Today we will prepare a quick and very tasty strawberry jam with the addition of pectin. The recipe for this strawberry jam is simple. Even if this is your first time encountering canning, you will definitely succeed with this recipe.
Using 1 kg of strawberries and 500 g of sugar, I got two jars of strawberry jam, 0.5 liters each. That is, 2 kg of strawberries and 1 kg of sugar will yield 2 liters of such jam, and so on. It is very convenient to know in advance how many jars and lids should be sterilized. Sterilization of utensils should not be ignored. Personally, I sterilize this way: I wash the jars with soda and rinse them thoroughly, then put them in the oven on a wire rack upside down and keep them in the oven at a temperature of 80-100 degrees for 15 minutes. I boil the lids for 3-5 minutes in a small amount of water. Everything is very simple.
Strawberry jam prepared according to this recipe with the addition of pectin turns out to be a very beautiful rich color (not dark) and has a medium thick consistency, a bit like jam. There is no need to add acid to this jam, since half the amount of sugar does not interrupt the taste of the strawberries, which preserves its slight natural sourness.
Ingredients:
- 1 kg strawberries
- 500 g sugar
- 1 packet of pectin
Strawberry jam recipe step by step
We sort 1 kg, separate the tails. Wash the strawberries thoroughly from soil and sand.
Place the strawberries in a deep bowl and use an immersion blender to blend, but not too much. Let a sufficient number of pieces remain in the mass.
To cook strawberry jam, we need a saucepan with a thick bottom. Pour the crushed strawberries into it and add 0.5 kg of sugar. We put it on the fire and wait until it boils, while not leaving the pan and stirring the mixture periodically.
After boiling, reduce the heat to low and continue cooking the strawberry jam for another 15 minutes. During the boiling process (after the sugar has dissolved in the strawberries), a pale pink or even white foam will begin to form on the surface of the strawberry jam. It should be removed with a spoon and put away. This is done so that the jam retains its bright and rich scarlet color. This skimmed foam can be collected in a small jar and then used in food.
After 15 minutes of active boiling, add pectin to the strawberry jam. You should carefully read the instructions on the packaging. Typically, 1 bag of pectin (the name may be different - “Zhelfix”, “Jemka” and so on) is designed for 1 kg of fruits or berries. In some cases, manufacturers recommend diluting it in water before adding pectin to jam. In general, add pectin to the jam and boil it for another 10 minutes.
Then remove the pan with strawberry jam from the heat and pour it into sterile jars.
Fill the jars with strawberry jam with pectin almost to the brim (but still leave 5-10 mm to the topmost point) and immediately seal with lids. Once completely cooled, the strawberry jam will become thicker.
Greetings, dear readers and guests of my blog!
Now is the height of the strawberry season and this berry pleases us with its abundance in the garden beds, markets and stores. Unfortunately, the season for eating this delicacy is not endless. But don’t despair, because you can make jam from it and delight yourself and your loved ones all winter. And today I have prepared for you various recipes for delicious and thick strawberry jam.
Jam (eng. jam) is a dessert obtained by boiling fruits or berries in sugar syrup or honey to a jelly-like state. This is one of those delicacies that is difficult to appreciate until you try it.
Making homemade strawberry dessert is not at all difficult and economical. And in order for it to turn out correctly, you need to consider the following tips and recommendations:
1. Choose fresh berries. You can use not only selected berries, but also wrinkled (but not spoiled) and unripe ones.
2. The jam must be cooked over medium heat, stirring constantly so that it does not burn.
3. Boil the berries until the treat becomes thick.
4. The dessert can be cooked with honey instead of sugar or combined in equal proportions.
5. Jars and lids must be sterilized before filling them with jam. Sterilizing jars helps kill microorganisms and prevents the dessert from spoiling.
How to make delicious and thick jam for the winter?
Are you interested in knowing how to make strawberry jam? All you need to do is cook a couple of ingredients and you will have a very aromatic, tasty and thick dessert. This delicacy is perfect as a filling for rolls, pies, waffles, etc. Try making it and enjoy its divine taste.
