Victoria jam for the winter - a five-minute recipe. Victoria jam for five minutes How to cook Victoria jam for 5 minutes

Victoria, although not the first berry, is perhaps the most beloved by many. Not only kids, but also adults can’t wait for her. First, we eat enough of it, and then we begin to prepare it for the winter. You can immediately freeze it and cook anything from it in cold weather. Yes, it's easier!

But it’s still better to make homemade jam. By the way, we have already made not only this yummy, but also. It turned out very beautiful, and it tastes just amazing! How do I know? My daughters and I just couldn’t stand it and opened the jar without waiting for winter. My wife was very indignant, but in the end she also emptied the jar with us!

This year, Victoria, which is more familiar to many than garden strawberries, started quite late. I thought that there would be very few berries due to the cold and snowless winter. But it turned out quite the opposite. There is a lot of it ripening, which is good for us. After all, you can experiment and make many different preparations. I’m thinking about baking pies filled with this beauty. Once I do, I’ll be sure to share with you!

And today we will analyze wonderful and delicious recipes that I have already made jam from. In winter, when we open a jar, we will drink tea. Or milk, I have milk souls in my family! Well, okay, I won’t get distracted, but get to the point.

This is perhaps the most common method used by many housewives. That's because it's quite simple. Some people call it five minutes. The point is that after boiling, the jam is cooked for exactly five minutes. Then, after cooling, you can cook it some more. And this is repeated several times. I don't do this. After all, it is stored very well!

Yes, I almost forgot, for such a delicious dish you can take fruits of any size. Large or small. Also use not only Victoria, but other berries. Or you can make an assortment!

Ingredients:

Victoria – 1 kg;
Sugar – 1 kg.

Preparation:

1. First you need to sort out the berries. We only need whole ones, without rot! You can also choose the size you need: large or small. We tear off the stalks from them and wash them under running water. It's easier to do this in a sieve. Let the water drain; we don’t need any extra liquid.

2. Transfer the dry mixture into a saucepan or basin, in which we will then cook it. For this purpose I have an old vessel that I don’t mind ruining.

It is advisable to use an enamel container. Since the berries produce a sufficient amount of acid, the use of aluminum is not advisable. After all, a chemical reaction will occur, and this is harmful to our body.

3. Now add sugar to the Victoria. In this case, I use the proven proportion: 1: 1. That is, per 1 kg. I take 1 kg of berries. Sahara. In my case I have 1.5 x 1.5.

4. Stir gently with a spoon or wooden spatula. You must not damage the berries. Or simply shake the container so that the sweet sand seeps to the bottom through the berries. Leave to stand for 4 – 8 hours to form a tasty juice.

During the time the mixture is infused, it is necessary to stir it periodically, lifting the sugar from the bottom.

The mass should look like in the photo below. You can feel the sugar when stirring.

5. Place on the fire and bring to a boil. When it starts to boil, reduce the heat. Cook for five minutes.

Foam will form during the process. It can be removed, but many do otherwise. Add lemon juice or acid, or add a small piece of butter.

In my family, children love foam, so I don’t add anything to make sure the kids enjoy it.

6. Then turn off the heat and start preparing the jars. They need to be washed with soda or detergent and sterilized in any way. I'm comfortable in the microwave. I pour some water into the bottom of the jar and put it inside. Sterilization time is about 10 minutes. Then I take it out and pour out the liquid. You can turn it upside down on a towel to drain any remaining residue.

7. Pour the jam right away while it’s still hot. Just do it carefully so as not to get burned. Immediately close the lids. Let cool and store.

Well, it's quite simple. The main thing is that the color is very beautiful, and the taste is simply incredible! Let's move on to the next one.

Large Victoria jam without boiling the berries

I learned this option not long ago. But once we tried it, we decided that we would do it every year. Very unusual and tasty. It's really a little troublesome. But in winter there will be variety. And by the way, this is easily suitable for filling pies. You can also make fruit juice. I think skillful housewives will find many more uses for such yummy food!

Ingredients:

Victoria - 6 glasses;
Sugar – 6 glasses;
Water – 200 ml.

Preparation:

1. First, as always, we prepare the berries. We tear off the stalks and wash them. We throw out the rotten one. If the fruits are large, you can cut them in half or even smaller. Place it in a saucepan or heatproof cup. Although it also works well in plastic.

By the way, I took all the measurements in circles, since my scales were broken. The point is that as many berries you take, as much sugar is needed.

2. Pour sugar into a separate pan. We pour water in there. Mix and put on fire. After it boils, cook the syrup for exactly 15 minutes. You need to stir it periodically. It foams up a lot and can leak, so don’t leave the stove too far or for a long time!

3. Pour the prepared solution over the berries and leave for 20 minutes to release the juice. During this time you can also prepare the jars. Wash them and sterilize them.

You can’t stir, you can only dip the berries into the sweet mass with a spoon!

4. After time has passed, pour the syrup back into the pan. Do this through a colander. There is no need to wash anything. We put the fruits there again. We put the syrup on the fire and cook for 10 minutes.

