Homemade thick strawberry jam; amazingly tasty preparation for the winter

Homemade thick strawberry jam - an amazingly tasty preparation for the winter

If we love traditional strawberry jam for its clear syrup and whole berries, then jam is a completely different story. It is delicious to savor with crispy pieces of snow-white bread or soft buns; it is perfect for filling the inside of pies and layering regular sponge cakes or complex multi-component cakes. Sweet, thick, rich strawberry jam with a fragrant berry trail is recommended to be made from strong, even slightly unripe fruits. They contain more natural pectin than overripe berries, so the syrup will thicken on its own, without the help of additional gelling additives.

Content:

The most common strawberry jam for the winter without the addition of gelatin and other thickeners
Recipe for delicious, thick strawberry jam with gelatin in a slow cooker - prepared for future use
Jam from forest or garden strawberries with citric acid and pectin (quittin, zhelfix)
Strawberry jam with agar-agar - perfect interior for puff pastries, rolls, pancakes, muffins
Jam from strawberries or wild strawberries in a bread maker - a delicious preparation for the winter
Making strawberry jam with fructose or sorbitol (no sugar) - recipe for diabetics and PP
Jam with pieces of strawberries and oranges in the microwave - very simple and quick to prepare
Strawberry-apricot jam with ginger, mint and basil - delicious flavor
Homemade strawberry-cherry jam in a frying pan - closing this delicious dessert for the winter
Video recipe

To make jam with the least amount of sugar, you will still need additives. Natural thickeners are usually used - apple pectin, gelatin or agar-agar. To preserve the beautiful color of strawberries and add a slight sourness, which is not inherent in this berry, add citric acid or freshly squeezed juice, oranges and apricots to the jam. In short, the field for testing is enormous.

The most common strawberry jam for the winter without the addition of gelatin and other thickeners

What ingredients are needed:

strawberries – 1 kg;
sugar – 800 g;
lemon – 0.5 pcs.

How to cook:

Place the strawberries in a bowl and fill with water. Give it a little time to stand so that the little garbage donkey sinks to the bottom. Carefully wash the berries and discard in a colander. Remove sepals.
Punch the prepared strawberries with a blender or pass through a meat grinder - we need to get strawberry puree. If you want to make completely homogeneous jam, without small strawberry seeds, the resulting mass must be rubbed through a sieve.
Add sweet sand, stir and leave at room temperature for 1-1.5 hours. Stir from time to time so that the sugar dissolves faster.
Then add juice, squeezed or half a lemon, and put on low heat. Bring to a barely noticeable boil. Cook, stirring frequently, avoiding active boiling. During the cooking process, abundant foam will be created; it must be skimmed off.
Making time depends on how thick the mixture you want to achieve. Cook for 20-30 minutes over medium heat, check later for thickness and continue cooking as needed. But it is necessary to take into account that during long-term cooking the jam will darken, and its taste will acquire intense caramel notes.

The density of the jam is determined on a plate chilled in the freezer.

To prepare for the winter, place the jam in sterile dry jars and seal with boiled lids. If you plan to eat the jam right away, you don’t have to sterilize the dishes - rather carefully wash and dry them.

This jam can be served with croissants, ice cream, buns, and can be used to make cocktails and pies made from shortbread, yeast or puff pastry.

Recipe for delicious, thick strawberry jam with gelatin in a slow cooker - prepared for future use

What you will need:

strawberries – 2 kg;
sugar – 1-1.2 kg;
instant gelatin – 2 tsp;
water – 70 ml.

How to make jam - prepare step by step:

Sort, wash and peel the berries, dry. Sprinkle with sugar.
Grind strawberries with sugar. If you mash it with a mashed potato masher, you will get a heterogeneous jam with berry chunks, and if you beat it with a blender, you will get the smoothest mixture. Do as you like.

By the way, if you like sweet desserts, you can add a couple of ripe bananas - you’ll get a fascinating taste.

Jam from forest or garden strawberries with citric acid and pectin (quittin, zhelfix)

Approximate proportions of goods:

strawberries – 0.5 kg;
granulated sugar – 300 g;
apple pectin (or products based on it - quittin, zhelfix 2:1, etc.) - 10 g;
citric acid – 2-3 g (at the tip of a teaspoon).

