Strawberry jam even sounds fragrant. And it looks and tastes great! Strawberry jam is an easy way to store such a delicious berry for future use by boiling it in sugar syrup.

In addition to the fact that it is a berry loved by many for its taste and aromatic qualities, it is valuable for its organic acids; rich in nitrogen, iron, potassium, cobalt, silicon, manganese, phosphorus, iodine; contains pectin and the most important vitamins: A, C, E, B, P. In fresh form, of course, according to the vitamin and mineral indicators listed above, strawberries are useful for everyone, but especially for people suffering from anemia and hypertension.

The process of boiling berries and fruits, as everyone knows, deprives them of their vitamin qualities, but strawberry jam retains mineral salts, beta-carotene, organic acids and fiber. It is better to give preference to a method of boiling strawberries, such as five-minute jam, in which, with short-term heat treatment, more valuable qualities of strawberries are preserved.

It is generally accepted that strawberry jam can have a beneficial effect on the formation and content of red blood cells in human blood, which normalizes metabolism and blood pressure, which helps strengthen blood vessels; Maintains immunity and iodine balance in the human body. The diuretic properties of strawberry jam help with colds and even promote sound sleep.

The antioxidant properties of strawberry jam to some extent prevent the formation of tumors in the human body, being a prophylactic agent. This is such sweet medicine! It was not for nothing that the famous Carlson preferred to be treated exclusively with strawberry jam.

If you collect strawberries for jam on your own site, you should do this on a sunny day - without morning and evening dew, so that the berries are not watery. When choosing berries on the market, give preference to dry and whole berries, equally ripe and equal in size - for the best quality of the future jam.

It is advisable not to delay preparing strawberry jam so as not to lose its integrity, and under no circumstances should you keep it in the refrigerator first. The most beautiful and complete jam is made from medium-sized, preferably identical, berries.

What do you need to make strawberry jam?

First of all, you need to choose a suitable container for the process of boiling strawberries. This can be a traditional copper granny basin or any metal pan with a thick bottom, of sufficient size, but made of corrosion-resistant metal to avoid unwanted chemical reactions.

The next step is to sterilize suitable glass jars and tin lids, which should be thoroughly washed with dishwashing detergent. The prepared jars should either be fried in the oven on a baking sheet covered with a towel, or steamed in a suitable kettle with boiling water. In any option, the banks are upside down. Wash the hard lids with dishwashing detergent and boil them in a small container. Thoroughly rinse and scald all accompanying items with boiling water: funnel, pouring spoon or ladle. The quality of the sealing key is quite important, because it is precisely because of its deterioration that sealing is not complete.

Pour the finished strawberry jam into dry and clean jars, not adding 1 centimeter to the edges of the container, and immediately seal with a can opener under a hard lid. It is better to cover closed jars of jam until they cool evenly, to avoid a drop on the lid, which can later turn into a mold plaque even in sweet jam. Further storage is usual - in a cool, dry place. Although it is difficult to strictly name the shelf life of your jam, it is not advisable to store it for more than one year.

Preparing berries for strawberry jam

It is better to sort strawberries for jam on the table. Small berries - in jam, medium and large ones - for dessert or in a pie. Throw away poor quality berries. It is better to wash selected berries with sepals - they lose less juice, but you can remove them first. Dry the removed sepals and use them as tea for discomfort in the stomach and intestines.

If the strawberry is a greenhouse one, then it can be washed in a sieve with running water, but if it grew on soil in the garden, then it is better in a saucepan with a lot of water, so as not to injure the berries, but carefully remove it with a slotted spoon or by hand and spread it in a thin layer on a towel to dry. water.

1. Homemade strawberry jam recipe

The berries are washed in several waters, the sepals are torn off, sorted by size, and dried on a towel. If you need to add even large berries to the jam, they can be cut into slices.

Proportions of strawberries and sugar for jam: 1 kilogram of sugar - 1 kilogram of strawberries. If the berry is not sweet enough, then depending on your preference, you can add 200-300 grams.

