Strawberry jam for the winter - a simple recipe!
This is a very simple recipe for delicious strawberry jam and even novice housewives are sure to succeed. First wash the fruits, dry them on a towel and remove the stalks.
Step 1. The berries need to be chopped in any way. This can be done using a blender, or simply mash with a masher.
If you don’t like the presence of seeds in the finished treat, rub the mixture through a fine sieve.
Step 2. Pour the berry mass into the container in which you will cook the jam. Add sugar at the rate of 700 g of sugar per 1 kg of berries. Stir and bring to simmer.
Step 3. When the mass boils, turn the fire so that the boiling is not violent. During the cooking process, remove the foam. Cook for about 50 minutes. After this time, it will be noticeable that the mass has thickened. However, do not forget that after cooling the jam will be much thicker.
Step 4. A couple of minutes before the end of cooking, add 2 tbsp. l. lemon juice. It is added to improve the color of the finished delicacy and give it a slight sourness. It will taste better this way.
Step 5. Pour hot jam into sterilized small jars and seal tightly with lids.
You can store thick jam at room temperature until next summer, unless, of course, you eat it earlier.
How to make delicious strawberry jam in a bread machine
Housewives who have a bread machine in their home probably appreciate the ability of a home assistant to make delicious jams from various berries. This unit is endowed with a huge advantage even over the multi-cooker that is so revered in our country - there is no need to stir the dessert and monitor the process. The clever bread maker does everything herself - she cooks, she stirs. All you have to do is load the ingredients and distribute the finished dessert into jars.
Required:
- For 500 gr. ripe berries - a glass of sugar, a large spoon of lemon.
Let's make delicious jam:
- Wash the peeled berries, dry and chop.
- Place in a bowl, add juice and granulated sugar. Stir.
- Use the “Jam” program (if there is no “Jam” program).
- Cooking time is one hour and 20 minutes.
- Afterwards, all that remains is to distribute it into jars and store it.
How to make strawberry jam with gelatin at home
This year I had success with small strawberries. However, the finished delicacy turned out thick and very beautiful. The small berries softened a little during the cooking process, but whole fruits remained, which was also pleasant.
Ingredients
- Fresh strawberries – 1.5 kg
- Sugar – 1.2 kg
- Citric acid – 0.5 tsp. or juice from half a lemon
- Gelatin – 20 g
The proportions of berries and sugar for jam are 1:0.5-0.7.
How to cook
Step 1. Place the sorted, washed and dried berries into a large bowl and cover with sugar. Leave it like this for 7-8 hours, or better yet overnight.
Step 2. During this time, the strawberries will give juice, but there is no need to pour it out.
Mix the berries carefully so that the sugar is evenly distributed. Place the dish on the stove. Cook over low heat, stirring the mixture periodically and skimming off any foam that appears, for about 10 minutes.
Step 3. Increase heat and cook until desired thickness is achieved, 30-40 minutes. Remember that the jam will thicken as it cools.
While the treat is cooking, sterilize the jars in the microwave. By the way, this is a very convenient and quick way to sterilize jars. To do this, pour some water into 0.5 liter jars and turn on the microwave at high power and leave there for 5 minutes. Boil the lids.
Step 4. Dissolve gelatin in a small amount of water at room temperature. Stir and leave to swell.
Step 5. A few minutes before the end of cooking, add citric acid or the juice of half a lemon. Stir. Let simmer for another 1-2 minutes.
Step 6. Stir the gelatin again and pour it into the prepared mixture. Turn off the stove immediately.
Step 7. Immediately pour the hot jam into sterile jars and immediately close the lids tightly.
Turn the jars over, cover them with a thick towel, and leave until the jars have cooled completely.
Once the jam has cooled completely, it will become very thick and will hardly fall off a spoon. This delicacy is very convenient to spread on a bun.
Original confiture with basil and mint
You will need:
- Strawberries - 800 gr.
- Sugar - 600 gr.
- Basil - 20 leaves.
- Mint - 20 leaves.
- Zest of 1 lemon.
