Strawberry jam is liked by everyone without exception. It’s nice to take out a jar of aromatic delicacy on a winter evening, brew some tea and enjoy the taste and smell. It can be served with pancakes or pancakes, or spread on bread.

It is preferable to take strawberries from your own garden. If this is not possible and you have to buy it, then recycle it on the same day. It is unknown how much time passed from picking to sale, but the berry is very tender and soft.

In order for the jam to come out correct and thick, you need to know a number of rules:

1. If you want to see whole berries, then you need to select the same fruits - small or not large. To boil larger specimens, you will need to increase the cooking time. At the same time, they lose their beneficial properties and turn into mush. It is better to use them for jam or puree them with sugar. It's better to eat it right away.
2. The fruits must be fresh, ripe, but not overripe. They make the most delicious, aromatic jam.
3. For heat treatment, it is enough to take no more than 2.5 kg of Victoria. Otherwise, the process is delayed, the benefits are reduced, and the berries fall apart.
4. The tails should be removed after it has been washed so that it does not “float”.
5. At the preparation stage, decide what kind of delicacy you want to get - thick or pureed, jam or confiture, how much sand to add or do without it. I have prepared various cooking options - you just have to choose the option you like.

In order for the fruits to remain intact and the jam to be thick, you need to cook it in several stages and observe some other points.

You will need:

For 1 kg of strawberries – 600-700 g of sugar

Let's clean the berries from debris. Let's select approximately identical specimens and put them in water for a couple of minutes along with the sepals. Otherwise, they will turn out watery in the finished jam. Wash and remove the cups and dry on a paper towel. We don't need excess moisture.

Place the strawberries in a saucepan or basin in which we will cook, sprinkle with layers of granulated sugar. Let it stand for several hours at room temperature so that the strawberries release juice. Cover the top with a towel.

It is convenient to fill with sand in the morning or evening. We fell asleep in the evening and started cooking in the morning. Place the container on medium heat. Gently submerge the floating berries with a spoon.

To preserve the color and size of the fruit, cook the jam in several stages. Bring to a boil, turn off. It is advisable to remove the foam formed on the surface. While the syrup has not cooled, you can bathe the berries in it several times. Leave to cool for 8-10 hours.

This procedure must be repeated 3-4 times. With this gentle method, the berries remain intact and the color is saturated.

Let's prepare sterilized jars and lids. After the last boiling, put the finished product into jars and seal.

Frozen berry jam

If in winter you want to enjoy fresh jam, but it has run out, then there is a way out. You can cook it from frozen, store-bought or collected from your garden beds and stored in the freezer.

You will need:

• Frozen strawberries – 500 g
• Granulated sugar – 300 g

Preparation:

• Rinse the berries and place in a colander to drain excess water. Pour the strawberries into the pan with sand and let stand to defrost and release the juice.
• Boil until boiling, skim off the foam, and boil for five minutes. At this stage, you can add the juice of half a small lemon or add 1/3 of a teaspoon of citric acid for preservation, maintaining the size of the berries and color.
• Place in a jar or bowl and enjoy. I don’t recommend cooking ahead of time. This is impractical - it is better to cook again, it does not take much time.

Video recipe for cooking in a slow cooker

In a slow cooker you can make jam from both fresh and frozen strawberries. The only caution is to cook in small portions, otherwise it will leak out from under the lid, as it foams a lot.

Classic step-by-step recipe for “Five Minutes”

Due to the fact that it takes much less time to prepare such a preparation, it retains the maximum amount of useful substances.

You will need:

For 1 kg of strawberries – 700 g granulated sugar

Sort the berries, rinse, remove the stems, and drain. Add granulated sugar and mix gently. Leave for several hours.

After a while the juice will appear. Place on the fire and bring to a boil.

When the mixture begins to actively boil, skim off the foam, boil for five minutes, and turn off.

Place while hot into clean, dry jars. Roll up with iron lids. Cool and store.

Cooking without cooking in your own juice (in jars)

The method of cooking in its own juice helps preserve most vitamins, and the color and aroma are reminiscent of summer.

Prepare:

For 5 liters of strawberries – 1.5 kg. Sahara

If you have a sweet tooth, then add more sand.

We clean the berries, wash them, drain them, and cover them with sugar. Mix carefully, trying not to damage the fruits. Let's wait until the juice appears. Stir the contents periodically throughout the day and wait until the sugar is completely dissolved.

Don't forget to cover with gauze. We transfer the finished berries into containers or jars. It is recommended to store in the freezer. Can be used as jam, an addition to pancakes, and in confectionery.

Thick strawberry jam with pectin

With pectin, the syrup turns out thick, and due to the natural thickener, the cooking time is reduced, allowing you to preserve the nutrients to the maximum.