The berries are already in the cooking container, pour granulated sugar in the appropriate volume and leave for 4-6 hours to form a syrup. As soon as this happens, put the basin with the strawberries on the fire and bring, without stirring, to a boil. From the moment of boiling, the berries should be cooked for no more than 5 minutes, constantly removing the resulting foam. The bowl of jam is set aside from the heat for 10 hours until it cools completely and firm berries form.

Bring the jam to a boil again and cook for five minutes, followed by settling for a 10-hour break. There should be three such “five minutes”. After the third, the jam is ready, pour it hot into dry, sterilized glass jars, seal with sterilized tin lids and a can opener. Cover with a towel until completely cooled and store in a cool, dry place at room conditions.

2. Quick recipe for strawberry jam

Place the prepared berries in layers with granulated sugar in a container suitable for cooking. Ingredient proportions: 1 kilogram of strawberries - 1.2 kilograms of granulated sugar. Place the filled container with strawberries and sugar in a cool place for 4 to 6 hours until juice forms naturally.

Berries prepared in this way should be cooked until tender in one step, constantly skimming off the foam that forms during the cooking process. Until the moment of boiling, the container with jam must be shaken and swirled periodically, and from the moment of boiling, switch to the lowest heat to avoid burning.

3. Traditional strawberry jam recipe

Ingredients:

• granulated sugar - 1 kilogram;
• table vinegar - 1 tablespoon;
• table salt - 1 pinch.

Prepare strawberry jam as follows:

1. Place all the ingredients of strawberry jam into a suitable container and wait for the natural juice. Place on the fire and bring to a vigorous boil, constantly skimming off any foam that appears. Cook in one batch until done.
2. Place the finished jam in sterilized jars, no higher than 1 centimeter to the edge, under sterilized lids and sterilize in boiling water for 10 minutes, after which remove the jars with a special jar holder and seal with a high-quality key.
3. Cover the jars with strawberry jam with a towel until cool without any cold drop inside. Store jam at room conditions, preferably in a dry and cool place.

4. Classic strawberry jam recipe

The preparation of berries and dishes for cooking and canning is traditional: wash the berries, pick the sepals, sterilize glass containers and hard lids for canning finished products.

Ingredients:

• fresh strawberries - 1 kilogram;
• granulated sugar - 1.5 kilograms;
• water for syrup - 1 glass.

Some housewives believe that this “five-minute” method of cooking strawberry jam helps to better preserve the vitamins in it, which is not entirely certain, but it’s worth a try.

According to the classic recipe for strawberry jam, cook it like this:

1. Place the required amount of sugar in a suitable container: for 1 kilogram - 1 glass of drinking water - and cook the syrup over medium heat until the sugar is completely dissolved.
2. Place the berries in the finished boiling syrup, bring to a boil and cook for five minutes with gentle stirring. As soon as the jam is cooked, cover with a lid, remove from heat and cover the pan with a towel to cool more slowly.
3. The cooled jam remains to be placed in sterilized jars and covered with white paper ironed with a hot iron on both sides under a string or a tight elastic band. The top can be sealed with a nylon lid. Store at room conditions in a dry and cool place.

1. There are many methods for determining the readiness of strawberry jam. Experienced housewives can see this by eye, but those who have doubts can drop syrup onto a cool saucer and understand from the drop of syrup that does not spread that the jam is ready.
2. It is very important to withstand all the conditions of the process of preparing and cooking strawberry jam, so that the berry is identical to the berry and the aroma is like from the garden.
3. To avoid sugaring the strawberry product, you should add a little vinegar or lemon juice - they will help the jam thicken evenly and correctly, better preserve the color of the berries and give a special unsweetening taste.
4. Adding a small piece of butter at the end of cooking will help you cope better with foam.
5. If the lid on the jar of jam after it has cooled does not fall down or become concave, then it is better to store such a jar in the refrigerator and consume its contents first.

What could be better than brewing a strong cup of tea on a cold winter evening and opening a jar of fragrant strawberry jam, carefully stored since summer? Therefore, today we are talking about how to make strawberry jam so that the berries remain intact.

By the way, not so long ago I wrote about and also. You can also take a look at these pages.

To keep the berries intact when making jam, you should know a few tricks. Firstly, the crop must be harvested in dry weather and immediately begin cooking. Secondly, choose ripe, but not too soft berries. Well, and thirdly, after washing the strawberries should be dried on a paper towel for 10 minutes.

