The best and simplest strawberry jam recipes for the winter

Strawberry confiture for the winter is prepared according to various recipes that do not require mandatory dosage. You can use additional flavoring ingredients or exclude some of the proposed ones. The main task is to get a dessert with whole pieces of fruit in thick syrup.

Features and secrets of cooking

Confiture differs from ordinary preserves or jam in its structure

In dessert, the fruits should be whole in thick syrup. Use any thickener or make the preparation without it; in the latter case, increase the frequency of boiling. To preserve the integrity of the fruit, the product undergoes repeated but short heat treatment over low heat.

Basic requirements for processing:

1. To prevent oxidation, use non-metallic utensils.
2. Boil in an enamel container or pan with a non-stick coating.
3. The container is washed with hot water and soda, doused with boiling water and sterilized.Preserved in glass jars that have undergone preliminary preparation.

Boil the lids for 15 minutes. Pour the product boiling. To prevent the glass from cracking, the jars are heated before packaging.

Selection and preparation of ingredients

Confiture is made from fresh or frozen raw materials. Only ripe fruits of good quality are used: without rotten areas or mold, with a pronounced aroma.

Preparation:

1. Strawberries are sorted and fruits that are in doubt are removed.
2. Wash thoroughly under the tap with warm water.
3. Lay out on a fabric base to evaporate any remaining moisture.
4. Large fruits are cut into several parts.

The variety and shape of berries do not play a role in preparing confiture

Step-by-step recipes for strawberry confiture for the winter

A number of recipes for preparing strawberry confiture for the winter call for partial grinding of the raw material to a uniform consistency. In other options, the berries are processed whole. If thickeners are not used, then sugar for confiture is taken in equal parts with strawberries. After cooling, the syrup will become thick - this is a necessary condition for preparing the product. To make the dessert less sweet, gelling agents are used.

A simple recipe for strawberry confiture for the winter

This recipe takes a little time and a minimum of ingredients. Required Products:

• strawberries – 2 kg;
• sugar – 1.8 kg;

Algorithm for preparing confiture:

1. The raw materials are placed in a non-metallic container. Add sugar and mix.
2. Leave for 8–10 hours so that the crystals dissolve in the resulting strawberry juice. During infusion, it is necessary to carefully stir the mixture with a wooden spatula or spoon so as not to damage the berries.
3. The syrup is separated, placed on low heat, and boiled for 20 minutes. Stir constantly to prevent burning.
4. Return the juice to the berries, allow to cool and refrigerate for 12 hours.
5. After the time has passed, the procedure is repeated. Remove the berries and boil the syrup for 15 minutes.
6. Boiling liquid is poured over strawberries. It is better to do this in the evening and leave the preparation overnight.
7. In the morning, drain the syrup, boil for 5 minutes, add strawberries and keep boiling for another 5 minutes.

Pour into jars and roll up.

Strawberry confiture turns out dark red and very fragrant

The best recipe for delicious and thick strawberry jam for the winter

Required components:

• strawberries – 2 kg;
• sugar – 1 kg;
• zhelfix – 2 sachets;
• lemon – 2 pcs.;
• vanillin – ½ tsp. (you can take it to your taste).

Making strawberry confit for the winter:

1. Separate 700 g of berries from the total mass, grind with a blender to puree, boil for 5 minutes. After cooling, place in the refrigerator.
2. The remaining raw materials are covered with sugar, stirred and left for 10 hours until the crystals are completely dissolved.
3. Strawberry puree is added to whole berries, citrus juice is boiled over low heat for 15 minutes.
4. Remove from the stove, after 4 hours, when the mass has completely cooled, return to the heat, add vanillin, cook for another 15 minutes.
5. Before completing cooking, add the gelfix, stir, and let it boil for 2 minutes.
6. Preserved in jars.

The structure of the confiture according to the recipe is jelly-like with pieces of berries

Strawberry confiture with gelatin for the winter

This recipe calls for the following ingredients:

• strawberries – 2 kg;
• gelatin – 6 tbsp. l.;
• sugar – 1.5 kg.

Recipe:

1. If the berries are large, they are cut into two parts.
2. Lay out in layers, sprinkle with sugar. It is better to do this in a cooking container.
3. So that the berries release their juice, close and leave for 10 hours.The container is placed in a cool room.
4. Place on the stove, cook for 15 minutes, remove the foam.
5. Allow the mixture to cool. The procedure is repeated.
6. At the beginning of re-cooking the gelatin, pour 150 ml of warm water into a bowl.
7. At the end of cooking, add a thickener and keep on fire for one minute. Place the dessert in jars and roll up.

The thickness of the syrup is adjusted by adding gelatin.

