Recipes for making strawberry jam for the winter

At the beginning of summer, everyone wants to eat local fresh strawberries. However, it's time to make a healthy and very tasty preparation for the winter - strawberry jam. We offer you several recipes for strawberry jam.

chapter 1. Classic strawberry jam recipe in 30 minutes

According to this simple recipe, in just 30 minutes you will get a thick and viscous jam, jelly-like, homogeneous, very tasty and richer in taste than regular strawberry jam.

Ingredients:

strawberries - 1 kg
sugar - 1 kg
lemon juice - 1 tbsp. l.

Section 1. Cooking

1. I wash the strawberries, remove the tails and dry them to get rid of excess moisture. Any berry is suitable for making jam: large, small, overripe and slightly crushed. It may not be perfect, but it must be sweet and ripe, then the jam will turn out to be very tasty and fragrant. The largest specimens can be cut into pieces, but this is not necessary, as a blender will still be used in the end.

2. I fall asleep with sugar in a ratio of 1: 1. I leave it at room temperature for 2 hours, stirring from time to time, so that the berries release the juice.

3. I pour the released strawberry juice into a saucepan where cooking is planned. It is advisable to use wide dishes, then due to the large evaporation area, moisture will quickly evaporate. Stirring with a wooden spatula, bring the syrup to a boil.

4. I put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will retain the color of the product and make the taste less cloying. I boil for 10 minutes, stirring and removing the foam. During this time, the strawberries will give even more juice, they will literally float in the syrup.

6. Cook the jam until thickened over medium heat (boiling should be active), stir with a spatula. Time it takes 20-25 minutes. The jam will gradually become more viscous, and after complete cooling it will thicken even more.

7. I pour strawberry jam into jars, always sterilized and dry. Close with clean tin lids. I turn it upside down, wrap it up and leave it in this form until completely cooled. I transfer it to storage in a cellar or in another cool place, isolated from sunlight. The blank is perfectly stored for 1 year.

Strawberry jam according to the recipe turns out to be tasty, thick, viscous and jelly-like.

chapter 2. Strawberry jam with lemon, cardamom and star anise

Thanks to a few cardamom capsules, star anise, lemon zest and juice, we will give homemade strawberry jam an illuminating aftertaste, a pleasant chill and new notes. A delicious delicacy is prepared in 5 minutes, combined with any cheese, cottage cheese, suitable as a sauce for pancakes, other pastries, including white toast.

Ingredients:

strawberries (fresh) - 500 g;
sugar - 500 g;
cardamom - 3-5 capsules;
star anise - 1 star;
lemon - 1/2-1 pc.

Section 1. Cooking

1. First of all, we sort out the berries, leaving ripe ones for harvesting, without damage and rot - soak for a couple of minutes in cold water, remove all contaminants, then rinse under running water.

2. Tear off the stalk from each berry, chop clean strawberries to a smooth puree. We use an immersion blender.

3. We shift the strawberry puree into a thick-bottomed ladle / pan, pour out all the granulated sugar and put on a small fire.

4. Immediately add natural flavors, in our example - fragrant cardamom and star anise, you can also throw a pinch of dried and ground mint. For convenience, the star anise and cardamom capsules are placed in a gauze bundle. We continue to heat the composition and at the same time saturate it with amazing smells.

5. Bringing to an active boil, remove the pink foam that appears on the surface.

6. Dip a portion of lemon zest into the hot mixture. Three small chips, without touching the bitter flesh. The dosage of zest varies from 1 to 3 tbsp. l.

7. Next, pour in the juice of half or a whole citrus, stirring, cook for about 5 minutes.

8. We extract the used spices.

9. Pour the fragrant strawberry jam with lemon into sterile jars and store it on the pantry shelf under a hermetically sealed lid.

chapter 3. strawberry mint jam recipe

Mint will add a piquant aftertaste to your strawberry jam.

Ingredients:

strawberries and sugar in the amount of 5 and 7 glasses, respectively;
a bunch of fresh mint leaves;
small lemon;
a glass of boiling water;
thickener 2 packs. It can be - gelfix, confiture or pectin.

Section 1. Cooking

1. For strawberry jam, you need an infusion of fresh mint. It can be obtained from boiling water, which is poured over the prepared grass. Strain after 30 minutes.

2. Combine mint and sugar in a stainless steel bowl and bring to a boil.

3. Pour the strawberries cut into 4 parts, pour in the juice of freshly squeezed lemon and wait for the mass to boil. Remove the foam, stir with a wooden spatula.

4. After boiling, add a thickener and actively mix the strawberry-mint mass,
Let the jam simmer for 1 minute and remove from heat.

5. Process jars and lids until the jam spills. Either steam sterilize, or in the oven, or in a slow cooker, or in the microwave.

6. Roll up the jam with lids, turn the jars over, put them upside down and wrap them in a blanket.

7. After the jam has completely cooled, transfer it to the cellar for storage.

chapter 4. Delicious and thick strawberry jam

We suggest adding an orange to strawberries, and to make the jam thick, we use gelatin in this recipe.

Ingredients:

2 kg strawberries;
1 kg of sugar;
500 g of orange pulp;
40 g of gelatin (previously diluted in 200 g of boiling water).

Section 1. Cooking

1. Preparation of berries: washing, cleaning of green leaves, removal of rotten and damaged fruits. The orange is peeled and crushed with a blender.

2. Processing: crush the strawberries until smooth (mashed). Pass through a sieve to weed out small bones. This will give the jam beauty and tenderness.

3. Cooking: sugar and orange are added to the puree, the whole mixture is boiled over medium heat for 20 minutes. For quick dissolution of sugar and uniform heating, it is necessary to constantly stir the boiling mass. Additional ingredients can be added as desired.

4. Completion: after 20 minutes, the pot with jam is removed and covered with a cloth (gauze, towel) so that it absorbs moisture and the jam becomes thick. It is advisable to repeat the cooking step twice to get the optimal consistency of a great dessert. During the last cooking, add gelatin.

5. Roll up the jam with lids, turn the jars over, put them upside down.

6. Jars of thick jam are ready for storage.