Wild strawberry jam: TOP 8 delicious recipes for cooking for the winter

Wild strawberries are familiar to many since childhood. It has a strong fragrant aroma and a really amazing taste, as well as medicinal properties, plus it is a storehouse of vitamins. Therefore, it is no secret that jam prepared from small-fruited wild strawberries is very popular. But for proper cooking, you must strictly adhere to the recipe.

Features of making forest strawberry jam for the winter

Some housewives make strawberry jam from wild, forest strawberries at short intervals of 5 minutes. In this case, the berries retain their shape well and do not boil soft.

The addition of citric acid extends the shelf life of the jam, reduces the chance of sugaring, and brightens the color.

The main difficulty in cooking lies in the initial stage - the search and collection of berries in the forest in the right quantity.

Berries selection

They should be well-ripened, rich red or crimson in color, not rotten or dried out. It is desirable that the strawberries are firm, then it will look more spectacular in a jar. But soft, slightly overripe fruits are also suitable, but then, of course, they will boil soft.

Preparation of containers

Jars for rolling jam must be washed and sterilized well. Use microwave, steam, or roast in the oven, where they are placed damp and roasted until completely dry.

How to make wild strawberry jam at home?

Preparing fragrant wild strawberry jam at home is not particularly difficult, the main thing is to strictly follow the recipe.

Classic recipe

The simplest, but at the same time favorite and delicious cooking option is the classic recipe. You can make jam on it using just three ingredients, but you need to be patient.

Ingredients:

• wild strawberries - 1 kilo;
• sugar - 1 kilogram;
• glass of water - 250 milliliters;

Cooking:

1. At the initial stage, the strawberries are sorted out, poured into a bowl, basin or pan and covered with sugar. Leave at room temperature until the berries release a lot of juice.
2. Then put the pan on the stove, pour a glass of water into the berries, bring to a boil and cook over low heat, stirring regularly, until the sugar is completely dissolved.
3. After dissolving the sugar, the fire is increased and boiled for another 15 minutes.
4. At the end of cooking, mix well, turn off the jam and pour it into sterilized jars.

Quick Five Minute Recipe

This jam is prepared simply, quickly and retains a lot of vitamins and nutrients. For 1 kilogram of berries take 500 grams of sugar. The secret is that the berries are poured into the basin in thin layers, alternately sprinkling them with sugar. Then leave to let the juice at room temperature for 3-4 hours. Then put on a strong fire, bring to a boil, remove the foam and cook for 5 minutes, stirring constantly.

Thick jam with whole berries

This is a beautiful and tasty jam, thick, somewhat reminiscent of jam, consistency. For 2 kilograms of strawberries add 1.5 kilograms of sugar and 2 slices of lemon along with the peel. Then everything is mixed well, put in the refrigerator and left there for a day. At room temperature, the period is reduced to 3-4 hours. Then put the pan on low heat, bring to a boil and cook for 10 minutes.

Then the berries are carefully removed, and the syrup continues to boil for an hour, adding finely chopped lemon. Then it is boiled for another 1 or 2 hours, depending on how thick the jam is required. Then berries are added and boiled for another 5-10 minutes.

Recipe for multicooker

It is convenient to cook jam with the help of a multicooker right in the country, in the absence of gas. Due to the gentle cooking mode, the berries remain intact. The smallest fruits are selected, with or without tails.Strawberries are sprinkled with sugar right in the multicooker and the “Extinguishing” mode is turned on.

For cooking, take 500 grams of berries, 500 grams of sugar and half a glass of water. Boil for 30 minutes, and then pour into sterilized jars.

With stalks (sepals)

For cooking, take the berries along with the stalks, further saving energy on cleaning. The sepals will add an additional forest aroma and piquant flavor to the finished product, and they are not felt directly when consumed. Plus, this jam looks very impressive in a jar. For 1 kilogram of fruit, add 1 kilogram of sugar.

No cooking

With this method of preparation, jam preserves all useful substances and vitamins as much as possible. Thanks to its exceptional, fresh taste and aroma, it is used as a filling for many desserts and pastries.

For 400 grams of berries take 300 grams of sugar and pour everything into a blender. Then the ingredients are interrupted into a homogeneous mass and poured into jars. For piquancy during processing, you can add a few sprigs of mint.

In syrup

This jam is prepared using a sparing method, this allows you to save vitamins as much as possible. For 1 kilogram of strawberries take 1.3 kilograms of sugar and 500 milliliters of water. First, syrup is boiled from water and sugar, and then berries are placed in it and left to infuse for 5 hours. Then put on fire, bring to a boil and cook for 10-15 minutes until tender.

With citric acid

Some housewives use lemon when cooking, but it is easier and more convenient to add citric acid at the end of jam preparation. It helps brighten the color, prevents sugaring and increases shelf life.For 2 kilograms of strawberries and sugar put a teaspoon of citric acid.

How to properly store a treat?

Pasteurized strawberry jam is stored at temperatures from 0 to +20 C degrees, but not at minus. And unpasteurized is stored at a temperature not higher than +10 C degrees. In hermetically sealed containers, jam does not lose its qualities for up to 2 years. Cellars, basements, glazed balconies and home pantries are suitable for storage.

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