Strawberry jam: 10 recipes for making thick and delicious strawberry jam

Jam, preserves, confiture - you can get confused in these sweet wilds! The concepts are similar, but still different and each has its own application. Today I will prepare the most delicious strawberry confiture for cake or pastries, and also tell you how it differs from jam or preserves. The recipe is so simple that step-by-step photos may seem unnecessary. But what can you do, the force of habit takes over! And now I take pictures of everything I cook in my kitchen.

How to prepare berries

Strawberries for jam can be collected on your own plot or bought at the market. To ensure that the jam does not disappoint in taste and is stored for a long time, the product must be carefully prepared.

The berries are washed several times under running water. You need to make sure that there are no dirty areas left with stuck soil or leaves.
All spoiled and unripe berries must be removed.
Then you need to dry the strawberries by laying them on a towel.
The sepals are torn off only after washing the strawberries, otherwise the berries will become saturated with moisture and become watery.
Before cooking, large berries should be cut into 2-4 parts so that all strawberries are approximately the same size.

Jam with strawberry and orange slices in the microwave - very easy and quick to prepare

To prepare you will need:

strawberries – 500 g;
granulated sugar – 350 g;
thin-skinned orange – 1 pc.

Let's look at the recipe step by step:

Place the strawberries in a colander, rinse under running water, dry lightly on a towel, and tear off the stems. Cut the berries into 2-4 parts, maybe smaller.
Remove the zest from the orange and set aside for now. Remove the orange pulp from the peel, remove the membranes and membranes, and cut into small pieces.
Place the strawberry and orange slices in a deep glass or plastic container that can be placed in the microwave. Add sugar and stir.
Cook in the microwave on “Microwave” mode at a power of 800-900 W for 4 minutes. Take out the jam and stir. Repeat the cooking cycle 2-3 more times until the desired thickness is achieved. Before the last cooking, add orange zest.
Distribute the finished hot jam into jars that need to be pre-sterilized, rolled under a machine or screwed on with screw caps (twist-off) and under a blanket. After cooling, refrigerate and store for up to six months.

Classic strawberry jam recipe

Everything in this recipe is simple and harmonious. Just 2 ingredients, half a day of cooking and the fragrant thick delicacy is ready.

Products:

kilo of strawberries;
kilo of granulated sugar.

Technology:

Sort the berries, rinse, remove sepals and stems, and dry.
Using a blender or meat grinder, grind the strawberries to a homogeneous consistency. If you want to get rid of the seeds in the delicacy, you can additionally grind the ground berries through a fine mesh sieve.
Place the grated strawberries in a bowl and cover with sugar.
Place on the stove and turn on moderate heat.
Cook until the first signs of boiling. After this, immediately turn down the heat. Cook for another 30 minutes.
Then remove from the stove and cool the future jam.
Repeat the boiling procedure 2 more times.
After the third boiling, the hot delicacy must be packaged in pre-sterilized small jars and rolled up.
Wrap the workpieces, cool and store in a cool place.

Thick and delicious strawberry jam for the winter

This jam is a “vitamin” hit to the body. The delicacy is cooked for only 5 minutes, which allows you to preserve almost the entire supply of vitamin C. Another advantage is the small amount of sugar in the dessert.

Products:

0.4 kg sugar;
1.2 kg strawberries;
1 lemon.

Technology:

Sort through the berries, rinse, remove sepals, and dry.
Using a blender, meat grinder or regular fork, grind the strawberries into a homogeneous puree.
Place the pureed mixture in a cooking container, add sugar, stir everything and place over moderate heat.
As soon as the future jam begins to boil, in order to avoid burning, it must be constantly stirred.
Wash the lemon, cut it and squeeze out 3 tbsp. juice
Pour lemon juice into jam. Stir.
Let the berry mixture boil. Boil for no longer than 5 minutes, stirring constantly. Turn off the heat and quickly pour the jam into sterile jars. Twist.

