Remove the corrupted one. If you want to make jam with whole berries, choose beautiful, dense and not overripe fruits. Not too beautiful, mashed berries are suitable for jam with a uniform consistency.

Wash strawberries very carefully, as they can become wrinkled and become too soft. Some advise not to wash at all, but simply wipe each berry with a damp towel. If the strawberries are too dirty, place them in a bowl of water and stir gently with your hands occasionally. After 15–20 minutes, sand and dirt will settle to the bottom. After washing, transfer the strawberries to a paper towel to dry.

The stalks should be removed only from dry and clean berries. Otherwise, the strawberries will lose some of the juice, and the jam will turn out not so juicy and tasty.

To diversify the taste of jam, you can add spices to it, such as cinnamon, vanilla or cardamom, as well as fragrant herbs, such as mint or . You can add them at the end or at the beginning of cooking. In the second case, the aroma of spices and herbs will be more pronounced.

Prepare jam in a stainless steel or copper dish. An enameled container is also suitable, but provided that there are no chips on it. You can use aluminum utensils, but only if the jam is cooked in one go and immediately transferred to another container. If it is cooked in several approaches and cools in the same container in which it was cooked, aluminum will not work. It can oxidize and spoil the taste of jam.

Skim off the foam while cooking. If you leave it, the finished jam will be stored less. In addition, without foam, it will turn out to be more transparent, tasty and fragrant.

8 strawberry jam recipes

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Jam is called so because after boiling it really cooks for only five minutes, but in several approaches. The syrup turns out to be liquid, and the berries remain whole and beautiful.

Ingredients

• 1 kg of strawberries;
• 1 kg of sugar.

Cooking

Place half of the strawberries in a saucepan and sprinkle with half of the sugar. Top with the rest of the strawberries and sprinkle with the remaining sugar. Leave for 4-5 hours at room temperature so that the berries give juice.

Place the saucepan over low heat and bring to a boil. Strawberries will release even more juice during cooking. Cook the jam for another 5 minutes, then remove from heat and leave to cool completely. Then bring it back to a boil, boil for 5 minutes and cool. Then repeat cooking again.

By traditional recipe five-minute jam should be boiled three times. But you can do this a few more times if you want the syrup to become thicker.

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This jam is prepared in one go. In the process, the berries boil soft and become darker, and the dessert itself turns out to be more uniform.

Ingredients

• 1 kg of strawberries;
• 1 kg of sugar.

Cooking

Sprinkle strawberries with sugar and put on a slow fire. After about 15 minutes, the berries will release juice. Cook the jam for about 2 hours, stirring occasionally. When hot, the jam will be watery, but after cooling it will thicken.

www.nakormi.com

Such a dessert turns out to be incredibly fragrant, and sweet. banana flavor sets off a light strawberry sourness.

Ingredients

• 500 g strawberries;
• 3 bananas;
• 100 ml of water;
• 300 g sugar.

Cooking

Cut strawberries into quarters and slices. Pour water into a saucepan, pour sugar into it and, stirring, bring to a boil over low heat. Then boil for about 5 minutes until the sugar dissolves.

Remove sweet syrup from heat and add bananas and strawberries. Stir gently and leave to cool. After that, bring the jam to a boil over moderate heat, boil for 5 minutes and cool again.

Repeat cooking 3-5 more times, depending on the desired jam density. The more you boil, the thicker the syrup becomes.

eatsmarter.com

Sweet, but not sugary jam with a spicy taste.

Ingredients

• 800 g strawberries;
• 400 g of sugar;
• 2 oranges.

Cooking

Berries can be left whole or cut into quarters. Put them in a saucepan, sprinkle with sugar and bring to a boil over medium heat.

pregotovit.info

The jam turns out to be very tasty, and the five-minute cooking method keeps the berries intact.

Ingredients

• 800 g of cherries;
• 1 kg of strawberries;
• 500 g sugar.

Cooking

Remove pits from cherries. Transfer strawberries and cherries to a saucepan and sprinkle with sugar. Bring to a boil over moderate heat, boil for 5 minutes and cool slightly. Then repeat cooking in the same way twice more.

eatsmarter.com

Apricot and strawberry successfully complement each other. So that the apricot does not lose its shape, choose fruits with dense pulp.

