Strawberry jam is the dream of any sweet tooth!
The delicacy has an amazing berry taste if prepared correctly.
The maximum flavor of summer is stored in jam that is not heat-treated.
But how to do it correctly?
Strawberry jam without cooking - general principles of preparation
Usually, different berries are used for jam: broken, crushed, overripe. But this move doesn't work here. The workpiece is not subjected to heat treatment, so the strawberries must be clean, without signs of spoilage or rot. Otherwise, souring cannot be avoided.
General cooking technology:
1. Remove the tails from the strawberries, sort through and throw away spoiled specimens.
2. The berries are washed from dirt and dust.
3. Place the strawberries in a large sieve or on a laid out diaper and allow to dry.
4. Combine the main ingredient with sugar.
Berries can be harvested whole, cut into pieces, or pureed. The exact processing method depends on the formulation used.
It is advisable to put any jam in sterile jars. This will prevent it from souring and premature molding. All utensils (spoons, bowls, pans) must also be clean and dry. Drinking water should be used for washing berries.
Recipe 1: Strawberry jam without cooking “Quick”
The recipe for the simplest strawberry jam without cooking, which requires storage in the refrigerator. To prepare it you will need a blender.
Ingredients
0.5 kg strawberries;
0.8 kg sugar.
Preparation
1. Wash the berries, remove the stems and place them on a clean towel. Let it dry.
2. Place the strawberries in a bowl, add half the prescription sugar and blend with a blender.
3. As soon as all the grains have dissolved, add the rest of the sugar and beat again. Now it will be more difficult for it to dissolve and some of the grains may remain. Over time, they will melt.
4. Place the prepared jam into pre-sterilized jars, close the lids tightly and place in the refrigerator.
5. The workpiece will last perfectly for 3 months if no debris, water or other impurities get inside.
Recipe 2: Strawberry jam without cooking with pieces
Recipe for strawberry jam, which is also stored in the refrigerator, but does not need to be pureed.
Ingredients
1 kg of berries;
1 kg sugar.
Preparation
1. Cut the washed and dried strawberries into small pieces.
2. Place the berries in layers in an enamel or glass bowl, sprinkle each row with prescription sugar. We simply pour the remaining sand on top.
3. Cover the vessel and leave overnight or all day to release the juice.
4. Take a large spoon and mix. Leave for another hour.
5. We process the jars over steam and dry them.
6. Pour the jam and seal with sterile lids.
7. Place in the refrigerator for storage.
Recipe 3: Strawberry jam without boiling the berries
The recipe for a very interesting jam, in which only syrup is boiled. This technique allows you to preserve the fresh taste and aroma of the berries. But in order for everything to work out and the workpiece to be preserved, you need to strictly follow the technology.
Ingredients
2 kg of berries;
1 kg sugar;
100 ml water.
Preparation
1. Wash the berries. It is advisable to use small strawberries. Large specimens can be cut into several pieces. Let's leave it aside for now.
2. Cook syrup with sugar from the recipe water, it will turn out very rich, start cooking over low heat so that the sugar does not burn. Boil for three minutes.
3. Pour boiling syrup over the strawberries, cover and leave for an hour. The berries will release juice and the syrup will become thinner.
4. Place the berries in a colander, let the new syrup drain and put it back on the fire. Boil for a couple of minutes.
5. Pour the boiling syrup into the berries, leave again for an hour.
6. Drain the syrup and boil it for the last five minutes. At this time, place the berries in sterile jars.
7. Pour syrup over the strawberries, close the lids, you can roll them up, it will be more reliable. Let it cool under a blanket and put it in a cool basement for storage. Can be left in the refrigerator.
Recipe 4: Strawberry jam without cooking and heating
A version of strawberry jam without cooking for those who do not like the crunch of sugar. The mass is not boiled, but heated on the stove until the grains are completely dissolved.
Ingredients
1 kg strawberries;
1.5 kg of sugar.
Preparation
1. Pour the washed and stemmed berries into a saucepan or basin.
2. Add all the sugar at once, mix, leave for 3 hours to release the juice. You can do this the day before. It is better to cover the vessel so that nothing gets into it.