5. Fill Victoria again and leave it again for the same time. Then drain the syrup again and boil for five minutes. During this time, place the berries in jars. Pour in the hot mixture and close with lids. We wait for it to cool down and put it in storage.

I'm sure you're interested in trying to make this jam. Great! After all, you won't regret it.

Recipe for delicious Victoria jam for the winter

And this method will preserve all the vitamins. Even the taste cannot be compared with any other. It's quite easy and quick to prepare. We will not subject the jam to any heat treatment. We will make a delicious mixture and simply freeze it with whole berries. Therefore, we will need any container.

Ingredients:

Victoria – 1.5 kg;
Sugar – 800 gr.

Preparation:

1. We sort out the berries. We throw out the rotten ones, put the beautiful ones aside. We tear off the stalks and wash them under running water. Dry with paper towels. We will be freezing some berries whole, so we will put them aside for now. We put the rest in a deep container.

2. Take an immersion blender and turn all the deliciousness into puree. You can also use a meat grinder.

3. Add sugar and stir until it dissolves.

4. Now add the whole fruits. You can add as many of them as you like, and it will still be delicious.

5. Pour the mixture into containers and put it in the freezer. I used plastic containers that I bought at the store. But keep in mind that you should not fill them right up to the top, as they may leak.

This is a vitamin supply. This can be made from any berry. The main thing is that it is very tasty.

How to properly cook thick Victoria jam

This process is quite labor intensive. But it produces thick jam and the berries are whole and hard. You can use this deliciousness in any way. And of course, let’s not forget to drink tea with him.

Ingredients:

Victoria – 1 kg;
Sugar – 1 kg.

Preparation:

1. For this yummy we will need small berries. If they are large, then we will simply cut them. We remove all the stalks and rinse the berries thoroughly under running water.

2. Sprinkle it with sugar immediately in the pan. That is, we lay out some of the fruits and sprinkle sugar on top. And so we repeat the layers until the ingredients run out. You can't mix it. Just cover with a lid and set aside for 12 hours.

3. During this time of year the juice has released, so now we stir it. We take Victoria out of the syrup into a bowl. We put the mixture on the fire and boil until it reduces in size by 1/4 of the volume.

4. Place the berries in syrup and leave in it for 12 hours. Then we pull it out again and repeat the procedure.

5. The next day we will not remove the berries, but will cook them together for about 20 minutes. Pour the finished jam into sterilized jars and close the lids. Cool and store.

Five-minute Victoria jam - a quick recipe for the winter

I bring to your attention another recipe. In this video, the author tells how to easily and simply make delicious jam from your favorite berries. This can be made not only from Victoria, but also from raspberries, currants, and honeysuckle. In winter, such preparations will remind us of summer, warm days and delicious berries. And the smell will attract you more and more.

I hope you enjoyed our simple recipes. Any novice housewife can cook using them. If you have any questions, I will be happy to answer them in the comments. Or you have your favorite method that no one knows about, then share with us and our readers. And I say goodbye to you for today, See you again!

Who among us does not love strawberries, one of the most delicious and long-awaited berries.

This is not just a tasty berry, but a storehouse of vitamins and useful elements.

It contains vitamins B and C, rich in iron, potassium, magnesium, phosphorus, and pectin. It has a healing effect, normalizes metabolism, has a beneficial effect on the digestive system, improves cardiovascular activity, and is used to treat colds.

Tasty, fragrant, aromatic, and most importantly healthy jam is a must-have for the winter.

In the previous article we prepared.

Today we will look at popular and unusual recipes for making strawberry jam.

Before you start making jam, you need to prepare the dishes and berries.

Preparing the berries

First, you need to sort the berries, choosing ripe, medium-sized berries (not too big and not too small).
Rinse repeatedly using a colander. You need to try so that the berry does not absorb excess moisture, let the water drain.
Place on a towel and let dry.
Separate from sepals (tails)

Let's start making strawberry jam.

Recipe for thick strawberry jam with whole berries

Ingredients:

strawberries – 1 kg. prepared berries
granulated sugar – 800 gr.

The proportion of sugar and strawberries is 1:1, but you can add a little less sugar, since the berries are already very sweet. For 1 kg of strawberries there must be at least 650 grams of sugar so that the berries do not start to sparkle. We will use only 800 grams of sugar in preparation.

How to make thick strawberry jam with whole berries

Arrange the berries in layers in a saucepan

And pour sugar on each layer of strawberries in approximately the same amount as in the picture

Place the remaining sugar on top of the berry, level it, cover with a lid and leave overnight (10-12 hours) so that the berry produces juice.
After the time has passed, remove the lid and we should see the same juice at the bottom of the pan.

Bring to a boil, cook for 5-7 minutes, stirring occasionally with a wooden spoon, skim off the foam, let cool, put back on the fire, cook for 5-7 minutes. We do this 3-4 times, cooling each time. For a thicker consistency, you need to cook longer.
It will be ready when a drop of jam does not spread on the plate.
Place the hot jam into sterile jars.