How to make strawberry jam in five minutes

Despite its name, jam takes much longer to cook than 5 minutes. To obtain a fragrant delicacy, the cooking procedure must be repeated three times with an interval of 8 hours. This recipe is very popular among housewives.

Products:

2 kilos of strawberries;
0.8 kg sugar.

Technology:

Wash the strawberries, remove leaves and stems, dry.
Grind the berries into puree in a convenient way - with a fork, masher, meat grinder or blender.
Add sugar to the berry mixture and stir.
Place the container on the stove and let the mixture boil. Skim off any foam that appears and boil for 5 minutes.
Remove from stove for 8 hours.
Repeat the procedure 2 more times.
After final boiling, pour the jam into pre-sterilized jars and seal.

A simple version with agar-agar

The dessert will have an even consistency and is very easy to prepare.

From the products we need: 1 kg of sugar, half a teaspoon of lemon and 20 g of agar-agar.

Let's start cooking

1. Cover clean, processed berries with sugar and puree in a blender (you can grind through a fine sieve);

2. Add lemon;

3. Set to cook - after boiling, simmer for half an hour, stirring constantly with a wooden or silicone spoon and removing the foam;

4. Stir agar-agar in 100 ml of water and pour into the jam;

5. Boil for another 5 minutes and remove from the stove.

6. As soon as removed from the heat, immediately pour strawberry jam with agar-agar into jars and screw on the lids.

Some housewives add a piece of butter to preserves and jams during the cooking process so that less foam forms.

Cool and store strawberry jam with agar-agar.

How to make strawberry jam with gelatin

A great option to make a thick strawberry treat is to add gelatin to the berry puree. It does not affect the taste. The good thing about the recipe is that there is no need to add a large amount of sugar, and the treat is prepared quickly. Jam with gelatin can be stored for no more than 2 years.

Products:

kilo of strawberries;
200 g sugar;
20 g gelatin.

Technology:

Remove bad berries, wash suitable ones, tear off the stems, and let the water drain.
Grind the strawberries in a blender or other method into a puree.
Mix berry puree, gelatin and granulated sugar in a container.
Place on the fire and bring to a boil, stirring the mixture.
As soon as the delicacy boils, you need to turn down the fire. Boil the mixture for 6 minutes and pack it hot into pre-prepared jars. Twist.

Confiture with orange

Another recipe for your piggy bank. And also just as simple and fast. A very interesting combination of strawberry and orange. I really like him.

Ingredients:

Strawberries – 1 kg
Sugar - 700 gr
Orange – 1 piece

Preparation:

1. Wash the berries and remove the stems. Then grind through a blender or meat grinder.

2. Add squeezed orange juice and sugar to the resulting puree. Mix well and put on fire. Cook, stirring constantly for 40-50 minutes. Cooking time depends on how thick you want the jam to be. Finally add the orange zest, stir and remove from heat.

3. Pour the hot dessert into clean, sterile jars and seal immediately. The jam becomes thick when it cools completely. You can store jars at room temperature in a dark place.

Strawberry confiture with lemon and pectin

Fragrant, with notes of citrus, confiture will be a wonderful addition to tea drinking.

Products:

kilo of strawberries;
20 g pectin;
0.8 kg sugar;
half a lemon.

Technology:

Rinse the sorted strawberries, remove the sepals, and dry the berries.
Place in a cooking container and add 700 g of granulated sugar.
In a bowl, mix pectin with 100 g of sugar.
Place the container with berries on the stove, boil and cook for five minutes, skimming off any foam that forms. Then turn off the heat and cool the mixture.
Pour the remaining sugar mixed with pectin into the future confiture. Mix.
Place over moderate heat, boil and cook for 5 minutes.
Squeeze the juice from half a lemon directly into the container with the jam. Stir. Boil and turn off the heat.
Pack the hot treat into sterile jars. Roll up.

How to cook confiture with pectin in a slow cooker

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

Required:

Berries - kilogram.
Pectin – 2 tablespoons.
Vanilla – pod (if you can’t find it, replace it with powder, using the tip of a knife).
Sugar - kilogram.

