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.
In contact with
Strawberry jam - even sounds fragrant. And it looks and tastes great! Strawberry jam- this is an easy way to stock such a delicious berry for future use, boiling it in sugar syrup.
In addition to being a berry loved by many for its taste and aromatic qualities, it is valuable for its organic acids; rich in nitrogen, iron, potassium, cobalt, silicon, manganese, phosphorus, iodine; contains pectin and the most important vitamins: A, C, E, B, R. B fresh, of course, according to the vitamin and mineral indicators listed above, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.
The process of boiling berries and fruits, everyone knows, deprives them of their vitamin qualities, but mineral salts, beta-carotene, organic acids and fiber are preserved in strawberry jam. It is better to give preference to this method of boiling strawberries, which is a five-minute jam, in which, during short-term heat treatment, the valuable qualities of strawberries are more preserved.
It is generally accepted that strawberry jam can have a beneficial effect on the formation and content of red blood cells in human blood, due to which metabolism is normalized and arterial pressure, which helps to strengthen blood vessels; immunity and balance of iodine in the human body are maintained. The diuretic properties of strawberry jam help with colds and even promote sound sleep.
The antioxidant properties of strawberry jam to some extent prevent the formation of tumors in the human body, being a prophylactic. This is such sweet medicine! No wonder the famous Carlson preferred to be treated exclusively with strawberry jam.
If you collect strawberries for jam on your site, then this should be done on a sunny day - without morning and evening dew, so that the berry is not watery. When choosing a berry on the market, give preference to dry and whole berries, equally ripe and equal in size - for best quality future jam.
It is advisable not to postpone the preparation of strawberry jam, so as not to lose its integrity, and in no case keep it in the refrigerator beforehand. The most beautiful and complete jam is obtained from medium-sized, preferably identical berries.
What do you need to make strawberry jam?
First of all, you need to choose a suitable container for the process of boiling strawberries. This can be a traditional copper grandmother's basin or any metal pan with a thick bottom, large enough, but made of corrosion-resistant metal to avoid unwanted chemical reactions.
The next step is the sterilization of suitable glass jars and tin lids, which must be thoroughly washed. detergent for dishes. Prepared jars should either be fried in the oven on a baking sheet covered with a towel, or steamed in a suitable kettle with boiling water. Either way, the jars are upside down. Wash hard lids with dishwashing detergent and boil in a small container. Thoroughly rinse and scald with boiling water all related items: a funnel, pouring spoon or ladle. The quality of the seaming key is quite important, because it is precisely because of its dilapidation that the sealing is not complete.
Pour the finished strawberry jam into dry and clean jars, without adding 1 centimeter to the edges of the dishes, and immediately cork with a can key under a hard lid. Closed banks with jam, it is better to cover until it cools evenly, in order to avoid a drop on the lid, which can later turn into a moldy plaque even in sweet jam. Storage in the future is normal - in a cool, dry place. Although it is difficult to strictly determine the shelf life of your jam, it is not advisable to store it for more than one year.
Preparing berries for strawberry jam
Sorting strawberries for jam is best done on the table. Small berries - in jam, medium and large - for dessert or in a pie. Discard poor quality berries. It is better to wash the selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use as a tea for discomfort in the stomach and intestines.
If the strawberry is a greenhouse, then it can be washed in a sieve with running water, but if it grew on the soil in the garden, then it is better in a saucepan with big amount water, so as not to injure the berries, but carefully remove with a slotted spoon or by hand and spread in a thin layer on a towel to dry from water.
1. Homemade strawberry jam recipe
The berries are washed in several waters, the sepals are torn off, sorted by size, dried on a towel. If you need to introduce into the jam even large berries, then they can be cut into slices.
The proportions of strawberries and sugar for jam: 1 kilogram of sugar - 1 kilogram of strawberries. If the berry is not sweet enough, then depending on your preference, you can add 200-300 grams.
The berries are already in the cooking container, pour granulated sugar there in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with strawberries on fire and bring, without interfering, to a boil. From the moment the berries boil, you need to cook for no more than 5 minutes, constantly removing the resulting foam. The basin with jam is set aside from the fire for 10 hours until it cools completely and dense berries form.
Bring the jam back to a boil and cook for five minutes, followed by settling for a 10-hour break. There should be three such "five minutes". After the third - the jam is ready, pour it hot into dry sterilized glass jars, cork sterilized tin lids and a can key. Cover with a towel until completely cool and store in a dry and cool place at room temperature.
2. Quick strawberry jam recipe
Lay the prepared berries in layers with sugar in a bowl suitable for cooking. Proportions of ingredients: 1 kilogram of strawberries - 1.2 kilograms of granulated sugar. Put the filled container with strawberries and sugar for a period of 4 to 6 hours in a cool place until the juice naturally forms.