Preparation:
- 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 about 3 minutes before the end of cooking.
- Place the finished treat into jars and screw on the lids.
Strawberry jam - a recipe for the winter without gelatin
Unlike classic jam, jam turns out thick. The recipe does not contain thickeners and acquires a thick consistency due to the natural pectin in the berries and, of course, due to the properties of sugar.
Ingredients
- Strawberries – 1 kg
- Sugar – 1 kg
- Half a lemon
How to cook
Step 1. Sprinkle the berries with layers of sugar, using only half of it. Let it brew for 2-3 hours at room temperature. However, it is not always possible to start making jam on the same day; then the berries can be refrigerated for 10-12 hours. The effect will be the same.
Step 2. During this time, the strawberries have released their juice, which means you can start making jam. Drain the resulting juice from the berries through a colander into another pan.
Step 3. Add 1 cup of sugar to the juice and bring to a boil. From the moment of boiling, cook for 2-3 minutes. This results in a finished topping.
Topping is a sweet, viscous fruit or berry syrup that is used to decorate all kinds of drinks, desserts and sweet dishes.
The sweet syrup is bottled and sealed. You can decorate any dish with it, or dilute it with water and use it as strawberry juice.
Step 4. Back to the strawberries. Add the remaining sugar to the berries and grind with a blender until pureed.
Add the juice of half a lemon. It is thanks to lemon juice that the color of strawberries is not lost during cooking.
Step 5. Place the berry puree on the fire and simmer over low heat for 40 minutes. Don't forget to stir the puree and skim off the foam. This time will be enough for the jam to be thick and viscous. However, it will not be hot when it is hot; it will become thick only after it has cooled completely.
All that remains is to pour the finished treat into sterilized jars and seal with lids. This delicious jam will be a great addition to pancakes, pancakes, and cheesecakes.
Thick and delicious strawberry jam - a recipe for the winter with photos
Strawberry jam prepared according to this recipe is tasty and sweet. A thick, dense consistency can be achieved by boiling the fruit mass three times and using a large amount of sugar. It is very important to carefully monitor the cooking process throughout and stir the jam all the time so that it does not stick to the bottom or burn. If this happens, the delicacy will acquire an unpleasant taste and an unsightly dark color.
Necessary ingredients for preparing thick and tasty strawberry jam for the winter
- strawberries – 2 kg
- sugar – 2.3 kg
Step-by-step instructions for the recipe for thick and delicious strawberry jam
- Sort the berries, rinse, place in a colander to drain excess water and remove the stems. Then divide into two equal parts.
- Using an immersion blender, turn the first part of the berries into a flowing, homogeneous puree, cover with sugar and leave on the kitchen counter for 2-3 hours.
- Finely chop the second part of the berries, add to the sugar-strawberry mixture, mix well and place on the stove.
- Bring to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture begins to bubble intensely, reduce the heat to low and cook, uncovered, for half an hour.
- Then remove from heat and let cool to room temperature. Repeat the cooking and cooling process two more times. Be sure to remove any foam that forms on the surface.
- Pack the hot jam into sterile jars, roll up with tin lids, turn upside down, cover with a thick cloth and let cool very well.
- Store in a cool, dry place, keeping the jars out of direct sunlight.
Strawberry jam with agar-agar for the winter
Agar-agar can be used as a thickener for strawberry jam. It is a plant-based gelatin substitute and is made from seaweed. The prepared delicacy with agar-agar turns out incredibly tasty and aromatic. And it’s not at all difficult to prepare.
Ingredients
- Strawberries – 1 kg
- Sugar – 600 g
- Agar-agar – 2 tsp. + 50 ml water
Preparation
Step 1. Grind the prepared strawberries with a blender, but so that pieces of berries remain in the puree.
Step 2. Pour the berry mass into the pan in which we will cook the jam. Add sugar, mix and leave at room temperature for 2-2.5 hours.
