Strawberry jam with agar. Confitures and jams with agar-agar. The best jam recipe without boiling the berries

Strawberry confiture with agar is a thick, healthy treat. Agar is not yet available everywhere, but if you decide to buy or order it, you won’t go wrong.
Agar not only thickens sauces, syrups and broths, but also has a positive effect on digestion.
Strawberry confiture with agar is very aromatic, it can be prepared quickly, and it stores well all winter, just like.

Ingredients:
- 0.5 kg strawberries;
- 0.3 kg of sugar;
- 1.5 teaspoons of agar;
- 100 ml of water.
Makes one 250 ml jar and some treats to try.




Rinse the strawberries in plenty of very cold water. Do not leave the strawberries in the water for more than 5 minutes. The water should become clear. If the water is clean, then it is enough to rinse it 2-3 times. Sometimes, if the berries are very dirty and so as not to damage the berries, you can put them in a single layer in a colander and wash them in the shower. This process is longer and is suitable for jam, when we need exclusively whole berries.
In our case, it is important to get rid of the sand, and if the berry is soft, then it’s not a big deal.
Use a sharp knife to cut off the tails or tear them off.




Wash the pestle of your immersion blender well. All further actions will need to be carried out directly in the container where you will cook the jam.

Grind the berries until smooth. If you come across small pieces of berries, this is even better, as the structure of the confiture will be more uniform.








Put the strawberries on low gas, and in the meantime let's make agar.
Pour the agar into a suitable container.




Pour in 100-120 ml of water and stir. If you think that working with agar is just as difficult as working with gelatin, then believe me, agar will pleasantly surprise you. It can be mixed without any problems. Make sure that the agar remaining at the bottom is also wet.




Remove the foam from the confiture and sterilize the jars and lids.




After 10 minutes of cooking, the mass darkened noticeably.




During the same 10 minutes, the agar swelled, and the mass began to look more like coffee with milk in kindergarten.








Stir the mixture well and heat, without bringing to a boil, for another 10-15 minutes.



Pour hot strawberry confiture into jars.




Leave some of the jam for testing. After cooling, the mass becomes much thicker, and after 3 hours it can already be spread with a knife on bread.




There is no photo of the delicious sandwich, since my lovely assistants got to it before I did with the camera.




It turns out no less tasty and aromatic, we recommend you try it. Bon appetit and delicious dishes.
Photo by Fairy

strawberry confiture with agar-agar

Strawberry confiture with agar-agar:

Strawberries - 500 g

Sugar - 200 g
Agar-agar - 1 tsp. with a slide :)

My strawberries were sweet, so I used very little sugar. If the strawberries are not very sweet, you can add more sugar.
Grind the strawberries in a blender with sugar, place in a saucepan with a double bottom and cook for 10 minutes after boiling.
Dilute agar-agar in 1/2 cup of cold water and pour into a saucepan with the strawberries. Cook for another 5-10 minutes.
Place in jars. If you plan to store the confiture for a long time, then the jars must first be sterilized.

Such confiture can be made with any seasonal fruit: cherries, cherries, blueberries, peaches, apricots, etc. Agar-agar in this case acts as an excellent gelling agent, and is also very useful.

Agar-Agar (from the Malay agar-agar - algae) is a product (a mixture of polysaccharides agarose and agaropectin) obtained by extraction from red and brown algae (Gracilaria, Gelidium, Ceramium, etc.) growing in the White Sea and the Pacific Ocean, and forming a dense jelly in aqueous solutions.

What are the benefits of agar-agar?

The algae that produce agar-agar are unusually rich in iodine, calcium, iron and other valuable substances and trace elements. Agar-agar is not a source of calories (zero calories) because it is not absorbed by the human body. The swelling substance of agar does not decompose in the intestines, as it passes through it very quickly. The action of agar has a slight laxative effect and is based on the fact that, when swelling, it significantly increases in volume, fills a large space in the intestine and thereby stimulates peristalsis. Agar owes its qualities to the high content of coarse fiber in it. Agar-agar removes toxins and waste from the body, removes harmful substances from the liver, improving its functioning.

Step-by-step recipes for confiture with agar-agar from strawberries, cherries, apricots, sugar and fructose

2018-07-30 Marina Vykhodtseva

Grade
recipe

3092

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

34 gr.

132 kcal.