How to create and roll up for the winter:

Divide the sorted, washed, sepal-cleaned strawberries into 2 parts. Cut one into small cubes.
And the second - beat with a blender. If you prefer smooth jams, you can grind the whole berry into a puree mixture.
Mix both parts in a large heat-proof container, add sugar (approximately 2 tablespoons of granulated sugar, set aside for now - it will be useful later). Stirring the mixture with radial movements, bring it to a boil over medium heat. Cook at a barely noticeable boil for 7-10 minutes. Later add citric acid - it will preserve the beautiful strawberry color and help extend the shelf life of the product to several months.
Mix the remaining sugar with pectin, add to the jam, stir. Boil for another 3-5 minutes.
All that remains is to pour the jam into jars that have been sterilized in advance over steam or baked in the oven. From this quantity of goods you will get 300-350 ml of jam. When hot, the delicacy will be watery and runny, but after cooling it will thicken.

Strawberry jam with agar-agar - perfect interior for puff pastries, rolls, pancakes, muffins

Useful:

fresh or frozen strawberries – 1 kg;
sugar – 400-600 g (to taste);
agar-agar – 1-2 tsp;
water – 50 ml.

Manufacturing procedure:

Place the prepared strawberries in a deep bowl and re-blender. You can create a completely homogeneous mass, or you can throw in particles of strawberry pulp - whichever you prefer.
Pour the puree into a saucepan, add sugar.
Put on fire. Until the mixture boils, it is better to stir it continuously with a spatula so that the sugar dissolves faster and better. Cook for 10-15 minutes.
Dilute agar-agar in a small amount of water. Add to jam, stir. Cook for another 5-7 minutes until the syrup thickens. When cooled, it will be even thicker, like jam, because... agar begins to work at room temperature.
Pack into jars (pour boiling water over them and dry, or better yet, sterilize), screw on the lids. Turn over to make sure the twist is tight. Then put the preservation in its usual position and cool. Store in a cellar or refrigerator until winter.

Perfect interior for grated pie or other baked goods.

Strawberry jam

Recipes: 8

1 kg.
strawberries 500 gr.
sugar 25 gr. “zhelfix” 2:1 package

Mila

22 June 2018, 18:15

strawberries – 1 kg
Demerara brown sugar from Mistral – 500 g
gelfix 2:1 from Dr. Etker – 1 pack
fresh ginger root – 5-6 cm

botacosis

18 August 2016, 21:46

strawberries 400 g
sugar 100-150 g

shoo

01 July 2015, 13:04

composition:
– 1 kg.
strawberries - 1 kg.
sugar - 1 pack.
lemon acid (8 g), – 1 pack. zhelfixa1:1,,

nataha-n

27 June 2011, 16:06

everything is very simple:
2 kg.
strawberries 1400 gr.
sweet sand juice of 2 lemons

Armushik

22 June 2010, 16:28

1 kg.
medium-sized strawberries, 1 kg. Sahara

Manyusha

23 July 2009, 17:14

strawberries 500 gr.
sugar tbsp.
200 gr. lemon juice 1 tbsp

tan-taan

03 July 2009, 18:12

1 kg strawberries
1 kg sugar
citric acid

antonov-081971

December 15, 2008, 10:34

Nina and Ulyana Tarasova “And we have cookies!”

Strawberry jam for the winter is thick and tasty - 3 recipes with photos and videos

We prepare strawberry jam for the winter once a year in huge quantities. I usually cook it with gelatin or pectin, but it can be done without thickeners. Some jams are prepared without any cooking at all. (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) will be preserved throughout the winter , and most importantly the taste and smell of the freshest berries.

Previously on this blog I posted various recipes for strawberry jam. Also several methods for twisting strawberry compotes. I will be glad if you like them. At this point, continuing the strawberry theme, let's figure out how to make jam from strawberries and what to create so that it is tasty and thick.

Here are several more recognizable, conventional ways of making jam. Choose your favorite ones and cook with pleasure!

Now in the article:

How to properly make strawberry jam for the winter

The proportions of berries and sugar are one to one, in other words, I take a kilo of berries and a kilo of sugar. If you use thickeners - gelatin, pectin or agar-agar, then you may not take enough sugar.

Before cooking, I wash the strawberries in running water. 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 grind them in a meat grinder. The best option for jam is to rub the berries through a sieve. And although it is very labor-intensive and long, the jam will turn out thick even without gelatin and other additives

It is best to use glass or stainless steel containers for cooking berries. Enameled pans are also not bad, but they require constant stirring to avoid burning, and iron ones oxidize from berry acid. Although I understand many housewives who do not accept anything other than a copper basin for making preserves and preserves.

I definitely sterilize jam containers by steaming or in the oven. I put the washed jars upside down in the oven, and put the lids in there too. I turn it on at 150. After 20 minutes I turn it off, let it cool and you can put it in their jam. If you boil jars and lids in a saucepan, you need to dry them before adding jam.

