home Audience 1 Thick strawberry jam. Fragrant strawberry jam. How to quickly make strawberry jam

Thick strawberry jam. Fragrant strawberry jam. How to quickly make strawberry jam

Thick jam, as in childhood, which is put in pies and smeared on bread, can be prepared according to one of the recipes in the article.

Jam is a canned product made from fruits and berries, obtained by boiling them with or without sugar.

The advantage of sweet preserves is that they can be prepared from almost everything, from strawberries to autumn varieties of apples. But you need to know a few secrets so that the jam is thick, tasty and stored for a long time.

How to make jam thick?

About where and when they first began to cook jam, no one will say. The name of the delicacy is of Polish origin - powidla. It differs radically from other methods of preserving fruits and berries:

jam is made from ripe and even overripe berries and fruits
usually, before boiling, raw materials for preservation are brought to a puree state
there are jam recipes with and without sugar
after boiling, the sweet mass becomes homogeneous and necessarily thick

IMPORTANT: Many housewives believe that jam should be thick enough so that it not only does not drain from a spoon, but is also cut with a knife

But how to achieve such a thick consistency?

It is necessary to boil fruits and berries well. Their initial volume by the end of cooking is halved
If jam from berries is recommended to add a certain amount of apples. These fruits are rich in pectin, a natural gelling agent.
You can use a jam thickener, which is sold in any supermarket today.
If the jam is cooked without apples and a thickener, you need to boil it in stages. After the fruit mass boils for 20 minutes, wait until it cools down completely, then boil again, and so on from three to 5 times

How much to cook jam?

Cooking time jam depends on:

type of fruit or berry
volume of raw materials

It must be said that the process itself is quite laborious, for many housewives the headlines of goodies take the whole day.

To begin with, you need to prepare a container for cooking jam - a stainless steel pan, as well as jars and lids. If sugar is used in cooking, they can simply be washed thoroughly. For jam without sugar, jars and lids are sterilized
Fruits or berries are washed, peeled and core (if necessary), spoiled parts are removed
Apples, apricots, pears, other large fruits are cut into slices
Raw materials for jam are always placed without sugar in a wide, non-enamelled bowl and boiled for 15-20 minutes to soften it. You can also soften fruits and berries in the oven or microwave.
Boiled berries and fruits are turned into puree - crushed, rubbed through a sieve, passed through a meat grinder, interrupted with a blender
If the jam is cooked with sugar, it's time to add it. Sugar must be at least 60% of the volume of fruit raw materials, otherwise the jam will not be stored
Jam is boiled with or without sugar until it is half as much.
During boiling, the mass of berries, fruits and sugar is constantly stirred, as it burns very strongly to the bottom and walls
To avoid burning, many housewives prefer to simmer the jam in the oven, they cover the pan with it with a lid

IMPORTANT: As a rule, it takes 1 to 2 hours to boil the jam to the desired consistency

Recipe for a delicious thick apricot jam for the winter

Apricot jam can turn out cloying, as overripe apricots are too sweet. Lemon will help make it taste more pleasant.

apricots - 2 kg
sugar - 1.5 kg
lemon - 1 pc.
jam thickener - 1.5 packets

Apricots are best cooked in a cauldron
The fruits are thoroughly washed and freed from stones, rotten parts are removed,
To homogenize the apricot mass, the fruits cut in half are placed in a cauldron and poured with 150 ml of water. After about a quarter of an hour, juice will come out of them, the apricots will become very soft
Achieve a homogeneous consistency of the mass in any convenient way
Optionally, combine apricot puree with a thickener
Rub washed lemon with zest into apricot puree
Bring the mass of apricots to a boil, gradually add sugar
It takes about 1 hour to cook apricot jam, after which it is laid out hot in jars and rolled up

VIDEO: Apricot jam. Preparation for the winter

Recipe for a delicious thick apple jam for the winter

Jam is a way to “take in circulation” ripe apples that have fallen to the ground and slightly spoiled. Baking with it as a filling is simply incomparable!

apples - per 1 kg
sugar - 600 g
cinnamon - 1 teaspoon

Apples are prepared - washed, peeled, cut out ponytails, pits, black or rusty areas, cut into quarters
To soften the apples, you can hold them for 15 minutes in the oven on a baking sheet covered with parchment.
Soft apples are homogenized and combined with cinnamon
Apples, as mentioned above, have a lot of pectin, so you do not need to thicken them additionally.
Applesauce is put on fire so that it boils in its own juice.
Gradually add sugar to the jam, stirring constantly.
Cook jam for 40 minutes
Jam is placed in jars, rolled up

