Preparations from Victoria (garden strawberries, wild strawberries): jam, jelly, compote, drying. Strawberry or Victoria jam for the winter with whole berries

It would seem, what secrets could there be in strawberry jam? After all, the taste of this jam has been familiar to us since childhood. But still, there are some recipes that can surprise. I offer two unique recipes strawberry jam from Victoria.

Victoria berries are not large, dense and of the same size. They are ideal for making jam.

Rinse the strawberries cold water and clean the tails. Just don’t keep it in water; strawberries will dissolve very quickly in water and will spread apart when cooked.

Let the berries drain thoroughly and place in a deep saucepan. And now main secret– pour vodka over the strawberries so that it completely covers the berries, cover the pan with a lid and leave the strawberries to steep for 10-12 hours.

After this time, pour off the vodka, it will be perfect base for cooking homemade liqueur, therefore, prepare a clean bottle with a cork for this.

Sprinkle the strawberries with sugar in a 1:1 ratio and mix by shaking the pan. Pour 100 grams of water into a saucepan and place on the lowest heat. After boiling, the jam will begin to foam strongly and this foam must be skimmed off.

When active foaming is over, pack the hot jam into jars and close them with tight lids.

Children can also eat vodka jam. All the alcohol will evaporate during cooking, and the berries themselves will be whole and surprisingly tender.

Jam from “Victoria” is transparent

Often we are faced with the fact that strawberries give a lot of juice and the jam turns out to be too liquid. And you can’t boil it, otherwise the berries will be overcooked and it will turn out... It is, of course, also delicious, but our goal is to make delicious strawberry jam.

For this we need:

1 kg of ripe strawberries;
1 kg sugar;
60 gr. gelatin;
citric acid (to taste).

Wash the strawberries and remove the stems.

Place it in a saucepan, sprinkle with sugar and shake several times. Leave the berries overnight so that they release their juice.

See if there is enough juice in the pan? If there is less juice than half the height of the berries, add water and put the pan on the fire. Mix the berries very carefully so as not to mash them too much. When the jam boils, skim off the foam and turn the heat down. You can’t cook strawberries for a long time, so after 5-7 minutes, remove the pan from the stove and let it cool.

Pour a glass into a separate bowl strawberry syrup and dilute the gelatin according to the instructions on the package.

Pour the syrup and gelatin back into the pan with the jam, add citric acid, and bring the jam almost to a boil over very low gas. But under no circumstances let it boil. At this temperature, gelatin may lose its properties and all this will be in vain.

Pour it while it's still liquid jam into small, sterile jars and close them with lids.

In both the first case and this, it is preferable to store the jam in a cool place, away from heating appliances. These recipes are unusual, but there is nothing complicated in their preparation.

Watch the video and try making your own strawberry jam:

We all love red and juicy, and most importantly the most delicious and long-awaited strawberries. This berry not only has magical taste, and many more vitamins and useful elements. Strawberries have a healing effect on the human body - they help normalize metabolism and have a beneficial effect on the digestive system and the heart.

Therefore, dear housewives, you should definitely pamper your family with delicious, fragrant and aromatic, and most importantly, healthy jam in winter! By the way, it can be used for .

Preparing the berries

First you need to prepare the berries:

first the strawberries are sorted, medium ripe berries are selected;
Next, the strawberries are washed through a colander - you need to make sure that no excess moisture remains in the berries, let it drain thoroughly;
then the berries are laid out on a towel and dried;
Next, the strawberries are separated from the tails;
Well, now you can start making jam.

Recipe for thick strawberry jam with whole berries

This delicacy will win the hearts of your household with its unique taste and aroma!

Ingredients:

strawberries – 1 kg;
fine sugar – 800 g.

Strawberries and sugar are taken 1:1. If you wish, you can use less sugar. At least 650 g of sugar is used per 1 kg of berries, otherwise the strawberries will start to sparkle.