Thick strawberry jam with whole berries without cooking

I recommend using medium-sized berries to make thick strawberry jam. Do not forget that it will actually be prepared without cooking, but only poured with hot syrup. Then it will be completely saturated, and your preparations will easily last all winter.

Ingredients:

• 1 kg of ripe strawberries;
• 500 g granulated sugar;
• 100 g of water.

How to cook:

1. Sort the strawberries, rinse thoroughly in running water and remove the green stalks. Transfer it to an enamel or heat-resistant bowl.

2. Mix sugar and water and place over medium heat. Cook the mixture for 3 minutes, no longer needed. This is enough for the sugar to dissolve.

It is necessary to ensure that the syrup does not begin to turn white and turn into caramel.

3. Pour hot syrup over the berries, stir gently with a spatula or spoon. Cover with a towel and let cool.

When I make jam, I never stir it with a spoon. I just gently shake the bowl to mix the berries. And it never falls apart for me - it always turns out strong and intact.

4. As soon as the syrup has cooled completely, it must be drained and boiled for 5 minutes. Pour over the strawberries again and let cool again. This point must be repeated 5 times.

Place the prepared jam in a sterile container and roll up the lids. Turn the jars over, wrap them in a warm blanket and leave to cool. This is an additional sterilization of the jam.

The jars should be stored in a cool, dry place so that the sun does not shine on them.

How to make thick strawberry jam with whole berries. Recipe for the winter

Strawberry jam prepared according to this recipe turns out simply excellent: thick, viscous, “like grandma’s,” berry after berry. At the same time, the strawberries retain their texture. It takes, of course, longer to prepare than. But the effort and time spent are worth it: in winter, delight and stormy applause are guaranteed!

Ingredients:

• 2 kg strawberries;
• 1.2 kg sugar;
• freshly squeezed juice of 1 ½ lemons.

How to cook:

1. Rinse the strawberries and leave in a colander to drain;

2. Remove stems. They will definitely be superfluous 😀

3. In a deep saucepan or basin, sprinkle the berries with layers of granulated sugar. Let stand overnight or 24 hours to allow the juice to release.

4. Place on medium heat. Squeeze lemon juice and pour it into strawberries. When the jam boils, skim off the foam. Cook for 15 minutes.

5. Carefully remove the berries from the syrup with a slotted spoon and arrange them in a thin layer on a flat dish.

6. Boil the syrup without berries for about 40 minutes. Return the strawberries and cook for another 15 minutes.

7. The jam is ready: you can put it in a sterile container and roll up the lids.

Turn the jars upside down and let cool at room temperature.

Delicious strawberry jam

The jam always turns out delicious, and it’s also good because you don’t have to use selected strawberries to make it and maintain its integrity. Berry of different sizes, and even slightly mashed ones, will do. You can simply cut off the damaged areas and put it to work.

Depending on what kind of jam you prefer, you can completely grind the berries using a meat grinder, blender or food processor, mash the strawberries with a fork, or simply chop them, leaving small pieces.

Ingredients:

• 1 kg sweet strawberries;
• 800 g sugar;
• 1 teaspoon agar-agar powder;
• 4 tablespoons of water.

How to cook:

1. Clear strawberries of debris, rinse in cold water, and tear off all green stems.

If necessary, trim off any bad spots. If this is not done, the jam will not last long.

2. Grind the berries to the desired state, mix with sugar and put on medium heat.

3. Leave to simmer over low heat for 15-20 minutes until the jam darkens and becomes thicker.

The foam must be removed!

4. In a separate container, let the agar-agar dissolve in warm water for 2-3 minutes. Add thickener to boiling jam and stir.

After 5 minutes, the jam will thicken even more and begin to “gurgle” - this is a sign that it is ready.

5. Place into sterilized containers and close with lids. Leave to cool in a warm, dark place.

Don’t even doubt it, the preserves and jams according to my proven recipes will turn out very tasty and aromatic. Be inspired by my experience and enjoy the colors and tastes of summer with your family! Bon appetit and see you again!