3. As soon as the strawberries give juice, stir and put the jam on the stove. Heat up to 80 degrees and turn off. Stir.
4. After an hour, turn on the stove again and heat it up again.
5. Repeat the procedure four times, more if possible.
6. For the last time, heat the jam and, while it is hot, pour it into a sterile container. Cool and store.
Recipe 5: Strawberry jam without cooking with lemon
A wonderful version of raw strawberry jam with lemon. Aromatic citrus not only gives its taste, but also helps preserve the preparation and prevents it from quickly disappearing.
Ingredients
1 kg strawberries;
1 large lemon;
1.2 kg sugar.
Preparation
1. Cut the washed berries in half and sprinkle with sugar. Let stand for 10 hours, it is advisable to stir periodically so that the grains dissolve.
2. Wash the lemon and cut it into several parts to remove the seeds. If you leave them, the jam will taste bitter.
3. Twist the citrus through a meat grinder or grind it in a food processor.
4. Transfer the lemon to the strawberry jam and stir again. If the grains of sugar have not dissolved, you can slightly heat the mixture on the stove, but do not boil.
5. Place the aromatic preparation into sterile jars and place in the refrigerator.
Recipe 6: Strawberry jam without cooking with ginger and white chocolate
A recipe for amazing strawberry jam without cooking, which does not last long and should be consumed within a week. But this is not a minus of the recipe. The preparation can be a great addition to desserts, ice cream, and baked goods.
Ingredients
1 kg strawberries;
40 grams of ginger;
0.05 kg white chocolate;
1 kg sugar.
Preparation
1. If the berries are large, you can cut them into pieces.
2. Add sugar and leave for 10 hours to release the juice, preferably stirring.
3. Put the jam on the stove, heat it a little until the juice dissolves and drain the berries into a colander.
4. Grate the ginger into fine shavings or make a puree using a blender.
5. Add ginger to the juice and heat to 80 degrees.
6. Break the chocolate into small pieces and add to the syrup, stir. You don’t have to dissolve the tile completely, just let some pieces remain.
7. Mix the aromatic syrup with the berries and you can put the mixture into jars.
8. Ginger jam can be stored in the refrigerator for up to 10 days.
Recipe 7: Strawberry and raspberry jam without cooking
A jam recipe that combines the summer flavor and preserves all the benefits of the berries. Preparation for those who have them sing at the same time.
Ingredients
0.5 kg strawberries;
0.5 kg raspberries;
1.6 kg sugar.
Preparation
1. Wash the strawberries and cut the berries into several parts so that the pieces are small.
2. Add washed raspberries to the strawberries. There is no need to grind it, it will be well soaked in syrup.
3. Add granulated sugar and stir. We leave it for five hours.
4. Place on the stove and heat over low heat to dissolve the remaining sugar.
5. Place the mixture into sterile containers and seal. Store in a cool place with a temperature no higher than 8 °C.
Souring is a common problem with sweet preparations without cooking. Everyone knows about sterility, but few people pay attention to sugar. But it is in it that you often find rubbish, crumbs, and various impurities. For jam, use only fresh sand from the package and never from a sugar bowl.
To prevent jam from developing mold on the surface or a candied crust, you can simply sprinkle powder on top of the jam. And it is very important to package the product hermetically.
To prevent the preparation from becoming sugared, you can add a little citric acid or fresh citrus juice to the jam and stir.
Many people store jam in plastic bottles, and they fit perfectly in the refrigerator door. But few people know that plastic releases the harmful substance bisphenol-A, which goes into jam and pollutes the human body.
There are different options for making strawberry jam with whole berries; earlier we talked about how to make strawberry jam with whole berries using heat treatment. This time we’ll talk about something unusual about making strawberry jam without boiling the berries with gelatin. It has a wonderful consistency. The syrup in it after cooling becomes like a delicate jelly. Fruits in jam, thanks to the gentle heat treatment, perfectly retain their shape and density, but become a little paler. Strawberries give their color and aroma to the syrup, perfectly preserving the taste.
Taste Info Jam and marmalade
Ingredients
- strawberries – 1 kg;
- granulated sugar – 800 g;
- instant dry gelatin - 2 tbsp. l.
The output from the specified amount of products should be 700–800 ml of jam.
