Strawberry is the queen of berries. You probably won’t find a person who would be indifferent to this delicacy. And of course, zealous housewives I am concerned about the issue of preserving this wealth. You can freeze berries, but not everyone likes it - the berries lose their flavor after defrosting. appearance and can only be used as a raw material for compotes, jelly or smoothies or filling in pies and pancakes.
You can make jam or compote, but the recipes use quite a lot of sugar. Strawberry in own juice may be the best solution. To do this you will have to tinker a little, but you will be happy with the result, that’s a fact.
It is better to take small jars for strawberries in their own juice - 0.5 liters. Sterilization of strawberries in small jars will be much faster, which will allow for more complete preservation of vitamins and other useful material. Before storing the berries, the jars should be prepared: wash the jars with baking soda or laundry soap, rinse thoroughly and sterilize over steam or in hot oven. Boil the lids for rolling.
Sort the strawberries, remove any rotten ones, rinse thoroughly in cold water and sprinkle with boiled, cooled water. Then lightly dry the strawberries on a towel. Place the berries in an enamel bowl and add sugar according to the chosen recipe. Leave the strawberries for 8-10 hours (overnight) to release the juice. After this, put it in jars and sterilize. Any wide saucepan or boiler is suitable for sterilizing jars of berries. Be sure to place a cloth or wire rack at the bottom, otherwise the jars may burst. Here, in fact, is such a simple algorithm.
There are few recipes for strawberries in their own juice, they differ in the amount of sugar and the time of sterilization of strawberries in jars, so our site offers you to familiarize yourself with all the options, and you, having chosen the most suitable one, stock up on strawberries in your own juice to delight your household in the winter.
Strawberries in their own juice (basic recipe)
Ingredients:
1 kg strawberries,
250 g sugar.
Preparation:
Prepare the berries, wash, dry and cover with sugar for 8-10 hours. After this time, transfer the berries to sterilized dry jars (preferably half a liter), fill with the released juice and cover with sterilized lids. Place the jars in a container with water, wait until it boils and sterilize from this point on for 10 minutes. Roll up the lids immediately. From the specified amount you will get 2 half-liter jars.
Strawberries in their own juice with citric acid
Ingredients:
1 kg strawberries,
300-350 g sugar,
2-3 g citric acid.
Preparation:
Sprinkle the prepared berries with sugar and leave overnight. Pour the released juice into enamel pan and heat almost to a boil (up to 90-95ºС). Place the berries in jars and fill with hot syrup, leaving 2 cm to the edge. Place in a saucepan with water, bring to a boil and sterilize for 10 minutes from the start of boiling. Roll up and cool without turning over.
Strawberries in their own juice (syrup)
Ingredients:
1 kg strawberries,
600-700 g sugar.
Preparation:
Dry the sorted and washed strawberries and add half the amount of sugar. Leave overnight in a cool place to release the juice. Then strain the juice into an enamel pan and boil. Place the berries in a colander in small portions (in one layer) and blanch in boiling syrup for about 20 seconds. Transfer the blanched berries into sterilized dry jars, filling them one third full. When all the berries are laid, add the remaining sugar to the syrup, bring, stirring, to a boil and pour into jars. Cover with lids, place for sterilization (10 minutes from the start of boiling) and roll up.
That's all the recipes. Make preparations from the divine berry to cold winter you were warmed by memories of summer.
Bon appetit!
Larisa Shuftaykina
Strawberries in their own juice for the winter, a recipe with a photo of which we offer, is a godsend in the cold season! Of course, now you can find fresh strawberries on winter shelves. But, this is just “red grass”, not a berry. But the home-prepared berry in its own juice turns out fragrant, tender, almost like fresh. Moreover, the final product can be said to be two-part. You get both berries and strawberry syrup. It turns out very tasty, which can be prepared using strawberries in its own juice.
This is not to say that cooking strawberries in their own juice is quick. But you can’t call it complicated either. Just do everything consistently and you will succeed! 
Compound:
- 1.5 kg fresh garden strawberries,
- 0.5 kg granulated sugar
Recipe with photos step by step:
my cold water strawberries, tear off or cut off the stalks, sort them out. Place in a colander or scatter on towels to drain the water from the berries.
Place in a saucepan or small bowl food products. It is advisable that the dishes be enameled coating.
We measure out half a kilo of granulated sugar and sprinkle it on the berries.
Let it soak in sugar. Time required for impregnation: from 8 to 10 hours. I put the strawberries in the refrigerator to soak and cover the bowl. cling film so that the strawberries do not absorb foreign odors. During this time, the strawberries will release a lot of juice.
Place the bowl with strawberries on a warm stove. And on low heat just heat, do not cook, the berries. Granulated sugar should completely dissolve.
We sterilize glass jars and lids.