Option 1: Classic strawberry confiture with agar-agar

Agar-agar is not a very common, but it is an incredibly useful thickener. It is mainly used for making marshmallows. This substance is sold in a candy store and is available for home use. Agar-agar makes excellent confitures. They do not need to be boiled for a long time; their natural color, taste, and aroma are preserved. Here is the recipe for classic strawberry jam.

Ingredients

• 3 tsp. agar-agar;
• 600 g sugar;
• 1.2 kg strawberries;
• 180 ml water;
• 0.5 tsp. citric acid.

Step-by-step recipe for classic confiture with agar-agar

We wash the strawberries and put them in a saucepan, add three tablespoons of water, put them on the stove and boil them a little to soften the berries. Then remove from the stove and cool, after which we wipe the strawberries. We need pure puree without seeds. The softer the berries, the less waste there will be.

Add granulated sugar to the tender strawberry puree, stir, and place on the stove. We start cooking as usual, but you don’t need to boil for a long time, ten minutes is enough.

In the meantime, mix agar-agar with the remaining water. We try to avoid lumps. You can pour it through a strainer or just stir it very quickly.

To enhance the taste and better performance of the thickener, add half a teaspoon of dry citric acid to the strawberries; you can replace it with juice. Let it dissolve and pour in the agar-agar, stir quickly.

After adding the thickener, cook the confiture for five minutes. Stir until a foam may rise, but there is no need to remove it.

You can use different jars for confiture, but it is better to be small in size; we sterilize them in advance. Pack the boiling strawberry mixture and roll it up.

Sometimes agar-agar is dissolved in water, boiled in a saucepan separately, and then combined and boiled together with berry or fruit mass, there is no mistake in this, you can do it this way. This method is also more convenient if lumps suddenly appear. Syrup with a thickener can simply be wiped or strained.

Option 2: Quick recipe for confiture with agar-agar

Here is another recipe for strawberry jam, but this berry is given as an example. Using the same principle, you can prepare raspberry, blackberry, strawberry and other types of delicacies. It is important to have a blender at home, in which case the process will go quickly and easily.

Ingredients

• 1 kg strawberries;
• 500 g sugar;
• glass of water;
• 10 g agar-agar.

How to quickly prepare confiture with agar-agar

Strawberries need to be washed and all branches removed. If there are damage to the berries, we cut them off and throw away completely damaged specimens. There is no need to dry it, just pour it into a saucepan and add sugar. Leave for five or ten minutes so that some juice appears.

Lower the blender and grind it all to a smooth puree. Place on the stove and cook for a quarter of an hour after boiling.

In another saucepan, mix a glass of warm water and all the prescription agar-agar, bring to a boil, cook for a couple of minutes, pour into the strawberry mixture.

Now we boil everything together for five minutes, pour the strawberry confiture into sterile and always dried jars, and send it for storage.

It is not necessary to prepare confiture from mashed or pureed mass; if the presence of strawberry, raspberry or blackberry seeds does not bother you, then you can simply mash the berries well.

Option 3: Confiture with cherry agar-agar

Cherry confiture is very bright and aromatic. If desired, it can be prepared with the addition of cinnamon, lemon zest, and ginger. Here is a classic version with agar-agar. Since the berry itself is quite tough and has a dense skin, it requires a slightly different approach. Here again is an example of preparing for the winter, but it is not always necessary. If confiture is required for desserts or for direct consumption, then after cooking it can be transferred to a regular container or jar, cooled and refrigerated.

Ingredients

• 2 kg cherries;
• 1.3 kg sugar;
• 230 ml water;
• 15 g agar-agar.

How to cook

We wash the cherries, remove the seeds from them, fill them with prescription water and put them on the stove. There we steam until absolutely soft. The time depends on the degree of ripeness, size and variety of berries, but the process will not take more than a quarter of an hour. Then cool the berries.

Grind the finished cherries to a puree, you can grind them or wipe them. Add granulated sugar, but leave 150 grams to prepare the thickener before adding. We put the cherry puree on the stove, where we will boil it down a little.

Boil the cherries for about 15-18 minutes. Stir regularly so that nothing burns. Mix agar-agar with sand in a small bowl. Take a spatula in your right hand, put it in your left hand, add it and stir quickly.

We prepare the confiture for about five more minutes, but now it is important not to let it gurgle too much, we also constantly stir the mass and lift it from the bottom.

The jars need to be prepared in advance so as not to be distracted by them later. We definitely sterilize, the method doesn’t matter. We package the cherry confiture, quickly roll it up, and immediately turn it over.

If you happen to have cherries or other berries in the freezer, you can also use them to make jam, just be sure to let them thaw, then take out all the seeds, and then follow the recipe.

