Preparing strawberry jam for the winter

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This deliciously aromatic delicacy, filled with the smell of ripe berries, is loved by everyone in my family without exception. This particular strawberry jam mixture can be used as a filler for a sponge roll, a closed pie, or a berry layer in a shortbread cake. Well, just spreading the thick mixture on bread and butter is very pleasant. And now I will tell you what recipes I use to prepare strawberry jam for the winter.

Recipe for frisky strawberry jam for the winter

In the proposed recipe, sugar serves as a preservative, as well as a thickener. The production time directly depends on the properties of the berries - the most liquid fruits require more heating.

1 kg strawberries (very ripe!);
1 kg of sweet sand.

We remove the stems from the washed berries and place them in a large bowl.

Gradually break all the fruits in a blender, sending the puree into a bowl for making jam. It is better to use dishes with a thick bottom - we just need to evaporate excess water from the berry mass.

Add sugar to the puree and mix thoroughly.

Place the dish with the future delicacy on a slow fire and cook until the grains are completely dissolved at medium temperature.

Then, as the sweetness thickens, reduce the heat to low.

After about 40 minutes, the treat should be tested for thickness. To do this, use a wooden spatula to scoop up a small portion of the dessert, lift it above the container with the treat, and pour it in a narrow stream into the total mass. If the hot jam falls to the surface in languid folds, you can roll the treat into hot, sterilized jars.

You can store this strawberry jam anywhere and it is not necessary to roll it up with steel lids. A huge amount of sugar will protect your product from spoilage, even if you cover it with nylon lids. I have been using very convenient supplies since Russian times - I lower the lid, hard as granite, into boiling water for a couple of minutes and close the jar with it.

Advice: if you have such seaming devices at your disposal, place a piece of parchment soaked in good vodka or alcohol directly on the surface of the workpiece. Then seal the dessert with a softened lid and do not worry about mold.

How to make strawberry jam in a slow cooker

If the kitchen has this unit, the work of evaporating water from the workpiece becomes less labor-intensive.

What we will need:

1 kg of ripe berries;
1/2 kg of sweet sand;
1/3 tbsp. clean drinking water.

I fill the strawberries with a huge amount of water, and drain the floating debris along with the liquid.
I put the berries in a colander and let the water, along with sand and dust, drain.
I pick off the stems of the fruits and put them in the bowl of the unit.
I add sugar and water and close the lid.
I turn on the “Extinguishing” mode for 60 minutes.
After the sound signal about the end of work, I open the lid of the multicooker and let the mixture cool slightly.
I transfer the contents into an iron sieve placed over a suitable sized container. I grind the mixture with a potato masher so that the grains remain on the mesh. If their presence in the jam does not bother you, you can simply break the resulting mixture in a blender.
Again I put the mixture into the slow cooker for an hour and a half in the “Stew” mode. At this step, the cooking process will have to be checked from time to time for thickness. If the fruits are not very liquid, the boiling process will take about 1.5 hours.
I pour the roast mixture into clean containers heated in the oven and immediately roll it up.

There is no need to twist and wrap the strawberry jam - in this form it will last in any room for as long as you need it.

Tip: if you can’t prepare the biscuit filling just right, freeze the mixture. Thawed berries are completely suitable for processing; they do not lose their smell even after thawing. I also advise you to familiarize yourself with other recipes for preparing strawberries for future use on our website.

How to make thick strawberry jam for the inside

At the moment, stores have a large number of different fixatives for watery preparations - pectin, gelatin, quittin and others. With their help, it is possible to preserve the smell and color of fruit preparations, which is unrealistic during long-term cooking.

What we will need:

3 kg of very ripe berries;
1.5 kg of sweet sand;
1 p. gelling consistency. Can be changed: 20g. pectin or 3 tbsp. l. dry gelatin, also gelling with fructose (according to the annotation).

I remove the stems of the washed strawberries and break the fruits into a homogeneous mass.
I pour sugar into the purchased puree, mix and add whatever substance I have on hand. I don’t like gelatin in fruit and berry preparations; I use pectin or gelling fructose.
I mix thoroughly and bring the strawberry jam to a boil.
I pour the hot strawberry preparation for the winter into dry, heated or steamed jars, and immediately roll it up.

Tip: bring the strawberry jam to a boil over very low heat, stirring occasionally so that the grains of sugar and thickener dissolve moderately and do not stick to the bottom of the container.

