Strawberry jam

Strawberry jam

Now jam can be bought at any grocery store, and its range is quite wide. But many housewives prefer to make their own jam, believing that only at home, it turns out the most delicious and fragrant.

Strawberries are very tender berries. Within a few hours, its fruits lose their shape, secrete juice and acquire an unpleasant wine flavor. Therefore, they try to process and start strawberries as soon as possible.


  • It is best to take berries of the same size for jam, since the cooking time for coarse and shallow strawberries is different. If you want the berries after cooking to retain their shape, use small strawberries, as large berries cook longer and at the same time boil soft.
  • Berries should not be unripe. Immature fruits have neither taste nor aroma. Overripe berries boil well during cooking, so they are suitable only for jam.
  • Before cooking, the berries are picked, removed garbage.
  • Wash strawberries by immersing them in a colander in a saucepan or basin with cold water. So that the jam does not work out liquid, the berries must be dried from moisture, laid out on a dry clean cloth. Then remove the sepals.
  • Per 1 kg of berries requires 1, 3-1, 5 kg of sugar. It is not worth saving on it, because due to the high sugar content, microorganisms, which cause souring of the product, do not develop into jam. With less sugar, jam can ferment or become moldy.
  • In order to preserve most of the nutrients that are in strawberries, cooking the jam should not be delayed for long. The best way is to pre-pour berries with sugar. A few hours later the strawberries will make juice, which will significantly shorten the cooking time.
  • The quality of the jam depends on how quickly the sugar penetrates the berries while cooking. To the berries do not boil soft and remain intact, they must be soaked with sugar gradually. For this there is a cooking jam in several receptions. For example, strawberries are first dipped in hot syrup, kept in it for several hours, and then proceed to further cooking.
  • It is advisable to cook strawberry jam in portions of not more than 3 kg, as a large number of berries increases the cooking time, which affects the quality of the product. Prolonged heat treatment affects not only the appearance of the jam, but also its beneficial properties.
  • The jam prepacked in jars is covered with lids only after complete cooling. If you close the jar of hot jam with a lid, then after cooling on the back of the lid condensate accumulates. It drips into the jam, thus creating the prerequisites for its souring.
  • The jam jars should be thoroughly washed, heated in an oven or over steam and dried. Lids, too, need to be washed and boiled, folded in a saucepan.

Strawberry jam with whole berries: the first recipe

Ingredients for five 0, 5 l containers:

  • strawberries - 2 kg;
  • sugar - 2, 6 kg;
  • citric acid - 3 g.

Preparation Method

  • Reassemble the strawberries, remove the green and spoiled berries.
  • Rinse by batching in a colander and lowering it several times in water. Remove the sepals.
  • Put all strawberries in an enamel pan and sprinkle with sugar.
  • Leave the berry prepared this way overnight in a cool place.
  • The next day, place the strawberries together with the released juice in a brass basin and put on a slow fire. Stir periodically until sugar is completely dissolved.
  • Then increase the fire and boil the jam for 20-25 minutes from the moment of boiling. Foam that appears on the surface, be sure to remove the skimmer. To improve the taste, add citric acid to jam at the end of cooking.
  • Cool the prepared jam and pour it into glass jars. Cover with lids or parchment.

Jam with whole berries: the second recipe

Ingredients for five 0, 5 l capacity:

  • strawberries - 1 kg;
  • sugar - 1, 4 kg;
  • water - 500 ml.

Preparation Method

  • Reassemble strawberries, removing garbage, unripened or spoiled berries. Wash it by immersing it in a colander several times in cold water. Remove the sepals.
  • Pour a kilogram of sugar into your pelvis. Pour water. Cook the syrup.
  • Remove the pelvis from heat. Pour berries into syrup and leave for 4 hours.
  • After this time, put the berries back on the fire and bring to a boil. Remove foam, cook for 10 minutes. Remove from heat. Leave the jam to infuse for 8 hours.
  • Add 200 g of sugar, mix, put on the fire again. Boil another 10 minutes. Remove the pelvis from the stove and leave to infuse for 4 hours.
  • Pour 200 g of sugar, stir, put on fire. Bring to a boil and cook over low heat until cooked.
  • Jam cool. Cold pour into glass jars.

Recipe Three

Ingredients for six 0, 5 l containers:

  • strawberries - 1 kg;
  • sugar - 1, 5 kg;
  • water - 2 tbsp.

