What to make from large strawberries. Strawberry preparations for the winter: recipes with photos. Strawberries crushed with sugar

I asked myself a question when I collected five 20-liter buckets of strawberries and three small ones from the garden.

For several days now I have been estranged from my family and live in a house in the village, where I am carrying out finishing work. The summer period is fleeting, and the days go on and on, without stopping. The main commander of the garden, represented by the owner of the garden plot, has been absent for several days now, not for her own reason. And I have to occasionally run to water the cucumbers and tomatoes.

Our winds are strong, so everything often flies away or flies around the garden. So that day, a gust of wind blew the film off the cucumber greenhouse, like a leaf from a tree.

Cucumber bed

It is somehow not customary to water the beds with cold spring water, so I decided to mix the settled and heated water in a special 200 liter barrel with fresh water. While water was being poured into the barrel, I decided to check the strawberry bed. The berry had already sprouted; it could be seen on the bushes with the naked eye. Red, juicy berries hung on all the strawberry bushes, without exception. Even on new varieties planted this year.

I decided to take a look and look for the presence of berries. And what was my surprise that there were apparently no strawberries in this small plantation. It's big and sweet and clean.

Main strawberry clearing

I picked one, then the second, and just sat down in the garden bed and started picking and eating strawberries. Although I must say that for more than 5 years I have been absolutely indifferent to this berry, but it amazed me with its taste and size.

Strawberry harvest on a new planting

After feeling full to the point of feeling hungry and the first signs of increased acidity, I decided to go get a cup and pick a berry to make strawberry tea. Have you ever tried strawberry tea? But in vain!

I will describe tea from strawberries and other berries, as well as the beneficial properties of herbs growing in my garden in the next article. At first, the next paragraph was a description of my favorite recipes for making tea, then I switched to mint, to its beneficial properties, and completely forgot that I won’t have time to tell you about the strawberry harvest. And about ways to process it. After all, this is exactly what the article is about.

After spending two hours harvesting strawberries, I was fed up. Picking berries is not so easy. It seems like you collected everything, walked on, you turn around, and she’s back where you just left. It’s growing while I’m collecting it, I thought. Laughed at himself.

At first I thought these containers would be enough

And the strawberries in the beds did not end

This is the strawberry harvest

And I didn’t take any more photographs. The buckets ran out as quickly as they were filled. When the harvest was harvested, the question ripened in my thoughts: what to do with strawberries? We won’t eat that much. Leave it in the refrigerator? It won't last long. Sell? We would like to, but we don’t know how. There is only one thing left to do - process the berries for long-term storage.

There are actually many ways to process strawberries, but in most cases we make strawberry jam. To begin with, I will list these methods so that you know about them: jam, compote, jam, freezing - perhaps everything. Let's start with jam. Although I think it’s strange to teach you how to make jam. If you are a gardener, you probably know how to make it and you have your own recipes. I won’t invent complicated and fancy ones; strawberry jam is quite simple to make, although it takes a long time.

Making strawberry jam

We are looking for a large aluminum basin and wash it thoroughly. We sort out the strawberries, of course it is better to use small and poor quality berries, but when you have a lot of them, but there is no one to eat them and you are not going to sell them, we sort them all out. Separates stems and green tails. Add sugar to the resulting basin with berries, simply pouring it on top of the berries. The approximate proportion of sugar is 1k1 or for 1 kg of berries 1 kg of sugar, or slightly less sugar. I always do it by eye or feeling, so to speak. That's all for now. We cover the basin with something to prevent midges or anyone else from getting in, and leave it until the next day.

bowl of strawberries covered with sugar

We do this so that the berry gives juice. The next day, put the bowl of berries on the stove and cook over low heat. Stir the strawberry mixture periodically. As soon as we see bubbles appear, remove from the stove and cool. We remove the foam. We don't lick the spoon. We do this until we understand that the jam is ready. Something like this needs to be done at least 3-4 times, but no more than 6 times. You can tell when the jam is ready by eye, or by dropping the resulting mass onto the edge of the basin and if a drop does not flow, the jam is ready.

