Strawberries are one of the most delicious and useful berries, which we can enjoy plenty in the berry season. But the strawberry season does not last long, so many housewives harvest strawberries for the winter, because it's so nice to open a jar of strawberry jam in winter and remember the summer days with a cup of tea! I offer you several proven options for making strawberry jam from the culinary archive of my family.
Strawberry Jam Ingredients:
- Strawberries 1 kg
- Sugar 1 kg
- Citric acid - on the tip of a knife
In addition, you will need:
- Seamer
- 2 jars of 0.5 l (for this number of berries)
- Seaming lids
- enameled or stainless steel pan
How to make strawberry jam:
1. Rinse strawberries thoroughly. To do this, I fill it with water and let it stand for a while, then I wash it with my hands and put it in another dish, sand and dirt have settled to the bottom, and the water needs to be drained. Pour water over the berries again and rinse again, put in a colander and let excess water drain, dry a little.
2. Sort through the strawberries and remove the tails.
3. Put the strawberries in an enameled bowl or pan, add sugar and knead well with an ordinary crush or use a blender for this.
4. Prepare two 0.5 l jars and lids in advance by sterilizing them. Lids can be boiled for 1-2 minutes in a saucepan. And the jars can be sterilized over steam or pour a small amount of water into each of them and place in the microwave, after boiling the water, hold for 2-3 minutes.
5. Take a small enameled (or stainless steel) saucepan, pour about a glass of strawberries with sugar into it with a ladle or a large spoon and put on fire. Let it boil, then reduce heat and simmer for 5 minutes, stirring occasionally to prevent burning. In many recipes for jams and jams, it is recommended to remove the foam, I do not remove the foam.
6. When the mass has boiled down a little and thickened, pour it into a pre-prepared jar and cover with a lid. At the bottom of each jar, pour on the tip of a knife citric acid to prevent sugaring of the jam.
7. In the same pan, pour the next portion of strawberries with sugar and cook in the same way. Excess foam that rises to the edge of the jar can be removed in a saucer and then eat it)) Roll up the filled jar.
Here is the first option for making strawberry jam. Due to the fact that the jam is boiled in small portions for several minutes, it retains its beautiful ruby color and strawberry taste.
I offer you another version of strawberry jam, which can be prepared in 5 minutes. To do this, you need pectin (or Confiture, it can be called differently). The advantage of this method of preparation is that such jam can be made faster, and sugar is laid in half as much, since pectin will perform the gelling property here. This recipe makes thick jam from strawberries, which in consistency is a bit like jam.
What is pectin? This is a completely natural substance of plant origin, which is obtained from vegetable raw materials: apple pomace, sugar beet pulp or citrus peels. Fruit jellies and jams are often prepared using pectin - from cherries, apricots, figs, peaches, etc.
Ingredients:
- Strawberries 1 kg
- Sugar 0.5 kg
- Pectin 1 sachet (20 g)
- A little lemon juice(with it, the jam will turn out even thicker)
Recipe for strawberry jam with pectin:
1. Mash the prepared strawberries with a crush or chop in a blender, add pectin and mix. Also add lemon juice if using it.
2. Put on fire, bring to a boil and only then pour sugar and stir.
3. Boil over medium heat, stirring constantly, 5-7 minutes. Pour into pre-prepared and sterilized jars and roll up.
Strawberries can also be frozen for the winter. In winter, it will be possible to use such strawberries for baking as a filling or eat with tea. To do this, knead it with sugar (about 300 g of sugar per 1 kg of berries), pour into plastic containers (it is also very convenient to use sour cream or yogurt jars with lids for this). And freeze in the freezer.
Now you know how to make strawberry jam or freeze strawberries for the winter! Leave your comments and share the recipe with your friends on social networks! Good luck with the preparations and bon appetit!
During the harvest season, many housewives are busy with homemade preparations in order to stock up on vitamins for the future. For example, they make conservation from garden strawberries, rich in iodine, potassium, antioxidants, magnesium. The recipe for making strawberry jam is simple, and you can enjoy its taste until spring.
