Victoria jam - 8 step-by-step recipes for the winter

Berry jam is a way to delight yourself with something summer even on cold winter evenings. There are many ways to make jam, ranging from classic, thick and sugary sweet, to light, slightly sour and capable of turning into a jelly dessert.

Classic Victoria Jam with Whole Berries

A recipe for those who love the most classic and familiar to everyone jam: thick, sugary sweet, with soft berries. Thanks to citric acid, it can be stored for a long time and delight you until the next summer season.

Cooking time: 9-18 hours

Cooking time: 30 minutes

Servings - 8

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  Sort the berries, separate them from the sepals, and rinse gently so that the strawberries do not wrinkle. Place the berries in a deep container, add half of the sugar and leave for 2-3 hours.
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  Place the strawberries in a colander and drain into a deep saucepan. Add the second half of the sugar to it and simmer over low heat until it is completely dissolved. Add strawberries to the resulting syrup.
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  Bring the contents of the saucepan to a boil and simmer over medium heat for 5 minutes, skimming off the foam if necessary. After the time has passed, turn off the heat and leave the jam for 3 hours until it cools completely. Then boil again, cook for 5 minutes and leave to cool. Repeat these steps three to six times.
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  The last time, cook the mixture for 15 minutes and with the addition of citric acid, diluted with water in a 1: 1 ratio.
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  Pour the ready-made jam into sterilized jars, tighten the lid tightly, turn upside down and leave to cool. In order not to burn yourself, you can first wait until the jam has cooled down, this does not really matter.

Bon Appetit!

How to make Victoria five-minute jam?

The jam prepared in this way is not only made much faster than the classic version, but also turns out to be less cloying and thick, and also more useful.

Cooking time: 180 minutes

Cooking time: 15 minutes

Servings - 8

Ingredients:

• Strawberries - 1 kg.
• Granulated sugar - 400 gr.

Cooking process:

1. Jars for jam must first be prepared. Wash them first with detergent or baking soda, and then pasteurize in the most convenient way for you. Let cool and dry.
2. Sort the strawberries, tear off the sepals, rinse under running water and spread on a paper towel to absorb the main moisture. Blot the berries with a second towel and transfer them to a deep bowl or saucepan.
3. Sprinkle the strawberries with an even layer of sugar and refrigerate for 4-5 hours.
4. Put the present berries together with the released juice on the fire, bring to a boil and cook for 5 minutes, removing the foam formed on the surface.
5. Pour the finished jam into jars, close the lid tightly, turn it upside down and put on a towel folded in several layers. Wait for the jam to cool.

Bon Appetit!

Victoria Jam with Gelatin

Such jam will be slightly different from the usual, thick and sugary sweet.It will look more like natural fruit jelly, which, moreover, can solidify if you leave an open jar in the refrigerator.

Cooking time: 100 minutes

Cooking time: 30 minutes

Servings - 8

Ingredients:

• Strawberries - 1.5 kg.
• Granulated sugar - 700 gr.
• Gelatin - 50 gr.
• Water - 300 ml.

Cooking process:

1. Rinse and sterilize the container in which you will roll the jam. This can be done, for example, with boiling water or an oven. Then you can start making the jam. To do this, sort out the berries, rinse, separate from the stalks and transfer to a saucepan.
2. Top with an even layer of sugar over the strawberries and place over medium heat.
3. As the juice is released from the berries, gently stir the contents of the pan until the sugar is completely dissolved. If the saucepan is not wide and deep, constantly lift the berries from the bottom to the top so that they do not burn.
4. After 5 minutes, the sugar and juice will turn into syrup, which now needs to be brought to a boil and cook for 10 minutes. Remember to stir the berries constantly. As it boils, foam will begin to form on the surface; you need to remove it only if you want to get a transparent jam.
5. While the berries are boiling, soak the gelatin in a separate bowl in water and leave for 15 minutes to swell. Then add it to the saucepan to the prepared and slightly cooled jam and stir vigorously so that the gelatin melts and evenly distributes in the mixture. It is important not to add gelatin directly to the freshly cooked jam, because at too high temperatures it can lose its properties.
6. Pour the jam into jars, tighten the lids tightly and leave to cool, after which you can put it in a cool place for storage.