Preparation:

Place strawberries in a container in layers.
Sprinkle each strawberry layer with sugar.
Place the remaining sugar on top, level it, cover with a lid and leave the bowl overnight, the berries should release juice.
In the morning, remove the lid and make sure the juice comes out.
Next, the contents must be boiled. Cook the jam for 7 minutes, stirring occasionally using a wooden spoon. Then you should remove the foam. Allow the berries to cool completely.
Then put the container with the strawberry mixture back on the fire and cook for 7 minutes. Do this three times, each time letting the jam cool.

To get a thicker consistency, cook the mixture longer.

The sweetness can be considered ready when a drop remains on the plate and does not spread. The hot mass must be placed in sterilized jars, rolled up with lids and turned over, then place them in a cool room.

5-minute strawberry jam recipe

This recipe is shorter, but retains more vitamins in the berries.

Ingredients:

sugar – 700 g;
strawberries – 1 kg.

Preparation:

Prepare the strawberries. If the berries are large, cut them into several parts. Use small strawberries whole.
Next you need to prepare the syrup (for 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar). Boil the syrup in an enamel container over high heat.
Add berries to boiling sweet liquid and cook for 5 minutes. Stir using a wooden spoon.

The jam must be placed in sterilized jars, rolled up with lids, turned over, cooled and lowered into the basement for storage.

Strawberry jam without boiling the berries

This method of making jam will provide your family with useful substances for the whole winter!

Ingredients:

sugar – 500 g;
strawberries – 1 kg.

Preparation:

Wash the berries, sort them, remove the stems, and place them in a bowl.
Then the strawberries need to be chopped, you should get small pieces.
Add sugar here, stir, set the mass aside for 2 hours, the sugar should completely dissolve.
Transfer the mixture into a container, plastic or glass, it doesn’t matter.

This jam is stored in freezer, if sugar is added to minimum quantity. And if the proportions of sugar and berries are 2:1, then this sweetness is stored in the refrigerator, but not in the heat - otherwise the jam will start to play.

Strawberry jam with almonds and liqueur

Strawberries can be combined with different products, the result is original tastes. .And now I invite you to experiment in your kitchen with this magical juicy berry!

Ingredients:

strawberries – 1 kg;
sugar – 1 kg;
almonds – 100 g;
liqueur "Ammareto" - 1 tbsp.

Preparation:

Prepare the strawberries, sort them and wash them.
Cover the berries with sugar and set aside for 2 hours.
Pour over almonds hot water, let it stand for 15 minutes.
Drain the liquid from the almonds and fill it with cool water. clean water. Peel the skin to remove any bitterness.
Add almonds to bowl with strawberries and sugar.
Place on the stove, cook for 15 minutes over low heat in two batches.

A few minutes before the end of the second cooking, pour in the liqueur. The alcohol will evaporate, and the jam will have a unique taste.

Pour the sweetness into sterilized jars and roll up the lids.

Strawberry-orange jam

This sweet will become your family's favorite!

Ingredients:

strawberries – 2 kg;
sugar – 1 kg;
orange – 1 pc.

Preparation:

Wash the orange thoroughly, cut into pieces without peeling.
Wash and sort the strawberries. Add sugar and let stand for 3 hours.
Then add orange slices here.
Place the bowl on the fire and bring the berries to a boil. Cook them for 10 minutes.
Then you need to turn off the heat, set the container with jam aside, and let it cool completely.
Then put it back on the stove and cook at a boil for 10 minutes.

The finished sweet mass should be placed in sterilized jars and sealed with lids. Place the cooled jam in the basement for storage.

Strawberry jam with mint and basil

This delicacy will delight you with its unforgettable taste qualities and aroma!

Ingredients:

strawberries – 2 kg;
sugar – 1.5 kg;
lemon – 1 pc.;
mint leaves – 20 pcs.;
basil leaves – 20 pcs.

