How much sugar do you need for 5 liters of Victoria. Victoria jam, recipes for the winter. How to cook thick strawberry jam with whole berries
Good afternoon! I don't know a single person who doesn't love Victoria. Although probably many will now ask the question: “What is it?”. And this is the well-known strawberry. It’s just that for me these are different concepts: I call strawberries those fruits that grow in the field, but I call Victoria berries that grow in the garden, in the country. Moreover, the latter option is larger than the first.
But for most residents of our country, the name strawberry is more familiar. But today we will not talk about the differences between these gifts of nature, but about what can be prepared from these berries. Moreover, now is the peak of the sale of Victoria, so have time not only to eat it fresh, but also prepare it for the winter, for example, cook fragrant and healthy jam.
I must say right away that the most sophisticated option is a delicacy cooked from whole berries. And it's made almost exactly the same way. Today I will tell you all about it in detail.
So, in order for the strawberries not to boil, and the jam does not turn into jam, read the following recommendations carefully and try to follow them:
- Choose fruits that are not very large, about the size of a hazelnut;
- It is desirable that the berries are dry and clean so that they are not washed once again;
- If you still had to wash Victoria, then be sure to dry it well later, and remove the ponytails after washing and drying;
- Cooking jam is not recommended in huge portions, as you risk damaging the berries during the cooking process. It is best to take 1 kg of strawberries. In this situation, you do not have to stir the fruits, but you can get by with simply shaking the container where the delicacy is cooked;
- It is best to cook a treat in several stages, alternating with standing;
- Sugar syrup should be thick;
- If you choose a recipe where the berries are covered with sugar in advance so that they release the juice, then pour vodka over Victoria before falling asleep (1 tablespoon per 1 kg of berries). Alcohol will make the fruits firm.
I repeat once again that the cooking technology is almost the same everywhere. The only difference is that in some recipes we will prepare the syrup separately, and in some we will simply cover the berries with sugar. I like the second option more, as the treat is natural and made without water.
And right away I want to answer the question of concern to many:
How much sugar to put in victoria jam for whole berries? The answer is simple: 1:1.
For me, it's really very sweet, so I pour a little less than a kilogram of sugar.
Ingredients:
- Sugar - 900 gr.;
- Water - 100 ml;
- Victoria - 1 kg.
Cooking method:
1. If you have dirty strawberries, first wash them gently in small portions and dry them well. Only then remove the sepals.
Before washing, the sepals cannot be removed, otherwise the berry will take in a lot of liquid and the jam will turn out to be watery, and the Victoria will boil.
2. Now prepare the syrup. To do this, pour clean water into the pan and pour sugar. Put on fire and cook, stirring occasionally, until the sugar is completely dissolved.
3. Next, put the prepared berries in an even layer in the hot sugar syrup. Bring the mass to a boil and boil for 3 minutes. Turn off the flame and wait until it cools down completely. Repeat this procedure with cooking and cooling 5 times.
Please note that when cooking, a lot of foam will form on the surface. She needs to be removed.
4. Cool the jam to room temperature and only then pour it into jars. Filled jars should be placed in a pot of water and sterilized for 15 minutes. Then close the jars, cool again and put away in a storage place.
Thick jam from Victoria for the winter
And now the cooking option without water, so to speak, is my favorite. According to this recipe, our yummy really turns out to be thick and natural.
Ingredients:
- Strawberries - 1 kg;
- Sugar - 1 kg.
Cooking method:
1. Sort and rinse the berries. Remove the sepals and place in a large bowl. Sprinkle everything with sugar.
It is better not to use rotten fruits, otherwise, during the cooking process, the jam will ferment and you will get not a sweet treat, but strawberry wine.
2. Leave the mass for 3-4 hours so that the berries give juice.
3. After the time has elapsed, put the workpiece on a slow fire and bring to a boil.
4. Sugar should dissolve slowly. It is not necessary to stir the brew, just shake the bowl from side to side in which the treat is cooked from time to time.
5. After boiling, the mass must be cooked for 5 minutes. Then remove the container from the heat and cool for 3-4 hours. Do not forget to remove the foam during cooking.
6. When the mass has cooled, put it on fire again and boil for 5-6 minutes and cool, that is, let stand for 3 hours. Then continue cooking on low heat in 3 doses of 5 minutes with an interval of 5 hours. Periodically do not forget to remove the foam.
After completing the above procedures, check the jam for readiness. Firstly, the berries should be transparent, and secondly, a drop of syrup should not spread.
7. The finished delicacy cannot be immediately poured into jars, otherwise Victoria will float to the surface. Therefore, wait until the brew has cooled down, and only then pour it into sterile jars. Close with lids and store in a cool and dark place.
Step by step strawberry jam recipe
If you do not like thick jam, but prefer liquid, then you can additionally pour water into any cooking method, that is, prepare a delicacy according to the very first photo recipe. And then the amount of water can be increased.
Of course, I still recommend cooking a treat without any additives. And by the way, do not forget that during the cooking process the berries cannot be mixed, otherwise you will damage them and not get whole fruits. It is best to turn the container from side to side in which the delicacy is cooked.
Ingredients:
- Victoria - 1 kg;
- Sugar - 800 grams.
Cooking method:
1. First of all, sort and wash the strawberries. Dry and then remove the ponytails.
Do not throw away the sepals, then you can make healthy vitamin tea from them.
3. Leave the workpiece for 3-4 hours. During this time, the sugar will completely melt, and Victoria will release the juice. Now put the container on the fire and bring to a boil, cook for 5 minutes. When the jam has completely cooled, repeat the procedure.
As a result, the process of cooking and cooling must be repeated 3 times.
4. After the last cooking, cool the treat and pour into steamed glass jars.
5. Now close the blanks with sterile lids and put them in a storage place.
Victoria jam with whole berries
I will also tell you a little secret. In order for the brew to have a very beautiful color, add lemon juice or citric acid at the end of cooking.
Ingredients:
- Strawberries - 1 kg;
- Sugar - 900 gr.;
- Lemon juice - 15 grams.
Cooking method:
1. Sort the berries, rinse. Put in a colander to drain all excess water.
2. Carefully remove the sepals. Transfer the berries to a bowl and cover them with sugar. Leave the workpiece alone for 9 hours, and best of all for the whole night.
Basin use enameled with a wide thick bottom.
