Strawberry jam “Five Minute” is an easy, quick and simple way to preserve strawberries. Minimal processing and short-term thermal exposure not only simplify the harvesting process, but also allow you to preserve most of the vitamins, as well as the fresh taste and aroma of the berries for a long time.
Such preservation requires minimal preparation effort, because the entire process of preparing, processing and storing berries takes no more than 15–20 minutes. In terms of taste characteristics, such jam is superior to any industrial canned food.
The taste and aroma of this jam will decorate any, even the simplest dish, for example, oatmeal or yogurt, pancakes and hash browns. Thanks to minimal processing, strawberries perfectly retain not only their taste and aroma, but also their color and shape, which allows this jam to be used in the preparation and decoration of desserts, pastries and cakes, and sweet strawberry syrup can be an excellent impregnation for cakes, a base for sauces, and jellies. and a variety of drinks.
In general, let's figure out how to make Five Minute jam with whole strawberries...
Prepare the ingredients according to the list. There are several options and proportions of ingredients.
First: to prepare 1 kg of strawberries, 0.5 kg of sugar is used. Second: proportion ratio 1:1. This method uses equal amounts of strawberries and sugar. The jam in this version turns out to be sweeter, the syrup more concentrated. This jam is less sensitive to temperature conditions and can be stored for a long time.
As an additional ingredient, if desired, you can add a small amount of lemon juice or citric acid.
Strain and dry the berries.
Sort and separate the sepals.
When laying the berries in layers, sprinkle with sugar. Add lemon juice if desired.
Leave the berries to sit for several hours until the berries release their juice. The process occurs naturally and usually takes 3–5 hours.
There is an option for making jam in which the berries are not infused, but are immediately started cooking - this reduces the cooking time, but requires your direct participation in the process. In this case, an additional 1–2 tbsp is added. water, and the process itself requires more attention and caution - the mixture must be stirred carefully, trying not to damage the berries, and make sure that the sugar does not burn.
Bring the mixture to a boil on low heat and, skimming off the foam that has formed on the surface, cook for 5 minutes.
Pour hot jam into sterilized jars and seal. Turn over and warm until completely cool.
“Pyatiminutka” jam with whole strawberries is ready.
Description
Strawberry jam in 5 minutes is a very simple and affordable winter preparation that is sure to be present in the pantry of any self-respecting housewife. Not only because such a delicacy is easy to prepare, but also because it contains a lot useful vitamins. It is increasingly better to please your loved ones with something tasty and at the same time natural, rather than with what is sold in stores today. Now let's try to figure out what this jam is in 5 minutes. It is obviously false to assume that you will be able to make this or any other jam in just 5 minutes. The simple process of washing the amount of strawberries that we will use today will take you more time.
The essence of any five-minute jam lies in the method of its preparation, which we will talk about in more detail directly in the step-by-step photo recipe, but now we will clarify only some of the features. In order to preserve the taste characteristics of the jam and the shape of the berries, you definitely cannot overexpose it over the fire, but in this case, the sugar will not sufficiently preserve the berries, and the preparation may simply deteriorate. It may seem like a vicious circle, but this is where five-minute recipes come to the rescue. More simple and delicious recipe You simply won’t find strawberry jam. You can serve this treat in any quantity, because strawberries are plentiful in summer. Let’s start preparing delicious and healthy strawberry jam for the winter in five minutes at home.
Ingredients
Strawberry jam in 5 minutes - recipe
We wash the selected amount of sweet and ripe strawberries in cold water in advance and at the same time remove the green tails ourselves or with the assistance of loved ones. You should not be seduced by store-bought berries of the same shape and too bright color; they were probably not grown in a completely natural way. It is better to buy or even collect fresh strawberries of various shapes, but with a natural smell. We discard the washed strawberries in a colander and let the excess liquid drain completely, after which we place the berries in a clean enamel basin.
Now you need to generously sprinkle the strawberries with prepared granulated sugar. Remember, if you use a different amount of strawberries than what is indicated in the ingredients, the amount of sugar will also have to be recalculated. We leave the strawberries in this form until the evening or for the next 6-8 hours so that the strawberries release the juice we need so much. By the way, this is why we use enamel containers at this stage, because in this case we will keep the taste and color of the juice natural.