Option 4: Confiture with agar-agar from apricots

The sunniest and most cheerful confiture is made from apricots. Very often this fruit is mixed with lemons and oranges, which can also be done, but everything works out great without citruses. Choose soft and ripe apricots.

Ingredients

• 1 kg of apricots;
• 10 g agar-agar;
• 200 ml water;
• 1 kg sugar.

Step by step recipe

Rinse and halve the apricots, discard the pits. Add all the sugar at once, stir, let stand for an hour, and then put on fire. Heat over low heat until boiling, cook until soft.

Rub the apricots through a sieve or blend with a blender. Put it on the stove again, let it boil, cook for another five minutes.

Mix agar-agar and water, be sure to dissolve it. If lumps suddenly appear, heat and stir until they disappear.

Pour the diluted thickener into boiling apricots. After the first bubbles appear, set the time for six minutes. Boil, stir occasionally, remove from heat. If necessary, put it in jars and put it away for storage.

This is about fruit confiture. In the same way, it is prepared from cherry plums and plums, a wonderful delicacy is made from peaches and nectarines, a very familiar and healthy sweet is made from apple and pear puree.

Option 5: Confiture with fructose agar-agar

A fairly popular version of confiture made with fructose. It can be prepared with any fruits and berries; assorted ones also work great. Here is an example of a raspberry treat; if necessary, replace it with another ingredient. We take the most ordinary fructose, purchased in the department for diabetics.

Ingredients

• 1.2 kg raspberries;
• 0.5 kg fructose;
• 0.5 lemon;
• 11 g agar-agar;
• 200 ml water.

How to cook

Mix raspberries with sugar and let stand for a couple of hours. If the berry is juicy or you simply don’t have time, then you can just mash it a little. Place on the stove and simmer for about twenty minutes.

Combine water with agar-agar and boil for three minutes. Add to raspberries. At the same stage, add lemon juice, which can be easily replaced with concentrated dry acid.

Boil the raspberries and agar-agar together for about three minutes. If the confiture is being prepared for the winter, then put it in sterile jars. If not, then simply cool it and place it in a clean and dry container. The treat will keep well in the refrigerator for several weeks.

Unlike gelatin, agar-agar begins to work already when it cools to 38-40 degrees. You can observe how the still warm mass in the jar stops gurgling if you shake it. The thickener does its job perfectly, but it is not recommended to add more of it than indicated in the recipes. Agar-agar has its own specific taste.

Jam is a food product that is obtained by boiling strawberries with sugar. Jam can be stored for a long time because it contains a high concentration of sugar, which prevents the activity of microbes. People of all ages love jam and it is in demand.

Today we won’t go to the store to buy jam, but make it ourselves, at home. There are different recipes, mostly they are simple, classic and justified. And there is only one reason for this - the flavoring and aromatic substances contained in the berries contribute to better absorption of food.

When cooking jam, the berries are prepared in the same way as for cooking jam in one step. The syrup in jam, unlike preserves, should have a jelly-like consistency and not spread.

Strawberry jam - a recipe for the winter without cooking

Required Products:

• 1 kg strawberries
• 1.5 - 2 kg sugar

Making jam:

The prepared berries are sprinkled with granulated sugar and mixed thoroughly.

Then they are placed tightly in glass jars. A layer of sand (1 cm) is poured from above, right up to the neck.

The jars are tied with parchment paper or covered tightly with a lid and stored in a cold basement or refrigerator.

Delicious and thick strawberry jam for the winter

Products:

• 1 kg strawberries
• 1 kg sugar
• 1 glass of water

Preparing the recipe:

You can use small and crushed berries to make jam. Cook the jam in one step. There is a difference from making jam - the berries are completely softened.

Prepared strawberries are first boiled in boiling water (10 minutes), then all the granulated sugar is added and cooked until tender.

Readiness is checked in the same way as with jam: take a little syrup in a spoon and, when it has cooled slightly, drop it onto a clean saucer. If the drop does not spread, but is held on like a button, then we can assume that the contents have been boiled down correctly.

At the end of cooking, you can add 2 - 3 g of citric acid - this will give the jam a beautiful look!

The boiled contents are placed hot into clean, sterile jars and closed after they have cooled.

How to make strawberry jam with redcurrant juice

Products:

• 1 kg strawberries
• 1 kg sugar
• 1 glass of red currant juice

Preparation:

We prepare strawberries as for jam. Then cook in red currant juice (10 minutes).