Ingredients:
- Strawberries - 1.5 kg.
- Granulated sugar - 1 kg.
Cooking method:
1. Rinse the strawberries well with cold running water, dry and remove the stems.
2. Grind the berries in a blender or meat grinder.
3. Pour the resulting mass into a saucepan, add granulated sugar and mix well with a wooden spoon.
4. Place the pan with the strawberry-sugar mixture on low heat, bring to a boil and cook for 20-30 minutes, stirring constantly. During the cooking process, the jam will form foam, which must be skimmed off.
5. Place the hot jam into pre-sterilized and dried jars and close the lids. Cover the jars with a warm blanket and leave until completely cool. Then they can be put away in the underground, cellar or pantry.
Jars can be sterilized in the microwave for 5 minutes, in the oven with lids for 20 minutes (put in a cold oven at minimum temperature) or traditionally boiled and dried.
Step-by-step recipe for Victoria jam with gelatin
Jam prepared according to this recipe is not only easy and quick to prepare, but also always turns out thick due to the addition of gelatin. This dessert has a very delicate texture and wonderful taste.
Ingredients:
- Strawberries (Victoria) - 1 kg.
- Sugar - 700 gr.
- Gelatin - 2 tsp.
- Lemon juice - 1 tbsp. l.
- Zest of one lemon
- Water - 50 ml.
Preparation:
1. We sort the strawberries, wash them, remove the stems and dry them on a clean waffle towel or leave them in a colander to drain the water.
2. Cover the berries with sugar, add lemon zest and leave for two hours until they give juice.
3. While the strawberries are soaked in sugar and produce juice, it is necessary to dilute the gelatin according to the instructions indicated on the bag.
4. Place the container with berries and sugar on the fire and bring to a boil. At the same time, do not forget to stir constantly. After the berries boil, cook them for 20 minutes.
To prevent foam formation, you can add 1 tsp. butter.
5. Remove the pan from the heat, grind the berries with an immersion blender, add lemon juice and gelatin diluted in water. Mix everything well. Return the pan to low heat, bring to a boil, boil the jam for 2 minutes and remove from heat.
6. Pour it into sterilized jars and close tightly with boiled lids. Turn the jars upside down, cover and leave until completely cool.
Preparing strawberry dessert with the addition of natural pectin
Making this delicious homemade strawberry jam with minimal sugar and natural pectin will take only 30 minutes of your time. After you try this jam with the natural sweetness of ripe strawberries, the pleasant tartness of apples and a hint of lemon juice, you will not want to buy such a dessert in the store.
Ingredients:
- Strawberries - 1 kg.
- Apples - 200 gr. (peeled and grated)
- Sugar - 400 gr.
- Lemon juice - 1 tbsp. l.
Preparation:
1. Wash the strawberries, dry them, weigh them and remove the stems. Then knead it with a masher to make puree or a blender.
2. Peel clean apples and grate them or chop them in a blender.
Apples contain pectin, which will help make the jam thick.
3. Place the chopped apples and strawberries in a saucepan or saucepan. Add sugar and stir.
4. Then place the saucepan or saucepan on low heat and stirring, bring the mixture to a boil.
Do not leave jam unattended as it may burn.
5. After the mixture boils, add lemon juice and cook for 20 minutes until it thickens. Lemon juice is added to preserve the beautiful and bright color of the jam.
If you want to use powdered pectin instead of apples, then it must be added to the strawberry mass in accordance with the instructions indicated on the bag.
6. You can check the readiness of the dessert using a small test. To do this, place a flat plate in the freezer. When the jam seems ready, place a small amount on a plate and place in the freezer for 5 minutes. Then run your finger through the jam to create a stripe. If the mass does not come together and does not fill the strip, then the dessert is ready.
7. Pour the jam into dry, sterilized jars and close with lids. Turn the jars upside down, cover with a towel and leave until completely cool. The yield from one kilogram of berries is 3 jars of 200 ml.
