Strawberries are the brightest, most fragrant, most unusual berries in the world. It is rich in vitamins, trace elements and is very beneficial for health. Our short Russian summer begins with this berry. After a long winter, strawberries are a real gift from nature to an organism that is depleted and needs vitamins. To enjoy the full benefits of strawberries, eat them fresh. Eat fresh strawberries with cream, with sour cream, with cottage cheese, but do not forget to save a piece of summer for a long and cold winter- be sure to cook from it jam - special homemade dessert, a symbol of comfort and hospitality. How to cook strawberry jam to keep its bright color, taste and aroma? It is not difficult at all, you just need to know the small subtleties of this process.

Here I will show you how to cook strawberry jam using a special gentle method without boiling the berries. But jam can also be cooked ordinary. traditional way according to this recipe

You will need:

strawberries 1.5 kg
sugar 1.5 kg
water 100 ml

You will also need enameled dishes - a bowl with a flat bottom and high sides with a volume of 3-3.5 liters is better. As well as any dishes in which you will take the berries out of the syrup while it is boiling.
For jam, it is better to use small berries. If the strawberries are large, cut them into 2-4 pieces.
If strawberries are sour and watery, you can add more sugar (+200-300 gr).

Step by step photo recipe:

Wash the strawberries, fold in a colander to glass the water, remove the stem- cut with a knife.

In a separate bowl prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil.

Boil the syrup for 5-7 minutes, stir constantly. Once the syrup thickens, it is ready.

Dip the berries in the syrup mix gently and leave to cool for 10-12 hours(I leave overnight). Do not be embarrassed that there is not enough syrup - soon the strawberries will give juice and the syrup will cover all the berries.

Take the berries out of the syrup into a separate bowl. It is convenient to do this with a slotted spoon or fold it into a colander. Put the syrup on a small fire, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to the hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently mix the contents of the bowl several times so that the berries are evenly saturated with syrup. Do not be alarmed if, when stirring, you find undissolved sugar at the bottom, this is normal, because the cooking process is only at the very beginning.

Repeat process after 12 hours: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T

You can finish cooking jam two ways.

First way:

Second way:

If the strawberries are watery, then the syrup may turn out to be liquid, so in last time it can be boiled for more long time(15-20 minutes) so that it thickens better.

How to sterilize jars?

Banks need good wash and sterilize- it is convenient to do this with the help of a special stand, which is installed on a bowl of boiling water. It takes 5 minutes for the jar to become sterile, then take it with a towel (it's hot!), shake off drops of boiling water over the sink and put it on the table to dry the jar.

If you do not have a special stand for sterilization, put the jar on the spout of a boiling kettle or simply soak in boiling water for 5 minutes. To prevent the jar from bursting, put an ordinary spoon in it.

Strawberry jam prepared like this in a gentle way very fragrant and bright.

Such bright delicacy sure to cheer you up during the long cold winter.

Happy tea!

How to make strawberry jam. Short recipe.

You will need:

strawberries 1.5 kg
sugar 1.5 kg
water 100 ml

From this amount of products, 4 cans (0.5 liters each) of finished jam will be obtained.

Wash the strawberries, put them in a colander so that the water is glass, remove the stalk.

Prepare the syrup: add half a glass of water to the sugar and, stirring, bring to a boil. Boil the syrup for 5-7 minutes, stirring constantly. Once the syrup thickens, it is ready.

Dip the berries in the syrup, mix gently and leave to cool for 10-12 hours.

Remove the berries from the syrup into a separate bowl. It is convenient to do this with a slotted spoon or fold it into a colander. Put the syrup on a small fire, bring to a boil and cook for 5-7 minutes, turn off the heat.

Return the berries to the hot syrup and leave to cool for about 12 hours - if you started cooking in the morning, then leave until the evening. During the day, it is useful to gently mix the contents of the bowl several times.

After 12 hours, repeat the process: remove the berries from the syrup, boil the syrup for 5-7 minutes, turn off the heat, return the berries to the hot syrup and leave for 12 hours. T In this way, boil the jam only 3-4 times.

There are two ways to finish cooking jam.
First way:
Remove the berries from the cooled syrup and place in dry sterilized jars. Boil the syrup for 5-7 minutes, pour into jars, close the lids and wrap in a blanket until it cools completely.
Second way:
Remove the berries from the cooled syrup, boil the syrup for 5-7 minutes, return the berries to the boiling syrup, bring to a steady boil, place in dry sterilized tanks, close with lids. With this method, it is not necessary to wrap the jars in a blanket.

