Jam or strawberry jam with pectin. Strawberry jam. Strawberry jam at home: a simple recipe

Many of us love strawberry jam and remember its taste since childhood. Such a delicacy can brighten up the most cloudy day, so you should learn how to cook it at home. And so that your work, time and money are not wasted, we suggest that you explore several exclusive recipes making strawberry jam.

In addition to high taste, strawberries have a huge list of useful properties... It contains vitamins, macro- and microelements necessary for the body.

Did you know? The ancient Romans and Greeks obtained jam by boiling fruits and berries in honey. By the way, this delicacy has great health benefits and high taste.

Benefits of strawberry berries:

Due to the large amount of potassium and magnesium, berries have a beneficial effect on the work of the heart muscle, stabilize blood pressure, prevent the development of heart attacks and strokes, and protect against stress and depression. Calcium and phosphorus strengthen bones and teeth.
The beneficial effect on the hematopoietic system is due to magnesium, cobalt, copper and iron. These minerals are present in optimal amounts in strawberries. They protect a person from the development of anemia and cancer of the hematopoietic system.
A large amount of vitamin C helps to strengthen the immune system, and vitamin E is a natural antioxidant that removes free radicals and heavy metal salts from the body.
Strawberries also contain a lot of folate, which strengthens the walls of blood vessels.
Vitamin A improves visual acuity, rejuvenates and gives the skin elasticity.
The salicylic acid in strawberries has powerful antibacterial properties. During colds, it helps to reduce body temperature and relieve inflammation in the cells of the body.

Recipe 1

The first recipe will allow you to make delicious and aromatic jam in just 20 minutes. The finished product will have a high consistency, excellent taste and long shelf life.

Required Ingredients

To make a delicious strawberry treat, we need the following ingredients:

sugar - 0.7 kg;
strawberries - 1 kg;
half a teaspoon of butter;
agar-agar - 2 tsp;
water - 50 ml.

How to make jam

To make your jam really tasty and thick, you must adhere to the following step-by-step actions:

First, remove the stalks from the berries, and then cut each into several small pieces.
Place the chopped berries in a saucepan and cover them with sugar. We leave everything at room temperature for 2-3 hours (during this time, the strawberries will let out juice, which will dissolve all the sugar).
Now pour 50 ml of water into a separate container and add agar-agar there. Leave the mixture for 15-20 minutes.
Put the strawberry mixture on low heat and bring to a boil. When the berries boil, add to the saucepan with them butter(this is the secret of this recipe, the oil minimizes foaming during boiling).
Add agar-agar diluted in water to the berries and boil everything over low heat for 20 minutes. At this time, you can start the process of sterilizing the cans (we put the cans in a large metal container with water and boil them for 7-10 minutes).
We pour the finished product into jars and seal them tightly. Then we put it in a dark place and wrap it in a warm blanket (at least for a day).

Important! Strawberries tend to oxidize in an aluminum saucepan, while in a stainless container they get an unpleasant aftertaste. Therefore, it is best to cook mashed potatoes in an enamel bowl.

In the process of hardening, the jars of jam must sometimes be turned over so that the pieces of berries are evenly distributed throughout the entire volume.

Recipe 2

The second recipe for strawberry jam allows you to get an equally aromatic and thick product. Only in this case, we will grind the strawberries to a monotonous liquid consistency.

Required Ingredients

To make a strawberry treat, we need:

strawberries - 2 kg;
agar-agar - 10 g;
granulated sugar - 1.5 kg.

Did you know? Strawberry jam is able to rejuvenate the body! All thanks to the natural antioxidants in its composition. But for such an effect, it should not be cooked for hours (best of all, no longer than 15 minutes).