The berries prepared in this way should be boiled until cooked in one step, constantly removing the foam formed during the cooking process. Until the moment of boiling, the container with jam must be periodically shaken and twisted, and from the moment of boiling, transfer to the smallest fire to avoid burning.
3. Traditional Strawberry Jam Recipe
Ingredients:
- granulated sugar - 1 kilogram;
- table vinegar - 1 tablespoon;
- table salt - 1 pinch.
Prepare strawberry jam like this:
- IN suitable dishes put all the ingredients of strawberry jam at once and wait for the natural juice. Put on fire and bring to a rapid boil, constantly removing the resulting foam. Cook in one go until done.
- Arrange the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and safely sterilize in boiling water for 10 minutes, after which the jars are taken out with a special jar holder and corked with a quality key.
- Cover jars with strawberry jam with a towel until cool without an internal cold drop. Store jam at room temperature, preferably in a dry and cool place.
4. Classic strawberry jam recipe
Preparation of berries, dishes for cooking and canning is traditional: wash the berries, pick the sepals, glass container and hard lids for canning finished products sterilize.
Ingredients:
- fresh strawberries - 1 kilogram;
- granulated sugar - 1.5 kilograms;
- water for syrup - 1 cup.
Some housewives believe that this method of cooking “five-minute” strawberry jam helps to better preserve vitamins in it, which is not sufficiently certain, but it’s worth a try.
By classic recipe strawberry jam - cook like this:
- Place in a suitable container required amount sugar: per 1 kilogram - 1 glass of drinking water - and cook the syrup over medium heat until the sugar is completely dissolved.
- Berries are laid out in the prepared boiling syrup, brought to a boil and boiled for five minutes with gentle stirring. As soon as the jam is cooked, cover with a lid, remove from heat and cover the pan with a towel to cool more slowly.
- The cooled jam remains to be laid out in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. Top can be sealed nylon cover. Store at room temperature in a dry and cool place.
- There are many ways to test the readiness of strawberry jam. Experienced housewives this is seen by eye, and those who doubt can drop the syrup on a cool saucer and, by the non-spreading drop of syrup, understand that the jam is ready.
- It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam so that the berry to the berry and the aroma, like from the garden.
- To avoid sugaring the strawberry product, you should add a little vinegar or lemon juice - they will help the jam to thicken evenly and correctly, preserve the color of the berries better and give a special unsweetened taste.
- The addition of a small piece will help to better cope with the foam. butter at the end of the boil.
- If the lid on the jar of jam did not fall down after it cooled down, did not become concave, then it is better to store such a jar in the refrigerator and use its contents in the first place.
What could be better than cold winter evening brew a strong cup of tea and open a jar of fragrant strawberry jam, carefully stocked since the summer? Therefore, today is about how to cook strawberry jam so that the berries in it remain intact.
By the way, not so long ago I wrote about and yet. You can also take a look at these pages.
In order to keep the berries whole when cooking jam, you should know a few tricks. Firstly, the crop must be harvested in dry weather and immediately start cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing, strawberries should be dried on a paper towel for 10 minutes.
Thick strawberry jam with whole berries without boiling
I recommend using a medium-sized berry for making thick strawberry jam. Do not forget that it will actually be cooked without cooking, but only poured with hot syrup. Then it will be completely saturated, and your blanks will easily stand all winter.
Ingredients:
- 1 kg of ripe strawberries;
- 500 g of granulated sugar;
- 100 g of water.
How to cook:
1. Sort the strawberries, rinse thoroughly in running water and peel the green stalks. Transfer it to an enameled or heat-resistant bowl.
2. Mix sugar and water, put on medium heat. Boil the mixture for 3 minutes, no more is needed. This is enough to dissolve the sugar.
It is necessary to ensure that the syrup does not begin to turn white and turn into caramel.
3. Pour berries with hot syrup, mix gently with a spatula or spoon. Cover with a towel and let cool.
When I make jam, I never stir it with a spoon. I just gently shake the basin so that the berry is mixed. And it never falls apart for me - it always turns out strong and whole.
4. As soon as the syrup has cooled completely, it must be drained and boiled for 5 minutes. Pour over the strawberries again and let cool again. This point must be repeated 5 times.
decompose ready jam in sterile containers and roll up the lids. Turn the jars over, wrap them in a warm blanket and leave to cool. This is an additional sterilization of the jam.
Banks should be stored in a cool, dry place so that the sun does not fall on them.
