Five-minute apple jam - quick preparation of a dessert rich in vitamins. Strawberry jam “Five Minute”

There are many recipes for making strawberry jam. But the dream of all housewives is simple and quick recipe. This is exactly what it is Strawberry jam five minutes, which is not difficult to cook.

Selection and preparation of berries for winter harvesting

Taste and appearance strawberry preparations for the winter depends on how carefully the berries were selected and prepared.

It is advisable to collect the fruits yourself rather than buy them. Then there will be no doubt about the freshness of the berries.
Only freshly picked, ripe, but not overripe berries are ideal for winter preparations.
It is necessary to separate wrinkled, spoiled and too small berries.
Immediately after picking, the berries are sorted, sepals are removed and washed. This must be done carefully so as not to distribute the berries.
Place the washed strawberries in a sieve in small portions to remove excess water.

At the end, the berries are laid out on a clean cloth and allowed to dry.

Five-minute jam

When preparing five-minute jam, you usually do not use water, but only berries and sugar. Some recipes contain citric acid. During cooking, strawberries release juice, and there is no need to add liquid. This is the most easy way, which allows you to preserve the beautiful appearance of the berries and that’s it useful material. You just need to prevent the jam from burning.

Before making strawberry jam, you need to ensure that the berries release juice. To do this, they are left for several hours. The result is a syrup made from sugar and juice. Strawberries are boiled in it.

The container is placed on fire. When the mixture boils, you need to remove the foam and boil the strawberries for exactly 5 minutes. The jam is poured into jars without cooling, rolled up and turned over. When the preservation has cooled, move it to a cool place.

A stainless steel or brass container is ideal for making strawberry jam. You can use modern saucepans with double or triple bottoms.

As for cans, it is better to take those with a capacity of no more than 1 liter. Prepare them by first washing them hot water With detergent and then putting it in the oven for 10 minutes. Care must be taken to ensure that the glass does not crack.

The finished jam becomes thick. The syrup should be the color of darkened berries, but without a brown tone, indicating that the jam was cooked longer than the allotted time. The berries should be partially or completely transparent and not float. There should be the same amount of berries and syrup.

Classic recipe

For the classic recipe, you need to prepare 1.5 kg of sugar and water, as well as a kilogram of berries.

The cooking method looks like this:

Water is poured into the bowl and sugar is poured in.
Cook the mixture, stirring constantly to avoid burning. Continue cooking until all the sugar has dissolved.
The composition is brought to a boil.
Washed and dried berries are placed in a non-enamel container. For 1 kg a container with a capacity of 3 liters is required.
Syrup is poured into the berries.
Boil the mixture for about half an hour. A third of the time is on medium heat until foam appears. When this happens, the vessel must be removed from the stove, the foam removed and the mass shaken. For the remaining half hour, cook the jam over low heat.

A sign that it is time to remove the jam from the heat is the absence of foam and bubbles indicating boiling.

There are 2 ways to determine whether the jam is ready:

Scoop up the hot syrup with a spoon and pour it, for example, onto a saucer. If the liquid flows out slowly, then the jam is ready, and if it flows out quickly and in a thin stream, then it’s worth boiling some more.
A small amount of syrup is cooled and poured onto a saucer. If the jam retains the shape of a drop, then it is ready; if it spreads, then it is not.

Fill pre-sterilized jars with jam. There should be at least 0.5 cm left to the top. The jars are sealed with lids.

Quick recipe without cooking

Strawberries are prepared as usual. 500 g of berries require 800 g of sugar. Place the strawberries in a jar and add 400 g of sugar. Next, beat the mixture with a submersible blender. Add the rest of the sugar and beat again. Transfer the mass to glass jars and roll it up. Place the jars in the refrigerator. The jam will be good for 3 months.

Alternatively, you can make jam without chopping the berries in a blender. The same amount of sugar is used per kilogram of strawberries. The berries are cut into pieces and placed in layers in a container. Each layer is sprinkled with sugar. The container is covered and left overnight or day, allowing the juice to form.