How to make jam

Step by step cooking process:

Fill the strawberries with sugar and leave for a few hours so that the berries let the juice flow.
Next, use a mixer to beat them. We should have a thick puree.
We take a sieve and pass the resulting mass through it. This is done to separate the syrup from the seeds and large pieces.
We repeat the third step once more for the remaining mashed potatoes with large bones.
Bring the resulting puree to a boil and simmer over medium heat for 5 minutes. Such procedures must be repeated 3 times, between each heat treatment, a pause should be made for 30-40 minutes so that the puree cools down.
In the course of the third boil, add agar-agar to the puree. In the meantime, we sterilize the jars.

Pour the cooked jam into jars, seal them and put them on preservation, having previously wrapped them in a warm blanket.

Recipe 3

This recipe for jam is especially aromatic and exclusive, since during the preparation process cherries are added to it - a favorite berry of many children.

Required Ingredients

To get a delicious strawberry jam with cherries, you need to stock up on the following ingredients:

strawberry berries - 1 kg;
sugar - 1 kg;
pitted cherries - 300 g (you can put more, just rely on your taste);
water - 250 ml;
citric acid - 1/2 tsp

How to make jam

Step-by-step instructions for making delicious jam with cherries and strawberries:

First, put the strawberry berries in a saucepan with a thick bottom and pour a glass of water into it.
We put the saucepan on low heat, bring to a boil and cook for no longer than 5 minutes. This little trick allows you to increase the yield of strawberry juice. The fact is that strawberry berries do not give up moisture well without preliminary steaming and are hard to interrupt.
After steaming, add sugar to the saucepan and beat the berries with a mixer.
Put the pan on the fire again, bring to a boil and cook for 12-15 minutes. In this case, the fire must be low, otherwise the foam may rise too high.
After boiling for 12-15 minutes, add the cherries to the puree and cook for another 5 minutes. You should not cook for more than 5 minutes, since cherries cook very quickly, and the initial high temperature of the syrup is already enough for it.
At the very end of cooking, add citric acid, which will preserve the natural color of the jam.
We sterilize the jars and fill them with the prepared treat. Cork it up, turn it upside down and wrap it in a warm blanket. After 24 hours, the jars can be moved to the refrigerator or cellar.

What else can you add for flavor and aroma?

Fans of experimenting with tastes can try adding various berries, fruits and spices to a strawberry delicacy. Additives are best added during the cooking process.

Strawberry jam goes well with citrus fruits (lemon, orange).

You can add only lemon zest (without pulp and juice), so you will not spoil the taste of the strawberries, and the subtle aftertaste will become the highlight of the jam. For 1 kg of strawberries, you can put no more than 2 tsp. lemon peel(add after boiling mashed potatoes).

As spices, you can try ginger, vanilla, cinnamon, cardamom. Add no more than half a teaspoon per 1 kg of berries, otherwise you can lose the true flavor of the treat. Apricots, raspberries, peaches, blackberries, mulberries can all be great additions to strawberry jam.

At the beginning of summer, everyone wants to feast on local fresh strawberries. However, it's time to make a healthy and delicious preparation for the winter - strawberry jam. We offer you several recipes for strawberry jam.

Chapter 1. Classic Strawberry Jam Recipe in 30 Minutes

With this simple recipe, in just 30 minutes you will get a thick and viscous jam that is jelly-like, smooth, delicious and richer in taste than regular strawberry jam.

Ingredients:

strawberries - 1 kg
sugar - 1 kg
lemon juice - 1 tbsp l.

Section 1. Preparation

1. I wash the strawberries, remove the tails and dry them to get rid of excess moisture. Any berry is suitable for making jam: large, small, overripe and slightly suppressed. It may not be perfect, but it is necessarily sweet and ripe, then the jam will turn out to be very tasty and aromatic. The largest pieces can be cut into pieces, but this is not necessary, as a blender will still be used in the end.

2. I fall asleep with sugar in a ratio of 1: 1. I leave it at room temperature for 2 hours, stirring from time to time, so that the berries let the juice flow.

3. Pour the released strawberry juice into a saucepan where you plan to cook. It is advisable to use wide dishes, then, due to the large evaporation area, moisture will evaporate faster. Stir with a wooden spatula and bring the syrup to a boil.