Bon Appetit!

Delicious and healthy Victoria jam without cooking

This kind of jam is more useful than the classic one, since the berries are kept as fresh as possible and with a high content of vitamins. It is also more aromatic, slightly sour and less cloying.

Cooking time: 6 hours

Cooking time: 10 minutes

Servings - 4

Ingredients:

• Strawberries - 500 gr.
• Granulated sugar - 400 gr.
• Water - 70 ml.

Cooking process:

1. Sort the berries thoroughly, rinse under running water, put on paper towels, blot from excess moisture and tear off the leaves.
2. For syrup in a saucepan, combine water and sugar, put on medium heat and cook until the sugar is completely dissolved.
3. Transfer the berries to a deep bowl and cover with hot syrup. It is better to cook such jam in small portions, up to 1 kilogram of berries, so that it is more convenient and all the fruits are evenly saturated with syrup. Leave the strawberries in this condition for 2 hours to let the juice stand out.
4. After the specified time, drain the liquid from the berries back into the saucepan and bring to a boil over medium heat. Boil the syrup for 5 minutes, skimming off the resulting foam.
5. Pour the berries over with hot syrup again and leave to cool completely.
6. Repeat this procedure 1-3 more times. After the last boil of the syrup, put the berries in the jars and pour them already there. Roll up the cans tightly, wrap them in a blanket, and leave until morning.

Bon Appetit!

Fried Victoria Jam with Pectin

Pectin is a natural thickener that is naturally not abundant in strawberries. Depending on the added amount, you can make the jam thick, or you can turn it into jelly.

Cooking time: 120 minutes

Cooking time: 20 minutes

Servings - 6

Ingredients:

• Strawberries - 1.5 kg.
• Granulated sugar - 330 gr.
• Pectin - 10 gr.
• Thyme - 6 branches;
• Lemon juice - 2 tsp

Cooking process:

1. Carefully sort the strawberries, rinse under running water and tear off the leaves. If the fruit is large enough, it can be cut into two or four pieces.
2. Transfer the strawberries to a deep saucepan or high-sided skillet, add the pectin to it, and mix thoroughly.
3. Put the dishes over medium heat and simmer the berries for 10 minutes, stirring regularly, so that the juice stands out more actively.
4. Add thyme, half lemon juice and sugar to strawberries and cook until dissolved in liquid. Stir the contents of the pot regularly.
5. After about ten minutes, a dense foam forms on the surface of the jam, and the liquid itself will become thicker. This means that it is ready.
6. Pour hot jam into pre-sterilized jars, roll up and leave to cool completely at room temperature.

Bon Appetit!

How to cook thick victoria jam with agar agar?

Jam with agar-agar is very similar in consistency and properties to jam with gelatin, it's just that agar is much more convenient and easier to use. For example, it does not lose its gelling properties when it boils.

Cooking time: 120 minutes

Cooking time: 20 minutes

Servings - 5

Ingredients:

• Strawberries - 800 gr.
• Granulated sugar - 350 gr.
• Agar-agar - 8 gr.
• Water - 1.5 liters.
• Lemon juice - 20 ml.

Cooking process:

1. Before weighing the right amount of strawberries, it must be sorted out so that the net weight is only whole and not spoiled berries.
2. Rinse it under running water, remove the stalks and sepals, dry lightly with paper towels, cut into 2-4 pieces and put in a deep saucepan.
3. Pour the strawberries on top with an even layer of sugar, shake the pan slightly so that it falls between the berries, and leave for 3-4 hours.
4. After the specified time, the berries should start up enough juice, and the sugar will practically not be visible. Place the pot on the stove and heat the strawberries over low heat.
5. Meanwhile, in a separate bowl, dilute the agar agar in lemon juice and water and let it swell.
6. When the strawberry juice in a saucepan boils, remove the foam formed on the surface, add agar-agar and stir the jam vigorously for several minutes so that it melts and evenly distributes in the liquid.
7. Simmer the contents of the pot over low heat for 25 minutes, stirring regularly.
8. Arrange the finished jam in pre-pasteurized jars, tighten the lid tightly, turn it upside down and leave at room temperature until it cools completely.

