Strawberry jam made from fresh strawberries. Thick strawberry jam for the winter. Delicious and thick strawberry jam - recipe with orange

Do-it-yourself strawberry confiture for the winter will keep not only pleasant memories of summer, but also useful vitamins. Unfortunately, sweet berry season is fleeting, so arm yourself with dessert recipes and roll up your sleeves. What do you think is the difference between confiture and jam? In the wilds of sweet blanks, you can easily get confused.

Unlike jam, there are no whole berries in confiture. The main share of the sweet mass consists of jelly interspersed with strawberry pieces. Jam, if you remember, is a thick homogeneous consistency. Confiture is something in between and is considered a type of jam.

Delicious winter preparation is ideal for cheesecakes, casseroles, milk porridge. Housewives use dessert as a layer of cakes, biscuits. Put in the filling of bagels, croissants, cakes, buns.

Often, the workpiece is specially made very thick. To do this, use pectin, agar-agar, gelatin, confiture and other devices for cooking treats containing thickeners.

There are a lot of confiture recipes, I offer the most popular ones, which guarantee the excellent taste of winter harvesting.

Strawberry confiture with lemon and liqueur

In this recipe, the lemon gives a slight sourness, diluting the sweet cloying. At the same time, it acts as a preservative that protects confiture from fermentation all winter.

Take:

• Strawberries - kilogram.
• Lemon.
• Liquor - 3 large spoons.
• Sugar sand - 600 gr.

How to cook delicious confiture:

1. Divide large berries into parts, very small ones can be left whole. Sometimes I break the berries with a blender, but not until smooth.
2. Scald the lemon and squeeze out the juice.
3. Put the berries in a cooking bowl, sprinkle with sugar and pour in the lemon juice.
4. Put it on the stove and start cooking. Heat the mass over medium heat, bringing to a boil.
5. Boil for 4-5 minutes, pour in the liqueur and mix well. Let the dessert come to a boil and remove from the burner.
6. Pour into jars and seal. Send the cooled cans for winter storage in the cold.

Classic thick strawberry jam with gelatin

A simple option for preparing a strawberry dessert that meets all the requirements of a delicious preparation. Perfectly stands all winter even in apartment conditions.

Take:

• Berries - 1 kg.
• Gelatin - 20 gr.
• Sugar - 800 gr.
• Citric acid - a small spoon.

How to make confiture:

1. Rinse the berries, remove the sepals, dry them on a towel.
2. Grind in any way possible - wipe through a sieve, work with a blender, crush. Do not make a classic puree, leave the pieces (I personally like when there are a lot of them).
3. Mix the mass with granulated sugar and set to boil. Bring to a boil over medium heat, slowly. But don't let it boil.
4. Remove the confiture from the burner and set the cooking container aside for half an hour.
5. Dilute the gelatin powder with a small amount of water (usually 2 large spoons are enough), pour into the strawberry mass.
6. Stir, bring to a boil again.
7. Pour in citric acid, mix well and pour into pre-sterilized jars.
8. Keep the dessert preferably in the cold.

Original confiture with basil and mint

You will need:

• Strawberries - 800 gr.
• Sugar - 600 gr.
• Basil - 20 leaves.
• Mint - 20 leaves.
• Zest of 1 lemon.

Cooking:

1. Pour the berries with sugar, leave for 5-6 hours until they give juice.

1. Put on low heat, bring to a boil, cook for 15 minutes.
2. Pour mint, grated zest and basil about 3 minutes before the end of cooking.
3. Arrange the finished treat in jars, tighten the lids.

Instead of mint and basil, you can take rhubarb, and replace the lemon with orange. The confiture will have no less bewitching aroma.

How to cook confiture with pectin in a slow cooker

A recipe for making strawberry blanks that does not require special skills and a lot of time.

Required:

• Berries - kilogram.
• Pectin - 2 tablespoons.
• Vanilla - a pod (you will not find it - replace it with powder, taking it on the tip of a knife).
• Sugar - kilogram.

How to weld:

1. Put a clean berry in a slow cooker, add sugar. Turn on the “Heating” and wait until the granulated sugar blooms.
2. Open the vanilla pod, remove the contents and send to the sweet mass.
3. Pour pectin, mix the contents of the bowl.
4. Set the unit to the "Baking" or "Jam cooking" mode, if available, and cook the confiture for a quarter of an hour.
5. Do not cover with a lid, as you will have to stir the dessert from time to time.
6. After 15 minutes, remove the foam, pour into jars, twist. When the delicacy has cooled, send it to be stored in a cold place.

