Strawberry confiture for the winter: the smell of the sun under the cover

Strawberries are the most romantic berries available. The sweet taste and intoxicating smell of these heart-shaped red berries make them a frequent guest on the table of lovers. Strawberries with cream, with champagne, with chocolate fondue - these names alone make you smile dreamily.

Strawberries are especially good when fresh, but their season is short. And I really want to preserve the divine taste and smell for the winter! You can prepare strawberries using various methods: freezing, making compotes, making preserves, marmalade, confiture and almost everything else. We reveal several recipes for making delicious berries.

The difference between confiture and other types of preparations

According to the method of making jam, confiture, jam - preserves. They are all obtained by boiling fruits with sugar. However, there are differences between them.

Jam

Jam is usually called a sweet made from fruits boiled in sweet syrup. Uncooked berries in the finished dessert are moderately distributed in a translucent syrup. Berries and fruits are taken ripe and undamaged, large fruits are cut into pieces.

Making jam occurs in stages: boil the syrup, pour it over the fruits, and bring to a boil. The process is repeated, often more than once.

The thickest compared to jam, more reminiscent of jelly with boiled fruits. Even crushed and unwhole fruits are allowed to be consumed. Jam is thicker than jam, but not as dense as confiture.

Before cooking, the fruits are blanched, then poured with syrup or combined with sweet sand and cooked over high heat, later the heat is reduced. For this species, fruits with a high pectin content are ideal.

Confiture

These are fruits moderately distributed in a transparent jelly. It is brewed with sweet sand, but a thickener is added before finishing. This highlight allows you to prepare confitures with the lowest sugar content, which also functions as a thickener. For confiture, not only the freshest, but also frozen fruits are suitable. They can be either whole or crushed, but not boiled.

To store the jam while still hot, roll it into a sterilized container. This way it can be stored for a year at room temperature. After opening, the product is stored in the refrigerator.

Confiture is the densest of all three types of jam. At first, like jam, it was prepared from fruits containing a lot of pectin. Add evenly from other fruits and berries, adding gelatin or pectin during cooking.

yes, pectin is not a bad thing...; it was only thanks to it that they began to make jam again, or, more precisely, make confiture.; And the same recipes. th mint, and balsamic, and rosemary and so on! I also use pectin to make a sugar-free sauce with berries for meat.

sirina007

http://elaizik.livejournal.com/374054.html

The amount of gelatin and pectin depends on the specific recipe, the mixture you want, and the amount of sugar in the recipe. The less sugar, the more pectin is useful. So, if 0.5 kg of sugar is taken per 1 kg of berries, then 4-5 grams of pectin will be needed; 0.25 kg of sugar - 7-10 g of pectin; without sugar - 12-15 grams of pectin.

Help: There are different types of pectin. Buffered does not need acid for gelling, unbuffered does. Heat stable to withstand the next heat. Confiture with it can be used as a filling for baking pies. Not heat-stable, when reheated, it collapses and loses its gelling characteristics.

Gelatin comes in powder and in slabs. They behave differently, on average 0.5-8% gelatin is taken per 1 kg of product.

Recipes for making strawberry confiture for the winter

Only whole, not crushed berries are suitable for making jam.

Before production, wash the strawberries, remove fruiting rosettes and spoiled berries.

Made from whole berries without thickener

2 kg of medium-sized berries

5 g citric acid or juice of 2 lemons

Cover the strawberries with sugar and leave for 7-8 hours.
Place on the fire and cook over low heat, stirring and skimming off the foam.
Add heat and cook until desired thickness.
A couple of minutes before it’s ready, add citric acid or lemon juice.
Pour the roast into jars and seal.

Ready confiture is dense and thick

With vodka and salt

10 g citric acid

Mix citric acid and salt with half the sugar and pour strawberries in layers, pouring vodka over any layer. Leave it overnight (that is, in the dark) in the refrigerator.
Add the remaining sugar and bring to a boil over low heat.
Increase the heat to the highest level so that the berries rise up in a head and immediately reduce to a minimum. Wait until the berries sink and set the heat to high again. Repeat a couple of times. Cooking time 20 minutes.
Cool and place in sterile jars.