Cooking strawberry jam at home - three common recipes for making strawberry jam for the winter

Often the jam is boiled down to such an extent that it is impossible to literally tell what it was cooked from. The difficulty is to preserve the smell of the berries, but at the same time the jam had a suitable thickness and was spread on the bun, or approached to the inside.

Traditional recipe for strawberry jam

For 1 kg of strawberries you need 0.5 kg of sugar.

Ripe strawberries are washed, the stems are cleaned and placed in a saucepan. Sprinkle the strawberries with sugar and leave overnight (that is, in the dark) so that they release juice.

Place the pan on low heat and cook for 1 hour.

Cool the strawberries and grind the berries through a fine sieve and again set the jam to cook until thickened.

This is an old “grandmother’s” method that can be simplified a little. Jam is made from whole berries, but this is not necessary for jam.

Recipe for frisky strawberry jam

After all, the berries will still need to be crushed, so why not do this right away using a blender or meat grinder?

Grind the berries, add sugar and bring the jam to a boil.

To give the desired thickness and not overcook the berries, you can increase the amount of sugar or add potato starch at the rate of 1 tablespoon per 2 kg of berries.

In order not to constantly monitor the jam and not be afraid of burning, cook it in a slow cooker.

Strawberry jam in a slow cooker

Grind the strawberries as in the recipe above, mix with sugar and pour the strawberry puree into the slow cooker.

Set the “quenching” mode for 2 hours, and check the thickness from time to time.

Some people grind strawberry puree through a sieve, but the seeds are so tender that they do not interfere with enjoying the most delicious and fragrant jam. On the contrary, if you close your eyes, you can imagine that it is currently summer and you have just picked these strawberries from the garden.

But obviously, if you plan to use this jam for baby food, then it’s better to get rid of the seeds.

In order for the strawberry jam not to spoil and to stand perfectly until the next season, it is necessary to maintain the highest sterility.

Be sure to heat the jars in the oven, pour the bubbling jam into the jars and then close the lids. There is no need to pasteurize the jam, just wrap the closed jars in a blanket and let them stand until they cool completely, then take them to a cold and dry space for long-term storage.

Watch the video for the secrets of making strawberry jam:

Strawberry jam for the winter recipes, regular recipe

During the strawberry season, preserves and jams are in demand. I would like to share with you a recipe for delicious strawberry jam. Having prepared it once, you will fall in love with this delicious dessert and will cook it all the time. In winter, you can add it to any sweet dish, for example, pie, roll, cookies. You can even simply spread it on bread or a bun and serve it with tea or coffee.

Everyone has been familiar with the taste of the most delicate strawberry jam since childhood. This delicacy is prepared simply and quite quickly, and the result always lives up to expectations. The tender, very fragrant and tastier jam is constantly eaten to the last spoon and is liked by both children and adults.

Strawberry jam for the winter - the usual recipe

The ingredients are indicated per 1 kilogram of berries. If you want to prepare more, 2 or more kg, accordingly multiply the amount of sugar by 2 or more times.

o Fresh strawberries – 1 kilogram;

o Granulated sugar – 750 gr.

Making strawberry jam

Step 1: preparation. Ripe berries are thoroughly washed with cool water. Beforehand, they can be soaked for a short time so that the remaining soil and sand are completely separated from the fruit. Then we rinse with running water, separate the tails, and throw away the spoiled fruits.

Step 2: production. We rub the unstained berries through a sieve, place them in a cooking container and let them boil over the fire in their juice for 5 to 7 minutes. Then you need to add sugar, put the mixture on fire, bring to a boil and cook for 25 minutes, stirring. To make the jam look the most attractive, the accumulated foam should be removed.

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Step 3: sterilization. The workpiece, boiled for the indicated amount of time, is packaged in jars and sent for sterilization. It is necessary to place a stand or a rag at the bottom of the sterilization container so that the jars remain intact after heat treatment. Sterilization time is from 20 to 30 minutes, depending on the size of the jars. In other words, the smallest jars will require the shortest processing time, while the larger jars will require the longest processing time. At the end, seal the container hermetically.