Bring to a boil and remove

At the last stage, we prepare jars or containers in which our strawberry jam will be stored. We sterilize the containers either over steam, or boil them in pans with water, or bake them in the oven. Place jam in containers and order with sterilized lids. Our strawberry jam is ready.

Ready-made strawberry jam

Strawberry compote

Making strawberry compote is not much different from making other berries. The only difference is that the length of storage of the compote depends on the purity of the technology, or more precisely on proper sterilization. My grandmother rarely made compote from pure strawberries, precisely because some of the products were damaged. Cans exploded or became moldy. More often, she diluted the strawberry compote with another berry, for example, black or red currant, or made it with the addition of lemon or mint. Although, remembering now, she did exactly the same with cherry compote.

For those who don’t know how to make strawberry compote, I’ll tell you.

Strawberry compote

We select selected berries for compote, large ones, not like for jam. We clean the berries from debris and dirt, wash them, put the berries and sugar in a sterilized 3-liter jar at the rate of 3 cups of berries and 1.5 cups of sugar per jar. The amount of sugar can be changed in one direction or another, depending on preference. Fill the jar with boiling water up to the neck. Leave for 15-20 minutes, pour the contents of the jar into a saucepan and bring to a boil. Our compote is ready, all that remains is to preserve it. Pour the contents of the pan back into the jar and cover with a sterilized lid. We place the jar in a secluded place upside down, having first wrapped it in a blanket. Once the jars have cooled, they can be stored for long-term storage. I recommend a cellar or cellar, where the temperature in winter is around 5-10C, and where the rays of sunlight do not penetrate.

Strawberry jam

Strawberry jam

Jars or other storage containers and berries are prepared as for jam. Strawberry jam is cooked in one pass. The proportions are exactly the same as for jam: for 1 kg of berries, 1 kg of sugar or a little less, you can add 1 glass of water. Boil the berries until they reach a jelly-like state. After cooking, the jam is immediately canned.

Freezing strawberries

With the advent of low-temperature home refrigerators, it became possible to freeze fresh strawberries, raspberries, currants, gooseberries, etc. If you want to eat strawberries in the winter season, then it is better to use freezing strawberries for the winter. Yes, and no one bothers you, if you have enough berries, to make jam, compotes, and freeze them.

Frozen strawberries

Before freezing the berries, you need to somehow prepare the strawberries for freezing. If you have your own garden, then berries picked again from the bush are ideal for freezing. Since strawberries are a delicate berry and do not like to be stored for a long time either open or in the refrigerator, for the integrity of the berries they are frozen immediately. If the picked berry is relatively clean, it is frozen without preparation in this form; if it is dirty, it is gently washed with a weak stream of water. Remove the cups, dry it with paper or unnecessary cotton. with a towel. Strawberries practically do not wash off.

There are two ways to freeze strawberries: whole berries and with syrup.

Freezing whole berries is done with prepared berries. First, dry berries are laid out in one layer on any hard surface, a tray or cutting board will do. The main thing is that it fits in the freezer. The berry is placed in the freezer for 1.5-2 hours. Then they are removed and the berries are transferred to a dry container for freezing in rows. These can be plastic containers, glass jars, disposable containers, but they can collapse during storage.

Freezing strawberries with sugar

With this freezing method, there is no need to dry the berries. We wash the strawberries, peel them, you can leave them with a green tail, put them in a container for freezing and cover them with sugar. Cover with a lid. First put the container in the refrigerator, wait until the sugar dissolves and the berries release syrup. After this, we transfer the container to the freezer for long-term storage.

If you want to have the ideal appearance of the berries after defrosting, you need to defrost them slowly, in a special mode in a microwave oven, or on the top shelf of the refrigerator.

I wish you great harvests!

Strawberries for the winter, recipes: preserves, jams, marmalades, compotes, in their own juice

Who among us doesn't love these red, sweet berries? Strawberries are one of the most delicious desserts. Of course, fresh berries bring incredible pleasure, but making sure you have something to please yourself in winter is also important. A portion of vitamins during the cold period will not hurt, so it is important to set aside time to prepare strawberries for the winter.

This recipe is as simple as shelling pears, but how delicious it turns out is beyond words. To prepare compote you need to take:

• two and a half glasses of berries;
• one and a half glasses of sugar.