Strawberry confiture for the winter with pectin

The confiture recipe includes the following components:

• pectin – 30 g;
• strawberries – 2 kg;
• sugar – 800 g;
• citric acid – 10 g.

Preparation:

1. The berries are cut into four parts, covered with sugar, and left until the juice appears.
2. Place it on the stove. Stir constantly so that the mixture does not burn. Bring to a boil and turn off.
3. Allow the mixture to cool.
4. Turn on the heat again and cook for another 20 minutes.
5. Add acid and pectin and keep at a slow boil for 5 minutes.

Pour into jars, roll up, turn over onto lids, and insulate until cool.

Large berries are cut, small ones are processed whole

How to prepare strawberry confiture for the winter with agar-agar

Components:

• strawberries – 1.5 kg;
• agar-agar – 15–20 g; (depending on the desired thickness);
• sugar – 1 kg;
• lemon – 1 pc.

Jam recipe:

1. 500 g of berries are crushed to a puree.
2. Add sugar (0.5 kg) and citrus juice and cook until the crystals dissolve.
3. The mass is cooled and placed in a cold place.
4. The remaining strawberries are sprinkled with layers of sugar and left for eight hours.
5. Combine strawberry puree and whole berries with the resulting syrup, boil for 15 minutes, let cool.
6. Turn on the household appliance over medium heat and add agar-agar. Bring to a boil and turn off immediately.

Preserve the confiture in jars and place them on the lids.

After adding agar-agar, it is not recommended to boil the mixture.

With vodka

Ingredients:

• strawberries – 1.5 kg;
• vodka – 150 ml;
• citric acid – 10 g;
• sugar – 3 kg.

Preparation:

1. Sugar is divided into two parts. Add citric acid to 1.5 kg and mix.
2. Place a layer of strawberries, a little vodka and sprinkle with sugar in a cooking container. All the alcohol and sugar mixed with citric acid will go away.
3. Cover the container and put it in the refrigerator for 10–12 hours.
4. During this time, the crystals will dissolve, the berry will give juice and will be in the syrup.
5. The preparation is set for cooking, and the remaining 1.5 kg of sugar is poured in.
6. When the mixture boils, reduce the heat to low. Leave on the stove for another 20 minutes. During the cooking process, the resulting foam is removed.
7. The boiling mass is packaged in jars and sealed.

Alcohol is added to enhance the strawberry aroma; during boiling, the alcohol completely evaporates

With basil

The recipe can use fresh or frozen berries. In the second case, heat treatment will take less time. The structure of the strawberries will be soft. First, the raw materials are left for six hours at room temperature. During the defrosting process, juice will appear.

Ingredients:

• strawberries – 2 kg;
• basil (greens) – 30 g;
• sugar – 1.3 kg;
• pectin – 40 g;
• lemon – 2 pcs.

Algorithm for preparing confiture:

1. If the berries are fresh, then they are covered with sugar (1 kg). Leave for 10 hours for the juice to appear.
2. Thawed ones are combined with the same amount of sugar. Place on the stove to cook.
3. Pectin is mixed with the remaining sugar.
4. Boil for 15 minutes, add citrus juice.
5. Add whole basil sprigs and boil for another 10 minutes.
6. Allow the mixture to cool, remove the herbs, and add the thickener.
7. Boil. When hot, place in containers and seal.

Basil should not be overused; the herb should not overwhelm the aroma of fresh berries.

With mint

In this recipe, mint can be replaced with lemon balm. The dessert has an unusual taste, with refreshing notes.

Required components:

• mint – 2 sprigs;
• strawberries – 1 kg;
• sugar – 750 g;
• citric acid – 8 g;
• agar-agar – 10 g.

Cooking technology:

1. I mix the raw materials with sugar and leave them in a cold room overnight so that the berries release their juice.
2. The mint can be finely chopped and left in desserts, or simmered with it and then discarded.
3. Strawberries are brought to a boil. Boil with acid and mint for 15 minutes.
4. Turn off the stove and leave for six hours.
5. Re-cook for about 20 minutes, before readiness, add a thickener and turn off the household appliance.
6. The confiture is preserved and insulated for a day.

Mint gives the dessert a subtle menthol aroma and taste.

Terms and conditions of storage

Store confiture in a room with a temperature no higher than +4 ⁰C and not below zero. The basement should be with low humidity and no access to light. In such conditions, the shelf life of the product is 2–2.5 years. If the jars are at room temperature, the confiture retains its nutritional value for 12 months.

Conclusion

Strawberry confiture for the winter is prepared in several stages; with a short heat treatment, the berries hold their shape well and retain most of the beneficial elements. Served with pancakes, pancakes, tea, and added to cocktails or ice cream. The product obtained according to recipes without adding a thickener can be used for filling baked goods. If gelling agents are included, the structure will become liquid after heating.

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