Harvesting strawberries for the winter. TOP 4 recipes for canned strawberries. How to make jam, jam, compote and grated strawberries with sugar. Cooking secrets and video recipes.
The berry season is in full swing, so it's time to start preserving. This review focuses on harvesting strawberries over the winter. The easiest way out is to freeze the fruit in the freezer. However, there are many recipes for a variety of canned strawberries that can be prepared for the winter. These are preserves, jams, juices, compotes, and confiture, and grated berries with sugar, and even ketchup. Not a single preparation for the winter will leave anyone indifferent. Therefore, we do not waste time and proceed to canning. The article contains the best recipes with photos of strawberry blanks and all the secrets of its preparation.
Strawberry preservation - basic cooking principles, tips and tricks
- Before preserving, sort the berries carefully. Choose ripe strawberries: firm, with a rich red color, green and fresh stalk.
- Crumpled and damaged berries are suitable for compote, and for jam, jelly and jam, use only whole and strong fruits. Otherwise, during the cooking process, the strawberries will creep, spoil the taste and appearance of the finished product.
- Ideally, if a minimum of time passes between picking berries and harvesting, because strawberries are capricious and tender, and after a couple of hours they begin to crumple and leak out of juice. Such fruits are no longer suitable for cooking.
- It is better not to wash the strawberries before harvesting, but to wipe them with a damp cloth. But if there is a lot of sand on the berries, carefully wash it in a basin so as not to damage it. Do not rinse the fruit under the tap.
- Spread the washed strawberries on a clean, dry waffle towel to dry.
- To prevent foam from forming on the surface while cooking the jam / jelly, add 1 tsp to the hot syrup. butter, it will keep bubbles from collecting.
- Use enamel dishes for cooking berries. In an aluminum container, the fruits are oxidized, and in a stainless steel they acquire an unpleasant aftertaste.
- To prevent grated strawberries with sugar from becoming sugared, add a little vinegar or lemon juice to the workpiece. These products will help the jam evenly thicken, retain its color, remove the cloying taste and add sourness.
- In compote, citric acid serves as a preservative, and stops the sugary sweet taste.
- Wash jars with lids thoroughly with soda, rinse with running water and sterilize over steam or put in a preheated oven and boil the lids.
- Pour the blanks into the jars while hot. The container should also be hot.
- If the lid on the jar with strawberry jam, jelly and jam after cooling has not dropped down, i.e. does not become concave, then keep it in the refrigerator and use it first.
- Preserves, jellies and jams can become a filling for baking pies and pies, a base for jelly and jelly.
Strawberry jam
If you like experimentation and unusual flavors, add spices or other berries while making strawberry jam. For example, strawberries go well with lemon zest, cinnamon, vanilla, cardamom, and ginger. An interesting taste is obtained by combining strawberries with apricots and peaches.
See also how to make strawberry jam for the winter.
- Caloric content per 100 g - 329 kcal.
- Servings - 1.6 kg
- Cooking time - 3 hours 30 minutes
Ingredients:
- Strawberry - 1 kg
- Sugar - 800 g
- Mint - 10 leaves
- Lemon juice - 50 ml
Making strawberry jam for the winter:
- Sort fresh strawberries, sorting out the spoiled ones. Remove the stalks, place in a colander and rinse.
- Put the berries in an aluminum container, cover with sugar and leave for 2-3 hours to let the juice flow.
- Put the strawberries on fire and bring to a boil. Remove the foam with a wooden spoon.
- Add mint leaves and simmer, stirring occasionally, for 10 minutes. However, determine the cooking time yourself. If there is a lot of juice, cook longer and bring the jam to the desired consistency. At the same time, keep in mind that after hardening, the jam will become even thicker. Stir the jam gently to avoid crushing the berries.
- Put the jam in the prepared container and roll up with sterile lids.
- Turn the jar over and place it on the lid. Wrap with a warm blanket and cool the strawberry jam with whole berries. Store the workpiece in the cellar or pantry.
Strawberry jelly
Gelatin is added to the strawberry jelly recipe, which will thicken the product and improve the storage of the workpiece for the winter. In addition, such a preservative will become even more useful, because gelatin is good for joints.
Ingredients:
- Strawberry - 1 kg
- Sugar - 700 g
- Gelatin - 2 tsp
- Water - 80 ml
Making strawberry jelly for the winter:
- Put the prepared strawberries in a special bowl and cover with sugar. Stir gently so as not to damage the integrity of the fruit. Leave it on for 2 hours for the berries to release the juice.
- Dissolve gelatin in water according to the instructions on the package and wait until it swells.
- Put the strawberries on fire and bring to a boil.
- Add dissolved gelatin to the boiled mixture and continue to boil over moderate heat for 20 minutes.
- Roll the finished jelly with gelatin into sterile jars and cool slowly under a blanket. It will acquire its characteristic thick consistency only after it has completely cooled down. Store the jelly in a cool, dark place.
Read also about harvesting strawberries for the winter in your own juice.
Strawberry compote
Strawberry compote is an ideal option for harvesting berries for the winter for busy and lazy housewives. All that is required is to fill clean jars with berries, pour sweet syrup and roll up the lids. If desired, other berries and fruits can be added to the conservation, and citric acid can be replaced with freshly squeezed lemon juice.
Ingredients:
- Strawberry - 3 kg
- Sugar - 650 g
- Citric acid - 0.5 tsp
- Water - 1 l
Cooking strawberry compote for the winter:
- Remove the sepals from washed and dried berries.
- Arrange the fruits in prepared clean jars, filling them a little more than half.
- Boil syrup from water and sugar.
- When the sugar is dissolved, add citric acid and stir until dissolved.
- Pour the syrup over the strawberries, cover with iron lids and roll up.
- Turn the cans over, wrap them in a warm blanket and leave to cool completely. Send the compote to the cellar for storage.
Read also how to properly freeze strawberries.
Grated strawberries with sugar for the winter
For lovers of natural and fresh taste, a recipe for grated strawberries with sugar for the winter is suitable. Sugar prevents the preparation from fermenting. However, it is better to store the workpiece in the refrigerator.
Ingredients:
- Strawberry - 0.5 kg
- Sugar - 500 g
Cooking grated strawberries with sugar for the winter:
- Prepare a glass container in advance.
- Place clean and dry strawberries without tails in a large container and puree with a blender. Either chop with a potato pusher or twist through a meat grinder.
- Add sugar to the strawberry puree, leaving 100 g to fill the jars, and stir until it is completely dissolved.
- Fill the container with the grated strawberries and top with the remaining sugar. Do not stir.
- Close the jar with a lid and keep the strawberry blank for the winter in the refrigerator or cellar. Such conservation is stored for about 4-5 months.
Video recipes
Strawberry jam
Strawberries in their own juice