Ingredients

• 500 g strawberries;
• 500 g of apricots;
• 300 ml of water;
• 1 kg of sugar.

Cooking

Remove the skin from the apricots and cut into quarters. Add whole strawberries to them. Pour water into a saucepan, pour sugar into it and, stirring, bring to a boil over low heat. Then cook for a few more minutes until the sugar dissolves.

Pour the apricots and strawberries with the resulting syrup and leave for several hours. Then bring the jam to a boil over medium heat and cook for 15 minutes.

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This method will save you time and effort, because you do not have to adjust the temperature, as is done when cooking on the stove. Simply put all the ingredients in a slow cooker. The taste of jam will not differ from the classic.

Ingredients

• 1 kg of strawberries;
• 1 kg of sugar.

Cooking

Strawberries can be left whole or cut into quarters. Put it in a multicooker bowl and sprinkle with sugar. You can mash the berries a little with a crush if you want the jam to be more uniform. Set the "Extinguishing" mode and cook with the lid open for 1 hour.

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This jam is called raw. It can be eaten immediately or in plastic bags and enjoy almost fresh strawberries in winter.

Ingredients

• 1 kg of strawberries;
• 700-800 g of sugar.

Cooking

Sprinkle the berries with sugar and mash them with a crush. You can also use a blender for this. It is better not to grind the berries into a puree, but to leave small pieces. So the jam will look more interesting. Leave it for a few hours to completely dissolve the sugar.

Berry season is in full swing, so why not treat your family and friends to an unusual treat - strawberry jam? "What's so unusual about that?" - you ask. Of course, nothing if you just cook it from berries and sugar. But if you approach this process with imagination, the result will be very original, I assure you.

Strawberries are a delicate berry, so you need to handle it very carefully. How to wash it properly is described in detail in the article "".

Strawberry jam with almonds and liqueur

• strawberries - 1 kg;
• granulated sugar - 800 g;
• almonds - 80 g;
• Amaretto liqueur - 1 tbsp. a spoon.

Recipe:

1. The berries are sorted and washed.
2. Strawberries are covered with sugar and left for 1 hour.
3. Almonds are poured with boiling water (water should completely cover the kernels) and left for 10 minutes.
4. Then the water is drained, the almonds are cooled, the skin is removed from the nucleoli.
5. Peeled almonds are added to the strawberries covered with sugar, mixed.
6. Put on low heat, bring to a boil, cook for about 15 minutes.
7. Literally a minute before the end of cooking, add liquor, cover the jam with a lid and boil.
8. Packed in sterilized jars and rolled up.

For cooking you will need:

• strawberries - 2 kg;
• sugar - 1 kg;
• orange - 1 pc.

Recipe:

1. Wash the orange thoroughly, cut into small pieces (along with the peel).
2. Strawberries are sorted, washed and allowed to drain excess water.
3. Then they fall asleep with sugar and leave for 3 hours.
4. Pieces of orange are added to strawberries with sugar, put on low heat, brought to a boil, boiled for about 10 minutes.
5. Remove from heat, set aside for 7-8 hours.
6. After the specified time, the jam is again brought to a boil. Cook over low heat, stirring frequently and skimming off the foam, for 10 minutes.
7. Ready jam packaged in sterilized jars and sealed.

Strawberry jam "Freshness"

For cooking you will need:

• strawberries - 2 kg;
• sugar - 1.5 kg;
• lemon - 2 pcs;
• mint leaves - 25 pcs;
• basil leaves - 25 pcs.

Recipe:

1. Strawberries are sorted, washed, allowed to dry a little, for which they are laid out on a paper towel.
2. Strawberries are placed in a deep bowl and covered with sugar, left for several hours until the juice stands out.
3. As soon as the strawberries start juice, put the bowl on a small fire and cook for about 5 minutes (after boiling).
4. After the specified time, pre-washed basil and mint leaves are added. Cook for 5 more minutes.
5. Lemons are washed, the zest is rubbed on a fine grater, and the flesh is cut into small pieces.
6. Lemon zest and pulp are added to the jam and, after boiling it over low heat for about 15 minutes, set aside for 8-10 hours.
7. Then put on fire again, bring to a boil, boil for another 5 minutes.
8. The finished jam is poured into sterilized jars and rolled up.

