Strawberry jam for the winter, a recipe for delicious strawberry jam with a photo. Delicious, thick strawberry jam

At the height of summer, the long-awaited first strawberries appear on the beds, appetizingly “blushing” from under the green leaves. In addition to its external "attractiveness", strawberries contain a large number of useful substances - sugars, folic acid, fiber, pectins, carotene, iron, calcium, phosphorus, magnesium, vitamins B and C. Therefore, housewives try to prepare at least a few jars of this wonderful exquisite delicacy. So, strawberry berries are great for making compotes, preserves, confiture and jam. Today we will pay attention to the last option and learn how to make strawberry jam - tasty, thick and fragrant dessert. We have selected the best step-by-step recipes with photos and videos for making strawberry jam with and without gelatin, with heat treatment and without cooking. For novice cooks, it will be interesting to master the “five-minute” recipe - as a result, you will get a healthy berry product with amazing taste and aroma. How to make strawberry jam in a slow cooker? With the help of this wonderful "helper", modern housewives create real strawberries from strawberries. culinary masterpieces- we recommend using our simple recipe and pampering your family with an amazingly tasty and delicate delicacy.

Delicious thick strawberry jam with gelatin - step by step recipe with photo

Strawberries are a bright berry loved by many, the appearance of which “opens” the season of sweet homemade preparations. So, from fresh strawberries you can make a lot great desserts, from the "traditional" jam to the exquisite marshmallow or marmalade. In connection with the upcoming strawberry "invasion", we propose to master the preparation of jam with gelatin - a step-by-step recipe with a photo of this delicious thick delicacy is within the power of everyone. Bright and magically fragrant, strawberry jam will become a delicious “spread” on sandwiches, decor for a cake, or just an “independent” dessert. For our recipe, you can safely use slightly crushed berries of different sizes - so that the whole crop will go "into business". Delicious, healthy and fast!

Ingredients needed to make delicious thick strawberry jam:

strawberries - 1 kg
sugar - 1 cup
gelatin - 20 gr.

Step-by-step instructions for the recipe for delicious strawberry and gelatin jam, with a photo:

Strawberry jam - a delicious thick recipe for the winter, step by step with photos and videos

To prepare a delicious thick strawberry jam, you will need a minimum of products and time. Therefore, for busy housewives, our recipe with a photo will be a real “find”, and will also help diversify the “traditional” assortment of strawberry blanks for the winter. How to cook thick Strawberry jam? Following the recommendations of the recipe in the video, you can quickly cook amazing delicious treat and replenish the winter "stock" of vitamins. Happy berry harvesting!

The list of ingredients for the recipe for thick strawberry jam:

strawberries - 1 kg
sugar - 1 kg

Description of the recipe for delicious thick strawberry jam:

We sort out fresh strawberries, throwing out badly damaged berries or with rot. We wash the prepared fruits in cool water and put them on a sieve to drain excess liquid.
We place the berries in a bowl and use a blender to grind into a puree. If you want to get rid of small strawberry "pits", you can additionally pass the mass through a fine sieve.
Add sugar to the grated strawberries according to the recipe and, if desired, a couple of tablespoons of lemon juice, which gives a piquant "sourness".
Pour the sweet berry mass into a saucepan and set to cook over medium heat, stirring constantly to avoid burning the jam. After boiling, we detect 15 - 20 minutes, turn off and leave the pan with the contents “alone”. Then repeat the procedure 2-3 more times.
When the mass acquires a dark color and density, we make a “test” for the readiness of strawberry jam. To do this, drip the mixture onto a plate, pre-chilled in the freezer, and look at the reaction. If the droplet retains its shape, then the delicacy is ready - otherwise you will have to cook a little more. It is important to bear in mind that the cooled jam is much thicker than hot.
We lay out the sweet strawberry “miracle” in dry sterilized jars and roll it up with clean lids. We cover hot jars with a blanket and wait for complete cooling. For permanent storage, strawberry jam can be taken to the basement or pantry, and a “freshly opened” jar of treats can be put in the refrigerator. Happy tea!