We first wash and peel the berries, then place them on the bottom of a three-liter jar - fill 1/3 of the container with them.
Pour sugar directly into the jar and pour boiling water on top. Close the jar with a lid and roll it up. Turn the compote upside down and wrap it for a day, after which it can be moved to a permanent storage location. It is important not to forget that conservation loves coolness and darkness.

Thick strawberry jam, recipe with gelatin

The ingredients are taken per pack of gelatin.

• Gelatin – 20 grams,
• Berries - one kilogram,
• Sugar - to taste, from 0.800 kilograms.

If you want sweet jam, it is better to use more granulated sugar.

Before you start cooking, you need to prepare the berries. Slightly crushed or overripe ones (but not spoiled!) are suitable for jam. The strawberries are washed and the stems are removed, then placed in a pan for further cooking. Sprinkle sugar on top and let it brew. It is best to start preparatory work in the evening, as the berries need to brew at least eight hours, and only then start preparing the jam.

The procedure takes place in three steps. You cannot cook strawberries for more than 15 minutes, as the product will boil down too much and you will not get the desired effect. A prerequisite for the recipe is to constantly remove the resulting foam.

Mash whole berries with a blender or by hand, then put the jam on the fire for 10 minutes. Then wait until the product cools down (1 hour, no less). We repeat the procedure again (heat for 10 minutes, cool). After another hour, soak the gelatin in a small amount of water and add it during the third cooking approach. There's one here nuance- you need to bring the mixture to a boil, but do not let it boil, but stir constantly. You can add a little citric acid for a slightly sour taste.

The jam is considered finally ready only after it has cooled. After all, at first your jam may be slightly runny, but after a few hours it will thicken.

Five-minute strawberry jam

The recipe contains 400 grams of sugar per kilogram of berries.

Wash the strawberries, peel them and then add sugar. The product must be left in a cool place for five hours. Then transfer the berries to a saucepan and bring to a boil. Skim off any foam that appears and cook for another five minutes over low heat.

That's it, now pour the hot jam into already sterilized jars. Roll up the lid and turn over to cool.

An important point: such jam must be stored in the refrigerator for the winter, since if it is not cold enough it can simply go bad.

Strawberries crushed with sugar

This recipe for the winter is not only very simple, but also useful: in this form, the berry retains maximum beneficial properties. We will need:

• a kilogram and a half of sugar;
• kilogram of berries.

We peel the leaves from the berries and grind them in a blender or grind them by hand. Then add sugar and mix thoroughly.

Due to the fact that the product is not subject to heat treatment, it retains maximum aroma and beneficial properties. This jam can be stored for up to four months in the refrigerator. And if you put this mixture in the freezer, then until the new season. An excellent dessert both for independent consumption and as an addition to another dish.

Strawberries for the winter without sugar in their own juice

Rinse the berries and remove any stems, then drain. Pre-prep the jars by washing them well with baking soda. We place the berries to the very top and place them in a saucepan with water so that the water barely reaches the hangers of the jars. It is important to immerse the jar of strawberries in cold water, and then wait for it to boil. After boiling, reduce heat and wait 15 minutes. Roll up the product with sterilized lids and turn it upside down until it cools completely. Then remove and store at room temperature.

Strawberry confiture, a simple recipe

• Strawberries – 2 kg;
• Sugar – 2 kg.

As always, the process begins with cleaning the berries, but in this case it is also necessary to dry them. Grind until the mixture is homogeneous, add sugar in a 1:1 ratio. Place on the fire and simmer over low heat for 15 minutes. Next, you need to put the hot jam into sterilized jars and wait until it cools completely. Do not cover with lids!

When the berries have cooled, you can screw on the jars with pre-sterilized lids and put them away for storage. Very tasty confiture with minimal investment of money and time.

Strawberry jam with mint

You will be surprised at how delicious the combination of strawberries and mint can be. This is a true pleasure and for this reason alone you need to try making jam according to this recipe.

Necessary:

• four cups chopped strawberries;
• seven glasses of sugar;
• 1 bunch of mint;
• 100 ml lemon juice.

It is advisable to use one package, but in case of its absence, you can use the method of cooking jam in three batches with double the amount of sugar.