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For cooking you will need:

• strawberries - 3 kg;
• sugar -1.5 kg;
• pectin - 20 g.

Recipe:

1. Strawberries are sorted, washed, left in a colander until the water drains.
2. Berries are divided into 2 equal parts.
3. One part is crushed using a meat grinder or blender.
4. Sugar, remaining berries, pectin are added to crushed strawberries.
5. They put the basin on a small fire, let the jam boil, after which they immediately remove it from the heat and set it aside for 1 hour.
6. Then the remaining sugar is added, the jam is brought to a boil again, boiled for about 15 minutes.
7. Still hot, they are laid out in a sterilized container and rolled up.

For cooking you will need:

• strawberries - 1 kg;
• bananas - 1 kg;
• sugar - 1.5 kg.

Recipe:

1. Strawberries are sorted, washed and thrown into a colander to drain excess water.
2. The berries are transferred to a deep basin or saucepan, covered with sugar and left for 8-10 hours (during this time they will release the juice).
3. Put the saucepan on a small fire, bring the jam to a boil and boil for 5 minutes, stirring often and removing the foam.
4. Remove from heat and set aside for 5 hours.
5. Then they put it on fire again, cook on low heat for about 5 more minutes (after boiling). Again set aside for 5 hours.
6. Bananas are peeled, cut into small pieces. Add to the cooled jam, mix thoroughly (but gently!)
7. Again, let the jam boil, boil for about 20 minutes.
8. Packed in sterilized containers and rolled up.

For cooking you will need:

• strawberries - 1 kg;
• red currant - 1 kg;
• granulated sugar - 1 kg;
• lemon juice- 5 tbsp. spoons.

Recipe:

1. Strawberries are washed and allowed to drain with water.
2. Currants are washed, waiting for the water to drain and spread in an even layer on a baking sheet with parchment.
3. The oven is turned on at + 200 ° C and, as soon as it warms up, a baking sheet with berries is placed in it for 15 minutes.
4. Then the currants are rubbed through a sieve to obtain thick currant juice.
5. Strawberries are crushed with a blender or meat grinder, mixed with sugar.
6. Currant and lemon juice are added to the dishes with strawberries and sugar.
7. Cook over low heat for about 20 minutes, stirring and removing the foam.
8. Ready jam is packaged in sterilized jars and rolled up.

For cooking you will need:

• strawberries - 1 kg;
• rhubarb petioles - 1 kg;
• ginger root - 50 g;
• granulated sugar - 2 kg;
• water - 200 ml.

Recipe:

1. Strawberries are sorted out, cleaned from the stalks, washed thoroughly and left on a clean towel for a couple of minutes so that they dry slightly.
2. Rhubarb cuttings are washed and peeled.
3. Rhubarb and strawberries are cut into small pieces of arbitrary shape and mixed in a deep basin.
4. Add water, put the basin on small fire, bring the mixture to a boil. Stirring occasionally, boil for about 10 minutes.
5. Then add ginger (whole root), a third of the total volume of sugar and, stirring constantly, cook for about 5 minutes more.
6. Then, adding the remaining sugar in small portions, boil for another 5-7 minutes.
7. Remove from heat and set aside for 8-10 hours.
8. Then the jam is allowed to boil again, boiled over low heat for about 10 minutes.
9. Again set aside for 8-10 hours.
10. The ginger root is removed from the already completely cooled blank.
11. Lay out the jam in pre-sterilized jars and cork.

For cooking you will need:

• strawberries - 1 kg;
• cherry - 1 kg;
• sugar - 1.2 kg;
• lemon juice - 5 teaspoons.

Recipe:

1. Strawberries are sorted, cleaned, washed thoroughly, allowed to drain water.
2. Grind the berries with a meat grinder or blender.
3. Cherries are washed, pitted and also crushed with a blender.
4. In one bowl combine chopped strawberries, cherries, sugar.
5. Put on a small fire and, stirring often, cook for 30 minutes.
6. Lemon juice is added about 10 minutes before the end of cooking.
7. The finished jam is laid out in sterilized jars, rolled up.

For cooking you will need:

• strawberries - 1 kg;
• sugar - 1 kg;
• dried lavender - 50 g;
• water - 100 ml.