How to make strawberry jam in a slow cooker - a recipe for harvesting for the winter

Today, a hostess comes to the aid of a whole arsenal of "smart" kitchen appliances. So, during the period of summer harvesting, the multicooker will easily “take over” the most time-consuming and time-consuming work on the heat treatment of berries. How to make strawberry jam in a slow cooker? The recipe for this gourmet delicacy is simple and quick, and the result will pleasantly surprise even experienced chefs. You just have to pour the sweet fragrant mass into jars and wait for the winter to enjoy delicious and fragrant strawberry jam.

We stock up on the ingredients for the recipe for strawberry jam in a slow cooker:

strawberries - 1.5 kg
sugar - 1.3 kg
vanilla sugar - 2 packs

The procedure for making fresh strawberry jam - according to the recipe for a slow cooker:

For prescription will do strawberries of different "caliber" - except for heavily spoiled or rotten berries. We wash in cold water and remove the stems and leaves. We spread the berries on a towel so that the water is glass, and then grind with a blender to a puree-like consistency.
Pour the resulting strawberry mass into the multicooker bowl and add sugar according to the recipe - regular and vanilla. After mixing the components with a spatula, we set the multicooker to the "Cooking" or "Steam" mode.
We cover the lid and wait for the jam to boil, not forgetting to periodically look inside - the sweet mixture can “run away”. As soon as the boiled mass begins to "grow" in the bowl, the multicooker can be turned off.
The foam from the surface of the jam must be carefully removed, then boil for another 5 minutes with the lid open. Stir gently while cooking.
We sterilize jars and lids for conservation in any convenient way. Then pour hot strawberry jam into a clean container and roll up. We wait for cooling and send the delicacy to the pantry until winter. Such delicious strawberry jam makes an excellent sweet sauce for cheesecakes and pancakes - just lick your fingers!

Strawberry jam - a recipe for the winter without cooking, with a photo

The summer abundance of fruits and berries invariably causes delight, but the season quickly ends and comes Cold winter. Homemade preparations for a long time allow you to provide the body with vitamins and useful substances- Today we offer to cook delicious strawberry and orange jam. Main Feature Our recipe with a photo is that the delicacy does not require cooking and cooks very quickly. In addition, due to the lack of heat treatment, our "raw" strawberry jam is not only delicious, but also extremely healthy. We are happy to share a simple and quick recipe!

Ingredients for no-boil strawberry jam recipe:

strawberries - 700 gr.
orange - 350 gr.
citric acid - 0.5 tsp.
sugar - 1 kg

Step-by-step instructions for a strawberry and orange jam recipe for the winter:

The berries must be collected in a sieve and thoroughly rinsed under running water, and then left to drain the liquid.
We lay out a clean strawberry on a flat surface and sort it - damaged and spoiled berries will go to the "marriage". For making jam without cooking, only good ripe berries are suitable.
Do not forget to remove the green "tails" and stalks.
We clean the orange from the peel and rough white inner "membranes", then divide it into slices.
Using a blender, grind the citrus to a puree consistency. Add the berries and grind again - you get a homogeneous orange-strawberry mass.
Pour the mixture into an enameled bowl, pour citric acid and sugar. We mix all the components as thoroughly as possible until the sugar is completely dissolved.
We leave the finished strawberry jam for 2 - 3 hours, and during this time we will sterilize the jars for blanks. Mix the fruit and berry mass again and pour into jars. After rolling, keep the jam in the refrigerator for about two months. For more long-term storage the amount of sugar needs to be increased - at the rate of 2 kg per 1 kg of berries. This no-boil strawberry jam recipe is simple, delicious, and healthiest.

Healthy five-minute strawberry jam - a simple homemade recipe

The main advantage of our strawberry jam recipe is simplicity and speed of preparation. In addition, strawberries of various sizes are useful for the “five minutes”, and it is enough to cut off a small area “with a flaw” with a knife. thick and healthy jam can be eaten in a "clean" form, as well as with cottage cheese, pancakes, buns. We are happy to share the recipe for sweet homemade- we are sure that in winter your relatives will appreciate your foresight and culinary talents.