How to make strawberry jam
This wonderful dessert can be served as a separate dish, or used for cooking. unusual baking. Strawberry jam has a bright taste and aroma, has a positive effect on the human body, and is liked by adults and children. It is important to distinguish this product from jam. If you do not know how to cook strawberry jam, then keep in mind that it is important to keep the shape of the berries. During the preparation process, gelling agents can also be used to obtain a thick consistency.
How to make strawberry jam? It is important to select the most fresh berries that have not yet matured. For 1 kilogram of strawberries, you need to take the same amount of sugar so that the product is stored longer. It is allowed to make jam with honey (in the same proportion). To check the readiness of preservation, drop a little product on a saucer. If the composition retains its shape and does not spread, then the dessert can be laid out in jars.
If you are thinking about how to make strawberry jam, consider these important points:
- Do not use aluminum or copper pots.
- Banks for storing blanks are well washed and sterilized.
- Strawberries are de-stemmed and washed.
Strawberry jam in a slow cooker
You will like this recipe if you have a kitchen assistant at hand - a slow cooker. It will make it easier to prepare a strawberry treat, even if you have never made such a preparation before. stock up following products:
- garden strawberries - 1 kg;
- pectin - 1 sachet;
- sugar - 200 g.
Cooking steps:
- Select only the most best berries no dents, mold or rot.
- Remove the stalks, rinse the strawberries with running water.
- Cut large fruits into pieces, and small ones can be left whole.
- Place the strawberries in a container, sprinkle with pectin, mix gently.
- Transfer the berry mass to a multicooker bowl.
- Turn on the "soup" mode, stir the mass until boiling.
- Add sugar 5 minutes after boiling.
- Remove the resulting foam periodically.
- After boiling again, cook the berries for another 10 minutes.
Traditional strawberry jam for the winter
by the most in a simple way cooking fragrant dessert for future use is classic recipe. To prepare, take:
- strawberries - 2 kg;
- sugar - 2 kg.
How to cook strawberry jam:
- Grind the berries with a sieve or blender.
- Combine berry puree with sugar.
- Let the mixture boil.
- Reduce the temperature when the mass boils.
- Cool composition.
- Re-place on the stove.
- When the composition boils, cook for a few minutes.
- Let the product cool down.
- Pour into jars.
How to make strawberry jam with gelatin
To obtain a viscous consistency, many housewives prefer to make a blank with the addition of gelatin. As a result, the dessert will not spread and is suitable for preparing a beautiful and delicious pastries. You will need the following products:
- garden strawberries - 1.5 kg;
- lemon juice - 1 spoon;
- sugar - 1.5 kg;
- agar-agar thickener (or gelatin) - 1.5 tsp.
How to cook preserves at home:
- Select ripe fruits, rinse with running water.
- Cut large strawberries in half.
- Sprinkle the berries with sugar.
- Cook the delicacy in three sets.
- Constantly stir the composition and remove the foam.
- Turn off the stove, cool the mass a little, chop the berries with a blender.
- Bring to a boil again, cook for 7 minutes.
- To make the dessert thick, add gelatin to the composition (pre-soaking it in water).
- When the composition boils, add the prepared thickener and lemon juice.
- Boil the composition for 5 minutes.
- Cool, pour into jars.
How to cook strawberry jam
According to this recipe, the product turns out beautiful, fragrant. Due to the short heat treatment, the berries retain many vitamins. Needed for cooking the following ingredients:
- fresh berries - 1 kg;
- sugar - 1.2 kg;
- citric acid - 2 g.
How to cook:
- garden strawberries wipe, combine with sugar in a separate bowl.
- Wash jars (volume 0.2 l) for storage well and sterilize.
- Pour 1 cup sweet puree into a small saucepan.
- After bringing to a boil, boil the mixture for 5 minutes.
- Take the prepared jar.
- Add citric acid.
- Pour in finished product, roll up the container.
Strawberry jam with pectin
What you need:
- fresh berries - 2 kg;
- freshly squeezed apple juice - 2 tbsp.;
- sugar - 1 kg;
- pectin - 2 sachets.