Recipe:

1. Pour boiling water over lavender.
2. Let it brew for 15 minutes, then strain.
3. Strawberries are peeled, sorted and washed.
4. It is mixed with sugar, poured with lavender infusion and put on a small fire.
5. Boil for about 20 minutes (after boiling).
6. The finished jam is laid out in sterilized jars and rolled up.

The article describes only a small fraction of the options. unusual jam from strawberries. In fact, there are many more such recipes. Strawberries go great with various fruits and herbs, spices and even vegetables. Experiment more boldly and you will definitely find it - an unusual and original taste!

step by step recipe with photo

Strawberry jam with lemon is a fragrant dessert that must be prepared in the summer season for the winter. Such a delicacy turns out to be perfect in taste, not sugary and juicy. The sourness of citrus fruits, as well as possible, emphasizes the strawberry flavor better, the main thing is to add the required amount of granulated sugar so that the jam turns out to be neither sour nor sweet. You can, of course, replace lemon juice with concentrate or essence, but the aroma of grated lemon peel Nothing can replace a treat!

Ingredients

You will need for 1 liter container:

• 800 g strawberries
• 0.5 kg of granulated sugar
• 1 lemon

Cooking

1. No need to reduce portions of berries and sugar, using one lemon, as then the jam will turn out sour. If you want to create a dessert with whole berries, then choose dense varieties of strawberries, if they look like jam, then juicy ones. Tear off the tails from the berries, and then rinse them in water.

2. Pour the washed and peeled berries into a pan with a non-stick bottom or into a saucepan, cauldron.

3. Add granulated sugar.

4. Scald the lemon with boiling water, placing it on the board. Then we rub the zest, but without the white layer, which is insanely bitter. Then we roll the fruit along the board with pressure with the palm of our hand and carefully make a hole in it, pour the juice into the pan, pour the zest. Then cut the lemon into two parts and squeeze the remaining juice into a container. Let's put it on the stove.

5. Bring to a boil, reduce heat and boil for about 10 minutes. Remove the container from the fire, cool in the cold for about 2-3 hours. In this case, the berries will absorb the syrup, cooling down, and become juicier and more transparent.

6. Again, place the jam container on the stove and boil for 10 minutes, etc., until the delicacy becomes thick, velvety in taste and burgundy in color.

Strawberries are called the "queen of berries" for a reason. She leaves no one indifferent - fragrant, sweet, juicy ... And in winter, fragrant strawberry jam fills us with memories of summer and the sun. Every housewife cooks Strawberry jam in its own way, but for any method there are general rules.

Strawberries need to be harvested in dry sunny weather. Crumpled, overripe berries are best collected in a separate bowl, because when washed they will give juice, soften, and the jam from such berries will turn out to be too watery. Freshly picked berries should not be stored for a long time, it is better to sort them out right away, rinse them in running water and lay them out to dry on a towel or tablecloth (old and unnecessary, since the stains from berry juice cannot be washed off later). If you do not plan to make jam right away, sprinkle the strawberries with sugar and leave for a while, especially since almost all recipes call for standing strawberries with sugar to better separate the juice. Weigh berries for jam after preparation and drying. Sugar is best to take beetroot, it is sweeter. But if you only have cane sugar at your disposal, it's okay, just take about 10% more of it.

Pour the finished jam into dry heated sterilized jars and roll up with varnished tin lids. If you decide to close the jam with ordinary nylon lids, then you should store it in a cold place (refrigerator, cellar).

Five-minute jam

Ingredients:
1 kg strawberries,
1.7 kg of sugar.

Cooking:
Sort the strawberries, rinse in cold water, dry on a towel. Sprinkle with sugar and leave overnight. In the morning, drain the secreted juice, bring it to a boil and dip the berries into it. Bring to a boil, boil for 5 minutes and pour into hot sterilized jars. Roll up.

Ingredients:
1 kg strawberries,
300 ml of water
1.2 kg of sugar.

Cooking:
Make syrup from sugar and water. Pour the prepared berries with hot syrup, cover the bowl with berries with a towel or paper and leave for 4 hours. Then put on fire, bring to a boil and reduce heat. Simmer, stirring, for 30 minutes, remove from heat and let stand 2 hours. Then repeat the operation twice more. Pour into sterilized jars and roll up. Wrap up.