List of ingredients for the 5 Minute Strawberry Jam Recipe:

ripe strawberries - 1 kg
sugar - 1 kg
citric acid - 1 gr.
"Confiture" or "Jelfix" - 2 sachets

How to cook strawberry jam - "five minutes" according to the recipe:

We wash the berries, separate the "tails" and place in a large bowl. Using a blender or a wooden crush, grind and pour the resulting puree into an enamel pan.
Add bags of "Confiture" and put on low heat. Constantly stirring the contents, wait for the sweet mass to boil, and then add sugar and citric acid. Bring to a boil again and set the smallest fire, on which we leave the strawberry puree for another 5-7 minutes.
Pour strawberry “five-minute” jam into pre-sterilized jars and tightly close the lids. We take the cooled delicacy for permanent storage in the pantry or basement - at a temperature of - 10 - 15 degrees.

Strawberry jam for the winter "Lick your fingers" - recipes with photos

Housewives are preparing thoroughly for the onset of the strawberry season - they are conducting an “audit” of last year’s stocks in the pantry, preparing glass containers and collect interesting recipes homemade preparations for the winter. So, today we will study a recipe with a photo of strawberry jam without sugar, which will appeal to supporters healthy eating. To add sweetness to strawberry jam, you can add a little honey - just lick your fingers!

Ingredients for the recipe for homemade strawberry jam for the winter:

strawberries - 2.5 kg
honey - 4 cups
apples - 2 pcs.
lemon juice - 3 tbsp. l.

Recipe for honey-strawberry jam "You'll lick your fingers" for the winter:

We wash apples and strawberries under running water and, throwing them into a colander, let the excess liquid drain. We remove the green stalks from the berries and cut off slightly damaged areas, and then pour them into a blender and puree until smooth. Peel off the apples and grind on a grater.
Place chopped fruits and berries in a saucepan, pour honey and lemon juice. Turn on slow fire and boil for about 15 minutes until the mass thickens. During cooking, you need to periodically remove the foam.
We leave the finished jam to cool and pour into small plastic containers - in this form, the dessert retains its amazing taste and useful quality for 6 months.

How to make strawberry jam at home - a quick and easy video recipe

The preparation of thick strawberry jam according to our recipe will take no more than 20 minutes, but as a result you will get a dessert with amazing taste and aroma. How to cook strawberry jam at home? The video shows a quick simple recipe for an amazing berry dessert.

How to make strawberry jam? Here you will find the most simple recipes with photos and videos of delicious thick strawberry jam for the winter - with and without gelatin, with heat treatment and without cooking. At the height of the conservation season, many housewives will need a “five-minute” recipe, according to which a berry delicacy is prepared simply and quickly. In addition, you can use a slow cooker to cook strawberry jam - with the help of such a “miracle” machine, you just have to roll the sweet berry mass into jars. Delicious strawberry preparations to you!

First you need to prepare the berries. To do this, you need to wash the strawberries and remove the stalks, decant the excess water.

To make jam, grind the berries with a blender or scroll through a meat grinder.

You can crush the berries with a crush.

Transfer to a bowl or saucepan, add sugar, mix well. Stirring constantly, bring to a boil, remove the foam, boil for 5 minutes. This is a variant of jam puréed with a blender.

This is a variant of strawberry jam puréed with a crush.

And we got such a jam from strawberries, mashed with a crush and boiled 5 times:

To prepare strawberry jam, you need to put the prepared berries in a bowl or saucepan, add sugar, mix well, leave for 3 hours so that the strawberries release juice. Next, we proceed as with jam. Stirring constantly, bring to a boil, remove the foam, boil for 5 minutes.

That's it Strawberry jam"Five minutes" we got it.

For storage, hot jam or strawberry jam should be poured into prepared, washed and sterilized jars. We sterilize the jars in the microwave: pour water 1 cm high on the bottom of the jar and turn it on for 2-3 minutes at maximum power or at steam bath(a saucepan with boiling water and a sieve) or in the oven, whichever is more convenient for you. We boil the lids in boiling water for 5 minutes and twist or screw the jars with sterilized lids and can be stored until winter.

We prepare strawberry jam for the winter every year in large quantities. Usually I cook with gelatin or pectin, but it is possible without thickeners. Some jams are prepared without cooking at all. In this article I will tell you how we prepare jams in which vitamins will be preserved throughout the winter, and most importantly, the taste and smell of fresh berries.

Earlier on this blog, I posted different ones. And also several ways. I will be glad if you like them. Now, continuing the strawberry theme, let's figure out how to make strawberry jam and what to do to make it tasty and thick.