Jam jars can be turned upside down to make sure they are sealed.
We put it in a cool place.

The jam is ready :) We can try it!

Bon appetit!

5-minute strawberry jam recipe

This recipe is somewhat shorter and allows you to preserve more vitamins.

This jam is prepared easily and quickly.

Ingredients:

600-700 g sugar
1 kg strawberries

Preparation:

We prepare the berries: cut large ones into four parts, use small ones whole.
Prepare syrup based on 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar.
Boil the resulting syrup from sugar and water in an enamel bowl over high heat.

Add berries to boiling syrup and boil for 5 minutes.

Stir with a wooden spoon.

Place the jam in sterilized jars.
Roll up our jam and turn it over. Let cool.

The jam is ready. Store in a cool place.

Bon appetit!

Strawberry jam without boiling the berries

This method of preparation will provide even more beneficial properties in our jam.

We will need about 500 g of sugar, 1 kg strawberries

Wash the berries, sort them, remove the stems and add them to the pan.

Grind the berries until you get small pieces.

Add 2.5 faceted glasses of sugar (500 g)

Stir and leave for several hours to dissolve the sugar. Transfer to a plastic bowl or glass container.

Fresh berry jam can be stored in the freezer, keeping the amount of sugar to a minimum.

If this strawberry jam is stored in the refrigerator, sugar should be added in the proportion of 2 kg of sugar per 1 kg of berries so that the berries do not ferment.

Store in the refrigerator.

Bon appetit!

Let's look at some unusual strawberry jam recipes

Strawberry jam with almonds and liqueur

They combine strawberries with everything in search of a unique, original taste. Let's try to experiment too.

Ingredients:

strawberries – 1 kg,
sugar – 1 kg,
almonds – 80-100 g,
liqueur "Ammareto" - 1 tbsp. spoon

Preparation:

Prepares the berries - sort them and wash them.

Add sugar to strawberries and leave for several hours.

Pour boiling water over the almonds for 10-15 minutes.

Drain the water. Fill the almonds with cold water. Let cool. Peel off the skin to avoid bitterness.

Add peeled almonds to the strawberries and sugar.

We put it on fire. And boil for 10-15 minutes after boiling. Cook over low heat in several batches.

A minute before the end of cooking, pour in the liqueur. The alcohol will fizzle out, and the unique taste of liqueur will remain.

Pour into sterilized jars and seal.

Bon appetit!

Ingredients:

strawberries – 2 kg

sugar – 1 kg

orange – 1 pc.

Preparation:

Wash the orange thoroughly. Cut into pieces along with the peel.

Wash and sort the strawberries

Cover the strawberries with sugar and let them stand for 2-3 hours.

Add orange slices to the strawberries with sugar and put on fire.

Bring to a boil and cook for 10 minutes.

Turn off the heat (Remove from the stove). Leave until completely cool.

Then we put it on the fire again. Boil for 5-10 minutes.

Place the finished jam into sterilized jars and seal.

Ingredients:

Strawberries – 2 kg,
sugar – 1.5 kg,
lemon – 1 large or 2 small,
mint leaves – 20 pcs.,
basil leaves – 20 pcs.

Preparation:

We sort out the strawberries and let the water drain.

Add sugar to the berries and leave for several hours to release the juice.

Let the berries cook and boil for 5 minutes over low heat.

Add the washed basil and mint leaves and cook for another 5 minutes.

Wash the lemons, grate the zest on a fine grater, and cut the pulp into small pieces. You can grind everything in a meat grinder.

Add lemon to the jam and cook for another 5-10 minutes.

Pour the finished jam into sterilized jars and seal.

Bon appetit!

Ingredients:

Strawberries – 1kg,
sugar – 1 kg,
lemon – 1 large or two small ones.

Preparation:

We sort out the strawberries, wash them and dry them.

Covers the berries with sugar. And let it stand for 5-7 hours so that the juice appears.

Place on low heat. Bring to a boil.

Wash the lemon thoroughly. Three zests on a grater. Squeeze the juice out of the lemon. You can grind it in a meat grinder.

Add lemon to strawberries and cook for 10 minutes.

Pour the prepared jam into jars and close with a key for canning.

Bon appetit!

Strawberry jam with tangerines

Ingredients:

Strawberries – 1 kg,
Tangerines – 1 kg,
Sugar – 2 kg
Water – 300 ml.

Preparation:

We wash the berries and dry them.

Wash the tangerines and blanch in boiling water for 5 minutes.

Remove and cool in cold water.

Cut the tangerines into beautiful slices.

Prepare sugar syrup.

Dip the berries and tangerine slices into boiling sugar syrup. Cook for 5 minutes.

Remove from heat. And let the jam cool.

We do this several times.

Pour hot jam into jars and seal.

Bon appetit!

This recipe is useful for strawberries, which have a harvest 2 times a year.