How to cook:

Place clean berries in the slow cooker, add sugar. Turn on “Heat” and wait for the granulated sugar to dissolve.
Open the vanilla pod, remove the contents and add to the sweet mixture.
Add pectin and stir the contents of the bowl.
Set the unit to the “Baking” or “Jam Cooking” mode, if available, and cook the confiture for a quarter of an hour.
Do not cover with a lid, as you will have to stir the dessert from time to time.
After 15 minutes, remove the foam, pour into jars, and screw. When the delicacy has cooled, store it in a cool place.

Delicious strawberry jam with orange

Thick, sticky strawberry and orange jam is easy to prepare. The delicacy tastes like strawberry-orange caramel.

Products:

kilo of strawberries;
1 large orange;
0.7 kg sugar.

Technology:

Prepare the berries, rinse and dry.
Wash the orange and remove the zest. Squeeze the juice from the pulp.
Combine berries with juice. Grind the ingredients with a blender.
Place the mixture into a container for making jam. Add sugar.
Place the container on the stove, turning on moderate heat.
Allow the mixture to gradually boil, remembering to stir. Immediately turn down to minimum temperature.
Boil the mixture, constantly stirring the future jam. This takes about 45 minutes, depending on the desired consistency.
As soon as the delicacy acquires the required structure, add chopped zest and turn off the heat.
Pack the hot treat in sterile jars. Roll up.

With mint and lemon

Since the dessert is very sweet, and sugar is necessary in it. I suggest diluting the sweetness with the freshness of natural mint and aromatic lemon. The combination is very pleasant and incredibly tasty.

This is a new addition to the recipe collection. If you want something unusual, make strawberry jam with mint and lemon.

To prepare an original aromatic dessert we will need:

1.5 kg sugar;
Mint leaves (approximately 20-25 pieces);
2 lemons.

You want the strawberries to give as much juice as possible, so I recommend doing the first steps in the evening. Cut the berries in half, divide large specimens into 4 parts. Add sugar, squeeze juice from lemons. Remove for the night.

Now I’ll describe it step by step:

Put on the fire, when it boils, reduce and simmer for 10 minutes;
Remove from heat and cool at room temperature;
Return to heat, cook again for 10 minutes after boiling, cool;
Mash the berries with a rolling pin or blender, add mint leaves;
Repeat the boiling procedure again.

Pack the hot jam into sterile jars and seal with iron lids (screw or turnkey). You can even store it at room temperature, as long as it is kept out of sunlight.

Still, the best way to puree berries is to grind them through a sieve. Although this “grandmother’s” method is labor-intensive, the dessert will turn out thick without any food additives.

How to make strawberry jam without cooking

This recipe does not involve heat treatment of strawberries, which allows you to preserve the maximum beneficial elements of the berries. In addition, cooking time is reduced. You can use jam not only for sandwiches, but also for mousses, soaking cakes, and jelly.

Products:

2 kg strawberries;
3 kg sugar.

Technology:

Sort through the strawberries and remove spoiled specimens. Rinse 2-3 times to remove all dirt and dry the berries.
Cut off the sepals and tails.
Place the berries in a container and grind using an immersion blender or other method. It is important that the mass is homogeneous.
Prepare a dry and clean bowl and pour the berry mixture into it, add granulated sugar.
Stir well and leave the mixture for 30 minutes.
During this time, prepare the jars. Wash them thoroughly with soda, sterilize and dry.
Pack the finished jam into jars and screw on the lids.
Store the preparations in the cellar or refrigerator.

Strawberry-apricot jam with ginger, mint and basil - an incomparable aroma

What to take:

strawberries – 400 g;
apricots – 900 g;
fresh mint – 2-3 sprigs;
basil – 2-3 sprigs;
sugar – 1 kg;
ginger – 1 tsp. grated root (to taste).

