Victoria jam with large whole berries - recipes for the winter. Strawberry jam - tasty and aromatic, cooking secrets Prepare for 5 minutes from Victoria

Good afternoon I don't know a single person who doesn't love Victoria. Although many will probably now ask the question: “What is this?” And this is the well-known strawberry. It’s just that for me these are different concepts: I call strawberries those fruits that grow in the field, but I call victoria the berries that grow in the garden, at the dacha. Moreover, the latter option is larger than the first.

But for most residents of our country, the name strawberry is more familiar. But today we will not talk about the differences between these gifts of nature, but about what can be prepared from these berries. Moreover, now is the peak of Victoria sales, so have time not only to eat it fresh, but also prepare it for the winter, for example, make aromatic and healthy jam.

I’ll say right away that the most delicious option is considered to be a delicacy made from whole berries. And it is made using almost the same recipe. Today I will tell you everything in detail.

So, in order to prevent the strawberries from being overcooked and the jam from turning into jam, read the following recommendations carefully and try to follow them:

• Choose fruits that are not very large, about the size of a hazelnut;
• It is advisable that the berries are dry and clean so that they do not need to be washed;
• If you do have to wash your Victoria, be sure to dry it well afterwards and remove the tails after washing and drying;
• It is not recommended to cook jam in huge portions, as you risk damaging the berries during the cooking process. It is best to take 1 kg of strawberries. In this situation, you will not have to stir the fruits, but you can get by by simply shaking the container where the delicacy is being cooked;
• It is best to cook the treat in several stages, alternating with standing;
• The sugar syrup should be thick;
• If you choose a recipe where the berries are covered with sugar in advance so that they release juice, then before adding, pour vodka over the Victoria (1 tablespoon per 1 kg of berries). Alcohol will make the fruit dense.

I repeat once again that the cooking technology is the same almost everywhere. The only difference is that in some recipes we will prepare the syrup separately, and in others we will simply cover the berries with sugar. I like the second option better, since the treat is natural and made without water.

And right away I want to answer the question that worries many:

How much sugar should I put in Victoria jam for whole berries? The answer is simple: 1:1.

For me it’s really very sweet, so I add a little less than a kilogram of sugar.

Ingredients:

• Sugar - 900 gr.;
• Water - 100 ml;
• Victoria - 1 kg.

Cooking method:

1. If you have dirty strawberries, first carefully wash them in small portions and dry them well. Only then remove the sepals.

The sepals must not be removed before washing, otherwise the berry will absorb a lot of liquid and the jam will turn out watery, and the Victoria will become soft.

2. Now prepare the syrup. To do this, pour clean water into the pan and add sugar. Place on the fire and cook, stirring the mixture occasionally, until the sugar is completely dissolved.

3. Next, place the prepared berries in an even layer into the hot sugar syrup. Bring the mixture to a boil and cook for 3 minutes. Turn off the heat and wait until it cools completely. Repeat this procedure with cooking and cooling 5 times.

Please note that during cooking a lot of foam will form on the surface. It needs to be removed.

4. Cool the jam to room temperature and only then pour it into jars. Filled jars must be placed in a pan with water and sterilized for 15 minutes. Then close the jars, cool again and put them in a storage place.

Thick Victoria jam for the winter

And now the cooking option without water, so to speak, is my favorite. According to this recipe, our deliciousness really turns out thick and natural.

Ingredients:

• Strawberries - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Sort and rinse the berries. Remove the sepals and place in a large bowl. Cover everything with sugar.

It is better not to use rotten fruits, otherwise during the cooking process the jam will ferment and you will not get a sweet treat, but strawberry wine.

2. Leave the mixture for 3-4 hours so that the berries release juice.

3. After the time has passed, place the workpiece on low heat and bring to a boil.

4. Sugar should dissolve slowly. There is no need to stir the brew, just shake the bowl from side to side from time to time in which the treat is being cooked.

5. After boiling, the mass must be cooked for 5 minutes. Then remove the container from the heat and cool for 3-4 hours. Don't forget to skim off the foam during cooking.

6. When the mass has cooled, put it on the fire again and boil for 5-6 minutes and cool, that is, let it stand for 3 hours. Then continue cooking over low heat in 3 steps of 5 minutes at an interval of 5 hours. Don't forget to remove the foam from time to time.