Add sugar and cook until done.

Place into prepared clean jars. Cover with lids or parchment paper. Store in a cool place.

Recipe for strawberry jam with whole berries and skipped redcurrants

Required Products:

• 500 g strawberries
• 500 g sugar
• 200 g red currants

Preparing the recipe:

Wash the strawberries and remove the sepals.

Pass red currant berries through a meat grinder and combine with prepared strawberries.

Add sugar and leave until the next day (14-16 hours).

Then boil the mixture:

• take out the strawberries
• and the juice continues to be cooked until it turns into jelly.
• then put the strawberries in it and continue to cook until tender.

Before packaging the jam into jars, it should be cooled, otherwise the strawberries will concentrate at the top of the jar. The finished jam is packaged in jars, covered with lids and sterilized. Jam yield 0.8 kg.

Strawberry jam - a recipe for the winter with gelatin

Products:

• 1 kg strawberries
• 700 g sugar
• 2 teaspoons gelatin

Preparing the recipe:

1. Prepare the strawberries: wash, remove sepals, and let drain.
2. Add granulated sugar and stir gently several times.
3. Leave the strawberries with sugar for 2 hours to release the juice.
4. In the meantime, prepare gelatin according to the instructions on the package purchased at the store. The gelatin should swell.
5. Place the basin (or saucepan) on the fire and bring to a boil, constantly stirring the contents.
6. Remove all the foam from the strawberries and fill them with prepared gelatin.
7. Gently simmer our berry mixture over low heat for 20 minutes.
8. Turn off the fire. The recipe is ready.

We put it in jars and wait for it to cool down - close and tie.

Strawberry jam: recipe for making jam from strawberries, raspberries, red currants, cherries - “Assorted” jam

Required Products:

• 0.5 kg strawberries
• 0.5 kg raspberries
• 300 g red currants
• 500 g cherries
• 2 kg sugar

Making assorted berry jam:

1. Sort the strawberries, rinse carefully with cold running water, and remove the stems. Place the strawberries on a paper towel and let dry.

2. Sort the raspberries and clean them of debris, then wash them carefully, dry them on a paper towel, then combine them with the strawberries.

3. Wash and dry the red currants.

mash with a wooden masher,

then rub through a sieve.

Puree half the strawberries in a blender.

4. Pour the resulting strawberry puree over the raspberries and remaining strawberries. Add 1 kg of sugar and leave for 2 hours.

5. Wash the cherries, remove the seeds, cover with the remaining sugar and leave for 1 hour.

Then put on the fire, stirring, bring to a boil, cook for 5 minutes and remove from heat.

6. Strawberries with sugar,

Bring the raspberries and grated currants to a boil, stirring constantly, and cook for 3 minutes. Add cherries, stir carefully and cook for 10 minutes, skimming off the foam.

7. Let it cool completely and put it back on the fire for another 10 - 15 minutes. Drop the syrup onto a saucer; if the drop does not spread, the jam is ready.

8. While hot, pour the prepared contents into pre-sterilized, completely dry jars and close with screw caps. Jars should be stored in a cool place.

Strawberry jam with currant or gooseberry puree

Products:

• 800 g strawberries
• 800 g sugar
• 800 g currant (or gooseberry) puree

Recipe:

1. The currants are washed, the berries are picked and a small amount of water is poured into a low saucepan. Bring quickly to a boil, boil covered for 10 minutes, then pass through a fruit squeezer. The currant puree is ready.
2. If you need to cook with gooseberries, wash them, remove the stalks and sepals, crush them, add a little water and boil under the lid until softened (about 10 - 20 minutes). It is then put through a fruit squeezer. Gooseberry puree is ready.
3. The strawberries are sorted, washed well, and the stalks are removed. Approximately 3/4 of a serving of berries is poured with a few tablespoons of water and boiled. A little later, add 1/4 portion of sugar and cook intensively for 10 - 15 minutes.
4. Then add the rest of the sugar, currant (or gooseberry) puree and the remaining strawberries. With constant stirring, thicken until the contents begin to gel.
5. Jars wrapped in a damp towel are filled to the brim with boiling jam, the edges are quickly wiped, and the lids are quickly secured. The jars are turned upside down, covered with a cloth and left to cool. Before storing, jars are wiped with a damp cloth.

If the jam turns out liquid, there is a way out: sterilize the jars for 15 - 20 minutes in boiling water and roll up the lids.

Strawberry jam with agar-agar as a thickener - video recipe

As you can see, the process of making jam is not difficult, but fun. But in winter, what a delicious meal it will be!

