Strawberry jam for the winter and not only: 6 homemade delicious recipes

Strawberry jam for the winter and not only: 6 homemade delicious recipes

Seasonal strawberry jam can be prepared using several methods and stored either in the refrigerator or in the cellar. It has a special smell, for which it is valued, but requires a piquant approach. Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Homemade jam
5. Berry jam
6. Strawberry jam

• Homemade jam
• Preparations for the winter
• Without sterilization
• Recipes for kids
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Canning
• Lenten table
• Strawberries for the winter
• Vegetarianism
• Dishes with strawberries
• Veganism
• Strawberries for the winter
• Recipes without butter and margarine
• Strawberry jam
• Preparations from fruits and berries
• Dishes with strawberries

Strawberry jam: how to prepare and how to store

The best way to make this dish is without heat treatment, when the berries are simply ground with sugar and kept in jars in the refrigerator. The proportions are usually normal: one to one. No water is added. To enhance the taste, you can add a little citric acid or pour in one or two tablespoons of lemon juice.

The 5 most commonly used ingredients in strawberry jam recipes:

Garden and wild strawberries also behave differently in jam. The first one, being the warmest and loosest, can quickly boil over. The second, compacted and small, during cooking can remain tough and not chewable. If you choose a recipe where you actually need to cook the jam, it is better to do it carefully. First, make a sweet syrup and cook the berries in it in several steps, cooling in between. Although this advice only applies when you are dealing with plump strawberries. It’s still better not to pour syrup on a very juicy one - it already has a lot of juices.

Another important point for berries collected in the forest. It is necessary to pay attention to their cleaning: wash them in running water a couple of times. Whether to remove the tails from the berries or not - here every housewife decides for herself. Almost everyone thinks that jam looks prettier with ponytails. Moreover, if you have collected a lot of berries, peeling them all is another challenge. Just remember that the sepals do not particularly affect the taste (after cooking), rather, on the aesthetic appearance.

5 of the fastest strawberry jam recipes:

It is absolutely necessary to sort out the strawberries, separating the berries of different sizes. The cooking speed for them will be different, and the jam will ultimately not be harmonious and homogeneous. And very small ones can completely ruin the dish, turning into hard, rubbery ones.

Strawberry jam: 9 delicious recipes for strawberry jam for the winter

Strawberry jam interests almost all lovers of savory food. The berry is popular due to its taste, beautiful appearance and premature ripening. The berries contain pectin substances that help remove radiation from the body. Now we are preparing new berries for the winter using various methods.

For processing, the freshest berries are taken, without the slightest signs of spoilage, especially grayish rottenness, which can spoil the taste of the entire batch of preparations. The sepals are constantly removed, and the fruits themselves are certainly washed well.

There are many methods for making garden or forest strawberries. Let's look at the most popular recipes. We will store the jars on the shelves in our family cellar for winter preparations.

Strawberry jam Five minutes for the winter

Find out the recipe for delicious and healthy strawberries. This is the most common and frisky recipe. We use only berries and sugar in a 1:1 ratio.

Manufacturing method

To ensure that the product is of high quality, the freshest, unripe berries are selected. Small fruits shrink when cooked, while large ones are slowly soaked in sweet syrup.

1. Prepare 500 g of peeled and washed strawberries.

2. Pour the berries into a heat-resistant saucepan and sprinkle them with sugar in layers.

3. Place the saucepan with the berries on the stove, pour in just a little water so that the sugar dissolves more quickly.

4. Mix carefully so that the strawberry jam is with the berries that have retained their shape.

5. Now the sugar has dissolved and the contents of the saucepan have boiled.

6. We maintain a slow boil for 2 minutes and the jam from the new berries is ready.

7. Transfer the workpiece into a small sterilized jar with a volume of 400 g.

8. Close the jar with a lid and cover with a towel until it cools. Then we'll put it in the cold. This product is stored for up to 1 year.

Garden or wild strawberry jam - a traditional recipe

At the moment, we will step by step analyze the ordinary, almost universally recognizable, cooking method. And apply it to our fragrant and healthy strawberries. In the recipe we keep the weight ratio as follows: for 1 kg of strawberries we take 1.2 kg of sugar.