Here are some of the most famous, traditional methods of making jams. Choose your favorite and cook with pleasure!

Today's article:

How to cook strawberry jam for the winter

The proportions of berries and sugar are one to one, that is, I take a kilo of berries and a kilo of sugar. If you use thickeners - gelatin, pectin or agar-agar, then you can take very little sugar.

I wash strawberries in running water before cooking. I put the berries in a colander to drain excess water. I pinch off the tails and remove the spoiled berries. You can grind strawberries with a blender or mixer, or you can scroll in a meat grinder. The best way for jam - rubbing the berries through a sieve. And although it is too time-consuming and long, the jam will turn out thick even without gelatin and other additives.

It is good to use glass or stainless steel dishes for boiling berries. Enameled pots are also good, but require constant stirring to avoid burning, and metal ones oxidize from berry acid. Although I know many housewives who do not recognize anything other than a copper basin for cooking preserves and jams.

I always sterilize jars for jam by steaming or in the oven. I put the washed jars upside down in the oven, put the lids in the same place. I turn it on at 150. After 20 minutes I turn it off, let it cool down and you can put jam in them. If you boil jars and lids in a saucepan, then they must be dried before laying the jam.

Strawberry jam for the winter five minutes - recipe with photo

According to this recipe, I cooked jams when I was still a completely inexperienced housewife. And although this method takes time, but as a result I get a gentle and thick jam without using any thickeners. And although this method of cooking jams is called a five-minute, it will not work in five minutes. The effect of temperature, of course, is five minutes, but several times.

What you need:

How to cook:

I sort and wash the berries, pinch off the tails. I’ll take an enameled saucepan, since the berries will be boiled in it for no more than five minutes and nothing will have time to burn.
2. I put the pan with the berry on the fire and add half a glass of water. When it boils, cook for another five minutes, removing the foam with a wooden spoon. Take it off the stove and let it cool down a bit. I grind the berry mass through a sieve.
Grinding boiled berries is very easy. As a result, I get a homogeneous strawberry puree. I put one kg into it. granulated sugar. Mix and put back on the stove. I cook for five to seven minutes after boiling. In the process of cooking, do not stop stirring and remove the foam. Then I take it off the heat and let it cool completely.
Again I repeat boiling and cooling. And for the third time I boil for five minutes, remove it from the heat and pour even hot mashed potatoes into dry, sterilized jars. I roll it up and wrap it in a fur coat or a blanket until tomorrow. The next day, we lower the jars of jam into the basement for storage. Don't forget to try the yummy.

With such a five-minute exposure to temperature, we retain the maximum amount of nutrients in the berries.

Thick strawberry jam with gelatin for the winter - the fastest recipe

I can guarantee that the jam will definitely thicken perfectly using this method. Sugar in this recipe is required less than usual, because here the gelatin perfectly thickens the berry-sugar mass.

It is allowed to grind the berries with a blender, or scroll in a meat grinder, or simply knead with an ordinary crush.

What you need:

How to cook:

I clean the washed berries from the sepals. Grind to a puree and pour into a bowl.
I also add sugar and a bag of gelatin there. Mixed without much fanaticism, everything will dissolve during cooking.
I put it on fire and wait for it to boil. I boil for no more than three minutes. The jam has already thickened enough, and when it cools, it will become even thicker.
I pour the still hot jam into sterile, dry jars and roll up the lids. Let it cool under the covers during the day.

It is just as easy to prepare all jams with special thickeners - with pectin and with gelfix and with agar-agar.

And now the Gala Rada channel offers us a way to prepare jam for the laziest ^

Strawberry jam for the winter in a slow cooker - video recipe

And for those who love compotes -

Thanks to everyone who made jams with me. Bon Appetit!

If you like the recipes, click on the buttons of social networks and save them on your page.

Strawberry jam - a recipe for the winter of a delicious and simple homemade preparation with an amazing taste. Making strawberry jam is easy if you know characteristics strawberries and the secrets of making sweet preparations.

Strawberry is a berry that has low content natural pectin, so there are two ways to get thick strawberry jam. The first way is to use a gelling agent, such as pectin powder. The second is to increase the amount of sugar when cooking jam. To make the jam really thick without adding pectin, the proportions of sugar and berries are 800 g of granulated sugar per 1 kg of fresh or frozen strawberries.