Preparation:

Sort the strawberries, wash them, and let the water drain.
Add sugar to the berries, set aside, let stand for 2 hours. The juice should come out.
Then send the contents to simmer over low heat, cook for 5 minutes.
Then add the washed basil and mint and cook for 5 minutes.
Wash the lemon, grate the zest using a fine-hole grater, chop the pulp into small pieces, or use a meat grinder to chop.
Add lemon to the jam and cook for another 10 minutes.

The finished dessert should be poured into sterilized jars and sealed with lids.

Strawberry jam with lemon

This jam has extraordinary spicy taste and an unforgettable subtle aroma!

Ingredients:

strawberries – 1 kg;
sugar – 1 kg;
lemon – 1 pc.

Preparation:

Sort out the strawberries, wash and dry.
Cover the strawberries with sugar, set the container with the contents aside for 5 - 6 hours, let the juice appear.
Place the container with the contents on low heat and boil.
Wash the lemon thoroughly and grate the zest using a fine-hole grater.
From lemon pulp squeeze out the juice. To do this, you can grind it with a meat grinder or use a juicer.
Add the lemon to the container with the strawberries and cook for 10 minutes.

Now you should pour the jam into jars, roll up the lids and cool.

Strawberry jam with tangerines

If you prepare this sweet for your family, they will enjoy it every winter evening and thank you for the unusual delicacy!

Ingredients:

strawberries – 1 kg;
tangerines – 1 kg;
sugar – 2 kg;
water – 300 ml.

Preparation:

Wash the strawberries and dry them.
Wash the tangerines and blanch them in boiling water for 5 minutes.
Remove the citrus fruits from the water, cool them by placing them in cold water. Then cut the tangerines into beautiful slices.
Make syrup from sugar.
Dip the strawberries into the syrup (boiling), tangerine slices, cook for 5 minutes.
Remove the container with the contents from the heat and let the jam cool.
Thus, boil it two more times.

Pour the hot sweetness into jars and roll up the lids.

Strawberry jam with red currants

This recipe for strawberry jam will be useful for those housewives who harvest several times a year.

Ingredients:

strawberries – 1 kg;
red currants – 1 kg;
sugar – 2 kg;
lemon juice - from 1 citrus.

Preparation:

Wash the strawberries and let the water drain.
Also wash the currants, dry them, and then grind them using a sieve. Remove the seeds.
Grind the strawberries with a blender or meat grinder, add sugar to the mixture.
Add lemon and currant juice to the container with the contents.

Place the jam in sterilized jars and store in the refrigerator.

Strawberry jam with cherries

This appetizing, sweet and simply divine-tasting sweetness will delight you during your tea party!

Ingredients:

strawberries – 1 kg;
cherry – 1 kg;
sugar – 2 kg;
lemon juice - from 1 citrus.

Preparation:

Wash the strawberries and dry.
Grind the strawberries in a blender.
Wash the cherries, remove the seeds, and chop with a blender.
Mix cherries with strawberries and sugar.

Place the resulting sweet mass into jars and store in the refrigerator.

How to make thick strawberry jam

That's all. Strawberries can be combined with different aromatic herbs and fruits. Don't be afraid to experiment and create your own original recipes.

Enjoy your tea and see you new recipes!

Every housewife should prepare tasty, aromatic and healthy jam from Victoria berries for the winter, the recipe of which has been developed and modernized since ancient times. In the cold season, it will remind you of the warm summer and enrich the body missing vitamins. This delicacy is credited with many healing properties, and adults and children adore its taste.

To ensure that the delicacy is not only aromatic and tasty, but also beautiful, you should take into account certain features of its preparation. Ideally, the syrup should be transparent and the berries intact. When cooking, never add water. Victoria contains a lot of juice, and excess moisture will require additional cooking time to evaporate. As a result, the dessert will be overcooked.

To prepare a delicacy from summer aromatic berries you only need to... good mood, without unnecessary fuss. In order for it to last as long as possible and not spoil, you should know exactly the time required for cooking.