Preparation Method

  • Reassemble the strawberries, rinse, drain in a colander. Remove the sepals.
  • Pour sugar in a bowl, add water. Cook the syrup.
  • Pour the berries, bring to a boil and cook for 10 minutes, removing the foam with a skimmer.
  • Remove the pelvis from the heat and leave to infuse for 15 minutes.
  • Place on the stove again and bring to a boil. Cook on moderate heat for 15 minutes.
  • Repeat the same procedure 3 more times.
  • Pour the syrup from the jam through a colander into another basin.
  • Place the berries in the colander in clean and dried jars.
  • Put the syrup on the stove and cook for 15 minutes. Hot syrup pour berries. Cool the jam. Close the lids.

Jam from very juicy strawberries

Ingredients for five 0, 5 l containers:

  • strawberries - 1 kg;
  • sugar - 1, 5 kg.

Preparation Method

  • Enume the strawberries, wash them, remove the tails.
  • Fold it in enamelware. Pour a kilogram of sugar. Leave for 12 hours. During this time, a large amount of juice will stand out.
  • Pour the juice into the cooking basin. Add another pound of sugar. Put on the fire and boil the syrup until the sugar is dissolved.
  • Pour the berries. Cook over moderate heat, removing the foam, until fully cooked.
  • Jam cool. Transfer to clean and dry jars. Close the lids.

Thick strawberry jam

Ingredients for six 0, 5 l containers:

  • strawberries - 2 kg;
  • sugar - 1, 5 kg;
  • lemon - 0, 5 pcs.

Preparation Method

  • Reassemble the strawberries, remove the garbage, unripe and spoiled berries. Rinse by dipping several times in a colander in cold water. Allow the fluid to drain. To do this, you can put the berries on a clean cloth. And only now gently tear sepals.
  • Put berries in a bowl, add sugar. Place the dishes in a cool place for 5-6 hours so that the strawberries give juice.
  • Place the basin on medium heat and, while gently stirring the contents of the dish, wait until the sugar has completely dissolved.
  • After boiling, boil the berries for 10 minutes. Emerging foam must be removed skimmer.
  • Then, using the same skimmer, catch the berries and place them in another container. And keep the syrup to boil for an hour.
  • Then add the finely chopped lemon along with the zest, after removing the stones. Boil over moderate heat for one more hour.
  • Put the previously caught berries into the syrup and cook the jam for about an hour, making the fire the smallest.
  • While the jam is cooking, wash the jars. Prokalite them in the oven or rinse with boiling water, and then dry well, turning over on a towel.
  • When hot, place the jam in jars. Leave uncovered until cool. Cover with lids or parchment paper.

Five Minute Strawberry Jam

Ingredients for four 0, 5 l containers:

  • strawberries - 1 kg;
  • sugar - 800-1000 g;
  • lemon juice - 2 tbsp. l

Preparation Method

  • Sort strawberries. Remove all unripe or spoiled berries.
  • Wash it, immersing it in small batches in a basin with clean cold water.
  • When the fluid has drained, gently tear off the stalk.
  • Fold the strawberries into a bowl and add sugar. Leave in a cool place for 6-8 hours, so she gave juice.
  • Prepare jars and lids for rolling. Banks thoroughly wash. This recipe requires sterilization so that the jam is not sour during storage.
  • After the specified time, place the basin on a small fire and, while stirring, bring to a boil.
  • Then increase the heat and boil the berries for exactly 5 minutes, removing the foam that appears. Pour in lemon juice.
  • Pour the hot jam into jars and immediately cork the tin lids. Turn upside down and cool.

Note: if you want to get a thicker jam, after five minutes of cooking, let it stand for 5-6 hours, then put the jam back on the stove and cook for another 5 minutes. Some housewives repeat this procedure three times. Then the hot jam is poured into the cans and rolled.

Mistress of the note

Readiness jam can be defined as follows:

  • A drop of syrup on a saucer does not spread, but retains its shape.
  • When the jam is ready, the froth does not disperse to the edges of the dish, but accumulates in the middle.
  • Berries are evenly distributed in syrup.
  • In high-quality jam, the berries are well soaked in syrup.
  • The syrup should be transparent, light, and not caramel color.
  • Jam should not smell like burnt sugar.
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