How to make Victoria jam. Preparations from Victoria (garden strawberries, wild strawberries): jam, jelly, compote, drying

Summer is a wonderful time for greens, vegetables, fruits and berries. If garden strawberries grow on your plot, you are the owner of a real treasure. Large-fruited strawberries were brought to Europe from America, one of the varieties was the Victoria variety. This berry took root and was so loved that all garden strawberries soon began to be called Victoria. This variety has been gone for a long time, but we make our favorite jam, still calling it “Victoria jam.” But the taste of the jam does not depend on the name, but rather depends on some subtleties of preparation. Shall we get started?

Let's collect a fresh berry and take granulated sugar. We've just started making strawberries, so I'm making a small first batch. You can increase the amount of berries and sugar accordingly.

Take berries that are approximately the same size so that they cook at the same time. If the berries are large, you can cut them into halves. But first you need to remove the sepals, rinse the berries in running water, and to completely remove the sand, lower the berries into a container of water, rinse carefully and remove with a slotted spoon; all excess will remain at the bottom. Dry the berries in a colander or sieve. Transfer the berries to an enamel bowl in which you will cook the jam, add the same amount of sugar.

Cover with a towel and leave for 30-40 minutes, let the berries give juice. One of the subtleties of making Victoria jam is that you don’t need to add water, the juice from the berries will be enough. Water will increase the cooking time, the berries will be overcooked, and the syrup will lose its natural color. After 30 minutes, enough juice was released to start cooking our jam.

Place the pan over high heat and bring the syrup with the berries to a boil, stirring gently with a silicone or wooden spatula, being careful not to damage the berries. Boil for 1 minute and remove from heat. Using a slotted spoon or spoon, skim off the thick foam. Leave the syrup to cool for 10-15 minutes. During this time, the berries will be soaked in syrup and will become almost ready.

After the time has passed, put the pan on the fire again, but on a small one. We need to slowly simmer the berries in the syrup for 15-20 minutes. If you have a large amount of jam, increase the cooking time by 10-15 minutes. The syrup should boil down a little during this time. Remove the jam from the heat and skim off the foam. Leave the jam to cool slightly again and repeat cooking a third time, only this time cook for no more than 10 minutes. If you are making jam in a quick batch, you can boil it twice.

Victoria jam is ready! Amazing aroma, color and taste! The berries are evenly distributed in the syrup, and the syrup itself is rich and thick. Please, help yourself!

It’s so good to drink a cup of tea with this wonderful jam, sitting on the veranda in the evening, in peace and quiet. A spoonful of Victoria jam adds harmony to this world)))

Strawberries, both fresh and as part of preserves, jams or compotes, are a favorite treat for many.

This berry is rich in vitamins A, B, C, E, P, folic acid, organic acids, microelements, pectin, and antioxidants. It has a beneficial effect on arterial pressure, normalizes metabolism, strengthens the immune system.

Due to the fact that during cooking strawberries lose most of their beneficial properties, cold method Its preparation will allow you to get aromatic, tasty and most importantly healthy jam.

Victoria jam without cooking

Classic recipe for jam without cooking

For jam, it is advisable to use freshly harvested. If you use berries for canning that have previously been in the refrigerator for some time, the strawberries may lose their natural aroma and sweetness and, accordingly, the taste will be reflected in the quality of the jam.

Strawberries – 2 kg
Sugar essence – 2 kg

Strawberry fruits are peeled and the berries are thoroughly washed. cold water. At the preparatory stage of preparing jam, only ripe and whole fruits are selected. Overripe, damaged or rotten berries are not suitable for preservation.

Place the strawberries on paper towels and leave for a few minutes to drain excess moisture from the berries. Grind strawberries using a meat grinder or blender. The ground berries are placed in pre-sterilized jars so that there is space left from the top of the container. The remaining space of each container is covered with a thick layer of sugar essence. Roll up glass jars lids, leave at room temperature until cool, and then transfer the jam to a cool place.

It is convenient to sterilize glass jars in microwave oven. To do this, put the containers in the microwave and warm them up for three minutes. Alternatively, you can put the jars upside down in the oven for ten minutes. Moreover, the temperature during sterilization should not exceed 100 degrees.

Easy No Boil Victorian Jam Recipe

This method of preparing sweet preserved Victoria strawberries will appeal to many housewives. The boiling process lends itself only to syrup for jam. At the same time, the red berries retain their shape, do not lose their beneficial properties, and the jam itself turns out aromatic and very tasty.

Victoria strawberries - 2 kg
Drinking water – 0.5 tbsp.
Sugar – 1 kg

Remove the stems from ripe strawberry berries and wash the fruits several times with running water. For convenience, use a colander or sieve. Then the strawberries are transferred to a separate deep container and left aside. At this time, pour half a glass of cold water into the pan and add sugar essence. Simmer the sweet mass over low heat until viscous, remembering to continuously stir the syrup.

Prepared berries are poured with hot syrup, cover the container with a lid. Leave the strawberries at room temperature until the syrup has cooled. During this time, the berries will release juice, the amount of syrup will increase and it will become more liquid.

The sweet liquid, separately from the berries, is poured into a saucepan, brought to a boil again, and simmered over the fire for ten minutes. After the third process of boiling the syrup, the jam is immediately poured into sterilized jars and sealed with metal lids.