How to cook:
- Separate the berries from the stalks, wash, dry.
- Pour boiling water over raw materials, leave for half an hour.
- Grind the berries in a puree with a blender, fork or sieve.
- Place everything in a dessert bowl.
- Add pectin to the berries, mix the mass.
- Cook over moderate heat.
- To prevent the dessert from burning, constantly stir the mass.
- When the composition boils, add Apple juice with sugar.
- Boil for 10 minutes.
- Prepare the container: wash, steam.
- Arrange the finished product in jars.
- Roll up the lids.
Video: thick strawberry jam
Today we will cook a quick and very tasty Strawberry jam with added pectin. The recipe for making this strawberry jam is simple. Even if you have encountered conservation for the first time, according to this recipe, you will definitely succeed.
Based on 1 kg of strawberries and 500 g of sugar, I got two jars of strawberry jam, 0.5 liters each. That is, 2 liters of such jam will come out for 2 kg of strawberries and 1 kg of sugar, and so on. It is very convenient to know in advance how many jars and lids to sterilize. Sterilization of dishes should not be ignored. Personally, I sterilize like this: I wash the jars with soda and rinse thoroughly, then put them in the oven on the grate upside down and keep them in the oven at a temperature of 80-100 degrees for 15 minutes. Boil the lids for 3-5 minutes a small amount water. Everything is very simple.
Strawberry jam, prepared according to this recipe with the addition of pectin, turns out to be a very beautiful saturated color (not dark) and has a medium-thick consistency, a bit like jam. It is not necessary to add acid to this jam, since half the amount of sugar does not interrupt the taste of strawberries, due to which its slight natural sourness is preserved.
Ingredients:
- 1 kg strawberries
- 500 g sugar
- 1 sachet of pectin
strawberry jam recipe step by step
We sort out 1 kg, separate the tails. Wash strawberries thoroughly from earth and sand.
We shift the strawberries into a deep bowl and interrupt with an immersion blender, but not too much. We allow enough pieces to remain in the mass.
To cook strawberry jam, we need a saucepan with a thick bottom. Pour chopped strawberries into it and add 0.5 kg of sugar. We put on fire and wait for the moment of boiling, while we do not leave the pan and periodically stir the mixture.
After boiling, reduce the heat to a minimum and continue to cook strawberry jam for another 15 minutes. During the boiling process (after the sugar has dissolved in the strawberries), a pale pink or even white foam will begin to form on the surface of the strawberry jam. It should be removed with a spoon and cleaned. This is done so that the jam retains its bright and rich scarlet color. This removed foam can be collected in a small jar and then used in food.
After 15 minutes of active boiling, add pectin to the strawberry jam. You should carefully read the instructions on the package. Usually 1 sachet of pectin (the name may be different - "Zhelfix", "Dzhemka" and so on) is designed for 1 kg of fruit or berries. In some cases, manufacturers recommend diluting pectin in water before adding pectin to jam. In general, add pectin to the jam and boil it for another 10 minutes.
Then remove the pan with strawberry jam from the heat and pour it into sterile jars.
We fill the jars with strawberry jam with pectin almost to the brim (but still leave 5-10 mm to the extreme top point) and immediately cork with lids. Once completely cooled, the strawberry jam will thicken.
What is the difference between confiture and jam
Often jam is called jam, and jam is called confiture. A beautiful word, and it seems that there are no special differences. In fact, this is not true:
- In jam, berries and fruits are boiled when cooked. To do this, the sweet mass is brought to a boil and boiled well for 20-30 minutes.
- In jam, the berries, on the contrary, should retain their shape. Therefore, it is subjected to a short but repeated heat treatment. Moreover, the product should cool down between cooking.
- Confiture is a type of jam. It should be jelly-like, but include whole berries or pieces of fruit.