Strawberry jam with citric acid

Ingredients:
1 kg strawberries,
1 kg of sugar
2 g citric acid.

Cooking:
Sort the berries, rinse well and dry. Sprinkle the berries with sugar, mix gently and leave overnight to release the juice. The next morning, put on low heat and bring to a boil, boil for 5 minutes and leave to cool completely. Repeat the heating-cooling procedure 3-4 times so that the berries are slowly soaked in syrup. During the last boil, add citric acid so that the jam does not lose color. Pour hot jam into sterilized jars and roll up.

Ingredients:
1 kg strawberries,
300 ml of water
800 g sugar.

Cooking:
Boil the syrup from sugar and water, dip the prepared berries into it and boil until thick over low heat, stirring constantly. Pack hot in sterilized jars, roll up.

Strawberry jam differently

Ingredients:
1 kg strawberries,
1 kg of sugar
225 ml of water.

Cooking:
Prepared berries blanch for 10-15 minutes in boiling water (or 10% sugar syrup), removing the foam. Then transfer the berries to the boiling sugar syrup and simmer until tender. Blanching produces a jam with good gelling properties.

strawberry jam

Ingredients:
1 kg strawberries,
1.2 kg of sugar.

Cooking:
Put the strawberries in an enamel bowl, add half the norm of sugar and leave for 16 hours. After that, add the remaining sugar and put on low heat. Cook, stirring, until tender, making sure the sugar does not burn. Arrange in sterilized jars, roll up and cool without turning over.

Strawberry jam according to an old recipe

Ingredients:
1 kg strawberries,
1.2 kg of sugar,
lemon acid.

Cooking:
Rinse strawberries, sort and dry. Then lightly knead the berries with your hands, add sugar and stir until all the sugar is dissolved. Strawberry jam is cooked in small portions. Pour 1 cup strawberry mixture into a small stainless steel saucepan and bring to a boil. Boil over medium heat, stirring constantly, for 5-7 minutes. Don't take off the foam! After boiling, the mixture will begin to thicken. Pour the thickened jam into a sterilized dry jar, after pouring 2-3 crystals of citric acid on the bottom. Repeat the whole process with a new batch of strawberry mixture, gradually filling the jar to the top. Close the cooled jam with lids and put in a cold place. Banks can also be rolled up.

strawberry jam

Ingredients:
1 kg strawberry puree
2 stack Sahara.

Cooking:
Sort the strawberries, rinse and put in a bowl for jam. Put on fire and boil without adding water over low heat until soft. Remove from heat, cool and pass through a sieve. Weigh the resulting puree and add sugar at the rate of 2 cups per 1 kg of puree. Put on fire and cook over low heat until the desired density is obtained. Remove from heat, pour into sterilized jars and roll up.

strawberry jam

Ingredients:
1 kg strawberries,
1 kg of sugar
1 tbsp vanilla sugar(optional).

Cooking:
Sprinkle the prepared strawberries with sugar and leave overnight. Then pass through a meat grinder or grind with a blender. Put the bowl with the strawberries on the fire, bring to a boil and reduce the heat to medium. Boil, stirring constantly, for 30 minutes and set aside to cool for 5 hours. Repeat two more times, remembering to remove the foam during cooking. Cook the jam for the last time until it thickens, that is, a drop of cooled jam should not spread.

Strawberry Confiture

Ingredients:
2 kg strawberries,
1 kg of sugar
2 lemons.

Cooking:
Sprinkle the berries with sugar and leave for 8 hours. After the strawberries give juice, put the basin on the fire and start cooking first on low heat, and then cook on a stronger one. At the end of cooking, add lemon juice, mix and immediately place in sterilized jars and roll up.

Strawberries in jelly

Ingredients:
1 kg strawberries,
1.5 kg of sugar,
1.5 tsp citric acid.

Cooking:
Sort the strawberries, wash and dry. Pour the berries with half the norm of sugar and leave to extract the juice. Add the rest of the sugar, put on fire and cook from the moment of boiling for 15 minutes. Dilute citric acid in a small amount of syrup, add to jam, mix and boil for another 5 minutes. pour the jam into sterilized jars, roll up.

Strawberry jam "Fantasy"

Ingredients:
1 kg strawberries,
600 g sugar
10 juniper berries,
4 tbsp vodka,
6 tbsp balsamic vinegar,
1-2 sprigs of fresh rosemary
a pinch of freshly ground black pepper.

