Strawberry jam without boiling berries - a recipe that has become a hit this season. If you are still preparing for the harvest of strawberries and planning harvesting, be sure to cook such strawberry jam. You will not regret! It turns out incredibly fragrant due to the fact that the berries are not boiled, but only poured with hot syrup. At the same time, they retain their strawberry smell straight from the garden and their natural scarlet color, and the syrup acquires a rich pomegranate hue. I have been making such strawberry jam for more than a year, and when I open a jar in winter, I am glad that I did not spare time for this amazing strawberry preparation. Tip: take medium-sized berries for jam, then they will keep their shape better.
Ingredients:
- 1 kg ripe strawberries
- 0.5 kg of sugar,
- 60 ml drinking water
How to make strawberry jam without boiling berries
1. For this jam, I took small ripe strawberries of about the same size.
2. I cleaned the berries from the stalks, washed the strawberries under running water and drained all the liquid with a sieve.
3. Then I transferred the strawberries to a small saucepan (you can take an enameled bowl). I cooked syrup in another saucepan: poured sugar into it, added water according to the recipe and put it on medium heat.
4. The first syrup must be boiled for 5-7 minutes so that it becomes thick, but not white. To check if it is ready, it is necessary as follows: take a thin layer of syrup on the back of a spoon and blow it lightly. If the syrup thickens and solidifies before our eyes, then it is ready for pouring.
5. After the initial syrup boiled, I poured hot syrup over strawberries, covered with a lid and let cool slightly. The strawberries release their juice and the syrup becomes thinner and begins to take on its color.
6. I filtered the cooled strawberries through a sieve, and again put the liquid to boil for 5-7 minutes. It turned into a rich pink-red color. If the strawberries are candied, it means that the syrup has not been boiled enough. You will have to heat the pan with the strawberries to melt the sugar.
7. Pour the boiled hot syrup over the strawberries again and let the berries cool completely.
8. And then again poured the syrup into the saucepan. Each time the syrup becomes more and more saturated glossy red color.
9. And once again repeated this procedure. Only three or four times - and you can strain the strawberries and boil the syrup last time. If you want the syrup in the jar to be thick, then you need to add more sugar at this stage.
10. Gently laying out the hot strawberry berries into sterile jars, I filled them with boiling syrup, screwed the lids on (you can roll them up) and wrapped them in a blanket.
Strawberry jam prepared in this way does not lose the beautiful rich color of the berries and has such an aroma that will instantly take you to the summer, whenever you open the jar.
Required products: Strawberries - 1 kg
- one and a half kilograms of granulated sugar
Cooking features:
Select beautiful, whole, undamaged fruits. The quality of selected berries plays important role for cooking winter harvest without heat treatment. Wash the strawberries in a colander, leave for a while to drain the water, remove the berry stalks. In a deep bowl, grind the strawberries with an immersion blender. Do not immediately add sugar to the bowl, it is better to add it in 3-4 doses. Sugar should be evenly mixed with strawberry puree. Mix the resulting mass. Pack in small plastic containers, freeze.
There is also the option of preparing a blank, which can be stored in a regular pantry. Prepare boiled lids and liter jars. Pour jam into jars to the top. When packaging, it is convenient to use a ladle. Pour one teaspoon of alcohol on top, set fire to a match. As soon as you hear a slight hiss, immediately cover the contents with a lid without extinguishing the match. Roll up containers.
Recipe with raspberries
Gently sort out 1 kg of raspberries, remove excess, dip for a minute in saline solution(dissolve 20 g of salt in a liter of water), drain the emerging bugs, if they are in the fruit. Wash the fruits with clean water, dry a little. Rub the raspberries through a sieve, rub well. Combine the resulting puree with two kilograms of granulated sugar, mix well.
Lemon jam without cooking
Compound:Sand sugar - 1 kg
- lemons - 1 kilogram
The preparation is prepared from lemons with peel. Rinse the fruits thoroughly, pour over them with boiling water, wipe, cut off the "butt". Divide the prepared lemons into quarters, cutting lengthwise, free from stones. Pass the prepared raw materials through a meat grinder. Add granulated sugar, stir, distribute in steamed jars.
Recipe with lemon and banana
Required products:
Lemon juice - 1/3 cup
- Orange juice- 1/3 cup
- sugar - a couple of glasses
- banana - 6 pcs.
