Greetings, dear friends! The season of the most delicious berry in the world is in full swing, and it's time to find time to prepare strawberry jam for the winter. Over ten years of running a culinary blog, I have tested a lot of recipes for strawberry jam, and the most successful of them were published on the pages of this site. Today I want to share with you the most delicious and proven recipes that will never let you down, and in winter will pleasantly delight you in the form of a fragrant delicacy.
All the recipes presented below are on the website with step-by-step photos - use the search on the website, also subscribe to the Home Restaurant channel, there will be video recipes for jam and more!
Strawberry jam without boiling the berries (VIDEO!)
Ingredients:
- 500 gr. strawberries
- 500 gr. Sahara
Preparation:
Sterilize jars and lids in advance to ensure good storage of our preparation.
For this strawberry recipe, I chose ripe and fragrant strawberries, burgundy in color. Unfortunately, I didn’t remember the variety.
Fill the strawberries with cold water in a large bowl so that sand and dirt particles settle to the bottom.
We clean the strawberries from the stems and measure out the required amount of sugar.
Using a blender, turn strawberries into puree. If you don't have a blender, you can do this with a potato masher, or put it through a meat grinder.
Add sugar to the strawberry puree, but not all of it. You need to leave about 100 grams. sugar for filling jars.
Mix strawberry puree with sugar until completely dissolved. I used fine sugar, and it dissolved immediately, but there are sugars with large crystals, in which case you need to put the strawberry puree in the refrigerator, stirring occasionally, until the sugar is completely dissolved.
Now put the strawberries and sugar into dry, sterile jars.
Fill the jars with the remaining sugar to the top. This is done for better storage of the jars, so that the strawberries do not become moldy, and God forbid, they do not turn sour.
We close the jars with strawberries with lids and store them in the cellar or refrigerator.
Strawberry jam “Pyatiminutka”
Ingredients:
- 1 kg strawberries;
- 700 g sugar;
- 2 tbsp. lemon juice.
How to cook strawberry jam for five minutes:
Wash the strawberries and remove the stems. The size of the berries does not matter much; Pyatiminutka strawberry jam can be prepared from both small and large berries. The main thing is that the strawberries are tasty, aromatic, ripe, but not spoiled. I immediately poured the berries into a saucepan in which I would later cook the jam, but if this is not entirely convenient, you can use another container at this stage.
Sprinkle the strawberries with sugar, trying to make sure that it covers all the berries.
We need the strawberries to release their juice. This takes quite a long time, from 6 to 10 hours, it all depends on the variety of strawberry. I usually add sugar to the berries in the evening; the strawberries will release enough juice overnight.
Now let’s start making “Five Minute” strawberry jam for the winter. If you, like me, took a pan from the very beginning, then we put it on the fire. If not, then pour the berries and juice into a saucepan or basin that can be heated on the stove. An important point is that the pan (or basin) should be such that the berries and sugar can be placed there with a large supply. During the cooking process, the jam will boil vigorously and double in size, so a large pan will not allow it to escape onto the stove. So, over low heat, bring the strawberries and juice to a boil. Add lemon juice without removing the pan from the stove.
Do not reduce the heat - the jam will boil strongly - this is how it should be. Time it for 5 minutes, don’t forget to stir the jam and remove the foam if desired. After five minutes the jam is ready.
Pour it into sterilized dry jars and close hermetically with lids. Turn the jars upside down and let cool to room temperature.
We store this strawberry jam with whole berries “Pyatiminutka” in a cool place.
Strawberry “five-minute”
What do you need:
- strawberries – 1 kg;
- sugar – 1 kg;
- lemon juice – 20 ml;
- or:
- strawberries – 1 kg;
- sugar – 0.8 kg;
- lemon juice – 40 ml.
How to cook:
- Sort the strawberries, remove the sepals. Place a small part of it in a colander and dip it several times in a bowl of clean water, pour it onto a clean napkin so that it absorbs the water. Wash the remaining berries in the same way.
- Place in a bowl, add sugar and place in a cool place for 6-9 hours.