VIDEO: JAM!! as in childhood! Apple jam classic recipe

homemade strawberry jam recipe

Strawberry jam is not easy to make. Even if you follow the boiling-cooling technology, cook berries with sugar all day, the workpiece may turn out to be too liquid or too cloying. There is a trick - mix strawberries with apples!

strawberries - per 1 kg
apples - 600 g
sugar - 1 kg

Strawberries are taken ripe, soft, but not rotten and not old. It is better to cook jam in the middle of the strawberry season
The berries are cleaned of ponytails and leaves, seasoned with sugar and slightly boiled
Apples are prepared as indicated in the apple jam recipe.
Strawberries are rubbed through a sieve so that the seeds do not get into the jam
Apples are brought to a homogeneous state in any convenient way.
Combine fruit and berry puree, boil them, gradually adding sugar and stirring constantly
Boiling time for strawberry-apple jam - about 45 minutes

VIDEO: pear jam

How to cook currant jam?

Of course, in order to preserve the maximum amount of vitamins in the berry, it is better to freeze it or simply rub it with sugar (prepare the so-called “vitamins”).

But for the filling for home baking, you can also close a couple of jars of currant jam. There is almost as much pectin in currants as in apples, so you can easily boil it down to the consistency of marmalade.

blackcurrant - per 1 kg
sugar - 800 g

Currants are washed, sorted, cleaned of small twigs and leaves
You can put it in a colander and soften for a couple for about 5-7 minutes
Soft berries are rubbed through a sieve and mixed with 0.3 part of sugar
Put the jam to boil, during cooking, add the remaining sugar in two approaches
Currant jam is cooked for an hour and a quarter

How to make cherry jam. Cherry jam: a recipe for the winter

To improve the taste of jam from cherries or sweet cherries, citric acid or fresh lemon juice is added to it.

cherry or sweet cherry - per 1 kg
sugar - 600 g (if cherry), 400 g (if cherry)
lemon juice - 1 tbsp. spoon

Ripe cherries or sweet cherries get rid of bones
The berries are softened in a steam bath, after which they are passed through a meat grinder.
With a third of sugar and 100 ml of water, they begin to boil, stir constantly
After half an hour, add another third of the sugar
After a quarter of an hour, add the remaining sugar and lemon juice.
Cook until desired thickness

Recipe for a delicious thick plum jam for the winter

Any jam, including plum jam, shoots very well. To avoid washing the stove, many cook it in the oven under a lid.

plums - per 1 kg
sugar - 600 g
jam thickener - 0.5 sachet

The cream is washed, the bones are removed from them.
Plums are boiled for 10 minutes, then homogenized
Plum puree is mixed with sugar and thickener and placed in the oven (under the lid)
Plum jam languishing in the oven is periodically checked for readiness
This jam is prepared for up to an hour and a half

Recipe for a delicious thick raspberry jam for the winter. Jam recipe without sugar

Raspberries are a very sweet berry, so it is better to make jam from it without sugar at all.

Take the required amount of berries, wash several times
Raspberries are softened for a couple and rubbed through a sieve to get rid of the seeds.
Boil the raspberry mass to the consistency of jam
Jam is poured into sterile jars and rolled up with sterile lids

VIDEO: Apricot jam in a slow cooker

Cherry plum jam: a recipe for the winter. Recipe for delicious jam in a slow cooker

Jam from cherry plum in a slow cooker is easy to cook. The only downside is that it will be small.

cherry plum - per 1 kg
sugar - 1 kg 200 g

Cherry plum jam can be cooked in a slow cooker.

Cherry plum, pitted, is placed in boiling water for 5 minutes to peel off the skin
Pulp of cherry plum is beaten with a blender and combined with sugar
Place the future cherry plum jam in the multicooker bowl, select the "Baking" mode and set the time on the timer - 45 minutes
By the sound signal, they check the readiness of the jam, if necessary, weld it for some more time
Close hot cherry plum jam in jars

VIDEO: Quince Jam

Gooseberry jam: a recipe for the winter

Gooseberry jam turns out to be of good consistency, since the berries contain a sufficient amount of pectin. The greenish color and sweet and sour taste of the treats are very popular with children.

gooseberries - per 1 kg
sugar - 500 g

Before you start cooking jam, you can only wash the gooseberries. It is not necessary to carefully remove small leaves and tails - they, together with the bones, will remain on the sieve after wiping
The berries are boiled until they soften.
Rub the gooseberries through a sieve and mix with sugar
Jam is boiled until it thickens, then poured into jars and closed

VIDEO: Gooseberry and kiwi jam

In the summer abundance of fruits and berries, lazy housewives willingly cook jam, compotes, jams and marmalades. And among all the sweet preparations, strawberry jam is almost the most respected among children (and among adults too). It is not only served with tea or smeared on bread, but also used as a filling for a wide variety of pastries.