Cooking steps:
Select bananas. When choosing them, focus on what kind of workpiece you want to end up with. If “textured” - select slightly unripe fruits, if “boiled”, then overripe. Pick up a saucepan with a thick bottom, set the minimum heat, bring the sugar to a beautiful brown color, pour in the lemon and orange juice. From the very beginning, stir the contents without interruption so that the sugar does not burn. Add bananas to the resulting mixture, increase the heat to medium intensity, cook with stirring until the mass is completely softened and thickened. Transfer the workpiece to a container. Use refrigerator for storage.
Try and .
Quince jam
Thoroughly clean the quince fruits with a toothbrush. Wash the fruits, rub them on coarse grater. Rub the quince in such a way that the seed area is not damaged. The seed box should remain in your hands. Transfer the grated quince to a container, sprinkle with sugar. Take sugar and fruit equal amounts. Stir the mass well, let stand at room temperature for 8 hours. The fruits should have time to give juice. Stir the preparation again. Pack the mass in sterile jars, cover with nylon lids, put in the refrigerator for storage.
Prepare and.
Feijoa jam without cooking: recipe
You will need:
Sand sugar - 1 kg
- feijoa - 1 kg
Subtleties of preparation:
Wash the berries, pour boiling water over them for a couple of minutes to make them tender and soft. Drain the water. Do not worry that after this the feijoa will change its color. This is fine. Cut off the tails of the berries with a knife. Puree the berries in a blender. Mix it with sugar. Until the sugar crystals dissolve. Feijoa no-boil jam should be thick, a bit like jelly. Distribute the mass into cooled sterile glass containers. Store in a cool place.
Blackcurrant variant
You will need:
2 kg sugar
- blackcurrant - 1 kg
Cooking steps:
Wash the berries thoroughly. To do this, it is better to put them in a colander, rinse from leaves, dirt and specks. Scatter the washed berries on a towel, the remaining moisture should be absorbed. Put in a blender, beat. Make sure that there are no foreign objects in the mass. Transfer the currant gruel to a bowl, add sugar. Add it in parts and stir at the same time. Leave the mass for 12 hours, stir so that the granulated sugar is well dispersed. Pour currant jam into steamed jars, tighten with airtight lids.
Consider and.
Cold jam is amazing healthy treat, which will not take you much time to prepare. Cook it for your family and you won't regret it!
There is different variants making strawberry jam with whole berries, earlier we talked about how to cook strawberry jam with whole berries using heat treatment. This time we will talk about the unusual in the preparation of strawberry jam without boiling berries with gelatin. It comes out great in texture. The syrup in it, after cooling, becomes like a delicate jelly. The fruits in jam, thanks to the gentle heat treatment, perfectly retain their shape and density, but become a little paler. Strawberries give their color and aroma to the syrup, perfectly preserving the taste.
Taste Info Jam & Jam
Ingredients
- strawberries - 1 kg;
- granulated sugar - 800 g;
- instant dry gelatin - 2 tbsp. l.
At the exit from the specified amount of products, 700–800 ml of jam should be obtained.
How to make strawberry jam without boiling berries with gelatin
When choosing strawberries for harvesting, it is better to give preference to medium-sized fruits with a good aroma. Berries for jam with gelatin should be strong, healthy and dry. They should be transferred to a colander and rinsed under a sifted stream of cool water. After that, the colander must be placed on a pallet so that the water is glass. 
Then the tails should be torn off the berries. This must be done carefully so as not to crush the fruit. 
Strawberries prepared in this way must be poured into a spacious enamel pan or pelvis. At one time, it is better to cook no more than 1 kg of berries so that they do not wrinkle. 
Syrup should be boiled separately in a non-oxidizing container. To do this, pour granulated sugar into 100 ml of warm, boiled water. The container must be placed on medium heat. Its contents should be stirred frequently until the grains of sugar are completely dissolved. Then the syrup should be allowed to boil for 3-5 minutes. The resulting foam should be removed at each boil, otherwise the jam may turn sour. When the syrup becomes clear, pour it over the strawberries. 
Strawberries are not boiled, they are simply in hot syrup.
At first, there will be little liquid, but gradually the berries will heat up and begin to give juice. After 1-2 hours they will be completely immersed in the syrup. 
When the syrup has completely cooled down, you need to catch the strawberries from it with a shimovka and transfer it to a separate container. 
The remaining syrup must be brought to a boil again and boiled for 5 minutes. 
After that, the berries should be immersed again in hot syrup with the burner turned off. 