When the juice appears, stir the mass with a spoon and leave for another hour. Then they transfer the jam into jars and close them. Store the treat in a cool place.

Thick jam with whole berries

To prepare thick strawberry jam, use the following components:

lemon juice – 2 tbsp;
granulated sugar- 1 kg;
berries – 1 kg.

The cooking method is as follows:

The washed and dried berries are placed in a container, sprinkled with sugar on each layer.
Cover and leave the strawberries to infuse for 9-10 hours to obtain juice.
Place the container on the fire and wait for it to boil.
The container must be shaken periodically.
After the syrup boils, remove the container from the stove, cover and let it sit for a day.
The next day, the berries are boiled again.
The cooking procedure is carried out 4 times, and for the 5th time the jam is boiled for only a quarter of an hour.
Add lemon juice to the mixture.
Cool the jam for a quarter of an hour and fill the jars with it.

After seaming, the jars are covered with a blanket and allowed to sit for a day. You can store jam either in a cold cellar or in a pantry.

Recipe for wild strawberries with citric acid

Jam is also made from wild forest strawberries. To do this, use a kilogram of berries and sugar, as well as a small amount of citric acid.

Place the washed and dried strawberries in a container without tearing off the stems and sprinkle each layer with sugar. Add a little water, diluted in it citric acid. Set the container aside for several hours, allowing the juice to stand out.

Then place the container on the stove and wait for the mixture to boil. Keep the jam on low heat for a quarter of an hour. Cool the mass and then bring it to readiness.

Recipe in a slow cooker

Today you can make delicious jam even in a slow cooker, using the following components:

granulated sugar - 4 tbsp;
berries – 1 kg;
water – 0.5 tbsp.

Five-minute jam for the winter in a slow cooker is prepared as follows:

Pour sugar into the multicooker container and fill it with water.
Set the appropriate mode for cooking jam, but if it is not there, then the one used for stewing or broth will do.
Boil the syrup, periodically turning off the multicooker and stirring it.
When the sugar has dissolved, add the berries pre-chopped in a blender.
Stir the mass and turn on the device for 5 minutes.

The finished jam is poured into jars and rolled up.

Frozen Berries Recipe

If you were unable to prepare strawberry jam in the summer, then in the cool season, this can be done using frozen berries. But you need to keep in mind that you will need 2 times more sugar. So, for 1 kg of berries take 2 kg of sugar.

Mix frozen strawberries with granulated sugar and stir. Let the mixture sit for several hours. Mix the berries again and place them on low heat. Allow the mixture to boil, remove the foam and, stirring, boil for another 5 minutes. Then the burner is turned off, but left on the hot stove for another half hour. The jam is poured into sterilized jars and sealed.

Strawberry jam “Five Minute”

An original preparation for the winter would be Strawberry jam. For it, mix berries with granulated sugar in a 3:1 ratio and place on the stove. After the mixture boils, boil the strawberries over moderate heat for another 5 minutes. Add a teaspoon of citric acid and mix. The finished jam is transferred to jars.

Five-minute strawberry jam is one of the most practical ways to prepare berries for the winter. Quick heat treatment, which takes only 5 minutes, allows you to preserve the maximum amount of vitamins. And the jam tastes excellent, with a pronounced aroma.

The recipe for strawberry jam with whole berries for the winter includes only three ingredients. For every 1 kg of berries you will need 1 kg of granulated sugar. Here sugar acts as a preservative that prevents fermentation, so under no circumstances reduce the 1:1 ratio! Strawberry “five-minute” will be well stored in the basement or other cool place. If you still want to reduce the amount of sugar, then you will either have to cook longer, in several stages, or store finished product strictly in the refrigerator.