Victoria produces quite large fruits, and in order for them to be completely cooked, you need to accurately calculate the time. Spill ready-made jam It should be hot in jars, then immediately rolled up. This will reduce the consumption of sugar during cooking. For one kilogram of berries you will need only 0.5 kg of granulated sugar.

If it seems that the jam is not thick enough, then during the last cooking it should be boiled to the desired consistency. As the dish cools, it becomes thicker, which is definitely worth taking into account. To check, you can drop a drop of syrup onto a plate. If it does not spread, then the dessert is ready.

Large berries are not suitable for making jam, so they are sorted in advance and medium-sized and well-ripened ones are selected. After this, the strawberries are placed in a colander and washed. The excess moisture should drain off after a while, after which Victoria should be placed on a paper towel and dried. The tails and stalks are removed from the fruits, and those that show signs of spoilage are discarded.

How to make Victoria jam

Over a long history it was created great amount recipes for preparing delicious and the healthiest jam from Victoria fruits (strawberries). Every housewife has the opportunity to surprise her household and guests by creating unique recipe with the addition of one or another ingredient or spices.

A simple recipe for the winter

To close healthy treat whole aromatic berries, you will need to take:

Victoria - 1 kg;
granulated sugar - 800 g.

Cooking technique

In order to make Victoria jam, the standard ratio of berries to sugar is 1:1. However, you can use less sugar. In this case, a dosage of less than 650 grams is not allowed. Otherwise, the fruits will “sparkle.” So, the dessert is prepared according to the following scheme. The berries are laid out in a suitable container in layers, each of which is sprinkled with sugar.

If it remains at the end, then simply pour it on top of Victoria and smooth it out. Leave to steep overnight until the juice is released. In the morning, boil and boil for 7 minutes, then remove the foam and let cool. This operation is performed 3 times. To make the delicacy thicker, cook it longer the third time. As soon as the drop does not spread on the plate, the dessert can be placed in a sealing container.

Five Minute Recipe

granulated sugar - 0.7 kg;
Victoria - 1 kg.

Re-sort the berries, wash them, cut large ones into slices. The syrup should be boiled separately in an enamel container over high heat, adding sugar and 250 ml of water. Pour the fruits into boiling syrup and cook for 5 minutes. The dish is stirred using a wooden spoon. Ready!

Jam from frozen Victoria

If during the summer period for some reason it was not possible to prepare a delicacy from healthy berries It's no problem for Victoria. You can always correct the situation and use frozen fruits for this. Required:

frozen Victoria - 1000 g;
lemon - 0.5 pcs.;
granulated sugar - 1000 g.

Defrost the berries, rinse and sprinkle with sugar. Leave overnight to release sufficient quantity juice In the morning, put the container on the fire and boil, then turn the heat up and simmer for 5 minutes. Periodically stir the dish and skim off any foam that has formed. At the very end, add lemon juice and mix thoroughly using a wooden spoon. Ready!

How to store Victoria strawberry jam

It is important not only to prepare, but also to properly store Victoria jam. If the dish was prepared without cooking or was closed with leaky lids, then such a product is best stored in the refrigerator. After opening, the container is stored only in the refrigerator and for no more than 2 weeks. The dessert can be used both for direct consumption and for preparing culinary masterpieces.

Hermetically sealed jars with well-cooked jam from Victoria are sent to a dark and cool room. The ideal place would be a basement with moderate humidity; in extreme cases, a pantry would be suitable. The shelf life of this delicacy is about 3 years.

Summer is a wonderful time for greens, vegetables, fruits and berries. If garden strawberries grow on your plot, you are the owner of a real treasure. Large-fruited strawberries were brought to Europe from America, one of the varieties was the Victoria variety. This berry took root and was loved so much that the whole garden strawberries Soon they began to call it Victoria. This variety has been gone for a long time, but we are brewing our own favorite jam, still calling it “Victoria jam.” But the taste of the jam does not depend on the name, but rather depends on some subtleties of preparation. Shall we get started?

Let's collect a fresh berry and take granulated sugar. We've just started making strawberries, so I'm making a small first batch. You can increase the amount of berries and sugar accordingly.