4. Put strawberries in hot syrup along with undissolved sugar. I add freshly squeezed lemon juice - it will preserve the color of the product and make the taste less cloying. I boil for 10 minutes, stirring and removing the foam. During this time, the strawberries will give even more juice, they will literally float in the syrup.

6. Boil the jam until thickened over medium heat (boil should be active), stirring with a spatula. This takes 20-25 minutes. The jam will gradually become more stringy, and after complete cooling it will thicken even more.

7. I pour strawberry jam into jars, always sterilized and dry. I close it with clean tin lids. I turn it upside down, wrap it up and leave it that way until it cools completely. I transfer it to storage in a cellar or in another cool place, isolated from the sun's rays. The workpiece is perfectly stored for 1 year.

The recipe for strawberry jam is delicious, thick, viscous and jelly-like.

Chapter 2. Strawberry jam with lemon, cardamom and star anise

Thanks to several capsules of cardamom, star anise, lemon zest and juice, we will present homemade strawberry jam with an illuminating aftertaste, pleasant chill and new notes. A delicious delicacy is prepared for 5 minutes, combined with any cheese, cottage cheese, suitable as a sauce for pancakes, other baked goods, including white toasts.

Ingredients:

strawberries (fresh) - 500 g;
sugar - 500 g;
cardamom - 3-5 capsules;
star anise - 1 star;
lemon - 1 / 2-1 pc.

Section 1. Preparation

1. First of all, we sort out the berries, leaving ripe for harvesting, without damage and rot - soak for a couple of minutes in cold water, remove all dirt, then rinse under a stream.

2. Tear off the stalk from each berry, chop the pure strawberries until smooth. We use a hand blender.

3. Transfer the strawberry puree to a thick-bottomed ladle / saucepan, pour all the granulated sugar and put on a low heat.

4. Immediately add natural flavors, in our example - fragrant cardamom and star anise, you can also throw in a pinch of dried and ground mint. For convenience, the star anise and cardamom capsules are placed in a gauze bundle. We continue to heat the composition and at the same time saturate with amazing smells.

5. Bringing to an active boil, remove the pink foam that appears on the surface.

6. Put a portion of lemon zest into the hot mixture. Three fine shavings, without touching the bitter pulp. We vary the dosage of the zest from 1 to 3 tbsp. l.

7. Next, pour in the juice of half or a whole citrus, stirring, cook for about 5 minutes.

8. We remove the used spices.

9. Pour fragrant strawberry jam with lemon into sterile jars and store on the pantry shelf under a hermetically rolled lid.

Chapter 3. Strawberry Mint Jam Recipe

Mint will give your strawberry jam a piquant aftertaste.

Ingredients:

strawberries and sugar in the amount of 5 and 7 glasses, respectively;
a bunch of fresh mint leaves;
small lemon;
a glass of boiling water;
thickener 2 packs. It can be - jellied, jam or pectin.

Section 1. Preparation

1. For strawberry jam, you need a fresh mint infusion. It can be obtained from boiling water, which you pour over the prepared herb. Strain after 30 minutes.

2. Combine the mint infusion and sugar in a stainless steel bowl and bring to a boil.

3. Add the strawberries cut into 4 parts, pour in the juice of freshly squeezed lemon and wait for the mass to boil. Remove the foam, stir with a wooden spatula.

4. After boiling, add a thickener and stir vigorously the strawberry-mint mass,
let the jam boil for 1 minute and remove from heat.

5. Process the jars and lids until the jam spills. Either steam sterilize, or in the oven, multicooker, or microwave.

6. Roll up the jam with lids, turn over the jars, put them upside down and wrap them up with a blanket.

7. After the jam has cooled completely, transfer it to the cellar for storage.

Chapter 4. Delicious and thick strawberry jam

We suggest adding orange to the strawberries, and to make the jam thick, use gelatin in this recipe.

Ingredients:

2 kg of strawberries;
1 kg of sugar;
500 g of orange pulp;
40 g of gelatin (previously diluted in 200 g of boiling water).