Ingredients:

Strawberries – 1 kg,
red currants – 1 kg,
sugar – 2 kg,
lemon juice – juice of 1 large lemon.

Preparation:

Wash the strawberries and let the water drain.

Wash and dry the red currants. Grind through a sieve to get rid of the seeds.

Grind the strawberries using a blender or meat grinder. Add sugar to it.

Add lemon and currant juice to the bowl with strawberries.

Place in a clean bowl. Store in the refrigerator.

Bon appetit!

Ingredients:

Strawberries – 1 kg,
cherry – 1 kg,
sugar – 2 kg,
juice of 1 lemon.

Preparation:

Wash the strawberries and let them dry.

Grind the berries in a blender.

We wash the cherries, remove the pits and also chop them using a blender.

Combine strawberries, cherries and sugar.

Place in clean jars and store in the refrigerator.

Bon appetit!

Strawberries go well with a variety of fruits and herbs. You can experiment and create your own unique recipes.

Bon appetit! Be healthy!

Hi all.

Today we will cook Victoria jam, but the recipes are suitable for both strawberries and wild strawberries. Although, I am sure that many of the readers do not know how the same strawberry differs from Victoria?! Mistaking large berries in markets or in the garden for strawberries. But is this really so... Share your opinion!

Below, you will learn several delicious and popular recipes. And even the best of them! Decide which one you like. But still, it would be better to cook them all and try them. Because any Victoria jam turns out - You'll be licking your fingers!

The most important. Since many are accustomed to calling Victoria strawberry, we will call it that in recipes. If you do not mind…

Thick strawberry (Victoria) jam for the winter with whole berries. How to cook?

So, first we will make strawberry jam with whole berries. I would like to note right away that it takes quite a long time to prepare, in several steps, but it turns out very beautiful and extremely tasty.

In this recipe we will need smaller strawberries, they will cook faster. And, it is advisable to choose berries of almost the same size, so that it does not turn out that some are already boiled, while others are not yet cooked. In this recipe we use 1 kilogram of strawberries and 1 kilogram of sugar.

1. We will lay out the strawberries in layers, alternating with sugar. And so, we first put a layer of strawberries (1/4 of the total amount) in a saucepan, then add exactly the same amount of sugar. Next, again a strawberry layer, on top of it with sugar. And we do this until the berries and sugar run out.

2. We cover the saucepan with a lid and let it sit like this for the whole night. Because we need the berries to release more juice. Already in the morning, as a rule, there is quite a lot of juice. Now, you need to mix everything very carefully so as not to damage the strawberries.

The berries come out whole

3. Next, we need to get the berries out of the syrup. To do this, take a slotted spoon and very carefully transfer them to a separate plate.

4. Next, we will deal with the syrup. We put it on the fire and stir continuously until the sugar dissolves completely. As soon as this happens, turn the heat to low and continue cooking for 20-30 minutes. During this time, the syrup should decrease by about 1/4. But you need to stir it at least occasionally, otherwise it may burn.

5. Turn off the heat and place the previously set aside strawberries in a saucepan with hot syrup.

6. Now, you need to repeat the entire process described above again. This means you need to leave the strawberries in the syrup overnight (at least 12 hours). Afterwards, remove the berries with a slotted spoon and boil the syrup further. And finally, add the berries to the hot syrup. We can observe that the strawberries have already decreased in size, and the syrup has become thicker.

Here, I have to disappoint you a little, because at this point, the preparation of jam is not finished yet. You need to repeat the whole process for the 3rd time, really for the last time. To begin with, again leave the syrup with strawberries for 12 hours.

7. After this time, the berries must be removed from the syrup and boiled for 20-30 minutes, stirring occasionally.

While it is cooking, prepare the jars and lids. They need to be thoroughly washed and sterilized.

Pour the hot jam into jars, close the lids and turn over. And in this state, we leave them to cool completely.

Recipe for strawberry jam without boiling berries (victoria, strawberries or wild strawberries)

It is no secret that strawberries are rich in vitamins, especially vitamin C. However, heat treatment destroys it. And so, I would like to offer you one very wonderful recipe for strawberry jam, in which we do not need heat treatment. It is perfect for making jam for the winter. And the cooking process is completely simple.

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 1.2 kilograms.

Keep in mind that in order for the jam to be stored for a long time, the jars with lids must be well sterilized.

The berries need to be thoroughly washed and the stalks cleaned. Let them dry for a while. Then add sugar. For 1 kilogram of strawberries there is 1 kilogram of sugar.

2. Using a masher, preferably a wooden one, lightly grind the strawberries with sugar. We do not grind the berries too much; some of them should remain intact. Next, leave the pan for 2 hours. During this time, juice will appear and there will be practically no grains of sugar left, it will be dissolved.

3. And so, 2 hours passed. Now, pour the resulting jam into sterilized jars, but not completely. There should be some free space left in the jar, around the neck, about 1-2 centimeters, we will fill it with sugar. This way, we will get a kind of plug and the jam will not turn sour.