You can see even more about preparing strawberry recipes for the winter in the article from my friend colleague, Vladimir: https://garim-parim.ru/varene-iz-klubniki.html

Stock up on recipes - strawberry season is already starting!

Hello housewives and avid cooks!

How are you? How are you? Today the sun is shining and therefore I would like to dedicate this note to one sweet dessert that you will enjoy eating in winter. Let's talk about strawberry jam, or many people also say and use the word Victoria in this phrase.

I don’t know why and where it came from, but for me personally, these two varieties of berries have significant differences. Although I know that it is more correct to use strawberries in speech. It’s just that the one that grows in our garden is called garden, and the one that grows in nature is called field. By the way, have you already gone into the ground on your plot? It's long overdue.

In any case, this beauty is so beautiful, and so tasty and aromatic. Just creepy, I love it. Moreover, it is wonderful either fresh or frozen. Is not it? And of course, desserts and delicacies made from it also look amazing and attractive.

Do you think there are any rules and secrets for cooking this wonderful mixture? Undoubtedly. Many people like to cook only using large berries so that they come out whole in a jar, while others prefer to grind them and then eat jam.

Both options are damn good. I love both. For me, it’s better to do both this and that. After all, one will be good for baking, and the other you can simply spread on or on fresh bread. Therefore, I propose to do it in different ways.

Delicious and thick jam from whole strawberries - grandma’s recipe for the winter

There is nothing better when on winter evenings you sit and drink tea with the gifts of summer. How we look forward to this berry in the summer, because it is so fragrant and very beautiful. And memories of childhood always immediately come flooding back, when we went to the field to fill large buckets and baskets with it.

And then they sat for hours fingering her at the round table and gobbling her up on both cheeks. There are quite a few options for making strawberry (Victoria) jam for the winter. But one of the most favorite recipes today still remains the traditional version.

It assumes that the berries will not be ground, but will be cooked whole.

Typically, the smaller the fruit, the thicker this delicacy turns out.

In principle, the field one is always smaller than the garden Victoria. After all, we can take care of our home and water it as often as possible if the summer is dry. She doesn't even smell like that. It is from the field that the most delicious jam is obtained, which you always want to eat, especially when you have someone with you. I suggest you immediately do and use these step-by-step instructions.

And I should also say that this recipe is universal, suitable for making strawberry, strawberry or Victoria jam.

We will need:

• strawberries (Victoria or wild strawberry) - 3 tbsp.
• granulated sugar - 3 tbsp.

Stages:

1. First of all, it is necessary to inspect the berries and identify low-quality ones; those that are moldy or rotten will not be useful, discard them. Remove all the tails, this work is mandatory, do not neglect these actions.

2. And now, when it is so ripe, berry by berry lies on the saucer, measure it with a glass, remember the main rule, for 1 glass of strawberries (and already sorted) there is 1 glass of sugar.

Remember, wash under running water and be sure to let the liquid drain completely.

4. It is in this state, as shown in this photo, when a lot of juice has been released and the sugar has begun to dissolve, start cooking.

Place on the stove, turn the heat to low and bring to a boil. As soon as the first bubbles appear, boil for about 1-2 minutes, turn off and let cool to room temperature. Then repeat the procedure a total of 3-4 times and only after that you can stack the jars.

If foam forms during cooking, remove it with a special spoon with holes.

5. Sterilize jars and lids in a way convenient for you. It is not necessary to screw the jars under a metal lid; you can use a regular nylon lid. Let the containers cool under a blanket, and then put them in the cellar or refrigerator. Eat for your health!

Strawberry jam for the winter Five minutes (the simplest recipe)

There are options where the berries are twisted in a meat grinder or driven through a juicer, then sugar is added and the mass is brought to a boil. The secret of such a miracle is that, in principle, there is no preservation or cooking, all the vitamins are preserved.

But, there is also a recipe when the liquid with strawberries and sugar should be boiled for about five minutes. Often many people do this, firstly, it’s healthier, and secondly, it’s also quick. And thirdly, its red color will enchant you.

Try to take the berries of the same size, although this is not important.

Secret technology. To prevent the jam from souring and, God forbid, mold from forming on the surface, add citric acid at the very end of cooking.

This will protect your dessert from such misfortunes. But, there is one more trick, why you should put lemon, read on and find the answer.