How to cook thick strawberry jam with whole berries. Recipe for the winter
Strawberry jam cooked according to this recipe turns out to be simply excellent: thick, viscous, “like grandmother’s”, berry to berry. At the same time, strawberries retain their texture. It is prepared, of course, longer than. But the effort and time spent are worth it: in winter, delight and a standing ovation are guaranteed!
Ingredients:
- 2 kg strawberries;
- 1.2 kg of sugar;
- freshly squeezed juice of 1 ½ lemons.
How to cook:
1. Rinse the strawberries, leave in a colander to drain the water;
2. Peel off the stalks. They will definitely be redundant 😀
3. In a deep saucepan or basin, pour the berries with layers of granulated sugar. Let stand overnight or overnight to release the juice.
4. Put on medium heat. Squeeze out lemon juice and pour it into the strawberries. When the jam boils, remove the foam from it. Cook for 15 minutes.
5. Carefully remove the berries from the syrup with a slotted spoon and spread them on a flat dish in a thin layer.
6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.
7. The jam is ready: you can lay it out in a sterile container and roll it up with lids.
Turn jars upside down and let cool room temperature.
Delicious strawberry jam
Jam always turns out delicious, and it is also good because for its preparation it is not necessary to use selected strawberries and maintain their integrity. Suitable berries of different sizes, and even a little rumpled. You can simply cut off the damaged areas and put it to work.Depending on what kind of jam you prefer, you can completely grind the berry with a meat grinder, blender or food processor, mash the strawberries with a fork, or simply chop, leaving small pieces.
Ingredients:
- 1 kg of sweet strawberries;
- 800 g of sugar;
- 1 teaspoon of agar-agar powder;
- 4 tablespoons of water.
How to cook:
1. Clean strawberries from debris, rinse in cold water, cut off all the green ponytails.
If necessary, trim any bad spots. If this is not done, the jam will not last long.
2. Grind the berry to the desired state, mix with sugar and put on medium heat.
3. Leave to boil over low heat for 15-20 minutes, until the jam darkens and becomes thicker.
Foam must be removed!
4. In a separate container, allow the agar-agar to dissolve in warm water 2-3 minutes. Add the thickener to the boiling jam and stir.
After 5 minutes, the jam will thicken even more and begin to "gurgle" - this is a sign that it is ready.
5. Arrange in sterilized containers and close with lids. Leave to cool in a warm, dark place.
Do not even hesitate, jams and jams according to my proven recipes will turn out to be very tasty and fragrant. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you again!
Probably there is not a single person who would not love strawberries. This very first, bright and fragrant berry always pleasing to the eye. And when she flaunts on the table, she always cheers up.
It is not only the richest source of vitamins, but also a real delicacy. But, unfortunately, her age is very short. On the strength of two - three weeks, you can enjoy her presence on the table. And then wait another year.
But you can't wait, can you? You can prepare a berry for the winter. And there are many ways for this - you can freeze it, make compote from it, and, of course, cook a delicious fragrant treat.
There are also many recipes and methods for such a delicacy today. This and the so-called classic options, including such a popular method today as a five-minute, ”according to which many housewives have been preparing for many, many years. And pass the recipe from mother to daughter, and so on.
And now, with the advent of household appliances in every home, they began to cook in a slow cooker, or without cooking at all. Keep it in the freezer at the same time. And also invent original recipes such as gelatin. And all in order to please your beloved household.
Today we are preparing it from strawberries, but by default, we understand that basically, we all use country Victoria for these purposes. After all, basically in our beds it is she who grows. It bears fruit better, does not freeze in winter and is also sweeter in taste. That is why gardeners love it so much.
A real strawberries can be collected in the forest, or on forest clearings. There is a lot of it on the sunny slopes of the hills. Although it is rather small compared to Victoria, it is more fragrant. Although it is also grown in summer cottages. My mother specially plants two beds of strawberries to make jam. She believes that it is tastier and more aromatic.
In general, according to today's recipes, you can harvest both strawberries and Victoria, and even strawberries. All of them are relatives, differing in size, taste and aroma. And the cooking technology is the same for everyone.
And so, let's get started.
This is a very simple recipe that many people cook according to. And today we will cook. To prepare it, we need only two ingredients - strawberries and sugar. And, of course, desire and good mood.
We will need:
- strawberries (Victoria) - 1 kg
- sugar - 650 - 700 gr
The number of strawberries can be any. In this case, the amount of sugar should be proportionally changed. Also, its amount may vary slightly depending on the sweetness of the berry. If the berry is sweet, then 650 grams is enough.
There are recipes where 1 kg of sugar is added for 1 kg of berries. You can cook like this, especially those who like it sweeter. And in the following recipes, we will also use such proportions.