Recipe for a thick treat without gelatin with lemon
I bring to your attention another step-by-step recipe for delicious and aromatic strawberry jam, which you can easily prepare at home.
Ingredients for 300 gr. jam:
- Strawberries - 600 gr.
- Sugar - 350 gr.
- Lemon - 1 slice
- Mint - 1 sprig
Preparation:
1. Sort and wash the strawberries in a colander under cold running water. Remove the stems and let the water drain.
2. Transfer the berries to a deep cooking container and grind with a blender until pureed.
3. Place the pan with the strawberry mixture on the fire and let it boil.
4. As soon as the strawberry puree boils, add sugar and stir. Cook for 30 minutes, stirring occasionally and skimming off the foam.
5. Add squeezed lemon juice and a sprig of mint to the hot jam. Cool to room temperature and boil again for 8 minutes. Take out the mint.
6. Sterilize jars and lids. Transfer the jam into jars up to the neck. Then close the lids tightly. Turn the jars upside down, cover with a warm blanket or towel and leave until completely cool. Store jam in a cool place.
Video on how to make jam in a slow cooker with agar-agar
Ingredients:
- Strawberries - 1.5 kg.
- Sugar - 1 kg.
- Aga-agar - 3 tsp.
- Warm water - 50 ml.
A simple recipe for strawberry jam without cooking the berries
Cooking strawberries for the winter without cooking is not only very tasty, but also healthy, since all vitamins (especially vitamin C) are preserved. This dessert will especially appeal to those who adhere to a raw food diet and vegetarianism. Try making this jam and treat yourself to a vitamin jar in the winter.
Ingredients:
- Strawberries - 400 gr.
- Honey - 2 tbsp. l.
- Chia seeds - 3 tbsp. l.
- Lemon juice (freshly squeezed) - 1 tbsp. l.
Preparation:
1. Grind the washed, dried and peeled strawberries in a blender.
2. Add honey, lemon juice, chia seeds to the resulting strawberry puree and mix.
Chia seeds (Spanish sage) contain three times more potassium than dried fruits and bananas, five times more calcium than dairy products and two times more plant protein than other healthy seeds and grains.
3. Transfer the finished jam into a sterilized jar with a screw top, close the lid tightly and store in the refrigerator.
Strawberry jam with orange
If you are looking for an unusual strawberry delicacy recipe for the winter, I suggest you prepare this very tasty, aromatic and thick confiture with the addition of orange juice and zest.
Ingredients:
- Strawberries - 1 kg.
- Sugar - 700 gr.
- Orange - 1 pc.
Preparation:
1. Wash the strawberries, remove the stems and dry. Grind it to a puree consistency in a blender or food processor with the addition of the juice of one orange.
2. Pour the strawberry mixture into the container in which we will cook the jam. Add sugar and mix.
3. Place the container with the strawberry-sugar mixture on the fire and bring to a boil, stirring constantly. If you want the jam to have the consistency of marmalade, then you need to cook it for 30-40 minutes; if it is more liquid, then 15-20 minutes. At the end, add the zest of one orange, mix and remove from heat.
4. Pour the hot jam into dry, sterilized jars and close with lids. This dessert keeps well at room temperature.
Strawberry dessert for the winter with jellyfix
Just imagine how delicious your waffles or pancakes would be paired with a delicious strawberry treat made with just three ingredients! Introduced? Now let's start preparing it to enjoy this delicious and thick jam.
Ingredients:
- Strawberries - 1 kg.
- Granulated sugar - 500 gr.
- Zhelfix packet (2:1)
Preparation:
1. The berries must be washed, allowed to drain and the tails cut off. Then we grind it with a masher or grind it with a blender, depending on your preference.
2. Transfer the strawberry mixture to a saucepan or other cooking container. Mix the contents of the sachet with gelfix with 2 tbsp. l. granulated sugar and add to strawberry puree.
Zhelfix is a natural gelling agent containing pectin from apples and citrus fruits. It preserves the taste of fresh fruit and saves sugar. It should not be confused with gelatin. These are two different substances.