How to make strawberry jam without boiling the berries with gelatin
When choosing strawberries for preparations, it is better to give preference to medium-sized fruits with a good aroma. Berries for jam with gelatin must be strong, healthy and dry. They should be placed in a colander and rinsed under sifted running cool water. After this, the colander needs to be placed on a tray to drain the water. 
Then the tails should be torn off from the berries. This must be done carefully so as not to crush the fruits. 
The strawberries prepared in this way must be poured into a spacious enamel pan or basin. It is better to cook no more than 1 kg of berries at one time so that they do not bruise. 
Separately, boil the syrup in a non-oxidizing container. To do this, pour granulated sugar into 100 ml of warm, boiled water. The container should be placed on medium heat. Its contents should be stirred frequently until the sugar grains are completely dissolved. Then the syrup should be allowed to simmer for 3-5 minutes. The resulting foam should be removed with each boiling, otherwise the jam may turn sour. When the syrup becomes clear, pour it over the strawberries. 
The strawberries are not boiled, they are simply in the hot syrup.
At first there will be little liquid, but gradually the berries will warm up and begin to release juice. After 1-2 hours they will be completely immersed in the syrup. 
When the syrup has completely cooled, you need to catch the strawberries from it with a simmer and transfer it to a separate container. 
The remaining syrup must be brought to a boil again and simmer for 5 minutes. 
After which the berries should be immersed again in hot syrup with the burner turned off. 
This procedure must be repeated 2 more times at intervals of 2 hours. Gradually, the strawberries will release juice, becoming saturated with sugar syrup. Before the last boiling, the fruits should be caught from the syrup and placed immediately in sterile dry jars. It is better to take small containers with a volume of 250 ml. The berries should fill the jars 2/3 full. 
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Separately, in a small bowl, soak instant gelatin in 50 ml of hot water. It should be heated until completely dissolved. Pour the gelatin into the syrup and put it all on the fire.
This time there is no need to boil the syrup, otherwise the gelatin will lose its properties. It needs to be heated until the first bubbles appear and removed from the stove. Pour hot syrup into jars with strawberries.
The jam should be rolled up immediately and allowed to cool without wrapping it in a blanket. If you store such a preparation in the refrigerator, the syrup will thicken and become jelly-like. At room temperature, strawberry jam without cooking the berries with gelatin is no different from regular jam and can be stored for 1 year.
You can also prepare a lighter version of jam without cooking: mix 1 kg of strawberries with 1.5 kg of sugar, chop or grind, leave in a bowl until the sugar dissolves and transfer to dry sterilized jars, add a few tablespoons of sugar on top to form a crust. You can close it with a regular lid. Of course, there is a lot of sugar in such jam, but without a large amount of sugar, live jam will turn sour without any heat treatment. You can store it in the pantry for the first three months, and then if you don’t eat it, move the jam without cooking to the bottom shelf in the refrigerator. This advice applies not only to strawberry jam, but also to any other jam that does not require cooking or sterilization.
Strawberries are a very tasty and healthy berry. Jam and compotes are made from it, some are frozen in the freezer, you can find them on our website.
In order not to subject the berries to unnecessary heat treatment and to preserve all the beneficial substances, ways have been invented to preserve them for the winter without cooking. This “jam” is also very fragrant, very similar to fresh strawberries.
Recipe for "raw" strawberry jam
This recipe for making strawberry jam without cooking is suitable for those housewives who do not have a large freezer and nowhere to freeze strawberries. The recipe is delicious and very simple.
“Raw” jam is covered with a layer of sugar (1-1.5 cm) to form a “plug” that will protect homemade preserves from spoilage and mold.
You need to take sugar and strawberries in equal proportions. These ingredients are ground in a meat grinder and placed in sterilized jars.
When the jars are filled with strawberries, a layer of sugar is placed on top “for preservation.” Our strawberry jam without cooking is ready.
In order for the jam to remain jam and not turn into homemade liqueur, you need to follow only 3 rules:
- Berries must be clean, fresh and ripe.
- Jars for storing jam are sterile.
- Raw jam should be stored in the refrigerator or cellar.
Strawberry jam without cooking
For 1 kg of strawberries you need to take 800 g of sugar.
1. Wash the strawberries, remove the stems or dry them. Cut each berry into 4-6 pieces.
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2. Place the berries in layers in a bowl, alternating with sugar. leave at room temperature overnight. During this time, the strawberries will give juice, in which the sugar should completely dissolve. If necessary, gently stir the jam several times with a spoon.