From whole berries with gelatin

1 kg of new berries

3 tbsp gelatin

Cut large berries in half or into 4 parts, put everything in a non-oxidizing container of large volume.
refrigerate overnight (that is, in the dark) During this period of time, the strawberries will give juice.
Place the pan on the stove and bring the mixture to a boil over medium heat.
Reduce heat and simmer for 30 minutes, stirring and skimming.
Remove the confiture from the stove, add the previously soaked gelatin, and stir thoroughly.
Heat again over low heat, without bringing to a boil, turn off the heat.
When hot, transfer the finished delicacy into sterilized jars, screw on the lids, and turn over until it cools completely.

From chopped berries with liqueur

3 tbsp. spoons of liqueur

Cut the strawberries into pieces. Remove the zest from the lemon and cut into narrow strips. Squeeze the juice from the lemon.
Mix strawberries with zest, juice, sugar.
Bring to a boil and cook for 3 minutes with continuous stirring.
Turn off the heat, pour in the liqueur, stir.
Place into jars and roll up.

From crushed strawberries with pectin

1 kg of new berries

0.6 kg sweet powder

50 ml lemon juice

Grind the berries with a mixer or cut into pieces.
Mix sugar with pectin and add the berry consistency given to us.
Bring to a boil over high heat and cook for 4-5 minutes, stirring.
Remove heat, add lemon juice, stir.
Place in sterile jars, roll up, and turn upside down. Leave until cool.

How to prepare confiture from whole berries with pectin, watch the video

Frozen berries with basil

0.8 kg small sugar

100 ml lemon juice

15 grams of fresh basil

Freeze the berries in the freezer! After defrosting, they will be moderately soft, which will reduce the cooking time and give the finished confiture a moderately smooth consistency.
Thaw frozen berries, cut large ones in half, weigh exactly 1 kg.
Pour 700 grams of sugar over the strawberries, mix the remaining 100 grams with pectin.
Place the dishes over medium heat, stir until the sugar dissolves and the temperature reaches 25 degrees.
Add the remaining sugar with pectin and mix thoroughly.
Cook, stirring until boiling.
Add lemon juice and chopped basil, bring to a boil again and immediately remove from heat.
Place the roast into jars and roll up.

The smell from it is just crazy. And in winter you will have the freshest and most fragrant piece of summer on your table :)))

MARIA_SELYANINA

http://maria-selyanina.livejournal.com/210721.html

With vanillin and gelfix

1 kg of new berries

1 teaspoon vanilla sugar

Cut the berries into pieces and add half the sugar, leave them overnight (that is, in the dark) in the refrigerator.
Add the remaining sugar and cook for 1 hour.
Mix vanilla sugar with 100 grams of regular sugar and gelfix, add to the confiture, mix.
Cook, stirring for another 5 minutes, put into jars, and roll up.
Almost all housewives prefer to grind strawberries in a blender for confiture. Although this is not a traditional version of confiture, cooking is creativity. And this option has a right to exist.

How to make confiture from crushed strawberries, in this video

There are a huge number of recipes for strawberry confiture. At your own discretion, you can add your favorite spices, mint decoction, any liqueur or rum, prepare confiture from the consistency of berries with currants, raspberries, and add rhubarb. But don't get carried away with the spices. After all, the smell of strawberries cannot be compared with anything else, and the powerful spice can overwhelm it.

Don't be afraid to add alcohol. Alcohol is not only a good reaction agent, but also an aroma enhancer. The smell of alcohol will quickly evaporate, leaving only the smell of strawberries.

There are many confiture recipes, find your own

Strawberry confiture is added to cake creams, used as a filling for pies and pies, added to curd and cream desserts, ice cream and yogurt, pancakes and pancakes. Well, just spread on toast or eat with a spoon. There are usually no problems with using this sweetness.