You need to prepare mint in advance: to do this, pour a glass of boiling water over its leaves and leave for an hour. Strain the infusion from the leaves; a few pieces can be used when making jam. Prepare strawberries and cut into thin slices. Place the mint infusion in a saucepan and add seven glasses of sugar. Next, lower the strawberries and mint leaves, bring to a boil and add pectin. Then leave it on the fire for 1 minute and do not forget to remove the foam. Divide the dessert into jars and leave in the refrigerator.

Strawberry jam in a slow cooker

Ingredients:

• kilogram of berries;
• kilogram of sugar.

Pre-prepare the berries: wash, peel and dry. Place the berries on the bottom of the multicooker and cover them with sugar. It is important to choose the right mode for cooking. Close the lid and turn on the “quenching” for one hour. Wash and sterilize the jam container. That's it, the jam is ready for the winter! Pour the treat into jars and seal.

Several simple, but at the same time delicious recipes will be useful to every housewife. It is important not to forget to stock up on berries over the summer, and then enjoy the jam in the winter.

No one in the family wants to eat jam anymore, but everyone loves strawberries? You can try making preparations for the winter in a new way.

Many people have tried freezing whole strawberries. There is no doubt that the aroma is preserved, but the appearance of the berries after defrosting is not appetizing, not to mention the consistency. And for further use there are few options: eat it like this, make jam for five minutes, compote... But you really want the real taste of strawberries in December.

Ice jam

A new method is becoming increasingly popular - ice jam. In essence, this, of course, is not jam; it is not boiled. But it is under this popular name that the recipe exists.

So, you need to rinse the berries well, remove the stems under running water, place the peeled strawberries in a colander and rinse with hot boiled water.

Wash small plastic or polyethylene containers with screw-on lids thoroughly, rinse with boiled water and dry.

Grind the berries in a blender, mix with sugar in a ratio of approximately 1:1 by weight (you can take a little less sugar, for example, 900 g per 1 kg of strawberries). The sugar should completely dissolve. Divide the mixture into prepared containers (you can additionally pack them in freezer bags for greater airtightness) and put them in the freezer.

There the “jam” will become thick, but will not freeze completely; you can scoop it out with a spoon as needed, and put the rest back in the freezer. This ratio of berries and sugar is important, because if there is less sugar, the mixture in the freezer will freeze.

The advantage of this method of preparation is that the puree with sugar will not ferment (as happens when stored in a jar in the refrigerator); it can be consumed within five minutes after being taken out of the freezer. And most importantly, the taste, color and aroma are like fresh strawberries!

Ice jam can be added as berry sauce to cottage cheese, natural yogurt, milk porridge, served with pancakes, cottage cheese casserole, put in tea, or made drinks with it. For example, how delicious it would be to make a banana-strawberry smoothie in winter (beat kefir, banana and a few spoons of ice jam in a blender).

And how fragrant this wild strawberry “jam” will be!

This method of preparing candied fruits was proposed many years ago in a Soviet book on canning. It has not lost its relevance even now.

These candied fruits were made a year ago and photographed recently. After a year of storage in the refrigerator, they did not lose color or aroma.

It is advisable to select small berries of approximately the same size. The Festival strawberry variety is especially suitable for making candied fruits. Wash unripe berries well, remove stems, place in a colander, and rinse with boiled water. Place the strawberries in an enamel pan, sprinkling them with layers of sugar (400 g of sugar per 1 kg of berries), cover with a lid and keep at a temperature of 22 degrees for a day. Or you can put the pan in the refrigerator for a couple of days, occasionally shaking the berries gently to dissolve the sugar. Do not stir with a spoon so as not to damage the berries.

As a result, juice will be released from the berries, they will become firm and elastic. Drain the juice from the berries through a colander, add sugar to it (if you took 1 kg of candied berries, you can add 200 g, that is, a glass, of sugar). Stirring, bring this syrup to a boil. Remove the syrup from the heat and pour the berries from the colander into it. They are kept in syrup for 7 minutes with the lid closed. It may take a little less time. The berries are ready if the pulp is well heated, but not boiled.

The strawberries are filtered from the syrup through a sieve, placed one at a time on a drying rack so that they do not touch each other, and dried at a temperature of 50 degrees, periodically checking for readiness. The consistency of the finished candied fruits should be like raisins.