3. In the morning, the berries will give juice, and the sugar will completely dissolve. Put the workpiece on the fire and bring to a boil, immediately turn it off and wait for the jam to cool completely. Repeat this procedure 3-4 times, while the mass does not interfere, but shake the basin a little.
In the last cooking approach, add lemon juice. Cool the natural product and pour into sterile jars and roll up. Cover the jars with a blanket, wait until it cools completely and store in your usual place.
Video recipe for jam from Victoria "Five Minute"
And in conclusion, once again I want to focus your attention on the fact that strawberry jam is most often boiled in several sets of 5 minutes each. Therefore, the recipes are called "Five Minute". Thanks to this technology, all vitamins are preserved, the berries do not boil soft. And blanks are stored for 3 years.
Also, according to the recipes described above, you can cook jam not only from Victoria, strawberries, but also strawberries, and from other berries. There are a lot of benefits, and the taste is such that you just lick your fingers! That's all I have for today, bye, bye!
Victoria, although not the first berry, is perhaps the most beloved by many. Not only kids, but also adults are waiting for her. First, we eat enough of it, and then we begin to prepare it for the winter. You can immediately freeze and cook anything from it in cold weather. Yes, it's easier!
But it's better to make homemade jam. By the way, we have already done not only this yummy, but also. It turned out very beautiful, and it tastes just awesome! How do I know? I just could not stand it with my daughters and opened the jar without waiting for the winter. My wife was very indignant, but in the end she also emptied the jar with us!
This year, Victoria, for many more familiar with garden strawberries, began rather late. I thought that there would be very few berries due to the cold and snowless winter. But it turned out quite the opposite. It ripens a lot, which is only to our advantage. After all, you can experiment and make many different blanks. I’m still thinking of baking pies stuffed with this beauty. When I do, I'll be sure to share with you!
And today we will analyze the wonderful and delicious recipes, according to which I have already made jam. In winter, opening a jar, we will drink tea. Or milk, I have milk souls in my family! Well, I will not be distracted, but I will get down to business.
This is perhaps the most common method used by many housewives. Because it's pretty simple. Someone calls it a five-minute. The point is that after boiling, the jam is cooked for exactly five minutes. Then, after cooling, you can still cook. And so they repeat several times. I don't do that. After all, it is stored and so very well!
Yes, I almost forgot, for such a yummy, you can take fruits of any size. Large or small. Also use not only Victoria, but other berries. And you can make assorted!
Ingredients:
- Victoria - 1 kg.;
- Sugar - 1 kg.
Cooking:
1. First you need to sort out the berry. We need only whole, without rot! You can also choose the size you want: large or small. We tear off the stalks from them and wash them under running water. It is easier to do this in a sieve. We let the water drain, we don’t need excess liquid.
2. We shift the dry into a saucepan or basin, in which we will then cook it. I have an old vessel for this business, which I do not mind spoiling.
It is advisable to use an enameled container. Since the berries release a sufficient amount of acid, the use of aluminum is not desirable. After all, a chemical reaction will occur, and this is harmful to our body.
3. Now we fill Victoria with sugar. In this case, I use the proven proportion: 1: 1. That is, for 1 kg. I take berries 1 kg. Sahara. In my case, I have 1.5 x 1.5.
4. Gently stir with a spoon or wooden spatula. It is necessary not to damage the berries. Or just shake the container so that the sweet sand seeps to the bottom through the berries. We leave to stand for 4 - 8 hours to form a delicious juice.
During the time that the mixture is infused, it is necessary to stir it periodically, lifting the sugar from the bottom.
The mass should be the same as in the photo below. You can feel the sugar while stirring.
5. Put on fire and bring to a boil. When it starts to boil, reduce the fire. We cook for five minutes.
Foam will form during the process. It can be removed, but many do otherwise. Add lemon juice or acid, or put a small piece of butter.
In my family, children love foam, so I don’t add anything so that the children can enjoy it.
6. Then turn off the fire and start cooking jars. They need to be washed with soda or detergent and sterilized in any way. I'm comfortable in the microwave. I pour some water into the bottom of the jar and put it inside. Sterilization time is about 10 minutes. Then I take out and pour out the liquid. You can turn it upside down on a towel to drain any leftovers.
7. Pour the jam immediately, while still hot. Just be careful not to burn yourself. Close the lids immediately. Let cool and store.
Well, it's quite simple. Its main color is very beautiful, and the taste is simply incredible! Let's move on to the next one.
Jam from large Victoria without boiling berries
I learned this option not so long ago. But once we tried it, we decided what we would do every year. Very unusual and delicious. It's actually a bit of a hassle. But in winter there will be variety. And by the way, this is easily suitable for filling in pies. You can also make fruit drinks. I think skilled housewives will find many more uses for such yummy!
Ingredients:
- Victoria - 6 glasses;
- Sugar - 6 glasses;
- Water - 200 ml.
Cooking:
1. First, as always, we prepare the berry. We tear off the stalks and wash. Throw out the rotten one. If the fruits are large, then you can cut in half or even smaller. We put it in a saucepan or heat-resistant cup. Although in plastic it also turns out well.
By the way, I made all the measurements in circles, since my scales broke. The point is that how many berries you take, so much sugar is needed.
2. Pour sugar into a separate pan. We add water there. Mix and put on fire. After it boils, cook the syrup for exactly 15 minutes. You need to stir it periodically. A lot of foam rises from it and it can leak out, so do not leave the stove far and for a long time!
3. Pour the berry with the prepared solution and leave for 20 minutes so that the juice stands out. During this time, you can also prepare the jars. Wash and sterilize them.
You can’t mix, you can only dip the berries with a spoon into the sweet mass!
4. After a while, drain the syrup back into the pan. Do it through a colander. There is no need to wash anything. We put the fruits back in the same place. And we put the syrup on the fire and cook for 10 minutes.
5. Fill Victoria again and leave again for the same time. Then again drain the syrup and boil for five minutes. During this time, we lay out the berries in jars. Pour hot mixture over and cover with lids. We are waiting for it to cool down and put it in storage.
I am sure you are interested in trying to make such a jam. Excellent! After all, you won't regret it.
Recipe for delicious jam from Victoria for the winter
And this method will save all the vitamins. Even the taste is incomparable to any other. Preparing quite easily and quickly. We will not subject the jam to any heat treatment. We will make a delicious mixture and just freeze it with whole berries. Therefore, we need any container.
Ingredients:
- Victoria - 1.5 kg .;
- Sugar - 800 gr.