After completing the above procedures, check the jam for readiness. Firstly, the berries should be transparent, and secondly, a drop of syrup should not spread.

7. The finished treat cannot be poured into jars right away, otherwise the Victoria will float to the surface. Therefore, wait until the brew has cooled down, and only then pour it into sterile jars. Cover with lids and store in a cool, dark place.

Step-by-step recipe for making strawberry jam

If you don’t like thick jam, but prefer liquid jam, then you can additionally add water to any cooking method, that is, prepare the delicacy according to the very first recipe photo. Moreover, the amount of water can then be increased.

Of course, I still recommend cooking the treat without any additives. And by the way, do not forget that during the cooking process the berries cannot be mixed, otherwise you will damage them and not get whole fruits. It is best to turn the container from side to side in which the delicacy is being cooked.

Ingredients:

• Victoria - 1 kg;
• Sugar - 800 grams.

Cooking method:

1. First of all, sort and rinse the strawberries. Dry and then remove the tails.

Don’t throw away the sepals; you can later use them to make healthy vitamin tea.

3. Leave the workpiece for 3-4 hours. During this time, the sugar will completely melt and Victoria will release juice. Now put the container on the fire and bring to a boil, cook for 5 minutes. When the jam has cooled completely, repeat the procedure.

As a result, the process of cooking and cooling must be repeated 3 times.

4. After the last cooking, cool the treat and pour into steamed glass jars.

5. Now close the workpieces with sterile lids and put them in a storage place.

Victoria jam with whole berries

I'll also tell you a little secret. In order for the brew to have a very beautiful color, add lemon juice or citric acid at the end of cooking.

Ingredients:

• Strawberries - 1 kg;
• Sugar - 900 gr.;
• Lemon juice - 15 grams.

Cooking method:

1. Sort the berries and rinse. Place in a colander to drain all excess water.

2. Carefully remove the sepals. Place the berries in a bowl and cover them with sugar. Leave the workpiece alone for 9 hours, or best of all, overnight.

Use an enameled basin with a wide, thick bottom.

3. In the morning, the berries will give juice, and the sugar will completely dissolve. Place the mixture on the fire and bring to a boil, immediately turn off and wait for the jam to cool completely. Repeat this procedure 3-4 times, do not stir the mass, but shake the bowl a little.

Add lemon juice during the last cooking step. Cool the natural product and pour into sterile jars and seal. Cover the jars with a blanket, wait until they cool completely and store in your usual place.

Video recipe for jam from Victoria “Five Minute”

And in conclusion, I would like to once again draw your attention to the fact that strawberry jam is most often cooked in several batches of 5 minutes each. That’s why the recipes are called “Five Minutes”. Thanks to this technology, all vitamins are preserved and the berries do not become overcooked. And the blanks are stored for 3 years.

Also, according to the recipes described above, you can make jam not only from Victoria, strawberries, but also strawberries, and from other berries. There are a lot of benefits, and the taste is so finger-licking! That's all for today, bye, bye!

If you love strawberry jam with whole berries - sweet, aromatic, but don’t want to fuss around at the stove all day, then “five-minute” winter jam is just for you. “Popular about health” has prepared a selection of quick recipes for housewives who value their time. Cooking the jam will take you only 5 minutes, and of course, a little time will be spent preparing the berries.

Useful tips for housewives

In order for the Victoria five-minute jam recipe to turn out beautiful, you need to know some of the subtleties of its preparation. The color saturation of the finished product will be provided by citric acid or citrus juice. Just add juice from one lemon or a teaspoon of acid during the cooking process for each kilogram of berries.

To prevent the berries from bruising and retaining their shape, never stir the jam while cooking. It is very important. When removing the foam, also be extremely careful. The fruits are very tender, and when heat treated they become even softer. You cannot stir the syrup in which the strawberries are cooked.

For jam, always choose only ripe, good quality berries. If there are signs of rot or mold, we throw away such fruits. If you have large-fruited strawberries, you can cut them lengthwise into slices or in half. Otherwise, leave the berries whole; they will look beautiful in jam.

