Strawberry Jam Recipes For The Winter + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Strawberry jam for the winter: homemade recipes

Strawberry pleases with its unique taste and aroma at the very beginning of summer. She spreads the leaves and attracts the sun's rays to share this warmth with lovers of juicy berries. Unfortunately, the strawberry season passes rapidly, only 2-3 weeks and the fruits are gone. However, creative housewives have come up with a lot of recipes, thanks to which you can feast on the sunny berry even in the cold season. Among the preparations for the winter, delicate and spicy confiture occupies a special place.

Content

• 1 What is the difference between confiture and jam and jam

  • 1.1 What is sterilization
  • 1.2 Table: ratio of sugar and water for syrup per 1 kg of strawberries

• 2 Recipes for preparations for the winter

  • 2.1 Confiture with liqueur

    2.1.1 Video: a sweet treat with liqueur for the winter

  • 2.2 Classic version

  • 2.3 Preparation with pectin

    2.3.1 Video: Strawberry Pectin Dessert

  • 2.4 Treat with gelatin
  • 2.5 Dessert with starch
  • 2.6 Jam with vanilla in a slow cooker
  • 2.7 Billet with basil and mint
• 3 Hostess reviews

What is the difference between confiture and jam and jam

Often, jam is called jam, and jam is called confiture. A beautiful word, and it seems that there are no special differences. In fact, this is not the case:

1. In jam, berries and fruits are boiled during cooking. For this, the sweet mass is brought to a boil and boiled well for 20-30 minutes.
2. In jam, berries, on the other hand, must retain their shape. Therefore, it undergoes a short but repeated heat treatment. Moreover, between boils, the product must cool.
3. Confiture is a type of jam. It should be jelly-like, but include whole berries or pieces of fruit.

You can make confiture from almost all fruits and berries. For example, from cherries, strawberries, sweet cherries, gooseberries, apples, etc. The cooking process is a bit like cooking jam. The fruit is cut into pieces, large berries can be used whole. Sugar, citric acid or lemon juice is added. The sweet mass is cooked over low heat. Depending on the type of jam, gelling additives may not be used at all. In strawberries, the pectin content is 4% per 100 g of berries, and 1% pectin is enough to create jam or jelly. Alcohol is sometimes used as another ingredient: rum, cognac or liqueurs. The jam is boiled for a short time: 5-15 minutes. To check the level of thickening of the dessert, you need to drop it on a saucer or plate. A drop of the finished treat should not spread.

Jam is prepared from almost any berries and fruits, but strawberries make it especially tasty

The jam is stored at a temperature of 5 to 20 degrees, in a dark and cool place. It can be a refrigerator, where a constant temperature regime is always maintained. Shelf life of such blanks: 12 months from the date of preparation, with hermetically closed lids at a relative humidity of no more than 85%. A basement, pantry, or cellar is also good for a winter dessert. True, the temperature in the cellar does not always correspond to the norm, and the thermometer shows values of +1 degrees. If you keep the jams at a mark below +5 ^oC, the treat can be sugar-coated. The shelf life of the jelly under these conditions varies depending on the sterilization and the quality of the packaging. A sterilized product in glass jars may not deteriorate up to 12 months, unsterilized - up to 9, and in plastic containers - from 3 to 6 months.

What is sterilization

Sterilization is a heat treatment process at a temperature of 100 degrees and above. In this case, microorganisms die, including those that are spore-forming.

Canned food is sterilized as follows:

1. The cans are filled with the finished product.
2. A wooden support is placed on the bottom of a large pot or tank. This is done so that the banks do not burst and do not bump against each other.
3. Place covered, but not corked jars in a saucepan and pour water "up to the shoulders".
4. It must be remembered that the sterilization time is counted from the moment the water boils.
5. Upon completion of sterilization, the jar is removed and quickly closed with a lid.

The time required for sterilization begins to count from the moment the water boils in the pan, otherwise the cooking technology will be violated

Table: ratio of sugar and water for syrup per 1 kg of strawberries

	Gelatin (25 g)	Pectin (30 g)	Starch (25 g)	Without additives
Sugar	1 kg	1 kg	400 g	0.5-2 kg
Water	-	-	200 ml	-

Recipes for preparations for the winter

Before the embodiment of any of the proposed desserts, the strawberries are well washed and the stalks are removed.

Confiture with liqueur

We need:

• strawberries - 1 kg;
• sugar - 500 g;
• lemon - 1 pc.;
• liqueur - 3 tbsp.

Preparation:

1. The berry is cut into pieces.

   

   The berry for jam must be cut into halves or quarters

2. Peel the zest from the lemon.

   

   Lemon zest can be cut with a knife or removed with a grater

3. Squeeze lemon juice by hand or using a juicer.

   

   Lemon juice will increase the amount of acid in the finished jelly

4. Sugar, zest and juice are added to strawberries.

   

   Strawberries are mixed with all ingredients except liqueur

5. Heat the product over low heat and, stirring constantly, bring to a boil. Then it is boiled for 4 minutes.

   

   Jam strawberries for more than 5 minutes

6. Add liquor (any can be used) and mix.

   

   Liquor is poured into the jam at the very end of cooking

7. The jam is laid out in jars and tightly tightened with lids.

Video: sweet treat with liqueur for the winter

Classic version

Required products:

• strawberries - 3 kg;
• sugar - 6 kg;
• rum - 300 ml;
• salt - 1 tsp;
• citric acid - 20g.