Besides fresh berries and sugar, lemon juice is added to the mixture. It extends the shelf life, acting as a preservative, and also adds a slight sourness, due to which the syrup is not too cloyingly sweet. Be sure to add lemon juice. This is a guarantee that the banks will stand well.

Ingredients

strawberries 500 g
sugar 500 g
lemon juice 2 tbsp. l.

How to make five-minute strawberry jam

I wash the strawberries and let the water drain. Then I remove the stalks. The size of the berries does not matter. Both small and large specimens are suitable for making Five Minute jam, but they will have to be cut.
I pour the prepared berries into a bowl where they will be cooked. An enamel bowl or pan will work, as will other non-oxidizing cookware, particularly those with a non-stick coating. I leave small strawberries whole. I cut a large one in half or into four parts - as it will be cooked in a matter of minutes, then it should have time to boil.
I fill it with granulated sugar. I shake it off carefully, trying not to disturb the integrity of the berries. I leave the strawberries in sugar for 2-3 hours at room temperature so that it lets out the juice.
If the berries have been cut, then sugar crystals dissolve perfectly without additional stirring. If the strawberries are whole, then it may take more time (4-5 hours), then the pan will need to be lightly shaken a couple of times.
After the specified time, I put the pan on the stove. The heat should first be kept low to prevent the syrup from burning. As it heats up, more juice will be released. I lightly shake the pan and skim off any foam that has formed. As soon as it boils, add 2 tablespoons of freshly squeezed lemon juice. I boil for 5 minutes from the moment of boiling.
I immediately pour the hot jam into dry, sterilized (!) jars. I cork it clean metal lids, turn the jars upside down, wrap them in a blanket and leave them in that position until they cool completely. The next day I transfer it to a cellar or other dark and cool place for storage.

Five-minute strawberry jam is very tasty and aromatic. It should be stored in a cool place, protected from direct sun rays. Shelf life - 1 year.

On a note

Keep in mind that the syrup will be liquid. If you like it thicker, then use other recipes where you need to boil the strawberries longer, in several stages.

Publication date: 07/01/2017

Today we will make strawberry jam, which takes 5 minutes to make, due to this, vitamins are preserved in it. In this jam, the berries come out whole; they only change color when cooked, but not their shape. At the same time, it can be stored under ordinary plastic covers without a refrigerator.

Five-minute jam is a high-speed option for processing strawberries, so you need to cook them in small portions so that all the berries have time to warm up evenly. Cook a maximum of a couple of kilograms at a time.

It is best to cook strawberry jam for the winter in a copper basin, but if the portion is small, you can do it in a saucepan with a thick bottom.

If you want to keep the berries whole and beautiful, then it is better not to stir the jam with a spoon or spatula. Instead, you can lift the pan and swirl it around, shaking it a little.

Five-minute strawberry jam may not turn out very thick, because we did not boil it long time, it doesn’t have time to boil down. But at the same time, it is still very tasty and can be eaten instantly. And also the most useful and beautiful - after all, the berries were not boiled down, but remained intact.

If you think there is too much syrup, you can pour the excess into a separate jar. And you will have a home natural syrup, which can be used to soak cakes, pour over ice cream, etc.

Strawberry jam 5 minutes. The secret of how to make healthy strawberry jam for the winter (method 1)

Although the jam is called “five-minute jam,” it takes two to three days to prepare it according to this recipe. But on each of these days you will need a minimum of time and effort.

But, in fact, it is not difficult. We came home from work in the evening, turned it on, cooked for 5 minutes and set it aside. Saving time for modern busy housewives.

The proportions are approximately the same as for most types of jam: per kilogram of strawberries you need 1 kilogram of sugar.

First, prepare: the berries must be washed and removed from the sepals.

2. Cover approximately two kilograms of berries with two kilograms of sugar.

3. After this, let it sit with sugar for 15-20 minutes. Then put it on low heat. The jam begins to boil, stir gently until the sugar dissolves completely. You don’t need to stir too much, because the berry is tender, it’s important not to crush it, just if you have some sugar left on the surface, you need to carefully push it down with a spatula so that it dissolves.