Cooking:
1. Put the strawberries in a bowl, pour water over it for 1 - 2 minutes and rinse with your hands. Then put a small batch in a colander and rinse it again with water, lowering it into a container of water. Then remove the stalk by gently pulling it and twisting it slightly. Try not to crush the berry.
First, remove the stalk, and then wash the berry is not recommended so that the juice does not flow out of it.
2. Then drain the water, put a new batch of berries in a bowl and rinse it again. And so on, until it's all over. It is better to wash and clean it in small batches.
3. Put the peeled strawberries (Victoria) into a saucepan or basin in which you will cook. It is better to shift it in layers mixed with sugar. To do this, pour a little sugar into the basin, like a small pillow. And already lay the first layer of berries on it, which, in turn, sprinkle with a layer of sugar. And so on.
4. Now you need to leave it for several hours, you can even overnight. It's okay if it stays at room temperature. Victoria should start up the juice, and in sufficient quantities. But if the weather is very hot, then put it in the refrigerator.
The only thing to remember is to cover the container with a towel. So that nothing accidentally gets into the content.
To see if she let in enough juice, you can slightly tilt the container. Moreover, a sufficient amount of sugar may still lie at the top, but quite a lot of juice has already formed at the bottom. And if so, then it's time to start cooking.
5. Put the container with berries on medium heat and start heating. During this process, even more juice will form and soon it will cover all the berries. And that's good, so they will turn out juicy.
And at this stage there are two ways
- the first is to cook immediately until tender. But in that case, we will gain time, but we will lose the bright color of the berries.
- the second is to cook in several stages. And in this case, we will keep the bright color of both syrup and strawberries. In addition, all the fruits will be whole, which is called "berry to berry."
And I choose to this case second option. And I will describe the first in the next recipe.
6. At some stage of heating, white foam will begin to appear, it will need to be carefully removed with a wooden spatula. With it, gently lower the berries into the syrup so that they are better fed with sugar syrup. And we already have it in all its glory - bright, tasty, rich. We seem to bathe the berries in it and wait for the syrup to boil. That's when you need to turn it off.
Distinguish at the same time when it is just boiling, and when it is already boiling. When boiling, active "bulks" appear on the surface, and when boiling - single and weak ones.
After turning off the fire, “buy” a little more strawberries, lowering them with a spatula into sugar syrup.
7. Remove the basin in a secluded place, and leave for 8 - 10 hours to infuse.
Ask why in secluded?! No, don't think that this will make it taste better. I just had such a case when I left the basin on the kitchen table. My cat apparently liked the smell coming from the pelvis, or curiosity played a major role, in general, he jumped on him, hooked him with his paws and knocked him over.
The syrup with berries shot up in all directions to the very ceiling, eventually spreading in a large red spot over the recently bought new carpet.
The cat first froze for a second, then began to rush like crazy around the house, jumping on sofas, beds, armchairs ... In general, on everything that came across on the way.
It’s good that the jam has cooled down and wasn’t too hot already.
And it also needs to be said that it was a pitted cherry delicacy. And before that, I took out these very bones for 4 hours, or even more!
Needless to say, it had to be prepared again, the carpet changed, all sofas and armchairs were washed, and repairs were made in the kitchen. Well, first calm down and bathe the cat ...
Since then, I always put the basin with the contents in a secluded place.
8. After the berries are infused and saturated with syrup, put the container on the fire again, and bring it to a boil again. We also remove the foam. So repeat the whole process 3-4 times.
For everything, about everything, it may take two full days and one night. At night we fall asleep with sugar and leave to infuse until the formation of juice.
Warm up in the morning, leave until the evening. Then the next day we warm up again in the morning and in the evening. That is only four times.
During the entire cooking process, the color of the syrup practically does not change. It remains the same bright, juicy and saturated. And it is clear that all the berries remained intact and unharmed. Beauty, and more!
9. And the next step, we need to pour our delicacy into sterilized jars, cover with sterilized lids and twist. Since we don’t have too much sugar in the syrup, the jam must be hermetically sealed. So it will be better stored and will not lose color.
At the same time, it is not necessary to sterilize it, but it is necessary to pour it into jars only when hot.
It must be said that while it is hot, it is liquid, then it will cool down, infuse and become thicker. But if you want to see it even thicker, then add pectin to it during cooking.
Also try to put in jars more berries, and only then add syrup, as much as you want. And if the syrup remains superfluous, then it can also be poured into sterilized jars and closed with lids. It will then come in handy for spreading cake layers, or, which we all love so much.
This will be especially good for those who really like to catch berries from the syrup (I'm just one of those). And in this version, it will be possible to eat almost only berries.