Confiture can be prepared from almost all fruits and berries. For example, from cherries, strawberries, sweet cherries, gooseberries, apples, etc. The cooking process is a bit like making jam. Fruit cut into pieces large berry can be used whole. Sugar, citric acid or lemon juice is added. The sweet mass is cooked on a small fire. Depending on the type of confiture, gelling additives may not be used at all. In strawberries, the pectin content is 4% per 100 g of berries, and 1% pectin is enough to create confiture or jelly. Alcohol is sometimes used as another ingredient: rum, cognac or liqueurs. Confiture is cooked for a short time: 5-15 minutes. To check the level of thickening of the dessert, you need to drop it on a saucer or plate. A drop of ready-made treats should not spread.
Confiture is prepared from almost any berries and fruits, but it turns out to be especially tasty from strawberries.
Store confiture at a temperature of 5 to 20 degrees, in a dark and cool place. It can be a refrigerator, where a constant temperature is always maintained. Shelf life of such blanks: 12 months from the date of preparation, with hermetically sealed lids at a relative humidity of not more than 85%. A basement, pantry or cellar is also good for winter dessert. True, the temperature in the cellar does not always correspond to the norm, and the thermometer shows values of +1 degree. If you keep jams at a mark below +5 ° C, the delicacy may become sugary. The shelf life of confiture under such conditions varies depending on the sterilization and the quality of the packaging. sterilized product in glass jars may not deteriorate up to 12 months, unsterilized - up to 9, and in plastic containers - from 3 to 6 months.
What is sterilization
Sterilization is a heat treatment process temperature regime from 100 degrees and above. This kills microorganisms, including those that are spore-forming.
Sterilization of canned food is carried out as follows:
- Banks are filled with the finished product.
- A wooden stand is placed at the bottom of a large pot or tank. This is done so that the banks do not burst and do not beat against each other.
- Covered, but not clogged, jars are placed in a saucepan and poured “up to their shoulders” with water.
- It must be remembered that the sterilization time is counted from the moment the water boils.
- Upon completion of sterilization, the jar is removed and quickly closed with a lid.
The time required for sterilization begins to count from the moment the water boils in the pan, otherwise the cooking technology will be violated
Table: the ratio of sugar and water for syrup per 1 kg of strawberries
Winter Recipes
Before the implementation of any of the proposed desserts, strawberries are washed well and the stalks are removed.
Confiture with liqueur
We will need:
- strawberries - 1 kg;
- sugar - 500 g;
- lemon - 1 pc.;
- liqueur - 3 tbsp.
Cooking:
- The berry is cut into pieces.
Berry for confiture should be cut into halves or quarters
- Peel the zest from the lemon.
Lemon zest can be cut with a knife or removed with a grater
- Lemon juice is squeezed by hand or with a juicer.
Lemon juice will increase the amount of acid in the finished jam
- Sugar, zest and juice are added to strawberries.
Strawberries are mixed with all ingredients except liquor
- Heat the product over low heat and, stirring constantly, bring to a boil. Then boil for 4 minutes.
Strawberries for confiture boiled for more than 5 minutes
- Add liquor (you can use any) and mix.
Liquor is poured into confiture at the very end of preparation.
- Confiture is laid out in jars and tightly twisted with lids.
Video: sweet treat with liquor for the winter
Classic variant
Required products:
- strawberries - 3 kg;
- sugar - 6 kg;
- rum - 300 ml;
- salt - 1 tsp;
- citric acid - 20g.
For confiture, you should choose a medium, not too large strawberry. Such berries are considered the most fragrant.
Cooking:
- Half the sugar is mixed with salt and citric acid.
You can take regular sugar - white, or, for more flavor, add brown
- The resulting mixture is added to strawberries and left for 7-8 hours.
Strawberries with sugar are left for a while to give juice.
- After the strawberries release juice, cover it with the remaining half of the sugar. Then put on fire.
The fire must be minimal so that the confiture does not burn.
- When the berry mass boils, the fire is increased - it is necessary that the strawberries rise. And immediately reduce - the berry falls. This is done 3-4 times for 15 minutes.
- Turn off the gas and pour rum into the dessert.
Rum will add flavor to the dessert and serve as a natural preservative.
- The prepared delicacy is distributed into jars and twisted with lids.
