Wild strawberry jam - 5 step-by-step recipes for the winter

Forest strawberries, in comparison with garden strawberries, are much more fragrant and healthy, as they accumulate a huge amount of vitamins. And despite the fact that it is a little more difficult to find it, the jam turns out to be an order of magnitude richer and tastier.

Thick forest strawberry jam with whole berries

The recipe will appeal to those who love rich, thick, lusciously sweet and aromatic berry jam.

Cooking time: 1 day

Cooking time: 40 minutes

Servings - 2

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  Sort the berries, rinse gently under running water. This must be done before you cut the stalks, otherwise the berries will be too saturated with water and may turn into porridge.
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  Spread the washed strawberries on a towel and let dry or blot with a paper towel to remove excess moisture.
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  After tearing off the sepals, transfer the berries to a small metal bowl or saucepan and cover with an even layer of sugar. You can pour the ingredients in layers, so the juice from the berries will stand out more actively. Then shake the container lightly so that the sugar spills out between the fruits.
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  Leave the berries to infuse for several hours. At least 2, but ideally 6 or just overnight. During this time, the maximum amount of juice will be released, sugar will dissolve and the liquid will more resemble syrup.
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  Put the present berries on a low heat and gradually bring to a boil. Stir gently so that nothing burns to the bottom, and at the same time try not to damage the berries. For convenience, you can boil the jam in parts in a smaller saucepan and, preferably, with a thick bottom and walls. After boiling, cook the berries for 6 minutes, then remove from heat and leave to cool completely. This takes an average of 8 hours.
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  After the specified time has passed, bring the jam to a boil over low heat, cook for 5 minutes and pour into pre-pasteurized jars.
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  Close the jar lids tightly. Leave the jars to cool to room temperature by placing them upside down on a towel or blanket. Then the jam can be stored in a dark and cool place for a long time.

Bon Appetit!

How to cook forest strawberry jam for the winter?

The name of this method of making jam did not come from the fact that it takes only five minutes for the entire cooking time, but because this is how much jam is cooked after boiling, and sometimes in several passes. Therefore, be prepared for the fact that the preparation of such a delicacy can be delayed.

Cooking time: 1 day

Cooking time: 40 minutes

Servings - 2

Ingredients:

• Forest strawberries - 600 gr.
• Sugar - 200 gr.

Cooking process:

1. The first step is to sterilize the dishes into which the jam will be rolled in the future. There are many ways to do this, for example, in the microwave, oven, multicooker, or just using boiling water. Choose the option that works best for you and leave the cans to cool and dry completely.
2. Carefully sort the collected berries for insects, debris, as well as crushed and rotten fruits. Tear off the sepal stalks and rinse gently under running water. To be sure to preserve the integrity of the berries, you can take water in a basin and leave the berries to float in it for several minutes, stirring occasionally with your hand.Then gently scoop out the strawberries with a colander and drain off the excess water.
3. Measure out the required amount of sugar. You can change its amount in proportion to the number of berries, the main thing is to adhere to a 3: 1 ratio. Pour berries and sugar in a large metal bowl or saucepan, alternately in layers, and shake slightly so that the sand wakes up deeper between the fruits.
4. In a bowl with a thick bottom, heat the berries with sugar over low heat. Stir the contents of the pot constantly so that nothing burns. Gradually, juice will begin to stand out from the strawberries, which must be brought to a boil. After that, cook the berries for 5 minutes, then remove from heat and let cool to room temperature. Repeat the procedure two more times.
5. After the last boil, pour the jam into the jars, tighten the lids tightly and arrange them upside down on a towel. Wrap with a blanket and leave to cool to room temperature. Then they can be put away in a dark and cool place and stored for a long time.

Bon Appetit!

Thick forest strawberry jam with gelatin

Adding gelatin to the jam not only helps to thicken it better and faster during cooking, but also makes it easy enough to turn the jam into an excellent berry jelly. To do this, just transfer the treat from the jar to the bowl and leave it in the refrigerator for several hours.