Cooking:
1. We sort out the berry. We throw out the rotten ones, put the beautiful ones aside. We tear off the stalks and wash under running water. Dry with paper towels. We will freeze some berries whole, so for now we will put them aside. The rest are placed in a deep bowl.
2. We take an immersion blender and turn all the yummy into puree. You can also use a meat grinder.
3. Add sugar and stir until it dissolves.
4. Now add whole fruits. You can put as many of them as you like, it will still be delicious.
5. Pour the mixture into containers and put it in the freezer. I used plastic containers that I bought from the store. But keep in mind that they should not be filled to the very lid, as it may leak.
Here is a vitamin supply. This can be done from any berry. The main thing is that it is very tasty.
How to cook thick jam from Victoria
This process is quite labor intensive. But it turns out thick jam and berries are whole and hard. You can use this yummy in any way. And of course, do not forget to drink tea with him.
Ingredients:
- Victoria - 1 kg.;
- Sugar - 1 kg.
Cooking:
1. For this yummy, we will need small berries. If they are large, then we will simply cut them. We remove all the stalks and thoroughly wash the berries under running water.
2. Sprinkle it with sugar immediately in a saucepan. That is, lay out part of the fruit, and sprinkle sugar on top. And so the layers are repeated until the ingredients run out. You can't mix. Just cover with a lid and set aside for 12 hours.
3. During this time of the year, I let the juice out, so now we stir it. Take Victoria out of the syrup and into a bowl. And we put the mixture on fire and boil until it decreases in size by 1/4 of the volume.
4. We throw the berry into the syrup and leave it in it for 12 hours. Then we pull it out again and repeat the procedure.
5. The next day we will not remove the berries, but we will cook with them for about 20 minutes. Pour the finished jam into sterilized jars and close the lids. Cool and put away for storage.
Victoria five-minute jam - a quick recipe for the winter
I bring to your attention one more recipe. In this video, the author tells how easy and simple it is to make delicious jam from your favorite berries. This can be done not only from Victoria, but also from raspberries, currants, honeysuckle. In winter, such blanks will remind us of summer, warm days and delicious berries. And the smell will attract more and more.
Hope you enjoy our simple recipes. Any novice hostess can cook on them. If you have any questions, I will be happy to answer them in the comments. Or do you have your favorite method that no one knows about, then share it with us and our readers. And I say goodbye to you today, See you again!
When preparing strawberry jam from Victoria for the winter, the recipe may be old, grandmother's, because it was in her time that all strawberries were called "Victoria", or modern, with the addition of thickeners.
When the hostess starts making jam, she still does not know what exactly will turn out, because the quality of the final product is greatly influenced by the strawberries themselves. Trying to make jam, with whole i years, you might end up with:
- puree;
- jam;
- syrup;
- "mess".
Or you can get a beautiful, thick, opalescent jam, with even strawberries that have not lost their shape.
In any case, all this will be delicious, but some of these “creations” can be served at the festive table, some can be spread on bread while sitting at the TV, and some will only be suitable for adding to pastries.
Selection of strawberries for jam
The choice of berries for harvesting must be approached consciously. If we set ourselves the goal of making thick jam, and it doesn’t matter to us how the berry will look there, then we need to take soft varieties, and strawberries can even be overripe and “crumpled”.
It is a completely different matter when you need to “keep” the whole berry, prevent it from spreading and losing its shape. To cook, you need to carefully choose strawberries and it should be:
- Dense. In order to determine the consistency of the berry when buying, you need to press it. When lightly pressed, its flesh should not be broken and leave dents. Having bitten such a berry, you need to feel its hardness, even fragility. Such strawberries are not suitable for eating as a dessert, but they are ideal for making jam with a given purpose;
- Underripe. Whatever jam you cook, if you want to have the integrity of the fruit, then they must be in technical ripeness. This will not affect the quality of the jam, its aroma and taste, but the goal will be achieved.
If the strawberries are soft, overripe, they are also suitable for making jam, but in this case, the jam will look like strawberry jam. It will not taste bad, but the consistency will be peculiar. If the goal is to make jam-mashed potatoes, then in this case only a well-ripened berry, even overripe, is needed;
- Fresh. As soon as strawberries (and any other fruit) are plucked from the mother bush, biochemical processes of decomposition begin to occur in it. Every minute their intensity is higher and higher, which means that every minute it becomes less and less suitable for making jam with a whole berry.
Having brought the berry home, you must immediately start making jam, every missed minute will affect the quality of the final product. If there is no difference what consistency the jam will be, then strawberries can be stored in the refrigerator for some time, or covered with sugar;
- Varietal. Thick strawberry jam for the winter with whole berries can only be prepared from hard varieties of strawberries. Modern selection, especially imported, is directed in this direction. Such strawberries do not crumple, they are excellent in transportation, firm and resilient. The name of the variety can not be asked, this is not necessary, but when choosing, carefully inspect the berry and if it is hard, then you can buy it.
These strawberries are not a pleasure to eat fresh, but they are perfect for a perfect jam.
Another feature of new strawberry varieties is that they can be stored in refrigerators for a relatively long time (5-6 days) and remain firm;
Technology features
Strawberry blanks can be made in several ways, and each will have its own, unforgettable product. Each hostess, having tried this or that technology, stops at something of her own, the most acceptable for herself. Some make blanks in different ways, and this makes sense, as they increase the range of harvested products.
Berry preparation
It would seem, well, what's so difficult about washing strawberries and selecting a green “forelock”. However, strawberries are not always grown on covering material, and if it comes into contact with the ground, it becomes dirty and it is not so easy to wash the ground and sand.
In order to properly wash strawberries, they must be poured into a basin, poured with cold water and dipped into the water with smooth movements, as if drowning. Thus, the sand will settle to the bottom.
If you are going to cook the jam so that the berry is whole, then when washing in water, you need to add citric acid, then the berry will be denser.
Dry-fill harvesting
Sometimes we are "attacked" by nostalgia about the taste of childhood and we remember the jam that we enjoyed in those distant times. The question arises, “How to cook thick Victorian jam for the winter?” The recipe is simple.
- Strawberries - 1kg;
- Sugar - 1 kg.
Pour the washed berries into a thick-walled basin and cover with sugar. We set the basin aside and wait until the strawberries are completely covered with their juice. As a rule, this is done at night, and in the morning the berry is ready for boiling.
