Strawberry-apple jam for the winter. Strawberry jam, recipe for the winter

If you are a supporter homemade baked goods, take the strawberry recipe to your culinary arsenal apple jam. Based on apples, rich in natural pectin, they are cooked not only with strawberries. Strawberries, raspberries, currants, cranberries, and other berries (forest and garden berries) saturate bright aroma and change the unattractive brick color to reddish.

If the acidity of fruits (fruits and/or berries) is low, add citric acid, citrus fruits, if desired, add spices such as cloves, anise, cinnamon, an alcoholic accent is also good (1.5 tbsp. rum or liqueur per 1 kg of weight). But today I will limit myself to strawberries - fragrant, sweet, ripe and warmed by the sun. Fruits (apples) will provide the correct consistency for the jam.

Preparation time: 5 hours / Number of servings: approximately 500 ml

Ingredients

apples 500 g
strawberries 500 g
sugar 600 g

Making jam from strawberries and apples

Strawberry-apple jam is not considered economical. The fruits lose a lot of moisture, which means they lose weight. Chopped apples with peel are often boiled. For production facilities, this may not matter. But at home and with modest quantities, I recommend washing the fruit, peeling even the thin skin and grating with shavings on a regular grater or in a food processor. They also take slices or halves of apples - the time, of course, increases in this case. First you need to let in the juice, then soften it over the fire, and for this it is most convenient to use shavings.

Pour in the entire amount of granulated sugar, mix and leave under a layer of gauze for at least 3-5 hours (or all night). The period depends on the juiciness and ripeness of the particular variety. For sweet desserts, you can now add 5-6 g of citric acid or squeeze the juice of fresh lemon (from 1 pc.). To make the sugar dissolve evenly and faster, sometimes stir with a spoon or lightly shake the bowl.

Darkened apple pieces are already floating in a sticky liquid, the sugar has almost completely dissipated - we transfer the basin to the stove.

Bring the apple slices to a boil, reduce the temperature and cook at a low simmer for the next 40-60 minutes. I boiled it for about an hour. Do not leave unattended (the syrup burns quickly!), stir periodically (using a wooden spoon or spatula), and remove any stuck pieces from the sides of the bowl. The larger the diameter of the dish, the better - a large open area is needed for rapid evaporation and uniform boiling. The spacious enameled basin is ideal for cooking jam and preserves. We immediately process the berries - wash them, pick off the petioles, and dry them so that excess moisture does not get in.

Taste fruits (apples) for softness and transparency. Add clean strawberries. When berries are boiled for too long, both their natural color and characteristic taste are lost. Therefore, the apples were cooked for a long time on their own, but they will be cooked together with strawberries for a short period.

Remove the brew from the heat, grind, knead in any convenient way (for example, with an immersion blender). Be careful with the composition that burns and splashes in all directions. Puree until homogeneous or leave a slight graininess, then you can feel the texture.

Return the apple and strawberry jam to the top heat, boil, and cook with frequent stirring for the last 7-10 minutes. Immediately pour into sterile jars and seal tightly. To check the seal, cool the jars with their lids turned down.

Homemade strawberry-apple jam is ready for winter. Don’t forget to fill a test bowl for your next tea party. Bon appetit!

Soft, juicy berries are perfect for creating strawberry jam for the winter. It is advisable to use those varieties that do not hold their shape well, so that the delicacy turns out homogeneous and chewy. I prefer to make jam from homemade strawberries which can be found on the market. Supermarkets sell a variety specially bred for transportation, which has only a beautiful texture, but no taste or aroma.

If desired, you can add lemon juice or citric acid to the dessert - this neutralizes the taste of the jam, and the sweetness appears more clearly in it. Strawberry delicacy is perfect as a filling for pies, buns, croissants and pancakes. During the harvest season, you can prepare a whole pantry delicious jam from strawberries, if you have your own strawberry plantation!

So, let's prepare necessary ingredients to prepare strawberry jam for the winter and let's start cooking!

We will free the strawberries from the stems and be sure to rinse them in water to remove any impurities. Pour the mixture into a deep container with very high sides.

Sprinkle with granulated sugar. At this stage, add citric acid or lemon juice.

Grind the strawberries and sugar into a puree using an immersion blender, being careful not to miss a single berry.

Pour the strawberry puree into a saucepan and place the container on the stove. Bring to a boil and reduce heat to low. Let the mixture simmer for about 20-25 minutes, stirring from time to time so that it does not stick to the bottom. The jam is considered completely ready when it changes its color and becomes viscous, like honey.