We will need:

• berry - 2 kg
• sugar - 800 g
• citric acid - 1 tsp

Stages:

1. Sort the strawberries, remove the stems and all the greens. Rinse with water and let it drain. Next, add sugar and stir to release the liquid.

Now sprinkle with citric acid and stir again. Cover with a lid or cling film and place in a cool place in the refrigerator or out of direct sunlight. The berries should stand in this syrup for about 8 hours.

Citric acid will give a cool, bright, rich color to the finished jar, and will also help such a preparation stand for a long time and not deteriorate.

Instead of lemon, you can take 2 tablespoons of freshly squeezed juice.

2. Cook the Victoria for about 5 minutes after boiling, just do not make the heat too strong, mix everything well and thoroughly so that it does not burn.

Pour the finished treat into sterile, clean jars and close with metal lids. Cool under a blanket to room temperature. Store in a cool place, and then drink tea and enjoy the gifts of summer. Bon appetit!

Jam made from whole frozen strawberries

You can also make jam if you wish. Use this video tip. Happy viewing.

Unusual preparation of jam with strawberries without sugar

Do you think this is impossible? Simple and, along with other types, this is a fairly affordable option. And it also contains maximum benefits, because the strawberries are not boiled and remain fresh, which means all the vitamins remain as well.

This dessert can become your assistant in strengthening your immune system, and will also come to the rescue during the cold season to alleviate your condition.

Few people know, but you can also make this delicacy in your own juice. If anyone is interested in how to do this, write notes below and I’ll tell you.

We will need:

• water - 4 tbsp.
• strawberries – 2 kg

Stages:

1. First of all, you must carefully sort out the berries, and it is very important that they are whole and unharmed. Rinse them in water and drain in a colander.

2. Sterilize or boil jars and lids. Then immediately place the strawberries in them. Take a large saucepan, put a towel on the bottom, and set out the jars.

3. Boil drinking water and pour boiling water over the berries that are already in the jars.

4. Fill the pan with warm water up to the hangers of the cans and boil for about 9-10 minutes. Then screw it under the metal lid and cool it upside down under a blanket. After that, store in the cold, or better yet, in the refrigerator.

Strawberry jam

Now many of you will lick your lips, all because the next option will be awesome. You will get a puree, and a thick one, if you cook it using the correct technology.

Interesting! You can add cherries or currants for variety and get new notes of flavors, there will be a berry mix, or as they also say, fresh.

In this case, do not forget about the proportions, take one to one, sugar and berries, respectively.

We will need:

• strawberries (Victoria or strawberry) - 3 kg
• granulated sugar - 3 kg
• citric acid - optional 1 tsp

Stages:

1. Before you begin the process of preparing such a fragrant “potion,” you first have to labor-intensive collection work. Then sort out each berry and tear off the stems and branches, if any remain.

Take only the ripest and fleshiest berries, then the jam will turn out even more beautiful and tastier.

Now take a potato masher and remember the Victoria in the pan, you can use a blender or a juicer (but only manually, there are special attachments that fit on the meat grinder). The mass should be homogeneous.

Sprinkle with sugar and leave to stand for a couple of hours, stir after an hour. A lot of juice should form.

2. Place the container on the stove and cook for 5-10 minutes after boiling, do not forget to stir. Before turning off, add lemon according to your preference; you may need less or more, depending on whether the berry tastes sour or sickly sweet.

Advice! And also, keep in mind that when the mixture boils, it will increase in volume, which means that the pan must be higher than what is in it, otherwise the mass will “run away”.

3. Pour the hot treat into clean, sterile jars and close under a nylon lid (they must also be sterile). You can use it immediately or wait until winter or spring. In any case, eat to your health!

Strawberry jelly without gelatin - a recipe for the winter

Quite often people come to me with the following question: how to make such jam, but at the same time, so that it is thick and looks like jelly. Everyone knows that you can add gelatin and achieve this effect, but you can do without it.

Nowadays, so many different substances have been invented, such as agar-agar, pectin, etc., that sometimes you can’t keep up with new technologies and their derivatives.

But still, don’t lag behind, go ahead or with time and create.

I want to say that strawberry jelly can be used on cakes or pastries, or just enjoy it and eat it with a couple of buns.

We will need:

• berries ground in a meat grinder - 3 tbsp.
• granulated sugar - 4 tbsp.
• lemon - 1 pc.
• pectin – 2 bags of 14 g each

Stages:

1. I will start this description not, as always, but with the idea that you prepare jars with lids in advance. Boil them. And usually for such a treat small containers are taken, for example half-liter or liter jars or even smaller.

