Strawberry jam recipes for winter

Of all the varieties of berry jam, perhaps the most popular among children is strawberry, cooked with beautiful whole berries.In the cold season, it reminds them of a sunny summer. And the housewives like this sweet dessert simplicity of preparation. This sweetness can be served as a separate dish, and can be used to decorate desserts.

In order for strawberry jam to come out tasty and very beautiful, it is important to properly prepare the berry. It is necessary to pay special attention to the features of the fruits and their degree of maturity. It is optimal to use berries of medium size, they do not have the properties of boiling soft during cooking, and they look much prettier.

Strawberries should be harvested in the daytime, when the sun has already risen, because when harvested early in the morning, it contains dew drops that are absorbed into the berry and make it watery and tasteless.

All fruits collected on their own or purchased on the market must be spread out on a flat surface and sorted - berries with any integrity damage and decay will absolutely not work.

To the side, it is also worthwhile to set aside too large strawberries, since it will not give the perfect jam. It is better to eat it fresh. Remove the stalks from the selected berries and wash them thoroughly.

Many do not consider it necessary to wash the berries before making jam, but this is a big mistake. Any contamination can significantly degrade the taste or even cause souring of the final product, so the berry must be cleaned without fail, but this should be done with caution. To do this, pour cool water into a basin and pour berries there, let it stand for about half an hour and take it in handfuls. No need to mix strawberries, rub and rinse under the tap, and also do not soak strawberries for too long - it quickly absorbs moisture, which affects the taste and texture of the finished dish.

After washing the berries must be scattered on a towel and wait for complete drying. As a rule, it takes about 5 hours.

Strawberry jam is a fairly high-calorie dish. 100 g of the product contains 285 kilocalories.

The product enjoys the deserved love of housewives, not only because of its taste and aroma, but also due to its nutritional value. Berry jam is rich in nutrients, it contains a lot of ascorbic acid, pectins, organic acids and folic acid, as well as carotene and fiber. A set of minerals also inspires confidence - jam contains calcium, iodine, phosphorus and potassium, which have a beneficial effect on the body. What is important - the product is absolutely free of cholesterol and fat.

Strawberry is considered a good detoxifier, that is, it promotes the elimination of toxic and harmful substances from the body, and in addition, it helps cleanse the blood vessels of salts, is considered a good means of preventing gout and arthritis.

Due to the presence of anthocyanin, folate, quercetin and kaempferol, ready-made jam has good antitumor properties, normalizes the nervous system and, in particular, the brain, and also helps to improve digestion and normalizes blood pressure.

Housewives love strawberry delicacy for the simplicity of its preparation - it does not need to prepare syrup in advance. The recipe of cooking is quite simple - you just need to sprinkle the berries with refined sugar, cover the cooking capacity and leave for 3-5 hours - during this time the strawberries themselves will give the required amount of juice.

For the finished product to be sweet, but at the same time preserve the original strawberry flavor, you need to take sugar and fruits in equal parts 1 to 1. However, if you want the syrup to get more, you can put 1.5 kg of fruits on 1 kg of sugar.

If you plan to cook a lot of jam at once, then you do not need to fill the pelvis or pan with the fruit to the top - all you can do is damage the whole berries, and end up with a red mush instead of a beautiful dessert.

Strawberry jam is made on low heat with constant stirring so that the fruits do not start to burn. You should not leave the mass preparing unattended, because at the moment of boiling the foam rises almost instantly, and if you do not remove it immediately, then it will be quite problematic to clean the plate from the sticky substance.

Some believe that stirring strawberry jam while cooking is not worth it, as this can damage the berries. This is so, but only in the case when the stirring is intense. Stir preparing mass should be carefully, smooth movements., only with a wooden spatula and exclusively along the walls in order to touch soft berries as little as possible.

Enameled dishes should be used for jam, preferably a basin, because such a capacity allows heat to be evenly distributed, as a result, the berry does not spread and retains its strength. You should not take an aluminum pan, because the fruit in it immediately oxidized. However, stainless steel is also not suitable - the berries in it acquire a rather unpleasant taste.

Strawberry is a rather fragile berry, so it does not require long-term heat treatment. There are many different ways of making strawberry jam, which allow you to keep the taste and natural look of the beautiful berries.

Ready dessert should be poured into glass jars and placed in storage in a cool place.

The classic recipe is probably the easiest to prepare and therefore a very popular option for making strawberry delicacy.

It will require 3 kg of refined sugar and berries. Before cooking, rinse the berries in cool water, and if they are too large, cut them into two or three pieces.