- Place the bowl on the stove and bring to a boil over medium heat. Cook, stirring with a wooden spoon, for 5 minutes (it is no coincidence that this version of jam is called “five-minute”). Be sure to skim off the foam, but don’t throw it away - it’s very tasty, some people like it better than the jam itself.
- A minute before cooking, add lemon juice.
- Place into sterilized jars. Let cool. Seal tightly with metal lids and store. It is better to store in winter in the refrigerator or in a cool room, at a temperature below room temperature.
From the amount of ingredients indicated in the recipe you will get about one and a half liters of jam, maybe even a little more, but it is better to focus on this volume.
Strawberry jam in a frying pan with whole berries
Ingredients:
- 1 cup strawberries;
- 0.5 cups sugar;
- a pinch of citric acid.
*The indicated amount of ingredients yields approximately 1.5 cups of jam.
*The amount of jam prepared at the same time depends on the diameter of the pan. For a frying pan with a diameter of 22 cm, you should take no more than one and a half cups of berries, respectively, and sugar - 3/4 cup. In frying pans with a diameter of 24-26 cm, you can immediately prepare jam from 2 cups of strawberries and 1 cup of sugar.
How to make strawberry jam in a frying pan:
We prepare the berries - wash the strawberries, sort them, remove the stems.
Heat a dry frying pan over a fire. Pour strawberries and sugar into the pan. Mix carefully so as not to damage the berries.
Place the strawberries in a frying pan with sugar over medium heat (or a little less) and, stirring, wait for the berries to release their juice. This usually takes a couple of minutes (the time depends on the variety and size of the berries).
As soon as the berries have released their juice, the sugar has turned red, we note the time: from this moment we cook the jam for no more than 5-7 minutes, until the sugar is completely dissolved. Cook the jam over medium heat; at the end (if the boiling is too vigorous) the heat can be reduced slightly. During cooking, lightly stir the jam all the time. When cooking the jam, a lot of foam is released; at the end, carefully remove it.
Add citric acid, mix again and immediately pour the jam into prepared sterilized jars.
Carefully remove the foam again, seal it tightly and turn the jars upside down. Leave it like this until it cools completely.
We store this jam in a cool place - in the cellar or in the refrigerator.
Strawberry jam “Superbenefits”
An amazing jam recipe with minimal sugar.
You will need: 1.5 kg of strawberries, 0.5 kg of sugar, a bag of “Zhelfix 2:1” (25 g).
Preparation. Wash the strawberries, remove the stems, and chop with an immersion blender. Add jellyfix mixed with 2-3 tbsp. sugar, mix well. Stirring constantly, bring to a boil, add the remaining sugar. Stirring constantly, cook for 3 minutes. Turn off the heat and skim off the foam. Pour the jam into sterilized jars, roll up and cool.
Making unusual strawberry jam with rose petals
Ingredients:
- 1 kg strawberries;
- 700 g sugar;
- 3 handfuls of rose petals.
How to make strawberry jam with rose petals:
We sort the strawberries, removing any crushed or spoiled ones, then rinse them under running water and drain them in a colander. We tear off the sepals.
We sort out the petals. Discard the wilted and dried out ones and trim off the white ends. If you come across petals with a hard part at the base, cut it out with a knife. We wash and dry the petals.
Then we lay the berries in layers in a saucepan or basin in which we will cook the jam.
First, a layer of berries (in my case - half), then petals (half), cover with sugar (half). We repeat the layers in the same sequence.
Cover with a clean towel and leave overnight. During this time, the berries will release a lot of juice.
Place the pan on the stove and bring its contents to a boil over low heat.
Cook the jam, skimming the foam periodically, over low heat for 20-25 minutes.
Pour the finished jam hot into clean, sterilized jars and roll up.
After cooling, we send the jam to a permanent storage location. This jam can be stored at room temperature, in a dark place.
Now you know how to make jam from strawberries and rose petals. I hope you will definitely try this recipe, and then share your impressions in the comments. I will also be very grateful if you tell me about your interesting strawberry recipes for the winter.