Section 1. Preparation

1. Preparation of berries: washing, cleaning from green leaves, removing rotten and damaged fruits. The orange is peeled and chopped with a blender.

2. Processing: chop strawberries until smooth (puree). Pass through a sieve to weed out small bones. This will add beauty and tenderness to the jam.

3. Cooking: sugar and orange are added to the puree, the whole mixture is cooked over medium heat for 20 minutes. For quick dissolution of sugar and uniform heating, it is necessary to constantly stir the boiling mass. Additional ingredients can be added as desired.

4. Completion: after 20 minutes, remove the pan with jam and cover with a cloth (gauze, towel) so that it absorbs moisture, and the jam becomes thick. It is advisable to repeat the cooking step twice in order to obtain the optimal consistency of a great dessert. During the last cooking add the gelatin.

5. Roll up the jam with lids, turn over the jars, put them upside down.

6. Banks with thick jam ready for storage.

Chapter 5. Video recipe

Strawberry jam is one of the most delicate types of preforms. It is cooked without syrup, directly with sugar, without water. Cook for a very short time in order to maintain brightness and not destroy the pectin that is part of the berries.

If you do not plan to harvest for future use for the winter, you can get by with a small amount of sugar (600 g of sugar per 1 kg of berries). Then you get unpleasant, soft to taste, the most delicate berry luxury with natural sweetness and slight sourness (the jam contains lemon juice).

I usually make strawberry jam for sandwiching cakes and as a filling for baskets and other small cakes. Although I love it just like that - with a spoon for tea. Doing all year round, and from frozen berries, too, so I never roll up "with a margin". Of course, you can prepare for the cold months, but then you will have to add more sugar. And this is a completely different twist of the strawberry theme, sweeter and more solid. Not so light, fresh and wonderfully simple.

This is how confiture is obtained if you add 6 g of pectin to the specified amount of berries.

Ingredient Tips:

use fine confectionery sugar, or even better powdered sugar. Sugar helps the jam to gel, but less of it is required, since there is pectin.
Mix pectin with sugar. If you have agar, soak it for 15-20 minutes, and then bring to a boil and add the jam at the very end of cooking. The amount of thickener is indicated for a medium consistency (I added 6 g of agar because I wanted a very thick jelly).
It's fair to say that thickeners are optional. However, with them it turns out extremely smoothly and jelly.
About additives. The recipe lists cardamom. It works great with vanilla, cloves and alcohol (cognac, rum, liqueur).

Cooking time: 30 min. (agar) + 10 min. + 15 minutes "on fire" / Yield: 0.75 kg

Ingredients

strawberry 500 g
icing sugar 300 g (for the winter 500 g)
pectin 5 g or agar 3 g
lemon juice 25 g (for the winter 1 g citric acid instead of juice)
cardamom 3-4 capsules

Preparation

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Grind the strawberries with a blender. There is an opinion that jams are by all means preserved berries and pieces of fruit, which is not the case. If you prepare a dessert for tea, you can leave the berries and mashed partially. If you need a baking ingredient, use the blender full, making a smooth puree.

Squeeze lemon juice and soak agar agar.

Send the strawberries to the pot along with icing sugar and cardamom. Set the heat to low first and bring to a boil. Stir a couple of times with a wooden or silicone spoon in the process.

After boiling, let the jam simmer for 4-5 minutes over high heat. Be sure to remove the foam, there will be quite a lot of it!

Put agar on fire, bring to a boil. You will see how it thickens. Agar-agar gelling of strawberry jam will occur during the cooling process.

Add lemon juice, then agar and stir. If you're using alcohol, it's time to add that too.

The jam is ready. Yet this readiness is worth checking, which is especially important if you are boiling it for the winter.

So, drop the jam on a saucer and place it in an upright position: if the drop does not run off in a trickle, you can proceed to the final stage of the process.

