Strawberry jam. Strawberry jam, jam, marmalade. Several recipes. Video: quince jam

Strawberry jam- This is one of the most favorite homemade preparations. It can be spread on bread, added to tea or simply eaten with a spoon.

Jam from strawberries.

Ingredients:
- sugar – 400 g
- strawberries – 1 kilogram

Preparation:
1. Wash the strawberries, sort them, boil in an enamel pan until soft, without adding water.
2. Remove from heat, cool, and grind through a sieve to remove seeds.
3. Weigh the resulting foam-like mass. Add 400 g of sugar per 1 kilogram.
4. Boil until required thickness, pour into glass jars.

Strawberry and cherry jam.

Ingredients:
- cherries and strawberries - 2 kilograms each
- sugar – 2 kilograms

Preparation:
1. Wash the cherries, remove the stems, boil in water (a small amount), grind through a sieve.
2. Sort the strawberries, simmer without adding water, mix with cherry puree, put on fire, pour into jars (see picture). jam photo).

Try strawberries too.

Strawberry and currant jam.

Ingredients:
- strawberry puree – 1 kilogram
- red or black currants – 520 g
- sugar – 1 kilogram

Preparation:
1. Mix both purees in a bowl, put on fire, and simmer slightly.
2. Add sugar, cook until tender.
3. Place the hot jam into jars and cover with lids.
4. As a result, you will get a jam that tastes good. Instead of currants, you can take the same amount of applesauce made from sour, unripe fruits.

How to cook strawberry jam. Some useful tips.

1. It is best to cook jam in an aluminum or brass basin in small portions (1 or 2 kilograms each).
2. While preparing the jam, the foam should be removed with a slotted spoon.
3. If you add raspberries to strawberry jam, then you can only rinse them before cooking.
4. If you cook strawberry jam with the addition of black currants or other dense berries, it is recommended to pierce them first. This is best done using a regular cork, into which you need to stick several stainless steel pins in advance.
5. Before preparing jam, strawberries are always washed and then carefully dried. and the strawberries are ready!

Jelly strawberry jam.

Ingredients:
- strawberries – kilogram
- applesauce – 525 g
- sugar - kilogram
Preparation:
1. Prepare applesauce.
2. Pre-prepare strawberries, heat to 80 degrees, stirring regularly. Finally, press the pureed strawberries through a sieve using a wooden spoon.
3. Mix applesauce and strawberry puree, add sugar, boil the jam until thick.
4. Place the jelly jam in hot dry jars, cover with thick paper, and place in a cool room or refrigerator.

Apples can also be used for cooking

Soft, juicy berries are perfect for creating strawberry jam for the winter. It is advisable to use those varieties that do not hold their shape well, so that the delicacy turns out homogeneous and chewy. I prefer to make jam from homemade strawberries that can be found at the market. Supermarkets sell a variety specially bred for transportation, which has only a beautiful texture, but no taste or aroma.

If desired, you can add lemon juice or citric acid to the dessert - this neutralizes the taste of the jam, and the sweetness appears more clearly in it. Strawberry delicacy is perfect as a filling for pies, buns, croissants and pancakes. During the picking season, you can prepare a whole pantry of delicious strawberry jam if you have your own strawberry plantation!

So, let’s prepare the necessary ingredients for making strawberry jam for the winter and start cooking!

We will free the strawberries from the stems and be sure to rinse them in water to remove any impurities. Pour the mixture into a deep container with very high sides.

Sprinkle with granulated sugar. At this stage, add citric acid or lemon juice.

Grind the strawberries and sugar into a puree using an immersion blender, being careful not to miss a single berry.

Pour the strawberry puree into a saucepan and place the container on the stove. Bring to a boil and reduce heat to low. Let the mixture simmer for about 20-25 minutes, stirring from time to time so that it does not stick to the bottom. The jam is considered completely ready when it changes its color and becomes viscous, like honey.

We sterilize the jars with lids in a water bath or in the oven and pour thick and fragrant strawberry jam into them. Immediately screw the jars with hot lids or roll them with a key for preservation. Turn the jars upside down, wrap them in a blanket and let them cool in this position. As it cools, the treat will become even thicker, almost like jelly.

We will transfer the cooled jars of strawberry jam to the pantry for the winter and take them out when cold weather arrives to serve with fluffy baked goods. When you open such a preparation, one summer aroma is enough to lift your spirits in the morning!