Just jam

Let's start with the fact that the initial stage of harvesting by housewives is performed in different ways. Some simply cover the berries with sugar and immediately put the basin on the fire. However, most still insist that strawberries must release juice first. To this end, the berries with sugar are left overnight (or even longer) to stand somewhere in a secluded place in the kitchen.

Another secret: to get a thick and dense strawberry jam, you need to cook it in several approaches. Berries in sugar (800 g of sand are taken per kilo) are put on fire. When the mass boils, it is mixed and, after boiling again, is removed from the stove. For several hours, the future strawberry jam is infused and again placed on the burner. And so several times, until the drop on the saucer remains lying in a slide. Ready jam is rubbed through a sieve or a fine colander to remove the seeds. To make a thick jam, the recipe suggests adding a little (half a tablespoon per liter) of starch to it. But this is not at all necessary. If you cook it longer, it will thicken remarkably well.

Strawberry-apple jam

Often, favorite berries are combined with other fruits. So they leave less, and strawberry jam comes out not so cloying. Its preparation in this case has its own characteristics. First, the washed strawberries are boiled for three minutes in a small volume of water - a glass per kilo of berries. The scalded strawberries are ground, the pits are thrown away. Sliced apples are similarly boiled (already 10 minutes, they are harder) and rubbed. Both purees are combined in a bowl. When the mass boils, it is boiled with stirring for about eight minutes, and only then sugar is added - the same 800 g, but already per kilo of the puree mixture. boiled for about three quarters of an hour. Readiness is checked in the same way as in the first recipe. If you prepared for the winter, lay out in clean jars, sterilize for 20 minutes. and clog. If you are going to eat it in the foreseeable future - just cover with a plastic lid and hide in the refrigerator.

Strawberry-lemon jam

For him, berries and citruses are laid at the same time. The yellow skin is removed from lemons (one and a half kilos) (a white layer is left), they are finely crumbled and poured into strawberries (two kilograms). The saucepan is placed on a small fire. When the juice begins to stand out, sugar is poured in parts (a kilogram and a quarter). Cook, stirring, until thickened. A small nuance: if you are preparing lemon-strawberry jam for the winter, you can’t roll it right away. It should “breathe” in open jars for a couple of days. What's interesting: The addition of lemons (or citric acid) allows the berries to retain a rich color in the jam.

How to cook jam in a slow cooker

No wonder the device is so called - its versatility will help to make preparations for the winter. Moreover, the process will take much less attention and effort. To cook jam in a slow cooker, half the amount of sugar and a third of a glass of water are taken per kilogram of strawberries. The berries are placed in a bowl, some water is poured into them and “quenching” is turned on for an hour. Occasional stirring will be harmless. The resulting mass is transferred to a blender, sugar is introduced and mashed. In the same mode, the jam in the slow cooker will stay for another hour and a half, until you are satisfied with its density.

strawberry donuts

This pastry is welcomed by all mankind. It is made from yeast dough, which you can make according to your favorite recipe and using family secrets. The only wish: choose all the same sponge dough. It makes donuts more fluffy and airy. When the dough rises, it is re-kneaded and divided into equal pieces. Balls roll from them, which should be slightly pressed from above so that they acquire a flattened shape. They are laid out on a table sprinkled with flour, covered with a clean napkin and left alone for half an hour. During this time, they will straighten out and become more magnificent. Then a large amount of vegetable oil is strongly heated in a deep frying pan. In it, under the lid, donuts with jam are fried for three minutes on one side and the same amount, but already in an uncovered dish, on the other. Ready balls are laid out on a paper towel or in a wide sieve to glass excess oil. Strawberry jam is introduced into them with a culinary syringe. It remains to sprinkle donuts with powdered sugar or pour melted chocolate and invite the children to feast. If you try, they will forget about store-bought sweets, and you will be making donuts with jam regularly.

Soft, juicy berries are perfect for creating strawberry jam for the winter. It is advisable to use those varieties that do not hold their shape well so that the delicacy turns out to be homogeneous and viscous. I prefer to make jam from homemade strawberries, which can be found in the market. Supermarkets sell a variety specially bred for transportation, which has only a beautiful texture, but it has no taste and aroma.

