How to make strawberry jam for the winter, tasty and thick, at home. Strawberry (Victoria) jam for the winter

Strawberry jam is thick, just like strawberry jam, it is incredibly popular and has the unpleasant property of running out quickly. I'll tell you the secret of making strawberry jam thick and strawberry jam with whole berries and share some good recipes.

Whatever you prepare jam or preserves from strawberries, you must use strawberries good quality, not overripe. If you want to get a whole berry in the end, then it is preferable to take a large berry, because... During the process of making jam, the strawberries boil down and become smaller in size.

Let's come to an agreement with symbols: jam is called whole berries in syrup, and jam is what we usually call jam), i.e. berries are either boiled or specially crushed. In fact, it doesn’t matter, everything strawberry is tasty and aromatic.

In order to preserve the bright color of strawberry jam (jam) at the very beginning of its preparation, you need to add lemon juice, you can also add grated red currants, they will give the jam not only a brighter color, but also enrich its aroma.

To prepare thick strawberry jam (jam), give preference to enamel or copper utensils, but in no case should you cook strawberry jam or jam from other berries in an aluminum container.

If you cook yours strawberry jam on a gas stove, be sure to use a flame divider and carefully mix the jam with a wooden spatula. Never cook more than 2kg. strawberries immediately, this applies to strawberry jam if you want to get the berries whole.

The thickness of strawberry jam, like preserves, depends on the wateriness of the berries. For greater thickness, you need to boil the jam a little more or use sugar with pectin; if you are against pectin, add more sugar. I don’t like jam that is too sweet, because I prefer it to be runny. If you definitely want thick strawberry jam, then carefully select the berries from which you will prepare it so that they are not watery.

Thick, tasty, instant strawberry jam

I really love this strawberry jam recipe, it's thick enough to spread on a scone or spread on pancakes etc.

1 kg. strawberries

1 kg. Sahara

juice of 1 lemon or lime.

Regarding sugar per 1 kg. berries I want to make a digression, as I wrote above, I don’t like jam or preserves that are too sweet and therefore, no matter what I cook it from, I add 300-500 grams of sugar. per 1 kg. depending on the sweetness of the source material. Regarding this recipe, if you begin to reduce the amount of sugar, reduce the amount of lemon juice (there are also lemons different weights). I recommend that you try the jam and adjust the amount of sugar based on your own preferences.

Making thick strawberry jam:

Wash the strawberries thoroughly several times and place them on paper towel dry for a few minutes.

Grind the dried strawberries in a blender and transfer to a container for making jam. Pour sugar into the strawberries and set the heat to a little hotter than low, but less than medium. When the strawberry juice stands out and all the sugar has melted, add lemon juice (or grated red currants). Stir the strawberry jam with a wooden spatula and bring it to a boil. When the first bubbles appear, reduce the heat to low and cook for at least 10-15 minutes, stirring constantly. The foam must be removed from the jam.

When the strawberry jam is ready, place it in dry, sterilized jars, let cool for a few minutes and roll up.

Thick strawberry jam will be appreciated by both adults and children!

Strawberry jam with whole berries.

If you want the berries to be preserved intact and the syrup to be thick, then you need to take strawberries that are not overripe, large enough, and without damage.

Wash the strawberries, remove the leaves, and dry them on a paper towel.

Place the strawberries in a wide bowl and cover it with layers of sugar, leave for 10 hours. It is better to do this in the evening and leave until the morning.

In the morning, or after 10 hours, when the strawberries release juice, place the container with the strawberries on low heat and heat until the sugar is completely dissolved, stirring frequently with a wooden spatula or spoon. Skim the foam from the strawberry jam regularly.

When the sugar dissolves, add lemon or lime juice (ground red currants). When the jam boils, keep it on the fire for 2-3 minutes, stirring. Cover the jam with gauze and set aside until completely cooled for 10 hours.

After at least 10-12 hours, the strawberry jam should again be brought to a boil over low heat, and then boiled for 3-5 minutes, stirring gently so as not to mash the strawberries into the jam. After that, set the jam aside, covered with gauze, for at least another 10-12 hours and repeat everything for the last, third time.