The basin is put on heat and brought to a boil, the heating intensity is reduced to such an extent that the jam only boils slightly. During this period, foam is collected with a wooden spoon, and the jam itself is easily stirred.
The jam is boiled for 15-20 minutes. The pelvis is set aside until it cools completely. During this time, a significant part of the liquid fraction evaporates, the jam becomes thick.
If the density does not suit the jam, you can again heat up and cool again. Each cycle of heating will make the jam thicker and thicker. The signal to stop heating will be a color change to brown, this indicates the initial stage of sugar caramelization.
Before rolling into jars, the basin is again put on heat, brought to a boil and poured into pre-sterilized jars.
Jam with whole berries
When preparing strawberry jam for the winter, recipes can be very diverse, but adhering to a certain technology, you can prepare an impeccable product worthy of serving on any holiday table.
Ingredients
- Strawberries - 1 kg;
- Granulated sugar - 1.2 kg;
- Citric acid crystalline - 4-5 g;
- Water 100 g.
Inventory
- The basin is thick-walled, wide or pan;
- Wooden spoon;
- Scales for weighing or measuring utensils;
- Heating device.
Probably there is not a single person who would not love strawberries. This very first, bright and fragrant berry always pleases the eye. And when she flaunts on the table, she always cheers up.
It is not only the richest source of vitamins, but also a real delicacy. But, unfortunately, her age is very short. On the strength of two - three weeks, you can enjoy her presence on the table. And then wait another year.
But you can't wait, can you? You can prepare a berry for the winter. And there are many ways for this - you can freeze it, make compote from it, and, of course, cook a delicious fragrant treat.
There are also many recipes and methods for such a delicacy today. These are the so-called classic options, which include such a popular method today as a five-minute, according to which many housewives have been preparing for many, many years. And pass the recipe from mother to daughter, and so on.
And now, with the advent of household appliances in every home, they began to cook in a slow cooker, or without cooking at all. Keep it in the freezer at the same time. They also come up with original recipes, for example, with gelatin. And all in order to please your beloved household.
Today we are preparing it from strawberries, but by default, we understand that basically, we all use country Victoria for these purposes. After all, basically in our beds it is she who grows. It bears fruit better, does not freeze in winter and is also sweeter in taste. That is why gardeners love it so much.
And real strawberries can be picked in the forest, or in forest clearings. There is a lot of it on the sunny slopes of the hills. Although it is rather small compared to Victoria, it is more fragrant. Although it is also grown in summer cottages. My mother specially plants two beds of strawberries to make jam. She believes that it is tastier and more aromatic.
In general, according to today's recipes, you can harvest both strawberries and Victoria, and even strawberries. All of them are relatives, differing in size, taste and aroma. And the cooking technology is the same for everyone.
And so, let's get started.
This is a very simple recipe that many people cook according to. And today we will cook. To prepare it, we need only two ingredients - strawberries and sugar. And, of course, desire and good mood.
We will need:
- strawberries (Victoria) - 1 kg
- sugar - 650 - 700 gr
The number of strawberries can be any. In this case, the amount of sugar should be proportionally changed. Also, its amount may vary slightly depending on the sweetness of the berry. If the berry is sweet, then 650 grams is enough.
There are recipes where 1 kg of sugar is added for 1 kg of berries. You can cook like this, especially those who like it sweeter. And in the following recipes, we will also use such proportions.
Cooking:
1. Put the strawberries in a bowl, pour water over it for 1 - 2 minutes and rinse with your hands. Then put a small batch in a colander and rinse it again with water, lowering it into a container of water. Then remove the stalk by gently pulling it and twisting it slightly. Try not to crush the berry.
First, remove the stalk, and then wash the berry is not recommended so that the juice does not flow out of it.
2. Then drain the water, put a new batch of berries in a bowl and rinse it again. And so on, until it's all over. It is better to wash and clean it in small batches.
3. Put the peeled strawberries (Victoria) into a saucepan or basin in which you will cook. It is better to shift it in layers mixed with sugar. To do this, pour a little sugar into the basin, like a small pillow. And already lay the first layer of berries on it, which, in turn, sprinkle with a layer of sugar. And so on.
4. Now you need to leave it for several hours, you can even overnight. It's okay if it stays at room temperature. Victoria should start up the juice, and in sufficient quantities. But if the weather is very hot, then put it in the refrigerator.
The only thing to remember is to cover the container with a towel. So that nothing accidentally gets into the content.
To see if she let in enough juice, you can slightly tilt the container. Moreover, a sufficient amount of sugar may still lie at the top, but quite a lot of juice has already formed at the bottom. And if so, then it's time to start cooking.
5. Put the container with berries on medium heat and start heating. During this process, even more juice will form and soon it will cover all the berries. And that's good, so they will turn out juicy.
And at this stage there are two ways
- the first is to cook immediately until tender. But in that case, we will gain time, but we will lose the bright color of the berries.
- the second is to cook in several stages. And in this case, we will keep the bright color of both syrup and strawberries. In addition, all the fruits will be whole, which is called "berry to berry."
And I choose the second option in this case. And I will describe the first in the next recipe.
6. At some stage of heating, white foam will begin to appear, it will need to be carefully removed with a wooden spatula. With it, gently lower the berries into the syrup so that they are better fed with sugar syrup. And we already have it in all its glory - bright, tasty, rich. We seem to bathe the berries in it and wait for the syrup to boil. That's when you need to turn it off.
Distinguish at the same time when it is just boiling, and when it is already boiling. When boiling, active "bulks" appear on the surface, and when boiling - single and weak ones.
After turning off the fire, “buy” a little more strawberries, lowering them with a spatula into sugar syrup.
7. Remove the basin in a secluded place, and leave for 8 - 10 hours to infuse.
Ask why in secluded?! No, don't think that this will make it taste better. I just had such a case when I left the basin on the kitchen table. My cat apparently liked the smell coming from the pelvis, or curiosity played a major role, in general, he jumped on him, hooked him with his paws and knocked him over.
The syrup with berries shot up in all directions to the very ceiling, eventually spreading in a large red spot over the recently bought new carpet.
The cat first froze for a second, then began to rush like crazy around the house, jumping on sofas, beds, armchairs ... In general, on everything that came across on the way.
It’s good that the jam has cooled down and wasn’t too hot already.
And it also needs to be said that it was a pitted cherry delicacy. And before that, I took out these very bones for 4 hours, or even more!