How much sugar to take per kilogram of fruit? The standard proportion is 1:1, but some add less sugar, while others add more, but not less than 700 grams per kilogram of fruit. It all depends on the taste preferences of the household. The amount of granulated sugar will not affect the quality of the jam. And now it’s time to introduce you to Victoria’s recipes.

Thin jam “five-minute”

Ingredients: strawberries – 2 kg; sugar – 1.5 kg; glass of water; lemon juice.

The first step is to sterilize the containers into which you will pour the finished jam. You can hold them over boiling water, boil them in a large basin, or bake them in the oven - choose a convenient method. Don't forget about the lids, they must also be sterilized.

Now let's start processing the strawberries. All the “tails” need to be torn off, and the berries should be washed under a strong stream of water in a colander. When the water has completely drained, scatter the berries on the countertop to dry them slightly. In the meantime, we'll prepare the syrup.

Take an enamel container of a suitable size and pour a glass of water. Bring to a boil. Start adding sugar to the boiling water in small portions until you have used up the entire amount. Stir the syrup until the sugar dissolves. Bring the mixture to a boil. Now carefully pour the strawberries into the boiling syrup.

Adjust the heat to medium. We are waiting for it to boil. As soon as the mixture begins to gurgle and foam forms, remove it with a spoon, trying not to crush the berries (do not stir the jam). Add lemon juice. You can take a slotted spoon and carefully immerse the fruits on the surface down. From the moment of boiling, time it for 5 minutes, after which we pour the jam into the prepared containers and twist.

Thick five-minute strawberry jam

This recipe is similar to the previous one, only the cooking technology is different. It is suitable for those who like thicker jam. The ingredients are the same - strawberries, sugar, lemon juice or acid. We take sugar in a 1:1 ratio.

We prepare the berries - wash them, separate the stems, and dry them a little. Pour a glass of water into a wide bowl covered with enamel. Boil, add sugar, but not the whole volume at once, but in portions, otherwise it will not have time to dissolve and will burn. When all the sugar is in the pan, stir it and bring the syrup to a boil. We send strawberries into it. Wait for it to boil again and cook the fruit for 5 minutes. Turn off the stove and leave the jam to cool.

The first stage of cooking is over. When the Victoria jam has cooled completely (you can do it the next day), bring it to a boil again and boil for 5 minutes. After cooling, we do the same again. Only after the third five-minute cooking do we close the jam in sterilized jars. Due to the cooking and cooling cycles, the mixture will become thicker. This consistency is ideal for filling pies and puff pastries.

Recipe No. 3

Ingredients: Victoria strawberries – 1 kg; sugar – 1 kg; citric acid – 1 tsp; 5 mint leaves; water – 150 ml.

We prepare the berries and pour them into a bowl, after which we set the syrup to boil - boil water, add sugar, bring to a boil. Leave the syrup to simmer for 3 minutes. Then pour the syrup over the berries and leave them to steep for 2 hours. At this time, take care of the jars if they are not already prepared. After 2 hours, add mint and acid, bring the jam to a boil and cook for 5 minutes. We do not interfere, but only remove the foam. Pour the treat into jars and close.

As you can see, making jam is as easy as shelling pears, but you have a few jars of this healthy treat in stock for the winter. Strawberry jam is prepared in the same way with the addition of other berries. If you like a mix, then combine your favorite fruits together. The main thing is not to spoil the appearance of the fruit, so never stir berries boiling in syrup. In this case, the winter preparation will turn out not only tasty, but also beautiful.

When preparing strawberry jam from Victoria for the winter, the recipe can be old, grandma’s, because it was in her time that all strawberries were called “Victoria,” or a modern one, with the addition of thickeners.

When the housewife begins to prepare jam, she still does not know what exactly will turn out, because the quality of the final product is greatly influenced by the strawberries themselves. Trying to make jam over the years, you may end up with:

• puree;
• jam;
• syrup;
• "slut."

Or you can get a beautiful, thick, opalescent jam with smooth strawberry berries that have not lost their shape.

In any case, all this will be delicious, but some of these “creations” can be served at the holiday table, some can be spread on bread while sitting in front of the TV, and some will only be suitable for adding to baked goods.