We sterilize jars with lids in a water bath or in the oven and pour thick and fragrant jam from strawberries. Immediately screw the jars with hot lids or roll them with a key for preservation. Turn the jars upside down, wrap them in a blanket and let them cool in this position. As it cools, the treat will become even thicker, almost like jelly.

We will transfer the cooled jars of strawberry jam to the pantry for the winter and take them out when cold weather arrives to serve air baked goods. When opening such a blank one summer scent enough to lift your spirits in the morning!

Have a nice winter!

IN cold winter, sitting in the kitchen with a cup of tea, I often want aromatic and delicious jam, and it is desirable that it be made from raspberries or strawberries, because they have an unforgettable smell, filled with warmth and memories of summer.

To make jam, or better yet jam, from strawberries, for example, from Victoria, you just need to work a little in the summer. In winter, all efforts will be rewarded with admiring exclamations from guests and household members, who will eagerly devour buns, pies, pancakes and pancakes with jam.

If you don’t know how to cook it, we offer a small selection of recipes with step-by-step instructions.

Jelly Victoria jam

Add a little blackcurrant to the jam, and the taste will immediately change, sparkle with new notes and become even tastier.

For a kilogram of Victoria we put half a kilogram of black currants and a kilogram of sugar.

Wash the strawberries and remove the stems, sort the berries and let the water drain a little. Then grind the fruits well through a sieve. We sort out the blackcurrants and wash them, repeating the procedure of grinding into puree.

We combine the two types of mixture, pour it into a saucepan and simmer a little over low heat, add sugar and cook for another half hour, stirring occasionally so that the future jam does not burn.

It doesn’t take much time to close the jam, after half an hour ready mixture pour it into jars and roll it up, or cover it with parchment and tie it with thread, although in this case you need to store the jam in the refrigerator so that it does not disappear.

A classic version of Victoria jam

We take the ingredients in the following proportions: strawberries - a kilogram and sugar - a kilogram.

The berries need to be washed quickly so that they do not fall apart, we remove the tails and spoilage. Place the berries in a saucepan, sprinkling each layer with sugar, but not all of them, and let it brew and release the juice for 7 hours. To prevent debris from getting into the juice, cover the container with a towel or paper.

Pour the resulting juice from the berries into a saucepan and boil with the addition of the rest of the sugar. Then carefully lay out the berries and mix the future jam. Cook until thickened (you determine the consistency yourself, but keep in mind that it will harden after cooling).

During the cooking process, foam will definitely appear - it must be skimmed off with a slotted spoon. At the end of cooking, add a pinch of citric acid, mix the jam and place in sterile jars. Roll up or twist the container and let cool.

The preparation time is short, the process is pleasant, you can cook the jam both on the stove and in specialized appliances, for example, a bread maker or a slow cooker. In winter, you will certainly praise yourself for your efforts.

Undoubtedly, this is a delicious delicacy that even in winter gives memories of summer. Having this jam on hand, you will have something to serve your guests with tea or bake a pie with. The classic version of preparing this jam involves using only two ingredients - sugar and strawberries. If desired, vanillin, pectin, and gelatin are also added to it. Unlike jam, it has more liquid consistency.

Strawberry jam - recipe.

strawberries – 1 kg.,
sugar – 1 kg.

Wash the strawberries thoroughly and remove the stems. Mash the prepared berries or beat them in a blender. Add sugar to the resulting puree. Boil for 30 - 40 minutes. The finished jam should be thick. You can check its readiness this way. If the jam slowly drips off the spoon, forming grooves, it means it’s ready. It is very important not to overcook it during the cooking process, otherwise it will lose its beautiful rich red color and turn brown. Pour the finished jam into steamed jars and screw on with metal lids or slam shut with plastic cracker lids. Unlike other winter preparations, jars of jam or marmalade do not need to be wrapped or turned over. After they have cooled, they can be taken to a cold place.

How to make strawberry jam so that it turns out not only tasty, but also resembles jelly. For these purposes, it is boiled with the addition of gelatin or pectin. Since this jam turns out thick and does not require long cooking, it is perfect for busy housewives, and will also save sugar. It is used as a filling for pies, bagels, pies and other homemade baked goods.

Jelly strawberry jam.

strawberries – 2 kg.,
sugar – 800 gr.,
water – 1 glass,
gelatin – 2 tbsp. spoons or pectin – 1 sachet

According to this recipe, washed strawberries, pureed through a blender or minced, are boiled for 10-15 minutes without sugar. After heat treatment Add sugar and a glass of water to the finished strawberry puree. Boil for another 10 minutes and at the end of cooking add a bag of pectin or gelatin. Gelatin is soaked before adding to hot water. Take about 100 ml for 2 tablespoons. water. After the gelling component is added, cook the jam for no more than 5 minutes. Roll the treats into jars. Using this method, you can cook equally tasty jam from other berries and fruits.

Even if you don't have fresh strawberries, then you can use frozen berries to make jam. Berries must be defrosted at room temperature before cooking. Since they will definitely release juice when defrosting, do not add water when cooking jam. It doesn’t matter which recipe you use to cook aromatic strawberry jam, in any case in winter it’s healthy treat will always be able to please you with a wonderful taste.

Thick jam, like in childhood, which is put into pies and spread on bread, can be prepared according to one of the recipes in the article.

Jam is canned product from fruits and berries, obtained by boiling them with or without sugar.

The advantage of canned sweets is that they can be prepared from almost anything, from strawberries to autumn varieties of apples. But you need to know a few secrets so that the jam is thick, tasty and stored for a long time.

How to make jam thick?

No one will say where and when they first started making jam. The name of the delicacy is of Polish origin – powidla. It differs fundamentally from other methods of preserving fruits and berries:

jam is made from ripe and even overripe berries and fruits
Usually, before boiling, raw materials for preservation are brought to a puree state
there are recipes for jam with and without sugar
after boiling, the sweet mass becomes homogeneous and necessarily thick

IMPORTANT: Many housewives believe that jam should be so thick that it not only does not drip from a spoon, but can also be cut with a knife

But how to achieve such a thick consistency?

It is necessary to boil the fruits and berries well. Their initial volume is halved by the end of cooking.
If it is recommended to add a certain amount of apples to berry jam. These fruits are rich in pectin, a natural gelling agent.
You can use a jam thickener, which is sold in any supermarket today.
If the jam is cooked without apples and thickener, you need to boil it in stages. After the fruit mass has boiled for 20 minutes, wait until it has cooled completely, then boil again, and so on from three to 5 times.

How long does it take to cook jam?

The cooking time for jam depends on:

type of fruit or berry
volume of raw materials

It must be said that the process itself is quite labor-intensive; for many housewives, preparing delicacies takes up the whole day.

First, you need to prepare a container for cooking jam - a stainless steel pan, as well as jars and lids. If sugar is used during cooking, you can simply wash them thoroughly. For sugar-free jam, jars and lids are sterilized
Fruits or berries are washed, peeled and cored (if necessary), spoiled parts are removed
Apples, apricots, pears, and other large fruits are cut into slices
Raw materials for jam are always placed in a wide container without sugar. enamel dishes and cook for 15-20 minutes until it softens. You can also soften fruits and berries in the oven or microwave
Boiled berries and fruits are turned into puree - pounded, rubbed through a sieve, passed through a meat grinder, and blended with a blender.
If the jam is cooked with sugar, now is the time to add it. Sugar must be at least 60% of the volume of fruit raw materials, otherwise the jam will not be stored
The jam is boiled with or without sugar until it is reduced by half
During boiling, the mass of berries, fruits and sugar is constantly stirred, as it burns very strongly to the bottom and walls
To avoid burning, many housewives prefer to simmer the jam in the oven; they cover the pan with it.

IMPORTANT: As a rule, it takes 1 to 2 hours to boil the jam to the desired consistency.

Recipe for delicious thick apricot jam for the winter

Apricot jam can turn out cloying, since overripe apricots are too sweet. Lemon will help make it taste more pleasant.

apricots – 2 kg
sugar – 1.5 kg
lemon – 1 pc.
jam thickener – 1.5 packets

It is better to cook apricots in a cauldron
The fruits are thoroughly washed and pitted, rotten parts are removed,
To homogenize the apricot mass, the fruits cut in half are placed in a cauldron and filled with 150 ml of water. After about a quarter of an hour, juice will come out of them, the apricots will become very soft
Are seeking homogeneous consistency masses in any convenient way
If desired, combine apricot puree with a thickener
Rub washed lemon and zest into apricot puree
Bring the apricot mass to a boil, gradually add sugar
You need to cook the apricot jam for about 1 hour, after which it is hot, put into jars and rolled up

VIDEO: Apricot jam. Preparation for the winter

Recipe for delicious thick apple jam for the winter

Jam is a way to “take it into circulation” ripe apples, which fell to the ground and became slightly damaged. Baking with it as a filling turns out simply incomparable!

apples – 1 kg
sugar – 600 g
cinnamon – 1 teaspoon

Apples are prepared - washed, peeled, cut out tails, seeds, black or rusty areas, cut into quarters
To soften the apples, you can place them in the oven for 15 minutes on a parchment-lined baking sheet.
Soft apples are homogenized and combined with cinnamon
Apples, as mentioned above, have a lot of pectin, so there is no need to thicken them additionally.
Place the applesauce on the fire so that it boils in its own juice.
Gradually add sugar to the boiling jam, stir it constantly
Cook the jam for 40 minutes
Place jam in jars and roll up

VIDEO: JAM!! as in childhood! Apple jam classic recipe

Homemade strawberry jam recipe

Strawberry jam is not so easy to make. Even if you follow the boiling-cooling technology and cook the berries with sugar all day, the preparation may turn out to be too liquid or too cloying. There is a trick - mix strawberries with apples!

strawberries – per 1 kg
apples – 600 g
sugar – 1 kg

Take strawberries that are ripe, soft, but not rotten or old. It is better to cook jam in the middle of the strawberry season
The berries are peeled from stems and leaves, simmered in sugar and lightly boiled.
Apples are prepared as indicated in the apple jam recipe
Strawberries are rubbed through a sieve to prevent seeds from getting into the jam.
Apples are brought to a homogeneous state in any convenient way.
Combine fruit and berry purees, cook them, gradually adding sugar and stirring constantly
Boiling time for strawberry and apple jam is approximately 45 minutes

VIDEO: pear jam

How to make currant jam?

Of course, in order to preserve the maximum amount of vitamins in the berry, it is better to freeze it or simply grind it with sugar (to prepare the so-called “vitamins”).

But for the filling for homemade baking, you can close a couple of jars of currant jam. There is almost as much pectin in currants as in apples, so you can easily boil them to the consistency of marmalade.

black currant – per 1 kg
sugar – 800 g

Currants are washed, sorted, and cleared of small twigs and leaves.
You can place it in a colander and steam it for about 5-7 minutes.
Soft berries are rubbed through a sieve and mixed with 0.3 part sugar
Allow the jam to boil; during cooking, add the remaining sugar in two batches.
Boil currant jam for an hour and a quarter

How to make cherry jam. Cherry jam: a recipe for the winter

To improve the taste of cherry or cherry jam, add citric acid or fresh lemon juice.

cherries or sweet cherries - 1 kg
sugar – 600 g (if cherries), 400 g (if cherries)
lemon juice – 1 tbsp. spoon

Ripe cherries or sweet cherries are removed from the bones
Soften the berries steam bath, and then passed through a meat grinder
With a third of sugar and 100 ml of water, begin to cook them, stirring constantly
After half an hour, add another third of the sugar.
After a quarter of an hour, add the remaining sugar and lemon juice
Cook until desired thickness

Recipe for delicious thick plum jam for the winter

Any jam, including plum, works very well. To avoid cleaning the stove, many people cook it in the oven with a lid.

plums - 1 kg
sugar – 600 g
jam thickener - 0.5 sachet

The cream is washed and the pits are removed.
Boil the plums for 10 minutes, then homogenize
Plum puree is mixed with sugar and thickener and placed in the oven (under the lid)
Plum jam simmering in the oven is periodically checked for readiness
This jam takes up to an hour and a half to prepare.

A recipe for delicious thick raspberry jam for the winter. Recipe for jam without sugar

Raspberries are a very sweet berry, so it is better to make jam from them without any sugar at all.

They take required amount berries, washed several times
Raspberries are softened by steaming and rubbed through a sieve to remove seeds
Boil the raspberry mass to the consistency of jam
The jam is poured into sterile jars and sealed with sterile lids.

VIDEO: Apricot jam in a slow cooker

Cherry plum jam: a recipe for the winter. Recipe for delicious jam in a slow cooker

It’s easy to prepare cherry plum jam in a slow cooker. The only negative is that its volume will be small.

cherry plum - per 1 kg
sugar – 1 kg 200 g

Cherry plum jam can be prepared in a slow cooker.

The pitted cherry plum is placed in boiling water for 5 minutes so that the skin peels off.
Beat the cherry plum pulp with a blender and combine with sugar
Place the future cherry plum jam in the multicooker bowl, select the “Baking” mode and set the time on the timer - 45 minutes
Check the readiness of the jam by listening to the sound signal and, if necessary, cook it for some more time.
Covering hot cherry plum jam in jars

VIDEO: Quince jam

Gooseberry jam: a recipe for the winter

Gooseberry jam has a good consistency, since the berries contain a sufficient amount of pectin. Children really like the greenish color and sweet and sour taste of the delicacy.

gooseberries - per 1 kg
sugar – 500 g

Before you start cooking the jam, you can only wash the gooseberries. It is not necessary to carefully remove small leaves and tails - they, along with the seeds, will remain on the sieve after wiping
Boil the berries until they soften
Rub the gooseberries through a sieve and mix with sugar
Boil the jam until it thickens, then pour into jars and close