3. Sterilize the jars over the steam of a boiling kettle for 10 minutes. Place the jam in hot jars and close the lids. Keep refrigerated.
Strawberry jam without boiling the berries
Strawberry jam prepared in this way has a beautiful rich color and aroma, which is very noticeable in winter.
Ingredients:
- 2 kg strawberries
- 1 kg sugar
- 0.5 glasses of water
Recipe for jam in syrup:
1. For strawberry jam, take small but ripe strawberries. Remove the stems, wash the berries under running water and drain on a sieve. Then place the strawberries in a bowl.
2. In another bowl, cook the syrup: add 0.5 cups of water to 1 kg of sugar and set to simmer over medium heat. Cook the syrup for 5-7 minutes until it becomes thick, but not white. Checking it is quite simple, take a little syrup with a spoon and blow lightly on it; if the syrup has become viscous and almost frozen, then it is ready.
3. Now pour the hot syrup over the strawberries, cover them with a lid and let them cool. At this time, the strawberries give up their juice and the syrup becomes liquid.
4. Then we strain the cooled strawberries onto a sieve, and let the expressed juice boil for 5-7 minutes.
5. Place the strawberries in the bowl again and pour boiled hot syrup over them. Let the strawberries cool completely again.
6. And we repeat this procedure again.
If you want the syrup to be thick, then add more sugar and boil well.
7. After the third such procedure, we put the strawberries in sterile jars and fill them with boiling syrup, roll them up with lids and put them in a blanket.
The point is that we don’t cook the berries at all, we only boil the syrup 3 times, maybe 4 times.
Heat treatment of fruits and berries deprives them of some of their beneficial properties, so some housewives prefer to make winter preparations with fresh produce. This move also has a positive effect on the appearance of the preservation. However, is it possible to make strawberry jam without cooking and what are its features?
Strawberry jam recipe without cooking
Do you think that such a delicious delicacy cannot be prepared without long heat treatment? In vain. Cooking increases the lifespan of preserves, but even without it, the jam will last in the cellar or refrigerator for the whole winter. Before studying different methods of harvesting strawberries, you need to take into account some rules for working with them, ignorance of which will negatively affect the result of the work. Things to remember:
- Strawberries with sugar for the winter without cooking will not work if there has been a lot of rain this summer: the berries will be watery and will not survive long-term storage.
- This product needs to be ground and boiled, otherwise it will have to be eaten within a couple of weeks.
- It is best to take country berries for this technology: they release juice well, unlike forest berries, which require a large amount of sugar due to their dryness.
- If you make strawberry jam without cooking, the berries must be ripe: unripe ones without heat treatment are dangerous for the body and do not have the most pleasant taste.
- If there is a shortage of sugar and you want to get an interesting dessert, the product can be ground in a meat grinder and frozen: there will be a cold dietary treat to replace ice cream.
- Some housewives use the partial cooking method: boil sugar syrup for a couple of minutes and immediately pour in fresh berries. If you add citric acid here, you can get a quick strawberry compote.
- Metal lids need to be boiled, plastic ones can simply be scalded.
- All strawberry recipes for the winter require sterilization of the jars: this is done twice. The first stage is to protect containers from microbes, and the second is before closing the preservation.
- The finished strawberry mass in a jar can be covered with a thick layer of sugar - it will keep the delicacy in its original form.
Fresh strawberries for the winter without cooking
This is the most delicious remedy for the blues, which you can’t help but love and is very easy to make even if you don’t have enough free time. Such strawberries with sugar for the winter without cooking will not even taste different from the taste of fresh berries, so housewives love to use them for fruit salads and desserts. Basic set of ingredients:
- strawberries – 1.3 kg;
- sugar – 1.5 kg + for preservation.
Preparation:
- Wash and chop the berries.
- Place in sterilized jars in layers, sprinkling with sugar.
- Cover with nylon cloth and leave for a couple of hours.
- Stir and add a spoonful of sugar to each jar to create a protective seal.
- Close the lid and remove.