Imagine and create in your own kitchen. And maybe you will be able to pause a moment of summer by preserving it in a jar of jam.

Strawberry confiture - how to prepare delicious confiture for the winter

Strawberry confiture, prepared with your own hands for the winter, will preserve not only pleasant memories of summer, but also useful vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . Unfortunately, the sweet berry season is fleeting, so arm yourself with dessert recipes and roll up your sleeves. What do you think is the difference between confiture and jam? You can easily get lost in the jungle of sweet preparations.

Unlike jam, confiture does not contain whole berries. The bulk of the sweet mass consists of jelly interspersed with strawberry pieces. Jam, if you remember, is a thick, homogeneous mixture. Confiture is something in between and is considered a type of jam.

This savory winter preparation is perfect for cheesecakes, casseroles, and milk porridge. Housewives use dessert as a layer for cakes and sponge cakes. They are used as filling for bagels, croissants, cakes, and buns.

Often the workpiece is deliberately made very thick. To do this, use pectin, agar-agar, gelatin, marmalade and other devices for cooking sweets that contain thickeners.

There are many confiture recipes; I propose the more popular ones that guarantee a good taste of the winter preparation.

Strawberry confiture with lemon and liqueur

In this recipe, lemon adds a little sourness, diluting the sweetness. It immediately acts as a preservative, protecting the confiture from fermentation all winter.

Strawberries - kilogram.
Lemon.
Liqueur – 3 huge spoons.
Sweet sand – 600 gr.

How to cook savory confiture:

Divide large berries into parts; very small ones can be left whole. Sometimes I blend the berries with a blender, but not until smooth.
Scald the lemon and squeeze out the juice.
Place the berries in a cooking bowl, sprinkle with sugar and pour in lemon juice.
Place on the stove and start cooking. Heat the mixture over medium heat, bringing it to a boil.
Cook for 4-5 minutes, pour in the liqueur and stir well. Let the dessert come to a very boil and remove from the burner.
Pour into jars and seal. Send the cooled jars for winter storage in the cold.

Traditional thick strawberry confiture with gelatin

A common option for making strawberry dessert that meets all the requirements for a savory preparation. It stands unsurpassed all winter, even in apartment conditions.

Berries – 1 kg.
Gelatin – 20 gr.
Sugar – 800 gr.
Citric acid - small spoon.

How to prepare confiture:

Wash the berries, remove the sepals, dry them on a towel.
Grind using any easily accessible method - rub through a sieve, use a blender, or a masher. Don't make a traditional puree, leave the chunks (personally I like a lot of them).
Mix the mixture with sweet sand and let it cook. Bring to a boil over medium heat, slowly. But don't let it boil.
Remove the jam from the burner and set the cooking container aside for half an hour.
Dilute the gelatin powder with a small amount of water (usually 2 huge spoons are enough), pour into the strawberry mixture.
Stir and bring to a boil again.
Add citric acid, stir well and pour into previously sterilized jars.
It is better to store dessert in the cold.

Unique confiture with basil and mint

Strawberries - 800 gr.
Sugar - 600 gr.
Basil - 20 leaves.
Mint - 20 leaves.
Zest of 1 lemon.

Cover the berries with sugar and leave for 5–6 hours until they release juice.

Place over low heat, bring to a boil, cook for 15 minutes.
Add mint, grated zest and basil approximately 3 minutes before the end of cooking.
Place the finished treat into jars and screw on the lids.

[ok] Instead of mint and basil, you can take rhubarb, and replace the lemon with orange. The confiture will have an equally captivating smell.[/ok]

How to cook confiture with pectin in a slow cooker

A recipe for making strawberry preparations that does not require special abilities and takes a lot of time.

Berries - kilogram.
Pectin – 2 tablespoons.
Vanilla – pod (if you can’t find it, change it to powder using the tip of a knife).
Sugar - kilogram.