Strawberry Confiture - Cake Recipe

Confiture for a layer of cakes and other confectionery can be cooked at any time of the year, from fresh and frozen strawberries. As a thickener, I suggest using starch.

You will need:

• Berries - kilo.
• Water - 200 ml.
• Sugar - 400 gr.
• Corn starch - a spoon.

Recipe for strawberry jam cake:

1. Fold the berries prepared for work in a saucepan, pour sugar. Use a masher to crush the berries, leaving small pieces. Pour in half the water.
2. Cook after boiling for 20 minutes, stirring occasionally.
3. In the rest of the water, dilute the starch, stir until the lumps disappear.
4. Let the confiture boil strongly, pour in the starch, quickly mixing the mass.
5. Remove the basin from the burner, pour the dessert into prepared and sterilized containers. Seal and let cool.

Video recipe: strawberry confiture for the winter with agar-agar

Successful preparations!

Summer is in full swing, and with it the season of cooking healthy and tasty berry preparations.

Strawberries are rightfully considered their queen - it does not bear fruit for long,Therefore, before the end of July, it is important to have time to eat, and freeze, and cook desserts.

This article has collected the best ways to make strawberry jam in a saucepan or, as well as recipes for delicious and thick strawberry confiture for the winter.

P you can make jam or confiture simply from strawberries with sugar, or or gelatin.

First you need to sort out the berries, rinse them thoroughly, free them from the sepals, and dry them.

Sterilize the jars and lids into which we will roll the treat.

Now you can start cooking. Let's start with the simplest way.

Delicious and thick strawberry jam - a basic recipe for the winter

You will need:

1. 2 kg strawberries
2. 2 kg sugar
3. Juice of one lemon

The easiest jam recipe

Cooking:

1. The main advantage of making jam is that any berry is suitable for it - a little unripe or, conversely, overripe.
2. We clean the berries, wash them, let the water drain and sprinkle with sugar in a ratio of 1: 1.
3. We leave for 2 hours, from time to time we interfere so that the strawberries start up the juice.
4. We pour all the juice into a saucepan in which we will cook dessert. Bring to a boil and add strawberries with sugar.
5. When it boils, pour in the lemon juice - so the jam will retain a beautiful color and will not be too cloying to taste.
6. Cook for 10 minutes over low heat, periodically removing the foam from the surface. This time is enough for the berries to boil down, and there is even more juice.
7. We remove the jam from the stove, cool a little and interrupt with a blender, then put it back in the pan and cook for another half an hour.
8. Gradually, the jam will become more viscous and viscous. It will eventually thicken as it cools.
9. Pour into sterilized dry jars, roll up with lids, turn upside down, wrap with a blanket and leave in this form until completely cooled.
10. Then we transfer to a cool place for permanent storage.

Tip: similarly, thick and tasty strawberry jam for the winter can be prepared in a slow cooker or bread machine equipped with a special program. For example, redmond.

Delicious and thick strawberry jam - recipe with gelatin

If it seems to you that the jam will not thicken, you can play it safe and prepare a delicacy with gelatin.

But it will already be called confiture (what is the difference between the first and second, we will tell below).

It will turn out not only more dense in structure, but will also look like real strawberry jelly.

You will need:

1. 2 kg strawberries
2. 1.5 kg sugar
3. 1 tsp citric acid or juice of 1 lemon
4. 2 tsp gelatin, previously diluted in 100 ml of water

Jam with gelatin

Cooking:

1. We sort the berries, sprinkle with sugar, let it brew for 2 hours - that is, we perform all the steps described in the basic recipe, up to the preparation of mashed potatoes.
2. Pour it back into the multicooker bowl, turn on the “Extinguishing” mode and set the time to 1 hour.
3. Add the swollen gelatin, mix well, pour into jars and cork.

Tip: to make the taste of the finished product more interesting, you can add various spices during cooking, first wrapping them in a piece of gauze, and then remove them. Cardamom, star anise, mint leaves are ideally combined with strawberries.

Delicious and thick strawberry jam - recipe with pectin

Pectin is a natural thickener or citrus. In the preparation of jams, it can be used as an analogue of gelatin.

You will need:

1. 1 kg strawberries
2. 300 g sugar
3. 20 g pectin

Jam with pectin

Cooking:

1. We sort the berries, wash them, mix with sugar and immediately grind them into puree without cooking with a blender.
2. Transfer to a saucepan or multicooker bowl and cook over low heat for 5-7 minutes.
3. At the end, add pectin, mix, pour into jars and cork.