Place the pan on the fire and bring to a boil, stirring constantly. Add the remaining sugar and bring to a boil again. Cook the jam for 3 minutes and remove from heat.
3. Pour the finished dessert into sterilized jars with a twist. As the jam cools, it will become even thicker. Bon appetit!
Strawberry jam - five minutes
Now they have begun to forget about jams, but before our grandmothers constantly prepared this delicacy for the winter. This dessert is so versatile that it can be served with toast, waffles, cottage cheese, porridge, made into a layer for a cake, and even eaten with ice cream. In addition, it is so easy to prepare that even a man can handle it.
Ingredients:
- Strawberries - 1 kg.
- Sugar - 1 kg.
- Citric acid - 0.5 tsp.
I hope you liked my recipes and you can easily prepare jam for the winter. Follow these recipes and then experiment with other berries! You can even try using different spices (like cinnamon sticks) or adding sweet liqueur at the end of the boil. The possibilities are endless! I wish you excellent preparations and warm summer days!
Making strawberry jam is a must-have dessert for the winter, an excellent filling for aromatic pastries, and simply a favorite treat. The jam combines pronounced taste and excellent consistency. Even a traditional cooking recipe will delight true connoisseurs of taste with its high quality. In addition, jam can be prepared in any way: with gelatin, pectin and mint.
Strawberry jam can be made without spending a lot of time and effort. A distinctive feature of jam from preserves is that during cooking it is not necessary to maintain the shape of the juicy berries.
Also, thickening components are often added to the jam, which give the consistency a viscous state. The proportions of sugar and fruit are selected individually. You can grind the berries manually or use improvised means: a mixer, blender or meat grinder.
How to select and prepare strawberries
The basic rule when choosing ingredients is the most ripe and juicy berries. In this case, the shape of the berries does not matter; you can even take depressed and overripe strawberries. It should be rinsed thoroughly with running water and left in a colander to remove excess water. It is recommended to rinse several times. Then the tails, leaves and spoiled berries are removed.
Methods for making strawberry jam at home
There are several simple ways to make strawberry jam for the winter. Strawberries are easy to process, so you can choose the most convenient option from a variety of recipes.
A simple recipe for the winter
This method is considered one of the simplest and fastest. Therefore, it is suitable for beginners in making berry jams. Ingredients:
- 1.5 kilograms of berries;
- 1 kilogram of sugar;
- lemon acid.
How to cook:
- Peeled berries should be covered with sugar and left for an hour.
On a note! This is done so that the berries give juice.
- Pour the resulting juice into a separate container and put on fire. Wait until it boils.
- Add strawberries and sugar there and simmer over low heat for 15 minutes. The mixture should be stirred periodically. Add citric acid.
- Foam will form during the cooking process - it is best to skim it off with a wooden spoon.
- The boiled mixture will need to be ground in a blender and brought to a boil again. Cook after this for half an hour.
- Pour the jam into clean bottles.
"Five Minute"
The 5-minute strawberry jam recipe is very popular, because it is this method that preserves all the vitamins. Ingredients for cooking:
- 2 kilograms of ripe berries;
- 1 kilogram of sugar;
- lemon acid.
How to cook:
- Grind the prepared berries using any available method and mix with sugar.
- Place the sugar mixture in a container, bring to a boil and simmer for 5 minutes.
Advice! To evaporate as much moisture as possible and make the jam as thick as possible, you should boil the mixture again after 8 hours.
- Add a pinch of citric acid to the jar and pour in the prepared jam. Cool and wait until thickened.
In a slow cooker
You can make strawberry jam without using pans - just have a multicooker in the kitchen.
Ingredients:
- 1.5 kilograms of strawberries;
- 1 kilogram of sugar;
- lemon acid.
How to cook:
- Cover the berries with sugar and let them brew. There is no need to grind the berries - just cut them into pieces.
- Place the berry-sugar mixture into the multicooker and select the “Stew” or “Jam” program, based on the device model. If there is no automatic timer, the jam should be cooked for one hour.