Boil the strawberry jam for the last time for 5-7 minutes, periodically checking its readiness.

To check the readiness of the strawberry jam, leave the plate or saucer in the freezer for a few minutes. Place some jam on a chilled saucer or plate and tilt it. If the drop drips down quickly, then your syrup is not ready yet and you should boil it for another 5 minutes, and add sugar to thicken the syrup. If a drop of syrup flows slowly from the chilled saucer, the syrup is ready.

Five minutes after you turn off your jam, it can be packaged in clean, dry, sterilized jars and sealed. Jars of strawberry jam should not be turned over.

Recipes continue on next page

When the euphoria from the first berry wears off, it’s time to think about preserving the gifts of summer at home. In addition to jam, I suggest making several jars of thick, delicious strawberry jam. The advantage over other preparations is that overripe and all wrinkled strawberries can be processed. Since the preparation does not aim to preserve the whole berries, I cook jam and marmalade when the harvest is large and it is not possible to quickly process it.

It’s easy to prepare strawberry jam, the main thing is to make the consistency thick, homogeneous and without pieces of berries, how it differs, the recipes for which you can find in another article.

Many people do this the old fashioned way, without a thickener, boiling the mass for a long time. Modern housewives use various pectin-based products - gelatin, gelatin, marmalade. You can find and use agar-agar; it will also make the product a rich consistency.

Strawberry jam - a recipe for the winter without a thickener

This classic version making strawberry jam. Our grandmothers made the preparation without thickeners. Long-term boiling of the berries made it possible to achieve the required consistency.

Take:

Berries - kilogram.
Granulated sugar – kilogram.

Tip: if the berry is sour, increase the amount of sugar.

How to cook:

Gently rinse the berries, being careful not to completely crush any that are already damaged. Let excess water drain, dry, and remove sepals.
Place in a saucepan, sprinkle with sugar, stir carefully and set for a couple of hours, allowing time for the juice to release.
The next step is to grind the strawberries into puree, using any in an accessible way. A masher, a blender, a food processor - the main thing is that the mass becomes homogeneous.
Let it cook. Start with high heat, but once it boils, reduce the gas and cook for about an hour.
By this time, the jam will be almost half as much, the mass will thicken and darken.
Drop a drop onto the saucer; if it spreads slowly and does not spread, the jam is ready. If necessary, cook for some more time.
Properly cooked jam can be stored under a nylon lid. If you are worried about the safety of the workpiece, roll it up with iron and place it in sterilized jars.

Thick strawberry jam - recipe with gelatin

This option for cooking at home is also considered a classic. Thanks to the addition of gelatin, the jam cooking time is significantly reduced, and its consistency meets all the requirements for preparing it for the winter.

You will need:

Strawberries – 1 kg.
Gelatin – 20 g sachet.
Sugar – 1 kg.
Lemon juice - spoon.

Step-by-step cooking recipe:

Prepare the strawberries by peeling and rinsing. Be sure to get rid of excess moisture, this will prevent you from quickly achieving the required consistency.
Place in a cooking container and immediately use a blender.
Start cooking: slowly heat the mixture until the first signs of boiling appear.
After this, add sugar and gelatin crystals. If you decide to prepare it with lemon juice, add it at the same time.
Stir until the sugar dissolves. Next, time it for exactly 5 minutes and cook the dessert.
Remove from the burner, quickly distribute into jars and seal. Place the cooled jars in the pantry for winter storage.

Recipe for strawberry jam with citric acid

Lemon and its acid are also considered an excellent remedy that can give the jam the necessary thickness. So much so that the preparation looks more like marmalade. The secret to the success of this recipe is that the dessert is prepared in small portions. The cooking technology will allow you to preserve much more vitamins. A appearance the preparation will exceed all expectations - the jam will come out a noble ruby color.

You will need:

Fresh berries - kilogram.
Citric acid – a pinch.
Sugar – 1.2 kg.