The most summery, aromatic, delicious - this berry is loved and recognizable, it can be found in almost any dessert, baked goods, even in some dishes based on meat, poultry, and seafood. Among the methods of processing strawberries, making jam stands out. What is special about this product and how to make the perfect treat for the winter?

How to select and prepare berries for canning

Decide what kind of strawberries you will use: country strawberries are easier to wash and peel, they retain their shape if necessary, and are suitable for subsequent use in baking, creating jams, confitures, jellies, and marmalade. Meadow or forest berries are more aromatic, less sweet, and difficult to pick due to their small size. But if it goes into jam, it may even be unripe - this will not affect the taste of the preparation.

General preparation for any type looks like this:

• Select berries - take only small and medium-sized ones, since large ones require a long cooking time and lose their shape.
• Immerse in a bowl of water, which is changed several times. Rinse with your hands while sorting.
• Remove stems and leaves after washing, not before.
• Do not put strawberries in the refrigerator: buy/pick exactly on the day you work with the jam, otherwise the taste and aroma will be lost and wateriness will appear.

How to cook

There are several working technologies: the traditional one involves long cooking, the express method will give you a tasty, healthy treat in just half an hour. Some housewives prefer to start doing this in the evening, finishing work in the morning. The choice of technology is determined by the amount of time you are willing to spend and the expected outcome. Take into account a few nuances:

• When studying a recipe you like with whole berries or minced, keep in mind that the weight is often indicated for a washed and dried product. If you are evaluating berries just picked from a bush, these parameters may not match.
• The finished hot mass should be poured into sterilized and well-dried jars. Lids are purchased varnished for sealing. This method is the most reliable and allows the jam to last for more than one winter.
• The seaming process can be ignored if you take ordinary plastic (tight) lids, but the workpiece will have to be stored in the cellar in winter and summer.
• The amount of sugar depends on your taste preferences and the chosen strawberries: field strawberries are less sweet, and citric acid is often added to country strawberries to avoid cloying.
• Don't forget to skim off the foam - this is true for all recipes.

Simple and quick recipe « Five minutes »

If the only thing that separates you from creating such a delicacy yourself is thoughts about the length of the process, you will like Five Minute strawberry jam for the winter. Cooking takes those very 5 minutes, but before it the berries must be infused and the juice released. In this case, the finished product will be no worse than one that was cooked for several hours, and will survive several winters if the family does not eat it faster.

Set of ingredients:

• strawberries – 1.3 kg;
• sugar – 1.6 kg.

Preparation:

1. Sort the strawberries in water and rinse several times.
2. Dry on a wire rack, pour into a saucepan.
3. Cover with sugar and shake to mix the contents.
4. Cover with a lid and place in the refrigerator overnight.
5. In the morning, drain the liquid formed in the pan and boil.
6. Add strawberries to the syrup and cook for 5 minutes.
7. Pour into sterilized jars.

How to cook with whole berries

If you managed to grow an interesting variety with beautiful and elastic fruits at your summer cottage, as in advertising photos, you don’t want to cut them or grind them with a blender - you need to preserve their beauty even in preparations for the winter. How to cook strawberry jam with whole berries without compromising the taste? Experienced housewives use an interesting trick: letting strawberries sit for a long time, adding gelatin or pectin. If you boil the product until thick, you will get jelly, which cannot be put into tea, but can be added in winter as a filling for cakes.

• strawberries – 1 kg;
• sugar – 1.4 kg;
• citric acid – 1/3 tsp;
• gelatin – 1 tbsp. l.

Preparation:

1. Wash the strawberries, dry them, and place them in the bottom of a large bowl.
2. Make a layer of sugar on top and add strawberries again.
3. Repeat the previous step until all the berries and half of the sugar are used.
4. After 8 hours, bring the mixture in which the juice appears to a boil. Do not stir, but shake gently occasionally.
5. After 10 minutes of cooking, remove from heat and cool.
6. Add half of the remaining sugar, cover with a towel for 10 hours.
7. Boil again for a short time, cool.
8. Add the remaining sugar with citric acid, after 8 hours, cook again for a few minutes.
9. Dilute the gelatin with cold water and add it to the jam after swelling.
10. Mix gently (without damaging the strawberries) and pour into jars.