Step 3. After 2 hours, put the pan on the fire, stirring occasionally, and bring to a boil. At the same time, pour 2 tsp into a small cup. agar-agar, add water and stir until smooth. As soon as the berries in the pan boil, add the dissolved agar-agar,
stir and cook for 20 minutes. Periodically remove the foam from the surface.
Step 4. Pour the finished jam hot into sterilized jars, immediately seal them with lids, turn them over and wrap them until they cool completely.
After cooling, the finished jam turns out to be very thick, aromatic and with a beautiful berry color.
Strawberry jam in a slow cooker with plums
Strawberries can be dried to make aromatic teas, cherries can be wilted for baking and desserts, cranberries can be candied, and blueberries are good frozen. Alas, almost all of these harvesting methods are not applicable for strawberries. Except for freezing and cooking. Regular strawberry jam no longer surprises anyone. But strawberry jam with plums in a slow cooker can certainly make a splash. See for yourself!
Necessary ingredients for making strawberry-plum jam in a slow cooker
- fresh strawberries - 450 g
- sugar - 800 g
- purple plums – 900 g
- lemon juice - 1 tsp.
Step-by-step preparation of strawberry jam with plums in a slow cooker
- Wash the ripe strawberries and discard in a colander. When the berries are dry, remove the sepals and cut each into 4 parts.
- Place the prepared strawberries in the multicooker bowl, as well as the washed and pitted plums, cut into several pieces. Add sugar and lemon juice there.
- Cook strawberry jam with plums in a slow cooker at 130C (“Baking” mode) for 30 minutes. In the middle of the process, open the lid of the device and remove all the foam that has formed.
- Heat the canning jars in the oven at 100C, gradually raising the temperature to 130C. Place the hot jam in a sterile container and roll it up with a key. Store the treat until winter in a cool, dark place.
A simple recipe for strawberry jam for the winter with pectin
Pectin is a polysaccharide, a natural component found in the tissues of many plants. It gives foods and dishes a jelly-like consistency, improves texture, and prevents particles from separating inside drinks and juices. It is especially beneficial for the intestines. Without being digested in the intestines, it is like a sponge, absorbing all unnecessary and harmful substances, which are then eliminated from the body.
Pectin acts as a thickener; when heated, it, together with sugar, causes thickening and hardening. The good thing about this recipe is that you can reduce the amount of sugar or omit it altogether.
Ingredients
- Strawberries – 500 g
- Sugar – 250 g
- Pectin – 5 g
The amount of pectin may vary depending on the amount of other ingredients.
- If sugar is taken in the ratio of 1 kg of berries + 500 g of sugar, then 5-10 g of pectin is taken;
- If you take 250 g of sugar per 1 kg of fruit, add 11-15 g of pectin;
- If sugar is not added at all, then 16-20 g of pectin are added.[/message]
How to cook
Step 1. The washed and peeled berries are crushed with a blender.
Step 2. Granulated sugar is combined with pectin and mixed well. This is necessary so that lumps do not form during the cooking process. Otherwise, it will be impossible to get rid of these lumps later, and the jam will not thicken.
Step 3. Add the ground strawberries to the sugar and pectin, mix well, put on the stove and proceed directly to making the jam.
Step 4. As soon as the mass heats up, it thickens. From the moment of boiling, note the time and cook for 3-4 minutes.
Step 5. Pour the hot jam into sterilized jars and close the lids tightly.
If you leave a little jam in a cup, then after 2-3 hours it will thicken so much that spreading the delicacy on bread, even tilting it, will not drain.
That's how thick it turns out!
Strawberry confiture with lemon and liqueur
In this recipe, lemon adds a slight sourness, diluting the sweetness. At the same time, it acts as a preservative, protecting the confiture from fermentation all winter.
Take:
- Strawberries - kilogram.
- Lemon.
- Liqueur – 3 large spoons.
- Granulated sugar – 600 gr.
How to cook delicious confiture:
- Divide large berries into parts; very small ones can be left whole. Sometimes I break 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 mix well. Let the dessert come to a high boil and remove from the burner.
- Pour into jars and seal. Send the cooled jars for winter storage in the cold.