It will be most convenient to use a large saucepan instead of a basin; otherwise, you will have to pour the strawberries and juice into a separate pan for cooking or prepare the jam directly in the basin. After the specified time has passed, you must carefully wooden spoon mix strawberries with the remains of undissolved refined sugar.
Place the container with strawberries and juice on the stove, bring the liquid to a boil and cook the jam for 5 minutes, the same minutes mentioned in the title of the recipe. As soon as five minutes have passed, turn off the heat, cover the container with a cotton cloth and leave the strawberries in this form for at least another 8 hours.
We repeat the procedure the next day again, at the same time a white foam will form on the surface of the jam, as shown in the photo, it must be carefully removed with a slotted spoon, then the workpiece will turn out transparent and smooth. We steep the strawberries again for 8 hours and cook for the third final time for the same 5 minutes. It is thanks to this method of preparing jam that strawberries will retain their shape and natural taste.
Now all that’s left is to thoroughly sterilize small jars for the preparation, pour still hot strawberry jam into them and seal them tightly with sterilized tin lids. This sweet preserve is perfectly stored in the pantry or in the refrigerator, and is most often served with tea. Homemade delicious strawberry jam in 5 minutes by yourself simple recipe ready.
Below is another recipe on how to make strawberry jam, but add less sugar, plus add a few mint leaves for flavor, interesting technique, which will add a special aroma to the jam. I will cook this jam in two steps, since there is 400 grams less sugar here.
Ingredients for strawberry mint jam:
- strawberries – 1 kg;
- sugar – 600 gr;
- fresh mint – 4 sprigs
Usually, for jam, it is advised to choose medium-sized berries, not too large and not very small, as they boil quickly. I washed the strawberries and left them in a colander to drain all the excess liquid, we don’t need it in the jam, the strawberries produce a lot of juice on their own.
I covered the strawberries with sugar, covered them with a towel and left them for several hours so that they released all the juice and the sugar almost dissolved.
I chose good mint for the jam, without any damage or stains on the leaves, and cut it into small pieces with a knife. although in theory you can throw in whole leaves, as you wish.
I put the pan on the fire and brought the mixture to a boil, cooked for 5 minutes from the moment of boiling, removed the foam, and returned the leaves back if they fell into the spoon. You can stir the jam, but very carefully so as not to damage the berries. After 5 minutes (it’s called five-minute jam), I turned off the stove and left the pan to cool, it’s most convenient to leave it overnight, or 6 hours will be enough. In the morning, I brought the jam to a boil again and boiled again for exactly five minutes.
After that, I put the jam into clean, sterile jars, screwed on the lids, and you can store it until winter.
This jam is not very thick, but if you want it thicker, boil it a third time for about 10 minutes or add more sugar initially.
Step 1: Prepare the strawberries.
Sort the strawberries and rinse them thoroughly with lukewarm running water several times. Only after washing, tear off the green tails from the berries.Step 2: Sugar the strawberries.
Place the washed strawberries into a saucepan. But not all at once. Place the berries in layers, sprinkling each with granulated sugar. Leave the strawberries in this form 4-5 hours until it produces a significant amount of juice.
Step 3: Cook the strawberries for five minutes.
Place the pan with the candied strawberries on the stove and place everything over medium heat. Bring to a boil, and then simmer for the entire 5 minutes. And don’t forget that, as with any other jam, you need to skim the foam off the surface of the strawberry jam.
After the berries have boiled for 5 minutes, immediately, without allowing them to cool, pour the contents of the pan into heated sterilized jars. Close the workpiece with lids, wrap it in a blanket or kitchen towels, turn it upside down and leave it like that for 12 or more hours in, until the five-minute cools down.
After cooling, the jars with the workpiece should be put in a cool place.
Step 4: Serve five-minute strawberries.
This is how simple and easy it is to cook a delicious five-minute strawberry. And you don’t need to spend a lot of time watching the jam boil and cool several times in order to treat yourself to a sweet preparation in winter. Serve five minutes for dessert along with strong hot tea, generously spreading it on a piece of white bread or crispy toast.
Bon appetit!
Prepare the jars as follows. Place the jars in a cold oven, then preheat the oven to 120 degrees and sterilize the dishes for 20 minutes.
Using the same principle, you can cook five-minute strawberries or blueberries. It turns out very tasty too.