Place clean berries in the slow cooker, add sugar. Turn on “Heating” and wait for the sweet sand to bloom.
Open the vanilla pod, remove the contents and add to the sweet mixture.
Add pectin and stir the contents of the bowl.
Set the unit to the “Baking” or “Jam Cooking” mode, if available, and cook the confiture for a quarter of an hour.
Do not cover with a lid, as you will have to stir the dessert from time to time.
After 15 minutes, remove the foam, pour into jars, and screw. When the treat has cooled, store it in a cool place.

Strawberry confiture - recipe for a cake

Confiture for layering cakes and other confectionery products can be cooked at any time of the year, from fresh or frozen strawberries. I suggest using starch as a thickener.

Berries - kilo.
Water – 200 ml.
Sugar – 400 gr.
Corn starch - spoon.

Recipe for making strawberry jam for a cake:

Place the prepared berries in a saucepan and add sugar. Use a masher to crush the berries, leaving small pieces. Pour in half the water.
Cook after boiling for 20 minutes, stirring the contents from time to time.
Dissolve the starch in the rest of the water and stir until the lumps disappear.
Let the confiture boil very much, pour in the starch, stirring the mass quickly.
Remove the basin from the burner and pour the dessert into prepared and sterilized containers. Seal and let cool.

Video recipe: strawberry confiture for the winter with agar-agar

Good luck with your preparations!

Strawberry confiture

Jam, preserves, confiture - you can get confused in these sweet wilds! The concepts are identical, but still different and each has its own application. Now I will prepare the most delicious strawberry confiture for a cake or pastries, and I will also tell you how it differs from jam or preserves. The recipe is so simple that step-by-step photos may seem unnecessary. But what can you do, the force of habit takes over! And now I take pictures of everything I cook in my own kitchen.

The most common confiture recipe:

Fresh or frozen strawberries - 100 g
Sweet sand - 1 tbsp. l.
Corn starch - 1 tsp.
Water for diluting starch - 2-3 tbsp. l.

How does confiture differ from jam and preserves?

In berry jam, the berries are boiled into a thick, sweet mass and simmered over low heat for 20-30 minutes. Confiture is considered a type of jam; it should also be jelly-like, but at the same time it contains pieces of berries and fruits (unlike jam).

What is the difference between confiture and jam? In jam, the berries must retain their shape, so heat treatment is small.

For the layering of cakes and the insides of cakes, confiture is perfect! It has the freshest taste, a uniform structure in which pieces of berries are found.

How to prepare strawberry confiture for cakes and pastries (step-by-step recipe with photos)

For Queen Victoria's sponge cake, I need a very small amount of confiture in the layer, so I tell the recipe using the least amount of ingredients. You can increase them in proportion to the list, based on how much confiture you need for dessert.

You can use any berries, including frozen ones. Place strawberries (100 g) in a saucepan, add 1 tbsp. l. sugar and place over medium heat. If you are using fresh berries, add a little water to the bottom of the saucepan to prevent them from burning.

With every minute the berries will release juice better; after 5 minutes, almost all of them will break into several parts, this is a common occurrence. Some puree the berries with an immersion blender, but this is not necessary. Personally, I like it when there are halves of berries in the confiture.

Place a teaspoon of cornstarch in a glass. You can also use potato, but in this case take twice as much.

Pour 2-3 tbsp. l. cool water into the starch and stir until smooth.

How to prepare strawberry confiture - recipes for the winter

Have you noticed how your hand often reaches out to jars with a wonderful name, standing in rows on store shelves? Meanwhile, preparing strawberry confiture for the winter is easier than usual. How can a dessert prepared with love, only from natural products, compare with a store-bought one?

What do you think is the difference between confiture and ordinary preserves and jam? You can easily get lost in the sweet jungle of titles, since the recipes are quite identical.

But every sweet has its own use. In the jam, the strawberries are boiled into a thick mass. Confiture is also a jelly-like mixture, but it is not forbidden to throw pieces of berries into it.