How to make delicious jam:

An important preparation condition: after preparing the strawberries for cooking, dry the berries thoroughly.
Prepare jars with lids in advance - sterilize (you will need two of the given number of berries). At the bottom of each, add citric acid on the tip of a knife.
Grind the berries into a puree with a blender.
Combine the berries with sugar and stir thoroughly.
Pour the first portion of strawberry mixture into a small saucepan (remember, I said that we will cook in small portions).
Pour in about a glass, let it boil and simmer over low heat for about 5 minutes. It is advisable to continuously stir the jam. But you are allowed not to remove the foam. If it rises too much and starts to interfere, then remove it.
Transfer the thickened mass into a jar and cover with a lid to keep it warm.
Next, pour the next glass of sugared strawberries and do the whole process again.
Continue cooking until the jar is filled to the top. Roll up, cover and cool upside down.

Strawberry jam - recipe in a slow cooker

Simple and quick recipe, from the category of five minutes. The only drawback is that it is not too thick. However, if you increase the cooking time, the consistency will be ideal.

Strawberries – 1.5 kg.
Vanillin – 2 standard packages.
Granulated sugar – 1.3 kg. (the amount of sugar depends on the sweetness of the berry, it can be reduced).

How to cook:

Any substandard berry will do - small, overripe, damaged. Rinse, remove tails, and allow excess moisture to drain.
Blend with a blender until it becomes a paste and place in a bowl.
Add sugar and vanilla, stir thoroughly and set the multicooker to “Cooking” mode.
Bring quickly to a boil. If the foam “tramples”, which often happens if the berry is juicy, remove it.
To make the jam boil faster, close the lid, but keep an eye on it so that the jam does not escape.
If you notice that the mass has boiled and started to rise, quickly turn off the multicooker.
Remove the foam, turn on the gadget again and cook for 5 minutes.
At this stage, cooking can be completed. But if you are not satisfied with the thickness of the product, then simmer for an additional 10-15 minutes.
Pour the jam and cover with screw caps, which are very convenient for canning. IN lately I try to use only them. The preparation is stored on the shelf of the refrigerator. If you want to put it in the pantry, roll it under an iron lid.

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.

You will need:

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.

Video recipe for five-minute strawberry jam

Recipe for wonderful preserved jam useful qualities. Good luck with your preparations.

Strawberries are an excellent addition to fresh fruit salads, cocktails, mousses and jellies, ice cream and whipped cream, cereals and baked goods. But they are tasty not only in their raw form: one of the best desserts strawberry jam is considered, a recipe for the winter that even a novice housewife can easily master. It can be added to other desserts and drinks, flavored on toast during breakfast, used for filling pies, pies, cheesecakes, etc.

Ingredients

Strawberries – 2 kg;
Granulated sugar – 1.4 kg.

You can make strawberry jam for the winter from ripe, dense berries or from overripe berries: they will still be crushed.

How to make strawberry jam

The dessert, adored by many sweet tooths, is easy to prepare, either on a simple stove or in a slow cooker. It is often flavored with gelatin or pectin, but the classic recipe uses only granulated sugar and berries.

Let's learn how to make strawberry jam for the winter from step-by-step instructions:

Pour cold water over the berries for 10 minutes: insects, small debris and other contaminants will separate from the strawberries.
Place the raw materials in a colander or sieve and rinse under the tap.
When the water has drained, put the berries in a saucepan and crush or grind in a blender into a puree.
Add the mass granulated sugar– 700 g, mix and leave for 3 hours to release the juice.
Turn on low heat, bring the contents of the pan to a boil, and simmer for 5 minutes, removing the foam.
Add another 700 g of sugar and cook until thickened over low heat (about 20 minutes), stirring regularly, otherwise the mixture will burn and become tasteless.
Fill the sterilized jars to the top with strawberry jam prepared according to the recipe for the winter, wrap them with sterile lids and wait for them to cool.

The jam, thin when hot, will become much thicker when it cools and acquire a distinct strawberry scent. We store it in the pantry or cabinets in the kitchen, but if the jar has already been opened, we keep it in the refrigerator so that the product does not ferment.