Manufacturing

1. We select mature fruits that are dense and of similar size. The berries should be perfectly and moderately colored. Rinse them in cool water and place them on a clean, dry cloth to dry. And we will also remove the sepals from them.
2. Then put the berries into a bowl. Add half the sugar and place in a cool place for 5-6 hours.
3. Time passed and the berries released juice.
4. Separate the juice from the berries and mix it with the remaining half of the sugar. Place the container on the fire and bring to a boil. Let it cook slightly, no need to add water.
5. Dip the berries into the bubbling syrup and cook over low heat for 15 minutes until tender. Remove the foam during this time and shake the basin a little.

Strawberry jam is prone to sugaring. Therefore, at the end of cooking it is necessary to add citric acid (1 g per 1 kg of berries).

The product comes out to be of the highest quality if the fruits are not ripe.

Have fun and successful preparations!

Video on how to cook strawberry jam step by step

The jam comes out thick with whole berries.

Pour immediately into small containers so that you can eat quickly and comfortably.

Thick strawberry jam with whole berries

This method is common and you need to pay attention to it and see the difference and some similarities with other recipes. For 1 kg of berries you will need 1.3-1.5 kg of sugar and 2 g of citric acid.

Manufacturing

1. Place the prepared berries in a container and sprinkle with sugar in layers.
2. Keep at room temperature until juice appears.
3. Then put on low heat and heat, stir carefully, do not crush the berries. Sugar should dissolve one hundred percent in the released juice.
4. Add heat and cook for another 20-25 minutes. Remove the foam.
5. At the end of cooking, add citric acid, which prevents the jam from sugaring. Thanks to citric acid, strawberry jam retains its color.

Happy jam making.

Wild strawberry jam in syrup for the winter

Such a preparation must be made from berries with dense pulp. The ratio of goods is as follows: for 1 kg of berries we take - 1 kg of sugar, 1.5 glasses of water, 2 g of citric acid.

Manufacturing

1. Prepare sweet syrup using a well-known conventional method.
2. Carefully add berries in portions to the bubbling syrup, bring to a boil and cook for 5 minutes.
3. Then remove the container from the heat and remove the foam. Using a colander, separate the syrup from the berries.
4. Bring the syrup to a boil again and cook for 5-8 minutes. Add citric acid to the syrup.
5. Place the berries back into the bubbling syrup and cook over moderate heat for 3-5 minutes.
6. Then remove from heat and let the contents sit for several hours.

And later pour it into clean, sterile jars.

Recipe with video for making winter strawberries in syrup

Almost all my friends like this manufacturing method and the reviews are positive.

Try this recipe and you will see that it will be delicious.

Strawberry jam in syrup - a recipe for the winter

Get acquainted with the third option for making wild or garden strawberries in syrup.

Manufacturing

1. Make syrup from strawberry juice and sugar.
2. Place the berries in the bubbling syrup, bring to a boil and remove from heat for 2-4 hours.
3. Later, bring to a boil over low heat and cook for 20-25 minutes. From time to time, shake the contents of the basin with radial movements so that the berries are covered with syrup.
4. Then turn off the heat and leave the strawberry jam for a day.
5. Next, cook the contents of the basin until tender, until the berries become transparent. Add citric acid, stir gently and pour into jars.

In jars, the berries should sink to the bottom.

Recipe for strawberry jam with whole berries Under a fur coat

Find out the recipe in which the contents of the jar will be transparent and the berries themselves will be whole. Product ratio: for 1 kg of berries you will need 1.5 kg of sugar.

Manufacturing

1. Prepare the berries and sprinkle them with layers of sweet sand.
2. Place the container in a cold space for 10-12 hours.
3. Prepare an 8 liter saucepan. based on 1.5-2.0 kg of berries. Carefully pour the juice and sugar into it. Place on fire and boil the syrup.
4. Dip the berries into the syrup and boil from the moment of boiling for 5 minutes. While the strawberry jam is boiling, do not stir, just shake the pan from time to time.
5. Then turn off the heat. Take the lid and wrap it one hundred percent in a towel. Close the pan with the lid given to us. Place the pan in a container with a lot of cool water (bathtub or basin).
6. And so let everything stand until it cools completely.

With this method, the berries will be whole and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) will be perfectly preserved.

Video on how to cook garden strawberries for the winter

This method is very simple, it will help you preserve the berries and enjoy them deliciously in the winter season.

You have learned the best recipes for preparing food for the winter from the very tasty, healthy and beautiful strawberry. Successful preparations for you!