Take berries that are approximately the same size so that they cook at the same time. If the berries are large, you can cut them into halves. But first you need to remove the sepals, rinse the berries in running water, and to completely remove the sand, lower the berries into a container of water, rinse carefully and remove with a slotted spoon; all excess will remain at the bottom. Dry the berries in a colander or sieve. Transfer the berries to enamel dishes in which you will cook the jam, add the same amount of sugar.

Cover with a towel and leave for 30-40 minutes, let the berries give juice. One of the subtleties of making Victoria jam is that you don’t need to add water, the juice from the berries will be enough. Water will increase the cooking time, the berries will be overcooked, and the syrup will lose its natural color. After 30 minutes, enough juice was released to start cooking our jam.

Place the pan over high heat and bring the syrup with the berries to a boil, stirring gently with a silicone or wooden spatula, being careful not to damage the berries. Boil for 1 minute and remove from heat. Using a slotted spoon or spoon, skim off the thick foam. Leave the syrup to cool for 10-15 minutes. During this time, the berries will be soaked in syrup and will become almost ready.

After the time has passed, put the pan on the fire again, but on a small one. We need to slowly simmer the berries in the syrup for 15-20 minutes. If you have a large amount of jam, increase the cooking time by 10-15 minutes. The syrup should boil down a little during this time. Remove the jam from the heat and skim off the foam. Leave the jam to cool slightly again and repeat cooking a third time, only this time cook for no more than 10 minutes. If you are making jam in a quick batch, you can boil it twice.

Victoria jam is ready! Amazing aroma, color and taste! The berries are evenly distributed in the syrup, and the syrup itself is rich and thick. Please, help yourself!

It’s so good to drink a cup of tea with this wonderful jam, sitting on the veranda in the evening, in peace and quiet. A spoonful of Victoria jam adds harmony to this world)))

Jam from “Victoria”

“Victoria” is the name given to cultivated strawberries. It is similar to strawberries in appearance and taste. And every housewife strives to make aromatic and tasty jam from it! Let's look at the recipe!

INGREDIENTS

Strawberries 1 Kilogram
Sugar 1 Kilogram

Prepare everything you need for preservation: fresh berries, sugar. Let's get started!

Sort the strawberries and rinse thoroughly under running water. Allow the moisture to drain completely.

Break off the ponytails. Weigh the strawberries, for every kilogram you need to add a kilogram of sugar.

Sprinkle layers of sugar over strawberries.

Sprinkle sugar all over the strawberries and let the juice drip out. This can take from 7 to 12 hours, depending on the “moisture” of the berry. Irrigated strawberries are juicier.

When the juice almost covers the strawberries, it’s time to make the jam. Bring the mixture to a boil, reduce heat and simmer for a minute. Remove from heat and cool almost completely. Then bring to a boil again and cool. This procedure must be done three times. For the third time, remove the foam, prepare the jars and lids.

Pour the hot jam into sterile jars, cover with lids and roll up with a special key. Turn the jars upside down and leave until completely cool. Afterwards, you can put the jam away for storage in a cool place.

Jam from - Victoria - step by step recipe from photo to

"Victoria" is the name given to cultivated strawberries. It is similar to strawberries in appearance and taste. And every housewife strives to make aromatic and tasty jam from it! Let's look at the recipe!

Victoria jam

Victoria jam combines two aromas, two tastes - strawberry and strawberry; Victoria has a characteristic feature and this differs from strawberries and strawberries.

Any dessert made from this sweet, beautiful and unusually delicious is incredibly aromatic, healthy and tasty. aromatic berries- Victoria.

To prevent Victoria jam from turning out runny when the Victoria is on top and the syrup is on the bottom, you do not need to add water to the jam during cooking.

Advice from the Wonder Chef. Victoria itself is a very juicy berry, so pouring additional liquid does not add anything valuable, but only increases the cooking time of the jam. As a result, the workpiece comes out overcooked and has an unappetizing brown color.