Strawberry jam should be cooked no longer than 35-45 minutes, otherwise we risk being left without the vitamins and minerals that strawberries are so rich in. Beneficial features strawberries provide ascorbic, folic and salicylic acid, fiber, antioxidants, vitamins and macronutrients.

Strawberries and jam from it are useful to eat with hypertension and diseases of cardio-vascular system, kidney disease, edema, gallbladder disease and just to improve immunity. How to make strawberry jam, tasty and thick, learn from step by step recipe with photo.

Recipe for delicious and thick strawberry jam

15 minutes to prepare

40 minutes to prepare

280 kcal per 100 g

How to make strawberry jam for the winter - a recipe for delicious and thick strawberry jam at home.

Exit finished product: about one and a half liters of jam. To make more jam for the winter, increase the amount of ingredients accordingly, but cook in small portions, at the rate of no more than 2 kg of strawberries at a time.

Ingredients

frozen or fresh strawberries - 2 kg;
sugar - 1.6 kg;
juice of two lemons (about 5-6 tablespoons);
zest of 1 lemon.

Cooking

First of all, prepare the jars and lids. Wash them hot soapy water, rinse several times. We put the jars in a cold oven, heat it to 150 ° C and leave for 15 minutes. Turn off the oven, do not take out the jars yet. We also wash the lids thoroughly with soapy water. Pour water into a saucepan and bring to a boil. Put the lids in a saucepan and boil for 2-3 minutes. Turn off the heat and leave the lids in the water until we are done with the workpiece, but at least 10 minutes.
Let's cook the right ingredients for jam: strawberries, sugar and lemons. If the strawberries are fresh, sort them out, rinse thoroughly and remove the tails. To remove the ponytails, it is convenient to use a tablespoon. Squeeze the juice from two lemons, remove the zest from one.
V large saucepan put strawberries, sugar, lemon juice and zest. lemon zest gives the finished jam unique taste, and lemon juice ensures preservation, prevents the formation of bacteria, and also makes strawberry jam even thicker and more delicious due to the presence of natural pectin in the composition.
Put the pot on the fire and bring to a boil. Stir occasionally so that the sugar crystals dissolve faster. After the mass boils, remove the foam and reduce the heat to low. Cook the jam over low heat for 35-45 minutes. Exact time cooking depends on which berries we use: frozen strawberries contain more liquid than fresh ones, so the jam will take longer to reach the desired consistency and density. The narrower the pan, the more time it takes to cook - with a low surface density, the evaporation of excess liquid takes longer.
You can determine the readiness of jam using a kitchen thermometer - its temperature should be 100-105 o C. In the absence of a thermometer, you can use an ordinary plate. To do this, before you start cooking jam, in freezer put a saucer or a small plate. When visually the jam has reached the required density, we take out a plate from the freezer, put 1 tbsp on it. strawberry preparation and wait 1-2 minutes. The mass of the correct consistency is too liquid and more like a gel; if you run your finger over it, the two halves should not flow back.
When the jam has thickened, chop the strawberries: knead it with a wooden spoon or crush, or use a blender. This is easy to do: boiled strawberries are soft and crushed very easily. If desired, you can leave small pieces or crush the berry until completely homogeneous. It's okay if the jam seems a little watery: it will thicken further as it cools.
Using a ladle and a funnel, pour hot jam into sterilized jars, not reaching 0.5 cm to the necks. We wipe the necks with a clean damp kitchen towel. We twist with metal lids, but do not roll up. We place jars of strawberry jam while standing in a capacious pan on a wire rack or towel so that the jars do not touch each other and the edge of the pan. Fill with water up to the shoulders and bring to a boil. Boil for 10 minutes. Carefully remove the jam jars from the pan and immediately roll them up with metal lids. Wrap with a towel and leave room temperature until completely cool, about 12 hours.

Secrets and tricks for making strawberry jam

It is possible not to sterilize jam jars, but in this case it is better to store the workpiece in the refrigerator. The sterilized blank is stored for up to a year at room temperature, after opening the jar of jam, it is placed in the refrigerator.

If strawberries are too watery, and you doubt the density of the finished product, you can use pectin. Add it when cooking strawberry jam along with sugar and do not forget to mix the whole mass thoroughly. The amount of sugar in the jam recipe can be reduced to 1.2 kg per 2 kg of berries. For more information about how to use pectin, read the instructions on the package - the proportions may vary depending on the manufacturer.