Ingredients

Lemon juice – 4 tbsp;
Strawberries – 2 kg;
Granulated sugar – 2 kg.

We use any berries, the main thing is to discard unripe and moldy ones.

How to make strawberry jam recipe for the winter

Jam according to this recipe can be made not only from fresh berries: frozen ones are also suitable, but properly defrosted - in the general compartment of the refrigerator or by immersing the container in cold water.

Let's prepare fragrant strawberry jam for the winter according to the instructions:

We wash the berries (leave the frozen ones as they are) and remove the sepals and tails.
We cut them into 3-4 parts, place them in a saucepan, cover them with granulated sugar and grind them with a masher, hands or a blender.
Pour in lemon juice, place on the stove and bring to a boil over high heat.
Reduce heat and cook the jam, stirring regularly, until thickened.
Pour the strawberry preparation into sterilized containers and screw on with sterile lids.

We store delicious dessert, smelling strongly of fresh strawberries, in a closet or pantry. Such preparations do not require cold storage, but if the contents of the jar have already been tasted, we keep it in the refrigerator.

Ingredients

Strawberry berries – 3 kg;
Granulated sugar – 2.1 kg;

Citric acid – 3 tsp;
Gelatin – 3 tsp.

Before cooking, dilute gelatin in 300 ml hot water and wait for it to swell.

How to make delicious strawberry jam for the winter in a slow cooker

WITH modern technology, such as a multicooker, it has become much easier for housewives to cope with cooking everyday and holiday dishes. Sweet desserts from berries and fruits are no less easy to prepare in it.

Let's make delicious strawberry jam in this miracle device:

We wash the berries, let the water drain, and grind them with a blender, masher, or by hand.
Mix the strawberry mixture with the remaining ingredients and transfer to the multicooker bowl.
Turn on the device in the “Extinguishing” mode and cook the mixture for an hour, removing the foam and stirring occasionally.

Pour the cooked delicacy into sterile containers, roll it up and store it indoors.

Now it’s clear how to make strawberry jam according to a recipe for the winter, using different recipes, on a regular stove or in a slow cooker. We choose the most suitable method and set of ingredients, and provide the family with a delicious strawberry dessert with a delicious taste and aroma!

Today we will tell you in our material how to properly prepare delicious, thick and divinely fragrant strawberry jam at home and offer options for cooking the workpiece on the stove with gelatin, and also tell you how to make a delicacy using a multicooker and a bread maker.

How to make thick strawberry jam with gelatin - a recipe for the winter

Ingredients:

– 1.5 kg;
granulated sugar – 360 g;
gelatin – 40 g.

Preparation

In this case, the thickness of the jam is achieved not by long, tedious cooking of the jam and an impressive portion of granulated sugar. We will achieve the necessary thick texture here in a completely different way by adding gelatin to the jam.

To implement this idea, we first prepare the berries properly. To do this, we wash them, sort them, remove the stalks and place them in an enamel container. Sprinkle the layers with granulated sugar and leave for a while to separate the juice. After this, if desired, punch the berries with a blender or simply knead them with your hands, add gelatin to the mass, mix and let stand for some more time.

Now place the vessel with the preparation on moderate heat and heat, stirring frequently, until it boils. Reduce the heat to a minimum, let the jam simmer for another two minutes, then pour into pre-sterilized containers, roll up with sterile lids and place under warm blanket until completely cooled.

How to make delicious strawberry jam at home in a slow cooker?

Ingredients:

crushed ripe strawberries – 480 g;
granulated sugar – 400-480 g;
citric acid - one pinch.

Preparation

The preparation of strawberry jam, as in the previous case, begins with preliminary preparation of the berries. We wash the strawberries, dry them, remove the stems and grind them with any in a convenient way You can crush the berries with a masher or mash them with your hands, but for greater homogeneity of the workpiece, it is better to punch the berries with a blender or grind them in a meat grinder.

We transfer the prepared strawberry mass into the container of the multi-device, fill it with granulated sugar and mix. Turn on the device in the “Heating” mode and keep the strawberries with sugar, stirring from time to time, until all the sugar crystals are dissolved.