Needless to say, it had to be prepared again, the carpet changed, all sofas and armchairs were washed, and repairs were made in the kitchen. Well, first calm down and bathe the cat ...
Since then, I always put the basin with the contents in a secluded place.
8. After the berries are infused and saturated with syrup, put the container on the fire again, and bring it to a boil again. We also remove the foam. So repeat the whole process 3-4 times.
For everything, about everything, it may take two full days and one night. At night we fall asleep with sugar and leave to infuse until the formation of juice.
Warm up in the morning, leave until the evening. Then the next day we warm up again in the morning and in the evening. That is only four times.
During the entire cooking process, the color of the syrup practically does not change. It remains the same bright, juicy and saturated. And it is clear that all the berries remained intact and unharmed. Beauty, and more!
9. And the next step, we need to pour our delicacy into sterilized jars, cover with sterilized lids and twist. Since we don’t have too much sugar in the syrup, the jam must be hermetically sealed. So it will be better stored and will not lose color.
At the same time, it is not necessary to sterilize it, but it is necessary to pour it into jars only when hot.
It must be said that while it is hot, it is liquid, then it will cool down, infuse and become thicker. But if you want to see it even thicker, then add pectin to it during cooking.
Also try to put more berries in jars, and only then top up the syrup as much as you want. And if the syrup remains superfluous, then it can also be poured into sterilized jars and closed with lids. It will then come in handy for spreading cake layers, or, which we all love so much.
This will be especially good for those who really like to catch berries from the syrup (I'm just one of those). And in this version, it will be possible to eat almost only berries.
10. Turn the twisted jars over and place them on the lids. Cover with a blanket or a large thick towel, and leave in this state until completely cooled.
11. Then turn over and put in a cool dark place for storage.
I cooked from 2.5 kg of Victoria and 1.5 kg of sugar. And from this amount I got 5 half-liter jars.
In winter, open a jar and eat with tea. The jam turns out beautiful, bright and very tasty. Eating it is a pleasure!
Thick and tasty delicacy "Berry to Berry"
If you do not have free time, then you can not spend two days cooking. You can just boil it right away. This method is generally considered classic and is also often used by housewives.
In this case, the color will not be as bright as in the first recipe, but the finished product will be thick and with whole berries. That is, the way we wanted.
It will turn out quite thick, but if you want, you can add pectin during cooking, and it will be super-thick. I don't do that, I prefer to cook it without any additional additives.
We will need:
- Victoria - 1 kg
- sugar - 1 kg
Cooking:
1. Pour the berry with water for a couple of minutes, drain the water, rinse again if necessary, using a colander.
Then remove the stalk, holding it with your fingers and turning the berry. If it is hard, and it is better to pick it up so that it remains whole, then cut off the stem with a knife.
Do not keep the berry in water for a long time, it becomes watery from this.
2. Wash in small batches and put in a container in which you will cook.
3. Sprinkle it with sugar as you lay it out. We won’t mix it later, so it’s better to pour Victoria in layers.
Usually sugar is used in a ratio of one to one. That is, how much Victoria, so much sugar. This is the standard. But there are exceptions. So, if the berry is too sour, then sugar can be added, at least by 100, and even by two hundred grams.
4. Cover with a towel and leave to infuse. The berry should release juice. This may take from 2 to 8 hours, depending on the variety, size and degree of maturity of the Victoria.
If after 4 hours of standing the juice is not enough, then put the container with the contents in the refrigerator and let it stand for more. In this case, you can leave it overnight.
Or you can speed up the process and put the container on a very low fire so that the contents are slightly warm. But, the main thing is that the sugar that has accumulated at the bottom does not burn. When you see that enough juice has stood out and the sugar at the bottom has melted, the fire can be increased to medium.
5. To check if there is enough juice, you can simply turn the container slightly on its side. And if it is formed in sufficient quantity, then it will appear above the berries. Although there may still be a layer of sugar at the top.
6. In this case, it's time to put the container on fire. At first, let it be very small, I would even say minimal, so that the sugar does not burn and completely dissolves. Then it can be added to medium so that the syrup boils faster.
7. After the syrup boils, set the minimum heat again and cook until tender. Periodically, while “bathing” the berries with a spatula. It can also gently mix the contents.
This may take approximately 50-60 minutes.
8. Readiness can be checked in this way. If you put a drop of syrup on a saucer and it does not spread, then it is completely ready.
There is also such a way to check. Pour a spoonful of syrup onto a flat plate and draw a line along the surface with the same spoon. If the line remains clear even after some time has passed and the syrup does not fill it, then everything is ready.
And before, we dripped a drop of syrup on a fingernail, and if it didn’t drip when tilted, this indicated that it was time to turn off the fire.
9. Sterilize jars and lids in advance, pour hot jam into them and tighten the lids. Turn the jars over and cover them with a blanket or large towel. Leave until completely cool.
Then turn to the usual position, put in a dark cool place.
10. Open in winter and eat with pleasure!
You can simply eat a delicious treat with hot tea, or you can serve it to, or.
Thick jam "five minutes" with whole berries
There are several ways to cook this way. One of them provides for approximately the same execution as we had in the first recipe.
That is, the berries are sprinkled with sugar, then you should wait until the juice appears. And only after that we cook three to four times for 5 minutes. Between brews, we keep time for 10 - 12 hours, or even more, allowing the berries to cool and soak well with syrup.
There are several rules for such preparation:
- berries must be ripe and undamaged.
- cook in small batches. It is advisable to take no more than 1 kg of berries at a time, and even a little less is better. This is a fairly fast method, and it is very important to achieve quick and uniform heating of the berries. And this can be done only when there are few of them.
- measure the amount of ingredients not in kilograms, but in containers. That is, if you use a bowl as a measure, then you will need such a bowl of strawberries, and the same bowl of sugar.
We will need:
- bowl of strawberries
- bowl of sugar
- water - 100 ml
Cooking:
1. Rinse the berries and pour cold water over them. Let it lie a little in it, but not more than a couple of minutes, then carefully remove the stalk. Put the berries on a plate to drain excess water.
2. We will cook jam on pre-prepared sugar syrup. And you need to approach this issue very carefully.
Pour sugar into a bowl and fill it with water. You can also use a heavy-bottomed pot for this to keep it warm and not burn the sugar.
3. Mix sugar with water. We have little water, and of course it will not begin to dissolve in water, but it will absorb moisture and it will be easier to melt it later.