Strawberry jam with lemon
Even a novice housewife can make this jam. And its taste is simply amazing.
You will need: 1 kg strawberries, 1 kg sugar, 1 lemon.
Preparation. Peel the strawberries, rinse and dry well on a paper towel. Add sugar and leave for 2 hours to release the juice. Then grind the berry-sugar mixture with a blender. Pour in lemon juice and mix well. Bring to a boil and cook for 10 minutes, stirring constantly. Remove the foam periodically. Pour the finished jam into sterilized jars and seal tightly with lids.
Strawberry jam with cherries “Ruby delight”
Ingredients needed
- 1 kg strawberries;
- 1 kg cherries;
- 1.2 kg sugar;
- 2 pinches of citric acid.
*The weight of already prepared berries is indicated: pitted cherries, strawberries without sepals.
*This amount of ingredients makes about 2 liters of jam.
How to make jam: step by step
We sort through the strawberries and cherries, removing any crushed or spoiled ones. We wash the cherries in cold running water and place them in a colander to drain off excess moisture. Place the strawberries in a colander and lower them into a pan of cold water for a few minutes (during this time, the grains of sand stuck to the berries will sink to the bottom of the pan). We also leave the strawberries in a colander for 5-10 minutes to drain excess moisture.
We remove the seeds from the cherries in any way (using a special device or simply squeezing a handful of berries in a fist and removing the seeds with your fingers). We free the strawberries from the sepals.
We put the cherries in a stainless steel pan with a thick bottom in which we will cook the jam - in such a pan the jam will not burn. Place the strawberries in the pan with the cherries. Grind cherries and strawberries with a blender. If you want a homogeneous berry mass, grind the berries longer, for 2-3 minutes. Or you can, using a blender for no more than 1 minute, simply chop the berries, leaving small pieces. Here you choose what kind of jam you want to get.
Add citric acid and about a glass of sugar to the berries and mix. You don’t have to add citric acid, but then the jam won’t get such a bright ruby color.
Place the pan with the berries on the fire and bring to a boil. Cook over low heat, periodically skimming off the foam and stirring, for 7 minutes.
Then add a glass of sugar again and, stirring, cook for 7 minutes. We repeat this twice more. For the last time, add all the remaining sugar and after boiling, boil for 10 minutes.
We check the readiness of the jam as follows: pour a little jam onto a saucer and run it in the middle with the back of a spoon. When the jam is ready, the edges of the jam will not close together.
Pour the finished jam into dry, pre-sterilized jars, filling them to the very top, and seal them hermetically.
Cool jars of jam to room temperature.
You can store this jam at room temperature, but always in a dark place, otherwise the jam will spoil its color.
Subtleties of making strawberry jam
- For jam, it is best to take berries of the same size, since the cooking time for large and small strawberries is different. If you want the berries to retain their shape after cooking, use small strawberries, since large berries take longer to cook and at the same time become soft.
- The berries should not be under-ripe. Unripe fruits have neither taste nor aroma. Overripe berries become very soft during cooking, so they are only suitable for jam.
- Before cooking, the berries are sorted and debris is removed.
- Strawberries are washed by immersing them in a colander in a pan or basin with cold water. To prevent the jam from turning out liquid, the berries must be dried from moisture by placing them on a dry, clean cloth. Then the sepals are removed.
- For 1 kg of berries, 1.3-1.5 kg of sugar is required. You should not skimp on it, since due to the high sugar content, microorganisms that cause the product to sour do not develop in the jam. With less sugar, the jam may ferment or become moldy.
- To preserve most of the beneficial substances found in strawberries, cooking jam should not be delayed for too long. The best way is to first sprinkle the berries with sugar. After a few hours, the strawberries will release juice, which will significantly reduce the cooking time.
- The quality of the jam depends on how quickly the sugar penetrates the berries during cooking. To prevent the berries from boiling over and remain intact, they must be soaked in sugar gradually. To do this, there is cooking jam in several stages. For example, strawberries are first dipped in hot syrup, kept in it for several hours, and then further cooking begins.
