How to make strawberry jam from Victoria for the winter: a recipe for making it at home

Categories: Jams

First of all, you need to decide what “Victoria” is? In fact, this is a common name for all varieties of early strawberries and garden strawberries.

Early varieties have a special taste and aroma. Therefore, it is so important not to spoil it, and to preserve all these qualities for the winter. When you open a jar of strawberry jam in winter, the smell of strawberries will immediately lure everyone in your family out of their rooms.

Ingredients: strawberry, sugar, lemon juice
Time to bookmark: Summer

Let's look at some simple recipes for making strawberry jam from Victoria.

Content

1 A simple recipe for making early strawberry jam in a slow cooker
2 Jam from Victoria for the winter

A simple recipe for making early strawberry jam in a slow cooker

Ingredients:

1 kg strawberries;
700 gr. Sahara.

Wash the strawberries, remove the stem and chop them with a blender or wooden masher.

Pour the resulting mixture into the multicooker bowl and add all the sugar. Turn on the “stew” mode for 30 minutes, and the jam is ready.

Jam from Victoria for the winter

Ingredients:

1 kg strawberries;
1 kg sugar.

Victoria needs to be washed and peeled very quickly, otherwise the berries will take on water and spread. And it's not just ugly. Strawberries in water instantly lose their juice, and therefore their taste. It is better to wash the strawberries in small batches so that they are in the water for no more than 3-5 minutes.

Grind the strawberries with a blender or masher, add sugar and put the pan on the fire.

Bring the strawberries to a boil and skim off the foam. After 5 minutes, after boiling, remove the pan from the stove, cover with a lid and leave to cool completely.

Place the pan back on the stove and simmer the jam over low heat for another 10 minutes, then remove from the stove again.

Such intervals are needed to stabilize the sugar and boil the berries. If you cook strawberry jam immediately for 30 minutes, then there will be no trace left of the vitamins, as well as the fresh aroma.

Bring the jam to a boil for the third time, and after 10 minutes the jam is ready and can be put into jars.

To prevent strawberry jam from darkening during cooking and to remain the same bright red color, you need to add the juice of one lemon to it at the beginning of cooking.

It is better to store strawberry jam in a cool place, but at room temperature it can last for 4-5 months. In a cool place, this shelf life increases 3 times.

I suggest you look at the recipe for quick strawberry jam from Victoria: