Who among us does not love strawberries, one of the most delicious and long-awaited berries.
This is not just a tasty berry, but a storehouse of vitamins and useful elements.
It contains vitamins B and C, rich in iron, potassium, magnesium, phosphorus, pectin. It has a healing effect, normalizes metabolism, has a beneficial effect on digestive system, improves cardiovascular activity, is used to treat colds.
Tasty, fragrant, fragrant, and most importantly healthy jam must be prepared for the winter.
In the previous article, we prepared.
Today we will look at popular and unusual recipes for making strawberry jam.
Before you start making jam, you need to prepare the dishes and berries.
Preparing berries
- To begin with, the berries need to be sorted, choosing medium-sized ripe berries (not too big and not too small).
- Rinse repeatedly using a colander. You need to try so that the berry does not absorb excess moisture, let the water drain.
- Lay out on a towel and let dry.
- Separated from the sepals (tails)
Let's start making strawberry jam.
Recipe for thick strawberry jam with whole berries
Ingredients:
- strawberries - 1 kg. prepared berries,
- granulated sugar - 800 gr.
The proportion of sugar and strawberries is 1:1, but you can add a little less sugar, since the berries are already very sweet. For 1 kg of strawberries there should be at least 650 grams of sugar so that the berry does not play. We will use only 800 grams of sugar in cooking.
How to cook thick strawberry jam with whole berries
- Arrange the berries in layers in a bowl.
- And on each layer of strawberries pour sugar in about the same amount as in the picture.
- Put the remaining sugar on top of the berry, level it, cover with a lid and leave overnight (10-12 hours) so that the berry gives juice.
- After the time has passed, remove the lid, and we should see the same juice at the bottom of the pan.
- Bring to a boil, cook for 5-7 minutes, stirring occasionally with a wooden spoon, remove the foam, let cool, put on fire again, cook for 5-7 minutes. We do this 3-4 times, each time we cool. For a thicker consistency, you need to cook longer.
- It will be ready when a drop of jam does not spread on a plate.
- We lay out hot jam in sterile jars.
- Jars of jam can be turned upside down to make sure they are sealed.
- We remove to a cool place.
The jam is ready 🙂 We can try!
Enjoy your meal!
Recipe for making strawberry jam 5-minute
This recipe is somewhat shorter and allows you to save more vitamins.
This jam is prepared quickly and easily.
Ingredients:
- 600-700 gr sugar
- 1 kg strawberries
Cooking:
- We prepare the berries: we cut the large ones into four parts, we will use the small ones whole.
- We prepare syrup based on 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar.
- Boil the resulting syrup from sugar and water in enamelware on a strong fire.
- Pour the berries into the boiling syrup and boil for 5 minutes.
- Stir with a wooden spoon.
- We lay out the jam in sterilized jars.
- We roll up our jam, turn it over. Cool down.
The jam is ready. We store in a cool place.
Enjoy your meal!
Strawberry jam without boiling berries
This method of preparation will provide even more useful properties in our jam.
Sugar we need about 500 grams of strawberries 1 kg
Rinse the berries, sort out, free from tails and add to the pan
Grind the berries until small pieces are obtained.
Add 2.5 faceted cups of sugar (500 gr)
Stir, leave for a few hours to dissolve the sugar. Transfer to a plastic bowl or glass bowl.
Jam from fresh berries can be stored in the freezer, the amount of sugar is kept to a minimum.
If such Strawberry jam store in the refrigerator, sugar should be added in the proportion of 2 kg of sugar per 1 kg of berries so that the berry does not ferment.
We store in the refrigerator.
Enjoy your meal!
Consider some unusual recipes for strawberry jam
Strawberry jam with almonds and liqueur
With what they just do not combine strawberries in search of a unique, original taste. Let's try experimenting.
Ingredients:
- strawberries - 1 kg,
- sugar - 1 kg,
- almonds - 80-100 g,
- liqueur "Ammareto" - 1 tbsp. a spoon
Cooking:
Prepares berries - we sort through and mine.
Sprinkle strawberries with sugar and leave for a few hours.
Soak almonds in boiling water for 10-15 minutes.
We drain the water. Pour the almonds cold water. Cool down. We clean from the skin so that there is no bitterness.
Add peeled almonds to strawberries with sugar.
We put on fire. And boil for 10-15 minutes after boiling. Cook over low heat for several passes.
A minute before the end of cooking, pour in the liquor. The alcohol will fizzle out, and the unique aftertaste of liquor will remain.
Pour into sterilized jars and roll up.
Enjoy your meal!
Ingredients:
strawberries - 2 kg
sugar - 1 kg
orange - 1 pc.
Cooking:
Wash the orange thoroughly. Cut into pieces along with the peel.
Washing and sorting strawberries
We fall asleep strawberries with sugar, let it stand for 2-3 hours.
Add orange slices to strawberries with sugar and put on fire.
Bring to a boil and cook for 10 minutes.
Turn off the fire (Remove from the stove). Leave until completely cool.
Then put it on fire again. Boil for 5-10 minutes.
We lay out the finished jam in sterilized jars and roll it up.
Ingredients:
- Strawberries - 2 kg,
- sugar - 1.5 kg,
- lemon - 1 large or 2 small,
- mint leaves - 20 pcs,
- basil leaves - 20 pcs.
Cooking:
We sort out the strawberries, let the water drain.
Add sugar to the berry, leave for a few hours so that the juice stands out.
We put the berry to boil and boil for 5 minutes over low heat.
Add the washed basil and mint leaves, cook for another 5 minutes.
My lemons, rub the zest on a fine grater, cut the pulp into small pieces. You can grind everything in a meat grinder.
Add the lemon to the jam and cook for another 5-10 minutes.
Pour the finished jam into sterilized jars, roll up.
Enjoy your meal!
Ingredients:
- Strawberries - 1kg,
- sugar - 1 kg,
- lemon - 1 large or two small.
Cooking:
We sort through the strawberries, wash, dry.
Covers the berry with sugar. And we let stand for 5-7 hours so that the juice appears.
We put on a small fire. Bring to a boil.
Wash the lemon thoroughly. Three zest on a grater. Squeeze juice from lemon. You can grind it in a meat grinder.
Add lemon to strawberries and cook for 10 minutes.
Pouring ready jam on the banks and close the key for canning.
Enjoy your meal!
Strawberry jam with tangerines
Ingredients:
- Strawberries - 1 kg,
- Tangerines - 1 kg,
- Sugar - 2 kg
- Water - 300 ml.
Cooking:
My berries, dry.
Wash tangerines and blanch in boiling water for 5 minutes.
Take out and cool in cold water.
Cut the tangerines into beautiful slices.
Cooking sugar syrup.
We dip the berry and mandarin slices into the boiling sugar syrup. We cook 5 minutes.
We remove from the fire. And let the jam cool down.
We do this several times.
Pour hot jam into jars and seal.
Enjoy your meal!
This recipe is useful for strawberries, which harvest 2 times a year.
Ingredients:
- Strawberries - 1 kg,
- red currant - 1 kg,
- sugar - 2 kg,
- lemon juice- juice of 1 large lemon.
Cooking:
Wash strawberries and let drain.
My red currant, dry. Pass through a sieve to get rid of the seeds.
Grind strawberries with a blender or meat grinder. Add sugar to it.
In a bowl with strawberries, add lemon and currant juice.
Lay out in a clean bowl. We store in the refrigerator.
Enjoy your meal!
Ingredients:
- Strawberries - 1 kg,
- cherry - 1 kg,
- sugar - 2 kg,
- juice of 1 lemon.
Cooking:
My strawberries, let it dry.
Grind the berries in a blender.
We wash the cherries, remove the seeds and also grind with a blender.
Combine strawberries, cherries and sugar.
Pour into clean jars and store in the refrigerator.
Enjoy your meal!
Strawberries go great with various fruits and herbs. You can experiment and create your own unique recipes.
Enjoy your meal! Be healthy!
What can be prepared from fresh, fragrant strawberries quickly and easily? We have collected for you best recipes: jelly or blanks for the winter, cake or dumplings!
- strawberries - 1 kg
- sugar - 800-1000 gr
To make jam, you need to purchase ripe and dense berries of about the same size, then they should be thoroughly washed under running water, dried and the green stalks removed.
After that, you need to pour the berries into a voluminous deep saucepan and fill them with the indicated amount of sugar, in which the strawberries will be infused for 4-6 hours: this way it will release the juice necessary for further cooking.
After the specified time, we put the pan with berries, sugar and sweet syrup on the stove, bring the liquid to a boil and cook the strawberries for 5 minutes over low heat.
Along the way, we remove the foam from the surface of the liquid, which will form there. Then we remove the pan from the stove, cool its contents slightly and leave to infuse for 10 hours, covering the pan with a thick towel.
As soon as 10 hours of waiting have passed, we again put the pan with strawberries on the stove, bring to a boil, boil for 5 minutes, removing the foam. Then once again let the jam cool completely. We repeat the above manipulations one more time.
We sterilize jars and lids for clogging in advance, pour the cooled jam into jars and close them carefully. We send jars of jam to be stored until winter in a dark and cool place. Strawberry jam is ready.
Recipe 2: how to make strawberry compote for the winter
- Strawberries - 600 grams
- Sugar - 250 grams
- Water - 2.5 liters
Wash the strawberries well and separate the stems. It is advisable to change the water at least once. You will see that clean strawberries have a little dirt residue. It shouldn't be.
Preparing jars for strawberries. I just doused them with boiling water and boiled the lids for about 5 minutes. But if in doubt, then hold them for a couple or in the oven.
Pour prepared strawberries into jars. There is no exact number here. Everyone adds as much as he wants. There are indeed some limitations. For example, if you put less than 350 grams, then the compote may not have a bright strawberry flavor. Well, you shouldn’t take more than a kilogram either, it will be too much.
The optimal rate is 500 - 600 grams. So the taste of strawberries will be heard and many berries will not be spent. Especially if they are purchased. The photo shows that 600 grams is about a quarter of a 3 liter jar.
In the meantime, our water boiled. We take water at the rate of 2.5 liters per 3 liter jar. This is also not an accurate result. We have where 2.4 fit, and where 2.5 liters. But it is better to take the first time with a margin. Fill with boiling water, without adding about 1.5 centimeters from the edge of the jar.
We leave the strawberries to warm up for about 10 - 15 minutes. Then we express.
We measure the sugar according to the number of expressed cans. In our case, all four fit into one container and I added one kilogram of sugar.
Weighed of course with scales, but you can measure with glasses. In one 250 gram glass with a slide 250 grams of sugar. At least in the glasses that we have.
Bring to a boil and simmer for two minutes until everything boils well. We spill our sweet strawberry syrup by banks. For the photo, I put the pan on the table and spilled it there. I advise you to do everything near the stove, without turning off the fire. So to speak, pour boiling syrup.
And immediately roll up the lids. If suddenly you didn’t have enough syrup in the last jar, then add boiling water. Maybe a glass of water is not enough. Strawberries simply decrease in size when exposed to hot water, and take up a smaller volume.
So I recommend adding 80-100 grams of water to each jar. And even before the spill of the syrup on the banks. After the compote was rolled up, then we need to make a bath for our strawberry compote. To do this, put on a warm blanket on the covers and wrap. Leave for a day.
After a day, you can turn over and let cool completely. And then already demolished in the basement or pantry.
Recipe 3: how to cook strawberries for the winter without cooking
Very easy and fast you can prepare this healthy treat. In the refrigerator, it can be stored for 4-5 months, delighting you with both wonderful fresh taste and the presence of a large number vitamins.
For this recipe appearance strawberries will not be of particular importance, because such strawberries with sugar for the winter without cooking will be pre-grinded. Therefore, you can not reject slightly dented specimens, slightly underripe or overripe.
Thoroughly wash 1 kg of berry raw materials, remove all green stalks and wait until it dries completely. Pour 1.2 kg of granulated sugar and let it brew for 3-4 hours (well, it’s better to leave it all night) so that the maximum amount of juice stands out.
Use a pusher or more modern way- a blender, as a result you should get an almost homogeneous mass.
Wash the jars well, then steam them well in the oven at 120 degrees for 10 minutes - the water droplets on the walls should disappear. Boil the lids for a few minutes.
Pack the berry mass in dry sterile jars, close with lids (they should already be completely dry and cooled). Store in refrigerator. Alternatively, you can freeze strawberries for the winter without cooking in plastic cups.
Recipe 4, Step by Step: Frozen Strawberry Jam
- 1 kg frozen strawberries
- 500 gr sugar
- ½ lemon
Strawberries, without defrosting, put in a saucepan with a thick bottom, cover with sugar and leave for several hours (I left it overnight).
This is what thawed strawberries looked like in the morning.
Squeeze juice from half a lemon.
Add the lemon juice to the strawberries and use an immersion blender to blend the mass a little. I like when there are small pieces of strawberries left.
Put the pan on the fire, bring to a boil, let it boil for 5-7 minutes over low heat, stirring occasionally. Then remove from heat and let cool completely.
Repeat this procedure 3-4 times until the consistency of the jam meets your requirements. I boiled it 4 times, the jam turned out perfect: not very thick, but not liquid either.
Pour hot jam into clean jars, let cool and refrigerate. Store in refrigerator for 3-4 weeks. It may be longer, but we eat it much faster :) Delicious, bright and fragrant Strawberry jam ready.
Add it to porridge or yogurt, serve jam with pancakes, pancakes or cheesecakes. And you can like mine for breakfast, with a croissant and cheese. Enjoy your meal!
Recipe 5: Strawberry and Sour Cream Pie (with photo)
For test:
- flour - 200 g
- butter - 100 g
- egg - 1 pc.
- sugar - 0.5-1 tbsp.
For filling:
- strawberries - 300-400 g
- sour cream (15-20%) - 300 g
- eggs - 3 pcs.
- sugar - 80-100 g
- vanilla sugar - 1-2 tsp
- flour - 2 tbsp.
First you need to prepare the dough for the pie. To do this, pour the flour on the board, add the butter cut into small pieces, and chop with a knife.
Then collect crumbs from flour and butter in a hill, make a recess in the center and drive an egg into it.
Add some sugar to the egg.
Start stirring a little, first - the egg with sugar, then - with flour.
At first, the dough may begin to stick to your hands and crumble into separate pieces.
Knead the dough and roll it into a ball. wrap it up cling film and put in the refrigerator for half an hour.
While the dough is cooling, you can do the strawberries. Rinse the berries well under water, remove the leaves and let it dry. Then cut the strawberries into halves or quarters.
Prepare the filling for the pie. Beat eggs into a bowl, add sugar and vanilla sugar, beat well with a whisk.
Then add sour cream and flour, beat well again.
Take the dough out of the refrigerator and put it in a baking dish, form the sides.
Lay the strawberries on the dough.
And pour the prepared filling. Put Strawberry pie in an oven preheated to 180-200 degrees.
Bake strawberry pie for about 45-50 minutes.
The filling will harden completely when the cake has cooled.
Recipe 6: how to cook dumplings with strawberries
Dough for dumplings:
- 270 g flour (about 2 cups)
- 170 ml kefir (2/3 cup)
- 2 tbsp. spoons vegetable oil
- ½ teaspoon of soda
- a pinch of salt
Strawberry topping:
- 200 g strawberries
- 50 g sugar
First of all, he kneads the dough for our dumplings with strawberries. Even slightly expired kefir is suitable for this. Pour it into a bowl, add oil, soda and salt and mix first with a spoon and then with your hand.
Knead not sticky (or quite a bit), but soft dough. Cover and set aside while we work on the filling. After the dough rests for 10-15 minutes, it will become elastic and pleasant to work with. Even if you forget about him for half an hour, nothing bad will happen to him.
Wash strawberries and tear off stems. large berries I cut just before putting it in dumplings so that they don’t run, and I don’t cut small ones at all.
We roll out part of the dough on a table sprinkled with flour and cut circles with a glass. Or you can roll up the sausage, cut into balls and then roll each into a cake. Do as you please. The thickness can also be varied depending on how much or little dough you like in the finished dumplings.
In the middle of each cake, pour ½ teaspoon of sugar and put a few pieces of strawberries.
We connect the edges and pinch them with a pigtail, fork or just tightly. We spread the formed dumplings with strawberries on a surface sprinkled with flour, and sculpt the next ones.
Now it remains only to boil our dumplings (or freeze). To do this, bring a pot of water (can be salted) to a boil, lay the dumplings and cook without a lid for about 5 minutes from the moment of laying. When the water boils, be sure to reduce the heat.
Or you can cook steamed dumplings with strawberries - in a double boiler, slow cooker, on gauze ... Be sure to grease the double boiler bowl with oil and spread the dumplings at a distance from each other.
In a double boiler or slow cooker, they cook for about 10-15 minutes.
If you don't have a steamer, pour into large saucepan water, tie gauze on top and bring the water to a boil, then put the dumplings on the gauze, cover with a large bowl and cook for 5 minutes.
Transfer the finished dumplings with strawberries to a deep plate. If you first put a piece of butter on the bottom, and then gently mix the dumplings, they will be smeared with butter and will not stick together.
Recipe 7: Fresh Strawberry Coolie Sauce (Step by Step)
Coolie sauce was originally made from baked vegetables, meat, crayfish or fruit. Coolie is currently known as sweet sauce from fruits or berries, with heat treatment or without.
Such a sweet sauce is served with ice cream, creamy desserts.
- water - 40 ml
- fresh strawberries - 250 gr
- sugar - 60 gr
- gelatin - 6 gr
- corn starch - 12 gr
Recipe 8: homemade strawberry jelly
Strawberry jelly for the winter - fragrant preparation that your kids will love. What is there for children - adults themselves are not averse to enjoying such a dessert in cold dark winter evenings with hot tea or coffee.
- Strawberries - 500 g
- Sugar - 300 g
- Gelatin - 20 g
Rinse the strawberries in water and remove the green tails from each berry, if any.
Pour the strawberry mass into a saucepan, add granulated sugar and simmer for about 10-15 minutes, turning the products into strawberry jam. You can add a little at this stage if you like. citric acid or lemon juice to bring out the sweetness of the strawberries.
Grind the prepared sweet mass with an immersion blender for about 3-5 minutes, turning it into a puree. Be careful as the jam is very hot! Strawberry puree cook on a minimum of fire for another 5-8 minutes.
At this time, pour gelatin with boiling water and dissolve it for 5-7 minutes, stirring until completely dissolved.
As soon as the gelatin dissolves, pour the liquid with it into the saucepan, mix and turn off the heat.
Pour hot strawberry jelly into sterilized jars and screw on hot lids or seal them with a conservation key. Let the blanks cool, and then transfer to a permanent storage location. The shelf life of this strawberry jelly is 1 year.
Recipe 9: Curd Dessert with Strawberries and Yogurt
- Curd 9% - 500 g
- Strawberries - 300 g
- Sugar - 2 tablespoons
- Vanillin - to taste
- Natural yogurt - 120 g
- Mint - for decoration
Add sugar, vanillin, yogurt to cottage cheese and beat with a blender.
Wash strawberries, chop and send to cottage cheese.
Beat with a blender until smooth.
Divide among bowls, garnish with strawberries and a sprig of mint. Serve chilled. Enjoy your meal!
Recipe 10: Sponge poppy seed cake with strawberries
- Eggs - 8 pcs;
- Sugar - 2 cups;
- Flour - 2 cups;
- Poppy - 80 g.
Strawberry jelly layer:
- Strawberries - 500 g;
- Sugar - 4 tablespoons;
- Gelatin - 4 tsp;
- Water - 50 ml.
Impregnation:
- Milk - 2-3 tablespoons;
- Sugar - 1 tbsp
- Butter Custard:
- Butter 200 g;
- Sugar 1 tbsp.;
- Egg 1 pc.;
- Starch or flour 2 tablespoons;
- Milk 250 ml;
- Vanilla sugar - 1 tsp
Beat 4 egg whites. To check if they are beaten enough, you can use the simplest method: turn the cup upside down. Gradually pour an incomplete glass of granulated sugar into the proteins. Having absorbed sugar, the proteins will become very lush, acquire a snow-white hue. Add 4 yolks, beat until smooth. Turn off the mixer, sift a glass of flour into the egg mass, stir gently. Pour 80 g of poppy seeds, mix again.
Put the poppy seed dough into a mold, bake until tender (about 30 minutes).
Cool the cake, divide in half.
Prepare white vanilla cake according to any recipe. For example, according to the same one that is used for poppy biscuit. Naturally, with the removal of poppy seeds from the list of ingredients.
Soak 4 tsp. gelatin in 50 ml of water. After 30 minutes, dissolve the gelatin in a water bath. Cover two forms of the same diameter as the baked cakes with cling film. So that the film does not depart from the molds, lightly moisten their inner surface with water.
Wash 500 g of strawberries, separate the sepals, mash.
Add 4 tbsp. granulated sugar and dissolved gelatin, stir.
Pour the strawberry mass equally into two molds. Remove to cold.
We send sugar and eggs to a saucepan, mix. Add starch or flour, knead the mixture until smooth. The cream will be thick at this stage. Gradually add milk and stir all the time, trying to get homogeneous mass without lumps.
After kneading, add vanillin and put on medium heat. Do not move far from the cream and stir it all the time with a spatula. Wait for the moment when the cream begins to thicken, reduce the heat and boil the cream until bubbles appear.
At the end of cooking, add melted butter and mix the cream with a mixer for about 3 minutes. The consistency of the cream should be homogeneous. If the cream does not want to whip and separates, then put it in the refrigerator for half an hour, and then beat again with a mixer.
It is more convenient to assemble the cake in detachable form, or in a special ring. This will make it more even. Inside, the ring must be laid out in wide strips cut out of thin plastic, since the cake is tall. Fasten the edges of the strips with clips.
Lay half of the poppy seed cake in the first layer in the form, it is better to pre-soak it.
Tasty and simple impregnation is obtained from 2-3 tbsp. milk boiled with 1 tbsp. granulated sugar.
Cover the soaked cake with cream, approximately a quarter of it.
The next layer is strawberry jelly. With the help of a film, remove the jelly from the container where it solidified, carefully turn it over into a mold on a layer of cream, and only then separate the film.
Place a layer of cream, vanilla cake, cream, strawberry jelly, cream on top of the jelly.
The top layer is the second part of the poppy seed cake, which should also be soaked.
Lubricate the surface of the biscuit with the rest of the cream, put the cake in the refrigerator.
After a few hours, run a thin long knife along the inner surface of the plastic strip, remove the cake to a stand, decorate. Glaze looks very festive, colored or chocolate, decor from berries, beautifully chopped fruits, pieces of marshmallows or marshmallows.
Store bought was used to decorate this cake. icing green color from "D-r Oetker", the inscription was made with a culinary pencil from the same manufacturer.
Crushed Victoria (garden strawberries, wild strawberries) from IrishkaK
I don’t boil berries at all and rub sugar 1: 1 with a crush with sugar (in a saucepan), put it in the refrigerator for a day or two. During this time, I take out the pan several times and mix everything (so that the sugar dissolves). Then I put the berries with sugar in jars (warmed up in the oven, I heat it up to 250 C). I close the lids and store it either in the refrigerator or in a cold cellar (so that the temperature is like in a refrigerator).
Victoria jam (garden strawberries, wild strawberries) from Nick
Victoria is covered with sugar overnight (I do it by eye, but the ratio is about 1 part of Victoria + 0.8 sugar), then it is brought to a boil. It boils for about 5 minutes. I remove it from the stove, let it cool and again bring it to a boil. Cook for 5 minutes and pour into hot sterilized jars. I twist (you can put it "under a fur coat", you can not put it). Sometimes I immediately fall asleep with sugar and cook when it boils, for about 15 minutes - and in sterilized jars.
Recipe from Sveta-sarsmis. Light's text:
- 1 kg strawberries
- 2 tbsp. l natural vanilla sugar
- 5 black peppercorns (I used 10)
- 500 g of special sugar for Dansukker jam (I took 800 gr. ordinary sah. sand)
- 2 tbsp. l lemon juice
Place the peeled strawberries in a saucepan, sprinkling with vanilla and regular sugar. Wait until the juice comes out. Coarsely crush black pepper in a mortar, add to the strawberries. Pour in the lemon juice and place the saucepan over low heat. Let it boil, remove the foam. Cook for 5-10 minutes (depending on the variety of strawberries, the more juice formed, the more cooked) Remove from heat. Cool for 30 minutes, stirring occasionally. Pour into sterilized jars, close with lids. Pepper, as you can see, did not regret. It seems to me that 5 pieces will obviously not be enough) Yes, and pepper, of course, can be different in severity. Mine was apparently some kind of old and required just such a quantity in order to feel both its aroma and sharpness.
Notes:
- By chance, I had a double portion.
- I didn’t have a lemon, I definitely didn’t want to follow it in the heat, so I added a bag of 10 g of citric acid for 2 servings of jam.
- Vanilla sugar was over, so I didn’t want to go in the heat for it either. And I put vanilla bean in the jam.
- Very tasty and flavorful!!
Victoria jam (garden strawberry, wild strawberry) with white chocolate "Kiss Marlene Dietrich"
- 1 kg strawberries (I had small-very small, so I didn’t have to cut)
- 500 g of gelling sugar (I never had this, I took 800 g of regular sugar)
- 5g citric acid
- 1 white chocolate bar (100g)
Strawberries went through, washed, dried, sprinkled with sugar mixed with citric acid.
Bring to a low boil over low heat. If with gelling sugar, then cook for 5-10 minutes, I cooked a little longer, about 15 minutes. At the end of cooking, turning off the stove, poured finely chopped White chocolate. Stirred until dissolved, poured into sterilized jars, immediately closed the twis lids and, as recommended in the original recipe, turned the jars upside down for 5 minutes.
They say that the jam is stored in the cold for 4 months. I'm not going to keep it that long, I feel like it'll be over soon.
Chocolate took white porous "Air" factory "Russia".
The syrup turns out to be opaque, with matte stains from chocolate.
Victoria jam (garden strawberries, wild strawberries) with basil from vikany
My girlfriend went on a business trip to Michigan, and from there she brought us jam made at a local farm as a gift. The owners of the farm, husband and wife, grow all products without fertilizers, all natural. And there, on the farm, they make jam, dry mushrooms and fruits. A friend brought 4 different jars of jam, most of all I liked blackberry jam with shiraz (red wine) and strawberry jam with basil
Once upon a time I did fruit salad from strawberries and basil, but I didn’t think of adding basil to jam. Basil and strawberries are a great combination, the basil kind of adds freshness to the taste. There was a farm phone number on the jar of jam - I tried to find out the jam recipe, but to no avail. I made jam as I usually do, but I added basil - it turned out almost the same as delicious jam from a jar.
From this amount of products you will get 2.5 tablespoons of jam
- 1 kg strawberries, peeled
- 1 tbsp + 1/2 tsp fresh lemon juice
- 1-1.5 tbsp sugar
- 2-3 tbsp coarsely chopped basil leaves
Mix strawberries and lemon juice, transfer to a saucepan. Turn on the gas and heat the strawberries with sugar on the smallest fire, stirring often. Strawberries should release a lot of juice, take about 40 minutes.
Then add sugar and bring to a boil. Cook over medium heat, stirring for about 15 minutes, 2-3 minutes until ready to add basil. Then the jam is completely cool, remove the foam and arrange in jars.
Jam can be stored in the refrigerator for 2-4 months. And you can put the jam in sterilized jars, close with metal lids and store for about 1 year.
Victoria orange jam (garden strawberries, wild strawberries) from Katerenki
- 250g oranges
- 650g sugar
- 380g strawberries
- 2 tbsp crushed mint or lemon balm leaves
- 2-3 tbsp orange liqueur
Peel oranges, cut in half and thinly slice. Then, mixed with 250 g of sugar, leave to infuse overnight. Mix the washed, peeled and slightly mashed strawberries with the remaining sugar and let it brew for an hour. Then combine oranges with strawberries. Add mint or lemon balm, bring to a boil and cook for 4 minutes. Then add 2-3 tbsp. orange liqueur. After that, immediately pour the jam into clean jars with a screw cap and close tightly.