The confiture distributed over the strawberries should be removed in a cool place
Preparation with pectin
Required Ingredients:
- strawberries - 1 kg;
- sugar - 1 kg;
- pectin - 30g.
Cooking:
Video: strawberry dessert with pectin
Delicacy with gelatin
We will need:
- strawberries - 3 kg;
- sugar - 3 kg;
- gelatin - 6 tbsp.
Cooking:
Dessert with starch
Required products:
- strawberries - 1 kg;
- sugar - 400 g;
- water - 200 ml;
- corn starch - 25 g.
Cooking:
Confiture with vanillin in a slow cooker
Ingredients:
- chopped strawberries - 1 kg;
- sugar - 1 kg;
- pectin - 2 tbsp;
- vanilla - 1 pod.
Vanilla can be replaced with vanillin in a bag: 1 pod is equal to the powder on the tip of a knife.
Cooking:
Preparation with basil and mint
Confiture products:
- strawberries - 800 g;
- sugar - 600 g;
- basil - 20 leaves;
- mint - 20 leaves;
- zest of 1 lemon.
Cooking:
Instead of mint and basil, you can take rhubarb, and replace lemon with orange. Confiture will have no less bewitching aroma.
One of the simplest and most delicious berry preparations is strawberry jam, the recipe for the winter is so simple that you can start your harvesting “career” with it without fear that the jars will explode or the berries will not boil, because, unlike jam, strawberry jam has homogeneous structure. In fact, this is a berry puree, boiled together with sugar. Strawberries can be turned into homogeneous mass blender, but it is not at all necessary to achieve a perfectly smooth puree structure, you can simply mash the berries with a crush or fork - then the jam will include small pieces. cook Strawberry jam it is necessary with a slight heating, so as not to allow intense boiling, otherwise the hot jam will splatter. Adjust the heat so that you get only a slight gurgle. In order for the jam to be guaranteed to stand all winter, you need to boil it for half an hour, let it cool without pouring it into jars, and heat it again, and then boil for another five minutes, stirring occasionally so as not to burn. The jam will be thick, somewhat jelly-like, with a bright color and intense strawberry flavor.
Ingredients:
- 500 g fresh ripe strawberries
- 200 g granulated sugar
- 1/2 tsp citric acid (or 2 tablespoons freshly squeezed lemon juice)
How to make strawberry jam for the winter
Strawberries for making jam will be mashed, so, unlike jam, you can take berries of any size, any shape, even fruits with small defects are suitable. Of course, you should definitely cut off the spoiled fruits and remove the rotten places (you can simply cut off the dubious part of the berry). At the beginning of cooking, there is a standard preparatory procedure - we remove the stalks from the strawberries, wash the berries under running water and let the moisture drain.
Now you need to chop the berries in any convenient way. Using a blender will help you get a perfectly smooth puree. If you mash strawberries with a fork or a potato masher, then the structure of the finished jam will be somewhat different - small pieces will give the jam a special charm.
Carefully transfer the resulting puree to a saucepan or ladle. Add granulated sugar and citric acid (acid can be replaced with two tablespoons of lemon juice). Over medium heat, stirring occasionally with a wooden spatula, bring the mixture to a boil. Reduce the fire. Jam should not boil much. Boil it for half an hour on a fire less than average.
During cooking, be sure to remove actively emerging foam.
In order for the jam to be guaranteed to stand until spring, it is advisable to boil in two approaches (cool, then boil again for 5 minutes and roll up).
Arrange the finished hot jam in sterile jars and seal with clean lids.
Strawberry jam can be cooked not only as winter preparation, and how summer dessert. To save the maximum amount of usefulness, vitamins, boil the jam for no more than 10 minutes. Leave to cool completely on the stove, transfer to clean jars and refrigerate. In this case, the jam is not so thick, but if you leave it in the refrigerator for ten days, then the jam will noticeably thicken and its structure will become delicious. Jam is not as sugary in taste as jam, and its viscosity makes it possible to apply jam on a morning bun or toast more accurately than jam. Strawberry jam has an excellent color, its taste and aroma are simply amazing!