Pour hot (very hot) confiture into previously sterilized jars (do not forget to boil the lids in boiling water or keep in the oven). Pour to the very neck and seal tightly. Turn the cans upside down, wrap them in a warm blanket and leave to cool. Upside down, they continue to sterilize.

For use in the near future, such precautions are unnecessary. It is enough to cool the confiture, pour it into jars and send it to the refrigerator.

Summer is in full swing, and with it the season of cooking healthy and tasty blanks from berries.

Strawberries are rightfully considered their queen - they do not bear fruit for long, nTherefore, by the end of July, it is important to have time to eat, freeze and cook desserts.

In this article, we have collected the best ways to make strawberry jam in a saucepan or, as well as recipes for delicious and thick strawberry jam for the winter.

NS You can make jam or confiture simply from strawberries with sugar, or or gelatin.

First, you need to sort out the berries, rinse them thoroughly, free from sepals, dry.

The jars and lids into which we will roll up the delicacy should be sterilized.

Now you can start cooking. Let's start with the easiest way.

Delicious and thick strawberry jam - a basic recipe for the winter

You will need:

2 kg strawberries
2 kg sugar
One lemon juice

The easiest jam recipe

Preparation:

The main plus of making jam is that any berry is suitable for it - a little unripe or, on the contrary, overripe.
We clean the berries, rinse, let the water drain and pour sugar in a 1: 1 ratio.
We leave for 2 hours, from time to time we interfere so that the strawberries let the juice out.
Pour all the juice into a saucepan in which we will cook the dessert. Bring to a boil and lay in the strawberries and sugar.
When it boils, pour in lemon juice - this way the jam will retain its beautiful color and will not taste too cloying.
Cook for 10 minutes over low heat, periodically removing the foam from the surface. This time is enough for the berries to boil down, and the juice becomes even more.
Remove the jam from the stove, cool a little and interrupt with a blender, then put it back in the pan and cook for another half hour.
Gradually, the jam will become more viscous and viscous. Finally, it thickens after cooling.
We pour it into sterilized dry jars, roll up the lids, turn it upside down, wrap it up with a blanket and leave it in this form until it cools completely.
Then we transfer it to a cool place for permanent storage.

Tip: in a similar way, thick and tasty strawberry jam for the winter can be prepared in a slow cooker or bread maker equipped with a special program. For example, redmond.

Delicious and thick strawberry jam - recipe with gelatin

If it seems to you that the jam will not thicken, you can play it safe and prepare a treat with gelatin.

But it will already be called a confiture (what is the difference between the first and the second, we will tell you a little below).

It will turn out not only more dense in structure, but will also resemble real strawberry jelly.

You will need:

2 kg strawberries
1.5 kg sugar
1 tsp citric acid or juice of 1 lemon
2 tsp gelatin, previously diluted in 100 ml of water

Jam with gelatin

Preparation:

We sort out the berries, sprinkle with sugar, let it brew for 2 hours - that is, we perform all the actions described in the basic recipe, up to the preparation of mashed potatoes.
Pour it back into the multicooker bowl, turn on the "Quenching" mode and set the time to 1 hour.
Add the swollen gelatin, mix well, pour into jars and seal.

Tip: to make the taste of the finished product more interesting, you can add various spices during cooking, having previously wrapped them in a piece of gauze, and then removed. Cardamom, star anise, mint leaves are ideally combined with strawberries.

Delicious and thick strawberry jam - pectin recipe

Pectin is a natural thickener or citrus fruits. In the preparation of jams, it can be used as an analogue of gelatin.

You will need:

1 kg strawberries
300 g sugar
20 g pectin

Jam with pectin

Preparation:

We sort the berries, rinse, mix with sugar and immediately grind them in puree using a blender without cooking.
Transfer to a saucepan or multicooker bowl and cook over low heat for 5-7 minutes.
At the end, add pectin, mix, pour into jars and seal.

Delicious and thick strawberry jam - orange recipe

In addition to the classic version of making strawberry jam, its taste is often diversified with additional components.