Wild strawberry jam - 3 recipes for strawberry jam for the winter

Let's start preparing wonderful fragrant strawberry jam. You may have wild berries, or perhaps home-made ones. The recipes for them are similar. Because it contains a lot of valuable and useful things, it is often closed for the winter without cooking, see here for more details.

Let's get back to the jam. It requires a minimum of ingredients, because the taste of strawberries is so catchy that you don’t want to interrupt it with anything. But it is important to keep in mind that it is necessary to collect fruits no more than the day before cooking.

Berries are sorted by size.
Large fruits take longer to cook and become soft, so it is better to cook from the smallest ones. But this applies more to homemade strawberries, while almost all wild strawberries are not large. Before cooking, you need to remove the sepals and other possible greens, otherwise the product will acquire a tart taste.

The ratio of berries to sugar is the traditional 1:1. Maintaining a sweet balance is key. With an increase in the dose of sugar, the jam cooks faster and at the same time the color, smell and mixture of berries is better preserved. But for almost everyone it may seem very sugary, so it is possible to reduce the amount of sweetener to 700 g per 1 kg of berries.

To avoid sugaring the jam, add a pinch of citric acid at the end of cooking. For 1 kg of sugar there is 1 g of lemon. But this is optional; we don’t use it in the recipes below.

Check the readiness of the jam drop by drop. To do this, you need to pour a small amount of syrup onto a saucer: the drop must be thick and not spill.

Wild strawberry jam for the winter according to a traditional recipe

The traditional recipe allows cooking the berries for up to 30 minutes. But, we have reduced this time in order to preserve the value of strawberries. It is no secret that during long-term heat treatment, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) disappear. Therefore, I think it’s normal to boil the fruits for a maximum of 20 minutes.

Let's take:

• 1 kg strawberries,
• 1 kg sugar.

Step 1. The fruits must be washed and placed on a sieve. We need the water to be one hundred percent glassy, ​​and for them to dry out. Perhaps among them there will be berries with sepals; they can be removed if desired. We select all the twigs and leaves.

Step 2. Next, take a pan with a thick bottom or a basin. Strawberries are quite warm, so it is recommended to sprinkle them with sugar in layers. This way we will damage it less when stirring. We pour it into layers in a basin. alternating with sugar.

Cover the container with a lid or towel and leave to stand for 12 hours. During this period of time, the sugar will intensively draw juice from the berry. There will be little juice, so almost all strawberry jam is not liquid.

Step 3. When the time is up, put the container with the berries in their juice on moderate heat. We wait for it to boil, then reduce the heat to low and boil the mass for 15-20 minutes. Skim off any excess foam.

Pay attention, if you had a not juicy berry, it may not release a lot of juice. If this is exactly what happened to you, then add 200 ml of water. If there were a lot of ripe burgundy fruits, then usually quite a lot of juice is released.

To prevent powerful foaming, you can throw a piece of butter into the jam.

Step 4. Next, we sterilize the jars and lids in any usual way. I steam them more often, but you can use the oven or microwave. Scald the lids with boiling water.

Step 5. Pour the hot berry mixture into jars and seal them for the winter. And whatever is left can be put into a beautiful jar and stored in the refrigerator.

The product can be stored perfectly even at room temperature.

Thick strawberry jam "Pyatiminutka" with whole berries, you'll lick your fingers

The “Five Minute” recipe allows you to make wonderful jam with little heat treatment and preserve the value of the berries. Depending on the storage conditions and the mixture, make from 1 to 4 brews. We will create three brews, the total time of which will be 15 minutes.

Let's take:

• 1 kg of berries,
• 1 kg sugar.

We begin preservation by sterilizing all containers. We wash the containers with soda and steam them. Boil the lids for a minute in boiling water.

Step 1. Strawberries need to be washed and sorted out of debris. Although this berry is usually collected individually, therefore there should not be a lot of garbage. Ripe fruits are also removed from the stem without sepals.

Step 2. Next, sprinkle it with sugar in layers. And we don’t leave it to release the juice, but immediately start cooking it.

Heat the mixture over low heat and wait for it to boil. Then reduce the heat to low and cook for 5 minutes. Carefully remove the emerging warbler. You need to stir the jam carefully, preferably with a silicone or wooden spoon, so as not to destroy the berries.

Turn off the heat and leave the mixture to cool for 5-6 hours.

Step 3. Then we do the second cooking in literally the same way. Bring to a boil, let it cook for 5 minutes and cool again for 5-6 hours.