4. That’s it, seal the jars with lids and put them in the refrigerator.

Keep in mind, since the jam has not undergone heat treatment, it will only be stored longer in the cold!

Victoria or strawberry jam - five minutes for the winter. Strawberry jam recipe 5 minutes

There is another great way to preserve strawberries for the winter. And, unlike the previous one, it is quite fast. And it will take a lot less sugar. By the way, due to the fact that strawberries do not cook for long, they retain vitamins and amino acids in large quantities.

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 600 grams;
water - 250 milliliters.

Please note that in this recipe the strawberries are not mixed, so we immediately put them in the container in which they will subsequently be boiled.

And so, the berries need to be thoroughly washed and peeled. Large strawberries can be cut into halves or even quarters. It's up to you. Personally, I like to cook the berries whole.

2. Let's start with the syrup. Pour cold water into a saucepan, add sugar, put on low heat and cook until the sugar dissolves. Don't forget to stir. And, keep in mind, the water must boil!

3. Pour this hot syrup into the pan with the strawberries. No need to mix anything! This way the berries will remain intact. Now, the pan needs to be covered. To do this, use a towel or cling film. And leave for 2 hours for the mass to cool.

5. And so, 2 hours have passed, the jars are ready, the strawberries and syrup have cooled down. Now, you need to put the saucepan with the mixture back on low heat and boil. But under no circumstances do we use a spoon for stirring; we simply rock the pan from side to side. A foam has appeared on the jam, it needs to be removed. After boiling, the jam needs to be cooked for another 5 minutes and removed from the heat.

6. That’s it, our delicious, aromatic jam is ready. Pour it into sterilized jars, close the lids and turn it over. Now all that remains is to cover them with a towel and leave them like that to cool completely.

As you can see, with such a gentle cooking method, absolutely nothing happened to the strawberries; they did not boil over.

Recipe for strawberry jam with large whole strawberries or Victoria berries

The next recipe that I want to offer you is also very tasty and wonderful. We need lemon and mint. But, we will use less sugar and lemon, so the jam will turn out a little sour.

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 700 grams;
lemon - 1 piece;
mint leaves - to taste.

And so, first we prepare the jars and lids: wash them well and sterilize them.
Next, let's do the strawberries. It must be thoroughly washed and dried. To do this, you can use a paper towel and simply place the berries on it. Then, put them in a container, for example a pan, in which the jam will be cooked and add sugar. Don't mix! Leave them just like that for 8 hours.

2. After 8 hours, quite a lot of juice will appear. Gently mix the whole mass, very lightly, and put it on the fire. Then, add mint here and leave to cook for 5 minutes.

3. Now, take the lemon, wash it and dry it with a paper towel. Next, you need to carefully grate the zest and squeeze the juice out of the pulp.

We grate exactly the yellow layer, do not touch the white one, otherwise it will taste bitter!

Add all this to the jam and cook for another 10 minutes.

4. That's it, the jam is completely ready. All that remains is to pour it into jars and close the lids.

Victoria jam without boiling the berries

And I love this recipe the most, because the strawberries remain intact, and the syrup turns out transparent, transparent. And you can eat it as much as you want, since there is little sugar in this jam. Of course, it also has its own nuances, for example, the berries must be whole, beautiful, and healthy. Also, it should only be stored in a cool place.

Let's start cooking, as usual, with jars and lids. We wash and sterilize them well. Then, remove the stalks from the berries, wash and dry them, placing them on a paper towel.

For preparation, I will use 0.5 liter jars. And so, you need to put berries in them and pour 100 grams of granulated sugar on top, into each jar. That's it, now the strawberries with sugar need to be left like this for a while. I usually do it before bed and at night my jars sit like that.

During this time, juice is released from the berries and they become smaller. Usually, as happens, for example, you put three full jars at night, and in the morning you look, there is a little more than half of them. Then, you just need to take one jar and transfer its contents to the other two.

Next, cover the jars with lids. We take a fairly deep, convenient container, for example a saucepan, pour warm water into it and put jars of strawberries there. Turn on medium heat and let them sterilize in boiling water for 10-15 minutes.

That's all, the delicious, unusually aromatic jam is ready!

Strawberry jam with gelatin. Recipe with whole berries for the winter

And, in conclusion, I want to offer another great recipe for strawberry jam. It is for those who like thick jam, since gelatin will be used during preparation.

To prepare, we will need the following ingredients:

strawberries - 500 grams;
granulated sugar - 300 grams;
gelatin - 10 grams;
sprig of dry mint (optional).

1. Sterilize jars and lids.

2. Strawberries must be sorted out, poor quality ones must be discarded and washed thoroughly.

3. Place the berries in a saucepan and cover with granulated sugar.

To enhance the taste, you can add a sprig of fresh or dried mint. Then we will remove it. And, put the pan on low heat. After some time, the strawberries will release juice and a foam will begin to form, which needs to be skimmed off. And so, after boiling, cook for another 5 minutes.