Victoria jelly (garden strawberries, wild strawberries) from Katerenki
- fresh strawberries - 300g
- sugar - 150g
- gelatin - 2 tbsp. spoons
- lemon
Mash the washed berries, squeeze out the juice, strain it. Pour the remaining pulp with 1 liter of hot water, add sugar, bring to a boil. Strain the decoction. Enter the pre-soaked gelatin into the chilled broth, mix, bring to a boil and pour in the strawberry and squeezed lemon juice. Pour into bowls, after rinsing them with cold water, and refrigerate until gelatinous.
Victoria (garden strawberries, wild strawberries) in own juice from Eos
Pour the smaller berries in layers with sugar (200-250 g per 1 kg of berries), refrigerate overnight. After laying the berries in jars up to the height of the coat hanger. Heat the remaining juice, but do not boil, and pour over the berries. Cover the jars with lids and pasteurize in hot water(45-50 degrees). Bring the water temperature to 80 degrees and hold 0.5 cans for 7-8 minutes, 1 liter cans for 12-15 minutes or sterilize (from the moment the water boils) for 4 and 7 minutes, respectively. Take out the jars, roll up the lids and put them upside down.
Or: put small berries in jars and pour boiling water, cover with lids and sterilize in a saucepan with heated water: 0.5 l jars for 9-10 minutes, and 1 l for 10-12 minutes. Roll up and chill.
Victoria compote (garden strawberries, wild strawberries) from Nick
For 1 liter, approximately 150 g of sugar (i.e. three-liter jar take 450-400g of sugar).
We fill the sterilized jar with a third of the berry, pour sugar into the water, bring to a boil, pour the berry in the jar with syrup, twist the lid - and put it in a fur coat for a day.
It was an experiment, in my opinion, everything worked out. Dried strawberries taste sweet and very strawberry, on top it is dry (naturally) and a little "leather", but inside it is soft and viscous. I remember in childhood my grandmother dried apples, pears, apricots, plums in the sun, but somehow strawberries were never dried. I wanted to bake a cupcake, one of the ingredients was dried strawberries. I never bought and didn’t pay attention to how much dried strawberries cost, what was my surprise when I saw $ 10.00 for 450 g on the price tag. I still bought strawberries, but it most likely stale in the store - it turned out to be hard and with a strange aftertaste. I decided to try drying strawberries myself. I made quite a bit, 600-700 gr per sample.
- 1 kg strawberries
- 2 tbsp ascorbic acid
- 1 liter of water
You need to choose beautiful small berries of the same size. The berry should be ripe, but not overripe. I read on the Internet that in order to preserve the color, you need to dip the berries in a solution with ascorbic acid. First you need to wash the berries, peel them. Then dip into a solution with ascorbic acid - 2 tbsp per 1 liter of water.
I don’t have a roof for drying berries, and the humidity in our summer is from 85% and above, so I dried the berries in the oven. The grate in the oven should be covered with a cotton towel (or gauze) and put berries on top in 1 layer. Heat the oven to 70, the oven door should be ajar (I took a wooden spoon) to let the steam out. The drying process will take 4-8 hours. The smaller the berry, the faster it will be ready. Berries should be dry and soft.
Transfer dry berries to a large bowl and leave in a warm, well-ventilated area for 10-14 days. Berries should be mixed 1-2 times a day. Then transfer the berries to a jar, close tightly and store in a cool, dry place. And my mother dried strawberries in the sun for 4 days. I turned the berries over twice, and transferred them to the house at night to avoid excess moisture from dew.
Strawberries are perhaps the world's favorite gourmets. Beautiful, with a delicate juicy taste and aroma, it is good both as a separate dish and in culinary experiments and preparations. strawberry desserts and drinks create a special festive mood; it is not for nothing that they are so popular at romantic and gala dinners. To prolong the joy of summer and the holiday, many culinary specialists make preparations for the winter from strawberries. The berry is boiled, frozen, infused and simply twisted with sugar. Harvested for the future, strawberries do not lose their aroma and microelements necessary for health. The hostesses willingly exchange advice on how best to preserve the natural delicacy for the whole year. Time-tested step by step recipes, promise an exciting, quick and easy preparation of this delicious berry at home.
The best recipes with photos
The last notes
Strawberries are one of the most delicious and fragrant berries. Various sweet preparations can be made from it, but candied strawberries have become especially popular recently. In this article, we have collected for you the best recipes for making this delicacy at home. Cook and choose for yourself the recipe that you like.
Some may ask: what is this “victory” mentioned in the title of the article? No, this is not a new modified type of berry, it's just a strawberry variety. At the same time, the most popular variety, which was the very first to be grown in Russia. In some regions, strawberries are still called victoria.