You will need:

• Strawberries – 1 kg
• Sugar – 0.5 kg
• Pectin – 16 g

Mix pectin with sugar so that it does not stick together during cooking.

We prepare the berries. If desired, they can be cut into two or four parts. This will reduce the cooking time even further. Mix with sugar and immediately put on fire.

We mix constantly. We wait for it to boil, cook for a minute, but no more than three, otherwise the pectin is destroyed and loses its gelling qualities.

Pour hot into prepared hot jars and cover with lids. Turn over and wait until it cools completely. Store at room temperature.

The jam turns out viscous, aromatic with a rich, bright color.

The more thickener, the thicker it is.

You can even cook without adding sugar. How? See the sign.

The ratio of berries - sugar - pectin

1 kg of berries – 0.5 kg of sugar – 5-10 g of pectin

1 kg of berries – 0.25 kg of sugar – 11-15 g of pectin

1 kg of berries – 0 kg of sugar – 16-20 g of pectin

Victoria jam with gelatin

Due to gelatin, the jam is more reminiscent of thick jam. This consistency allows you to use it as a filling for pancakes, and also when spreading it on toast, it will not drip off the piece.

Products:

• Strawberries – 500 g
• Gelatin – 10 g
• Sugar – 300 g

Let's prepare the berries in the usual way. Add granulated sugar and place on low heat. Remove the foam.

Puree the mass with a blender and put it on the fire again for 10-15 minutes.

We dilute gelatin in a small amount of water and pour it into the crushed mass with constant stirring. Boil for 5-7 minutes.

We prepare the jars in advance, because they need to be poured immediately, before the mass thickens.

Screw on the lids and turn over until cool.

Clear sugar-free jam with whole berries

• Wash and sterilize jars and lids in the oven.
• Sort the strawberries and rinse. Place in a colander to drain. It is better to dry it so that there is no excess moisture.
• Place the berries tightly at the very top in jars and place them in a water bath.
• The strawberries will settle as they heat. You need to add more so that the jar is full.
• After 10 minutes, tighten the jars and cool. Store in a cool place.

Treat yourself to delicious strawberry jam prepared according to different recipes.

Now it’s my turn to start the season of preparing for the winter. I start, as usual, with strawberries. It is this berry that first appears on sale in our country - imported, and then local. I consider this berry to be royal - luxurious, aromatic, delightful on the outside and full of delights (vitamins) on the inside. Of course, I really want to preserve this beauty for the winter.

Today I will tell you how to prepare thick strawberry jam. In this case, I will not worry about preserving the integrity of the berries (this will come in its turn), which means I will cook thick strawberry jam in one go. The berries will boil, the mass will become more or less homogeneous, and our jam will have a lot in common with jam. You can thicken the mass in two ways: using various gelling agents (gelatin or pectin) or by prolonged cooking. Today I choose the second option - boil the mass.

My total cooking time is roughly 2 hours (half an hour for preparing the berries and an hour and a half for cooking). But it can be different, depending on the amount of berries and the degree of thickness you want to achieve. You just need to remember that when hot, the jam will be liquid, and only when it cools down will we see the result.

We will sort the berries, remove the leaves and stalks, and wash them. Sprinkle with granulated sugar. You can leave it like this for a while so that the berry releases its juice. I immediately start cooking, but on low heat.

Literally after 15 minutes the juice will come out and the jam will look something like this.

We continue cooking. Cook over low heat throughout the entire cooking period, stirring occasionally and collecting foam. The color of the jam will gradually begin to change, and the berries will become soft. Here we look at the ratio of the thick part of the mass and the sugar syrup. Since we are making thick strawberry jam, we need to boil down the liquid part. To reduce cooking time, part of the syrup can simply be drained and canned separately or used for other needs. The finished jam twitches like a film if you put it on a saucer.

Sterilize the jars over steam. Today I do this using a slow cooker.

Spread the jam while it's hot.

Fill the jars up to the shoulders.

Immediately roll up the boiled lids and turn the jars over.

Thick strawberry jam is ready. Next in line - and various other goodies.

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!

20.03.2018, 17:35

How to make thick strawberry jam for the winter with whole berries. 5 detailed cooking recipes

Published on March 20, 2018

Good afternoon dear friends. Today we’ll talk about how to cook thick, delicious strawberry jam to keep the berries intact, as well as preserve all the vitamins.

Strawberries are one of the first sweet berries to appear in the garden and delight us with their aroma and taste. After all, when there is a plate of strawberries on the table, it is simply impossible to pass by without trying these red berries.

Content;

Many housewives try to prepare it for the winter so that later in the cold season they can enjoy delicious strawberry jam. There are really a lot of recipes for making strawberry jam. But today we will analyze the most popular and most proven recipes for preparing strawberries for the winter.