How to cook with strawberries

Wild berries are considered the most delicious and very rich in vitamins. This strawberry jam for the winter is dark brown in color and has a medium thick syrup. You can take the berries not too ripe or even freeze them first if you are not preparing the jam in the summer. The highlight of the dessert lies in the ingredients:

• meadow strawberries – 1.7 kg;
• sugar – 1.1 kg;
• vodka – 100 ml;
• lemon juice – 2 tbsp. l.

Preparation:

1. Wash the strawberries, sprinkle with sugar, and pour in vodka. The last layer is dense and consists only of sugar.
2. After 6 hours, put on the stove, boil, and cool.
3. After 4 hours, repeat the previous step, add lemon juice.
4. Alternate boiling and cooling 5 more times.
5. Pour the hot mixture into jars.

How to make thick jam in a slow cooker

Convenient, fast, simple. Both wild and country strawberries are suitable. The only condition is to use a fresh product, so you need to cook it in the summer. The following ingredients will be required:

• country strawberries – 1.5 kg;
• sugar - in the same volume;
• Zhelfix – 1 tsp.

Principle of operation:

1. Wash the strawberries, dry them, and chop them in a blender in a few seconds. Don't try to achieve a puree consistency - just make small pieces.
2. Sterilize jars in a multicooker: fill the bowl with boiling water (500-600 ml), place the jars and lids on the steam tray (bottom up). The “steaming” mode is turned on until the water boils.
3. While the jars are drying, put the strawberries in a slow cooker and cover with sugar. Using the “keep warm” mode, achieve the release of juice and proceed to the cooking stage in the “baking” mode.
4. How long should you cook strawberry jam in a slow cooker to achieve good thickness? No more than 20 minutes, so as not to turn it into a rubbery mass without taste. The mixture should not boil; close the device with a lid.
5. Add diluted Zhelfix to the thickened jam and stir.

The strawberry season has come. Probably, strawberries are one of everyone’s favorite berries. Juicy, tasty, aromatic. We look forward to its ripening every year. Children run around a hundred times a day and look under the bushes to see when the sides of the berries turn red. And then the harvest begins and the cooking of preserves, jellies, marmalade or marmalade begins. Every housewife has her own time-tested and favorite recipe for strawberry jam. I also have several recipes that I will be happy to share.

Classic recipe - thick strawberry jam for the winter with whole berries

Many housewives use this recipe to prepare strawberry jam. It is simple to implement, but a little time-consuming. To make the jam thick and the berries to retain their shape, it is prepared in several stages.

To prepare this jam we will need:

Attention: Strawberry jam always uses an equal ratio of berries and sugar.

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

How to make strawberry jam with whole berries:

1. We sort the strawberries, remove the stem and wash them thoroughly. Let the water drain and place in a thick-bottomed pan or large enamel bowl (I use a special bowl for jam when there are a large number of berries). If you come across large berries, you can cut them in half.

2. Sprinkle the berries with sugar and leave for some time for the strawberries to release their juice.

3. Now put the basin or pan on the fire and let the jam boil. Another important point - The berries must not be mixed. Otherwise they will boil over. The basin or saucepan should be shaken a little. Remove the foam that appears on the surface of the jam.

4. As soon as the jam boils, reduce the heat to low and cook for another 10-15 minutes. Then remove from heat and leave for 8 hours.

5. After the required time has passed, taste the jam for sweetness. If necessary, add the required amount and cook as described in points 3, 4.

6. Put the jam on the fire for the last time (three times in total) and bring it to readiness.

7. Place the jam in pre-prepared jars. Moreover, the jam should fill the jar completely. Seal the tops with lids and let the jam cool. You can wrap the jam and let it sit for a day in a warm place. Then we send the jars of strawberry jam to the cellar or pantry until winter.

Delicious strawberry jam in a slow cooker video recipe

Wonderful thick strawberry jam is made using a slow cooker.

Strawberry jam without boiling the berries - the best recipe

Jam prepared in this way turns out very fragrant. We will need the following list of products:

• strawberries - 1 kg;
• sugar - 800 gr.;
• water - half a glass.