It was possible to add more water (there are recipes where both 500 and 600 ml of water are added), then it would be easier to prepare the syrup. But in this case, the finished product will have more liquid than berries. Therefore, we pour a little water and we will carefully monitor that everything works out as it should.
4. Put a container of sugar on medium or low heat, arm yourself with a wooden spatula in advance and, stirring constantly, begin to melt it. At first it will be too thick and sticky. At this stage, you need to mix it especially carefully so that it does not burn. But gradually it will become thinner, and in the end it will look like this.
This is a very important moment. If you burn sugar, it will no longer be suitable for subsequent cooking. It will be necessary to start all over again.
5. That is, at this stage, there is no need to wait for liquid syrup, it will not be like that, since there is too much sugar and too little water. It is only important to melt the sugar, which we did.
6. It's time to spread the berries in the syrup. Put and mix gently, it is better to use a wooden spatula for this, so as not to damage the strawberries.
7. At first, the boiling will stop, and this is understandable - after all, the berries are cold, and now all the contents need to heat up again. And as soon as the heating occurs, the berries will begin to secrete juice, more and more liquid will appear, and the sugar will completely dissolve.
8. During this process, we heat the strawberries on a very low heat, and we no longer use the spatula. And so that the sugar does not stick to the bottom and the berries are evenly saturated with syrup, we just shake the pan periodically. To do this, we take it by the handles, using a towel, and simply shake it from side to side, and using light circular motions.
This action will allow you not to crush the berries, and they will remain whole and beautiful. Shake the pan every two minutes, while the contents will be evenly heated and saturated with juice.
9. Cook in this way until boiling and ready. How to understand if it is ready, you can follow these signs - if bubbles have gone around the edges of the pan, then you need to shake the pan again, warm the berries for 5 minutes, and that's it - they are ready.
10. At the ready you need to have sterilized jars and lids. Immediately put the hot product into jars, cover with a lid and twist.
11. Turn over and put on the cover under a blanket or a large towel. Let cool completely. Then set as usual. Store in a dark cool place.
Eat with pleasure!
Strawberry treat without cooking
Although our today's delicacy comes from the word "cook", but there is a recipe in which you can do without it. I know two such ways. One of them involves cooking strawberries in their own juice, where a berry is put into jars, covered with lids and sterilized. Then it is twisted and put into storage.
But in this method, although we do not boil the berries, we still subject it to heat treatment using sterilization.
But the second way, just corresponds to the topic of the material. Let's take a look at it. Moreover, it is simple like no other.
We will need:
- strawberries - 1 kg
- sugar - 1 kg
The amount of sugar can be varied, depending on the sweetness of the berries. The minimum amount of sugar is 650 grams per 1 kg of strawberries and the maximum is 1.3 kg per kilogram. The more acidic the berry, the more sugar will be required.
But as a rule, everyone always adheres to the proportion of one to one. And for freezing, you can take less. But this again depends on the taste of the berries.
Cooking:
1. Place the berries in a colander and rinse. It is better to do this in small batches so that all the sand is washed off without hindrance.
For this method, it is better to take ripe berries of a small size. They are more likely to be saturated with juice, and will be tastier than large ones.
2. Then put the berries in a bowl and let the water drain. Then remove the stem.
3. Prepare a container in which we will cook jam. Pour some of the sugar down, lay the berries on top, from which the stalk was peeled. You should get a dense layer.
4. Then sprinkle with sugar again, and lay out the peeled berries again. And so on, until the end of one and the other.
5. Prepare a wooden spatula for mixing. Start gently mixing the berries with it, moving them from bottom to top. Try not to damage their integrity. The more carefully you mix, the more whole the berries will turn out.
For the first time, stir for 7-10 minutes until juice appears. As soon as it appears in sufficient quantity, remove the container to the side and cover with a towel.
6. Approximately every hour stir it again, and so the whole day. Or rather, to the state of readiness.
Readiness is determined as follows - with the next stirring, you will notice that there are no grains of sugar left in the syrup. That is, it must be completely, completely dissolved!
7. It happens that the berry is not very juicy, and the juice is formed slowly, which means that sugar dissolves worse. In this case, the basin with berries can stand for two days, and naturally it will need to be periodically mixed for two days.
If it is very hot outside, then on the second day it is better to put them in a cool place so that they do not sour. But in general this rarely happens, especially if you mix often. There is a lot of sugar, and this is a preservative, which just keeps the product from souring.
8. But finally, we saw that there were no sugar crystals in the syrup, and we can pack our preparation for the winter for storage.
You have probably already guessed how we will store our strawberries. That's right, we'll freeze it! And for this we will need plastic containers. They are available in different shapes and sizes, choose according to your taste.
You can even use plastic glasses from sour cream, especially if you have kept the lids from them. Or just buy new ones from the store. It's easy to buy them these days.
9. And so, spread the contents into containers and put in the freezer. Delicious fresh berries will delight you all winter. At the same time, retaining most of their vitamins. And the sugar will keep them from freezing completely.
Here is the jam!
By the way, it is also prepared from grated berries. They are also combined with sugar and stirred for a day or two until the sugar is completely dissolved.
My granddaughter just loves this dessert. Ready to eat it without stopping. Still, so delicious!
Delicious strawberries in gelatin
Recently, they began to cook such jam. It even looks more like a thick jam. It has some advantages, and let me tell you about them.
- The product turns out to be very thick, and this has always been considered a great advantage for any dessert of this kind.
- It turns out bright and beautiful.
- It is beautiful and keeps for a long time.
We will need:
- strawberries - 1 kg
- sugar - 1 kg
- gelatin - 10 gr
- lemon - 0.5 pcs
Cooking:
1. Rinse the berry thoroughly and remove the stalk. Let the water drain.
2. Pour in layers along with sugar in the container in which you will cook. Let stand for a while and brew so that the juice stands out. This may take 2-3 hours. The container with the contents can be slightly shaken or stirred to speed up the process.
3. Put on a small fire and bring to a boil. Heat for 5 minutes, stirring with a wooden spatula. Take off the foam.
4. Remove from heat and leave to soak in syrup for 6 hours.
5. Then puree the berries with a blender and heat again for 5-10 minutes, gently stirring with a wooden spatula. Again, leave for 6 hours to infuse.