Step 4. It remains to boil the jam for the third time from the moment of boiling for 5 minutes. You can already see that the syrup has thickened quite a bit. Not a lot of juice came out, and we didn’t add additional water.

Check the syrup for readiness. It should not spill on the saucer. Now there is enough cooking for the product to be one hundred percent ready for preservation.

https://youtu.be/6I4dR6bABQ4

Pour the sweet, fragrant delicacy into sterile jars. We seal them with lids. After cooling, put it away for storage.

Video recipe on how to make strawberry jam without cooking

It is also better to stock up on “{Live}” jam for the winter. It is made without cooking, simply grinding the berries with sugar. How to create this is carefully shown in the video. That’s why I invite you to watch.

To freeze berries in the form of puree, you can use very little sweet sand. After all, its function as a preservative is not needed here. We simply reduce the sour taste of the berry and give it sweetness.

Harvesting wild strawberries is a fairly labor-intensive process. But, if you are unlucky, then try to stock up on vitamins. But, it is worth keeping in mind that this berry can cause an allergic reaction. Therefore, it must be eaten in moderation.

Thank you for your attention! Keep following the blog, many more suitable options for blanks will appear soon.

TOP 10 recipes for jam from garden and forest strawberries for the winter, in a slow cooker and on the stove

Homemade wild berry jam will be a source of pride for any housewife, and besides, it is very simple and uniquely delicious. There are several traditional, as well as the latest recipes for making homemade jam from fragrant strawberries with and without additives. In order not to look for them on the Internet, you can find a lot of useful information in this material.

• 1 Individual making strawberry jam
• 2 How to prepare jars for canning
• 3 How to select and prepare berries for harvesting for the winter
• 4 Strawberry jam recipes
  • 4.1 With added water
  • 4.2 Regular five-minute recipe
  • 4.3 Strawberry jam without cooking
  • 4.4 Strawberry jam in a slow cooker
  • 4.5 Strawberry jam with almonds
  • 4.6 Strawberry jam with rum
  • 4.7 Strawberry jam with mint and lemon
  • 4.8 Strawberries with gooseberries
  • 4.9 Strawberry jam with lavender
  • 4.10 Strawberry jam without bitterness

Individuality making strawberry jam

Fragrant, with an inimitable taste, wild berries are very good for health: they contain vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , especially E and B, and are also superior in quality to “cultivated” ones bred for feeding in dachas and analogues in garden plots. It also makes amazing jam, which is perfect for treating in the winter, with family or spiritual company. This dessert will appeal to both adults and children.

Making jam will require knowledge of the correct proportions: how much berries to take, sugar, how long to cook and at what heat. But, despite all the obvious advantages of wild strawberries, they are not so easy to pick, so preference is given to cultivated varieties - Roshchinskaya, Koralka, Mysovka, Chernobrovka, Saxonka or Komsomolka.

The cooking process begins with choosing a pan of suitable size. It is better if it is a dish with a wide bottom, with a capacity of 2 to 6 kilograms. It is recommended to use basins made of copper, brass, or stainless steel - the jam will not stick to them. If there are a lot of ingredients, it is better to divide them into separate portions and cook in several steps.

Fundamentally. Cooking homemade jam takes a long time, it is accompanied by heating and even boiling of the syrup. In this case, the dishes must be “stocked” so that the contents do not spill out of it, and the strawberry jam comes out tasty and properly prepared.

How to Prepare Canning Jars

Careful selection of containers for storing finished jam and adherence to preservation technology are important steps in the production of a sweet, nutritious product. Despite the development of technology, virtually nothing has changed in the usual approaches to preserving (preserving) fruits and berries: the best method to preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and microelements in the gifts of summer remains to roll the jam into peeled, painstakingly washed glass jars.

The best capacity is 0.5, 1 or 2 liters, more (less) are used less often. The container must be sterilized before filling with contents; this is done in an oven or steamed at a temperature of 100 ºC. There does not need to be any water in the jars; they are wiped dry.

How to select and prepare berries for harvesting for the winter

Regardless of what berries the jam will be prepared from - cultivated garden, meadow or field varieties of strawberries, special attention will need to be paid to preparing them for preservation. Spoiled, unripe, crumpled fruits are immediately removed, others that have been sorted are painstakingly cleaned of leaves, stalks and other debris.