4. When the jam has boiled for 5 minutes, you need to set it aside.

5. The next day, turn it on again to cook for 5 minutes after boiling. And then remove from the stove again.

6. The next day, boil again for five minutes and pour hot into sterilized jars. The jam is ready!

Five-minute strawberry jam. How to make jam with whole berries (method 2)

This is real five-minute jam, which does not need to be cooked for three days (albeit for 5 minutes each), but is cooked in one go. In this recipe, we follow the method of our mothers and grandmothers - we do not weigh the sugar, but simply measure it in equal measure with the berry. For example, for 5 cups of berries, 5 cups of sugar.

Exactly this quick jam. But it is recommended to cook it not on low, but on medium heat, so that the berry can warm up, especially if it is large.

1. First make it very thick sugar syrup. For the syrup, you will need about half a glass of water per liter of sugar. Stir the water and sugar until all the sugar is wet, place over medium heat or higher and begin to cook, stirring constantly.

2. Gradually it will turn into a thick boiling syrup.

3. At this moment, switch to medium heat and carefully add the berries.

4. At the very beginning, you can stir a little with a spatula, especially near the bottom, so that the syrup does not burn. But as soon as the liquid from the strawberries appears, you can no longer stir; mixing occurs like this: you take the pan, rotate and shake so that the berries change place. At this stage, the boiling stops, the heat should be medium or below medium - at this time the berries release their juice into the sugar syrup.

5. Then the jam will boil, and every two minutes you need to take the pan and rotate it in a circular motion so that the berries turn over and heat up evenly.

6. A sign that cooking is finished is when the jam begins to bubble at the edge of the pan. This may take more than five minutes, but you have to wait for this moment.

7. Next, you need to quickly put it into sterilized jars. You need to lay it out very carefully.

The unique berry has a huge amount vitamins, which it retains even with heat treatment. Delicious and very aromatic five-minute jam - great way preparing delicacies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not cooked for long, the consistency does not turn into puree.

How to select and prepare currants for harvesting for the winter

Before you cook blackcurrant for five minutes for the winter, you need to do several steps:

Sort through the collected (or purchased) berries. Trim off the remaining sepals from each.
The fruits should be placed in a colander in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
Before cooking, the berries from the currant bush must be dried.
To get excellent jam with classic taste, you must strictly adhere to the proportions indicated in the recipes.

How to make currant jam for the winter Five minutes

Making blackcurrant preparations for the winter in Five Minutes is quick, simple and convenient. Boiling takes about 5 minutes, so the berries are not deprived of their health benefits and nutrients. In some cases, the delicacy cannot even be cooked. You can use black, red or yellow fruits of the berry bush, whichever you prefer.

Classic recipe with water

You can really make five-minute jam in five minutes. To do this you only need to have:

berries – 1 kg;
granulated sugar – 1 kg;
a small amount of water - 2 glasses.

The recipe for the delicacy is simple and very quick to make:

Black currants are sorted and washed thoroughly. It is better to wash in a colander, then wait a little until the water drains completely.
Water and sugar are mixed in a cooking container, placed on the stove, and brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
After boiling, the ingredients are cooked for exactly five minutes. If foam forms on top, it must be removed.
Delicious jam All that remains is to roll it into jars. The container must be sterilized in advance, because the preparation itself is done very quickly.

Five minutes of black currant for the winter without water

Jam without adding water is perfect for storing in an ordinary apartment in the city. The vitamin treat is made if the hostess has a kilogram ripe berries and the same amount of sugar. The five-minute step-by-step process is done like this:

Wash the fruits of the currant bush, sort it, remove all the branches, put it in a container, and cover it with sugar.
Leave the mixture for 12-14 hours to form juice.
We put the pan on the fire, wait until it boils, do not forget to skim off the foam.
After boiling, boil the future currant jam for the winter for 5-10 minutes.
Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
You can rearrange the finished currant delicacy to the place where it will be stored.