- It is advisable to cook strawberry jam in portions of no more than 3 kg, since a large number of berries increases the cooking time, which affects the quality of the product. Prolonged heat treatment deteriorates not only the appearance of the jam, but also its beneficial properties.
- Jam packaged in jars is closed with lids only after complete cooling. If you close a jar of hot jam with a lid, then after cooling, condensation accumulates on the back of the lid. It drips into the jam, thereby creating the preconditions for its souring.
- Jam jars should be thoroughly washed, heated in the oven or over steam and dried. The lids also need to be washed and boiled, placed in a saucepan.
Recipe for strawberry jam with white chocolate
Ingredients:
- 1 kg. strawberries
- 400 gr. Sahara
- 100 gr. white chocolate
- 25 g. Zhelfixa 2:1 (1 sachet)
How to make strawberry jam with white chocolate:
Wash the strawberries for jam in cold running water and tear off the tails.
Next we need to chop the strawberries for jam. You can do this with an immersion blender, but this time I used a mashed potato masher to get some strawberry pieces in the mixture that would enhance the texture of our white chocolate jam.
We break the white chocolate for our strawberry jam into pieces.
Next, mix all the gelfix with two tablespoons of sugar.
Pour the mixture of gelfix and sugar into the strawberry puree, mix thoroughly with a spoon, and place on the stove.
Stirring all the time, bring our future strawberry jam to a boil.
Add all the remaining sugar according to the recipe, stir, and bring to a boil again. Cook the jam for 3 minutes, no longer.
Remove the strawberry jam from the heat and add white chocolate. Gently mix with a spoon and try to keep whole pieces of white chocolate in the jam.
Next, pour our strawberry jam with white chocolate into dry, pre-sterilized jars.
We roll up the jars of jam with lids and turn them upside down until they cool completely.
We put the jars of strawberry jam in the cellar or pantry, away from sources of light and heat. But, I assure you, they won’t stay there for long.
As you can see, strawberry jam with white chocolate has a wonderful marmalade consistency, it does not flow, and will serve as an excellent addition to toast or croissants. You can also make this delicious jam from frozen strawberries.
Strawberry jam in a slow cooker - recipe
To prepare it we will need:
- 1000 g berries;
- 1200 g sugar;
- juice of 1/2 lemon.
1. First we prepare the berries. We wash it in cold water. This must be done quickly so that the berries do not become saturated with water.
2. After this, remove the sepals.
3. Carefully place the peeled strawberries in a slow cooker and sprinkle with sugar. Leave for a couple of hours until the juice appears.
4. Then carefully mix the berries and set them to multi-cook mode. We will cook the jam at a temperature of 100C for 60 minutes, stirring occasionally.
5. Before the end of cooking, remove the foam and add lemon juice. 6. Now you can pour into jars.
Jam prepared in this way turns out very aromatic and tasty.
Strawberry-banana jam
Ingredients needed
- 1 kg strawberries;
- 3 bananas;
- 600 g sugar;
- 2 tablespoons lemon juice.
*The specified amount of ingredients yields 1.2 - 1.3 liters of jam.
*The weight of prepared strawberries is indicated - without sepals.
Cooking step by step
We sort out the berries. We remove crushed and damaged ones. Place the strawberries in a colander, which we lower into a pan of cold water so that all the berries are covered. Raise the colander with the berries above the water several times and lower them again - this will remove the dirt from them and sink to the bottom of the pan. Remove the colander with the berries from the water and leave for a few minutes to drain excess moisture.
Carefully tear off the sepals from the strawberries, put the berries directly into the pan in which we will cook the jam. For cooking, choose a pan with a thick bottom, preferably stainless steel.
When all the berries are in the pan, add sugar to them.
Add lemon juice and mix gently.
Place the pan with the prepared berries on low heat and cover with a lid. Cook for 2-5 minutes until the sugar begins to dissolve and syrup begins to form. The cooking time may be a little longer or shorter, depending on the thickness of the layer of berries in the pan.