6. Put the pan on the fire again and cook the jam for another 10 minutes, stirring occasionally and skimming off the foam.

7. Meanwhile, pour the gelatin into a bowl and add a small amount of warm water. Mix well, there should be no lumps left.

8. And so, 10 minutes have passed, remove from the heat and begin, stirring continuously with a spoon, gradually introducing gelatin.

9. Put it on the fire again and cook for another 5-7 minutes.

10. The jam is ready, pour it into jars, close the lids and turn it over. Let it cool down.

By the way, you probably already noticed that the jam is liquid. But, it’s only like that while it’s hot, when it starts to cool down, it starts to thicken!

I highly advise you to prepare and try Victoria jam, of all types presented in the article. And choose the best recipe for preparations for the winter.

Bon appetit!

What are the differences between strawberries and Victoria strawberries?

In fact, all these berries are from the strawberry family. Strawberry - developed by growing wild strawberries in gardens (the so-called Muscat strawberry). It took on a larger appearance by crossing green garden-type berries with small forest ones.

Then, garden strawberries appeared. Thanks to the crossing of Virginia strawberries with Chilean strawberries. It has won the hearts of many gardeners thanks to its larger berries and increased frost resistance. And the care of gardeners for garden strawberries, in terms of increasing productivity, subsequently resulted in the so-called Victoria. Completely homemade berry. But nevertheless, Victoria is a variety of garden strawberry, which gardeners love for its cold resistance and endurance in the harsh winters of Russia. At the same time, Victoria has larger bushes and wide leaves. At the same time, large flowers turn into large berries.

In fact, all store shelves during the season are filled with various families of GARDEN STRAWBERRY.

What does a real strawberry look like (meadow or forest)

Because growing strawberries separately is not profitable. It is less productive than Victoria. The thing is that Victoria is a monoecious plant. And on her bush there are both female and male flowers. And when they are pollinated, crossing occurs and the berries turn out to be very large and all the bushes are fruitful. But strawberries have little yield, because it is a dioecious plant and its bushes have either male or female flowers. And in order to get at least some harvest, it is necessary that 30% of male bushes be planted in the garden bed for pollination. Otherwise there will be no harvest! Moreover, strawberries have small berries, while Victoria berries are large.

So it turns out that those who consider large berries to be strawberries are mistaken. In fact, it is nothing more than Victoria (the most modern bred berry of the strawberry family. The so-called Garden Strawberry). And strawberries usually grow in fields and have a small appearance. It is practically not grown under industrial conditions. It is not profitable. Only a few summer residents, lovers of real Victoria, have small beds of real strawberries to make real strawberry jam. But you can’t cook a lot of it from garden bushes. Real strawberries are picked in the fields!

Wild strawberries and wild strawberries differ in that strawberries, even ripe ones, are difficult to pick from the stem. And usually, it will either be in a bucket with the stem, or with an umbrella and stem. They also have a different taste, and they look a little different than strawberries. You can see it in the photo below:

True wild strawberry (Fragaria vesca)

How do you distinguish this berry, and which one do you like best?..

Good afternoon I don't know a single person who doesn't love Victoria. Although many will probably now ask the question: “What is this?” And this is the well-known strawberry. It’s just that for me these are different concepts: I call strawberries those fruits that grow in the field, but I call victoria the berries that grow in the garden, at the dacha. Moreover, the latter option is larger than the first.

But for most residents of our country, the name strawberry is more familiar. But today we will not talk about the differences between these gifts of nature, but about what can be prepared from these berries. Moreover, now is the peak of Victoria sales, so have time not only to eat it fresh, but also prepare it for the winter, for example, make aromatic and healthy jam.

I’ll say right away that the most delicious option is considered to be a delicacy made from whole berries. And it is made using almost the same recipe. Today I will tell you everything in detail.

So, in order to prevent the strawberries from being overcooked and the jam from turning into jam, read the following recommendations carefully and try to follow them:

Choose fruits that are not very large, about the size of a hazelnut;
It is advisable that the berries are dry and clean so that they do not need to be washed;
If you do have to wash your Victoria, be sure to dry it well afterwards and remove the tails after washing and drying;
It is not recommended to cook jam in huge portions, as you risk damaging the berries during the cooking process. It is best to take 1 kg of strawberries. In this situation, you will not have to stir the fruits, but you can get by by simply shaking the container where the delicacy is being cooked;
It is best to cook the treat in several stages, alternating with standing;
The sugar syrup should be thick;
If you choose a recipe where the berries are covered with sugar in advance so that they release juice, then before adding, pour vodka over the Victoria (1 tablespoon per 1 kg of berries). Alcohol will make the fruit dense.

I repeat once again that the cooking technology is the same almost everywhere. The only difference is that in some recipes we will prepare the syrup separately, and in others we will simply cover the berries with sugar. I like the second option better, since the treat is natural and made without water.

And right away I want to answer the question that worries many:

How much sugar should I put in Victoria jam for whole berries? The answer is simple: 1:1.

For me it’s really very sweet, so I add a little less than a kilogram of sugar.