6. At the last stage, pre-fill the gelatin with a small amount of water and dilute it to a homogeneous liquid state.
7. Squeeze the juice of half a lemon into the contents and put on fire.
8. As it boils, pour in a thin stream of gelatin. Cook everything together for another 10 minutes.
9. Immediately pour the hot product into sterilized jars and close with sterilized lids. Turn over, putting the jar on the lid and wrap it with a blanket. Leave in this state until completely cooled.
Then store in a dark, cool place, away from heating appliances.
10. Eat with pleasure. It is especially delicious to spread such jam on bread.
This recipe is a bit out of our topic today, since here we do not use whole berries, but overcooked ones. I just haven’t tried this option with whole berries, so I don’t know how it will turn out.
When I try it, I'll write a detailed recipe.
Strawberry jam in a slow cooker
Preparing a strawberry treat in a slow cooker is also quite simple. And it turns out to be just as thick and tasty as the previously prepared options.
And so that you have a little rest from reading, I bring to your attention a video. It tells and shows everything, so let's get together and see how it's done.
So if you have a slow cooker, then you can safely prepare a strawberry delicacy in it. Just do not forget to open the lid in time and stir the berries. So that each of them is evenly fed with delicious juice and sugar syrup.
And so that in winter we can enjoy a delicious and fragrant dessert along with hot tea.
How to make thick strawberry (victoria) jam with whole berries
Delicious jam is made from delicious berries. This is an axiom for any dish, and ours today is no exception.
- All berries must be sorted out before cooking. Remove crumpled, beaten, and even more so, with rot. Even if you want to cut it. It is better to throw it away immediately, as it alone can spoil the wonderful taste of all the sweet treats.
- For harvesting, it is better to take medium-sized berries. It is also desirable that their size does not differ much from each other. Such berries are more likely to release juice and be saturated with syrup, which means they will be tastier. In addition, such berries warm up faster, which means they are less susceptible to heat treatment. And they keep better.
- You should wash the berry in several waters. It grows near the ground, and often even touches it. In addition, the rains leave their dirty marks on it. Therefore, rinse it first in a large bucket or basin, and then in small batches in a colander.
- You can wash strawberries in a diluted vinegar solution. This completely decontaminates the berry, and this will help to better preserve the treat, and "not play" while it is stored. Take vinegar based on 1 liter of water - 1 tablespoon of 9% or wine vinegar
- The berry should be washed along with the stalk, and only then removed. If this is done otherwise, then bacteria can get into the place of removal, which subsequently can also lead to the fact that the jam “plays” and the lid rises.
- In addition, juice immediately begins to stand out from the peeled berry, and we do not need to wash it off.
- Do not soak the berry in water for a long time, this will make it watery.
- If you want to make jam with whole berries, then during the entire preparation and cooking process, handle them very carefully.
- Use a wooden spatula or spoon for mixing, it is more gentle with mixing. In addition, there is a lot of vitamin C in the berries, and so that it does not react with metal spoons, it is better to use wooden ones.
- Cooking should be in specially designed bowls, or thick-walled stainless steel pans. Do not use aluminum cookware for cooking, so that the berries in it do not oxidize.
- It is best to prepare a delicacy without the presence of water, that is, in its own juice, or with a minimum amount of it.
- To do this, the berries should be sprinkled with sugar and left for 6 - 12 hours.
- During the cooking process, it is better not to mix the contents, but to shake them slightly, this will help not to burn the sugar and not to crush the berries.
- Try to choose recipes that can reduce the cooking time. The longer we expose the product to heating, the less vitamins remain in it. Of course, there will be a taste, but if there are also vitamins, it will be great in general.
- Be sure to properly sterilize jars and lids. Do this in advance so that all the water has time to drain.
- Pour the jam into jars carefully and carefully hot, or rather boiling. While the container with the contents is languishing over low heat, immediately out of it and transfer to jars.
- We spin it right away. Then turn over and put under the covers, stand. until it gets cold.
- Store blanks for the winter should be in a dark place to preserve the color, and in a cool place just to save.
- If the jam has undergone minimal heat treatment, then it is best to store it in the refrigerator.
Here are some simple tips to make your jam fragrant, tasty, healthy and full of vitamins.
Be sure to prepare it. This process creates comfort throughout the house. It should always be on the table so that everyone can pour a mug of hot tea at any time of the day or night, spread a thick delicacy on bread and enjoy the taste in full.
Enjoy your meal!
We all love red and juicy, and most importantly, the most delicious and long-awaited strawberries. This berry not only has a magical taste, but also many vitamins and useful elements. Strawberries have a healing effect on the human body - it contributes to the normalization of metabolism, has a beneficial effect on the digestive system, the heart.
Therefore, dear hostesses, you should definitely pamper your family with delicious, fragrant and fragrant, and most importantly, healthy jam in winter! By the way, it can be used for .
Preparing berries
First, the berries need to be prepared:
- first strawberries are sorted, medium ripe berries are selected;
- then the strawberries are washed through a colander - it is necessary to make sure that excess moisture does not remain in the berries, let it drain well;
- then the berries are laid out on a towel and dry;
- then the strawberries are separated from the tails;
- Well, now you can start cooking jam.
Recipe for thick strawberry jam with whole berries
This delicacy will win the hearts of your household with its unique taste and aroma!
Ingredients:
- strawberries - 1 kg;
- fine sugar - 800 g.
Strawberries and sugar are taken 1:1. If you wish, you can take less sugar. At least 1 kg of berries uses sugar in the amount of 650 g, otherwise the strawberries will play.
Cooking:
- Arrange the strawberries in a bowl in layers.
- Sprinkle each strawberry layer with sugar.
- Put the sugar that remains on top, level it, cover it with a lid and leave the basin all night, the berries should let the juice flow.
- In the morning, remove the lid, make sure that the juice has appeared.
- Next, the contents must be boiled. Boil the jam for 7 minutes, stirring occasionally using a wooden spoon. Then the foam should be removed. Let the berry cool completely.
- Then again put the container with the strawberry mass on the fire, cook for 7 minutes. Do this three times, each time let the jam cool down.
In order to get a thicker consistency, cook the mass longer.
Sweetness can be considered ready when the drop remains on the plate and does not spread. The hot mass must be decomposed into sterilized jars, rolled up with lids and turned over, then put them in a cool room.
Recipe for making strawberry jam 5-minute
This recipe is shorter, but it retains the vitamins in the berries in greater quantities.Ingredients:
- sugar - 700 g;
- strawberries - 1 kg.