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Strawberry jam with whole berries - cook quickly and tasty!

To prepare delicious jam from strawberries with whole berries, you need to know a few secrets. You will learn about them if you read the article. Many housewives, wanting to get a thick delicacy, add pectin (a natural thickener), and to make the jam bright and retain its color - lemon juice. How to weld and roll up, read on.

Strawberry jam with whole berries - a classic recipe

In jam, unlike jam, the berries must remain intact. Not every housewife knows how to cook strawberry jam with whole berries, so use our simple tips, and you will definitely succeed!

We offer traditional recipe delicious delicacy, the berries in which are preserved whole. It takes a little longer to prepare than usual, but at the end you get a great dessert.

Ingredients: 3 kg of strawberries, 2 kg of granulated sugar.
Preparation time: 20-25 min.
Cooking time: 18-20 hours

Before you make a treat, you need to stock up on a container with a thick bottom. This is necessary so that the future dessert does not burn, and the berries do not lose their shape. In addition, pay attention to the diameter of the pan or stewpan - the wider, the better. Some housewives use a wide aluminum basin, they say that the delicacy is much tastier compared to Teflon pans and slow cookers. But, as they say, there are no comrades for taste and color. So let's get started:

strawberry jam - pictured

Ripe Victoria berries must be thoroughly washed, dried on a paper towel;
Next, sort out, remove those that have mechanical damage, rot. Pinch off the stalks;
Put the fruits in a prepared container and pour 1 kg of granulated sugar. Leave in this form for 4-6 hours, the berries should give juice;
Put a bowl with settled berries on medium heat and boil. It is important not to stir the jam, as you can damage the berries with a spoon. Remember to skim off foam as needed;
After the syrup boils, add 400 g of granulated sugar, reduce the heat to a minimum and cook for another 10 minutes;
Remove from the stove, cover the pan (basin) well with a lid and leave to cool for 8–10 hours;
After a while, bring to a boil again, add 300 g of granulated sugar and boil again;
Again, remove the jam from the stove and leave for another 8-10 hours until completely cooled;
After the allotted time, boil the strawberry jam with whole berries again, add the remaining sand and cook for no more than 5 minutes;
Pour hot strawberry jam into pre-prepared sterilized jars of 0.5 liters to the very top and roll up with metal lids. Turn over, leave upside down under a warm shelter for a day or two, until the jars are completely cool.

Now you can imagine how to cook a dessert so that the berries remain whole. It turns out thick and incredibly fragrant. And you can store it for a very long time (2-3 years), even in an apartment in a pantry.

Strawberry jam - five minutes

For those who do not have the opportunity to spend so much time cooking berry jam, we offer a recipe for hastily, it is called - five minutes. How long to cook strawberry jam according to this recipe? Five minutes will be enough to get delicious treat. To prepare a dessert quickly and tasty, we need:

1 kg of strawberries;
1 kg of granulated sugar;
2 tbsp. l. lemon juice.

In the evening, sprinkle selected and washed strawberries with sugar and leave overnight to give juice. In the morning, put a container with berries on low heat and boil. As soon as the delicacy boils, increase the heat and simmer for 5 minutes, stirring gently with a wooden spatula so that it does not burn. Do not forget to remove the foam in a timely manner. Remove from heat and add lemon juice to this quick strawberry jam. Stir a little with a spatula to allow the juice to be distributed evenly throughout the jam.

five-minute strawberry jam - pictured
the process of cooking strawberry jam - in the photo

Pour the resulting dessert into sterile jars and close with metal lids. The workpiece will harden after the final cooling, in addition, lemon juice will preserve the bright saturated color of strawberry jam.

Secrets of successful jam with whole berries

By following the recipes exactly, you will certainly get very tasty and fragrant jam from strawberries, however, during cooking, do not forget about small but important tricks:

The most delicious and fragrant jam will be made from. In addition, it does not contain nitrates and other harmful substances;
If you bought berries on the market, try to process them right away, because. it is not known when they were removed from the garden. The stale product will not have the desired density, and, most likely, during cooking, the berries will fall apart;

homemade jam from strawberries - in the photo

Strawberries need to be washed and dried, and then the stalks should be removed;
Berries are recommended to be used only whole, without any mechanical damage and rot;
The foam that forms during the cooking process must be removed immediately.

We are sure that you will get a wonderful thick treat that will delight households all winter with its aroma and amazing taste. Do not forget that it is better to store it in a cool place - a cellar, basement, on a balcony or in a refrigerator. But in a warm home pantry in an apartment, it is also well stored.

