Strawberry jam for the winter: step-by-step recipes with gelatin, pectin, agar-agar, how to cook thick

Content

1 Features and secrets of cooking
2 Selection and preparation of ingredients
3 Step-by-step recipes for strawberry jam for the winter
4 Terms and conditions of storage
5 Conclusion

Strawberry jam for the winter is prepared according to different recipes that do not require mandatory compliance with the dosage. You can use additional flavoring ingredients or exclude some of the proposed ones. The main task is to get a dessert with whole fruit pieces in a thick syrup.

Features and secrets of cooking

Confiture differs from ordinary jam or jam in its structure

For dessert, the fruit should be whole in a thick syrup. Use any thickener or make a workpiece without it; in the latter case, the boiling frequency is increased. In order to preserve the integrity of the fruit, the product undergoes repeated, but at the same time, short heat treatment over low heat.

Basic processing requirements:

To exclude oxidation, use non-metallic cookware.
Cook in an enamel pot or non-stick saucepan.
The container is washed with hot water and soda, poured over with boiling water and sterilized. Canned in pre-prepared glass jars.

The lids are boiled for 15 minutes. The product is poured boiling. To prevent the glass from cracking, the jars are heated before packing.

Selection and preparation of ingredients

Jam is made from fresh or frozen raw materials. Only ripe fruits of good quality are used: without rotten areas and mold, with a pronounced aroma.

Training:

The strawberries are sorted out, the fruits that are in doubt are removed.
Wash thoroughly under the tap with warm water.
Lay out to evaporate the remaining moisture on a fabric base.
Large fruits are cut into several parts.

Advice! If the detachment of the stalk is not dry, then they are washed together with the receptacle so that the strawberries do not lose some of the juice during processing.

The variety and shape of berries do not play a role for making jam

Step-by-step recipes for strawberry jam for the winter

In a number of recipes for harvesting strawberry confiture for the winter, partial grinding of raw materials to a uniform consistency is provided. In other versions, the berries are processed whole. If thickeners are not used, then sugar for jam is taken in equal parts with strawberries. After cooling, the syrup will become thick - this is a prerequisite for preparing the product. To make the dessert less sweet, gelling agents are used.

A simple recipe for strawberry jam for the winter

This recipe will take a little time and a minimum of ingredients. Required products:

strawberries - 2 kg;
sugar - 1.8 kg;

Jam cooking algorithm:

The raw material is placed in a non-metallic container. Fall asleep with sugar and mix.
Leave for 8-10 hours to dissolve the crystals in the resulting strawberry juice. During infusion, it is necessary to gently stir the mixture with a wooden spatula or spoon so as not to damage the berries.
Separate the syrup, put on low heat, boil for 20 minutes. Stir constantly so as not to burn.
Return the juice to the berries, allow to cool and refrigerate for 12 hours.
After the lapse of time, the procedure is repeated. The berries are removed, the syrup is boiled for 15 minutes.
Strawberries are poured over with boiling liquid. It is better to do this in the evening and leave the preparation overnight.
In the morning, drain the syrup, boil for 5 minutes, add strawberries and keep boiling for another 5 minutes.

Poured into jars and rolled up.

Strawberry jam turns out to be dark red and very aromatic

The best recipe for a delicious and thick strawberry jam for the winter

Required components:

strawberries - 2 kg;
sugar - 1 kg;
zhelfix - 2 sachets;
lemon - 2 pcs.;
vanillin - ½ tsp (you can take it to taste).

Cooking strawberry confit for the winter:

Separate from the total mass of 700 g of berries, grind with a blender until puree, boil for 5 minutes. After cooling, put in the refrigerator.
The remaining raw materials are covered with sugar, stirred and infused for 10 hours to completely dissolve the crystals.
Strawberry puree is added to whole berries, citrus juice is boiled over low heat for 15 minutes.
Remove from the stove, after 4 hours, when the mass has completely cooled, return to the fire, introduce vanillin, cook for another 15 minutes.
Before the end of the preparation, add the gelatin, stir, let it boil for 2 minutes.
Canned in banks.

The structure of the jam according to the recipe is jelly-like with pieces of berries

Strawberry jam with gelatin for the winter

This recipe contains the following ingredients:

strawberries - 2 kg;
gelatin - 6 tbsp. l .;
sugar - 1.5 kg.

Recipe:

If the berries are large, they are cut into two parts.
Spread in layers, sprinkle with sugar. It is best to do this in a cooking container.
To make the berries give off juice, cover and leave for 10 hours. The container is placed in a cool room.
Send to the stove, cook for 15 minutes, remove the foam.
Allow the mass to cool. The procedure is repeated.
At the beginning of the re-cooking, 150 ml of warm water is poured into a bowl of gelatin.
At the end of cooking, a thickener is introduced, kept on fire for one minute. Put the dessert in jars and roll it up.