Place the strawberries and syrup in a sterile container.
Now our task is to sterilize the product already placed in jars. We will sterilize using regular saucepan. Pour water into it at the same temperature as the jars with laid out strawberries. (This important condition so that the temperature difference does not cause the glass to burst.) Place the jars of berries in the water. The water should be somewhere up to the neck of the jars, or a little lower. If necessary, add water or, on the contrary, drain the excess. The main thing here is that when boiling, water does not get inside our preparations.
We cover the jars with strawberries with sterile lids (just put them on top, don’t screw them on). Turn on the stove and simmer over low heat for 10 to 15 minutes. The starting point is the beginning of boiling.
We remove our installation from the stove and turn off the fire. Carefully remove the jars using oven mitts (be careful, the pieces are hot).
Now the lids can be rolled up, which is what we do. Let's check how tight the rolling process was. To do this, tilt the jars to the right and left. If no drops appear, turn the jars over and put them on the lids. In this inverted state we will leave them for a while. We are waiting for the strawberries to cool completely.
We check whether our workpieces have leaked. If it is dry under the jars, we remove them before winter. Berry preparations in its own juice, it is recommended to store it in a cool place, protected from sunlight. For example, in a basement or cellar. If you haven't prepared yet
Crushed Victoria (garden strawberries, wild strawberries) from IrishkaK
I don’t cook the berries at all and grind the sugar 1:1 with a masher with sugar (in a saucepan), put it in the refrigerator for a day or two. During this time, I pull out the pan several times and stir everything (so that the sugar disperses). Then I put the berries and sugar in jars (preheated in the oven, heat it to 250 C). I close the lids and store either in the refrigerator or in a cold cellar (so that the temperature is the same as in the refrigerator).
Victoria jam (garden strawberries, wild strawberries) from Nick
Victoria is covered with sugar overnight (I do it by eye, but the ratio is approximately 1 part Victoria + 0.8 sugar), then brought to a boil. It boils for about 5 minutes. I remove it from the stove, let it cool and bring it to a boil again. I cook for 5 minutes and pour into hot sterilized jars. I twist it (you can put it “under a fur coat” or you can leave it out). Sometimes I immediately add sugar and cook when it boils for about 15 minutes - and in sterilized jars.
Recipe from Sveta-sarsmis. Sveta's text:
- 1 kg strawberries
- 2 tbsp. l natural vanilla sugar
- 5 black peppercorns (I added 10)
- 500 g of special sugar for Dansukker jam (I took 800 g. regular sugar. sand)
- 2 tbsp. l lemon juice
Place peeled strawberries in a saucepan, sprinkle with vanilla and regular sugar. Wait until the juice comes out. Grind black pepper coarsely in a mortar and add to strawberries. Pour in lemon juice and place the pan on low heat. Let it boil, skim off the foam. Cook for 5-10 minutes (depending on the type of strawberry, the more juice formed, the longer you cook) Remove from heat. Cool for 30 minutes, stirring occasionally. Pour into sterilized jars and close with lids. As you can see, I didn’t regret the pepper. It seems to me that 5 pieces will clearly not be enough) And the pepper, of course, can vary in spiciness. Mine was apparently kind of old and required exactly this amount in order to feel its aroma and spiciness.
Notes:
- By chance I had a double portion.
- I didn’t have lemon, I really didn’t want to go out and get it in the heat, so I added a 10g sachet of citric acid to 2 servings of jam.
- Vanilla sugar ended, so I didn’t want to go after it in the heat either. And I put a vanilla pod in the jam.
- Very tasty and aromatic!!
Victoria jam (garden strawberries, wild strawberries) with white chocolate “Kiss of Marlene Dietrich”
- 1 kg strawberries (I had very small ones, so I didn’t have to cut them)
- 500g of gelling sugar (I never had this before, I took 800g of regular sugar)
- 5g citric acid
- 1 bar of white chocolate (100g)
I sorted out the strawberries, washed them, dried them, sprinkled them with sugar mixed with citric acid.
Bring to a low boil over low heat. If with gelling sugar, then cook for 5-10 minutes, I cooked a little longer, about 15 minutes. At the end of cooking, turning off the stove, poured in finely chopped White chocolate. Stirred until dissolved, poured into sterilized jars, immediately closed with Twis lids and, as recommended in the original recipe, turned the jars upside down for 5 minutes.
They say that jam can be stored refrigerated for 4 months. I'm not going to keep it for that long, I feel like it'll run out soon.
The chocolate was white porous “Air” from the Rossiya factory.
The syrup turns out opaque, with matte chocolate stains.