How to properly cook and preserve:

Divide apricots into halves, remove pits.
Sort the strawberries, tear off the sepals, wash.
Mix everything in a large saucepan or basin, add sugar. Let stand for 1-2 hours until the juice begins to release.
Place on medium heat. After boiling, turn down the heating power a little. Continue cooking, stirring, for 20-30 minutes.
Add mint and basil. Cook for another 10-20 minutes.
Then take out the basil and mint - they have already coped with the task and given off their aroma. And add ginger to the strawberries and apricot halves and blend everything using an immersion blender.
Return the jam to the stove and cook for another 3-5 minutes. Pour into jars (volume up to 0.5 l), close with sterile lids. Store for up to a year in a cellar or other cool place.

Delicacy with jellyfix

A very quick recipe that does not require special culinary skills. Sugar is required 2 times less than berries. That is why jam can be consumed even by those who adhere to the principles of proper nutrition. The gelling mixture is added depending on the desired thickness. If you need a very thick jam, similar in consistency to jelly, then you should put the products in a 1 to 1 ratio.

Products:

1.5 kilos of berries;
1 package of gelfix;
0.5 kg sugar.

Technology:

Rinse the berries thoroughly, let the water drain, and remove the sepals.
Place the strawberries in a cooking container and puree using an immersion blender or masher.
Combine the gelling agent in a bowl with 3 large spoons of granulated sugar and stir.
Place the berry mass on the stove over moderate heat. Add the jello fix mixture with sugar. Mix everything.
Without stopping stirring the mixture, bring it to a boil.
Add the remaining sugar, stir and cook for no more than 3 minutes.
Turn off the fire. Remove the foam formed during the cooking process with a slotted spoon or spoon.
Pack the hot treat into sterile jars, roll it up, cool it and put it in a cool place.

Specifics of preparation

The main difference between jam and traditional strawberry jam is that when preparing the delicacy, it is not necessary to preserve the shape of the berries. Obtaining a jelly-like consistency is made possible by using sugar in recipes. There are many options for preparing the delicacy, ranging from simple recipes without cooking to more complex ones that require the addition of special gelling agents to obtain a thicker product.

To prepare jams, do not use copper or aluminum containers, since when they come into contact with such materials, strawberries acquire an off-flavor and are saturated with harmful additives. It is recommended to use stainless steel or enamel pans. It is better to use a large wooden spoon to stir the delicacy during cooking.

Long-term storage of blanks can only be guaranteed by carefully sterilized jars.

Wild strawberry jam for the winter

Forest beauty strawberry is a very fragrant and healthy berry. You can eat it not only raw. The berries make wonderful jam - aromatic, thick, bright. For this type of seaming, not only ripe berries are suitable, but also those fruits that have slightly lost their beautiful appearance. When preparing, be sure to remove unripe and substandard berries - they will spoil the taste of the delicacy and reduce the shelf life.

Products:

a kilo of wild strawberries;
kilo of sugar.

Technology:

Sort the berries, rinse several times, drain the water. Remove sepals from strawberries.
Place the prepared product in a cooking container. Cover with granulated sugar and leave for 10-12 hours to allow the berries to release their juice.
After this time, place the container with strawberries on the stove, turning on a moderate temperature. The mixture must be constantly stirred so that the berry syrup does not burn.
After boiling, the heating temperature should be reduced to a minimum value and boil the mass for about 10 minutes.
Then turn off the heat. Remove the container from the stove, cool and keep in a cool place for 24 hours.
Place the container with the future jam on the stove again and let the mixture boil at the lowest temperature. Boil for about half an hour, remembering to stir.
Turn off and puree the berries with an immersion blender. The mass should become homogeneous, without pieces of berries.
Heat the ground mixture again on the stove. 5-6 minutes will be enough.
Pack the hot treat into jars (be sure to sterilize them first) and roll up.

