How to make delicious strawberry jam for the winter and beautifully leave the berries whole

Craving something sweet? I remembered a dessert from my childhood - strawberry jam with a crust of roll or bread. So let’s prepare strawberry jam, especially since the harvest of these delicious berries is just around the corner.

Jam is a favorite dessert of many peoples of the world, which is obtained by boiling a wide variety of berries, fruits and vegetables, rose petals and even pine cones. In the process of such rather simple actions, the dish acquires a special consistency, because in addition to sugar it becomes an incredibly sweet and tasty delicacy.

Set of required products:

- 4 kg. berries (take ripe but strong ones, there should be no rotten barrels or dents, ideally if the strawberries are approximately the same size).

- 2.4-2.5 kg. granulated sugar.

Making strawberry jam

We collect the berries, wash them, and remove the stems. If the tail of some fruits has not completely unscrewed, you should carefully cut it off with a knife.

Place the strawberries on a towel and let dry a little.

We measure out the sugar (the calculation must be carried out taking into account 600-650 grams per kilogram).

It is best to use white granulated sugar for cooking; in this case, there will be less foam when cooking the dessert.

Place the dried berries in a large metal bowl or pan in layers, sprinkling each with sugar. It is important that the last layer is sugar.

Cover the food with a lid or regular newspaper and leave it to stand overnight. The berries should release juice.

We take the strawberries that have released their juice into a separate container (this is necessary so that the final version will have smooth, beautiful berries).

Place the remaining sugar and juice in the container on the stove (set the heat to medium), cook, stirring, until the sugar is completely dissolved.

Now add the berries and, without turning down the heat, cook, carefully stirring the mixture until it boils.

As soon as the mass has boiled, leave it and let it cool and stand for about 4-5 hours in a cooled state.

To prevent unwanted insects or debris from getting into the sweet dish, I recommend covering the bowl with regular gauze or newspaper at this stage.

After a few hours, put the container with the food back on the stove, turn the heat up to high, and bring it to a boil. When the dessert begins to bubble again, turn it off and let it sit again, now in half the time.

To make the strawberries denser in consistency, the boiling and cooling procedure should be repeated 1-2 more times. Cook one last time until the consistency of the delicacy is as desired.

Having obtained the desired thickness, while removing foam if it forms, pour the hot delicacy straight from the stove into sterile containers (pre-sterilize in a convenient way).

We close the sweets with lids, roll them up, turn the jars over and leave them in this form until they cool completely. All is ready! Next, we put the dessert away for storage in the cellar, refrigerator or kitchen cabinet.

Unusual recipe - strawberry jam in a frying pan

List of things needed for cooking:

- 4 cups of ripe, dense strawberries.

- 1⁄2 teaspoon of citric acid.

- 2 glasses of sugar.

Strawberry jam recipe step by step

Remove the stems from the berries and ensure that no rotten or soft ones get into the jam. Wash the food and leave it for a while to dry.

Wash and dry the pan thoroughly. There should not be any foreign odors coming from it and it must be dry before the process of immersing the berries.

Lay out the strawberries, sprinkle sugar on top, put on medium heat, heat, stirring the food.

When juice appears, as the food begins to release it, reduce the heat to low and cook for about five to seven minutes. Carefully remove the foam formed during the cooking process with a spoon in a saucer, it is also incredibly tasty and then you can eat this delicacy with a bun.

After 7-10 minutes of cooking, add citric acid, stir, turn the heat to low and cook until the desired consistency is thick.

We sterilize the jars, fill them with the finished delicacy, and close them with tight lids, either screw-on or seal-type. Turn the containers over, cover them with a blanket, and let stand until completely cool.

When cooking in a frying pan, place the food in a thin layer, then the jam will turn out more beautiful.

Strawberries in their own juice - whole berries

You should take:

- 3 cans of 0.5 liters each.

- berries for the specified number of cans.

- 300 gr. Sahara.

How to make strawberries in your own juice:

First of all, we pre-rinse the containers with water and soda, pour boiling water over them, and dry them.

I also wash the produce from the garden very carefully so that there is no sand or dirt. We unscrew the tails and cut them out with a knife where necessary. Place the wet food on a clean towel and let it dry.

Place the prepared strawberries in jars and sprinkle sugar on top. For each container there is approximately 100 grams, maybe a little more than 120, but usually 100 is enough. We leave all this beauty overnight, covered with gauze or any loose fabric.

Overnight the ingredients will sit and settle, releasing their juice. Now you need to make two out of three jars, transferring both the strawberries themselves and the syrup from any one container into two incomplete others.

Screw the lids on the jars tightly, put them in warm water and on the fire. It is necessary to sterilize for about fifteen to twenty minutes from the moment the water boils.

As a result of all the manipulations, strawberry jam in its own juice with whole berries is ready! You can store it in a cool place and serve the delicacy to the table as needed.

Products for cooking:

— White granulated sugar – 3 kg.

— Berries – 3 kg.

— Lemon or lime juice – 6-7 tablespoons.

Cooking process:

- Sort through the berries, remove leaves from each one, wash and dry.

— Sprinkle the prepared foods with sugar and leave for at least 6-7 hours, but best of all overnight.

— Place the ingredients over low heat and bring to a boil. then increase the heat and cook the boiling berries (should boil) for 5 minutes. During the process, constantly stir the sweet delicacy and skim off any foam that forms.

When cooking, the food will increase in volume, and therefore it is best to take a cooking container with a reserve.

- After boiling for five minutes, pour in lemon juice, stir, pour into sterile containers. Close, wrap in a towel, and leave until cool. The cooled jam will thicken a little and can be enjoyed immediately or stored in the refrigerator for no more than 2 months.

On a note! If you want to get thick jam, you need to cook the sweet dish for 5 minutes after each cooling 10 times.

Recipe for strawberry jam without boiling the berries (video)

A very interesting and original way to make strawberry jam.

To make strawberry jam as tasty and beautiful as possible, pick the berries in dry weather.

Do not use rotten or overripe fruits.

Brew the treat on the day you pick the berries.

Actively skim off the foam and do not stir the ingredients too much during the cooking process, otherwise you will not get whole berries, they will be mashed.

To get a thick jam, cook more. For a more liquid consistency, it is enough to boil once for 5-7 minutes.

These are very successful recipes for delicious strawberry jam! Cook and enjoy the aroma of this delicious berry.

Good luck and all the best!