10. Turn the twisted jars over and place them on the lids. Cover with a blanket or a large thick towel, and leave in this state until completely cooled.
11. Then turn over and put in a cool dark place for storage.
I cooked from 2.5 kg of Victoria and 1.5 kg of sugar. And from this amount I got 5 half-liter jars.
In winter, open a jar and eat with tea. The jam turns out beautiful, bright and very tasty. Eating it is a pleasure!
Thick and tasty delicacy "Berry to Berry"
If you do not have free time, then you can not spend two days cooking. You can just boil it right away. This method is generally considered classic and is also often used by housewives.
In this case, the color will not be as bright as in the first recipe, but the finished product will be thick and with whole berries. That is, the way we wanted.
It will turn out quite thick, but if you want, you can add pectin during cooking, and it will be super-thick. I don't do that, I prefer to cook it without any additional additives.
We will need:
- Victoria - 1 kg
- sugar - 1 kg
Cooking:
1. Pour the berry with water for a couple of minutes, drain the water, rinse again if necessary, using a colander.
Then remove the stalk, holding it with your fingers and turning the berry. If it is hard, and it is better to pick it up so that it remains whole, then cut off the stem with a knife.
Do not keep the berry in water for a long time, it becomes watery from this.
2. Wash in small batches and put in a container in which you will cook.
3. Sprinkle it with sugar as you lay it out. We won’t mix it later, so it’s better to pour Victoria in layers.
Usually sugar is used in a ratio of one to one. That is, how much Victoria, so much sugar. This is the standard. But there are exceptions. So, if the berry is too sour, then sugar can be added, at least by 100, and even by two hundred grams.
4. Cover with a towel and leave to infuse. The berry should release juice. This may take from 2 to 8 hours, depending on the variety, size and degree of maturity of the Victoria.
If after 4 hours of standing the juice is not enough, then put the container with the contents in the refrigerator and let it stand for more. In this case, you can leave it overnight.
Or you can speed up the process and put the container on a very low fire so that the contents are slightly warm. But, the main thing is that the sugar that has accumulated at the bottom does not burn. When you see that enough juice has stood out and the sugar at the bottom has melted, the fire can be increased to medium.
5. To check if there is enough juice, you can simply turn the container slightly on its side. And if it is formed in sufficient quantity, then it will appear above the berries. Although there may still be a layer of sugar at the top.
6. In this case, it's time to put the container on fire. At first, let it be very small, I would even say minimal, so that the sugar does not burn and completely dissolves. Then it can be added to medium so that the syrup boils faster.
7. After the syrup boils, set the minimum heat again and cook until tender. Periodically, while “bathing” the berries with a spatula. It can also gently mix the contents.
This may take approximately 50-60 minutes.
8. Readiness can be checked in this way. If you put a drop of syrup on a saucer and it does not spread, then it is completely ready.
There is also such a way to check. Pour a spoonful of syrup onto a flat plate and draw a line along the surface with the same spoon. If the line remains clear even after some time has passed and the syrup does not fill it, then everything is ready.
And before, we dripped a drop of syrup on a fingernail, and if it didn’t drip when tilted, this indicated that it was time to turn off the fire.
9. Sterilize jars and lids in advance, pour hot jam into them and tighten the lids. Turn the jars over and cover them with a blanket or large towel. Leave until completely cool.
Then turn to the usual position, put in a dark cool place.
10. Open in winter and eat with pleasure!
You can simply eat a delicious treat with hot tea, or you can serve it to, or.
Thick jam "five minutes" with whole berries
There are several ways to cook this way. One of them provides for approximately the same execution as we had in the first recipe.
That is, the berries are sprinkled with sugar, then you should wait until the juice appears. And only after that we cook three to four times for 5 minutes. Between brews, we keep time for 10 - 12 hours, or even more, allowing the berries to cool and soak well with syrup.
There are several rules for such preparation:
- berries must be ripe and undamaged.
- cook in small batches. It is advisable to take no more than 1 kg of berries at a time, and even a little less is better. This is enough fast way, and it is very important to achieve rapid and uniform heating of the berries. And this can be done only when there are few of them.
- measure the amount of ingredients not in kilograms, but in containers. That is, if you use a bowl as a measure, then you will need such a bowl of strawberries, and the same bowl of sugar.
We will need:
- bowl of strawberries
- bowl of sugar
- water - 100 ml
Cooking:
1. Rinse and pour the berries cold water. Let it lie a little in it, but not more than a couple of minutes, then carefully remove the stalk. Put the berries on a plate to drain excess water.