After this, we switch the device to any mode while maintaining the temperature at one hundred degrees. This may be, depending on the device model, the “Soup”, “Cooking” or “Baking” program with the ability to select the temperature.

We prepare the jam without closing the lid and stirring it periodically until the desired thickness, which we test from time to time using a cooled drop on a plate.

When ready, pour the jam into sterile dry glass jars, seal tightly with lids and let cool, placing under a blanket for self-sterilization.

How to make strawberry jam at home in a bread machine?

Ingredients:

ripe strawberries – 720 g;
granulated sugar – 220-250 g;
or lemon juice - one pinch or 1 tbsp. spoon accordingly.

Preparation

Making strawberry jam in a bread maker is absolutely not troublesome. It is enough just to put the required amount of pre-prepared washed and dried strawberries without stems into the bucket, cover the berries with sugar and add lemon juice or crystals citric acid. After this, close the lid of the device tightly, install the “Jam” or “Jam” program and can go about our business. The miracle device will set the cooking time itself and cook a delicious strawberry preparation.

Now all that remains is to pour the jam into sterile jars, seal them and put them under a blanket to cool.

Hello. Finally, on all store shelves and in the bazaar, the very tasty and healthy strawberry is already on sale. Its delicate and sweetish-sour taste certainly attracts everyone, so it’s great if this year is especially fruitful so that we can enjoy fresh fruits to the fullest and stock up on berries for future use.

As for eating Victoria, there is nothing complicated: I collected or bought this sweetness, washed it and ate it). But in order to stock up on aromatic treats for the winter, you will have to try hard and prepare either jam or jam.

Today I suggest you stop at the last option and consider the most popular recipes for making strawberry jam.

The advantage of this sweetness is that it has a thick consistency and retains everything beneficial properties berries and of course has an excellent aroma and taste. Jam is also great for toast, soaking biscuits, and also for filling pies and...

Usually, in order to prepare such a delicacy, you need a minimum set of products, in fact, the berry itself and sugar. The process itself is short, plus you don’t necessarily need selected fruits, because we will still be chopping the strawberries.

Ingredients:

Strawberries - 500 gr.;
Sugar - 500 grams.

Cooking method:

1. Rinse the berries well and remove the stems.

It is not necessary to use selected strawberries; you can take small and slightly crushed ones. After all, during the cooking process the fruits will be crushed into a homogeneous mass.

2. Now pass the prepared berries together with sugar through a meat grinder or beat in a blender.

3. This is what you should end up with.

5. Pour the berry-sugar mixture into a cooking container and place on fire. Constantly stirring the mixture wooden stick, bring it to a boil. Boil for 30 minutes. During this time, do not forget to remove the foam from the jam.

When the time is up, remove the container from the heat and leave until it cools completely. Repeat the procedure two more times, that is, bring to a boil, boil for 30 minutes, cool. After the second time, the treat will begin to thicken. And after the third approach, remove the jam from the stove and immediately pour it into prepared sterile jars.

6. Roll up the jars and turn them upside down. Cover with a blanket and leave overnight to allow the pieces to cool completely. Everything is ready! You can eat it right away or put it in a storage place and open the delicious treat on a winter evening.

How to make strawberry jam with whole berries

The next photo recipe is a little more complicated than the previous one due to the fact that we will chop not all the berries, but half. But the result will exceed all your expectations. So I recommend everyone to try this cooking technology.

Ingredients:

Sugar - 300 gr.;
Strawberries - 500 grams.

Cooking method:

1. First of all, wash the freshly picked fruits and remove the sepals.

2. Divide the berries into two piles. Cover the first pile with sugar (150 g) and leave for a couple of hours so that the strawberries give juice. Grind the second part in a blender or mash with a fork, and then pour into whole berries.

3. Now you need to separate the berries from the resulting puree juice. Just strain the mixture through a colander.

5. Sterilize jars and lids. Carefully fill the jars with freshly cooked fruit to about halfway. And add the remaining sugar to the juice puree. Place it on the fire and boil for 1 minute.