Cooking time: 1 day

Cooking time: 40 minutes

Servings - 3

Ingredients:

• Forest strawberries - 1 kg.
• Sugar - 600 gr.
• Gelatin - 4 tsp
• Water - 70 ml.
• Mint - optional;

Cooking process:

1. Sort the strawberries for spoiled berries, remove the stalks and sepals, and rinse the berries under running water. Place on a towel and air dry, or blot with a paper towel to remove excess moisture. Place the dried strawberries in a deep bowl.
2. Gently cover the berries with sugar and stir, being careful not to damage the fruits, or simply shake the bowl of strawberries so that the sugar is evenly distributed. Add pre-washed mint leaves if desired.
3. Put a bowl of jam on low heat and simmer, stirring constantly. Gradually, the berries will begin to secrete juice, which must be brought to a boil. Cook the jam for 10 minutes, then remove from heat and remove the mint leaves. Let cool for half an hour.
4. Pasteurize cans in any way that is most convenient for you, for example, using boiling water, oven, microwave or multicooker.
5. Pour gelatin with water, stir and leave to swell. In the meantime, put the cooled jam on the fire again, bring to a boil, cook for 10 minutes and remove to cool for 30 minutes.
6. After the third boil, stir in the swollen gelatin into the cooled jam. Pour the resulting mass into jars, close tightly with lids, cover with a blanket and leave to cool completely. The jam is stored for a long time in a cool and dark place.

Bon Appetit!

Delicious wild strawberry jam with stalks

I don’t remove the stalks in such a jam first of all to save time, because the berry is small, and this does not affect the taste in any way. In addition, without a stalk, the fruits retain their integrity much worse during the cooking process.

Cooking time: 1-2 days

Cooking time: 40 minutes

Servings - 3

Ingredients:

• Forest strawberries - 1 kg.
• Sugar - 600 gr.
• Citric acid - 1-2 gr.
• Water - 2 tablespoons

Cooking process:

1. Sort out the berries for large debris and rotten fruit so they don't spoil the taste of the jam. Fill a large basin with water and pour the berries into it. Leave them on for a few minutes, stirring occasionally with your hand, to wash off dirt and debris. Catch the washed berries with a colander, put on a towel and blot on top to remove excess moisture.
2. Pour strawberries and sugar into a deep dish, layer by layer, periodically gently shaking the contents of the container so that the sugar envelops the fruit.
3. Leave the berries for at least a few hours, or even better overnight, so that enough juice is released and the sugar has time to dissolve in it on its own. If you do not have this opportunity, then two hours will also be enough.
4. Place a heavy-bottomed saucepan on low heat and bring the jam to a boil. Cook for 5-7 minutes, stirring constantly and skimming off the foam that forms on the surface. Remove the pan from heat and let the berries cool and steep for 8-12 hours. Then heat again over low heat, bring to a boil and pour in citric acid diluted in water.
5. Stir gently, wait for the foam to come off, remove from heat and pour into pre-sterilized jars. Screw the lids on tightly and fold them upside down on something soft, such as a towel or blanket. When the jam has cooled to room temperature, it can be moved to a dark and cool place and stored for a long time.

Bon Appetit!

A simple and delicious recipe for making strawberry jam in a slow cooker

The multicooker will greatly simplify the process of making jam and shorten the overall cooking time. It is also great for sterilizing dishes into which the delicacy will be rolled in the future.

Cooking time: 2 hours

Cooking time: 30 minutes

Servings - 4

Ingredients:

• Forest strawberries - 1 kg.
• Sugar - 1 kg.

Cooking process:

1. Pre-pasteurize the seaming dish. To do this, put about 500 milliliters of water into the multicooker bowl and fold the lids into it. Place a steaming rack on top and place jars on top of it. Try to leave a small distance between them so that the pair has a place to go. Set the steam cooking mode on the control panel for 30 minutes and leave the machine to run with the lid open. At the end of the program, carefully rearrange the hot jars on a towel to dry and cool, and remove the lids from the boiling water and dry them as well.
2. Pre-sort the berries for excess debris, insects and rotten fruits. Gently rinse the strawberries under running water, blot off excess moisture and remove the stalks with sepals.
3. Pour the berries into a multicooker bowl and cover with sugar. If you wish, you can add 1-2 grams of citric acid as a preservative, then the jam will be stored longer and retain its color saturation. Shake the bowl with the contents lightly so that the berries are rolled in sugar if possible.
4. Place the bowl in the multicooker and turn on the "Stew" mode for 1 hour. Once every 15-20 minutes, it is recommended to open the lid of the multicooker and stir the jam so that everything is cooked evenly and nothing is burnt.
5. Pour the finished jam into dry and cooled jars, close the lids tightly, wrap it in a blanket or thick towel and leave to cool to room temperature. If the jars are large, it is best to turn them upside down during this time. The cooled jam can be moved to a dark and cool place and stored for a long time.

Bon Appetit!