Making jam in a slow cooker

Kitchen appliances are the main assistant to any housewife. In a slow cooker you can make delicious jam that is in no way inferior to regular jam prepared on the stove. The only difference is that the hostess does not need to stand over the basin and constantly stir the treat. The finished product is quite liquid. It gets a thick consistency after about 2 days. If desired, you can add gelatin (1 tsp per kilogram of berries), after diluting it in 100 ml of water.

Products:

kilo of berries;
2 tbsp. lemon juice;
1.5 cups sugar.

Technology:

Wash the strawberries, tear off the sepals, and dry.
Place the berries in a multicooker bowl, add sugar and lemon juice.
Place the container with the products in the machine, close it and set the machine for an hour in the “Jam” or “Jam” mode (depending on the model).
After this time, pour the future treat into sterile jars and roll up.

Step-by-step recipe for strawberry confiture with pectin

This confiture lifts your spirits in winter, delights you with its excellent taste, unique strawberry aroma and pleasant bright color.

Recipe for a 0.5 liter jar:

Strawberries – 600 gr.
Sugar - half glass
Apple pectin – 1 pack (8 g.)
Lemon juice – 1 tsp.

Preparation.

We wash the strawberries, place them in a colander, and remove the sepals. In a flat-bottomed bowl, crush the berries with a masher without sugar, as it helps to change color.

Pour the mixture into a saucepan.

Over medium heat, stirring constantly, bring to a boil.

To prevent foam during cooking, you need to add a little (per 1 kg of strawberries ½ tsp) butter.

After boiling, add pectin according to the instructions on its label and continue to simmer over low heat for 4-5 minutes. Some types can be poured directly into a pan of jam, some can be diluted.

To avoid lumps, mix the pectin with sugar, then add a little water to get the consistency of thick semolina, let it stand for 5 minutes, then slightly dilute the pectin with jam, knead and then add it to the jam. If you still get lumps, we break them up with a blender.

Now you can add sugar and lemon juice (helps preserve color) and cook for another 1-2 minutes. The confiture is ready.

We close the hot confiture in sterile glass jars. Screw on the lid. Turn over, wrap and let cool. Jam is very good for breakfast with crispy toast, for pancakes, pancakes, cheesecakes and baked goods. You can store it on the balcony. If you want it thicker, add pectin or simply boil it longer.

Step-by-step recipe for delicious thick strawberry confiture with pectin. Author

Cooking secrets

To get delicious strawberry jam, you need to follow some rules.

The proportions of berries and sugar are usually 1 to 1. If the recipe includes thickeners - agar-agar, gelatin, pectin, etc., then the amount of granulated sugar can be reduced by 2-3 times.
You can grind the berries either with a meat grinder or using a food processor or blender. But the best option is to grind through a fine sieve. Then the treat will have a uniform texture without seeds.
When it comes to utensils, preference should be given to glass containers and stainless steel containers. Enameled basins and pans are also suitable. But in this case there is a risk of burning the product, so it must be stirred continuously.
When cooking, it is necessary to remove the resulting foam. This will increase the shelf life.
To make the product last longer, jars and lids must be sterilized in any convenient way.
Before packaging the jam, the containers must be dried.

How to freeze strawberries for the winter - 4 methods of proper freezing

Knowing the rules for preparing berries and making strawberry jam, you don’t have to worry about the quality of the treat. Whatever recipe the hostess chooses, the result will pleasantly surprise you and allow you to enjoy a fragrant delicacy with the taste of summer.

Video on how to make strawberry jam at home

Our berry season begins in May. Every day we enjoy delicious strawberries. But at the same time, we do not forget that in winter we will want to plunge into the atmosphere of warm summer. Therefore, as soon as the harvest is in full swing, I prepare the jars and start preparing.

There are many recipes for this delicacy. I tried it with pectin, gelatin and natural boiled jam. It is impossible to say exactly which one is better and which one is worse. Each of them is good in its own way.

To identify the most ideal cooking recipe for yourself, I advise you to try each one. It is difficult to make a choice in one direction. That's why I make several varieties of jam for the winter.