Frozen strawberries with sugar for the winter
An interesting option for ice cream lovers: fruit ice made from berry puree, devoid of all the harmful ingredients contained in the factory product. After defrosting, it can be used to create syrups and sauces, as a filling for shortbread cakes or as an impregnation for sponge cakes. The proportions of the main ingredients are taken by eye, since they will be preserved at the temperature in the freezer.
Approximate volume of ingredients for such strawberries with sugar for the winter without cooking:
- fresh berries – 900 g;
- granulated sugar – 300 g.
Preparation:
- Rinse the strawberries without soaking them for long, otherwise they will become watery. Remove the ponytails, cut out damaged areas (if any).
- Place on a wire rack and periodically pass with paper towels to absorb moisture.
- The last stage depends on the desired appearance of the dessert. The easiest way is to pour strawberries and granulated sugar into a blender and chop. Distribute the puree into containers, seal tightly, and put in the freezer.
- If you need whole berries, after drying, coat them with sugar and put them in a bag. Release the air from it and close tightly. To freeze.
- A compromise between two methods: grind half the volume of the product, mix with the rest. Close in a jar.
Strawberries in syrup without cooking
Minimal heat treatment will have to be carried out, otherwise the jar of dessert may not survive until winter - it will last in the refrigerator for a maximum of a month. Any recipe for strawberry jam without cooking requires a large amount of sugar, which will ensure the safety of the product. Professionals recommend combining berries with sugar using a 5:4 ratio, otherwise the shelf life of the delicacy will be significantly reduced.
Set of ingredients:
- fresh strawberries – 1 kg;
- granulated sugar – 1.3 kg;
- citric acid – 1/2 tsp.
Preparing jam:
- Wash the berries and sort. Place tightly on the bottom of a large container and cover with sugar.
- Alternate layers until all components are used
- Cover the container with foil or film, put it in the refrigerator, and leave overnight.
- Take it out in the morning and warm it up in the kitchen. Drain the resulting syrup and boil.
- Sterilize the jam jar.
- Place the berries in a chilled jar and add syrup.
- Put the lid on and put it away.
Most often, strawberry jam is cooked in the usual way for everyone: the berries are covered with sugar and boiled until tender in one or several steps. But you can make strawberry jam without boiling the berries. The method is more gentle, due to which the fruits retain much more vitamins.
In the recipe, the strawberries are not boiled or boiled, but simply kept in hot syrup, that is, the berries are not directly cooked. They are evaporated, similar to compote. Strawberries retain their natural taste, density and shape, but become a little paler as they give up their color and aroma to the syrup. The recipe will appeal to those who do not like to tinker with preparations for a long time. You will need to boil the syrup three times, but this takes 10 minutes, the rest of the time is spent passively waiting. A minimum of effort - and the jam is ready!
RECIPE 1
Total time: 6 hours
Cooking time: 10 minutes
Yield: 400 ml
Ingredients
*small strawberries - 500 g
*sugar – 400 g
*water – 70 ml
Making strawberry jam without boiling the berries
Small berries, whole, sweet and dense, with a pronounced aroma, are ideal for rolling. I sort through the fruits, leaving only healthy ones, rinse them under running water and let all the liquid drain. I pick off the leaves and stalks.
Next, boil the syrup in an enamel pan or other non-oxidizing container. I measure out the required amount of sugar and add a little water to it. Place the container on medium heat. Stirring, cook for 4-5 minutes until the sugar grains are completely dissolved and the syrup becomes clear.
I pour the prepared strawberries into a bowl, enamel pan or basin. It is better to cook a small amount of fruit at a time, no more than 1 kilogram, so that they do not bruise. I pour boiling syrup over the berries. Leave for 2 hours until completely cooled. At first there will be little liquid, but as the berries heat up they will release their juice and become completely immersed in the syrup, coloring it.
After cooling completely, pour the syrup into a saucepan. I bring it to a boil again and boil for 5 minutes, skimming off the foam.
I pour the boiling syrup over the strawberries again. I leave it until it cools completely.
In this way, you can boil and pour syrup over the berries in 3 steps, each time allowing them to cool completely. As soon as I boil for the last time, I place the berries in sterilized jars and fill them to the top with boiling syrup. I roll it up, turn the jars upside down, wrap them in a blanket and leave them until the morning to evaporate.
