The best and simple strawberry confiture recipes for the winter

Strawberry confiture for the winter is prepared according to various recipes that do not require mandatory dosage compliance. You can use additional flavoring ingredients or exclude some of the proposed ones. The main task is to get a dessert with whole pieces of fruit in thick syrup.

Features and secrets of cooking

Confiture differs from ordinary jam or jam in its structure

In dessert, the fruits should be whole in thick syrup. Use any thickener or make a blank without it, in the latter case, increase the frequency of boiling. To preserve the integrity of the fruit, the product undergoes repeated, but short heat treatment on low heat.

Basic requirements for processing:

1. To avoid oxidation, use non-metallic utensils.
2. Cook in an enameled pot or pan with a non-stick coating.
3. The container is washed with hot water and soda, poured over with boiling water and sterilized. Preserved in pre-prepared glass jars.

The lids are boiled for 15 minutes. Pour the product boiling. To prevent the glass from cracking, the jars are heated before packing.

Selection and preparation of ingredients

Confiture is made from fresh or frozen raw materials. Only ripe fruits of good quality are used: without rotten areas and mold, with a pronounced aroma.

Preparation:

1. Strawberries are sorted out, fruits that are in doubt are removed.
2. Rinse thoroughly under a tap with warm water.
3. Lay out to evaporate the remaining moisture on a fabric base.
4. Large fruits are cut into several parts.

The variety and shape of berries for the preparation of confiture do not play a role

Step-by-step recipes for strawberry confiture for the winter

In a number of recipes for harvesting strawberry confiture for the winter, partial grinding of raw materials to a homogeneous consistency is provided. In other versions, the berries are processed whole. If thickeners are not used, then sugar for confiture is taken in equal parts with strawberries. After cooling, the syrup will become thick – this is a necessary condition for the preparation of the product. To make the dessert less sweet, gelling agents are used.

A simple recipe for strawberry confiture for the winter

This recipe takes a little time and a minimum of ingredients. Required products:

• strawberries – 2 kg;
• sugar – 1,8 kg;

Confiture preparation algorithm:

1. Raw materials are placed in a non-metallic container. Sprinkle with sugar and stir.
2. Leave for 8-10 hours so that the crystals dissolve in the resulting strawberry juice. During infusion, it is necessary to carefully mix the mixture with a wooden spatula or spoon so as not to damage the berries.
3. The syrup is separated, put on a slow fire, boiled for 20 minutes. Stir constantly so as not to burn.
4. The juice is returned to the berries, allowed to cool and put in the refrigerator for 12 hours.
5. After the time has elapsed, the procedure is repeated. Remove the berries, boil the syrup for 15 minutes.
6. Pour boiling liquid over strawberries. It is better to do this in the evening and leave the workpiece for the night.
7. In the morning, the syrup is drained, boiled for 5 minutes, strawberries are added and kept boiling for another 5 minutes.

Poured into jars and rolled up.

Strawberry confiture is dark red and very fragrant

The best recipe for delicious and thick strawberry confiture for the winter

Required components:

• strawberries – 2 kg;
• sugar – 1 kg;
• gelfix – 2 sachets;
• lemon – 2 pcs .;
• vanillin – ½ tsp (you can take to taste).

Preparing strawberry confit for the winter:

1. Separate from the total mass of 700 g of berries, grind with a blender to a puree state, boil for 5 minutes. After cooling, put in the refrigerator.
2. The remaining raw materials are covered with sugar, stirred, insisted for 10 hours, so that the crystals are completely dissolved.
3. Strawberry puree is added to whole berries, citrus juice is boiled over low heat for 15 minutes.
4. Remove from the stove, after 4 hours, when the mass has completely cooled down, return to the fire, add vanillin, cook for another 15 minutes.
5. Before the end of cooking, add gelfix, stir, let it boil for 2 minutes.
6. Canned in banks.

The structure of the confiture according to the recipe is jelly-like with pieces of berries

Strawberry confiture with gelatin for the winter

This recipe contains the following ingredients:

• strawberries – 2 kg;
• gelatin – 6 tbsp. l .;
• sugar – 1,5 kg.

Recipe:

1. If the berries are large, they are cut into two parts.
2. Spread in layers, sprinkle with sugar. It is better to do this in a cooking container.
3. In order for the berries to give the juice, close and leave for 10 hours. The container is placed in a cool room.
4. Send to the stove, cook for 15 minutes, remove the foam.
5. Allow the mass to cool. The procedure is repeated.
6. At the beginning of re-cooking, gelatin in a bowl is poured with 150 ml of warm water.
7. At the end of cooking, a thickener is introduced, kept on fire for one minute. Dessert is put into jars and rolled up.

The density of the syrup is adjusted by adding gelatin.

