How to make strawberry jam for the winter?

2025 Author: Arianna Cook | [email protected]. Last modified: 2025-01-23 09:40

How to make a delicious and aromatic strawberry jam correctly? Our recipe with a photo will answer all questions in detail.

Recipe content:

Ingredients
Step by step cooking
Video recipes

Everyone loves jam! A sweet jelly-like mass of any berries and fruits cannot leave anyone indifferent. Jam is ideal for pancakes, pancakes and other pastries. You will need strawberries and sugar to make the jam. There are recipes with gelling agents - gelatin, zeflex and others. If you think that jam is an extremely thick mass, then you are wrong. Jams are of different consistency - thick or pouring. They can be pieces, or they can be homogeneous (like jelly). We suggest you make a homogeneous strawberry jam with the addition of gelatin and sugar.

Caloric content per 100 g - 165 kcal.
Servings - 6 cans
Cooking time - 20 minutes

Ingredients:

Strawberry - 1 kg
Sugar - 600 g
Gelatin - 10 g

Step-by-step preparation of strawberry jam for the winter

Wash the strawberries and sort them out. We remove all the stalks. We put the strawberries in a colander so that there is excess water in the glass.

Puree the strawberries with a hand blender. If you have a large batch of strawberries, mince them.

Strawberry mass after grinding through a sieve

Grind the strawberry mass through a fine sieve to remove the strawberry seeds. The mass is soft and homogeneous.

Sugar and gelatin added to the strawberry mass

Add sugar and gelatin to the mass.

Bring the jam to a boil. Foam appears, a lot of foam, it needs to be removed. If the jam tries to run out of the pan, set it aside and wait for the foam to start up a little. Cook the jam after boiling for 5-10 minutes.

Sterilize jam jars over steam for 5 minutes. Then turn them over on a towel and let all the water drain. The key to the successful storage of any jam is sterile and dry jars. Pour hot jam into dry prepared jars. We close them with sterilized lids.

Jars of Strawberry Jam, Prepared for the Winter

We wrap the jam and leave until it cools completely. After cooling, the jam will become much thicker. Therefore, you should not boil it down too much.