In order to make any jam, not just strawberry jam, thick, you need to cook it for a very long time. Yes, it takes a lot more time, but the taste only benefits from it.

Ingredients.

• Strawberries 1 kg.
• Sugar 1 kg.

Cooking process.

In order for the strawberries to cook well, do not try to buy larger berries; small berries are welcome in this recipe.

Be sure to wash the strawberries, sort them and dry them. After washing, I lay it on a towel for about 20-30 minutes and periodically turn it over so that all the excess water is absorbed into the towel.

Leave the berries in sugar for 7-9 hours. I do this in the evening and leave it on all night.

In the morning you will see that the strawberries have given a lot of juice, which is good. Now you need to remove the berries using a slotted spoon. So to speak, separate the berries from the juice.

We put the berries separately, and put the syrup on the stove and cook it for about 20-30 minutes after boiling. Don't forget to stir it so it doesn't burn. During cooking, the syrup will become thick and decrease in size by about one third.

Remove it from heating and add berries to it. Leave the berries in the hot syrup again for 8-10 hours.

In the evening, when you come home from work, take the strawberries out of the syrup again and cook the syrup for 20-30 minutes after boiling, stirring occasionally.

And again pour the strawberries into the syrup and leave them in the syrup overnight. In the morning we repeat the process again, but now after boiling the syrup for 20 minutes, put the berries in boiling syrup and cook everything together for about 5-7 minutes. After which you can put the jam into jars and close it with lids.

Everything for strawberry jam is ready. Turn the twisted jars over and cover them with something warm, such as a blanket. Keep the jars with their lids down until they cool completely.

Strawberry jam for the winter with gelatin

In recent years, strawberry jam brewed with the addition of gelatin has begun to gain momentum. To be honest, this is practically not jam but strawberry jam, but the jam does not contain whole berries, which means it is still jam and a very thick jam at that.

Ingredients.

• 1 kg. Strawberries.
• 1 kg. Sahara.
• 10 g gelatin.
• Half a lemon.

Cooking process.

As always, sort through the strawberries and remove the leaves and stems. Rinse well and dry in a towel or colander.

Sprinkle the prepared berries with sugar and leave for 2-3 hours. During this time, the berry will release juice. To speed up the process, gently mix the strawberries with sugar every hour.

After 3-4 hours, you can put the pan on the stove and boil the strawberries. When foam appears, remove it with a spoon.

After boiling, leave the strawberries in the room for 7-8 hours.

Next, take half the strawberries into a separate container, and puree the rest using a blender. Then transfer whole berries into the resulting strawberry puree and add juice from half a lemon.

Prepare gelatin according to package instructions.

Place all the strawberries on the stove, bring to a boil, add gelatin and cook for another 5-6 minutes.

Afterwards you can put the jam into sterilized jars.

We screw the lids on the jars and store them until they cool completely, with the lids facing down under a warm blanket. Of course, when hot, the jam will be liquid, but when it cools enough and stands, the gelatin will thicken and the jam will be thick like jellied meat.

Classic recipe for strawberry jam with whole berries

It’s easier to cook thick strawberry jam using the classic recipe. It is also thickened by boiling the syrup. True, when mixing you need to be careful not to tear the berries, and then you will succeed.

Ingredients.

• Strawberries 2 kg.
• Sugar 1.2 kg.

Cooking process.

Of course, it’s best to start making strawberry jam in the evening so that the berries have time to soak in sugar and release juice by the morning.

Sort through the strawberries, removing leaves and twigs from them; it is also important not to miss spoiled berries in the jam. Only intact, ripe and firm specimens are allowed to be used for making jam.

Rinse the sorted strawberries, dry them and sprinkle with sugar. Alternate layers of strawberries and sugar. After adding sugar, leave the bowl with strawberries overnight.

In the morning, carefully remove all the strawberries using a slotted spoon so that only the released syrup remains in the basin. Place the basin on low heat and begin to boil the syrup, stirring it constantly. It is important that all the sugar dissolves.

After the syrup has boiled for 5 minutes, add all the strawberries. Wait until everything boils again, cook for 5-6 minutes and turn off the heat completely. Leave the jam on the stove to cool for the next 7-8 hours.

After 8 hours, boil the jam again and cook it for at least 10-15 minutes. Then you can check how thick it has become. Scoop some jam into a spoon and drop a little onto a plate. After a couple of minutes the droplet will cool down and it will immediately become clear how thick the jam is. If the thickness becomes too old for you, stop cooking and put the jam into sterilized jars. And if not, then cook until the thickness you need.