How to make strawberry jam according to a recipe for the winter

To obtain a moderately thick, deliciously tasty jam, only ripe berries are useful. We sort through the strawberries, discarding spoiled and unripe ones, wash them and start cooking the sweets:

Place the berries in an enamel pan or basin.
Place on low heat and cook until the berries become soft. No need to add water.
Remove the vessel from the stove and cool the contents.
Rub the berries through a sieve or puree them in a blender.
We weigh the berry mass - it should be 2 kg. If it turns out a little more or less, add more (small) amount of sugar.
Mix strawberries with sweet sand and cook over low heat until suitable thickness.
Pour the prepared strawberry jam into sterile jars and seal with sterile lids.

Recipe for strawberry jam with lemon juice

Ingredients

· Strawberries – 1 kg;

· Lemon juice – 1 tsp.

Instead of lemon juice, you can use lime or cranberry juice.

Strawberry jam in a slow cooker

Grind the strawberries as in the recipe above, mix with sugar and pour the strawberry puree into the slow cooker.

Set the “quenching” mode for 2 hours, and check the thickness from time to time.

But obviously, if you plan to use this jam for baby food, then it’s better to get rid of the seeds.

In order for the strawberry jam not to spoil and to stand perfectly until the next season, it is necessary to maintain the highest sterility.

We recommend reading these articles:

Watch the video for the secrets of making strawberry jam:

Strawberry jam with vanilla

This recipe makes a catchy, thick, rich and very tasty strawberry jam! I recommend. We prepare our favorite delicacy for future use.

Products

· Vanilla sugar - 1 tbsp. spoon

How to make strawberry jam:

Remove stems from strawberries. Great to wash.

Sprinkle strawberries with sugar and leave for 10-12 hours.

Grind the strawberries in a blender or meat grinder.

Place the strawberries on the stove and simmer over medium heat for 30 minutes. (Boil the strawberries in several batches, this way the jam will be thick and rich.)

Leave the strawberries for 5 hours. Then boil again for 30 minutes (don’t forget to skim off the foam).

Leave strawberry jam for 5 hours.

Boil the jam a third time until it thickens; it should hold its shape and under no circumstances should it spill. Pour the hot strawberry jam into sterilized jars and seal with a seaming wrench.

Strawberry and apple jam

Strawberry and apple jam turns out to be indescribably tasty and healthy. This delicacy combines all the usefulness of these fruits. The dessert comes out tender and rich, but without being cloying. The attractiveness of this recipe with photo is that it only takes about 1.5 hours to make strawberry-apple jam.

Ingredients

Manufacturing process

First you need to prepare all the ingredients needed for this recipe. By the way, it is better to use apples of such types as “Snow White Filling”.
The strawberries are washed, dried, and removed from the stalks.
The berries are transferred to a saucepan, filled with water and cooked for 3-5 minutes.
You need to create a puree from the softened fruits. To do this, the strawberries are rubbed through a colander with small cells or through a sieve.
Now we need to deal with the apples. The fruits are washed, cleared of skin, seeds and internal plates. They should be cut into slices.
Place the apple slices in a separate pan and add a small amount of water. The composition is placed on the stove. Over medium heat, bring the mixture to a boil, then simmer for 10 minutes.
Roast apples are rubbed through a sieve.
Strawberry puree and berry preparation are mixed in a common pan, in which the future original jam for the winter will be cooked. Continuously stirring the fruit and berry mass, you need to bring it to a boil and boil for another 8-9 minutes.
Sweet sand is poured into the mixture.
The future strawberry and apple jam is put on the fire again. The dessert should be cooked until thickened. This usually takes about 45 minutes.
All that remains is to put the prepared strawberry-apple jam into jars and roll up the containers turnkey.

How to make thick strawberry jam for the inside

What we will need:

3 kg of very ripe berries;
1.5 kg of sweet sand;
1 p. gelling consistency. Can be changed: 20g. pectin or 3 tbsp. l. dry gelatin, also gelling with fructose (according to the annotation).

How I cook:

I remove the stems of the washed strawberries and break the fruits into a homogeneous mass.
I pour sugar into the purchased puree, mix and add whatever substance I have on hand. I don’t like gelatin in fruit and berry preparations; I use pectin or gelling fructose.
I mix thoroughly and bring the strawberry jam to a boil.
I pour the hot strawberry preparation for the winter into dry, heated or steamed jars, and immediately roll it up.