Cooking:
Pour the prepared strawberries with sugar and leave until the juice is released. Put on fire, add juniper berries and rosemary, bring to a boil and boil for 2 minutes. Remove from heat and place in a cool place overnight. In the morning, pour vodka and balsamic vinegar into a bowl with jam, add coarsely ground pepper and put on low heat. Boil, remove the foam and cook for 5-10 minutes, depending on the variety of strawberries: the more juice formed, the longer the cooking time. Remove from heat, remove juniper and rosemary. Pour the jam into sterilized jars, close with nylon lids and store in a cold place. Or jars of jam can be sterilized for 10 minutes after boiling and rolled up.

Strawberry jam with lemon

Ingredients:
1 kg strawberries,
500 g sugar
1 lemon.

Cooking:
Put the prepared strawberries in a bowl for jam and add the zest and lemon juice. Bring to a boil, add sugar and boil for 10 minutes. Arrange in sterilized jars and roll up.

Strawberry jam with tangerines

Ingredients:
1 kg strawberries,
1 kg tangerines,
2 kg sugar
1.5 stack. water.

Cooking:
Sort the strawberries, rinse and dry on a towel. Blanch the tangerines, without peeling, for 5 minutes in boiling water, then cool for an hour under running cold water. Remove the peel and cut into halves. Boil syrup from sugar and water, dip strawberries and tangerines into it and leave for 10 hours. After that, cook the jam in three steps, each time boiling for 5 minutes and leaving to stand for 6-8 hours after cooking. Arrange the finished jam hot in sterilized jars and roll up.

Jam without cooking

Ingredients:
1 kg strawberries,
2 kg of sugar.

Cooking:
Mash the washed and dried berries with a wooden pestle and heat to 60 ° C. Small portions add to berry puree sugar, each time stirring well until the sugar crystals are completely dissolved. At the end of mixing, heat the mixture to 70°C. Arrange in sterilized jars to the top and close with nylon lids. Store in a cold place.

Like these ones different recipes.

Good luck preparing!

Larisa Shuftaykina

Mid summer. The strawberries have already ripened in the beds. And early varieties and even more so. How many of them are sweet and red, hiding between the leaves. This is me about my beds, but someone has trays in the store, why not. The main thing is that now is the time to eat berries and prepare sweets for the winter. Today I will tell you how to cook thick, transparent and tasty strawberry jam with whole berries.

I will also try to write about other types of jam later, but for now I want to concentrate on this. I love very strawberry jam with berries, when you can catch a berry in red sweet syrup and put it on a pancake or even immediately in your mouth. There is a special pleasure in this. You probably also love this jam for tea.

The syrup from such a jam is also good, even when there are no berries left, you can find a delicious use for it. You can use it for baking, cake layers, for example, soak. Much tastier than store bought syrup. Sometimes I even specially make a separate jar without berries, just for such purposes. It is also very tasty to pour pancakes or homemade waffles with syrup. Try with such a syrup to eat warm, freshly fried or, that's really a divine breakfast.

And there are many ways to make strawberry jam, especially with berries. Although it would seem, what could be the diversity. So let's find out together.

A simple and time-tested recipe for making jam from whole strawberries. Jam closes in jars and is perfectly stored all winter in the closet. Just right for preparations. And most importantly, you do not need to memorize complex ingredients and proportions.

You will need:

• medium-sized strawberries - 1 kg;
• granulated sugar - 1 kg.

Cooking:

For cooking, it is best to take strawberries that are not large in size so that each of them remains whole and boils well. Yes, and it will be nice to eat such jam. In addition, you can easily put the jam in small jars. For example, I don’t like to roll jam into liter and larger jars, because I can’t eat such an amount of sweets in a short period of time.

Wash strawberries in running cold water. If it is with earth (because it’s just from your garden), then it’s best to rinse it by putting it in a bowl or saucepan.

After washing, tear off all the stalks. Place the berries in a colander and drain off any excess water.

Take a large bowl or saucepan, fill up with a little sugar, then put a layer of strawberries to cover the sugar. On top of the berries again sugar, and then again strawberries. So all the berries will be covered with sugar and there will be no need to mix with the risk of crushing ripe strawberries.