There is no single point of view regarding washing berries: some recommend a mandatory “shower” treatment, while others find it quite easy to spray the strawberries with a stream of water. In any case, after completing this step, the berries are left for some time so that they drain, get rid of excess water, and only later proceed directly to cooking.

Fundamentally. The taste, color and properties of the finished jam depend on the careful selection of strawberries and the degree of purity of the fruit, so it is better not to abuse this procedure.

In addition to the recognizable ones, the berry may be of exotic species - snow-white or forest, also remontant, which is a perennial plant and is especially convenient for growing in the country. A composition of several types is allowed; this will only improve the properties of the final product, add piquancy and sophistication to it.

Strawberry jam recipes

Making jam, like any other dish, is subject to certain rules and is based on maintaining proportions in the selection of ingredients and maintaining the temperature. Over time, several traditional recipes for boiling strawberries in sweet syrup have developed.

With added water

For cooking according to this recipe you will need:

• strawberries - 1 kilogram.
• granulated sugar – 1 kilogram.
• water – 1 glass (250 g).

Production begins with sorting out the berries - they must be whole, unstained; for forest species, it is even possible not to tear off one hundred percent of the cups (they will give the jam a special taste). Be sure to dry the washed fruits. Next, pour sugar into a pre-selected wide-bottomed vessel, add water and maintain over medium heat until completely dissolved. Next, put the berries in the syrup, bring to a boil, leave for 5-6 minutes, and then cool one hundred percent.

In fact, the finished jam will need to be reheated to a boil over low heat, cooked for 5 minutes, and only then rolled into pre-prepared and sterilized jars.

Regular five-minute recipe

One of the simplest methods - even inexperienced housewives can do it. This dessert practically does not need to be cooked, and for its implementation you will need 2 kilograms of wild berries and sweet sand. Unsullied, sorted strawberries are placed in a container for making jam, covered with sugar and left for 5-6 hours. Then the dishes are placed on the stove, brought to a boil over low heat, carefully skimming off the foam, and cooked for no more than 5 minutes. Leave in a cool place (can be on the same burner) for 10-12 hours, then boil again and cook for 5 minutes, stirring.

The jam comes out delicious, with whole berries, and the main one is simple and quick to prepare. The finished product is rolled into glass containers.

Strawberry jam without cooking

An unusual method that allows you to prepare a delicious, fragrant dessert from berries without any cooking. There are several proven methods, one of them is to grind pure strawberries in an enamel or porcelain bowl with sugar at the rate of approximately 1-1.5 kilograms of sand per 1 kilogram of wild berries.

Next, the resulting mixture is subjected to heat treatment: heated over low heat until the sugar grains are completely dissolved, and at the end citric acid is added (at the tip of a knife). Fresh jam is one hundred percent ready for use; it can also be stored like ordinary preserves - in jars with a lid.

Fundamentally. It is not recommended to store jam prepared using lightweight technology (without cooking) for a long time due to the fact that the berries may ferment in it. With all this, there are recipes for making it completely without fire - just sprinkle strong field berries with sugar, close the lid in a jar and store in the refrigerator.

Strawberry jam in a slow cooker

Jam for housewives who keep up with the times and who also have a multicooker. It is recommended to get rid of foreign odors in the appliance before starting cooking. To do this, pour water into the bowl, throw in a slice of lemon and start the “Soup” mode. Then release the multicooker and wipe it dry. Sterilization of jars is carried out using the usual method, so we immediately move on to the cooking process. Additional utensils that will be useful:

• skimmer;
• wooden spoon;
• deepest plate for collecting foam.

There should be approximately 1 kilogram of berries per 1.7 kilograms of sweet sand. The fruits arrive unsullied, ripe (not rotten), without leaves, twigs or cups. The washed berries are placed in a bowl in layers, interspersed with sugar, then left for 5 (or even 7) hours to release the juice. Use the “Stew” multicooker program for 60 minutes, the goal is to prevent the jam from “escaping” and skim off the foam just right. From time to time it is advised to add citric acid - this is a matter of taste.

Strawberry jam with almonds

An unusual, special recipe that allows you to cook a dessert that is unique in taste. For this you will need:

• strawberries or strawberries (500 g); 4
• granulated sugar (400 g);
• untainted water (100 g);
• unblemished, sliced ​​almonds (70 g);
• lemon juice (1 tablespoon), can be replaced with acid (2 grams);
• Amaretto liqueur (70 g).