Preface
Not every dish can be prepared in 5 minutes, but jam can be prepared in that short term It works out quite well. Next, we will share with you recipes that will help you quickly and easily stock up on strawberries for the winter.
So, first we will offer a recipe that requires very short cooking. For it you will need for every kilogram of berries 1.5 kilos of sugar, 200 milliliters of water and a third of a teaspoon of gelatin. The last component can be replaced with agar-agar, but you need to take a little of it, on the tip of a small spoon. The berries need to be thoroughly washed and sorted, putting the wrinkled ones aside for compote and throwing away the spoiled ones. Slightly unripe ones can be added to strawberry jam. Next, combine water and sugar in a deep enamel bowl and, after boiling for a short time over low heat, obtain syrup from them.
Five-minute berry jam
Next, the cooking process itself begins, for the brevity of which this dessert received the name “five-minute”. We immerse the berries in a sweet sugar solution and put the container aside for 4 hours so that the preparation can stand and the syrup lightly saturates the strawberry pulp. Then put the dishes back on the fire, adjust it to low heat and bring the berry mass to a boil. All that remains is to cook, stirring regularly with a spoon, our strawberry dessert for 5 minutes, perhaps a little longer. The degree of cooking is determined by a hot drop falling on a very cool saucer - it should not spread. After this check, we load jam into sterilized jars, roll them up and line them up in dense rows to cool under a warm blanket.
The following recipe is a rather thick dessert that can be described as a double “five-minute” dessert, spread over 3 days. That is, in 3 days you will need to spend 5 minutes twice on cooking, and the rest of the time the jam is left to itself. So, take 1 kilogram of cleanly washed strawberries and sugar and mix everything in one container, trying not to crush the fruits. We place the workpiece in a cool room until the next day, not necessarily for a full day. It is important that the strawberries release their juice without becoming overly soft.. Then you can cook directly in this container, if it is suitable for cooking, or pour it into a more suitable container.
After specified period We put our future strawberry jam on the stove and turn on the small gas again. Bring the berry mixture to a boil and cook for 5 minutes, stirring. Turn off the burner and remove the berry mass to stand in a cool place until the next day. After about a day, put it on low heat again and, when it boils, watch the surface - abundant foam should appear. It must be removed completely with a wooden spoon or spatula, without any residue. Then immediately mix the workpiece and cook for 5 minutes, or, as the recipe allows, until the desired thickness, after which it can be placed in a glass container, which must be sterilized in advance. microwave oven or for a couple.
Our first recipe will be similar to 2 by 5, although the number of repetitions will increase slightly. But each time it will be a 5-minute jam, that is, it won’t take up much time. Take 1 kilogram of sugar and strawberries, as well as 2 grams of citric acid. Wash the berries well, removing the stems, and then inspect them for wrinkled or spoiled fruits. Next, if the berries are large, cut them into 2 or even 4 parts; if they are medium-sized or small, leave them as they are, and then sprinkle them with sugar in a deep container. You need to wait at least 4-5 hours, and it is better to postpone cooking until the morning if you started making strawberry jam in the evening.
Making strawberry jam
The next day, place the bowl with the mixture, which should already have enough juice, on low heat and, when the berry mass boils, stir it carefully for 5 minutes, then turn off the gas. Cool for 2 hours (keep yourself busy with something during this time), then return to cooking, which will last another 5 minutes. We repeat this sequence of actions 3 more times so that the strawberries absorb sugar syrup. On last stage add cooking citric acid immediately after boiling and when the last minute out of 5 has expired, remove the container from the stove and, while the jam is still hot, place it in sterilized jars. It is better to roll up with special lids using.
The second recipe is faster; for each kilogram of ripe berries you need 500 grams of sugar and 0.5 teaspoon (level) of citric acid. Sort the berries as carefully as possible, without tearing off the leaves, but completely pulling out the base of the stalks from the pulp. Pour the sugar into a container suitable for cooking for 5 minutes and heat it over very low heat; you can even lift the pan over the burner so that the melted crystals do not burn to the bottom. When everything has completely melted and you get a very thick syrup, add citric acid to it and stir constantly until it is completely dissolved. Clean and already slightly dried berries are sent into a viscous sweet solution and boiled in it for only 5 minutes. Now that our “five-minute” is ready, put it in jars and roll it up.