Apples go well with the delicacy, white , sprigs of mint, lemons and oranges. It is with the latter that we will prepare the winter dessert.

You will need:

1 kg strawberries
0.5 kg sugar
0.5 kg orange
40 g of gelatin, diluted in 200 ml of hot water

Orange and strawberry paradise

Preparation:

We wash the strawberries, peel, grind with a blender. For extra tenderness, the puree can be passed through a sieve.
We do the same with oranges - we peel and partitions, grind.
Mix both types of fruit with sugar and cook over low heat for 20 minutes.
After cooling down, repeat the procedure two more times. At the end of the last cooking, add gelatin to the jam.
Pour into cans and roll up.

Delicious and thick strawberry jam - a basic recipe for the winter with lemons

How is confiture different from jam? Jam is English and differs from it in that when cooking, the fruits should boil well(derived from the English word jam- crush, mix).

For the preparation of the treat, fruits with a high pectin content are usually used - berries, apples, apricots, peaches, etc. Such a product gelates during cooling.

Confiture is (French. confiture, from confire- cook in sugar) came to us from France, where an artificial thickener is added to it - gelatin, agar-agar or pectin.

In consistency, it turns out to be denser. Actually, that makes all the difference.

Try this unforgettable citrus treat. Lemons are ideal.

You will need:

1 kg of lemons
1 kg strawberries
2 bags of pectin
1.5 kg sugar

Real confiture

Preparation:

Grind the strawberries and lemons together with the peel into two types of puree and mix equally with sugar.
Cut one lemon into slices and put in a bowl with lemon puree.
Cook both types of fruit for five minutes in different saucepans. After cooling down, we repeat the procedure 2 more times, remembering to remove the foam.
We leave it overnight. In the morning, add a bag of pectin to each container and boil the jam for three minutes.
Pour into pre-prepared jars in layers - a layer of lemon jam with a slice of lemon, a layer of strawberry.
We seal it and send it to be stored in a cool place.

Healthy strawberry jam without cooking

You will need:

1 kg strawberries
1.5 kg sugar

Recipe without cooking

Preparation:

We clean the berries, rinse and pour over with boiling water, then after interrupt in mashed potatoes.
Mix with sugar.
Let stand for half an hour, mix again, put in jars and send for storage in the refrigerator.

Mint strawberry jam

You will need:

1 kg strawberries
1.2 kg sugar
Bunch of mint
1 lemon
A glass of boiling water
1 bag of gelatin or agar-agar

Unforgettable mint jam

Preparation:

To give the future confiture a mint flavor, we need an infusion from a fragrant plant. To do this, fill the washed and dried bunch of fresh leaves with a glass of boiling water and insist for half an hour.
Combine with sugar and prepare syrup - cook until the latter is completely dissolved.
Add the strawberries cut into quarters and the juice of a whole lemon.
After boiling, cook for another 5-7 minutes.
We remove from the stove, remove the foam with a wooden spatula.
Add gelatin diluted in a small amount of water, mix thoroughly.
Pour the jam into jars and roll up the lids.

Tip: lovers of different types of jams and marmalades will love our article with recipes .

Interesting detailed recipe you will learn how to make delicious and thick strawberry jam from the video below:

What is the difference between confiture and jam and jam

Jam is often called jam, and jam is called confiture. A beautiful word, and it seems that there are no special differences. In fact, this is not the case:

In jam, berries and fruits are boiled during cooking. To do this, bring the sweet mass to a boil and boil well for 20-30 minutes.
In jam, berries, on the other hand, must retain their shape. Therefore, it undergoes a short but repeated heat treatment. Moreover, between boils, the product must cool.
Jam is a type of jam. It should be jelly-like, but include whole berries or pieces of fruit.