2. We will cook jam on pre-prepared sugar syrup. And you need to approach this issue very carefully.
Pour sugar into a bowl and fill it with water. You can also use a heavy-bottomed pot for this to keep it warm and not burn the sugar.
3. Mix sugar with water. We have little water, and of course it will not begin to dissolve in water, but it will absorb moisture and it will be easier to melt it later.
It could also be added more water(there are recipes where both 500 and 600 ml of water are added), then it would be easier to prepare the syrup. But in this case in finished product there will be more liquid than berries. Therefore, we pour a little water and we will carefully monitor that everything works out as it should.
4. Put a container of sugar on medium or low heat, arm yourself with a wooden spatula in advance and, stirring constantly, begin to melt it. At first it will be too thick and sticky. At this stage, you need to mix it especially carefully so that it does not burn. But gradually it will become thinner, and in the end it will look like this.
This is a very important moment. If you burn sugar, it will no longer be suitable for subsequent cooking. It will be necessary to start all over again.
5. That is, at this stage, there is no need to wait for liquid syrup, it will not be like that, since there is too much sugar and too little water. It is only important to melt the sugar, which we did.
6. It's time to spread the berries in the syrup. Put and mix gently, it is better to use a wooden spatula for this, so as not to damage the strawberries.
7. At first, the boiling will stop, and this is understandable - after all, the berries are cold, and now all the contents need to heat up again. And as soon as the heating occurs, the berries will begin to secrete juice, more and more liquid will appear, and the sugar will completely dissolve.
8. During this process, we heat the strawberries on a very low heat, and we no longer use the spatula. And so that the sugar does not stick to the bottom and the berries are evenly saturated with syrup, we just shake the pan periodically. To do this, we take it by the handles, using a towel, and simply shake it from side to side, and using light circular motions.
This action will allow you not to crush the berries, and they will remain whole and beautiful. Shake the pan every two minutes, while the contents will be evenly heated and saturated with juice.
9. Cook in this way until boiling and ready. How to understand if it is ready, you can follow these signs - if bubbles have gone around the edges of the pan, then you need to shake the pan again, warm the berries for 5 minutes, and that's it - they are ready.
10. At the ready you need to have sterilized jars and lids. Put in banks immediately hot product, cover with a lid and screw on.
11. Turn over and put on the cover under a blanket or a large towel. Let cool completely. Then set as usual. Store in a dark cool place.
Eat with pleasure!
Strawberry treat without cooking
Although our today's delicacy comes from the word "cook", but there is a recipe in which you can do without it. I know two such ways. One of them involves cooking strawberries in own juice, where a berry is put into jars, covered with lids and sterilized. Then it is twisted and put into storage.
But in this method, although we do not boil the berries, we still subject it to heat treatment using sterilization.
But the second way, just corresponds to the topic of the material. Let's take a look at it. Moreover, it is simple like no other.
We will need:
- strawberries - 1 kg
- sugar - 1 kg
The amount of sugar can be varied, depending on the sweetness of the berries. Minimal amount sugar 650 gr per 1 kg of strawberries and the maximum - 1.3 kg per kilogram. The more acidic the berry, the more sugar will be required.
But as a rule, everyone always adheres to the proportion of one to one. And for freezing, you can take less. But this again depends on the taste of the berries.
Cooking:
1. Place the berries in a colander and rinse. It is better to do this in small batches so that all the sand is washed off without hindrance.
For this method, it is better to take ripe berries of a small size. They are more likely to be saturated with juice, and will be tastier than large ones.
2. Then put the berries in a bowl and let the water drain. Then remove the stem.
3. Prepare a container in which we will cook jam. Pour some of the sugar down, lay the berries on top, from which the stalk was peeled. You should get a dense layer.
4. Then sprinkle with sugar again, and lay out the peeled berries again. And so on, until the end of one and the other.
5. Prepare a wooden spatula for mixing. Start gently mixing the berries with it, moving them from bottom to top. Try not to damage their integrity. The more carefully you mix, the more whole the berries will turn out.
For the first time, stir for 7-10 minutes until juice appears. As soon as it appears in sufficient quantity, remove the container to the side and cover with a towel.
6. Approximately every hour stir it again, and so the whole day. Or rather, to the state of readiness.
Readiness is determined as follows - with the next stirring, you will notice that there are no grains of sugar left in the syrup. That is, it must be completely, completely dissolved!
7. It happens that the berry is not very juicy, and the juice is formed slowly, which means that sugar dissolves worse. In this case, the basin with berries can stand for two days, and naturally it will need to be periodically mixed for two days.
If it is very hot outside, then on the second day it is better to put them in a cool place so that they do not sour. But in general this rarely happens, especially if you mix often. There is a lot of sugar, and this is a preservative, which just keeps the product from souring.