Delicious and thick strawberry jam - recipe with orange

In addition to the classic version of the preparation of strawberry jam, its taste is often diversified with additional components.

Apples, white go well with a treat. , Sprigs Of Mint, Lemons And Oranges. It is with the latter that we will prepare a winter dessert.

You will need:

1. 1 kg strawberries
2. 0.5 kg sugar
3. 0.5 kg orange
4. 40 g gelatin diluted in 200 ml hot water

Orange Strawberry Paradise

Cooking:

1. We wash the strawberries, peel, grind with a blender. For extra tenderness, puree can be passed through a sieve.
2. We do the same with oranges - peel and partition, chop.
3. Mix both types of fruit with sugar and cook over low heat for 20 minutes.
4. After cooling, repeat the procedure two more times. At the end of the last cooking, add gelatin to the jam.
5. Pour into jars and roll up.

Delicious and thick strawberry confiture - a basic recipe for the winter with lemons

How is confiture different from jam? Jam is English and differs from it in that when cooking, the fruits should be well boiled(derived from the English word jam- crush, mix).

For the preparation of delicacies, fruits with a high content of pectin are usually used - berries, apples, apricots, peaches, etc. Such a product is gelled during cooling.

Confiture (French configuration, from confire- cook in sugar came to us from France, where an artificial thickener is added to it - gelatin, agar-agar or pectin.

It is thicker in texture. Actually, that's the difference.

Try making this unforgettable citrus treat. Ideal option - lemons.

You will need:

1. 1 kg lemons
2. 1 kg strawberries
3. 2 sachets of pectin
4. 1.5 kg sugar

Real confiture

Cooking:

1. Strawberries and lemons, together with the peel, grind into two types of puree and mix equally with sugar.
2. Cut one lemon into slices and put in a bowl with lemon puree.
3. Both types of fruit are cooked for five minutes in different pans. After cooling, we perform the procedure 2 more times, not forgetting to remove the foam.
4. We leave for the night. In the morning, add a bag of pectin to each container and boil the confiture for three minutes.
5. Pour into pre-prepared jars in layers - a layer of lemon confiture with a slice of lemon, a layer of strawberry.
6. We cork and send to be stored in a cool place.

Healthy strawberry jam without cooking

You will need:

1. 1 kg strawberries
2. 1.5 kg sugar

Recipe without cooking

Cooking:

1. We clean the berries, wash them and pour over with boiling water, after we interrupt them in mashed potatoes.
2. Mix with sugar.
3. Let stand for half an hour, mix again, put in jars and send for storage in the refrigerator.

Mint strawberry jam

You will need:

1. 1 kg strawberries
2. 1.2 kg sugar
3. bunch of mint
4. 1 lemon
5. A glass of boiling water
6. 1 sachet of gelatin or agar agar

Unforgettable mint confiture

Cooking:

1. To give the future confiture a minty flavor, we need an infusion from a fragrant plant. To do this, pour a washed and dried bunch of fresh leaves with a glass of boiling water and insist for half an hour.
2. We combine with sugar and prepare the syrup - cook until the latter is completely dissolved.
3. Add the strawberries cut into quarters and the juice of a whole lemon.
4. After boiling, cook for another 5-7 minutes.
5. Remove from the stove, remove the foam with a wooden spatula.
6. Add gelatin diluted in a small amount of water, mix thoroughly.
7. Pour the confiture into jars and roll up the lids.

Tip: lovers of different types of jams and marmalades will love our article with recipes .

You will learn an interesting detailed recipe for making delicious and thick strawberry jam from the video below:

This year, an unprecedented strawberry harvest! We cooked jam from it, and compotes, and prepared desserts, and froze, and ate without measure. They also prepared an unusually tasty, fragrant strawberry jam. Strawberry jam according to this recipe is thick, with a bright taste and aroma. I added a sprig of mint to the strawberry jam for spice.

Ingredients

To make strawberry jam you will need:

1 kg of strawberries;

800 g of sugar;

1/2 lemon;

1-2 sprigs of mint (optional)

From the indicated amount of ingredients, about 1 liter of strawberry jam will be obtained.

Cooking steps

Wash strawberries, remove stems and pat dry.

Remove the resulting foam, reduce the heat to the smallest, so that the strawberry jam barely boils.

Wash the mint, shake off the water, add a whole sprig of mint to the jam, so that it is convenient to pull it out later. Cook strawberry jam with mint for 10 minutes. Then remove the branch and continue to cook the jam for another 20-25 minutes over low heat, stirring constantly and removing the foam.