- Pour the prepared strawberry jam into clean containers, close and wait until thickened.
With gelatin
Sometimes the jam doesn't come out as thick as you would like. For this, a recipe was invented with gelatin - this way the product will have the perfect consistency and the taste will remain the same. Ingredients:
- 2 kilograms of berries;
- 800 grams of sugar;
- 1 teaspoon gelatin.
How to cook:
- Process the strawberries, sprinkle with granulated sugar, and let steep.
- Pour the mixture into a cooking container and turn on the heat and bring to a boil. Cook for 7 minutes, stirring. Leave for 5 hours.
- Bring to a boil again and simmer for 5 minutes. Let cool.
- Dilute gelatin in 100 grams of water. Add to cooled jam and simmer for another 5 minutes.
- Pour into jars.
With pectin
Pectin is a good alternative to other thickeners. Jam prepared according to this recipe will definitely turn out dense and thick. Ingredients:
- 1 kilogram of strawberries;
- 500 grams of sugar;
- 1 teaspoon of pectin (20 grams).
How to cook:
- Chop the berries and pour into a container. Add pectin and mix everything thoroughly.
- Cook over low heat until boiling. Reduce heat, add sugar and cook for another 7 minutes.
- Let cool slightly and roll into jars.
Seedless
The delicious seedless strawberry delicacy resembles a jelly product in its consistency, and the taste is still the same. Ingredients:
- 1.5 kilograms of berries;
- 700 grams of sugar;
- half a liter of water.
How to cook:
- Place a saucepan with berries and water on the fire. Boil.
- After boiling, boil for 15 minutes.
- Wait until it cools and remove the seeds: strain the pulp through cheesecloth and a colander. Or use a fine sieve.
- Sweeten the strained juice and boil again. Cook for one hour.
- Pour into jars.
In the bread machine
Strawberry jam can also be made using a bread machine. In this case, the process will be much simpler - you don’t even need to stir the mixture.
Ingredients:
- 500 grams of strawberries;
- 300 grams of sugar;
- thickener.
How to cook:
- Finely chop the prepared berries and place in the bowl of the device. Add a thickener (you can use one packet of Zhelfix). Add sugar.
- Turn on the “Jam” or “Jam” program, based on the selected brand. Cook for one and a half hours.
- Pour the finished treat into jars and close. Let it brew.
With mint
This unique recipe is for those who are in eternal search for exquisite taste.
Ingredients:
- 1.5 kilograms of strawberries;
- 1 kilogram of sugar;
- two sprigs of mint;
- thickener.
How to cook:
- First, pour boiling water over the mint and let it brew for one hour. At this time, prepare the strawberries: peel and chop.
- Add mint tincture and sugar to the pan. Stirring, bring to a boil.
- Place strawberries in sweet syrup and boil again.
- Add thickener and cook for one minute, skimming off foam all the time.
- Pour into jars and let steep.
How to store strawberry jam
You can store the strawberry preparation in any convenient place: refrigerator, cellar or balcony. The only condition is low temperature. If the jars will be in the refrigerator, you can use plastic lids. For a basement or cellar it is better to use tin. Strawberry jam with pectin can be stored for no more than two years.
Having made summer supplies of incredibly aromatic and sweet berries, you can make delicious strawberry jam. Such culinary preparation will not only please the whole family, but will also enrich the body with essential vitamins.
When the euphoria from the first berry wears off, it’s time to think about preserving the gifts of summer at home. In addition to jam, I suggest making several jars of thick, delicious strawberry jam. The advantage over other preparations is that overripe and all wrinkled strawberries can be processed. Since the preparation does not aim to preserve the whole berries, I cook jam and marmalade when the harvest is large and it is not possible to quickly process it.
It’s easy to prepare strawberry jam, the main thing is to make the consistency thick, homogeneous and without pieces of berries, how it differs, the recipes for which you can find in another article. Many people do this the old fashioned way, without a thickener, boiling the mass for a long time. Modern housewives use various pectin-based products - gelatin, gelatin, marmalade. You can find and use agar-agar; it will also make the product a rich consistency.