8. But finally, we saw that there were no sugar crystals in the syrup, and we can pack our preparation for the winter for storage.
You have probably already guessed how we will store our strawberries. That's right, we'll freeze it! And for this we will need plastic containers. They are different shapes, and different sizes, choose according to your taste.
You can even use plastic glasses from sour cream, especially if you have kept the lids from them. Or just buy new ones from the store. It's easy to buy them these days.
9. And so, spread out the contents into containers and put in freezer. Delicious fresh berries will delight you all winter. At the same time, retaining most of their vitamins. And the sugar will keep them from freezing completely.
Here is the jam!
By the way, it is also prepared from grated berries. They are also combined with sugar and stirred for a day or two until the sugar is completely dissolved.
My granddaughter just loves this dessert. Ready to eat it without stopping. Still, so delicious!
Delicious strawberries in gelatin
Recently, they began to cook such jam. It even looks more like thick jam. It has some advantages, and let me tell you about them.
- The product turns out to be very thick, and this has always been considered a great advantage for any dessert of this kind.
- It turns out bright and beautiful.
- It is beautiful and keeps for a long time.
We will need:
- strawberries - 1 kg
- sugar - 1 kg
- gelatin - 10 gr
- lemon - 0.5 pcs
Cooking:
1. Rinse the berry thoroughly and remove the stalk. Let the water drain.
2. Pour in layers along with sugar in the container in which you will cook. Let stand for a while and brew so that the juice stands out. This may take 2-3 hours. The container with the contents can be slightly shaken or stirred to speed up the process.
3. Put on a small fire and bring to a boil. Heat for 5 minutes, stirring with a wooden spatula. Take off the foam.
4. Remove from heat and leave to soak in syrup for 6 hours.
5. Then puree the berries with a blender and heat again for 5-10 minutes, gently stirring with a wooden spatula. Again, leave for 6 hours to infuse.
6. At the last stage, pour gelatin in advance a small amount water and dilute it to a homogeneous liquid state.
7. Squeeze the juice of half a lemon into the contents and put on fire.
8. As it boils, pour in a thin stream of gelatin. Cook everything together for another 10 minutes.
9. Immediately pour the hot product into sterilized jars and close with sterilized lids. Turn over, putting the jar on the lid and wrap it with a blanket. Leave in this state until completely cooled.
Then store in a dark, cool place, away from heating appliances.
10. Eat with pleasure. It is especially delicious to spread such jam on bread.
This recipe is a bit out of our topic today, since here we do not use whole berries, but overcooked ones. I just haven’t tried this option with whole berries, so I don’t know how it will turn out.
When I try it, I'll write a detailed recipe.
Strawberry jam in a slow cooker
Preparing a strawberry treat in a slow cooker is also quite simple. And it turns out to be just as thick and tasty as the previously prepared options.
And so that you have a little rest from reading, I bring to your attention a video. It tells and shows everything, so let's get together and see how it's done.
So if you have a slow cooker, then you can safely prepare a strawberry delicacy in it. Just do not forget to open the lid in time and stir the berries. So that each of them is evenly nourished tasty juice and sugar syrup.
And so that in winter we can enjoy delicious and fragrant dessert along with hot tea.
How to make thick strawberry (victoria) jam with whole berries
Delicious jam is made from delicious berries. This is an axiom for any dish, and ours today is no exception.
- All berries must be sorted out before cooking. Remove crumpled, beaten, and even more so, with rot. Even if you want to cut it. It is better to throw it away immediately, as it alone can spoil the wonderful taste of all the sweet treats.
- For harvesting, it is better to take medium-sized berries. It is also desirable that their size does not differ much from each other. Such berries are more likely to release juice and be saturated with syrup, which means they will be tastier. In addition, such berries warm up faster, which means they are less susceptible to heat treatment. And they keep better.
- You should wash the berry in several waters. It grows near the ground, and often even touches it. In addition, the rains leave their dirty marks on it. Therefore, rinse it first in a large bucket or basin, and then in small batches in a colander.
- You can wash strawberries in a diluted vinegar solution. This completely decontaminates the berry, and this will help to better preserve the treat, and "not play" while it is stored. Take vinegar based on 1 liter of water - 1 tablespoon of 9% or wine vinegar
- The berry should be washed along with the stalk, and only then removed. If this is done otherwise, then bacteria can get into the place of removal, which subsequently can also lead to the fact that the jam “plays” and the lid rises.
- In addition, juice immediately begins to stand out from the peeled berry, and we do not need to wash it off.
- Do not soak the berry in water for a long time, this will make it watery.