If desired, lemon juice or citric acid can be added to the dessert - this neutralizes the taste of jam, and sweetness comes through more clearly in it. Strawberry delicacy is perfect as a filling for pies, buns, croissants and pancakes. During the picking season, you can make a whole pantry of delicious strawberry jam if you have your own strawberry plantation!

So, let's prepare the necessary ingredients for making strawberry jam for the winter and start cooking!

Free the strawberries from the tails and be sure to rinse in water, removing impurities. Pour the mass into a deep container with very high sides.

Sprinkle with sugar. At this stage, add citric acid or lemon juice.

Grind strawberries with sugar in puree with a submersible blender, trying not to miss a single berry.

Pour the strawberry puree into a saucepan and place the container on the stove. Bring to a boil and reduce heat to low. Simmer the mass for about 20-25 minutes, stirring from time to time so that it does not stick to the bottom. Jam is considered completely ready when it changes its color and becomes viscous, like honey.

We sterilize jars with lids in a water bath or in an oven and pour thick and fragrant strawberry jam into them. We immediately twist the jars with hot lids or roll them up with a key for preservation. Turn the jars upside down, wrap them in a blanket and let them cool in this position. When cooled, the delicacy will become even thicker, almost like jelly.

We will transfer the cooled jars of strawberry marmalade for the winter to the pantry and take it out with the onset of cold weather to serve with air baking. When opening such a blank, one summer aroma is enough to cheer you up in the morning!

Have a nice winter!

strawberry jam

Strawberry jam, like most others, is made with the addition of apples. In order for the jam to gel well and acquire a smooth texture. Strawberry jam with apples is used as a regular jam, spread on bread, added to desserts, yogurt, sour cream, sweet cereals, used as a filling for pies, pies and donuts. Delicious. It's easy to cook too.

Composition and proportions for jam

Strawberries - 2 kg;
Apples - 1 kg;
Sugar - 1.8 kg;
Water - 1.5 cups.

We dry the strawberries, cut off the sepals, both whole and beaten, but still good berries will go into the jam.

Washed strawberries

How to cook

Rinse, dry, peel and chop everything: washed berries, select only good ones, tear off sepals (very large cut into pieces the size of medium strawberries). Peel and core apples, cut into pieces. All pieces of both apples and strawberries should be approximately the same size.
Boil the syrup: put sugar into a wide enameled bowl for cooking jam, add water. While stirring, bring to a boil. Wait until the sugar dissolves (stir).
boil fruit in syrup: put strawberries and apples in syrup. Cook, stirring and removing the foam for about 35 minutes. Then remove from heat, cool slightly. And grind / grind the jam with a blender (carefully so as not to splash or pour over). Bring to a boil again and cook until tender.

If you want jelly jam- just cook for another 5 minutes until cooked (when a drop of syrup does not spread.

If you want some jam, then you need to cook for another 5 minutes. A sign of jam readiness: a drop that was dropped on a cold saucer does not spread.

If you want to make jam: cook longer, evaporating moisture to a greater density. A sign of readiness of jam: when stirring the jam, a spoon leaves furrows on the surface. The volume of jam in the basin will decrease from the original by 2 times (half).

Finished strawberry jam split into prepared jars hot. Close with prepared lids (iron, glass with clips or plastic. You can simply cover with parchment paper and tie with twine (but only cover the cooled jam with paper, otherwise it may mold.
Store strawberry jam at room temperature (or a cooler location, whichever you prefer) in a dry, dark, ventilated area.

Strawberry jam, like any other, breaks off in whole pieces, and does not spread over the outlet

The jam also does not spread over the bun, it is thick. Therefore, it is convenient to use it as a filling in baked and fried pies, pancakes and pies. Or mix with cottage cheese, porridge, yogurt and sour cream so that husbands and children enjoy sweets!

For those who have no time to cook jam in 1 step, you can cook for five minutes in 4-5 steps, pausing to cool the jam and ferment the fruit for 6-12 hours. Grind with a blender before the last cooking.

For those who want to get not jam, but jam, cooking for five minutes is the best option. Berries are evenly soaked in syrup. It will be very tasty. You can cook without apples, just strawberries (sugar 1 kg, strawberries - 1 kg, store at room temperature). At the end of cooking (5 minutes BEFORE) you can add juice from 1 lemon. It will be much tastier.

I baked with this jam. It turned out very tasty.

Delicious pies with strawberry jam