Five-minute strawberry jam for the winter - recipe with photos

I used this recipe to make jams when I was still a completely inexperienced housewife. And although this method takes time, in the end I get a smooth and thick jam without using any thickeners. And although this method of cooking jam is called the five-minute method, it cannot be cooked in 5 minutes. The effect of temperature, naturally, is five minutes, but only a couple of times.

What will be useful:

How to cook:

I sort and wash the berries, pinch off the tails. I’ll take an enamel saucepan, because the berries will cook in it for no more than 5 minutes and nothing will have time to burn. 2. I put the pan with the berries on the fire and add half a glass of water. Once it boils, cook for another 5 minutes, skimming off the foam with a wooden spoon. I remove from the stove and let it cool slightly. I grind the berry mass through a sieve.
Grinding cooked berries is very simple. As a result, I get a homogeneous strawberry puree. I pour one kg into it. sweet sand. I stir and put it back on the stove. I cook for 5 - seven minutes after boiling. During the cooking process, I do not stop stirring and removing the foam. Then I remove it from the heat and let it cool one hundred percent.
I repeat boiling and cooling again. And for the 3rd time, I boil it for 5 minutes, remove it from the heat and pour the still hot puree into dry, sterilized jars. I roll it up and wrap it in a fur coat or blanket until tomorrow. The next day, we lower the containers with jam into the basement for storage. Don't forget to taste how delicious it turned out.

With such a five-minute temperature effect, we retain the greatest amount of necessary substances in the berries.

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

I can guarantee that using this method the jam will certainly thicken beyond compare. This recipe requires less sugar than usual, because gelatin perfectly thickens the berry-sweet mass.

You can grind the berries with a blender, or grind them in a meat grinder, or simply mash them with an ordinary masher.

What will be useful:

How to cook:

I remove the sepals from the washed berries. I grind it into puree and pour it into a bowl for cooking.
I add sugar and a packet of gelatin there. I mixed it without much fanaticism, everything will dissolve during cooking.
I put it on the fire and wait for it to boil. I boil for no more than three minutes. The jam has already thickened quite a bit, 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 blanket for a day.

All jams are prepared just as easily with special thickeners - with pectin and gelfix and agar-agar.

And at the moment the Gala Rada channel gives us a method of making jam for the laziest^

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

Well, that’s all for now about strawberry jams. Don't forget to check out the strawberry jam recipes.

I thank everyone who made jams with me. Bon appetit!

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

Thick strawberry jam - 5 delicious recipes for the winter with step-by-step photos

Strawberries are a delicious berry; they are healthy and tasty both fresh and in the form of various preparations. Most often it is frozen whole or ground with sugar, or strawberries are made into compotes, preserves and jam. We bring to your attention a magical selection of ordinary and delicious strawberry jam recipes. It will take little time to make it, but in the winter you will always have a jar with a fragrant piece of the summer garden on your table.

Strawberry jam “Yummy”

Production time: 2 hours

Number of servings: 4 cans of 0.5 liters

Ingredients

Manufacturing process

Regular strawberry jam

Production time: 24 hours

Number of servings: 3 half-liter jars

Ingredients:

Strawberries (fresh) – 2 kilograms
Sugar – 2 kilograms

Manufacturing process:

First, sort through the strawberries and discard any rotten or wrinkled berries. Then carefully wash the strawberries in plenty of cool water. Remove the “tails” and dry the berries briefly, throwing them in a colander.
Place the strawberries in a large saucepan, preferably one with a thick bottom. Then grind the strawberries using a blender. If you don’t have this device, you can use a sieve by rubbing the berries through it.
Add 2 kilograms of sweet sand to the ground berries and mix everything well.
Place the pan with the candied berries over high heat and, stirring constantly, bring the strawberry puree to a boil. When you notice that the first bubbling starts to appear, reduce the heat to low and simmer the jam for half an hour at a gentle simmer.
After the jam has simmered for 30 minutes, turn off the heat and leave the strawberry jam to cool completely.
After the jam has cooled, turn on the heat again and bring it to a boil, boil for half an hour, and then cool one hundred percent.
For the 3rd time, bring the jam to a boil and simmer for 30 minutes.
While the jam is cooking, prepare the jars: they should be thoroughly washed in a soda solution under hot water and steamed for 10-15 minutes.
Pour the hot jam into dry jars prepared in advance. Seal the jars with lids and let the jam cool one hundred percent.
Store the finished jam in a cool, dark place. Bon appetit!