But this is all theory, let's move on to the most delicious! It doesn't matter what you call this tasty and beautiful berry. It is important that you cook from it today!
Strawberries on holiday kitchen practically irreplaceable. Just a few berries and regular cake will turn into original dessert. What about strawberries and cream? This is practically a symbol of a beautiful life, and nothing special is needed to prepare it: only whipped cream and the berry itself.
Strawberries can be dipped in melted white and dark chocolate. Frozen, they turn into original sweets.
Strawberries decorate not only desserts, but also main dishes, add it to salads, soups and cocktails.
It's summer and we can finally buy real strawberries- delicious, juicy, bright! And not those watery and tasteless berries that are offered in supermarkets in winter.
But still, when choosing strawberries, pay attention to the ponytails. Berry with wrinkled and withered tails should be discarded immediately. This berry has begun to spoil. If the strawberries, on the contrary, are not ripe, then you will see green spots around the edges. And the color of strawberries does not say anything about ripeness. Because there are varieties and dark red and pinkish.
Easier good strawberries find in the market, where they will allow you to try one berry before buying. But the most important advice: buy the strawberries that “look” at you!
What else is good about strawberries? Lots of vitamins, few calories. In addition, strawberries are an excellent aphrodisiac. So, girls, make notes and buy juicy berries for a date!
Now let's move on to the recipes. We have tried to select the most original recipes from strawberries and victoria. If you have something to add, we are waiting for comments!
And, of course, an important reminder: for all the virtues of strawberries, you can’t eat a lot of them, they can cause allergies or have a bad effect on digestion.
Strawberries with goat cheese and mint
You will need: 8 large strawberries, 100 g soft goat cheese, sprig of mint, salt, freshly ground black pepper.
Preparation: Grind mint and mix with goat cheese, salt, pepper, mix until creamy. Wash strawberries and place on paper towel. Cut 2/3 of the height of the strawberries, spread with cheese and cover with the other half. Place in refrigerator for 30 minutes, then serve.
Tomato and strawberry salad
You will need: 2 medium tomatoes, 10-12 medium strawberries, 12 coriander seeds, 1/2 bunch of cilantro, 1/2 lime juice, a pinch of tarragon, 1 tablespoon of olive oil, salt, pepper.
Preparation: Crush the coriander in a mortar or knife. Mix together with lime juice, tarragon. Add finely chopped cilantro olive oil, salt and pepper. Leave for 15 minutes. Remove the skin from the tomatoes, remove the pulp with seeds and cut into small cubes. In order to remove the skin, it is necessary to make an incision on the skin in the form of a cross, scald with boiling water and immediately put in cold water. Wash strawberries, dry and cut into the same small cubes. In a bowl, mix tomatoes and strawberries and add our dressing. Put in the refrigerator for 25-30 minutes. All is ready!
fried strawberries
You will need: strawberries 1 kg, butter 75 g, sugar (brown) 50 g, pepper (red cayenne) 4 pinches.
Preparation: Rinse the strawberries, remove the tails and cut into 2 or 4 parts, depending on the size. Melt the butter in a frying pan. Add sugar, strawberries and stir. Remove from heat and sprinkle with pepper. Serve immediately.
Strawberry popcorn in chocolate
You will need: 100 g of ready-made popcorn, 200 g of strawberries, 250 g of dark chocolate, 4 tbsp. spoons of honey, 100 g of butter.
Preparation: break the chocolate into small pieces, place in a heat-resistant bowl and melt in a water bath with butter and honey until the mass becomes homogeneous.
Cut strawberries into small pieces and mix with popcorn. Pour in the melted chocolate and mix well. Cover the form with low sides with cling film, put the prepared mass on it, level the surface and refrigerate.
When the mass hardens, cut it into neat in equal pieces and leave in the refrigerator until serving.
Strawberry panna cotta
You will need: cream - 1 cup, milk - 1 cup, sugar - 0.5 cups, vanilla sugar - 1 teaspoon, gelatin - 1 tbsp. spoon (8 g), lemon - 1 pc., fresh-frozen strawberries - 200-300 g, chocolate balls (for decoration).
Preparation: Soak gelatin in cold water. When it swells, dissolve in a water bath. Combine cream with milk with 2 tbsp. spoons of sugar vanilla sugar and lemon zest (more lemon will not be used in the recipe), heat the mass over a fire to 80 degrees. Remove the mass from the heat and add the dissolved gelatin, mix. Pour the creamy mass into molds and put in the refrigerator for 3 hours or more.
For sauce, defrost strawberries, grind with sugar using a blender. The amount of sugar depends on the sweetness of the berries. From 1-2 tbsp. spoons of sugar to make powder. Remove dessert from molds by inverting them onto a plate. Drizzle with sauce and garnish chocolate balls, sprinkle with powdered sugar.