Victoria jam (garden strawberries, wild strawberries) with basil from vikany
My friend went on a business trip to Michigan, and from there she brought us a gift of jam made at a local farm. The owners of the farm, husband and wife, grow all their food without fertilizers, all natural. And there, on the farm, they make jam, dry mushrooms and fruits. Girlfriend brought 4 different jars jam, most of all I liked the blackberry jam with shiraz (red wine) and Strawberry jam with basil
Once upon a time I did fruit salad made from strawberries and basil, but I didn’t think of adding basil to the jam. Basil and strawberries are a wonderful combination, basil kind of adds a freshness to the taste. There was a farm phone number on the jar of jam - I tried to find out the recipe for the jam, but to no avail. I made the jam as I usually do, but added basil - it turned out almost the same as delicious jam from a jar.
From this quantity of products you will get 2.5 tbsp of jam
- 1 kg strawberries, peeled
- 1 tbsp + 1/2 tsp fresh lemon juice
- 1-1.5 tbsp sugar
- 2-3 tbsp coarsely chopped basil leaves
Mix strawberries and lemon juice and place in a saucepan. Turn on the gas and heat the strawberries and sugar over low heat, stirring frequently. The strawberries should release a lot of juice, it will take about 40 minutes.
Then add sugar and bring to a boil. Cook over medium heat, stirring for about 15 minutes, add basil 2-3 minutes before readiness. Then cool the jam completely, skim off the foam and put it in jars.
The jam can be stored in the refrigerator for 2-4 months. Or you can put the jam in sterilized jars, close with metal lids and store for about 1 year.
Victoria orange jam (garden strawberries, wild strawberries) from Kateryonok
- 250g oranges
- 650g sugar
- 380g strawberries
- 2 tbsp. chopped mint or lemon balm leaves
- 2-3 tbsp. orange liqueur
Scald the oranges, cut them in half and slice thinly. Then, mix with 250g of sugar and leave to infuse overnight. Mix the washed, peeled and slightly mashed strawberries with the remaining sugar and let it brew for an hour. Then combine oranges with strawberries. Add mint or lemon balm, bring to a boil and cook for 4 minutes. Then add 2-3 tbsp. orange liqueur. After this, immediately pour the jam into clean jars with a screw cap and close tightly.
Victoria jelly (garden strawberries, wild strawberries) from Kateryonok
- fresh strawberries - 300g
- sugar - 150g
- gelatin - 2 tbsp. spoons
- lemon
Mash the washed berries, squeeze out the juice, strain it. Pour 1 liter of hot water over the remaining pulp, add sugar, and bring to a boil. Strain the broth. Add pre-soaked gelatin to the cooled broth, stir, bring to a boil and pour in strawberry and squeezed lemon juice. Pour into bowls, after rinsing them first. cold water, and refrigerate until cold.
Victoria (garden strawberry, wild strawberry) in its own juice from Eos
Sprinkle smaller berries with sugar (200-250g per 1 kg of berries) in layers and place in the refrigerator overnight. Then place the berries in jars up to the height of a hanger. Heat the remaining juice, but do not boil, and pour it over the berries. Cover the jars with lids and pasteurize hot water(45-50 degrees). Bring the water temperature to 80 degrees and hold 0.5 jars for 7-8 minutes, 1 liter jars for 12-15 minutes, or sterilize (from the moment the water boils) for 4 and 7 minutes, respectively. Remove the jars, roll up the lids and place them upside down.
Or: Place small berries in jars and pour boiling water over them, cover with lids and sterilize in a pan with heated water: 0.5 liter jars for 9-10 minutes, and 1 liter for 10-12 minutes. Roll up and cool.
Victoria compote (garden strawberries, wild strawberries) from Nick
For 1 liter approximately 150g of sugar (i.e. three liter jar take 450-400g sugar).
Fill a sterilized jar a third with berries, add sugar to the water, bring to a boil, pour the syrup into the berries in the jar, screw on the lid - and into a fur coat for a day.
It was an experiment, in my opinion, everything worked out. Dried strawberries taste sweet and very strawberry-like, on top they are dry (naturally) and a little “leathery”, and soft and chewy inside. I remember when I was a child, my grandmother dried apples, pears, apricots, and plums in the sun, but somehow they never dried strawberries. I wanted to bake a cupcake, one of the ingredients was dried strawberries. I have never bought or paid attention to how much dried strawberries cost, imagine my surprise when I saw $10.00 for 450 g on the price tag. I still bought strawberries, but they most likely had been left behind in the store - they turned out to be hard and with a strange taste. I decided to try drying strawberries myself. I made quite a bit, 600-700 grams for testing.
- 1 kg strawberries
- 2 tbsp ascorbic acid
- 1 liter of water
You need to choose beautiful small berries of the same size. The berry should be ripe, but not overripe. I read on the Internet that to preserve color, you need to dip the berries in a solution with ascorbic acid. First you need to wash and peel the berries. Then dip into a solution with ascorbic acid - 2 tbsp per 1 liter of water.