Selection of strawberries for jam

The choice of berries for preparations must be approached consciously. If we set ourselves the goal of making thick jam, and it doesn’t matter to us what the berry will look like, then we need to take soft varieties, and the strawberries may even be overripe and “crushed.”

It’s a completely different matter when you need to “keep” the berry intact and prevent it from spreading and losing its shape. To cook, you need to carefully choose strawberries and they should be:

• Dense. In order to determine the consistency of the berry when purchasing, you need to press it. When lightly pressed, the flesh should not be broken or leave dents. When you bite into such a berry, you need to feel its hardness, even crunchiness. Such strawberries are not suitable for eating as a dessert, but they are ideal for making jam for a given purpose;

• Unripe. Whatever jam you make, if you want the integrity of the fruit, then it must be at technical ripeness. This will not affect the quality of the jam, its aroma and taste, but the goal will be achieved.

If the strawberries are soft and overripe, they are also suitable for making jam, but in this case the jam will look like strawberry jam. It won't taste bad, but the consistency will be peculiar. If the goal is to make jam-puree, then in this case only a well-ripened berry, even an overripe one, is needed;

• Fresh. As soon as strawberries (and any other fruit) are picked from the mother bush, biochemical decomposition processes begin to occur in it. With every minute their intensity is higher and higher, which means that with every minute it becomes less and less suitable for making jam with whole berries.

Having brought the berries home, you must immediately begin preparing the jam; every missed minute will affect the quality of the final product. If it makes no difference what consistency the jam will be, then the strawberries can be stored in the refrigerator for a while, or covered with granulated sugar;

• Varietal. Thick strawberry jam for the winter with whole berries can be prepared only from hard varieties of strawberries. Modern selection, especially imported ones, is directed precisely in this direction. These strawberries do not wrinkle, they are easy to transport, they are hard and elastic. You don’t have to ask for the name of the variety, this is not necessary, but when choosing, carefully inspect the berry and if it is hard, then you can buy it.

These strawberries will not be a pleasure to eat fresh, but they are ideal for perfect jam.

Another feature of new strawberry varieties is that they can be stored in refrigerators for a relatively long time (5-6 days) and remain hard;

Features of the technology

Strawberry preparation can be done in several ways, and each will produce its own, unforgettable product. Each housewife, having tried this or that technology, settles on something of her own, the most acceptable for herself. Some make blanks in different ways, and this makes sense, since they increase the range of prepared products.

Preparing the berries

It would seem, well, what’s so difficult about washing strawberries and selecting the green “forelock”. However, strawberries are not always grown on covering material, and if they come into contact with the ground, they become dirty and it is not so easy to wash off the soil and sand.

In order to properly wash strawberries, you need to pour them into a basin, fill them with cold water and gently dip them into the water, as if drowning them. Thus, the sand will settle to the bottom.

If you are going to cook the jam so that the berry is whole, then when washing it you need to add citric acid to the water, then the berry will be denser.

Harvesting with dry filling

Sometimes we are “attacked” by nostalgia about the taste of childhood and we remember the jam we enjoyed in those distant times. The question arises: “How to make thick Victoria jam for the winter?” The recipe is simple.

• Strawberries - 1kg;
• Sugar - 1 kg.

Pour the washed berries into a thick-walled bowl and add sugar. We set the basin aside and wait until the strawberries are completely covered with their juice. As a rule, this is done overnight, and in the morning the berries are ready for boiling.

The basin is placed on heat and brought to a boil, the heating intensity is reduced to such an extent that the jam is only slightly boiling. During this period, foam is collected with a wooden spoon, and the jam itself is easily stirred.

The jam is boiled for 15-20 minutes. The basin is set aside until it cools completely. During this time, a significant part of the liquid fraction evaporates, and the jam becomes thick.

If the thickness does not suit the jam, you can heat it up again and cool it again. Each heating cycle will make the jam thicker and thicker. The signal to stop heating will be a change in color to brown, this indicates the initial stage of caramelization of sugar.

Before rolling into jars, the basin is again put on heat, brought to a boil and poured into pre-sterilized jars.

Jam with whole berries

When preparing strawberry jam for the winter, the recipes can be very varied, but by adhering to a certain technology you can prepare an impeccable product worthy of serving on any holiday table.