Ingredients:

Sugar - 900 gr.;
Water - 100 ml;
Victoria - 1 kg.

Cooking method:

1. If you have dirty strawberries, first carefully wash them in small portions and dry them well. Only then remove the sepals.

The sepals must not be removed before washing, otherwise the berry will absorb a lot of liquid and the jam will turn out watery, and the Victoria will become soft.

2. Now prepare the syrup. To do this, pour clean water into the pan and add sugar. Place on the fire and cook, stirring the mixture occasionally, until the sugar is completely dissolved.

3. Next, place the prepared berries in an even layer into the hot sugar syrup. Bring the mixture to a boil and cook for 3 minutes. Turn off the heat and wait until it cools completely. Repeat this procedure with cooking and cooling 5 times.

Please note that during cooking a lot of foam will form on the surface. It needs to be removed.

4. Cool the jam to room temperature and only then pour it into jars. Filled jars must be placed in a pan with water and sterilized for 15 minutes. Then close the jars, cool again and put them in a storage place.

Thick Victoria jam for the winter

And now the cooking option without water, so to speak, is my favorite. According to this recipe, our deliciousness really turns out thick and natural.

Ingredients:

Strawberries - 1 kg;
Sugar - 1 kg.

Cooking method:

1. Sort and rinse the berries. Remove the sepals and place in a large bowl. Cover everything with sugar.

It is better not to use rotten fruits, otherwise during the cooking process the jam will ferment and you will not get a sweet treat, but strawberry wine.

2. Leave the mixture for 3-4 hours so that the berries release juice.

3. After the time has passed, place the workpiece on low heat and bring to a boil.

4. Sugar should dissolve slowly. There is no need to stir the brew, just shake the bowl from side to side from time to time in which the treat is being cooked.

5. After boiling, the mass must be cooked for 5 minutes. Then remove the container from the heat and cool for 3-4 hours. Don't forget to skim off the foam during cooking.

6. When the mass has cooled, put it on the fire again and boil for 5-6 minutes and cool, that is, let it stand for 3 hours. Then continue cooking over low heat in 3 steps of 5 minutes at an interval of 5 hours. Don't forget to remove the foam from time to time.

After completing the above procedures, check the jam for readiness. Firstly, the berries should be transparent, and secondly, a drop of syrup should not spread.

7. The finished treat cannot be poured into jars right away, otherwise the Victoria will float to the surface. Therefore, wait until the brew has cooled down, and only then pour it into sterile jars. Cover with lids and store in a cool, dark place.

Step-by-step recipe for making strawberry jam

If you don’t like thick jam, but prefer liquid jam, then you can additionally add water to any cooking method, that is, prepare the delicacy according to the very first recipe photo. Moreover, the amount of water can then be increased.

Of course, I still recommend cooking the treat without any additives. And by the way, do not forget that during the cooking process the berries cannot be mixed, otherwise you will damage them and not get whole fruits. It is best to turn the container from side to side in which the delicacy is being cooked.

Ingredients:

Victoria - 1 kg;
Sugar - 800 grams.

Cooking method:

1. First of all, sort and rinse the strawberries. Dry and then remove the tails.

Don’t throw away the sepals; you can later use them to make healthy vitamin tea.

3. Leave the workpiece for 3-4 hours. During this time, the sugar will completely melt and Victoria will release juice. Now put the container on the fire and bring to a boil, cook for 5 minutes. When the jam has cooled completely, repeat the procedure.

As a result, the process of cooking and cooling must be repeated 3 times.

4. After the last cooking, cool the treat and pour into steamed glass jars.

5. Now close the workpieces with sterile lids and put them in a storage place.

Victoria jam with whole berries

I'll also tell you a little secret. In order for the brew to have a very beautiful color, add lemon juice or citric acid at the end of cooking.

Ingredients:

Strawberries - 1 kg;
Sugar - 900 gr.;
Lemon juice - 15 grams.

Cooking method:

1. Sort the berries and rinse. Place in a colander to drain all excess water.

2. Carefully remove the sepals. Place the berries in a bowl and cover them with sugar. Leave the workpiece alone for 9 hours, or best of all, overnight.

Use an enameled basin with a wide, thick bottom.

3. In the morning, the berries will give juice, and the sugar will completely dissolve. Place the mixture on the fire and bring to a boil, immediately turn off and wait for the jam to cool completely. Repeat this procedure 3-4 times, do not stir the mass, but shake the bowl a little.

Add lemon juice during the last cooking step. Cool the natural product and pour into sterile jars and seal. Cover the jars with a blanket, wait until they cool completely and store in your usual place.

Video recipe for jam from Victoria “Five Minute”

And in conclusion, I would like to once again draw your attention to the fact that strawberry jam is most often cooked in several batches of 5 minutes each. That’s why the recipes are called “Five Minutes”. Thanks to this technology, all vitamins are preserved and the berries do not become overcooked. And the blanks are stored for 3 years.