Strawberry jam - a recipe for the winter without a thickener
This is a classic version of making strawberry jam. Our grandmothers made the preparation without thickeners. Long-term boiling of the berries made it possible to achieve the required consistency.
Take:
- Berries - kilogram.
- Granulated sugar – kilogram.
Tip: if the berry is sour, increase the amount of sugar.
How to cook:
- Gently rinse the berries, being careful not to completely crush any that are already damaged. Let excess water drain, dry, and remove sepals.
- Place in a saucepan, sprinkle with sugar, stir carefully and set for a couple of hours, allowing time for the juice to release.
- The next step is to puree the strawberries using any available method. A masher, a blender, a food processor - the main thing is that the mass becomes homogeneous.
- Let it cook. Start with high heat, but once it boils, reduce the gas and cook for about an hour.
- By this time, the jam will be almost half as much, the mass will thicken and darken.
- Drop a drop onto the saucer; if it spreads slowly and does not spread, the jam is ready. If necessary, cook for some more time.
- Properly cooked jam can be stored under a nylon lid. If you are worried about the safety of the workpiece, roll it up with iron and place it in sterilized jars.
Thick strawberry jam - recipe with gelatin
This option for cooking at home is also considered a classic. Thanks to the addition of gelatin, the jam cooking time is significantly reduced, and its consistency meets all the requirements for preparing it for the winter. If you change the proportions and technology, you can prepare. Interested? Come check out the recipes on another page.
Required:
- Strawberries – 1 kg.
- Gelatin – 20 g sachet.
- Sugar – 1 kg.
- Lemon juice - spoon.
Step-by-step cooking recipe:
- Prepare the strawberries by peeling and rinsing. Be sure to get rid of excess moisture, this will prevent you from quickly achieving the required consistency.
- Place in a cooking container and immediately use a blender.
- Start cooking: slowly heat the mixture until the first signs of boiling appear.
- After this, add sugar and gelatin crystals. If you decide to prepare it with lemon juice, add it at the same time.
- Stir until the sugar dissolves. Next, time it for exactly 5 minutes and cook the dessert.
- Remove from the burner, quickly distribute into jars and seal. Place the cooled jars in the pantry for winter storage.
Recipe for strawberry jam with citric acid
Lemon and its acid are also considered an excellent tool that can give the jam the necessary thickness. So much so that the preparation looks more like marmalade. The secret to the success of this recipe is that the dessert is prepared in small portions. The cooking technology will allow you to preserve much more vitamins. And the appearance of the workpiece will exceed all expectations - the jam will come out a noble ruby color.
You will need:
- Fresh berries - kilogram.
- Citric acid – a pinch.
- Sugar – 1.2 kg.
How to make delicious jam:
- An important preparation condition: after preparing the strawberries for cooking, dry the berries thoroughly.
- Prepare jars with lids in advance - sterilize (you will need two of the given number of berries). At the bottom of each, add citric acid on the tip of a knife.
- Grind the berries into a puree with a blender.
- Combine the berries with sugar and stir thoroughly.
- Pour the first portion of strawberry mixture into a small saucepan (remember, I said that we will cook in small portions).
- Pour in about a glass, let it boil and simmer over low heat for about 5 minutes. It is advisable to continuously stir the jam. But you are allowed not to remove the foam. If it rises too much and starts to interfere, then remove it.
- Transfer the thickened mass into a jar and cover with a lid to keep it warm.
- Next, pour the next glass of sugared strawberries and do the whole process again.
- Continue cooking until the jar is filled to the top. Roll up, cover and cool upside down.
Strawberry jam in a slow cooker
A simple and quick recipe that takes only five minutes. The only drawback is that it is not too thick. However, if you increase the cooking time, the consistency will be ideal.
- Strawberries – 1.5 kg.
- Vanillin – 2 standard packages.
- Granulated sugar – 1.3 kg. (the amount of sugar depends on the sweetness of the berry, it can be reduced).