How to make strawberry jam without boiling the berries:

1. Wash the strawberries well and remove the stems. Place the berries in a sieve or colander to drain.

2. Meanwhile, prepare the syrup. Pour sugar into a saucepan and fill it with water. Place the saucepan on the fire and cook until the sugar is completely dissolved in the water. Then simmer for another 6-7 minutes until the syrup thickens a little. However, care must be taken that it does not turn white. The readiness of the syrup is checked as follows: drop a drop of syrup onto a saucer with a spoon and blow on it. If the syrup does not spread, then it has reached the consistency we need.

3. Pour this hot syrup over the strawberries and close the lid.
Let cool. Drain the syrup. Put it on the fire again and boil for 5-7 minutes.

4. Pour the syrup over the strawberries again and let them cool again. Drain the syrup again and boil it. We do this two more times.

5. Drain the syrup for the last time. Let it boil and pour it over the strawberries. The jars must be sterilized. We roll up the jars with lids and wrap them in a warm blanket.

6. When the jars have cooled down. We put them in the cellar.

French strawberry jam with orange and lemon

Strawberry jam with gelatin recipe for the winter

For lovers of very thick jam, which can be spread on bread or put on pancakes, this recipe with gelatin is perfect. The jam is prepared almost the same as in the first version.

What we need:

• strawberry berries - 5 kg;
• gelatin - 20 g;
• sugar - 3-5 kg.

How to cook strawberry jam with gelatin:

1. We sort the strawberries, remove the stems and wash them.

2. Transfer the berries to a bowl or pan in which we will prepare the jam and add sugar. Let the strawberries sit and release their juice. It's about 8 hours.

3. Put the pan with strawberries on the fire and cook it. Cook for no more than 15 minutes after boiling. Don't forget to remove the foam. Remove the pan from the heat and let the jam cool completely. Let's take another approach like this.

4. During the third cooking, add gelatin (pre-prepare it as written on the package). To add a little sourness to the jam, you can add the juice of one lemon or a little citric acid. But this is optional.

5. The jam will become thick after cooling completely. Therefore, we pour it hot into jars and close the lids. Let it cool completely and put it in the cellar.

Strawberry jam “Five Minute” step by step recipe

This is a universal recipe for those who want to preserve more vitamins in their favorite berries. Moreover, such jam is prepared very quickly. And the color and aroma are simply amazing.

So, what do we need for this jam:

• strawberries - 1 kg;
• lemon juice - 2 tbsp;
• sugar - 1 kg.

How to properly cook strawberry jam “Five Minute”:

1. We sort the berries, remove the stems, wash them and place them on a sieve to drain.

2. Transfer the strawberries to a container in which we will cook the jam. If there are large strawberries, we cut them so that they have time to cook.

3. Add sugar to the strawberries and mix. Add lemon juice and mix again very carefully so as not to mash the berries. Let the strawberries release their juice.

4. Place on low heat and let it boil. Boil for 5 minutes.

5. Pour the jam into sterile jars and roll up the lids. Turn the jars upside down and wrap them well.

6. When the jars of jam have cooled, they can be stored in the cellar.

What interesting strawberry jam recipes do you have? Share them in the comments.

It’s not for nothing that strawberries are called the “queen of berries.” It leaves no one indifferent - aromatic, sweet, juicy... And in winter, fragrant strawberry jam fills us with memories of summer and the sun. Each housewife makes strawberry jam in her own way, but each method has its own general rules.

Strawberries need to be picked in dry, sunny weather. It is better to collect crushed, overripe berries in a separate bowl, since 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 immediately sort them out, rinse them in running water and lay them out to dry on a towel or tablecloth (old and unnecessary, since stains from berry juice cannot be washed off later). If you do not plan to make the jam right away, cover the strawberries with sugar and leave for a while, especially since almost all recipes call for letting the strawberries sit with sugar for better separation of the juice. Weigh the berries for jam after preparing and drying. It is best to take beet sugar, it is sweeter. But if you only have cane sugar at your disposal, that's okay, just use about 10% more.

Pour the finished jam into dry, heated, sterilized jars and seal with varnished tin lids. If you decide to cover 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 sugar.