You can make confiture from almost all fruits and berries. For example, from cherries, strawberries, cherries, gooseberries, apples, etc. The cooking process is a bit like cooking jam. The fruit is cut into pieces, large berries can be used whole. Sugar, citric acid or lemon juice is added. The sweet mass is cooked over low heat. Depending on the type of jam, you may not use gelling additives at all. In strawberries, the pectin content is 4% per 100 g of berries, and 1% pectin is enough to create jam or jelly. Alcohol is sometimes used as another ingredient: rum, cognac or liqueurs. The jam is boiled for a short time: 5-15 minutes. To check the level of thickening of the dessert, you need to drip it onto a saucer or plate. A drop of the finished treat should not spread.

Jam is prepared from almost any berries and fruits, but strawberries make it especially tasty.

The jam is stored at a temperature of 5 to 20 degrees, in a dark and cool place. It can be a refrigerator, where a constant temperature regime is always maintained. Shelf life of such blanks: 12 months from the date of preparation, with hermetically closed lids at a relative humidity of no more than 85%. A basement, pantry, or cellar is also great for a winter dessert. True, the temperature in the cellar does not always correspond to the norm, and the thermometer shows values of +1 degrees. If you keep the jams at a level below +5 ° C, the delicacy may become sugar-coated. The shelf life of the jelly under these conditions varies depending on the sterilization and the quality of the packaging. A sterilized product in glass jars can not deteriorate up to 12 months, unsterilized - up to 9 months, and in plastic containers - from 3 to 6 months.

What is sterilization

Sterilization is a heat treatment process at a temperature of 100 degrees and above. In this case, microorganisms die, including those that are spore-forming.

Sterilization of canned food is carried out as follows:

The cans are filled with the finished product.
A wooden support is placed at the bottom of a large saucepan or tank. This is done so that the banks do not burst and do not beat against each other.
Place covered, but not corked jars in a saucepan and pour water "up to the shoulders".
It must be remembered that the sterilization time is counted from the moment the water boils.
At the end of sterilization, the jar is removed and quickly closed with a lid.

The time required for sterilization begins to count from the moment the water boils in the pan, otherwise the cooking technology will be violated

Table: ratio of sugar and water for syrup per 1 kg of strawberries

Recipes for preparations for the winter

Before the implementation of any of the proposed desserts, the strawberries are well washed and the stalks are removed.

Confiture with liqueur

We need:

strawberries - 1 kg;
sugar - 500 g;
lemon - 1 pc.;
liqueur - 3 tbsp.

Preparation:

The berry is cut into pieces.
The berry for jam must be cut into halves or quarters.
Peel the zest from the lemon.
Lemon zest can be cut with a knife or removed with a grater
Squeeze juice from lemon by hand or using a juicer.
Lemon juice will increase the amount of acid in the finished jelly
Sugar, zest and juice are added to strawberries.
Strawberries are mixed with all ingredients except liqueur
Heat the product over low heat and, stirring constantly, bring to a boil. Then it is boiled for 4 minutes.
Jam strawberries for more than 5 minutes
Add liquor (you can use any) and mix.
Liquor is poured into the jam at the very end of cooking
The jam is laid out in jars and tightly tightened with lids.

Video: sweet treat with liqueur for the winter

Classic version

Required products:

strawberries - 3 kg;
sugar - 6 kg;
rum - 300 ml;
salt - 1 tsp;
citric acid - 20g.

For jam, you should choose medium, not too large strawberries. These berries are considered the most fragrant.

Preparation:

Half the sugar is mixed with salt and citric acid.
You can take the usual sugar - white, or, for more flavor, add brown
The resulting mixture is added to the strawberries and left for 7-8 hours.
Strawberries with sugar are left for a while to give juice.
After the strawberries have secreted juice, fill it with the remaining half of the sugar. Then they put it on fire.
The fire should be minimal so that the jam does not burn
When the berry mass boils, the fire is increased - it is necessary for the strawberries to rise. And immediately they decrease - the berry goes down. This is done 3-4 times for 15 minutes.
Turn off the gas and pour rum into the dessert.
Rum will add flavor to the dessert and serve as a natural preservative
The prepared delicacy is distributed among the jars and tightened with lids.
The jam distributed among the klebniki should be removed to a cool place.