mass begins to gurgle, foam forms, remove it with a spoon, trying not to crush the berries (do not mix the jam). Add lemon juice. You can take a slotted spoon and gently immerse the fruits that are on the surface down. From the moment of boiling, we detect 5 minutes, after which we pour the jam into prepared containers and twist.

Thick five-minute strawberry jam

This recipe is similar to the previous one, only the cooking technology is different. It is suitable for those who like a thicker jam. The ingredients are the same - strawberries, sugar, lemon juice or acid. We take sugar in a ratio of 1: 1.

We prepare the berries - wash, separate the stalks, dry a little. Pour a glass of water into a wide enameled bowl. We boil, add sugar, but not all at once, but in portions, otherwise it will not have time to dissolve and burn. When all the sugar is in the pan, stir it and bring the syrup to a boil. We send strawberries to it. We wait for repeated boiling and cook the fruits for 5 minutes. Turn off the stove and let the jam cool down.

The first stage of cooking is over. When the jam from Victoria has cooled completely (you can the next day), bring it to a boil again and boil for 5 minutes. After cooling, do the same again. Only after the third five-minute cooking we already close the jam in sterilized jars. Due to the cycles of cooking and cooling, the mass will turn out to be thicker. This consistency is ideal for filling pies and puffs.

Recipe number 3

Ingredients: strawberry Victoria - 1 kg; sugar - 1 kg; citric acid - 1 tsp; 5 mint leaves; water - 150 ml.

We prepare the berries and pour them into a bowl, after which we set the syrup to boil - boil water, pour sugar, bring to a boil. Let the syrup boil for 3 minutes. Then pour the berries with syrup and leave them to infuse for 2 hours. At this time, take care of the banks, if they are not already prepared. After 2 hours, add mint and acid, bring the jam to a boil and cook for 5 minutes. We do not interfere, but only remove the foam. Pour the delicacy into jars and close.

As you can see, making jam is easy, but a few jars healthy treats stocked up for the winter. In the same way, strawberry jam is prepared with the addition of other berries. If you like the mix, then combine your favorite fruits together. The main thing is not to spoil appearance fruits, so never stir berries boiling in syrup. In this case, the winter harvest will turn out not only tasty, but also beautiful.