Testoved advises. In no case should you wash strawberries in advance - this way the berry will deteriorate faster. Wash strawberries only when ready to start making jam.

Although the strawberries are boiled during the jam cooking process, and then also crushed, it is better to choose a berry, as well as for making strawberry jam - whole and not too overripe. In such strawberries, the content of natural pectin is higher. If only mashed and overripe strawberries were at hand, again it is worth adding pectin in powder to obtain a thick consistency resembling jelly.

In addition to pectin powder, for gelling jams and preserves, gelfix and confiture are used, which include pectin, as well as agar-agar, a natural substitute for gelatin.

Jam, unlike jam, assumes a homogeneous strawberry mass without the presence of whole berries, but if you wish, in step No. 7 you can not completely knead all the strawberries, but leave some of the berries in the form of pieces.

How to use strawberry jam in winter and summer

You can eat strawberry jam on its own, or use it in baking and in the preparation of a wide variety of desserts - its scope is almost limitless. Jam is more convenient to spread jam on toast or serve with pancakes, add to milkshakes or stuff puffs.

Cake with strawberry jam. Soak with any, spread with a layer of jam and decorate, and simple, but very tasty home cake ready.
Cupcakes with jam. In add a layer of jam: lay out a small amount of dough into molds, then a teaspoon of jam, and dough again on top.
Sand cake with jam. Instead of fresh berries use strawberry jam as a layer in all year round: both winter and summer.

Today I am sharing my favorite recipe for a delicious, thick strawberry jam, where the berry will be cooked in own juice, without adding water. I will cook using the double boiling method. First, I will sprinkle the fruits with sugar so that they give juice. Then I boil the berries in the resulting syrup for 10 minutes - during the first heating they will completely give up their aroma and taste, the process of pectin extraction will start. I’ll try the resulting jam with a blender to a puree state and cook for another 25-30 minutes until it thickens. Due to double heating, pectin, which is necessary for solidification, is released from the berries faster. Therefore, you do not need to boil strawberries for a long time, the jam quickly becomes viscous and does not burn. In just 30 minutes you will get a thick and viscous jam, jelly-like, homogeneous, very tasty and richer in taste than regular strawberry jam.

Total prep time: 40 minutes + 2 hours in the first step / Yield: 750 ml

Ingredients

strawberries - 1 kg
sugar - 1 kg
lemon juice - 1 tbsp. l.

How to make strawberry jam

I wash the strawberries, remove the tails and dry them to get rid of excess moisture. Any berry is suitable for making jam: large, small, overripe and slightly crushed. It may not be perfect, but it must be sweet and ripe, then the jam will turn out to be very tasty and fragrant. The largest specimens can be cut into pieces, but this is not necessary, as a blender will still be used in the end.

I fall asleep with sugar in a ratio of 1: 1. I leave it at room temperature for 2 hours, stirring from time to time, so that the berries release the juice.

stand out Strawberry juice I pour into the pan where cooking is planned. It is advisable to use wide dishes, then due to the large evaporation area, moisture will quickly evaporate. Stirring with a wooden spatula, bring the syrup to a boil.

I put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will retain the color of the product and make the taste less cloying. I boil for 10 minutes, stirring and removing the foam. During this time, the strawberries will give even more juice, they will literally float in the syrup.

I cook the jam until thickened over medium heat (boiling should be active), stir with a spatula. Time it takes 20-25 minutes. The jam will gradually become more viscous, and after complete cooling it will thicken even more.

I pour strawberry jam into jars, always sterilized and dry. I close clean tin lids. I turn it upside down, wrap it up and leave it in this form until completely cooled. I transfer it to storage in a cellar or in another cool place, isolated from sunlight. The blank is perfectly stored for 1 year.

On a note

Strawberry jam according to the recipe turns out to be tasty, thick, viscous and jelly-like. If you want to prepare a product with an even denser consistency that will be cut with a knife, then add pectin or a jam thickener based on it. For 1 kg of strawberries, you will need 10-15 g of pectin powder (read the exact ratio and detailed instructions from the manufacturer on the package). The amount of sugar in this case can be reduced to 600-700 g.