After the raw material has been cleared of dirt and sepals, it is placed on a towel and left for several hours until the final evaporation of moisture.

When the strawberry dries, it should be placed in the cooking container and poured with sugar - in this form the berry billet is kept for about 9-10 hours so that the whole berry launches its juice.

At the end of the allotted time, you need to move the pan with berries on the burner and bring to a boil on a small fire, then boil for 5 minutes with continuous stirring. The fire should be turned off and let the mixture cool for 10 hours.

This heat treatment should be repeated twice more. After the third stage of preparation, the hot product is poured into the prepared jars to the top and covered with plastic lids.

“Five minutes” is one of the most common recipes, for it sugar and strawberries are taken in a ratio of 1 to 2. It is a bit like the usual classical method, but requires a different ratio of ingredients.

The berries are washed, then poured into a clean bowl and pour refined. In this form, the berry must be brewed for about 9-10 hours, during which time it will release the juice and sugar will dissolve.

After a while, the cooking container should be put on a small fire and boiled for 5 minutes, then you must remove the foam, all the garbage that has risen to the surface and leave for 24 hours. Then the cooking process is repeated and rolled up the banks.

Strawberries in their own juice is another interesting dessert that preserves the taste and smell of these unusual berries. It will require less refined sugar than the traditional recipe - only 0.5 kg of refined sugar is required for 2 kg of berries.

Preparation of products is standard - they are collected, cleaned and dried, and then they are covered with sugar and left for 8-9 hours.

Toward the end of the allotted time, it is necessary to prepare glass jars - clean and sterilize by steaming, in an oven or microwave oven, and put the berries in them together with the separated juice, then boil the plastic lids and roll them up.

Jam in the pan according to an obscure recipe comes out surprisingly tasty. It will satisfy even those who are cool to sweet dishes.

For this preparation you will need 1.5 kg of berries with the addition of 0.9 kg of sugar. It is advisable to take a hard strawberry. It is sorted, calibrated and cleaned from the legs, and then washed and dried.

Berry combined with sugar, moved to a deep frying pan and then put on a strong fire. Delicacy starts to boil after 5 minutes. Be sure to keep in mind that during cooking, the mass dramatically increases in volume and begins to rise strongly, so do not impose strawberries to the very edges.

Do not forget to stir the prepared mass with a wooden spatula and remove the foam. After a while, the mass will begin to thicken. At this point, you can conduct a readiness test. To do this, take a clean plate and drip jam on it - if it does not spread, then the mass is ready for use.

In France, the most delicious desserts are created in the world, and therefore the strawberry jam according to the French recipe is exceptionally delicious, delicate and slightly savory. In this case, this is achieved by adding only one new product - lemon.

To prepare such a jam, you should prepare:

• 2 medium lemons;
• 1.5 kg of cane sugar;
• 2 kg of strawberries.

For this dessert, it is better to take fruits of medium size, too small not suitable. Strawberries are poured with sugar, covered with a towel and left for 12 hours.

At the end of this time, the lemons carefully squeeze the juice and pour it into the berry mass, then placed on the stove, brought to a boil and held for 5 minutes. Then wait half an hour for the dish to cool slightly. Immediately after this, the sweet syrup is poured into another container, and the remaining half-cooked berries are re-sent to the stove and boiled on a small fire for another 40 minutes, stirring occasionally with a spoon and removing the foam that forms.

The syrup is poured over the berry, boiled for a few more minutes and then gently rolled into jars.

Quite an interesting jam comes out if you make it with the addition of gelatin. This dish is optimal for those who prefer dense desserts that can not be poured, but can be spread only with a spoon.

For this dish you will need 2 kg of refined sugar and berries, 1 lemon and 2 spoons of gelatin.

Berries need to sort, sort and clean from dirt.It is best to take the fruits of medium size, but if at your disposal only large, then you can cut them in half.

The fruits are poured with sugar and set aside for a couple of hours, then boiled over low heat for about five minutes and sent to cool for 5-7 hours. As soon as the mass is completely cooled, it must be whipped with a blender until a homogeneous consistency and kept on the fire for about a quarter of an hour.

Lemon juice and swollen gelatin should be added to the prepared mass, heat up for five minutes, remove all the foam and pour into clean containers.

Owners of modern kitchen gadget - multicookers, should advise to prepare the jam in this device. It comes out delicious and fragrant, and takes the minimum trouble.

Today, this cooking option, without any doubt, can be called the simplest and most convenient for hostesses. The only thing that needs attention here is the calculation of the amount of strawberries - jam should not boil.