Strawberry confiture for the winter with pectin

The confiture recipe includes the following components:

• pectin – 30 g;
• strawberries – 2 kg;
• sugar – 800 g;
• citric acid – 10 g.

Preparation:

1. The berries are cut into four parts, covered with sugar, insisted until the juice appears.
2. They put it on the stove. Stir constantly so that the composition does not burn. Bring to a boil and turn off.
3. Allow the mass to cool.
4. Turn on the fire again, cook for another 20 minutes.
5. Acid and pectin are added, kept in the stage of slow boiling for 5 minutes.

Pour into jars, roll up, turn over on lids, insulate until cool.

Large berries are cut, small ones are processed whole.

How to cook strawberry confiture for the winter with agar-agar

Components:

• strawberries – 1,5 kg;
• agar-agar – 15–20 g; (depending on the desired density);
• sugar – 1 kg;
• lemon – 1 pcs.

Jam recipe:

1. 500 g of berries are crushed to a puree state.
2. Sugar (0,5 kg) and citrus juice are poured, boiled until the crystals dissolve.
3. The mass is cooled and put in a cold place.
4. The remaining strawberries are sprinkled with layers of sugar, insisted for eight hours.
5. Strawberry puree and whole berries are combined with the resulting syrup, boiled for 15 minutes, allowed to cool.
6. Turn on the household appliance on medium heat, introduce agar-agar. Bring to a boil and turn off immediately.

Preserve confiture in jars, put on lids.

After adding agar-agar, it is not recommended to boil the mass

With vodka

Ingredients:

• strawberries – 1,5 kg;
• vodka – 150 ml;
• citric acid – 10 g;
• sugar – 3 kg.

Preparation:

1. Sugar is divided into two parts. Citric acid is added to 1,5 kg, mixed.
2. Put a layer of strawberries, a little vodka and sprinkle with sugar in a cooking container. All alcohol and sugar mixed with citric acid will go away.
3. The container is covered and cleaned for 10-12 hours in the refrigerator.
4. During this time, the crystals will dissolve, the berry will give juice and will be in syrup.
5. The blank is put for cooking, the remaining 1,5 kg of sugar is poured.
6. When the mass boils, the fire is reduced to a minimum. Keep on the stove for another 20 minutes. During the cooking process, the resulting foam is removed.
7. The boiling mass is packed in jars and sealed.

Alcohol is added to enhance the aroma of strawberries, during boiling, the alcohol completely evaporates

With basil

According to the recipe, you can use fresh or frozen berries. In the second case, heat treatment will take less time. The texture of strawberries will be soft. Pre-raw materials are left for six hours at room temperature. During the defrosting process, juice will appear.

Ingredients:

• strawberries – 2 kg;
• basil (greens) – 30 g;
• sugar – 1,3 kg;
• pectin – 40 g;
• lemon – 2 pcs.

Confiture preparation algorithm:

1. If the berries are fresh, then they are covered with sugar (1 kg). Leave for 10 hours for the appearance of juice.
2. Thawed are combined with the same amount of sugar. Put on the stove for cooking.
3. Pectin is mixed with the remaining sugar.
4. Cook for 15 minutes, add citrus juice.
5. Add whole sprigs of basil and boil for another 10 minutes.
6. The mass is allowed to cool, the herbs are removed, the thickener is added.
7. Boil. When hot, they are laid out in containers and sealed.

You should not abuse basil, spicy herb should not interrupt the aroma of fresh berries

With mint

Melissa can be substituted for mint in this recipe. The taste of the dessert is unusual, with refreshing notes.

Required components:

• mint – 2 branches;
• strawberries – 1 kg;
• sugar – 750 g;
• citric acid – 8 g;
• agar-agar – 10 g.

Technology of preparation:

1. I mix the raw materials with sugar, set aside in a cold room for the night so that the berries give off the juice.
2. Mint can be finely chopped and left in the dessert, or boiled with it and then discarded.
3. Bring strawberries to a boil. Boil with acid and mint for 15 minutes.
4. Turn off the stove, insist six hours.
5. Re-boil for 20 minutes, before cooking, a thickener is introduced and the household appliance is turned off.
6. Confiture canned, insulated for a day.

Mint gives the dessert a subtle menthol flavor and taste.

Terms and conditions of storage

Store confiture in a room with a temperature not higher than +4 ⁰C and not below zero. The basement should be with low humidity and without access to light. Under such conditions, the shelf life of the blank is 2–2,5 years. If the jars are at room temperature, the jam retains its nutritional value for 12 months.

Conclusion

Strawberry confiture for the winter is prepared in several stages; with a short heat treatment, the berries keep their shape well and retain most of the useful elements. Serve with pancakes, pancakes, tea, add to cocktails or ice cream. The product obtained according to recipes without the addition of a thickener can be used for filling rich pastries. If gelling agents are included, then after heating the structure will become liquid.