Cooking:
- Prepare strawberries. If the berries are large, cut them into several pieces. Use small strawberries whole.
- Next, you need to prepare a syrup (for 2 kg of berries, take 0.5 l of water and 1.2 kg of sugar). Boil the syrup in an enameled container, making a strong fire.
- Pour the berries into the boiling sweet liquid, cook for 5 minutes. Stir using a wooden spoon.
Jam must be put into sterilized jars, rolled up with lids, turned over, cooled and lowered into the basement for storage.
Strawberry jam without boiling berries
This way of cooking jam will provide your family with useful substances for the whole winter!Ingredients:
- sugar - 500 g;
- strawberries - 1 kg.
Cooking:
- Rinse the berries, sort, remove the tails, send to the basin.
- Then the strawberries must be chopped, small pieces should be obtained.
- Pour sugar here, stir, the mass should be set aside for 2 hours, the sugar should completely dissolve.
- Transfer the mass to a container, plastic or glass, it does not matter.
Such jam is stored in the freezer if sugar is added in a minimal amount. And if the proportions of sugar and berries are taken 2: 1, then such sweetness is stored in the refrigerator, but not in heat - otherwise the jam will play.
Strawberry jam with almonds and liqueur
Strawberries can be combined with different products, resulting in original flavors. .And now I suggest you experiment in your kitchen with this magical juicy berry!
Ingredients:
- strawberries - 1 kg;
- sugar - 1 kg;
- almonds - 100 g;
- liquor "Ammareto" - 1 tbsp.
Cooking:
- Prepare strawberries, sort and wash.
- Sprinkle the berries with sugar, set aside for 2 hours.
- Pour hot water over almonds and let stand for 15 minutes.
- Drain the liquid from the almonds, fill it with cool clean water. Peel the skin to remove bitterness.
- Add almonds to bowl with strawberries and sugar.
- Put on the stove, cook for 15 minutes over low heat in two passes.
A few minutes before the end of the second brew, pour in the liquor. The alcohol will evaporate, and the jam will have a unique taste.
Pour the sweetness into sterilized jars and roll up the lids.
Strawberry orange jam
This sweet will become a favorite for your family!
Ingredients:
- strawberries - 2 kg;
- sugar - 1 kg;
- orange - 1 pc.
Cooking:
- Wash the orange well, cut into pieces without peeling.
- Wash and sort the strawberries. Sprinkle with sugar, let stand for 3 hours.
- Then add orange slices here.
- Put the basin on the fire and bring the berries to a boil. Boil them for 10 minutes.
- Then you need to turn off the fire, set the container with jam aside, let it cool completely.
- Then put it back on the stove and cook at a boil for 10 minutes.
The finished sweet mass should be laid out in sterilized jars and rolled up with lids. Dip the cooled jam into the basement for storage.
Strawberry jam with mint and basil
This delicacy will delight you with its unforgettable taste and aroma!
Ingredients:
- strawberries - 2 kg;
- sugar - 1.5 kg;
- lemon - 1 pc.;
- mint leaves - 20 pcs.;
- basil leaves - 20 pcs.
Cooking:
- Sort the strawberries, wash, let the water drain.
- Add sugar to the berries, set aside, let stand for 2 hours. Juice should stand out.
- Then send the contents to cook on low heat, cook for 5 minutes.
- Then add the washed basil and mint, cook further for 5 minutes.
- Wash the lemon, rub the zest on a grater with small holes, chop the flesh into small pieces, you can use a meat grinder to grind.
- Add lemon to the jam, cook for another 10 minutes.
The finished dessert must be poured into sterilized jars and rolled up with lids.
Strawberry jam with lemon
This jam has an extraordinary spicy taste and an unforgettable delicate aroma!
Ingredients:
- strawberries - 1 kg;
- sugar - 1 kg;
- lemon - 1 pc.
Cooking:
- Sort strawberries, wash, dry.
- Pour the strawberries with sugar, the container with the contents must be set aside for 5 - 6 hours, let the juice appear.
- Put the container with the contents on low heat, boil.
- Wash the lemon well, rub the zest on a grater with small holes.
- Squeeze the juice from the lemon pulp. To do this, you can grind it with a meat grinder or use a juicer.
- Add lemon to bowl with strawberries, cook for 10 minutes.
And now you should pour the jam into jars, roll up the lids and cool.
Strawberry jam with tangerines
If you cook this sweet for your family, they will enjoy every evening in winter and thank you for the unusual yummy!
Ingredients:
- strawberries - 1 kg;
- tangerines - 1 kg;
- sugar - 2 kg;
- water - 300 ml.
Cooking:
- Wash strawberries, dry.
- Wash the tangerines and send them to blanched in boiling water for 5 minutes.
- Remove the citrus fruits from the water, cool them by putting them in cold water. Then cut the tangerines into beautiful slices.
- Make sugar syrup.
- Dip strawberries, tangerine slices into syrup (boiling), cook for 5 minutes.
- Remove the container with the contents from the heat, let the jam cool down.
- Thus, boil it two more times.
Pour the hot sweetness into jars and roll up the lids.
Strawberry jam with red currant
This recipe for strawberry jam is useful for those hostesses who harvest several times a year.
Ingredients:
- strawberries - 1 kg;
- red currant - 1 kg;
- sugar - 2 kg;
- lemon juice - from 1 citrus.
Cooking:
- Wash the strawberries, let the water drain.
- Wash the currants, dry them, and then grind them using a sieve. Remove bones.
- Grind strawberries with a blender or meat grinder, pour the mass with sugar.
- Add juice from lemon and currant to the container with the contents.
Arrange the jam in sterilized jars and store in the refrigerator.
Strawberry jam with cherries
This appetizing, sweet and simply divine in taste sweetness will delight you during tea drinking!
Ingredients:
- strawberries - 1 kg;
- cherry - 1 kg;
- sugar - 2 kg;
- lemon juice - from 1 citrus.
Cooking:
- Wash strawberries, dry.
- Grind the strawberries with a blender.
- Wash the cherries, remove the seeds, also chop with a blender.
- Mix cherries with strawberries and sugar.
Arrange the resulting sweet mass in jars, put in the refrigerator for storage.
How to make thick strawberry jam
That's all. Strawberries can be combined with various aromatic herbs and fruits. Don't be afraid to experiment and create your own original recipes.
Enjoy your tea drinking and until new recipes!