I didn’t complicate the jam recipe so as not to make the cooking process too labor-intensive. To implement it, it is enough to have enamel dishes, sugar and berries, preferably medium-sized, ripe and undamaged.

However, if you end up with quite a lot of large berry, then it's better to cut big victoria into several parts, thus, the boiling occurs more evenly, completely covering all the Victoria berries at the same time.

Due to this, the prepared Victoria jam lasts longer in winter, the berries do not turn sour and the cooked Victoria does not become moldy.

Preparation – 1 hour

Cooking time – 30 minutes

Calorie content – 270 kcal per 100 grams

Ingredients and proportions

granulated sugar – 1.3 kg;
Victoria berries – 1 kg.

How to make Victoria jam

We sort out the berries, putting away damaged and unripe ones.
Then we rinse thoroughly and tear off the sepals.
Next, transfer to a bowl prepared for making jam and sprinkle with sugar.
Cover with a clean towel and leave for several hours at room temperature until the Victoria berries give juice.
After this, mix berry mass wooden or silicone spatula, place on the stove and bring to a boil.
Then remove the pink foam from the surface of the berries and turn off the heat. Leave for 10-15 minutes to cool slightly.
Next, light the fire again and let the mixture boil, then turn it off.
For the third time, bring the workpiece to a boil, remove the remaining foam and remove from the stove.
Transfer the cooked, slightly cooled (about 15-20 minutes) jam into sterilized jars and seal with metal lids.
After the cans have cooled, we put them away for storage in a pantry, cellar or closet.

In winter, we put Victoria jam directly into hot tea, served with cheesecakes, pancakes, pancakes, and also used as a filling for pies, sweet pies, layers of cakes, etc.

Victoria jam - recipe with photo, Miracle Cook

Victoria jam, recipe homemade Victoria jam for the winter without sterilization. How to cook jam correctly and how much?

How to make delicious, thick Victoria strawberry jam for the winter: recipe

What you need and how to prepare Victoria jam

Ingredients

enamel dishes,
wooden spoon or ladle.

Jam from Victoria, perhaps. one of the most simple recipes in my cookbook. It is so easy to cook that any beginner can handle the task. The main thing in our business is step-by-step preparation.

To start picking berries at the grandmothers' market. I try to buy medium-sized berries, but if I come across large ones, I just cut them with a knife. I do not recommend taking overripe berries (they can be easily distinguished by appearance). Spoiled, broken, cracked berries are not suitable for jam. Make sure that the berries are whole, otherwise they will give juice even at the stage of washing and drying.
I'm at home I thoroughly clean Victoria, I wash it under cold water in a colander and make sure that the water drains thoroughly. I separate the tops carefully so as not to damage the berries. I cover the table with several clean towels and let the berries dry for half an hour.
In a large enamel pan I sprinkle the berries and add sugar in a 1:1 ratio. One of my friends spends one and a half kg of sand on 1 kilogram of berries, fearing that her jam will turn sour. I have never had anything go bad even in this ratio. I don't know what it depends on. Maybe it's the temperature of the house or the humidity. Or on shelf life. But you can add an extra 300g of sugar just in case. For the berry to produce juice, you need to wait an hour. I leave the pan, covered with a cloth, and go about my business for now.
Now that the preparation is over, you can start cooking. Having first stirred the mixture with a wooden spoon, I put the pan on the fire, but do not bring it to a boil. A small fire is needed. From time to time I go up to my Victoria to stir it, remove the foam (and eat it).
In order not to spoil the jam, it needs to be cooked in several stages. Two is enough for me. After an hour, I turn off the stove and leave the workpiece to cool. After three hours, I start cooking again, making sure that the jam thickens and the excess juice evaporates. This time I bring the jam to a boil, still remove the foam and cook after boiling for no more than 15 minutes.
I leave it to cool on the stove. Some of my friends cook Victoria in three batches, but two were always enough for me. Some people even manage to make jam in one hour, but this was not in my grandmother’s recipe, so we will stick to the canons. The main thing in making jam is not to overcook it, otherwise it will be ugly and tasteless. And not very useful. In addition, overcooked jam will quickly become sugary and will be unsuitable for food.