Cover the container and leave the strawberries to infuse for at least 6 hours. Ideal for overnight stay. During this time, juice will stand out from the strawberries in an amount sufficient for boiling. Water is never added to such a jam, everything is only due to the juiciness of the berries.

Now put the future strawberry jam on the stove and heat until it boils. If sugar remains on the bottom, stir lightly so that it does not burn until it is completely dissolved. Let it simmer for 2-3 minutes and remove from heat. Set aside again and let cool completely and soak in the sugar syrup.

After about 5-6 hours, the berries will be saturated with syrup and it's time to boil it again. Put the jam on the fire and bring to a boil. In the process, remove the emerging foam and mix lightly so that all the berries are under the syrup.

After 10 minutes of boiling, turn off the stove and you can lay out hot jam in jars.

Be sure to sterilize jars and lids. This can be done in the oven, over a kettle of boiling water, or in the microwave.

Ready-made strawberry jam with whole berries is well stored, the main thing is to follow the rules of sterilization and temperature regime. This recipe keeps the jam at room temperature.

Eat the finished jam with tea, pancakes, cheesecakes and other delicacies.

When my grandmother made strawberry jam, for some reason it always turned out to be very thick, but not red at all, but rather brown. It did not at all remind of fresh summer berries, and there was little taste of strawberries. I have always liked jam more, which is bright, red and very fragrant. Only years later I learned how to cook thick beautiful strawberry jam with whole berries and lose its rich color in the process.

You will need:

• strawberries - 1 kg;
• granulated sugar - 0.8-1 kg;
• citric acid - 1/3 teaspoon,
• lemon juice - 2/3 tablespoon.

Cooking:

Strawberry jam can be made from berries of any size, but of course smaller ones are better. If your berries were born large or you could only get such ones, then do not be discouraged. Large berries can be cut in half and they will still remain tasty. The main thing is that the strawberries are not overripe and soft. Elastic ripe berries are needed, but without green tips.

Wash the strawberries in running water and cut into large berries if needed.

Place in a stainless steel pot or bowl, enamelware works well. It is better not to take aluminum, it oxidizes.

Sprinkle strawberries with sugar and leave covered for a long time. At eight o'clock. If you do it in the evening, then you can leave it until the morning. If in the morning, then let it stand until the evening and let the juice flow.

During this time, strawberries will release so much juice that they will literally swim in it. It is this juice that will be the basis of the jam syrup. Add lemon juice to the syrup.

Put the saucepan with the berries on the stove and bring to a boil. Sugar will most likely not dissolve immediately and will settle to the bottom. You must be very careful not to crush the berries, stir it.

Let the jam actively boil for 3 minutes, then remove from the stove and let cool completely to room temperature without a lid. Then you can cover and leave for another 6-8 hours to infuse. You can also leave it overnight.

After the specified time, put the pot of jam back on the stove and bring to a boil. Whilst heating, add citric acid. Thanks to the acid, the color of the brew is preserved, despite heat treatment. And the taste is only getting better, a slight sourness appears and strawberry jam will not be too cloying.

After boiling, let it boil, removing the foam and melting the berries with a spoon so that they all warm up well. After 1-2 minutes of boiling, remove from the stove.

Now you can lay out even hot jam in jars. They should be clean washed with baking soda and sterilized by boiling or steam. Close each jar with a sterilized lid. This amount of berries and sugar will require three cans of 0.5 liters. Turn the twisted jar down with a lid, wrap it with a blanket and leave it in this form until it cools completely. After that, you can remove the jam for storage.

Or you can open one jar and try it right away delicious jam with tea.

Thick is usually jam, not jam. But they do not put whole berries in the jam, it is rather homogeneous. But if you want thick strawberry jam, so that you can spread it on bread and it is not glass, then there is a way to cook it. Fine natural thickeners must be used. Apple pectin or seaweed agar will do.

You will need:

• strawberries - 3 kg;
• sugar - 2 kg;
• agar agar - 25 gr (1 sachet);
• lemon juice - 75 ml.

Cooking:

Rinse the strawberries well. Especially if it is just from the garden and with the land. Be sure to use cold water, not warm.

Take a large container in which you can then cook. Basin, pot, frying pan, whatever suits you. But expect that the jam will boil and increase in volume at the same time, there should be enough space.