These procedures must be repeated 2 more times at intervals of 2 hours. Gradually, strawberries will give juice, saturating sugar syrup. Before the last boil, the fruits should be fished out of the syrup and immediately laid out in sterile dry jars. It is better to take small containers with a volume of 250 ml. Berries should fill the jars by 2/3. 
teaser network
Separately, in a small bowl, soak instant gelatin in 50 ml hot water. It should be heated until completely dissolved. Pour gelatin into syrup and put everything together on fire.
This time, you do not need to boil the syrup, otherwise the gelatin will lose its properties. It must be heated until the first bubbles appear and removed from the stove. Pour hot syrup into jars with strawberries.
Jam should be immediately rolled up and allowed to cool without wrapping in a blanket. If you store such a blank in the refrigerator, the syrup will thicken and become jelly-like. At room temperature strawberry jam without boiling berries with gelatin is no different from the usual one and can be stored for 1 year.
Also, without cooking, you can prepare a lightweight version of jam, mix 1 kg of strawberries with 1.5 kg of sugar, chop or grind, leave in a bowl until sugar dissolves and transfer to dry sterilized jars, add a few tablespoons of sugar on top to form a crust. You can close it with a regular lid. Of course, there is a lot of sugar in such a jam, but without a large number Sahara live jam without any heat treatment will turn sour. You can store the first three months in the pantry, and then if you don’t eat it, move the jam without cooking to the bottom shelf in the refrigerator. This advice applies not only to strawberry jam, but also to any other for which cooking or sterilization is not applied.
Step-by-step recipes for strawberry jam without boiling whole berries, slices, with lemon, gelatin
2018-06-10 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
0 gr.
0 gr.
carbohydrates
40 gr.165 kcal.
Option 1: Classic strawberry jam without boiling berries
There is a wonderful way to make strawberry jam without boiling the berries. It allows you to save as much as possible summer fragrance, get unusually beautiful and delicious treat but it will take a little effort. In addition to the cooking container, you will need a dry and clean colander or slotted spoon. We sort and wash the berries, remove the tails, then weigh right amount. Sugar is also used strictly according to the norm.
Ingredients
- 2 kg strawberries;
- 1.2 kg of sugar;
- 1 st. water.
Step by step recipe classic jam no boiled strawberries
It is important to use clean and dry berries. Therefore, after washing, lay them out on napkins, leave for an hour, then send them to a clean saucepan or lid.
Prepare rich syrup. To do this, pour the sugar with water, heat it slowly, dissolve the grains, then bring to a boil, boil for seven minutes. It is advisable to remove the foam that may appear from sugar, usually small specks collect in it.
The syrup should not be white, it will become transparent, after seven minutes of boiling, pour the berries into it. Cover, leave to cool completely. During this time, juice will stand out from the strawberries. Gently stir it all with a spatula and drain the liquid.
We put syrup with strawberry juice on the stove, cook again for seven minutes, again remove the foam, now it will form from the juice. Re-fill the berries with boiling syrup, cover and leave to cool completely.
After the third such filling, we lay out the strawberries in sterile jars, choose an arbitrary size, this is not so important. Lids also need to be processed. We try to distribute the berries evenly so that the jam is the same density everywhere.
It remains only to pour the strawberries with boiling syrup, roll up the delicacy and turn it upside down for a while. After cooling, we return to its normal position, put it in a cool place, you can put it in the refrigerator.
This method is suitable for cooking jam only from small berries. Modern varieties often produce berries the size of a whole apple. They are not suitable, because they simply cannot warm up and soak in hot syrup, the jam will turn sour during storage. You can cut the strawberries into pieces if they are not too soft.
Option 2: A quick recipe for strawberry jam without boiling berries
This variant of jam is exclusively for storage in the refrigerator. The berries also remain fresh, beckon with an amazing aroma and taste, do not lose their shape and color. We strictly observe the amount of sugar and syrup so that the strawberries do not sour during storage.
Ingredients
- kilogram of sugar;
- kilogram of berries.
How to quickly make quick jam
Washed and dried strawberries cut into pieces. If the berries are small, then you can not do this. We put it in a saucepan for cooking, pour it with sugar and forget it for the night.
With a slotted spoon, carefully remove all the pieces of strawberries from the liquid that has formed during the infusion, lay them out in clean and dry jars. We put the juice with sugar residues on the stove and boil for 15 minutes after boiling.