Also, according to the recipes described above, you can make jam not only from Victoria, strawberries, but also strawberries, and from other berries. There are a lot of benefits, and the taste is so finger-licking! That's all for today, bye, bye!

Date of publication: 07/04/2017

The most important. Since many are accustomed to calling Victoria strawberry, we will call it that in recipes. If you do not mind…

Thick strawberry (Victoria) jam for the winter with whole berries. How to cook?

3. Next, we need to get the berries out of the syrup. To do this, take a slotted spoon and very carefully transfer them to a separate plate.

5. Turn off the heat and place the previously set aside strawberries in a saucepan with hot syrup.

7. After this time, the berries must be removed from the syrup and boiled for 20-30 minutes, stirring occasionally.

While it is cooking, prepare the jars and lids. They need to be thoroughly washed and sterilized.

Pour the hot jam into jars, close the lids and turn over. And in this state, we leave them to cool completely.

Recipe for strawberry jam without boiling berries (victoria, strawberries or wild strawberries)

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 1.2 kilograms.

Keep in mind that in order for the jam to be stored for a long time, the jars with lids must be well sterilized.

The berries need to be thoroughly washed and the stalks cleaned. Let them dry for a while. Then add sugar. For 1 kilogram of strawberries there is 1 kilogram of sugar.

4. That’s it, seal the jars with lids and put them in the refrigerator.

Keep in mind, since the jam has not undergone heat treatment, it will only be stored longer in the cold!

Victoria or strawberry jam - five minutes for the winter. Strawberry jam recipe 5 minutes

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 600 grams;
water - 250 milliliters.

Please note that in this recipe the strawberries are not mixed, so we immediately put them in the container in which they will subsequently be boiled.

And so, the berries need to be thoroughly washed and peeled. Large strawberries can be cut into halves or even quarters. It's up to you. Personally, I like to cook the berries whole.

2. Let's start with the syrup. Pour cold water into a saucepan, add sugar, put on low heat and cook until the sugar dissolves. Don't forget to stir. And, keep in mind, the water must boil!

4. Next, let's deal with the jars and lids. They need to be thoroughly washed and sterilized.

As you can see, with such a gentle cooking method, absolutely nothing happened to the strawberries; they did not boil over.

Recipe for strawberry jam with large whole strawberries or Victoria berries

The next recipe that I want to offer you is also very tasty and wonderful. We need lemon and mint. But, we will use less sugar and lemon, so the jam will turn out a little sour.

Required ingredients:

strawberries - 1 kilogram;
granulated sugar - 700 grams;
lemon - 1 piece;
mint leaves - to taste.

And so, first we prepare the jars and lids: wash them well and sterilize them.
Next, let's do the strawberries. It must be thoroughly washed and dried. To do this, you can use a paper towel and simply place the berries on it. Then, put them in a container, for example a pan, in which the jam will be cooked and add sugar. Don't mix! Leave them just like that for 8 hours.

2. After 8 hours, quite a lot of juice will appear. Gently mix the whole mass, very lightly, and put it on the fire. Then, add mint here and leave to cook for 5 minutes.

3. Now, take the lemon, wash it and dry it with a paper towel. Next, you need to carefully grate the zest and squeeze the juice out of the pulp.

We grate exactly the yellow layer, do not touch the white one, otherwise it will taste bitter!

Add all this to the jam and cook for another 10 minutes.

4. That's it, the jam is completely ready. All that remains is to pour it into jars and close the lids.

Victoria jam without boiling the berries

Let's start cooking, as usual, with jars and lids. We wash and sterilize them well. Then, remove the stalks from the berries, wash and dry them, placing them on a paper towel.

That's all, the delicious, unusually aromatic jam is ready!

Strawberry jam with gelatin. Recipe with whole berries for the winter

And, in conclusion, I want to offer another great recipe for strawberry jam. It is for those who like thick jam, since gelatin will be used during preparation.

To prepare, we will need the following ingredients:

strawberries - 500 grams;
granulated sugar - 300 grams;
gelatin - 10 grams;
sprig of dry mint (optional).

1. Sterilize jars and lids.

2. Strawberries must be sorted out, poor quality ones must be discarded and washed thoroughly.

3. Place the berries in a saucepan and cover with granulated sugar.

6. Put the pan on the fire again and cook the jam for another 10 minutes, stirring occasionally and skimming off the foam.

7. Meanwhile, pour the gelatin into a bowl and add a small amount of warm water. Mix well, there should be no lumps left.

8. And so, 10 minutes have passed, remove from the heat and begin, stirring continuously with a spoon, gradually introducing gelatin.

9. Put it on the fire again and cook for another 5-7 minutes.

10. The jam is ready, pour it into jars, close the lids and turn it over. Let it cool down.

By the way, you probably already noticed that the jam is liquid. But, it’s only like that while it’s hot, when it starts to cool down, it starts to thicken!

I highly advise you to prepare and try Victoria jam, of all types presented in the article. And choose the best recipe for preparations for the winter.

Bon appetit!