Optimal take fruits and sugar in equal proportions. Strawberries are peeled, sprinkled with sugar and transferred to a mass in a special bowl from the multicooker, they include the “stewing” option. An hour later you will get delicious jam. You can eat it immediately, but you can pour it into glass jars and close it for the winter.

Chocolate jam is a rather non-trivial recipe that allows you to cook an exceptionally tasty and savory sweet dish.

You will need:

• 2 kg of strawberries;
• 1 kg of cane and gelling sugar;
• 200 g of light chocolate;
• 10 g lemon.

Berry peeled, washed and added sugar, citric acid. After that, put on the stove, bring to a boil and keep on fire for another 15 minutes.

While the mass is hot, you should add to it chopped into small pieces of chocolate, stir until dissolved and roll up the banks.

Vanilla gives the dish a very unusual taste and peculiar aroma.

You need to prepare:

• 0.5 kg of honey;
• 2 kg of fruits;
• 0.5 kg of cane sugar;
• 4 vanilla sticks;
• 4 spoons of vanilla powder;
• 2 lemons.

The berries are peeled, and all the seeds are removed from the vanilla pods. Berry, sugar and honey are poured into the prepared cooking basin, as well as vanilla in the pods and in the powder. Lemon carefully peeled, well squeezed. Juice is also added to the sugar mass.

All components are kept on low heat, constantly removing the formed foam and stirring occasionally.

When the dish gets rich burgundy hue, you can turn off the heat and pour the jam.

A very peculiar delicacy comes out of strawberries with oranges or tangerines. For him take 2 kg of refined sugar and strawberries and one orange (two mandarins).

Strawberries are peeled, combined with sugar and left for 2 hours. After this time, an orange is sliced ​​with the rind added to the sugar mass, placed on the stove and heated after boiling for about 10 more minutes. Then removed from the stove and left for 9-11 hours to cool, then re-bring to a boil and again incubated on the stove for 10 minutes.

Jam is still hot spilled on the banks and closed for the winter.

Freshness jam is a tender and very light dish that is prepared with the addition of mint leaves and fragrant basil. They give a peculiar and very savory flavor to the finished dish.

You will need:

• 2 kg of berries;
• 1.5 kg of refined sugar;
• 25 leaves of lemon balm or mint;
• 25 basil leaves.

Berries are prepared, combined with sugar and allowed to stand for several hours before extracting the juice. Following this, the products in the pelvis are placed on the fire, brought to a boil and heated to a small fire for about 5 minutes, then spicy herbs are put and heated on the stove for 7 minutes.

The finished dish with a hot spoon is poured into glass jars and covered with plastic lids.

Ruby Jam is an unusual recipe with a peculiar and very delicate aroma. To cook it, you need to take 1 kg of berries and cane sugar, add about 300 g of rose petals, half a spoonful of lemongrass and half a glass of water.

Strawberries are washed and dried, then transferred to a basin, 1/2 sugar is added and left to stand for 9 hours.

The syrup is boiled out of the remaining raffinate, and lemon and petals are poured into it. Berries are poured into the heated syrup, and already boiled together for 7-10 minutes. It is then allowed to cool and re-boil for about 5 minutes.

The jam is ready for this. It is necessary to pour it into glass jars and close the plastic lid.

The original dessert will turn out if you take 2 kg of sugar and fruits and add to them a couple of sticks of fragrant cinnamon and 3-4 star aniseas.

Berries are prepared, moved to the basin, pour in sugar and allowed to infuse for 4 hours. As soon as the berry gives juice, the container is placed on the burner and boil for about 15 minutes over low heat, stirring occasionally. After immediately enter the spices and cook another 15 minutes.

A very interesting sour dessert is made from mashed strawberries and exotic kiwi. In order to make such a jam, you must take:

• 0.5 kg of fruit;
• 2 Kiwis;
• 0.6 kg refined sugar.

Prepared strawberries are ground in a blender along with kiwi. In the absence of a blender, you can simply skip them through a meat grinder and stir to a uniform consistency.

To the resulting mixture pour sugar and whisk again until the refined whole is dissolved, then it is packaged in cans and rolled.

To make jam with pectin, you should take 3 kg of berries, sugar is two times less, and pectin will need 25 g.

Strawberries must be cleaned and divided into 2 equal parts, chop one blender. Then the remaining whole berries, pectin and sugar are introduced to it. Products are placed in containers on a small fire, allowed to boil and immediately removed from the stove. An hour later, re-bring to a boil, and then warm up a little more and packaged in banks.

How to make strawberry jam for the winter, see the next video.