Ingredients

• Strawberries - 1 kg;
• Granulated sugar - 1.2 kg;
• Crystalline citric acid - 4-5 g;
• Water 100 g.

Inventory

• Thick-walled, wide basin or saucepan;
• Wooden spoon;
• Weighing scales or measuring utensils;
• Heating device.

Hi all.

Today we will cook Victoria jam, but the recipes are suitable for both strawberries and wild strawberries. Although, I am sure that many of the readers do not know how the same strawberry differs from Victoria?! Mistaking large berries in markets or in the garden for strawberries. But is this really so... Share your opinion!

Below, you will learn several delicious and popular recipes. And even the best of them! Decide which one you like. But still, it would be better to cook them all and try them. Because any Victoria jam turns out - You'll be licking your fingers!

The most important. Since many are accustomed to calling Victoria strawberry, we will call it that in recipes. If you do not mind…

Thick strawberry (Victoria) jam for the winter with whole berries. How to cook?

So, first we will make strawberry jam with whole berries. I would like to note right away that it takes quite a long time to prepare, in several steps, but it turns out very beautiful and extremely tasty.

In this recipe we will need smaller strawberries, they will cook faster. And, it is advisable to choose berries of almost the same size, so that it does not turn out that some are already boiled, while others are not yet cooked. In this recipe we use 1 kilogram of strawberries and 1 kilogram of sugar.

1. We will lay out the strawberries in layers, alternating with sugar. And so, we first put a layer of strawberries (1/4 of the total amount) in a saucepan, then add exactly the same amount of sugar. Next, again a strawberry layer, on top of it with sugar. And we do this until the berries and sugar run out.

2. We cover the saucepan with a lid and let it sit like this for the whole night. Because we need the berries to release more juice. Already in the morning, as a rule, there is quite a lot of juice. Now, you need to mix everything very carefully so as not to damage the strawberries.

The berries come out whole

3. Next, we need to get the berries out of the syrup. To do this, take a slotted spoon and very carefully transfer them to a separate plate.

4. Next, we will deal with the syrup. We put it on the fire and stir continuously until the sugar dissolves completely. As soon as this happens, turn the heat to low and continue cooking for 20-30 minutes. During this time, the syrup should decrease by about 1/4. But you need to stir it at least occasionally, otherwise it may burn.

5. Turn off the heat and place the previously set aside strawberries in a saucepan with hot syrup.

6. Now, you need to repeat the entire process described above again. This means you need to leave the strawberries in the syrup overnight (at least 12 hours). Afterwards, remove the berries with a slotted spoon and boil the syrup further. And finally, add the berries to the hot syrup. We can observe that the strawberries have already decreased in size, and the syrup has become thicker.

Here, I have to disappoint you a little, because at this point, the preparation of jam is not finished yet. You need to repeat the whole process for the 3rd time, really for the last time. To begin with, again leave the syrup with strawberries for 12 hours.

7. After this time, the berries must be removed from the syrup and boiled for 20-30 minutes, stirring occasionally.

While it is cooking, prepare the jars and lids. They need to be thoroughly washed and sterilized.

Pour the hot jam into jars, close the lids and turn over. And in this state, we leave them to cool completely.

Recipe for strawberry jam without boiling berries (victoria, strawberries or wild strawberries)

It is no secret that strawberries are rich in vitamins, especially vitamin C. However, heat treatment destroys it. And so, I would like to offer you one very wonderful recipe for strawberry jam, in which we do not need heat treatment. It is perfect for making jam for the winter. And the cooking process is completely simple.

Required ingredients:

• strawberries - 1 kilogram;
• granulated sugar - 1.2 kilograms.

Keep in mind that in order for the jam to be stored for a long time, the jars with lids must be well sterilized.

1. The berries need to be thoroughly washed and the stalks cleaned. Let them dry for a while. Then add sugar. For 1 kilogram of strawberries there is 1 kilogram of sugar.

2. Using a masher, preferably a wooden one, lightly grind the strawberries with sugar. We do not grind the berries too much; some of them should remain intact. Next, leave the pan for 2 hours. During this time, juice will appear and there will be practically no grains of sugar left, it will be dissolved.