Tip: bring the strawberry jam to a boil over very low heat, stirring occasionally so that the grains of sugar and thickener dissolve moderately and do not stick to the bottom of the container.

Chemical composition and calorie content of strawberries

Berries, depending on the variety, contain from 5 to 15% sugars. In this parameter, they are approximately equivalent to currants and gooseberries. The following components are also included:

· fiber – up to 2%;

What vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) are in strawberries

The most common of vitamins is vitamin C (a low molecular weight organic compound of relatively simple structure, necessary for all living things) C or ascorbic acid. Its concentration in fruits can reach up to 90 mg per 100 g of fruit, and in leaves its content is approximately 3-3.5 times higher - about 0.3 g per 100 g.

After ascorbic acid, in order of decreasing concentration, the following vitamins are placed (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) :

· vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) E and B2 – 0.5 mg each;

· vitamin (low-molecular organic compound of relatively simple structure, necessary for all living things) PP – 0.4 mg;

· vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) PP and B5 – 0.3 mg each.

The fruits also contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B1, B6, B9 and H, but their total amount does not exceed 0.1 mg.

Of the microelements, the highest concentrations are potassium (161 mg) and calcium (40 mg). In addition, strawberries contain iron, zinc, iodine and fluorine.

Strawberry jam recipes

Jam is a thick sweet mass of fruits and berries ground with sugar or molasses, boiled over low heat until thick. Strawberries are a fleshy and juicy berry, perfectly suitable for this type of preservation, and do not require a large amount of artificial sweeteners. Strawberry jam, the recipe for which we will give, comes out with a rich ruby color, has the beneficial qualities of the freshest berries, a delicate taste and a pronounced strawberry smell.

Top 5 best strawberry jam recipes

Recipe 1: Regular strawberry jam

Remove the sepals from the strawberries and wash thoroughly. Then rub it through a sieve and cook, without adding sugar to the juice, until the gruel thickens. There must be a groove behind the spoon.

Add sugar to the bubbling jam and, stirring, cook for another 25 minutes. Afterwards, pour the still warm jam into jars and cover them with a plastic lid or cooking parchment. Store in a cool, dark place.

Recipe 2: Thick strawberry jam

Beforehand, remove the sepals from the berries and wash thoroughly. Then pour everything into a saucepan and cook over low heat, set aside and let the strawberries stand to cool.

Rub the berries through a sieve to remove the seeds, add sugar to the resulting slurry, put on fire and wait until it boils. After boiling, stir the jam and cook until it thickens. As soon as you feel that the mass is thickening, you can safely pour the jam into sterilized jars and screw the lids on tightly.

Recipe 3: Jam with lemon juice and strawberries

First, remove the leaves from the strawberries, wash them well to remove any sand, and place them in a small, non-metallic container. Afterwards, pour lemon juice over the berries and add sugar. Stir them and cover them with a towel.

Transfer the entire jam mixture into an iron container and place it over low heat; when the liquid begins to lose thickness, begin to mix well so that no undissolved crystals of sweet sand remain on the bottom. After the jam boils, wait exactly 6 minutes and immediately turn off the stove.

Cool the strawberry jam for fifteen minutes and transfer it to sterilized jars. It is necessary to close the lids tightly and put the jars in a cold, black space (for example, in a pantry or basement) for about six months. The strawberry jam is ready. You can be measured and in the most serious winter drink tea with a bun and fragrant thick jam.

Recipe 4: Strawberry jam with gelatin

According to this recipe, washed strawberries, pureed through a blender or minced, are boiled for 10-15 minutes without sugar. After heat treatment, sugar and a glass of water are added to the finished strawberry puree. Boil the jam for another 10 minutes and at the end of cooking add a bag of pectin or gelatin. Gelatin is soaked in hot water before adding. Take approximately 100 ml for 2 tablespoons. water.

After the gelling component of the jam is added, cook for no more than 5 minutes. Roll the treat into containers. Using this method, you can cook an equally tasty jam from other berries and fruits.

Recipe 5: Frisky jam from the freshest strawberries in a slow cooker

Sort the strawberries, wash and remove the stems. Cut each berry into pieces. Place the prepared pieces into a multicooker bowl, cover with sugar and add water. Set the multicooker to “Stew” mode and leave the jam for two hours without opening the lid.

Turn the finished jam into a homogeneous mass using a blender. Then put it in sterilized jars and roll it up.