Five-minute strawberry jam

Production time: 30 minutes

Number of servings: 1 liter of jam

Ingredients:

Fresh strawberries – 1 kilogram
Citric acid - on the tip of a knife
Sweet sand – 1.2 kilograms

Manufacturing process:

Try to select only the largest, ripest and sweetest berries for this jam. Check that there are no rotten or bruised strawberries. Wash the berries well under cool water, and then discard them in a colander so that they dry a little.
Next, you need to carefully tear off all the stalks, place the berries in a deep bowl and grind into a puree. This can be done using different methods, for example, rub the strawberries through a sieve, or mash them with a masher, or pass them through a meat grinder, or use a submersible blender. Choose the method that suits you best.
Pour 1.2 kilograms of sugar into a saucepan, add strawberry puree and stir everything properly. Place the pan on the stove and turn on medium heat.
Now you need to give the berry puree time to boil. If foam begins to appear during the boiling process, carefully remove it with a wooden spoon.
When the future jam boils, reduce the heat slightly and let the strawberries simmer for about 5 minutes.
It is better to prepare jars for jam in advance: rub the inside of the jars with soda, and then carefully rinse with hot water. Next, steam the jars (don’t forget about the lids) for about 7-10 minutes (you can use a microwave or oven for the same purposes). Let the jars dry.
Before filling the jars with jam, place a small pinch of citric acid at the bottom of each jar. This is done so that the jam, which has undergone completely insignificant heat treatment, does not spoil.
Pour the hot jam into the jars and close with tin or screw-shaped lids.
Leave the jam jars at room temperature until completely cool. As the jam cools, it will reach its thickest consistency.
That's all, the tasty and frisky strawberry jam is ready!

Strawberry jam in a slow cooker

Production time: 1.5 hours

Number of servings: 1 liter of jam

Ingredients:

Fresh strawberries – 1 kilogram
Lemon juice – 2 tablespoons
Sugar – 1.5 cups

Manufacturing process:

Wash the strawberries thoroughly, remove the stems and inspect the berries for rotten or bruised berries. If there are any, throw them away. Then cut each berry into 4-8 parts depending on the size of the berry itself.
Carefully place the strawberry pieces into the multicooker bowl, add 1.5 cups of sugar and 2 tablespoons of lemon juice. Next, you need to set the “Jam” or “Jam” mode, close the multicooker lid and press “Sart”. Usually the time in the program is set automatically; if this is not the case in your multicooker, then set the duration of the program to 1 hour. Now it’s time for the jam to be ready.
While the strawberries are cooking, prepare the jars. There are several methods for sterilizing them. For example, the usual option is steamed, or you can use modern household appliances, such as a microwave and oven. Their jars also sterilize well. Do not forget that before you start sterilizing the jars, you must wash them well with the addition of baking soda, and then rinse them just as well.
When the multicooker beeps, unplug the device and pour the bubbling jam into the jars. Seal the jars with lids and leave the strawberry jam at room temperature until completely cooled. Keep in mind that after cooling, although the jam will become thicker, the jam will thicken completely only after a few days.

Strawberry jam with gelatin

Production time: 1 hour

Number of servings: 2 cans of 0.5 liters

Ingredients:

Strawberries (fresh) – 1 kilogram
Gelatin – 20 g
Sugar – 1 glass

Manufacturing process:

The presence of gelatin in this recipe allows you to reduce the amount of sugar, so both gelatin and sweet sand act as a thickener.
First, carefully wash the strawberries. Usually there is a lot of soil and sand on them, so it will be better if you rinse the berries a couple of times in a large amount of cool running water. Carefully inspect the berries for bruised or rotten specimens.
Place the berries in a colander and let them dry briefly and drain off any excess water.
Remove the greenish “tails”, and then transfer the berries to a deep saucepan with a thick bottom.
Puree the strawberries using an immersion blender. If you don’t have a blender on hand, you can pass the berries through a meat grinder or mash them with a masher.
Pour 1 cup of sugar and 20 grams of gelatin into the strawberry puree.
Place the pan on the fire and bring its contents to a boil.
Once the strawberry puree begins to boil, reduce the heat to low and let the jam simmer for about 8-10 minutes.
While the jam is cooking, prepare the jars. They should be thoroughly washed with hot water (preferably with the addition of soda), and then sterilized by steaming for 5-10 minutes.
Pour the hot jam into dried sterile jars and seal with lids (also washed and boiled).
Allow the jars of jam to cool one hundred percent, and then place them in a black, cold space for future storage. Ready-made strawberry jam with gelatin can be stored for no more than 2 years. Bon appetit!