3. And so, 2 hours passed. Now, pour the resulting jam into sterilized jars, but not completely. There should be some free space left in the jar, around the neck, about 1-2 centimeters, we will fill it with sugar. This way, we will get a kind of plug and the jam will not turn sour.

4. That’s it, seal the jars with lids and put them in the refrigerator.

Keep in mind, since the jam has not undergone heat treatment, it will only be stored longer in the cold!

Victoria or strawberry jam - five minutes for the winter. Strawberry jam recipe 5 minutes

There is another great way to preserve strawberries for the winter. And, unlike the previous one, it is quite fast. And it will take a lot less sugar. By the way, due to the fact that strawberries do not cook for long, they retain vitamins and amino acids in large quantities.

Required ingredients:

• strawberries - 1 kilogram;
• granulated sugar - 600 grams;
• water - 250 milliliters.

Please note that in this recipe the strawberries are not mixed, so we immediately put them in the container in which they will subsequently be boiled.

1. And so, the berries need to be thoroughly washed and peeled. Large strawberries can be cut into halves or even quarters. It's up to you. Personally, I like to cook the berries whole.

2. Let's start with the syrup. Pour cold water into a saucepan, add sugar, put on low heat and cook until the sugar dissolves. Don't forget to stir. And, keep in mind, the water must boil!

3. Pour this hot syrup into the pan with the strawberries. No need to mix anything! This way the berries will remain intact. Now, the pan needs to be covered. To do this, use a towel or cling film. And leave for 2 hours for the mass to cool.

5. And so, 2 hours have passed, the jars are ready, the strawberries and syrup have cooled down. Now, you need to put the saucepan with the mixture back on low heat and boil. But under no circumstances do we use a spoon for stirring; we simply rock the pan from side to side. A foam has appeared on the jam, it needs to be removed. After boiling, the jam needs to be cooked for another 5 minutes and removed from the heat.

6. That’s it, our delicious, aromatic jam is ready. Pour it into sterilized jars, close the lids and turn it over. Now all that remains is to cover them with a towel and leave them like that to cool completely.

As you can see, with such a gentle cooking method, absolutely nothing happened to the strawberries; they did not boil over.

Recipe for strawberry jam with large whole strawberries or Victoria berries

The next recipe that I want to offer you is also very tasty and wonderful. We need lemon and mint. But, we will use less sugar and lemon, so the jam will turn out a little sour.

Required ingredients:

• strawberries - 1 kilogram;
• granulated sugar - 700 grams;
• lemon - 1 piece;
• mint leaves - to taste.

1. And so, first we prepare the jars and lids: wash them well and sterilize them.
2. Next, let's do the strawberries. It must be thoroughly washed and dried. To do this, you can use a paper towel and simply place the berries on it. Then, put them in a container, for example a pan, in which the jam will be cooked and add sugar. Don't mix! Leave them just like that for 8 hours.

2. After 8 hours, quite a lot of juice will appear. Gently mix the whole mass, very lightly, and put it on the fire. Then, add mint here and leave to cook for 5 minutes.

3. Now, take the lemon, wash it and dry it with a paper towel. Next, you need to carefully grate the zest and squeeze the juice out of the pulp.

We grate exactly the yellow layer, do not touch the white one, otherwise it will taste bitter!

Add all this to the jam and cook for another 10 minutes.

4. That’s it, the jam is completely ready. All that remains is to pour it into jars and close the lids.

Victoria jam without boiling the berries

And I love this recipe the most, because the strawberries remain intact, and the syrup turns out transparent, transparent. And you can eat it as much as you want, since there is little sugar in this jam. Of course, it also has its own nuances, for example, the berries must be whole, beautiful, and healthy. Also, it should only be stored in a cool place.

Let's start cooking, as usual, with jars and lids. We wash and sterilize them well. Then, remove the stalks from the berries, wash and dry them, placing them on a paper towel.

For preparation, I will use 0.5 liter jars. And so, you need to put berries in them and pour 100 grams of granulated sugar on top, into each jar. That's it, now the strawberries with sugar need to be left like this for a while. I usually do it before bed and at night my jars sit like that.

During this time, juice is released from the berries and they become smaller. Usually, as happens, for example, you put three full jars at night, and in the morning you look, there is a little more than half of them. Then, you just need to take one jar and transfer its contents to the other two.