6. Pour the resulting syrup into the jars.

7. Cover the jars with lids and sterilize the jam for 10 minutes.

The boiling water in the pan should reach the shoulders of the jar.

8. All that remains is to roll up the jars and turn them down onto the lids. Cover the pieces with a blanket and wait until they cool completely. It is best to store treats in a dark and cool place.

Making jam for the winter with gelatin

Now I want to suggest non-standard way cooking. We won’t cook anything, which means we’ll save it. natural product and all its vitamins and useful microelements. The treat will turn out to be very thick, but it must be stored in small jars and always in the freezer.

Ingredients:

Strawberries - 1 kg;
Sugar - 800 gr.;
Gelatin - 6 gr. (leaf) or 15 gr. (powder);
Lemon - 3 pieces.

Cooking method:

1. Carefully wash the berries, dry them and remove the sepals using a special device. Or carefully tear off the tails.

3. Now place some of the slices in a blender and grind the mass. Either you can use a masher or a meat grinder.

4. Grind the second half in the same way.

5. Measure the required amount of sugar.

6. Pour sugar into the chopped strawberries and mix everything thoroughly.

The sugar should be evenly distributed throughout the mass so that later, during storage, it is completely dissolved.

7. Squeeze lemon juice from the lemons so that the pulp does not end up in the jam.

8. Dissolve gelatin in a water bath, just soak the leaf gelatin in water and then grind. Add gelatin and lemon juice to the berries and sugar mixture.

9. Pour the resulting mixture into clean jars.

10. Cover with lids and store in the freezer.

In the refrigerator or in the cellar, such vitamin jam does not last long, for 1 month.

Delicious and thick strawberry confiture with pectin

Here is another option for making jam, but with the addition of pectin. According to this recipe, we will not boil the consistency for a long time, so the color of the delicacy will be very rich and beautiful to look at.

Ingredients:

Strawberries - 3 kg;
Sugar - 3 kg;
Pectin supplement - 2 sachets.

Cooking method:

1. Wash the ripe Victoria and remove the tails.

2. Now grind the berries in a blender until smooth.

3. Pour the resulting mass into a bowl and add pectin additive.

4. Mix everything well and put the container on the fire.

5. Stir the mixture continuously and bring to a boil over medium heat. Next add sugar.

6. Wait for the sugar to completely dissolve. Then reduce the heat and cook the strawberry jam for 10 minutes.

Don't forget to remove the foam.

7. When 10 minutes have passed, prepare the jars by scalding them with boiling water. Pour the treats into jars and seal with sterilized lids.

8. Turn closed jars onto lids and leave for 3 hours.

9. Look what a thick and tasty delicacy you end up with, it’s simply delicious!

Strawberry jam - a recipe for the winter without cooking

And one more possible way storing berries without cooking. However, according to the option described below, the treat can be stored using the usual method for everyone, that is, in the basement or other dark and cool place for a whole year.

Ingredients:

Strawberries - 1 kg;
Sugar - 1.5 kg.

Cooking method:

1. Wash the collected berries to remove dirt, dust and soil. Dry the fruits and tear off the tails.

3. Add sugar and mix well. Leave the workpiece for 30 minutes.

4. After 30 minutes, mix the mass again and pour into sterile dry jars, screw on the lids. Store in the refrigerator or cellar.

Making jam with strawberries and agar-agar in a slow cooker

In addition to pectin or gelatin, you can also add agar-agar to give it a thick consistency, and to make the cooking process easier, do everything in a slow cooker according to the following video.

You will need: strawberries - 1.5 kg; sugar - 1 kg; agar-agar - 3 teaspoons + 50 ml of warm water.

In order to reduce the formation of foam, after boiling the mass, add 15-20 grams to the jam. butter.

I hope you enjoy all the strawberry jam recipes. And remember that the technology for preparing confiture is suitable for both garden strawberries, that is, Victoria, and for field, as well as wild strawberries. I wish everyone good mood and more sunny days! See you!