Puree the jam with a blender until smooth. Put the pan back on the fire and cook until the strawberry jam is fully cooked for another 25-30 minutes, remembering to stir constantly.

Pour strawberry jam into sterilized jars, close tightly with lids, cool and put away for storage. Strawberry jam prepared according to this recipe is incredibly fragrant and tasty.

Bon appetit, please your loved ones!

I offer a good recipe for delicious thick strawberry jam. Now is the strawberry season and I want to make some delicious preparations to enjoy them in the winter. Usually I freeze it, make jams, marmalades and compotes.

This recipe for strawberry jam for the winter attracted me with its ease of preparation and short cooking time, after which it will retain the maximum of usefulness. And if you do not know how to work with a seaming key, this is not a problem now, since there are jars and lids that are simply twisted by hand.

Next, I will tell you in detail how to make strawberry jam so that it does not deteriorate over the winter, it is thick, fragrant and tasty. Even if you have never made preparations for the winter, this is not a problem and everything will turn out the first time. I also advise you to look, without a thickener, which turns out to be more liquid, but incredibly tasty.

Ingredients:

• Strawberries - 1 kg.
• Sugar - 700 g
• Pectin (gelling mixture on pectin) - 12 g
• Lemon juice - 2 tbsp
• Strawberry liqueur - 1 tbsp (optional)

How to make strawberry jam at home

To begin with, I wash the strawberries in a colander, and only after that I tear off the tails. I also let it dry a little so that there is no excess liquid.

Since I want strawberry jam with strawberry pieces, now I grind it with a crush for puree. And if you want a more homogeneous mass, pass the strawberries through a meat grinder or chop with a blender.

I pour the puree from the berries into a saucepan and cover them with sugar, but not all, but only 600 grams, I set aside the remaining 100 grams for now. I mix until smooth.

Pour the remaining sugar into a small container and add pectin to it. Then stir well and set aside.

Now I put the saucepan on the fire and bring the mass to a boil. After boiling, reduce the heat and cook for 5 minutes. After this time, I add the remaining sugar with pectin, lemon juice and liquor or other alcohol, as desired. In the process of boiling, do not forget to remove the resulting foam.

After that, you need the mass to boil for about 2 to 3 minutes more and you're done. Here is a recipe for delicious strawberry jam, as you can see, it is very simple to make. By this time, all the jars should be ready and sterile, and how to do this, I write further.

I wash all the jars well, then put them over boiling water in a saucepan, on a wire rack. 2 minutes are enough for one jar and I do the same with the lids. And then I pour only the hot jam removed from the fire into the jars. Don't turn off the jam before your jars are ready.

As a result, from these ingredients I got 1 liter 300 ml of jam. I closed it in 4 jars, three of them 380 ml each, one 250 ml and a little more left, we ate it with pancakes.

Here is such a simple recipe for delicious thick strawberry jam with pectin. The jam turns out to be very fragrant, the consistency is just perfect and tasty. It will last all winter long and will be a great addition to your desserts or just to tea. Bon appetit!

At the beginning of summer, everyone wants to eat local fresh strawberries. However, it's time to make a healthy and very tasty preparation for the winter - strawberry jam. We offer you several recipes for strawberry jam.

chapter 1. Classic strawberry jam recipe in 30 minutes

According to this simple recipe, in just 30 minutes you will get a thick and viscous jam, jelly-like, homogeneous, very tasty and richer in taste than regular strawberry jam.

Ingredients:

• strawberries - 1 kg
• sugar - 1 kg
• lemon juice - 1 tbsp. l.

Section 1. Cooking

1. I wash the strawberries, remove the tails and dry them to get rid of excess moisture. Any berry is suitable for making jam: large, small, overripe and slightly crushed. It may not be perfect, but it must be sweet and ripe, then the jam will turn out to be very tasty and fragrant. The largest specimens can be cut into pieces, but this is not necessary, as a blender will still be used in the end.

2. I fall asleep with sugar in a ratio of 1: 1. I leave it at room temperature for 2 hours, stirring from time to time, so that the berries release the juice.

3. I pour the released strawberry juice into a saucepan where cooking is planned. It is advisable to use wide dishes, then due to the large evaporation area, moisture will quickly evaporate. Stirring with a wooden spatula, bring the syrup to a boil.

4. I put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will retain the color of the product and make the taste less cloying. I boil for 10 minutes, stirring and removing the foam. During this time, the strawberries will give even more juice, they will literally float in the syrup.

6. Cook the jam until thickened over medium heat (boiling should be active), stir with a spatula. Time it takes 20-25 minutes. The jam will gradually become more viscous, and after complete cooling it will thicken even more.