Turn the lids on the jars upside down, wrap them in a warm blanket and leave them in this position until they cool completely.
Then we transfer it to a cool place for long-term storage.

Five minutes on thick syrup

The task was to cook aromatic and thick jam so that the berries remain safe and sound. It is also important that this jam retains all the vitamins and aroma of summer strawberries well.

Ingredients:

• 1 kg sugar.
• 1.2 strawberries.

Cooking process.

Wash and sort the strawberries.

1 kg. sugar, pour 100 ml of water and stir. Sugar, of course, will not dissolve immediately, but some part of it will definitely dissolve.

Place the pan with the sugar on low heat and simmer the sugar over low heat, stirring constantly. It's not an easy task, but it can be overcome. As soon as the mixture begins to boil, this means that the sugar has begun to turn into syrup. Be especially careful that it does not burn or form a lump.

After the syrup has boiled, add the berries and mix gently. Stirring without damaging the berries is also not an easy task. It’s easier to do this if you take a towel in your hands, grab the pan and shake it a little so that the strawberries are gradually immersed in the syrup. Bring to a boil again. Cook the jam for 5 minutes and remove from heat.

Place into jars and screw on the lids.

As in other cases, it may seem to you that the jam is not thick enough, but I assure you that when the syrup cools, it will become much thicker.

Fragrant strawberry jam with mint and lemon

Ingredients.

• 1 kg. Strawberries.
• Try making aromatic strawberry jam with mint and lemon. I came across this recipe last year and tried to make a few jars as an experiment. When we tried it in winter, we decided that this year we will prepare more of this miracle.
• 800 gr. Sahara.
• 5-6 sprigs of mint.

Cooking process.

First wash the strawberries and then sort them. If you do it the other way around, the berries can absorb a lot of excess moisture, which we don’t really need.

Sprinkle the sorted berries with sugar and leave overnight in a cool place. So if you leave it in a warm place overnight, there is a risk that by the morning the strawberries may ferment and the jam will no longer be made.

In the morning, simmer the strawberries over low heat for 5-10 minutes and leave to cool until evening.

In the evening, rinse the mint sprigs well. Remove the zest from the lemon. It is important to remove only the yellow part as the white part may taste bitter. The easiest way to do this is with a grater.

In winter, when you open the jam, you will, of course, feel not only the aroma of mint and lemon, but also a slight aftertaste. To be honest, the jam is not too thick, but it is very suitable for pies and desserts.

More connoisseurs than any other. Sweet, appetizing berries seem to have been created specifically for preparing a thick dessert. Secrets of how to cook in some families are passed down through generations, and the taste of the product is reminiscent of childhood and grandmother's treats.

One cannot help but appreciate the benefits of strawberries - in their raw form they are good for treating atherosclerosis, anemia and hypertension, but even after making jam, if the heat treatment was not too long, vitamins, nutrients and organic acids are retained in the berries. In short, this dessert is full of benefits. So learning about how to cook thick will definitely not be superfluous. A tasty, healthy, not too complex product that will perfectly complement other winter supplies.

Preparing the dishes

Before cooking thick jam, you need to carefully prepare. Select the jars you will use and wash them thoroughly with warm water. Rinse and place on a baking sheet lined with a towel, bottom up. Even before cooking, send them to the oven, preheated to one hundred degrees.

Boil the lids for a couple of minutes in a small bowl of water. If you plan to pour the jam with a ladle, sterilize it too. When the dessert is cooked, remove the baking sheet, turn the jars over and fill them, leaving one centimeter to the brim. Immediately close the lid and put the jam in a dry place. For cooking, use an enamel bowl or pan, and it is best to stir with a wooden spatula or spoon.

Cooking berries

Another important nuance in the question of how to make thick strawberry jam is the preparation of the berries. They need to be carefully sorted, removing those that are too ripe, rotting or immature. To ensure that the berries absorb less water during further washing, do not pick off the stalks. First, rinse the strawberries thoroughly and gently, being careful not to damage them. After this, take handfuls of berries onto a towel and remove the leaves.

Dry the strawberries for several hours and start cooking.

How to make thick strawberry jam

You will need a kilogram of granulated sugar for every kilogram of berries. It is best if the strawberries are small. Sprinkle the prepared berries with granulated sugar. Give them a few hours to release the juice. After this, place the pan on the stove and bring the contents to a boil. Boil for five minutes, carefully removing any foam, then remove from heat and let cool slightly. Cover with a clean towel and wait for the jam to cool completely. Repeat the boiling and cooling procedure twice, removing the foam each time. Cool for about an hour after the last boil and pour into pre-sterilized jars. Screw the lids on tightly and store. Now you know how to make thick strawberry jam, and therefore you can pamper your loved ones with it during the long winter.