How to cook black currants and raspberries

Delicious jelly with raspberries, even after seaming it retains a maximum of vitamins. To prepare it you need the following ingredients:

black fruits of the currant bush - 0.5 kg;
raspberries (ripe and juicy) – 0.5 kg;
granulated sugar – 700 g;
water – 1 cup (to cover all the berries).

We cook five-minute blackcurrant jelly for the winter, following the sequence of actions:

We sort and wash all the berries.
Place the jam ingredients in a bowl, add a glass of water, place on low heat, and cook the berries until they soften.
Filter the released juice, let it brew, then drain.
Boil the juice by half, while constantly skimming off any foam that forms.
Add granulated sugar to the juice and cook until tender.
Fragrant mixture pour into prepared dry sterilized jars, roll up with metal lids.

How to cook with orange and minimal sugar

The recipe will be useful for those housewives who watch their figure and try to consume as little sugar as possible. You don’t even need to cook this currant and orange preparation. Prepare dietary treat you can do this:

Take five glasses of black berries and two oranges (medium size).
Wash the currants well and dry.
Cut the citruses along with the zest into small slices.
Pass all ingredients through a meat grinder or grind using a food processor.
You can add a sweet apple so that the jam is not too sour.
Mix the resulting mass thoroughly with a spoon and place in sterilized jars. Cover with plastic lids and store at cool temperatures.

Five-minute blackcurrant jelly for the winter - recipe for a slow cooker

Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. With a multicooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable simply for tea or as a filling for baked goods, you only need the currants themselves (8 glasses), sugar (10 glasses) and a couple of glasses of water.

Step by step, make jam-jelly in a slow cooker like this:

The berries are sorted, all branches and leaves are removed, washed thoroughly, and covered with sugar.
Leave the berries at room temperature until the juice appears (this takes about 6 hours).
Transfer the contents of the bowl into the multicooker bowl.
The equipment is set to the “Multi-cook” program, the temperature is set to 120 degrees, and the time is 10 minutes.
There is no need to close the lid during cooking.
Pour the jam-jelly into sterile jars, roll it up, and place it upside down until it cools completely.
We put the jam in the refrigerator for the winter - this way the shelf life becomes longer.

Video recipe for currant jam Pyatiminutka

Below is another recipe on how you can make strawberry jam, but add less sugar, plus add a few mint leaves for flavor, an interesting technique that will add a special aroma to the jam. I will cook this jam in two steps, since there is 400 grams less sugar here.

Ingredients for strawberry mint jam:
- strawberries – 1 kg;
- sugar – 600 gr;
- fresh mint – 4 sprigs

Usually, for jam, it is advised to choose medium-sized berries, not too large and not very small, as they boil quickly. I washed the strawberries and left them in a colander to drain off all the excess liquid; we don’t need it in the jam, strawberries produce a lot of juice on their own.

I covered the strawberries with sugar, covered them with a towel and left them for several hours so that they released all the juice and the sugar almost dissolved.

I chose good mint for jam, without any damage or stains on the leaves, cut it with a knife into small pieces. although in theory you can throw in whole leaves, as you see fit.

I put the pan on the fire and brought the mixture to a boil, cooked for 5 minutes from the moment of boiling, removed the foam, and returned the leaves back if they fell into the spoon. You can stir the jam, but very carefully so as not to damage the berries. After 5 minutes (it’s called five-minute jam), I turned off the stove and left the pan to cool, it’s most convenient to leave it overnight, or 6 hours will be enough. In the morning I brought the jam to a boil again and boiled again for exactly five minutes.

After that, I put the jam into clean, sterile jars, screwed on the lids, and you can store it until winter.
This jam is not very thick, but if you want it thicker, boil it a third time for about 10 minutes or add more sugar initially.