Bon Appetit!

Step-by-step recipe for making Victoria jam in a slow cooker

The multicooker significantly reduces the time for making jam, removes the need to constantly stand over the pan and make sure that nothing burns or boils away. It is also convenient to pasteurize jam jars with its help.

Cooking time: 90 minutes

Cooking time: 20 minutes

Servings - 12

Ingredients:

• Strawberries - 1 kg.
• Granulated sugar - 1 kg.
• Water - 80-100 ml.

Cooking process:

1. First, prepare the jam jars. Rinse them thoroughly with baking soda or detergent, then pour water into the multicooker bowl, put the lids in the same place and place the steaming wire rack on top. Place the jars with the neck down on this wire rack. Switch on the "Steam cooking" operating mode for 30 minutes.
2. Over time, carefully remove the hot jars and lids and lay them on a towel until they cool and dry completely.
3. Sort the strawberries, separate from the leaves and rinse. You can leave the berries in a colander for a while to drain the water, or you can spread them on a towel and dry them.
4. Send the dried berries to the multicooker bowl and cover them with sugar on top, you can do this in layers. Before making the jam, it is better to remove the valve through which the air passes, if possible, so that it does not clog, or you can simply cook with the lid ajar. Set the "Extinguishing" mode on the control panel for 60 minutes.
5. In the middle of boiling, check the jam and remove the froth on the surface if necessary. This can be omitted if you do not need the finished jam to be as transparent as possible.
6. Pour the finished jam into dry jars, roll up the lids tightly and leave to cool completely. It is recommended to put them upside down on a towel folded several times.

Bon Appetit!

Victoria jam with citric acid for the winter

Citric acid hides the sugary sweetness of the jam, acts as a preservative, which contributes to longer storage, and also helps to keep the color of the jam bright and rich.

Cooking time: 8 hours

Cooking time: 40 minutes

Servings - 12

Ingredients:

• Strawberries - 1 kg.
• Granulated sugar - 1 kg.
• Citric acid - 1 pinch;

Cooking process:

1. Sort the berries carefully, picking out spoiled and wrinkled ones. Separate the selected strawberries from the foliage, place them in a container with cool water and let them swim for a couple of minutes, stirring occasionally with your hands. Then catch the strawberries with a sieve or slotted spoon, spread out on a paper towel and blot from excess moisture.
2. Transfer the dried strawberries to a deep saucepan and cover with sugar. Shake the container lightly so that it falls between the berries.
3. Cover the dishes with gauze or a waffle towel and leave for 3-4 hours for the berries to release the juice. If possible, it is best to leave the strawberries overnight.
4. In 4 hours, the sugar will not completely dissolve, but the juice for the jam will be quite enough, it should cover the berries by about half.
5. Put the saucepan on low heat, cover and hold for 5-10 minutes so that the sugar is completely melted and turns into syrup. It is not advisable to stir the jam with a spoon or spatula so as not to damage the berries, so just periodically shake the contents of the pan slightly. Bring the syrup to a boil and cook over medium heat for 5 minutes, skimming off any foam that forms. Then remove the pan from the heat and let the jam cool completely at room temperature, which will take several hours.
6. Put the jam completely cooled down on the fire and bring to a boil. Simmer for 5 minutes, remove from heat, add citric acid and mix gently.
7. Bring the jam to a boil a third time, after cooling it completely. Cook for 5 minutes, skimming off the foam.
8. Let the jam cool slightly and pour it into pre-pasteurized jars. Leave the container about 1-1.5 centimeters empty. Screw the lids on tightly, turn the cans upside down, wrap them in a blanket or blanket and let cool. Then they can be stored for a long time in a dry and cool place.

Bon Appetit!