They need to be stored in a glass jar (it is better to sterilize it first) with a hermetically sealed lid in a cupboard at room temperature or, if desired, in the refrigerator.

You can use candied fruits instead of sweets with tea, it is very tasty to put them, cut into pieces, into oatmeal and rice porridge for children, add them to muesli, or you can bake fragrant cupcakes and muffins with them.

Strawberry syrup

The syrup remaining after preparing the candied fruits is tasty and aromatic. It can also be prepared for the winter.

Sterilize glass containers with screw caps (small jars, bottles). Bring the syrup to a boil, pour into containers, close with lids, turn over, cover, and let cool to room temperature. The author of these lines stores the syrup in the cupboard at room temperature, but you can play it safe and put it in the refrigerator.

Strawberry syrup can be served with ice cream, added to tea, to mineral water (if carbonated, you will get a delicious and natural lemonade).

Strawberry ice cream

There are many ice cream recipes offered on culinary blogs and online forums, sometimes with the most unexpected ingredients. But experience shows: to make a very aromatic, creamy ice cream with a rich natural strawberry flavor, you need only three ingredients - cream, sugar and berries.

This is the beautiful color that simple strawberry puree gives to ice cream. And no dyes!

In airtight containers, this ice cream will last in the freezer for several months without loss of quality. Unless, of course, you eat it right away. It's really not easy to hold on.

• 600 g (about 1 l) strawberries
• 200 g (1 cup) sugar
• 0.5 l cream 33% fat

Wash the berries thoroughly, remove the stems, and pour boiling water over them. Grind in a blender, rub through a sieve. You will get 400–450 g of berry puree. Pour sugar into it, stir until completely dissolved. If the berries are sour, add another 1-2 tbsp. l. Sahara.

Beat cold cream with a mixer. Without stopping whisking, pour in the berry puree until it is completely mixed with the cream. Pour the resulting mixture into an ice cream maker and freeze. If you don’t have an ice cream maker, it is advised to put the mixture in a wide container, put it in the freezer, take it out every 30 minutes and stir the mixture with a fork.

Here you will need a special dryer. Wash the berries, peel them, and pour boiling water over them. Cut lengthwise into slices 2–3 mm thick. Line the dryer trays with clean gauze. Place slices on it. Dry at 50 degrees. The chips must be completely dry. Pour them into a clean jar with a screw-on lid. You can store at room temperature or in the refrigerator (the color of the chips will be better preserved there).

Strawberry chips may appeal to children and healthy eaters. Strawberry chips are added to porridge, muesli, muffins, and compotes for flavoring. You can eat them this way; many children like it.

Preparation:

Sort the strawberries, wash them and add sugar. Leave to brew for 12 hours. Gently stir it periodically, being careful not to damage the berries. During this time, the sugar will dissolve and the berries will be soaked in syrup.

Place the pan with the berries on the fire, bring to a boil and cook for only 5 minutes. Then let the berries cool completely. Repeat this three times. Don't forget to skim the foam from the jam. After the last cooking, let the jam cool for about 15 minutes and pour into clean, preferably warm, jars.

Frozen strawberries

Ingredients:

• 1 kg of berries,
• sugar to your taste.

Preparation:

Wash the strawberries, tear off the stems, puree the berries with an immersion blender, add sugar and blend again with the blender. You will get a homogeneous puree.

To freeze strawberries in this state, you need to divide the resulting puree into small containers and put them in the freezer.

In winter, it is very convenient to use such a preparation, because the sugar protects against excessive freezing and the contents of the containers remain soft enough, ready for use immediately after being taken out of the freezer.

This way you can freeze any berries and fruits. They store well and don't require much sugar. You don’t have to add sugar at all, or if you add it, do it in a minimal amount.

Strawberry compote

Strawberry compote in winter will delight you! The color, taste and smell will remind you of summer and will delight the kids. It is cooked very simply and quickly, so it will not take up your time or effort at all.

Ingredients:

• berries,
• sugar at the rate of 1 glass of sugar per 1 liter of water,
• water.