The savory dessert is perfect for layering cakes and biscuits, filling the insides of cakes, bagels, and croissants. Don’t be lazy, make some preparations for the winter so that you can pamper your family with culinary delights more often.

Strawberry confiture - recipe with gelatin

Traditional faithful confiture is cooked with gelatin and citric acid. Don't be sorry for a whole lemon - use it, the jelly will be healthier. In addition to gelatin, you can use any other thickeners that contain pectin or agar-agar.

Strawberries - kilogram.
Citric acid - teaspoon.
Sugar – 800 gr.
Gelatin – 20 gr.

How to make strawberry confiture at home:

Process the berries - rinse, remove the stems and dry.
Place the strawberries in a saucepan and use a blender, but without turning the whole berries into a puree, but leaving pieces. Don't have a blender? Use a food processor, sieve, or wood masher.
Place the pan on the stove and adjust the gas to low - the secret to tasty confiture is gradual heating.
When the mixture is warm enough, add all the sugar. Stir to help the sugar dissolve. Please note: the mixture does not have to boil. If bubbles are about to appear on the surface, indicating boiling, immediately remove the pan from the burner and let it cool slightly. Then place it again.
When the sweet sand has disappeared one hundred percent, remove the pan from the stove and leave to cool for 30-40 minutes.
Meanwhile, make gelatin. Pour the contents of the sachet into a small bowl and cover with water at room temperature. Leave for a while until the gelatin absorbs water and swells.
Pour the gelatin mass into the pan with the berries, stir and continue cooking. Heat until almost boiling, but without allowing it.
A minute before the end, add citric acid and stir.
The workpiece is laid out in the jars after it has cooled. The container must be sterilized before filling.
For winter storage, it is better to roll up the workpiece and put it in the cold. If you are going to use it soon, cover it with a nylon lid and store it in the refrigerator.
Lemon and sugar are good preservatives, so the dessert will not ferment and is intended for long winter storage.

Frozen strawberry confiture - recipe for a cake

The confiture recipe will be needed for making pastries and pies, as a layer for sponge cakes, if there is no ready-made winter preparation in the house, and very little is needed. The number of ingredients is small, for quick production.

Frozen or fresh strawberries – 100 gr.
Sugar - a tablespoon.
Starch, corn - a small spoon.
Water – 3 spoons.

How to create jam for a cake:

Place berries and sugar in a small container. Let it warm up over medium heat. If you are cooking with new berries, splash a little water on the bottom so that the berries do not burn.
Cook for 5 minutes, during this period of time the strawberries will begin to intensively release juice. Some berries will soften and separate into parts, do not be alarmed by this - this is a normal process.
Now you can grind the mass into puree. Use a blender, but I don’t do this from time to time, as I like to see large pieces of berries in the confiture. Just mash it with a fork without removing the pan from the heat.
Prepare the thickener: pour water into the starch and stir until smooth.
Pour into the mixture, stir quickly and cook for 1-2 minutes.
Don't be discouraged if the mixture doesn't seem very thick at first. As it cools, the confiture will become thicker.

Strawberry confiture with kiwi for the winter

Kiwi has recently become a de facto native fruit. I even planted it in the garden and am now waiting for the berries. Confiture made from successfully combined berries is perfect for casseroles, panna cotta, and cheesecakes. An excellent addition to milk porridge.

Strawberries – 3 kg.
Kiwi – 6 large pieces.
Sweet sand – 1.5 kg.

Step-by-step recipe for making delicious confiture:

Prepare the strawberries by rinsing and trimming the stems. Chop a little in a blender.
Remove the pulp from the kiwi and divide into circles.
Place in a saucepan, add sand and stir.
After bringing to a boil, continue cooking over low heat, stirring occasionally.
When the mixture has boiled down and become thick, remove the pan from the burner, pour into jars and seal.

How to make strawberry confiture - video

Video recipe for homemade confiture for the winter. Successful preparations for you.