Have a nice winter!

Strawberry jam is a real storehouse of vitamins that nature put into ripe and sweet berries. Using one of the recipes with photos below, you can prepare an exquisite and very healthy dessert. Delicious and dense strawberry jam is quite simple to prepare. At the same time, dessert will be a real support for the immune system. The delicacy can be an independent treat, but strawberry jam will be especially tasty in addition to tea.

Classic strawberry jam for the winter

Strawberry jam prepared according to the classic recipe has a rich and deep taste. The delicacy amazes with its charming aroma, in which various summer notes are intertwined. The advantage of this dessert is that it is very simple to prepare.

Ingredients

• strawberries – 0.5 kg;
• sugar – 300 g;
• lemon juice – ½ tsp.

Cooking process

1. First, you should prepare all the necessary ingredients that are indicated in the strawberry jam recipe.

1. Strawberries need to be freed from their tails. The berry is thoroughly washed to remove sand, soil and other debris in the water. The fruits must be placed in a container with high walls.

1. The workpiece must be covered with sugar. Add lemon juice or citric acid to the ingredients.

1. Using an immersion blender, you should process the entire prepared mass. You need to act thoroughly so that no whole berries remain.

1. Next, pour the strawberry puree with sugar into a saucepan or saucepan. The dishes are placed on the fire. The mass should boil. After this, the heating is minimal, and the future classic strawberry jam is cooked for 23-25 ​​minutes. The composition must be stirred periodically. It should not stick to the walls or bottom of the dish.

Note! Strawberry jam can be considered ready when, according to the recipe, the consistency resembles honey and changes color.

1. All that remains is to sterilize the lids and jars in the oven or in a water bath. Fragrant strawberry jam, prepared according to a classic recipe for the winter, is poured into a prepared container and twisted. The jars are turned over and wrapped in warm towels. In this position, the mass should cool, after which the dessert, which resembles jelly in consistency, can be stored.

Strawberry and apple jam

Strawberry and apple jam is incredibly tasty and healthy. This delicacy combines all the benefits of these fruits. The dessert turns out tender and rich, but without being cloying. The attractiveness of this recipe with photo is that it only takes about 1.5 hours to prepare strawberry-apple jam.

Ingredients

• strawberries – 1 kg;
• apples – 750 g;
• sugar – 1 kg;
• water – 400 ml.

Cooking process

1. First of all, you should prepare all the ingredients needed for this recipe. By the way, it is better to use apples of varieties such as “White filling”.

1. Strawberries are washed, dried, and removed from the stalks.

1. The berries are transferred to a saucepan, filled with water and cooked for 3-5 minutes.

1. Make a puree from the softened fruits. To do this, strain the strawberries through a fine-mesh colander or through a sieve.

1. Now we need to deal with the apples. The fruits are washed, peeled, seeds and internal plates removed. They should be cut into slices.

1. Place the apple slices in a separate pan and add a small amount of water. The composition is placed on the stove. Over medium heat, bring the mixture to a boil, then simmer for 10 minutes.

1. Hot apples are rubbed through a sieve.

1. Strawberry puree and berry preparation are mixed in a common saucepan in which the future original jam for the winter will be cooked. Continuously stirring the fruit and berry mixture, bring it to a boil and cook for another 8-9 minutes.

1. Granulated sugar is poured into the mixture.

1. The future strawberry and apple jam is put back on the fire. The dessert should be cooked until thickened. This usually takes about 45 minutes.

1. All that remains is to put the prepared strawberry-apple jam into jars and roll up the containers turnkey.

Strawberry jam with lemon

This step-by-step recipe with photos will help housewives prepare strawberry jam with lemon.

Ingredients

• strawberries – 1 kg;
• sugar – 500 g;
• lemon – ½ pc.

Cooking process

1. First of all, you need to prepare all the necessary components.

1. All components are mixed and crushed with an immersion blender.

1. The container with the ingredients is placed on the fire. You need to wait until it boils and let the mixture boil for 7 minutes on low heat. The dishes are removed from the stove and cooled.

1. This must be repeated 4 times, after which the jam is put into jars.

Video recipes for strawberry jam

And now we invite you to watch the entire process of making strawberry jam from start to finish. After you see jam made from delicious juicy berries, you will definitely want to cook the same!