The last recipe differs in that the jam also acquires a citrus taste, but not with the help of a substitute; you will need 3 tablespoons of fresh lemon juice per 1 kilogram of strawberries and the same amount of sugar. Regardless of the size of the fruit, after washing and sorting them, be sure to cut each berry into at least 2 parts. Place them in a deep enamel bowl, sprinkle with sugar, stir the slices if necessary, but use a wooden spatula or spoon for this and try not to mash the fruits.
Pour over strawberries lemon juice and immediately place the container on the stove, turning on the burner to low heat. When the mixture boils, carefully ensure that the sugar is completely dissolved in the released juice. Stir the strawberry jam from time to time even before it boils, the formation of syrup is enough for the risk of burning. Once boiling begins, cook for another 5-6 minutes and turn off. By this time you should already have sterilized jars prepared, and clean water Metal lids should be boiling on the stove. Roll up the preserves using a key and cool.
If you find that the juice from the berries is released very slowly or there is too little of it to obtain syrup, add approximately 0.5 cup cold water for 2 kilos of strawberry and sugar mixture.
We use a multicooker - five-minute jam in powerful models
Actually, this is not news for housewives: the more powerful household appliance, the faster and more efficiently it produces the result, no matter what it is - washing machine, microwave or slow cooker. Therefore, our five-minute recipe will be most productive when using the most powerful kitchen cooking devices. On weaker appliances, cooking time can increase to 1 hour. For dessert, take 1 kilogram of strawberries and sugar, as well as 100 milliliters of water. Wash the berries thoroughly and remove the stems, sort and cover with granulated sugar for 1 hour. To large berries cooked faster, it is recommended to cut them into 2–4 parts.
Making jam in a slow cooker
Next, we place our preparation in the multicooker bowl, which, after the specified period, should already release a certain amount of juice. We set the device to the “Extinguishing” mode, which is available on most models. An alternative option may be “Jam” or “Cooking”, it depends on the functionality. We set the timer depending on the power of the device; if it is high, then 5 minutes may be enough; if not, then set it for a quarter of an hour. During this time, you will have to stir the mass several times so that it does not burn and cooks evenly. If it is still far from being ready after the set period, leave it for the same number of minutes, and so on until the drop on the cooled dish retains its shape.
The second slow cooker recipe is really a five-minute recipe, but before you make the strawberry jam, you will have to spend some time preparing the syrup. So, take 1 kilo of strawberries, 800 grams of sugar and 100 milliliters of water (half a glass). Wash the berries, sort them, remove the stems and place them on a paper towel to dry. Pour sugar into the bowl of the kitchen device, pour water into it and set the “Jam” mode, or, if it is not available in the functionality, “Stew” or, as an option, “Broth”. Set the timer for 10 minutes and watch the sugar - when it starts to dissolve, stir constantly, activating the pause, and after receiving the syrup, turn off the device.
Next 5 minutes is prepared as follows. Grind the berries thoroughly using a blender or, if you want a product without seeds, grind them through a fine strainer. Pour the resulting puree into the bowl with syrup, stir and turn on the same mode as before. Now all that remains is to turn on the device for 5 minutes, however, in order to avoid burning, you still need to pause its operation at least once and stir the berry mass. When the last minute on the timer has expired, take pre-sterilized jars and place the resulting jam in them up to the rim of the neck. Roll up scalded metal lids, cool under a blanket and store in a cool cellar.
But the next recipe is also deservedly called “five-minute”, since this strawberry delicacy does not require boiling at all, which saves you a lot of time. What do we need: peeled berries and sugar are taken in equal proportions, in this case – 1 kilogram each. Install a meat grinder or blender (you can use a submersible one) and grind the cleanly washed fruits as thoroughly as possible, constantly adding sugar.
Delicious strawberry jam
The resulting puree should be homogeneous without pieces. Mix everything thoroughly with a wooden spoon or spatula, leave for 40 minutes, and during the time when the juice is released and the sugar is almost dissolved, sterilize 0.5 or 1 liter jars in the microwave or steam. Then spread the mixture into them, sprinkling a 1-centimeter layer of granulated sugar on top, which will serve as a high-quality preservation of the product and protect it from spoilage. There is no need to roll it up, just close the container with plastic or screw caps (which it is advisable to scald in advance) and put the workpiece in the refrigerator or in a cold one.