This is such a wonderful jam made from strawberries without boiling the berries. The fruits retain their shape perfectly, and the syrup acquires a rich color and aroma. Jars of jam should be stored in a cellar or other dark and cool place. Shelf life - 1 year.
RECIPE 2
Strawberry jam without boiling the berries is a recipe that has become a hit this season.
If you are still preparing to harvest strawberries and are planning preparations, be sure to cook this strawberry jam.
You won't regret it!
It turns out incredibly fragrant due to the fact that the berries are not boiled, but only poured with hot syrup. At the same time, they retain their smell of strawberries straight from the garden and their natural scarlet color, and the syrup acquires a rich pomegranate hue. I’ve been making this kind of strawberry jam for several years now, and when I open the jar in winter, I’m glad that I didn’t spare time for this amazing strawberry preparation.
Tip: take small berries for jam, then they will better retain their shape.
Ingredients:
*1 kg of ripe strawberries,
*0.5 kg sugar,
*60 ml drinking water
How to make strawberry jam without boiling the berries
1. For this jam, I took small ripe strawberries of approximately the same size.
2. I peeled the berries from the stalks, washed the strawberries under running water and drained all the liquid using a sieve.
3. Then I transferred the strawberries to a small saucepan (you can take an enamel bowl). In another saucepan I cooked the syrup: poured sugar into it, added water according to the recipe and put it on medium heat.
4. The first syrup must be boiled for 5-7 minutes so that it becomes thick, but not white. To check whether it is ready, you need to do the following: take a thin layer of syrup on the back of a spoon and blow lightly on it. If the syrup thickens and hardens before your eyes, then it is ready for pouring.
5. After the initial syrup boiled, I poured the hot syrup over the strawberries, covered them with a lid and let them cool a little. The strawberries release their juice and the syrup becomes thinner and begins to take on its color.
6. I strained the cooled strawberries through a sieve, and again set the liquid to boil for 5-7 minutes. It became a rich pink-red color. If the strawberries are candied, it means that the syrup is not cooked enough. You will have to heat the pan with the strawberries so that the sugar melts.
7. Pour the boiled hot syrup over the strawberries again and let the berries cool completely.
8. And then she poured the syrup into the saucepan again. Each time the syrup becomes more and more saturated glossy red color.
9. And I repeated this procedure again. Just three or four times - and you can strain out the strawberries and boil the syrup for the last time. If you want the syrup in the jar to be thick, then you need to add more sugar at this stage.
10. Having carefully placed the hot strawberries into sterile jars, I poured boiling syrup over them, screwed the lids on (you can roll them up) and wrapped them in a blanket.
Strawberry jam prepared in this way does not lose the beautiful rich color of the berries and has an aroma that will instantly transport you to summer, no matter when you open the jar.
RECIPE 3 - The best recipe for strawberry jam without boiling the berries!
Products:
*Strawberries - 2 kg
*Sugar – 1 kg
*Water - 0.5 cups
How to make strawberry jam without boiling the berries:
1. For strawberry jam, take small but ripe strawberries.
2.Remove the stalks, wash the berries under running water and drain on a sieve.
3.Then put the strawberries in a bowl.
4.In another bowl, cook the syrup:
5. Add 0.5 cups of water to 1 kg of sugar and set to simmer over medium heat.
6.Cook the syrup for 5-7 minutes until it becomes thick, but not white.
7. Checking it is quite simple, take a little syrup with a spoon and blow lightly on it; if the syrup has become viscous and almost frozen, then it is ready.
8.Now pour the hot syrup over the strawberries, cover them with a lid and let them cool.
9. At this time, the strawberries give up their juice and the syrup becomes liquid.
10.Then we strain the cooled strawberries onto a sieve, and set the expressed juice to boil for 5-7 minutes.
11.Put the strawberries back into the bowl and pour boiled hot syrup over them.
12. Let the strawberries cool completely again.
13.And we repeat this procedure again.
14.If you want the syrup to be thick, then add more sugar and boil well.
15.After the third such procedure, we put the strawberries in sterile jars and fill them with boiling syrup, roll up the lids and put them in a blanket.
16.The point is that we don’t boil the berries at all, we only boil the syrup 3 times, maybe 4 times.
Strawberry jam prepared in this way has a beautiful rich color and is sooooo fragrant! A scent that is very noticeable in winter.
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