2. Sort and wash the strawberries; if they are too large, cut them in half, then pass them through a meat grinder or you can use a regular fine sieve.

Mix pectin with squeezed lemon juice and add to the grated strawberries, bring to a boil on the stove.

3. Don’t forget to stir frequently to prevent anything from sticking to the bottom of the pan. As soon as bubbles appear, add sugar and stir. Cook until the sugar, or rather its grains, are completely dissolved.

4. Since pectin gives the ability to harden quickly, immediately immediately distribute the mixture into jars and close with screw caps.

Your candy kids will really love this jelly. Try it and you too will get such a charm. Bon appetit!

Amazing recipe from Victoria with oranges

I love cool options, I remember when I made it last year and also added citrus fruits. It turned out great.

So I thought about it and decided to take it here and add an orange, maybe a lemon. See for yourself what came of it. I’ll say right away - incredibly tasty, and very beautiful.

We will need:

• Victoria or strawberry - 0.7 kg
• fresh orange - 2 pcs.
• granulated sugar - 0.5 kg
• orange liqueur – 50 ml

Stages:

1. Gently crush the well-sorted and washed berries with a spoon or fork; you can use a masher.

2. Completely remove the peel from the oranges and cut them into small slices, in the form of crescents.

And remember that the veins are not needed; cut them off with a knife.

Mix berries and fruits in one container and combine with sugar, stir. Turn on the heat and as soon as the mixture begins to bubble and sizzle, simmer for about 5 minutes over low heat. Then turn off and move on to the next step.

3. Namely, pour in the liqueur, turn on the stove again and let it simmer for 5-10 minutes.

4. Then pour the hot food into clean jars and screw the lids on. Let it cool to room temperature, and then put it in the cellar or put it in the refrigerator. Help yourself! Happy discoveries!

Strawberry jam without cooking berries with lemon - the best classic recipe

What a delight, what else could be better. Take and combine fruits and berries into one whole. What do you think? I think you might want to try it. After all, along with other options, it is not almost worse, but perhaps even better.

We will need:

• strawberries – 1 kg
• sugar – 0.5 kg
• water – 75 ml
• lemon - 0.5 pcs.

Stages:

1. Sort through the berries, select the ripest and juiciest, remove the “butts”. Then rinse the strawberries thoroughly and use a colander to drain all the water.

2. Pour water into the pan and add granulated sugar. Turn on the stove and cook the sweet syrup, bring the liquid to a boil, the grains should dissolve completely. Then reduce heat to medium and cook for 6 minutes. The result will be a fairly viscous liquid. Pour in lemon juice (1-2 tbsp).

3. Pour this syrup over the berries and cover with a lid. Let the fruits cool. Then pour the liquid back into the pan and bring the syrup to a boil, pour it over the strawberries again. So, do it three to four times.

4. After that, you need to place the strawberries in sterile jars, fill them with syrup and close them under metal lids. Store as usual in a cool place, preferably in a cellar.

Remember that the berries are poured mainly with boiling liquid, after which they must cool in the jars to room temperature. Don't forget to wrap yourself in a blanket or blanket so that the cooling process is smooth.

This way you will get the most delicious and healthy miracle for the whole family, and it will also be an excellent gift for treating your beloved relatives and friends.

Banana-strawberry jam

If you like to experiment in the kitchen, then you will surely love this culinary masterpiece. To be honest, besides bananas, you can add a bunch of other things, such as peaches, cherries or grapes. The taste will be different each time.

Serve this dish in any form, you can eat it in its pure form, or you can spread it on a loaf or gobble it up with donuts and crispy brushwood.

I often wrap and coat pancakes with this “potion”; my children really love them.

We will need:

• Strawberries – 2 kg
• Bananas - 5-6 pcs.
• Sugar – 1 kg

Stages:

1. Sort the berries and rinse, shake off all moisture.

Then add granulated sugar to the strawberries and stir. Cover the container with gauze and let sit for a couple of hours to allow liquid to form. Then cook on the stove until foam forms, then remove the foam and continue cooking for 6 minutes.

Cover with a lid and leave the treat to stand and cool, brew overnight.

2. Then put it on the stove again and cook for about 10 minutes over medium heat. The color of the berries should already be dark.

3. Peel the bananas and cut into pieces, that is, first into circles, and then chop into halves. Add to the jam, stir and let simmer for 5-10 minutes.

