Confiture of strawberries for the winter - recipe

If the strawberry harvest at this time of year pleases with its abundance, then it will not be possible to cope with fresh berries even by the whole family. To avoid spoilage of valuable summer berries, we recommend using it at the base of a variety of summer billets. One example of such blanks is the recipe for jam from strawberries for the winter, the variations of which we will talk about in this material.

Confiture of strawberries with gelatin

Berries without pits contain a small amount of pectin, and therefore if you decide to make the berry jelly thick, then without additives like dry pectin and gelatin can not do. In the recipe, we will supplement the confiture with gelatin, but if you avoid animal products, then use agar.

Ingredients:

Preparation

Cut the strawberries into medium pieces and pour it with sugar, leave the berries for half a day to isolate the juice. When the strawberry syrup comes to the surface, pour a gelatin solution into it in a small portion of warm water and leave it to boil for half an hour. During this time, excess moisture should evaporate, and the jam itself, respectively, thicken. At the end of the cooking, pour the lemon juice, and after mixing, spread the strawberry confiture over sterile jars to store it for the winter.

Confiture of strawberry with pectin

The second most popular thickener for home confitures and jams is pectin. It is thanks to pectin that the blanks will acquire the required density, retaining a bright color and not becoming jelly.

Ingredients:

Preparation

After cleansing the strawberries from the stems, mash it with a pulp press so that the berries do not become completely homogeneous, and whole pieces are preserved in mass. Put the strawberry mass on the fire and pour the sugar along with the pectin. Bring the mixture to an intense boil and continue to cook, with regular stirring, for 3 minutes. At the very end, pour lemon juice and clean the dishes with confiture from the fire. Pour all over sterile jars if you plan to leave the blanks for the winter, or try right after cooling.

How to cook confiture of strawberries for the winter?

If you do not chase the density of confiture, then you can do without adding thickeners. Such a confiture will become thick by adding sugar.

As part of this recipe, you can combine strawberries with other berries, fruits or rhubarb.

Ingredients:

Preparation

Place strawberries and sugar in stainless steel or any enameled container. Arrange the dishes over the middle fire and start kneading the strawberries with a mash-press. Try not to overdo and save large pieces of berries. Leave the mass on not too strong fire for 18-20 minutes, stirring occasionally and removing the foam. At the end of the time, the preparation of confiture from strawberries is completed, it can be poured over sterile cans or immediately after cooling.

How to cook a strawberry confiture in a multivariate?

Ingredients:

Preparation

In a bowl, mix the pieces of strawberry with the sugar and the contents of the vanilla pod. Leave everything in the "Keep warm" mode, waiting for the sugar crystals to completely disperse. Then go to the "Baking" mode, pour the pectin, mix and leave everything for 15 minutes. Stir the berries in this case it is necessary every couple of minutes as well as to remove the abundance of the foam formed on the surface.