How to cook:
- Any substandard berry will do - small, overripe, damaged. Rinse, remove tails, and allow excess moisture to drain.
- Blend with a blender until it becomes a paste and place in a bowl.
- Add sugar and vanilla, stir thoroughly and set the multicooker to “Cooking” mode.
- Bring quickly to a boil. If the foam “tramples”, which often happens if the berry is juicy, remove it.
- To make the jam boil faster, cover the lid, but keep an eye on it so that the jam does not escape.
- If you notice that the mass has boiled and started to rise, quickly turn off the multicooker.
- Remove the foam, turn on the gadget again and cook for 5 minutes.
- At this stage, cooking can be completed. But if you are not satisfied with the thickness of the product, then simmer for an additional 10-15 minutes.
- Pour the jam, close with screw caps, which are very convenient for canning. Lately I've been trying to use only them. The preparation is stored on the shelf of the refrigerator. If you want to put it in the pantry, roll it under an iron lid.
How to make delicious strawberry jam in a bread machine
Housewives who have a bread machine in their home probably appreciate the ability of a home assistant to make delicious jams from various berries. This unit is endowed with a huge advantage even over the multi-cooker that is so revered in our country - there is no need to stir the dessert and monitor the process. The clever bread maker does everything herself - she cooks, she stirs. All you have to do is load the ingredients and distribute the finished dessert into jars.
Required:
- For 500 gr. ripe berries - a glass of sugar, a large spoon of lemon.
Let's make delicious jam:
- Wash the peeled berries, dry and chop.
- Place in a bowl, add juice and granulated sugar. Stir.
- Use the “Jam” program (if there is no “Jam” program).
- Cooking time is one hour and 20 minutes.
- Afterwards, all that remains is to distribute it into jars and store it.
Five-minute jam video recipe
A recipe for a wonderful jam, brewed while preserving its beneficial qualities. Good luck with your preparations.
step by step recipe with photos
Recently, strawberry jam with pectin has become very popular - thanks to the addition of this ingredient, the syrup gels after cooling and when you open a jar of preserves in the winter, you will have a full-fledged strawberry jelly with whole berries. This is the case if the workpiece will be stored in a cellar or basement, but it can also be kept in the pantry, placing it in the refrigerator before opening. This dessert is a worthy alternative to jam and marmalade, especially if you like whole strawberries in your delicacy. It can be made in the summer season - during the harvesting period of fragrant strawberries. Pectin is sold in any store or supermarket, although it has different names: pectin, zhelfix, jam thickener, etc.
Ingredients
For a 0.5 liter capacity you will need: 
- 400 g strawberries
- 120 g granulated sugar
- 5–8 g pectin
- 1 pinch of citric acid
Preparation
1. Before preparing dessert, be sure to read the instructions on the pectin package. In principle, such instructions are of the same type, but may differ in some respects. In general: boil the berries with half the norm of granulated sugar for 5 minutes, then mix the pectin with the remaining sugar, pour it into the container with the jam being prepared and mix, boil for another 3 minutes, then pour into sterilized jars. Let's not deviate from the recipe on the package. First, rinse the berries in water and remove the stems.
2. Place the strawberries in a deep saucepan or cauldron.
3. Add sugar (half of what is specified in the recipe), add a pinch of citric acid to highlight the strawberry flavor and aroma. Place the container on the stove, turning on medium heat, and be sure to make sure that the foam does not run off the edges of the container when its contents boil. Boil for about 5-6 minutes. We need the strawberries to release their juice, and the sugar to mix with it and dissolve in it, however, it is not recommended to mix the entire berry mass, so as not to turn it into porridge.
4. At this time, mix the pectin with the rest of the granulated sugar on a plate, bowl or cup.
5. As soon as the berries are slightly boiled and release their juice, pour the mixture of pectin and sugar into the pan and mix gently with a wooden or silicone spatula. Boil on medium heat for about 3 minutes. At this time, we sterilize the jars in the microwave, oven, water bath, or simply scald them with boiling water from a kettle along with the lids.