Preparation:

1. Half the sugar is mixed with salt and citric acid.

   

   You can take regular sugar - white, or, for more flavor, add brown

2. The mixture is added to the strawberries and left for 7-8 hours.

   

   Strawberries with sugar are left for a while to give juice

3. After the strawberries have secreted juice, fill it with the remaining half of the sugar. Then they put it on fire.

   

   The fire should be minimal so that the jam does not burn

4. When the berry mass boils, the fire is increased - it is necessary for the strawberries to rise. And immediately they decrease - the berry drops. This is done 3-4 times for 15 minutes.

5. Turn off the gas and pour rum into the dessert.

   

   Rum will add flavor to the dessert and serve as a natural preservative

6. The prepared delicacy is distributed among the jars and tightened with lids.

   

   The jam distributed among the klebniki should be removed to a cool place.

Billet with pectin

Required Ingredients:

• strawberries - 1 kg;
• sugar - 1 kg;
• pectin - 30g.

Preparation:

1. Peeled strawberries are sprinkled with pectin and put on a small fire. Stir constantly so that the mass does not burn.

   

   Pectin will make the jam thicker

2. As soon as the berries give juice, the fire is added and brought to a strong boil.

   

   It is necessary to bring the berries to a strong boil

3. Pour sugar in portions, stirring each time and bringing to a boil.

   

   Sugar should be added to the confiture in portions, carefully and without haste.

4. After the introduction of the last portion of sugar, a strong boil is expected and boiled for another 1 minute.
5. Remove the foam and put the finished jam into jars.

Video: Strawberry Pectin Dessert

Delicacy with gelatin

We need:

• strawberries - 3 kg;
• sugar - 3 kg;
• gelatin - 6 tbsp.

Preparation:

1. Ripe strawberries are cut into pieces, not very small.

   

   Cut strawberries in portions, but do not crush them

2. Pour strawberries into a saucepan, then add sugar and let stand for 6 hours.

3. Then bring the strawberry mass to a boil over medium heat and cook for 20-25 minutes.

   

   After boiling, the sweet strawberry mass is boiled for a little less than half an hour.

4. While the berry is boiling, the gelatin is poured with cool water and allowed to swell. At 6 st. l. gelatin you need 0.5 tbsp. water.

   

   Gelatin must not be added to the jam immediately - it should swell

5. After the cooking time has elapsed, remove the pan from the stove. While stirring the mass, prepared gelatin is gradually introduced into it.
6. Boil the dessert over low heat for 1–2 minutes. It is very important not to let the treat boil, as the gelatin will lose its properties.

7. Put the strawberry confiture in the jars and tighten the lids.

   

   An appetizing dessert will allow you to enjoy the berry at any time of the year

Dessert with starch

Required products:

• strawberries - 1 kg;
• sugar - 400 g;
• water - 200 ml;
• corn starch - 25 g.

Preparation:

1. Starch is diluted in 0.5 tbsp. water.
2. The berries are poured into a saucepan, covered with sugar and poured over with the remaining amount of water.
3. Putting a saucepan with strawberries over medium heat, bring the sweet mass to a boil and cook for another 20 minutes.
4. Strain through a sieve or colander.
5. The resulting syrup should boil, after which starch is introduced into it in a thin stream, stirring constantly.
6. Put the set aside strawberries back into the syrup and cook for another 10 minutes.

7. Lay out the workpiece in the jars and tighten the lids.

   

   A delicious strawberry dessert is distributed in jars and left to cool

Jam with vanilla in a slow cooker

Ingredients:

• chopped strawberries - 1 kg;
• sugar - 1 kg;
• pectin - 2 tbsp;
• vanilla - 1 pod.

Preparation:

1. In a multicooker bowl, mix strawberries with sugar and the contents of a vanilla pod.

   

   The vanilla pod is opened and the contents are extracted

2. Set the "Keep warm" mode and wait until the sugar dissolves.

3. Pour in pectin and switch to the "Baking" mode, leaving it to cook for 15 minutes.

   

   When preparing jam in a multicooker, use the "Baking" mode

4. When cooking, you need to stir the berry mass, and also remove the foam. After 15 minutes, the confiture is laid out in jars and tightened with lids.

Basil and mint blank

Jam products:

• strawberries - 800 g;
• sugar - 600 g;
• basil - 20 leaves;
• mint - 20 leaves;
• zest of 1 lemon.

Preparation:

1. The berries are covered with sugar and left for 5-6 hours until they give juice.

   

   Strawberries are pre-covered with sugar

2. Then put on low heat, bring to a boil and cook for 15 minutes.

3. Pour in mint, grated zest and basil about 3 minutes before the end of cooking.

   

   The zest is chopped and mixed with spices

4. The delicacy is laid out in jars and tightened with lids.

Instead of mint and basil, you can take rhubarb, and replace lemon with orange. The jam will have no less bewitching aroma.

Hostess reviews

Interesting and simple recipes for strawberry jam will preserve not only memories of the summer, but also useful vitamins and minerals. And, of course, they will give you the pleasure of dessert while drinking tea.