7. I pour strawberry jam into jars, always sterilized and dry. Close with clean tin lids. I turn it upside down, wrap it up and leave it in this form until completely cooled. I transfer it to storage in a cellar or in another cool place, isolated from sunlight. The blank is perfectly stored for 1 year.

Strawberry jam according to the recipe turns out to be tasty, thick, viscous and jelly-like.

chapter 2. Strawberry jam with lemon, cardamom and star anise

Thanks to a few cardamom capsules, star anise, lemon zest and juice, we will give homemade strawberry jam an illuminating aftertaste, a pleasant chill and new notes. A delicious delicacy is prepared in 5 minutes, combined with any cheese, cottage cheese, suitable as a sauce for pancakes, other pastries, including white toasts.

Ingredients:

• strawberries (fresh) - 500 g;
• sugar - 500 g;
• cardamom - 3-5 capsules;
• star anise - 1 star;
• lemon - 1/2-1 pc.

Section 1. Cooking

1. First of all, we sort out the berries, leaving ripe ones for harvesting, without damage and rot - soak for a couple of minutes in cold water, remove all contaminants, then rinse under running water.

2. Tear off the stalk from each berry, chop clean strawberries to a smooth puree. We use an immersion blender.

3. We shift the strawberry puree into a thick-bottomed ladle / pan, pour out all the granulated sugar and put on a small fire.

4. Immediately add natural flavors, in our example - fragrant cardamom and star anise, you can also throw a pinch of dried and ground mint. For convenience, the star anise and cardamom capsules are placed in a gauze bundle. We continue to heat the composition and at the same time saturate it with amazing smells.

5. Bringing to an active boil, remove the pink foam that appears on the surface.

6. Dip a portion of lemon zest into the hot mixture. Three small chips, without touching the bitter flesh. The dosage of zest varies from 1 to 3 tbsp. l.

7. Next, pour in the juice of half or a whole citrus, stirring, cook for about 5 minutes.

8. We extract the used spices.

9. Pour the fragrant strawberry jam with lemon into sterile jars and store it on the pantry shelf under a hermetically sealed lid.

chapter 3. strawberry mint jam recipe

Mint will add a piquant aftertaste to your strawberry jam.

Ingredients:

• strawberries and sugar in the amount of 5 and 7 glasses, respectively;
• a bunch of fresh mint leaves;
• small lemon;
• a glass of boiling water;
• thickener 2 packs. It can be - gelfix, confiture or pectin.

Section 1. Cooking

1. For strawberry jam, you need an infusion of fresh mint. It can be obtained from boiling water, which is poured over the prepared grass. Strain after 30 minutes.

2. Combine mint and sugar in a stainless steel bowl and bring to a boil.

3. Pour the strawberries cut into 4 parts, pour in the juice of freshly squeezed lemon and wait for the mass to boil. Remove the foam, stir with a wooden spatula.

4. After boiling, add a thickener and actively mix the strawberry-mint mass,
Let the jam simmer for 1 minute and remove from heat.

5. Process jars and lids until the jam spills. Either steam sterilize, or in the oven, or in a slow cooker, or in the microwave.

6. Roll up the jam with lids, turn the jars over, put them upside down and wrap them in a blanket.

7. After the jam has cooled completely, transfer it to the cellar for storage.

chapter 4. Delicious and thick strawberry jam

We suggest adding an orange to strawberries, and to make the jam thick, we use gelatin in this recipe.

Ingredients:

• 2 kg strawberries;
• 1 kg of sugar;
• 500 g of orange pulp;
• 40 g of gelatin (previously diluted in 200 g of boiling water).

Section 1. Cooking

1. Preparation of berries: washing, cleaning of green leaves, removal of rotten and damaged fruits. The orange is peeled and crushed with a blender.

2. Processing: crush the strawberries until smooth (mashed). Pass through a sieve to weed out small bones. This will give the jam beauty and tenderness.

3. Cooking: sugar and orange are added to the puree, the whole mixture is boiled over medium heat for 20 minutes. For quick dissolution of sugar and uniform heating, it is necessary to constantly stir the boiling mass. Additional ingredients can be added as desired.

4. Completion: after 20 minutes, the pot with jam is removed and covered with a cloth (gauze, towel) so that it absorbs moisture and the jam becomes thick. It is advisable to repeat the cooking step twice to get the optimal consistency of a great dessert. During the last cooking, add gelatin.

5. Roll up the jam with lids, turn the jars over, put them upside down.

6. Jars of thick jam are ready for storage.

Chapter 5. Video recipe