Carefully pour the boiling juice over the jars with a ladle. Close, leave at room temperature to cool completely, then remove fresh jam into the refrigerator. You can also use the basement for storage if the temperature in it does not exceed 10 degrees.
In the preparation of blanks, it is important to pay attention not only to the cleanliness of dishes and berries, but also to granulated sugar. Do not use it from a sugar bowl, open a clean bag, which could not get crumbs, drops of water or other foreign rubbish.
Option 3: Strawberry jam without boiling berries with lemon
Lemon gives strawberry jam not only a pleasant aroma and taste, but is also a wonderful preservative. The workpiece with it is stored much better and certainly will not grow moldy. We take one large citrus or replace it with two small lemons.
Ingredients
- 2 kg strawberries;
- 1.2 kg of sugar;
- 1 lemon;
- 100 ml of water.
How to cook
We make ordinary syrup from water and sugar, at the first stage it is enough to boil for a couple of minutes. Pour clean and dry berries, leave for three hours, let the syrup cool down, and release the juice from the strawberries. Then drain the liquid, leave the berries.
We put the syrup with juice to boil. Immediately rinse the lemon, remove the zest from it and chop. We remove the foam when the syrup boils and then add the zest, boil everything together. Boil the second time for about ten minutes. Pour the berries and wait for cooling.
Squeeze out the juice from the lemon. Drain the syrup from the berries for the last time, mix, cook for a quarter of an hour. Pour the strawberries laid out in the processed jars with boiling syrup, roll them up with a key.
Strawberries go well not only with lemon, but also with orange, other citrus fruits, you can add a mixture of different zest for flavor.
Option 4: Strawberry jam without boiling berries with gelatin
The recipe for rich strawberry jam without boiling berries with the addition of gelatin. This ingredient will allow you to get a thick treat without long cooking. In winter you can open the jar finished dessert or use it as an addition to ice cream, cottage cheese, cakes, pies. Gelatin is needed simple crystalline, for soaking we use boiled water.
Ingredients
- 2 kg of berries;
- 2 kg of sugar;
- 350 ml of water;
- 50 g gelatin.
Step by step recipe
We measure out 250 grams of water and combine with granulated sugar. We put on a small fire, constantly stir, melt. As soon as the maximum part of the grains dissolves, you can add fire. Let the syrup boil well. If a gray sugar foam appears, then it must be caught and removed.
While the sugar dissolves and boils, prepare the berries. For such a jam, you need to choose the smallest strawberries. Large specimens can be sent to other blanks. Wash, dry.
Pour the berries with boiling syrup, cover and let it brew for 3-4 hours. As soon as it all cools down, carefully decant the syrup, it is better to dip the berries in a colander, boil, removing the foam. After ten minutes, pour the strawberries again, cool.
Before the last boil, about half an hour, we mix water and gelatin, we achieve a good swelling. We express the syrup, set to boil, cook for five minutes, then add gelatin. According to the rules, it is not boiled, but in the jam we bring it almost to a boil, stir and immediately turn off the stove.
We lay out the berries in jars, pour syrup with gelatin, cork. Or pour strawberries into syrup, stir, pour ladle into jars. We use sterile dishes and lids.
Instead of water or together with it, you can use some juice, compote, pre-boiled for gelatin. If you want to add acid, then squeeze a lemon, whole or half, but directly into the jam.
Option 5: Twisted strawberry jam without boiling berries
Many people know this method of making jam without boiling, the berries are twisted or cut, mixed with sugar. But it is best to use syrup. In this version, certainly nothing will turn sour, we just cook according to all the rules.
Ingredients
- 1.3 kg of strawberries;
- 1.5 kg of sugar;
- 0.3 st. water.
How to cook
The berries can be finely chopped if they are not soft, or twisted or simply crushed with a pestle. Then add half of the granulated sugar to them, stir. Such an amount can easily dissolve.
We combine the rest of the sand with water and cook a rich syrup. We make a small fire to allow the grains to dissolve, and sugar can burn with active heating. After boiling, boil for three minutes.
We combine previously prepared berries with hot syrup. Stir, after connecting with the hot filling, the sugar will dissolve even faster. We lay out the jam in dry and clean jars, close with nylon lids, send it to be stored in the refrigerator.
So that such jam does not mold from above, you can fill it up powdered sugar. It is also advisable to lay out the delicacy in small jars in order to run a spoon into it less often.