The thickness of the syrup is corrected by adding gelatin.

Strawberry jam for the winter with pectin

The recipe for jam includes the following components:

pectin - 30 g;
strawberries - 2 kg;
sugar - 800 g;
citric acid - 10 g.

Preparation:

The berries are cut into four parts, covered with sugar, and insisted until the juice appears.
They put it on the stove. Stir constantly so that the composition does not burn. Bring to a boil and turn off.
Allow the mass to cool.
Turn on the fire again, cook for another 20 minutes.
Acid and pectin are added and kept in the slow boiling stage for 5 minutes.

Poured into jars, rolled up, turned over onto lids, insulated until cooled.

Large berries are cut, small ones are processed whole

How to make strawberry jam for the winter with agar-agar

Components:

strawberries - 1.5 kg;
agar-agar - 15–20 g; (depends on the desired density);
sugar - 1 kg;
lemon - 1 pc.

Jam recipe:

500 g of berries are crushed until puree.
Pour sugar (0.5 kg) and citrus juice, boil until the crystals dissolve.
The mass is cooled and placed in a cold place.
The remaining strawberries are sprinkled with layers of sugar, insisted for eight hours.
Combine strawberry puree and whole berries with the resulting syrup, boil for 15 minutes, allow to cool.
Turn on the household appliance on medium heat, introduce agar-agar. Bring to a boil and turn off immediately.

Jam is canned in jars, put on lids.

After adding agar-agar, it is not recommended to boil the mass

With vodka

Ingredients:

strawberries - 1.5 kg;
vodka - 150 ml;
citric acid - 10 g;
sugar - 3 kg.

Preparation:

Sugar is divided into two parts. Citric acid is added to 1.5 kg, mixed.
A layer of strawberries, a little vodka and sugar are placed in the cooking container. All alcohol and sugar mixed with citric acid will go away.
Cover the container and put it in the refrigerator for 10-12 hours.
During this time, the crystals will dissolve, the berry will give juice and will be in the syrup.
The workpiece is set for cooking, the remaining 1.5 kg of sugar are poured.
When the mass boils, the fire is reduced to a minimum. Stand on the plate for another 20 minutes. During the cooking process, the resulting foam is removed.
The boiling mass is packed in jars and sealed.

Alcohol is added to enhance the strawberry aroma, during boiling, the alcohol completely evaporates

With basil

The recipe can be used with fresh or frozen berries. In the second case, heat treatment will take less time. The texture of the strawberry will be soft. Previously, the raw materials are left for six hours at room temperature. Juice will appear during the defrosting process.

Ingredients:

strawberries - 2 kg;
basil (herbs) - 30 g;
sugar - 1.3 kg;
pectin - 40 g;
lemon - 2 pcs.

Jam cooking algorithm:

If the berries are fresh, then they are covered with sugar (1 kg). Leave for 10 hours for the appearance of juice.
The defrosted ones are combined with the same amount of sugar. Placed on a cooking stove.
The pectin is mixed with the remaining sugar.
Cook for 15 minutes, introduce citrus juice.
Add whole sprigs of basil and boil for another 10 minutes.
Allow the mass to cool, remove the spicy herb, add a thickener.
Boil. When hot, they are laid out in containers and sealed.

You should not abuse basil, the spicy herb should not interrupt the aroma of fresh berries

With mint

In this recipe, mint can be substituted with lemon balm. The dessert has an unusual taste with refreshing notes.

Required components:

mint - 2 branches;
strawberries - 1 kg;
sugar - 750 g;
citric acid - 8 g;
agar-agar - 10 g.

Cooking technology:

I mix the raw materials with sugar, put them in a cold room overnight so that the berries give off juice.
The mint can be finely chopped and left in the dessert, or boiled with it, and then discarded.
The strawberries are brought to a boil. Cook with acid and mint for 15 minutes.
Turn off the stove, insist for six hours.
Re-boil for 20 minutes, before readiness introduce a thickener and turn off the household appliance.
The jam is canned, insulated for a day.

Mint gives the dessert a subtle menthol aroma and taste

Terms and conditions of storage

Store the confiture in a room with a temperature not higher than +4 ⁰C and not lower than zero. The basement should be with low humidity and no light. In such conditions, the shelf life of the workpiece is 2–2.5 years. If the jars are kept at room temperature, the nutritional value of the confiture is maintained for 12 months.

Important! After breaking the seal, the unused dessert is placed in the refrigerator. You need to consume it within 10 days.

Conclusion

Strawberry jam for the winter is prepared in several stages; with a short heat treatment, the berries keep their shape well and retain most of the useful elements. Served with pancakes, pancakes, tea, added to cocktails or ice cream. The product, obtained according to recipes without the addition of a thickener, can be used for filling in baked goods. If gelling agents are included, the structure will become liquid after heating.

The best and simplest strawberry jam recipes for the winter