Peel the bananas and cut into half rings 7-8 mm thick.
Remove the pan with the berries from the heat, add the bananas and mix gently.
Put the pan back on the fire. Over medium heat, bring the contents to a boil, skim off the foam. Then reduce the heat to low and cook the jam for 25-30 minutes, stirring occasionally and skimming off the foam.
Then we put the jam into dry, pre-sterilized jars, filling them to the very top.
Immediately seal the jars of jam hermetically and, turning them upside down, leave to cool.
Turn the cooled jam upside down and send it for permanent storage in a dark place, possibly at room temperature, but away from heat sources.
How to make strawberry and ginger jam
Ingredients:
- 1 kg strawberries;
- 50 g ginger;
- zest from 1 orange;
- 700 g sugar.
*This amount of ingredients makes 1 liter of finished jam.
How to make strawberry jam with ginger:
We select strawberries for jam - ripe, sweet, aromatic. If you come across spoiled berries, they need to be removed - we have no use for them at all. Some people cut off the spoiled areas, but I don’t do that: even if you remove all the excess, such a year will “spread” during the cooking process and will greatly lose its shape.
We remove the sepals from the strawberries and place them in a wide saucepan in which we will cook the jam. It is better to take a thick-walled stainless steel pan.
Sprinkle strawberries with sugar. If there are a lot of strawberries, put them in the pan in layers: strawberries, sugar, strawberries, sugar and so on. There must be sugar on top.
Cover the pan with strawberries with a lid and set aside for 8-10 hours to allow the juice to release. If the apartment is very warm, this may take only 4-5 hours.
Now that the berries have released their juice, you can start making strawberry jam. Place the pan on low heat and bring to a boil. Boil over low heat for 10 minutes.
Remove the zest from the orange by grating it on a fine grater. We wash the ginger root, remove the skin and also grate it on a fine grater.
Skim off the foam from the jam, add ginger and orange zest, stir.
Cook the jam over low heat for another 30 minutes, periodically skimming off the foam.
Immediately, while hot, pour the jam into sterilized jars to the very top, seal it with lids, turn it upside down and wait for it to cool completely.
Thick strawberry jam with Zhelfix
Ingredients:
- Strawberries 1 kg
- Sugar 0.5 kg
- "Zhelfix 2:1" 1 pack. 25 gr.
- Watch
*Output: 1.5 liters
Preparation:
For this recipe we need selected aromatic seasonal strawberries and Zhelfix 2:1.
We sort the strawberries, fill them with cold water so that the sand and soil particles settle to the bottom, and tear off the tails.
We turn the prepared strawberries into puree using a blender or meat grinder.
Next you need to act as written in the instructions for Zhelfix. Mix the contents of the bag with two tablespoons of sugar.
Pour Zhelfix and sugar into strawberry puree, mix, and put on fire. You will see that the strawberries will immediately thicken after adding Zhelfix, so the strawberry puree must be constantly stirred until it boils.
After boiling, add all the sugar to the strawberry puree, mix thoroughly with a spoon and bring to a boil.
When the first bubbles appear, the strawberry jam is boiling. We time it for exactly three minutes, then turn it off.
If desired, remove the foam from the jam; this time I had too much foam, so I didn’t remove it.
Pour the hot jam into dry, sterile jars prepared in advance, and screw on dry sterile lids.
Turn the jam jars over and leave until completely cool. You can store jars of strawberry jam at room temperature.
Thick strawberry jam for the winter
This recipe will delight lovers of thick jam. The consistency is even more reminiscent of jam or marmalade. It can also be made from frozen strawberries.
- 1.5 kg of fresh strawberries;
- 1 kg sugar;
- juice of half a lemon.
Grind clean and washed berries using a blender or meat grinder. You should get a homogeneous puree-like mass.
Grind it through a sieve to remove the seeds. We do this carefully and slowly.
Pour the strawberry puree into a saucepan and add sugar. Mix well and put on fire.
Bring to a boil and periodically remove the foam.
Cook the jam over medium heat for 30 minutes. You need to stir it from time to time to prevent it from burning. If foam forms, be sure to remove it.
Add lemon juice and mix well.
From this point on, boil for another 30 minutes. To make the jam thick, it must be boiled well. Monitor the heat carefully and, if necessary, reduce it so that the mass does not burn.
How to check if the jam is ready? Take a small amount and pour it onto a saucer. Leave it to cool. It should not spread when tilting the plate.
If you are satisfied with the thickness, then you can roll it into jars; if not, then boil it even more.
I remind you that you must sterilize the jars and lids in advance.
We turn the sealed jars over and wrap them in a towel. Leave until completely cool.
The jam turns out very tasty, thick, aromatic, and has a beautiful dark ruby color.
It keeps well in the basement all winter and is great for frosting cakes.
Recipe for strawberry jam with vanilla and lemon
Ingredients:
- 1 kg strawberries;
- 0.7 kg sugar;
- 0.5 medium-sized lemon;
- 1 teaspoon vanillin.
How to make strawberry jam with vanilla and lemon:
For delicious strawberry jam, we choose ripe, aromatic berries, collected in season, and not grown in distant countries and brought to us. It is best to take medium-sized strawberries for preservation.
Wash the strawberries and remove the stems. Place strawberries and sugar in layers in a wide bowl. Add layers until the sugar and strawberries are gone. There must be a layer of sugar on top.
Set the strawberries aside for 5-6 hours so that the berries release their juice. The time until the strawberries release juice may be longer or shorter - it depends on the variety of strawberries.
Now let's move on to making strawberry jam. Place the strawberries in a saucepan, put on the fire and bring to a boil.
At the same time, foam will appear on the surface of the jam - it is advisable to carefully remove it with a spoon.
Remove the zest from the lemon and squeeze out the juice. Add vanilla, lemon zest and lemon juice to the strawberries. Stir gently and bring to a boil again.
Set aside the jam until it cools.
Then bring to a boil again over low heat, stirring gently occasionally. And let it cool again. And for the third time, put the jam on the fire, bring to a boil and cook for 15-20 minutes.
Pour the finished jam hot into hot, wiped dry, sterilized jars. Immediately close the lids tightly. Turn the jars upside down and leave to cool to room temperature. After this, we leave our strawberry jam in the pantry or cellar for the winter.
How to make strawberry jam with banana
I would never do this myself, just like with gelatin. However, I noticed what happens to fresh and already delicious products when someone reads a lot on the Internet.
In general, a friend took 200 grams of bananas and ruined a kilogram of aromatic berries with them.
However, there are no comrades according to taste and color.
Strawberries in syrup for the winter
Ingredients:
- 1 kg strawberries;
- 0.6 kg sugar.
*The weight of already prepared berries is indicated - without sepals.
How to cook strawberries in syrup for the winter:
For preparation, we select ripe, fresh strawberries, preferably of the same size - then the preparation will look especially impressive. We carefully sort out the strawberries, removing any spoiled or crushed ones. Place the berries in a container with cold water and mix gently with your hands - this will cause the impurities from the berries to fall off and settle to the bottom. We act carefully, trying not to crush the strawberries. Then transfer the berries to a colander to drain excess water. Carefully remove the sepals.
Place the berries in a wide saucepan with a thick bottom, in which we will cook the jam (or a special bowl for cooking jam). Add sugar to the berries and mix gently. Cover the container with berries with a lid or towel and leave it alone.
In warm, sunny weather, 6–8 hours are enough for the berries to release a lot of juice. During this time, carefully mix the berries 2–3 times. You can keep the berries for 10 – 12 hours. This is convenient if you prepare the berries in the evening and add sugar, and the next day continue preparing the strawberries in syrup. In this case, you don’t have to mix the berries.
When the berries release a lot of juice, carefully pour it into a saucepan of a suitable size. Shake the pan with the berries, ensuring that the berries are distributed in an even layer. Place the saucepan with the syrup over high heat and bring to a boil. Pour boiling syrup over the berries and mix gently.
Cover the pan with the berries again with a lid and set aside for 5 - 6 hours. We repeat the same procedure (drain the syrup, boil it and pour it over the berries) again and let it sit for 5-6 hours.
Now is the final stage of preparing strawberries in sugar syrup for the winter. Place the pan with the berries in syrup on the fire and bring to a boil over high heat. Then simmer over low heat for 5 minutes.
And immediately pour into sterilized jars, trying to evenly distribute the berries and syrup. We seal the jars hermetically and turn them upside down. That's all, strawberries in syrup - a recipe for the winter - are ready.
This product can be stored at room temperature.
Strawberry jam for the winter “1000 Rubies”
Ingredients:
- Strawberries 1 kg
- Sugar 1 kg
- Juice of ½ lemon
Preparation:
Wash the strawberries, remove the green stems, and pour them into an enamel pan or basin.
It is best to use small strawberries for jam, because large berries can boil over.
Sprinkle the strawberries with sugar and set them aside for 5-6 hours to allow them to release their juice. It is best to do this at night.
When the strawberries are floating in red syrup, put our future jam on the fire and bring to a boil.
Under no circumstances should you interfere in order to keep the berries intact.
When it boils, remove from heat and set the jam aside to cool to room temperature.
When the jam has cooled, bring it to a boil again, add lemon juice and simmer over low heat for 3-5 minutes.
All! Strawberry jam is ready!
Place the hot jam into clean, dry jars. Pour enough into the jar so that it overflows, and then screw on the lid.
I never skim the foam from the jam (this is a thankless task). I pour it into jars directly with foam, and after two weeks it disappears on its own.
For this jam, I do not sterilize the jars and lids. Just wash them in warm water or in the dishwasher. But the jars must be dry, otherwise mold will appear in the jam.
Strawberry jam according to this recipe is perfectly stored in a kitchen cabinet on a shelf at room temperature. Banks do not explode and do not mold.
Classic recipe for strawberry jam made from whole berries
What do you need:
- strawberries – 2 kg;
- sugar – 1.5 kg;
- lemon – 1 pc.
How to cook:
- Cover the prepared strawberries with sugar and leave overnight, but not in a warm place.
- Cook over low heat, stirring, until the sugar dissolves.
- Squeeze the juice out of the lemon, remove the seeds, pour it into the jam, and stir.
- Increase heat and bring to a boil. Cook for 10-15 minutes over medium heat, stirring. If a drop of syrup does not spread over the saucer, the jam is ready. It needs to be allowed to stand for 20-30 minutes, then put into sterilized jars.
For the jam you will need 6 half-liter jars - the output should be about 3 liters of this strawberry delicacy.
How to make strawberry jam with lemon and mint
Ingredients:
- 1 kg strawberries,
- 800 g sugar,
- 4-5 sprigs of mint,
- 1 lemon.
*The weight of already prepared strawberries is indicated - without tails.
Preparation:
We carefully sort the berries, removing any crushed or spoiled ones. Fill with cold water and rinse gently, stirring with your hands. In the 3-5 minutes that the strawberries are in the water, they will not have time to get wet, but the soil and dirt from the surface of the berries will have time to settle to the bottom.
Place the berries in a colander to allow the water to drain. And at this time, we take turns picking off the tails and putting the strawberries in a wide pan with a thick bottom, in which we will cook the jam.
When all the berries are in the pan, add sugar to them, trying to distribute it evenly over the entire surface.
Cover the pan with a lid and leave for 8-10 hours to allow the juice to release.
It is convenient to do this in the evening so that you can make jam in the morning. The next morning, some of the sugar will melt and turn into syrup.
Wash the mint leaves, trying not to crush them, dry them with a towel and place them on the berries. Squeeze the juice from the lemon - directly onto the strawberries and mint sprigs. Gently shake the pan until the contents are mixed. At this stage, you shouldn’t mix the berries with a spoon or spatula - they will become wrinkled.