4. Pour the resulting mixture into clean and well-dry jars, close the lids. Store where it is cool. Good luck!

An interesting dessert from Victoria with agar-agar

Another non-liquid option with a rather unusual component. Take a look at the list of products and you will understand everything yourself.

Imagine how cool it will be, it’s winter outside, the wind is blowing and you’re sitting with a cup of tea or coffee. And with a spoon you scoop out beautiful berry jam. Or perhaps you also have guests today.

We will need:

• strawberries – 1 kg
• sugar - 200 g
• agar-agar – 12 g

Stages:

1. This time I suggest using an assistant, namely a blender, twist the sorted berries in it.

2. Then, as is customary in the classic recipe, add sugar and let the juice stand out. Cook for about 10 minutes after the mixture boils. Then add agar-agar and stir and immediately transfer into sterile jars. Close with lids.

Remember, if you don’t do this right away, the jelly will quickly harden and you won’t be able to put it into jars.

3. Don’t forget to leave it in a cup for testing so that you can enjoy such a miracle of nature today. Happy discoveries, friends!

Jam with strawberries and gelatin

This creation is more like a jelly-like mass, but many are looking for just such a recipe. As they say, taste and color have your own preferences.

Moreover, this species will be without berries, you will soon see for yourself. But he is no worse than the others. To make the mass thick, take sheet gelatin.

Interesting! Instead of sugar, you can use liquid honey, you will get a new shade and floral aroma, but this is not for everybody.

We will need:

• fresh strawberries - 1 kg
• lime - 7 pcs.
• sugar - 800 g
• leaf gelatin - 14 g

Stages:

1. Remove all stalks and twigs, inspect the berries to ensure they are not moldy. Then chop finely with a knife. And using a cutlery, grind it into a paste, this is necessary in order for the juice to stand out.

It is best to use an electric juicer for this purpose, but not everyone has one.

2. Strain the liquid through cheesecloth, leaving the pulp on the surface.

3. Squeeze the juice out of the lime. And then add granulated sugar into this liquid and mix. Dilute the gelatin leaves in cold water, as stated in the instructions, then add lime juice to it. Combine with strawberry nectar, stir and distribute into jars.

4. Next, you need to place the finished product in the cold, for example, put it in the refrigerator and after an hour, consume and enjoy this natural, home-made jelly without additives or preservatives. Enjoy!

Preparing strawberry jam with pectin for the winter

Take a look at the picture, you already want to try it, you’ll be licking your fingers. Such a culinary masterpiece will not leave anyone indifferent, because the composition will also use balsamic vinegar, which in turn will give a slight note of sourness. Therefore, this delight with whole berries will be not only sweet, but also piquant.

Be sure to try it and your family will be absolutely grateful to you. What could be better than such an assessment for your work? Smiles and praise from loving hearts.

We will need:

• garden or field strawberries - 500 g
• sugar - 150 g
• pectin – 7 g
• balsamic vinegar - 50 g

Stages:

1. In this version, the chef does not recommend removing the stems first. Therefore, after you have the strawberries in the bowl, fill them with water and hold them for a couple of minutes so that all the dirt comes off. Then drain the liquid and remove the tails. Thus, no bacteria will settle inside the berry.

Add granulated sugar and stir. Immediately add balsamic vinegar and stir. The sugar will even darken slightly from the action of the balsamic.

2. After 10 minutes, place the basin on the stove and turn the heat to medium, cook for only 5 minutes from the moment it boils. And only now the important moment has come - adding pectin, which will make the mass jelly-like. At the same time, when you add it, mix it immediately; if you don’t do this right away, you will see a big ball.

Cook for literally another 5 minutes, and then turn off and immediately, without delay, put into sterile jars. Do this while hot, do not let the mixture cool.

Roll the jars under metal lids and turn them upside down, wrap them in a blanket and let cool for 24 hours.

And then enjoy, you can eat it right away, or you can leave it for the winter. To have a cool tea party with the kids later.

Video on how to make strawberry jam so that the berries remain intact

Do you want to find the most successful and ideal recipe? To do this, you need to try a bunch of options, or you can repeat all the actions that are shown in this story. All the secrets of cooking are revealed here, I recommend watching it.

I hope everything works out for you, just like the owner of this video. Don’t forget to take a good mood with you, and then everything will turn out great, rest assured. Enjoy watching!

Thus, we have learned how to prepare strawberry jam in different ways. Which method did you like best? Or you have your own special tricks and recommendations. Please share your opinion at the bottom of the article.

I wish everyone a great day and sunny and calm weather. For now, fellow chefs. Until next time.