Fragrant strawberries ripen first among garden berries. It has an amazing taste and unique aroma. Strawberries are good fresh, and in the form of all kinds of desserts, fillings for pies, pies. And what amazing juices, jams, preserves and marmalade are obtained from this tender berry!
In this recipe, we will talk about how to cook strawberry jam. It should be noted that in jam cooked in this way, the berries retain their color and wonderful aroma.
The season for harvesting strawberry jam is the end of May - June.

Taste Info Jam & Jam

Ingredients

strawberries - 1 kg;
granulated sugar - 1.2 kg;
lemon acid- 1 g;
water - 1 glass.

How to make delicious strawberry jam

Sort strawberries by size. Wrinkled, rotten, damaged, overripe and unripe berries are set aside or thrown away. good quality jam is obtained from intensely colored and small-fruited berries.
Pour the sorted berries into a colander and wash thoroughly under running water. cold water to wash away dust and earth. Let the water drain.

Free the strawberries from the sepals.
Put the berries in an enameled pan or an enameled (copper) low wide-bottomed basin.

Cook in a saucepan sugar syrup: pour sugar with water and boil over low heat, remembering to stir, until the sugar is completely dissolved.

Pour hot syrup, the temperature of which is 75-80 ° C, into a bowl with berries and mix gently.

Soak strawberries soaked in syrup for 3-4 hours.

Next, prepare strawberry jam in 3 stages.
The first cooking lasts 15 minutes after boiling. Boil strawberry jam over low heat. When cooking in a basin, make sure that the fire does not heat the walls of the basin. Otherwise, sugar burn is possible, which will reduce the taste and color of the jam. During the cooking process, a foam appears on the surface, which must be carefully collected with a spoon.

After 2 hours, boil the strawberry jam again for 15 minutes.

Then stand for another 2 hours, then cook until tender. Before the last cooking, do not forget to add citric acid.
The readiness of jam can be very easily determined by the following signs:
1. a drop of syrup, poured onto a porcelain plate and completely cooled down, should not blur;
2. in the finished jam, the berries do not float to the surface, but are evenly distributed in the syrup;
3. strawberries should become transparent.
Pour the finished jam immediately in a hot state into heated dry jars (previously pasteurized), cover with washed in solution baking soda and sterilized lids and cork. Be sure to check the quality of the closure by turning the jars over onto the lids and leaving them in this state until completely cooled.
There is a second way to pack jam. Pour hot jam into dry heated jars, immediately cover with lids and seal loosely.
Gently place jars with strawberry jam in a saucepan with water preheated to 70 ° C and pasteurize at a water temperature of 90 ° C: jars with a volume of 1 l - 15 minutes, and jars with a volume of 0.5 l - at least 10 minutes.
When pasteurizing, cover the pan with a lid. Be sure to make sure that the water level in it is approximately 3 cm below the top of the necks of the jars. After this, finally seal the jars with strawberry jam and check the quality of the closure by turning them upside down (as indicated in the first method). Refrigerate strawberry jam naturally and flip jars.
Strawberry jam is ready, bon appetit!

Advice. In the same way, you can cook incredibly tasty fragrant jam from garden or wild strawberries.

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

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

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

Strawberry jam renders beneficial effect on the formation and content of erythrocytes in the blood. Thanks to it, the metabolism is normalized and arterial pressure, improves the strength of blood vessels, strengthens the immune system, increases the iodine content in the body. Strawberry jam has a diuretic effect and alleviates the patient's condition with colds. A little strawberry jam at night will help you sleep soundly until morning.

It is believed that since strawberry jam is rich in antioxidants, it has preventive properties that prevent the development of tumors.

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

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

Strawberry jam - preparing dishes

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

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

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

Strawberry jam - preparation of berries

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

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

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

Strawberry jam - recipe 1

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

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

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

Strawberry jam - recipe 2

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

Strawberry jam - recipe 3

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

Strawberry jam - recipe 4

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

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

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

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

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

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

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

Strawberry Jam Recipes:

Thick strawberry jam with whole berries for the winter

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

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

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

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

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

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

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

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

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

Strawberry jam 5 minutes

We will need:

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

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

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

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

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

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

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

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

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

The best recipe for strawberry jam without boiling berries

We will need:

strawberries - 1 kg;
sugar - 1.2 kg

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

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

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

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

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

Keep this strawberry jam without cooking in the refrigerator!

Strawberry jam with lemon and mint

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

We will need:

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

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

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

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

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

Strawberry jam without boiling berries - strawberries in their own juice

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

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

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

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

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

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

Strawberry jam with gelatin - a recipe for the winter

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

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