Place the pan on low heat. Bring to a boil. Now there will be enough liquid in the berries, you can stir with a spoon. Cook over low heat for 5 minutes. Remove any foam that appears.
Cover the pan with a lid and set aside for 4 hours, covered with a blanket.
Then we take the mint sprigs out of the pan (by then they will become ugly, wrinkled, darkened) and once again bring the jam to a boil over low heat. Cook the jam for 15 minutes, periodically skimming off the foam. Do not immediately pour the finished jam into jars, otherwise the strawberries will float to the surface of the syrup in the jar. Let the jam sit in the pan for 1 day, covering it with a lid.
Before rolling, prepare the jars and lids. Wash them thoroughly in water and soda and rinse. Bring the jam to a boil again over low heat. Immediately before packaging the jam, boil the lids for 3-4 minutes, and steam the jars for 4-5 minutes each. Pour the jam into dry, hot jars. Seal tightly with lids wiped dry and cool.
You can store this jam at room temperature, the main thing is to hide it away from direct sunlight. It's best to put jars of strawberry jam in the pantry or kitchen cupboard.
Strawberry jam with whole berries “Yagodka” (with citric acid)
Ingredients:
- 1 kg strawberries;
- 300 g sugar;
- 1 teaspoon citric acid.
Preparation:
To make our perfect strawberry jam with whole berries, the first step is to prepare the strawberries. First, we sort through the strawberries and remove any spoiled ones. Rinse in plenty of cold water and place in a colander to remove excess moisture.
We tear off the sepals and put the berries in a saucepan (or basin, bowl) where we will cook the jam.
Cover the berries with sugar. Cover with a lid and set aside for 8-10 hours.
The strawberries will release a fairly large amount of juice during this time.
Then carefully pour the juice (through a mesh colander or sieve) into another pan. We put the berries from the colander into the pan where they were infused, and put the syrup on the fire. Add citric acid and stir. Bring the syrup to a boil and cook over low heat for 5 minutes.
Pour boiling syrup over the berries and stir. Close the lid and set aside again for 8-10 hours.
After some time, we repeat the procedure completely: drain the syrup, boil it and pour over the berries.
And finally, put the strawberries in syrup on the fire, bring to a boil and boil for 5 minutes.
At the same time, boil the prepared lids for 3-4 minutes. Sterilize the jars by steaming for 4-5 minutes each, wipe dry. And immediately pour jam into them up to the very neck.
Cover the jars with dry, hot lids and set to sterilize. Pour warm water into a wide saucepan, put a napkin on the bottom (or install a special stand) and place the filled jars. The water in the pan should not reach the shoulders of the jar a little. Place the pan with the jars on the fire, bring to a boil and sterilize for 10 minutes.
Then seal the jars hermetically, turn them upside down and cool.
Place the cooled jam for storage in a dark place, or at room temperature.
Strawberry jam without boiling the berries in syrup - the best recipe
As you know, when cooking, the lion’s share of vitamins is lost from food. This recipe still allows you to preserve most of the nutrients. We will not cook the berry itself, but will prepare syrup for it.
Ingredients:
- Strawberries – 1kg
- Sugar – 1 kg
- Juice of half a lemon
- Water - 1 glass.
Directions: Wash and stem the strawberries, place in a heat-resistant container and set aside for now.
Take a cooking container and pour the required amount of sugar into it and add a glass of water.
Place on the fire, bring the syrup to a boil and reduce the heat to low.
Simmer for about 10-15 minutes, then pour hot syrup over the strawberries.
The berry should lie in it for 15 minutes. During this time, it will release juice into the syrup and color it. At this time, squeeze the juice from the lemon. Once the time is up, strain the syrup through a colander back into the pan and add lemon juice.
Bring the syrup to a boil again, simmer for 5 minutes and pour over the fruits, leave for 10 minutes. Repeat this procedure a total of 3 times.
During this time, the syrup will become thicker and darker. Fill the sterilized jars with berries to about 2/3 of the volume, fill them with syrup.
Roll up the jam, turn it upside down and cover with a towel until it cools completely.