Preparation:
Sort the strawberries, rinse in cold water, and dry on a towel. Add sugar and leave overnight. The next morning, drain the juice, bring it to a boil and place the berries in it. Bring to a boil, simmer for 5 minutes and pour into hot sterilized jars. Roll up.

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

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

Strawberry jam with citric acid

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

Preparation:
Sort the berries, rinse well and dry. Add sugar to the berries, mix gently and leave overnight to release the juice. The next morning, place over low heat and bring to a boil, simmer 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 boiling, add citric acid so that the jam does not lose color. Pour hot jam into sterilized jars and seal.

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

Preparation:
Boil syrup from sugar and water, immerse the prepared berries in it and cook until thick over low heat, stirring constantly. Pack hot in sterilized jars and roll up.

Strawberry jam in a different way

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

Preparation:
Blanch the prepared berries for 10-15 minutes in boiling water (or 10% sugar syrup), skimming off the foam. Then transfer the berries to boiling sugar syrup and cook over low heat until tender. Blanching allows you to obtain jam with good gelling properties.

Strawberry jam

Ingredients:
1 kg strawberries,
1.2 kg sugar.

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

Strawberry jam according to an old recipe

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

Preparation:
Wash the strawberries, sort and dry. Then lightly mash the berries with your hands, add sugar and stir until all the sugar has 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 remove the foam! After boiling, the mixture will begin to thicken. Pour the thickened jam into a sterilized dry jar, first adding 2-3 crystals of citric acid to the bottom. Repeat the entire process with a new batch of strawberry mixture, gradually filling the jar to the top. Cover the cooled jam with lids and place in a cool place. Cans can also be rolled up.

Strawberry jam

Ingredients:
1 kg strawberry puree,
2 stacks Sahara.

Preparation:
Sort the strawberries, rinse and place in a bowl for jam. Place on the fire and simmer without adding water over low heat until soft. Remove from heat, cool and strain through a sieve. Weigh the resulting puree and add sugar at the rate of 2 cups per 1 kg of puree. Place on the fire and simmer over low heat until the required thickness is achieved. Remove from heat, pour into sterilized jars and seal.

Strawberry jam

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

Preparation:
Sprinkle the prepared strawberries with sugar and leave overnight. Then pass through a meat grinder or grind with a blender. Place 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 sugar,
2 lemons.

Preparation:
Cover 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 finish cooking on higher heat. At the end of cooking, add lemon juice, stir and immediately put into sterilized jars and seal.

Strawberries in jelly

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

Preparation:
Sort the strawberries, rinse and dry. Fill the berries with half the amount of sugar and leave to release the juice. Add the rest of the sugar, put on the fire and cook from the moment of boiling for 15 minutes. Dilute citric acid in a small amount of syrup, add to the jam, stir and cook for another 5 minutes. pour the jam into sterilized jars and 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 fresh rosemary,
a pinch of freshly ground black pepper.

Preparation:
Sprinkle the prepared strawberries with sugar and leave until the juice releases. Place on the heat, add the juniper berries and rosemary, bring to a boil and simmer for 2 minutes. Remove from heat and place in a cool place overnight. The next morning, pour vodka and balsamic vinegar into a bowl of jam, add coarsely ground pepper and place on low heat. Boil, skim off the foam and cook for 5-10 minutes, depending on the type of strawberry: the more juice formed, the longer the cooking time. Remove from heat and discard juniper and rosemary. Pour the jam into sterilized jars, close with nylon lids and store in a cool place. Or jars of jam can be sterilized within 10 minutes after boiling and rolled up.

Strawberry jam with lemon

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

Preparation:
Place the prepared strawberries in a bowl for jam and add lemon zest and juice. Bring to a boil, add sugar and simmer for 10 minutes. Place in sterilized jars and seal.

Strawberry jam with tangerines

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

Preparation:
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 cold running water. Remove the peel and divide into halves. Make syrup from sugar and water, dip strawberries and tangerines in it and leave for 10 hours. After this, cook the jam in three steps, boiling for 5 minutes each time and leaving to stand for 6-8 hours after cooking. Place the finished jam hot into sterilized jars and seal.

Jam without cooking

Ingredients:
1 kg strawberries,
2 kg sugar.

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

Here are such different recipes.

Happy preparations!

Larisa Shuftaykina