I don’t have a roof for drying berries, and our humidity in the summer is 85% or higher, so I dried the berries in the oven. Line the oven rack with a cotton towel (or gauze) and place the berries on top in 1 layer. Heat the oven to 70, the oven door should be slightly open (I used a wooden spoon) to allow steam to escape. The drying process will take 4-8 hours. The smaller the berry, the faster it will be ready. The berries should be dry and soft.
Place dry berries in a large bowl and leave in a warm, well-ventilated area for 10-14 days. Berries need to be stirred 1-2 times a day. Then transfer the berries to a jar, close tightly and store in a cool, dry place. And my mother dried the strawberries in the sun for 4 days. I turned the berries twice and moved them into the house at night to avoid excess moisture from dew.
If there were people on the street different ages asked what berry they associate with the taste of summer, many would probably say . It is this gift of nature that is the most beautiful, fragrant and delicious! It is not surprising that from year to year our housewives come up with many new recipes for canning strawberries: everyone wants to preserve the taste of this berry until winter. However, the simplest recipe is the most successful! Strawberries in their own juice are an ideal preserve, consisting only of berries and sugar, because they almost completely retain the taste of fresh strawberries.
Ingredients:
- strawberries – 1 kg.
- sugar – 500 gr.
In addition to the ingredients themselves, you will need: 3-4 half-liter jars with screw-on lids, a large saucepan in which these jars will fit, several liters of water for pasteurization. If you prefer traditional metal lids for conservation, then you should also have a seaming key at your disposal.
Strawberries in their own juice preparation method:
1. Sort the strawberries: for preservation, set aside only the strongest and beautiful berries. It is better to use crushed or not quite ripe strawberries for, or compotes. The best berries without the tails, place in a bowl, cover with water and rinse well. At the same time, do not let the berries soak in water for more than 5 minutes: they will absorb too much moisture and become unsuitable for preservation. Drain the water from the washed berries.
2. Place strawberries in clean jars, sprinkling them with sugar. That is, lay out one layer of berries, then sprinkle it with sugar, then lay out another layer of berries, and so on, until the very top of the jars.
3. It’s best to place small strawberries on top with a slide. During the preparation process, the berries will shrink and “squat”, so small strawberries from the upper “tier” will settle deeper into the jar. After filling the jars with strawberries and sugar, place them in a cool place (but not in the refrigerator) so that the strawberries release their juice.
4. As soon as the strawberries release enough juice to fill 1/3 of the jars, place a cloth napkin on the bottom of the pan to prevent the jars from bursting, place the jars in the pan, cover them with lids (but do not screw them on) and fill them up to the hangers with water.
5. Place the pan on the fire, bring to a boil and boil (pasteurize) for 5 minutes. If you apply liter jars, then you will need to boil the jars for 10 minutes. During this time, the strawberries will shrink even more and release juice.
5. If you save packaging, you can package strawberries from one jar into the rest, because after pasteurization no more than 4/5 of the volume will remain in each jar. Then remove the hot jars from the pan and immediately screw on the lids. Turn the jars upside down and place them covered with a kitchen towel. Once the jars of strawberries have cooled completely, they can be moved to a permanent storage location.
Strawberries in their own juice are an excellent treat for those with a sweet tooth! You can put it in children's milk porridges, add it to pancakes or cheesecakes, and also eat it just like that, with spoons.
Bon appetit and successful conservation!!!
Best regards, Victoria Dolgova.
Recipes for strawberry jam for the winter
We suggest you try the recipe for strawberries in your own juice. He will save wonderful aroma berries before winter and even novice cooks can do it...
14 h
130 kcal
4.5/5 (2)
Strawberries are a very responsive berry to care for. A little fertilizer, regular feeding and cutting off excess whiskers - and she is ready to shower her owner with a real scarlet sweet hail. And so, the gardener is faced with the question: what to do with such a bountiful harvest? You can’t just eat that many fresh strawberries!
What you need and how to cook strawberries in your own juice
Yes, we won’t be able to use it right away, but we also can’t let the valuable product go to waste. Let's try to think how to preserve the original taste and aroma of delicious fruits, while preserving them for many months. Jam, jam, compote... or maybe cook it in its own juice?
Ingredients
Nothing extra - just berries and sugar . In principle, the number of components can be any, it is only important to maintain a two to one proportion.
How to store canned strawberries in their own juice
Strawberries are stored in their own juice in the same way as any other berry twists: Sun rays and heat are dangerous for her, and in the dark and cool it can last until the next harvest season.
You can cook with it all the same dishes to which you usually add fresh berries or Strawberry jam. These can be pies and casseroles, compotes and cocktails, fruit platter and even cakes - the classic combination with cream will please any birthday person. But of course, It's best to eat it the same way as freshly picked - without everything.
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