Sprinkle strawberries with sugar and mix a little. Leave to instruct and let the juice flow for several hours. 4-5 will be enough.

When a lot of juice stands out, put the pan on the stove. While heating, we measure out the lemon juice and pour a bag of agar agar into it, mix better and add to the pan with strawberries.

Future strawberry jam should boil. As soon as this happens, reduce the heat and cook over low heat for 25-30 minutes, constantly removing the foam. Stir from time to time and drown the berries. The jam will thicken before your eyes, but it will be especially noticeable when it cools.

While the jam is cooking, you can sterilize the jars. Put them in the oven with a little water for 20 minutes. Or in the microwave for 5-7.

Pour the finished and hot jam into jars, filling them almost to the very edge. Leave just a little. Screw on the covers. You can take metal twisted or rolled. but be sure to sterilize them first.

Finished closed banks turn over, wrap everything with a thick towel and leave to cool. After that, you can clean up for the winter. Everything that does not fit into jars, set the table and eat with tea. Enjoy your meal!

How to cook strawberry jam in a pan - video recipe

An alternative way to make strawberry jam with whole berries. In this recipe, it's the other way around. First you take a strawberry and fry it in a pan, which makes it release a lot of juice and warms up. And then sugar is added to it and cooked further until tender. Citric acid is also used to preserve color. In my opinion this is the most fast way making jam, but at the same time it turns out bright, transparent and with whole berries. And it is stored no worse than cooked in the classical way.

Another recipe for jam, which is unlike the others. In this version, the berries do not boil or boil for a long time in a saucepan and remain as fresh as possible. Only syrup is boiled, in which the berries will then float. Its temperature is quite enough to disinfect the berries and they did not spoil the jam even when long-term storage. There will be a lot of syrup, but it will be very tasty. If you love syrup, then this is your recipe.

You will need:

• strawberries - 1 kg;
• granulated sugar - 1 kg;
• water - 200 ml;
• citric acid 3 1/2 teaspoons.

Cooking:

The preparation of strawberry jam begins with the syrup itself. To do this, take large saucepan and pour sugar into it. Fill with water and turn on the stove. Stir a little so that a kind of paste is obtained from the sugar and water and cook over low heat until all the sugar grains have dissolved. Stir constantly to lift the sugar from the bottom so it doesn't burn. The syrup should not start to turn yellow. We need a clear thick syrup.

As soon as the syrup begins to boil, turn off the stove and remove the pan from, put the washed and peeled strawberries into the syrup. Gently stir with a spoon so that the whole strawberry is covered with syrup. Melt it from time to time so that the upper berries sink.

Strawberries should stand in the syrup for 15 minutes, during which time they will release the juice and the syrup will turn red. Now take a slotted spoon and carefully remove the strawberries from the syrup and onto a plate. Try not to crush the berries so that the jam ends up with whole ones.

After you have taken out all the strawberries, turn on the stove and continue to boil the syrup for another 15 minutes. During this time, he will boil. Remove the emerging foam.

After 15 minutes, turn off the syrup and put the strawberries back in. Now leave it to lie and infuse in syrup for another 15 minutes. during this time, prepare clean sterilized jars.

Now catch the strawberries with a slotted spoon and immediately put them in jars, filling them about halfway.

Turn on the syrup in the saucepan again and boil for the last time. Let it boil for at least 5 minutes. You can take a little longer if you want a very thick syrup.

After that, pour the syrup over the jars with berries with a clean ladle and you can close the lids. Strawberry jam without boiling berries is ready. Enjoy the result immediately or in winter.

Strawberry jam "Five minutes" with whole berries - video recipe

In conclusion, I add a wonderful, proven over the years recipe for strawberry jam with berries. It is called Five Minute, not because it is cooked in five minutes, but because the cooking time of the berries themselves in syrup is these five minutes. The main thing is that between these minutes of cooking it is infused in syrup for quite a long time and so on several times. The cooking time for this recipe can be up to three days, but don't worry, this does not mean standing at the stove for 3 days. Three days infused in the intervals between five minutes of cooking. That's the whole secret. But in the end, the jam is just perfect. Yummy. Watch and remember!

Have a sweet summer and an even sweeter winter!