Next, cover the jars with lids. We take a fairly deep, convenient container, for example a saucepan, pour warm water into it and put jars of strawberries there. Turn on medium heat and let them sterilize in boiling water for 10-15 minutes.

That's all, the delicious, unusually aromatic jam is ready!

Strawberry jam with gelatin. Recipe with whole berries for the winter

And, in conclusion, I want to offer another great recipe for strawberry jam. It is for those who like thick jam, since gelatin will be used during preparation.

To prepare, we will need the following ingredients:

• strawberries - 500 grams;
• granulated sugar - 300 grams;
• gelatin - 10 grams;
• sprig of dry mint (optional).

1. Sterilize jars and lids.

2. Strawberries must be sorted, poor quality ones must be discarded and washed thoroughly.

3. Place the berries in a saucepan and cover with granulated sugar.

To enhance the taste, you can add a sprig of fresh or dried mint. Then we will remove it. And, put the pan on low heat. After some time, the strawberries will release juice and a foam will begin to form, which needs to be skimmed off. And so, after boiling, cook for another 5 minutes.

6. Put the pan on the fire again and cook the jam for another 10 minutes, stirring occasionally and skimming off the foam.

7. Meanwhile, pour the gelatin into a bowl and add a small amount of warm water. Mix well, there should be no lumps left.

8. And so, 10 minutes have passed, remove from the heat and begin, stirring continuously with a spoon, gradually introducing gelatin.

9. Put it on the fire again and cook for another 5-7 minutes.

10. The jam is ready, pour it into jars, close the lids and turn it over. Let it cool down.

By the way, you probably already noticed that the jam is liquid. But, it’s only like that while it’s hot, when it starts to cool down, it starts to thicken!

I highly advise you to prepare and try Victoria jam, all types presented in the article. And choose the best recipe for preparations for the winter.

Bon appetit!

What are the differences between strawberries and Victoria strawberries?

In fact, all these berries are from the strawberry family. Strawberry - developed by growing wild strawberries in gardens (the so-called Muscat strawberry). It took on a larger appearance by crossing green garden-type berries with small forest ones.

Then, garden strawberries appeared. Thanks to the crossing of Virginia strawberries with Chilean strawberries. It has won the hearts of many gardeners thanks to its larger berries and increased frost resistance. And the care of gardeners for garden strawberries, in terms of increasing productivity, subsequently resulted in the so-called Victoria. Completely homemade berry. But nevertheless, Victoria is a variety of garden strawberry, which gardeners love for its cold resistance and endurance in the harsh winters of Russia. At the same time, Victoria has larger bushes and wide leaves. And at the same time, large flowers turn into large berries.

In fact, all store shelves during the season are filled with various families of GARDEN STRAWBERRY.

What does a real strawberry look like (meadow or forest)

Because growing strawberries separately is not profitable. It is less productive than Victoria. The thing is that Victoria is a monoecious plant. And on her bush there are both female and male flowers. And when they are pollinated, crossing occurs and the berries turn out to be very large and all the bushes are fruitful. But strawberries have little yield, because it is a dioecious plant and its bushes have either male or female flowers. And in order to get at least some harvest, it is necessary that 30% of male bushes be planted in the garden bed for pollination. Otherwise there will be no harvest! Moreover, strawberries have small berries, while Victoria berries are large.

So it turns out that those who consider large berries to be strawberries are mistaken. In fact, it is nothing more than Victoria (the most modern bred berry of the strawberry family. The so-called Garden Strawberry). And strawberries usually grow in fields and have a small appearance. It is practically not grown under industrial conditions. It is not profitable. Only a few summer residents, lovers of real Victoria, have small beds of real strawberries to make real strawberry jam. But you can’t cook a lot of it from garden bushes. Real strawberries are picked in the fields!

Wild strawberries and wild strawberries differ in that strawberries, even ripe ones, are difficult to pick from the stem. And usually, it will either be in a bucket with the stem, or with an umbrella and stem. They also have a different taste, and they look a little different than strawberries. You can see it in the photo below:

True wild strawberry (Fragaria vesca)

How do you distinguish this berry, and which one do you like best?..