Preparation:

Sort and wash the berries, remove sepals and damaged strawberries. Place clean berries in prepared dry sterile jars. Fill the jar a quarter or a little more with strawberries.

Prepare sugar syrup. Pour water into the pan (as much as needed), bring to a boil and add sugar. Get in the way. When the sugar dissolves and the water boils, our syrup is ready!

Pour a small amount of syrup into a three-liter jar. To prevent it from bursting, turn it so that the hot syrup warms its walls, and then pour in the remaining syrup in a thin stream.

Cover the filled jar with a boiled tin lid, without rolling it up, sterilize over low heat for 10 minutes.

Roll up the lids, turn the jars over and wrap them up overnight.

Strawberry jam

Ingredients:

The amount of sugar should be slightly less than the amount of strawberries.

Boil the jam to the desired thickness, so there is no time limit, it can be 30 minutes or 2 hours.

Preparation:

Wash the strawberries thoroughly, tear off the stems and place in a bowl for chopping. Using a blender, puree the berries, add sugar and mix. Simmer the puree over low heat until it reaches the desired thickness and jam color.

Strawberry jelly for the winter

Strawberry jelly for the winter is one of everyone’s favorite preparations. Strawberries are a tasty, healthy and beautiful berry. In addition, it goes well with other berries and fruits growing in the country.

Any long winter evening will be brightened up with strawberry jelly. This dessert - aromatic, sweet, with the inherent sourness of strawberries - will delight everyone! You can add it to cream, cottage cheese or ice cream, spread it on a bun or serve with your favorite pancakes. The consistency of the jelly allows it not to spread, which distinguishes it favorably from jam.

Ingredients:

• 1 kg strawberries,
• 1.5 kg sugar,
• 1.5 teaspoons of citric acid.

Preparation:

Sort the berries, separate them from the stalks and rinse thoroughly. Place the berries in a large saucepan and add half the amount of sugar (750 g). Leave them for a while to release their juices.

After the strawberries release their juice, add the remaining sugar. Place on the stove and bring to a boil. After the berries boil, cook them for 15 minutes, stirring constantly. Collect foam.

Prepare a solution of citric acid. Boil a small amount of syrup from water and a spoon of sugar and dilute citric acid in it. Add the resulting mixture to the jelly, stir and cook for another five minutes. At the same time, constantly stir the jelly with a wooden spoon.

Prepare sterilized jars. Pour hot jelly into jars and seal with sterile lids. Turn the finished jelly upside down until it cools right in the kitchen. Store cooled strawberry jelly in a dark and cool place.

Raw strawberry raspberry jam

Ingredients:

• 2 cups chopped strawberries
• 2.5 cups chopped raspberries.
• 1/4 cup lemon juice,
• 4.5 cups sugar,
• 1 glass of sugar syrup,
• 1 packet of pectin.

Preparation:

Wash the berries, tear off the tails of the strawberries. Grind separately in a blender or food processor and stir. Add a packet of pectin and a little lemon juice to the berry mixture. Stir well until the pectin is completely dissolved and leave for 30 minutes. Then pour sugar syrup into the mixture, stir, add sugar, stir.

Pour the resulting mixture into jars. At first the mixture will seem liquid, but after a day it will harden and acquire the consistency of jam.

The very next day you can try the jam. Store the jam in the refrigerator.

Bon appetit!

Strawberries are perhaps the world's favorite foodie. Beautiful, with a delicate juicy taste and aroma, it is good both as a separate dish and in culinary experiments and preparations. Strawberry desserts and drinks create a special festive mood; it’s not for nothing that they are so popular at romantic and gala dinners. To prolong the joy of summer and the holiday, many chefs make preparations from strawberries for the winter. The berries are boiled, frozen, infused and simply mixed with sugar. Strawberries prepared for future use do not lose their flavor and essential microelements for health. Housewives willingly exchange tips on how best to preserve this natural delicacy throughout the year. Time-tested step-by-step recipes promise a fun, quick and easy preparation of this delicious berry at home.

The best recipes with photos

The last notes

Strawberries are one of the most delicious and aromatic berries. You can make various sweet preparations from it, but candied strawberry fruits have become especially popular lately. In this article we have collected for you the best recipes for preparing this delicacy at home. Cook and choose the recipe that suits you.