- If you want to make jam with whole berries, then during the entire preparation and cooking process, handle them very carefully.
- Use a wooden spatula or spoon for mixing, it is more gentle with mixing. In addition, there is a lot of vitamin C in the berries, and so that it does not react with metal spoons, it is better to use wooden ones.
- Cooking should be in specially designed bowls, or thick-walled stainless steel pans. Do not use aluminum cookware for cooking, so that the berries in it do not oxidize.
- It is best to prepare a delicacy without the presence of water, that is, in its own juice, or with a minimum amount of it.
- To do this, the berries should be sprinkled with sugar and left for 6 - 12 hours.
- During the cooking process, it is better not to mix the contents, but to shake them slightly, this will help not to burn the sugar and not to crush the berries.
- Try to choose recipes that can reduce the cooking time. The longer we expose the product to heating, the less vitamins remain in it. Of course, there will be a taste, but if there are also vitamins, it will be great in general.
- Be sure to properly sterilize jars and lids. Do this in advance so that all the water has time to drain.
- Pour the jam into jars carefully and carefully hot, or rather boiling. While the container with the contents is languishing over low heat, immediately out of it and transfer to jars.
- We spin it right away. Then turn over and put under the covers, stand. until it gets cold.
- Store blanks for the winter should be in a dark place to preserve the color, and in a cool place just to save.
- If the jam has undergone minimal heat treatment, then it is best to store it in the refrigerator.
Like these ones simple tips to make your jam fragrant, tasty, healthy and full of vitamins.
Be sure to prepare it. This process creates comfort throughout the house. It should always be on the table so that everyone can pour a mug of hot tea at any time of the day or night, spread a thick delicacy on bread and enjoy the taste in full.
Bon appetit!
For cooking from strawberries, it is better to choose berries that are dense, not sour, or slightly unripe, of medium size, so that they retain their integrity in the finished jam.
Rinse 900 grams of strawberries, blot with a damp towel, separate the ponytails. Put the berries in enamelware(volumetric pan or basin), pour 700 grams of sugar. Leave overnight for the berries to release their juice. I advise you to mix the berries once: so they do not boil soft during cooking.
We put the basin on fire. At this point, I put a few saucers in the freezer to help test the jam afterwards. We cook the jam over low heat, removing the foam and stirring it periodically (for this, you can slightly shake the container from side to side). Sugar should be completely dissolved. Once this happens, the fire can be increased to maximum. You can add the juice of a whole lemon to the boiled mass and cook for 8 minutes.
Then I carry out the following experiment: I put a teaspoon of jam on a frozen plate. When it cools, I touch it with my finger: if the liquid does not spread, the jam is ready. If the jam spreads, you need to boil for another 3 minutes. After again, you can do such a test and, if necessary, boil again.
Remove the jam from the heat, leave for 15 minutes and then pour into jars. Banks should first be washed well, sterilized and dried.
How to cook strawberry jam for the winter
There is another, quite and affordable, quick way to make delicious strawberry jam - based on sugar syrup.
For this, 400 g of sugar is required for 1 kg of berries. First you need to cook syrup from sugar and a glass of water. Then put prepared berries there, cook for 1 hour. At the end add 5 g citric acid, arrange in warm sterilized jars and roll up. In warm jars, the taste and aroma of berries is preserved better. Jam cooked in this way is more liquid and less sweet.
Take note: so that strawberry jam acquires spicy taste, you can add the juice of one lemon when cooking at the rate of 1 lemon per 1 kg of strawberries. And to make the taste extravagant, each strawberry is dipped three times in vodka.
It will take one day to cook the “five-minute” jam.
- strawberries 1 kg
- water ½ tbsp.
- sugar 800 g
Sort strawberries, wash and dry, remove tails. Then cover the berries with sugar for 8 hours. Then mix the strawberries and put on low heat, bring to a boil, remove the foam and cook, stirring constantly, for 5 minutes. Cover the container with jam with gauze, leave for 5 hours.
After that, put the jam on the fire again and cook for another 5 minutes, when the mass boils. After the jam, cool and again put on fire for 5 minutes of boiling.
Pour hot jam into pre-sterilized jars, roll up
How to cook strawberry jam in a slow cooker
- strawberries 1 kg
- sugar 1 kg
Strawberries must be sorted out, blotted with a napkin, dried. Then remove the tails. Put the berries in a multicooker bowl, cover with sugar. Close the lid of the multicooker, set it to the “quenching” mode and cook the jam for 1 hour.
Put the finished jam in sterilized jars, close the lids. Turn jars upside down and leave to cool completely.
By the way, for making jam in a slow cooker, you can also take frozen strawberries, in the same amount as fresh ones.