How to store Victoria strawberry jam

I never bothered with sterilization. I have a second refrigerator for winter preparations. I store jam in it. You should only sterilize the lids and seal the jars if you plan to store the jam in the cupboard. But one forgotten jar stood on my shelf and didn’t even turn sour. But it’s safer to store it in a cool place. I wash the jars thoroughly with baking soda(lids too), pour boiling water over it and lay out my fragrant jam by containers. I sort the jam already cooled. I use the same spoon that I used to mix the jam. You cannot use a metal spoon when cooking.

I just close some banks cling film or parchment paper, I secure the homemade lid with an elastic band. And in Anna Karenina there was even advice to sprinkle a piece of paper with rum to prevent mold from forming.

How to make Victoria jam for the winter: recipe

Victoria jam for the winter is one of the simplest recipes in my cookbook. It’s so easy to cook that any beginner can handle the task...

Which is also called "Victoria". It differs not only unique aroma and taste, but also the beauty of the products created from it. Let's take a closer look at what to prepare from this variety of strawberries.

Jam from"Victoria"for the winter

You will need a kilogram of berries and the same amount of sugar. The collected ripe strawberries should be quickly rinsed under a small stream of cool water in a colander. The most important thing is not to let the berries get too wet. Next, we separate the sepals from them and sort the fruits so that only ripe and dense berries that do not have any damage are used for jam. Then carefully place them in a large container, sprinkling each layer with sugar. It is necessary at this stage to use half of its total amount. Cover the dishes with a napkin natural fabric and put in a cool place for seven hours so that the berries release their juice. Next, pour it into a separate pan, add the remaining sugar and heat until it is completely dissolved.

When the liquid boils, you need to place the fruits in it and mix everything. Next, reduce the heat and cook the Victoria jam until thickened. You will definitely need to constantly remove the foam. It is recommended to add citric acid into boiling liquid, then stir. After the fruits become absolutely soft and the syrup is viscous and pink, the jam must be transferred to sterilized containers. Seal them as usual.

Thick jam from"Victoria"

You can make this kind of jam if you prepare it a little differently than in the previous recipe. To prepare it you will need to follow the same steps as described above. But only after boiling, remove the bowl from the heat in order to allow the jam to cool. Then bring it to readiness a second time. The dish prepared in this way turns out thick, viscous and very tasty.

Stored closed jars can be used for a long time.

Five-minute jam from Victoria

To prepare it, you must follow a specific proportion of sugar and strawberries. The optimal ratio would be 1.5:1, respectively.

To cook for five minutes, you don’t need to choose very much. It’s better to use small berries. We wash them and place them on a napkin along with the stalk to dry. Only after this will it be possible to remove the sepals.

Pour sugar into a saucepan. You can, of course, take the ingredients in a 1:1 ratio. But if you use large quantity sand, then Victoria jam will turn out natural color and with real strawberry flavor.

Now add a glass of water to the container, turn the heat up high and wait for the liquid to boil. Be sure to constantly remove the foam. After the syrup boils, but without foam, pour the fruits into it. The fire cannot be turned down. Mix the Victoria jam using a wooden spoon. It should boil for five minutes.

You need to cook in a deep bowl, because the foam will constantly rise. But you can’t turn down the fire.
It is necessary to add a pinch of citric acid to the jam so that it does not turn out cloying and does not lose its color.
After five minutes, turn off the heat and let the jam cool.
You need to attach a towel to the lid of the pan (from the inside). After the fire is turned off, the towel will be able to absorb moisture, and the berries will be soaked in syrup.

Victoria jam (five minutes) will provide all the vitamins and microelements contained in the fruit. A short cooking time can save it from souring, but will preserve everything beneficial features berries

Bon appetit!