During the summer abundance of fruits and berries, lazy housewives willingly cook jam, compotes, jams and preserves. And among all the sweet preparations, strawberry jam enjoys almost the greatest respect among children (and among adults too). It is not only served with tea or spread on bread, but also used as a filling for a wide variety of baked goods.

Just jam

Let's start with the fact that the initial stage of procurement is carried out differently by housewives. Some people simply sprinkle the berries with sugar and immediately put the bowl on the fire. However, most still insist that the strawberries must release juice first. For this purpose, the berries with sugar are left to stand overnight (or even longer) somewhere in a secluded place in the kitchen.

Another secret: to make a thick and dense strawberry jam, you need to cook it in several batches. Berries in sugar (800 g of sand per kilo) are placed on the fire. When the mass boils, it is stirred and after boiling again, removed from the stove. The future strawberry jam is infused for several hours and placed on the burner again. And so on several times until the drop on the saucer remains in a heap. The finished jam is rubbed through a sieve or fine colander to remove the seeds. To make a thick jam, the recipe suggests adding a little (half a tablespoon per liter) of starch to it. But this is not at all necessary. If you cook it longer, it will thicken remarkably well.

Strawberry-apple jam

Often, your favorite berries are combined with other fruits. This way, less of them are used, and the strawberry jam turns out not so cloying. Its preparation in this case has its own characteristics. First, the washed strawberries are boiled for three minutes in a small volume of water - a glass per kilo of berries. The scalded strawberries are ground and the seeds are thrown away. Apples cut into slices are boiled in the same way (for 10 minutes, they are harder) and pureed. Both purees are combined in a bowl. When the mixture boils, cook it with stirring for about eight minutes, and only then add sugar - the same 800 g, but per kilo of puree mixture. It cooks for about three quarters of an hour. Readiness is checked in the same way as in the first recipe. If you were preparing for the winter, place in clean jars and sterilize for 20 minutes. and seal. If you are going to eat it in the foreseeable future, just cover it with a plastic lid and put it in the refrigerator.

Strawberry-lemon jam

For him, berries and citrus fruits are planted at the same time. The yellow skin is removed from the lemons (one and a half kilograms) (the white layer is left), they are finely crumbled and poured into strawberries (two kilograms). The pan is placed on low heat. When the juice begins to stand out, add sugar bit by bit (a kilo and a quarter). Cook, stirring, until thickened. A small nuance: if you are preparing lemon-strawberry jam for the winter, you cannot roll it up right away. It should “breathe” in open jars for a couple of days. What's interesting is that adding lemons (or citric acid) allows the berries to retain their rich color in the jam.

How to cook jam in a slow cooker

It’s not for nothing that the device is called that - its versatility will help you prepare for the winter. Moreover, the process will take much less attention and effort. To cook jam in a slow cooker, take half the amount of sugar and a third of a glass of water per kilogram of strawberries. The berries are placed in a bowl, water is poured into them and the “stew” is turned on for an hour. Stirring occasionally will not be harmful. The resulting mass is transferred to a blender, sugar is added and puree is made. In the same mode, the jam will remain in the multicooker for another hour and a half, until you are satisfied with its thickness.

Strawberry donuts

This pastry is welcomed by all humanity. It is made from yeast dough, which you can make according to your favorite recipe and using family secrets. My only wish: still choose sponge dough. It makes donuts more fluffy and airy. When the dough has risen, it is kneaded again and divided into equal pieces. Balls are rolled out of them, which should be lightly pressed from above so that they take on a flattened shape. They are laid out on a table sprinkled with flour, covered with a clean napkin and left alone for half an hour. During this time they will straighten out and become more magnificent. Then a large amount of vegetable oil is heated in a deep frying pan. In it, donuts with jam are fried for three minutes under a lid on one side and for the same amount of time, but in an uncovered container, on the other. Place the finished balls on a paper towel or in a wide sieve to drain off excess oil. Strawberry jam is injected into them with a culinary syringe. All that remains is to sprinkle the donuts with powdered sugar or pour melted chocolate on them and invite the children to feast on them. If you try, they will forget about store-bought sweets, and you will make donuts with jam regularly.

Strawberry jam, jam, marmalade. Several recipes.

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).

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.

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.

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.

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.

Ingredients:
1 kg strawberries,
12 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.

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.

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.

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.

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.

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.

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.