Store Victoria jam without cooking on a shelf in the pantry or cellar.

Victoria is a variety of garden strawberry. Its berries, unlike other varieties, are the largest and most aromatic. Victoria turns out to be very delicious jam. It is cooked according to the same rules as in the case of strawberries or wild strawberries.

Preparing Victoria for making jam

Wash the ripe berries under running water and dry on a towel. If you are sure that the Victoria is clean, collected from your own garden bed, you don’t have to wash it. Once dry, remove the sepals from the berries. Set the smallest berries aside and cut the larger ones into halves or quarters. Try to get them the same size as the set aside Victoria. If this is not done, then small berries will cook faster, and large ones will begin to boil.

Rest Victoria with sugar for jam

Place the prepared berries in a wide bowl. Place whole ones on the bottom and cut ones on top. Sprinkle the Victoria with granulated sugar - do it evenly. For every kilogram of berries, take 1 kg and 300 g of sugar. Cover the basin with a towel and let the sugar soak in the Victoria juice. Depending on its juiciness and total number raw materials, this will take from 5 to 8 hours.

Making Victoria jam

Place the bowl of Victoria in the sugar mixture on very low heat and wait until it boils. Skim off any foam that has formed. Cook the jam like this:

• 5 minutes – boiling.
• 4 hours – cooling.
• 10 minutes – boiling.
• 6 hours – cooling.
• 15 minutes – boiling.
• 20 minutes – cooling.

Victoria jam packaging

Place the jam in sterilized jars when it has cooled slightly - the last 20 minutes. If the product is packaged very hot, then when the lids are rolled up, the berries may rise right up to the lid. This will not affect the taste, but the appearance of the jam will not be very presentable. If the dessert is allowed to cool slightly before packaging, the berries in the syrup will be distributed evenly.

Storing Victoria jam

Like any jam made from berries or fruits, it should also be stored in a cool and dark place. On a light kitchen shelf it will quickly lose its rich, bright color and turn brown. If there is no room in the refrigerator for jars of Victoria jam, then you can put it in a regular pantry or closed cabinet. To keep it warm without problems, the jam should be additionally sterilized. How to do it:

• Pour warm jam into hot 0.5 liter jars.
• Cover the jars with hot lids.
• Place the jars in a saucepan and pour into it hot water. It should reach the hangers of the cans.
• Transfer the pan to the stove and turn on the heat.
• Bring the water in a saucepan to a boil and boil the jars of jam for 15 minutes.
• Remove the jars from the boiling water and quickly seal the lids.

Transfer the jars to the pantry after they have cooled completely.

Although the Victoria berry itself is very aromatic, you can add mint, lemon zest or even basil to its jam. Additives will enrich the dessert and make it very original. It is recommended to add aromatic leaves or lemon peel during the last third boil and remove them after the last third cooling. For 1 kg of berries, aromatic spices will require 1 or 2 teaspoons.

Recipes for strawberry jam for the winter

Jam from Victoria for the winter is one of the most simple recipes in my cookbook. It's so easy to cook that any beginner can handle the task...

5 hours

280 kcal

5/5 (4)

Personally, I love Victoria (garden strawberry) jam. Even as a child, I loved to spin around in the kitchen when my grandmother skimmed off the foam, which I immediately devoured. The aroma spread throughout our old five-story building. So I learned the recipe for this delicacy almost in infancy. And now I will share it with you.

You will need:

Ingredients

• enamel dishes,
• wooden spoon or ladle.

Jam from Victoria, perhaps. one of the simplest recipes in my cookbook. It is so easy to cook that any beginner can handle the task. The main thing in our business is step-by-step preparation.

1. To start picking berries at the grandmothers' market. I try to buy medium-sized berries, but if I come across large ones, I just cut them with a knife. I do not recommend taking overripe berries (they can be easily distinguished by appearance). Spoiled, broken, cracked berries are not suitable for jam. Make sure that the berries are whole, otherwise they will give juice even at the stage of washing and drying.
2. I'm at home I thoroughly clean Victoria, I wash it under cold water in a colander and make sure that the water drains thoroughly. I separate the tops carefully so as not to damage the berries. I cover the table with several clean towels and let the berries dry for half an hour.
3. In a large enamel pan I sprinkle the berries and add sugar in a 1:1 ratio. One of my friends spends one and a half kg of sand on 1 kilogram of berries, fearing that her jam will turn sour. I have never had anything go bad even in this ratio. I don't know what it depends on. Maybe it's the temperature of the house or the humidity. Or on shelf life. But you can add an extra 300g of sugar just in case. For the berry to produce juice, you need to wait an hour. I leave the pan, covered with a cloth, and go about my business for now.
4. Now that the preparation is over, you can start cooking. Having first stirred the mixture with a wooden spoon, I put the pan on the fire, but do not bring it to a boil. A small fire is needed. From time to time I go up to my Victoria to stir it, remove the foam (and eat it).
5. In order not to spoil the jam, it needs to be cooked in several stages. Two is enough for me. After an hour, I turn off the stove and leave the workpiece to cool. After three hours, I start cooking again, making sure that the jam thickens and the excess juice evaporates. This time I bring the jam to a boil, still remove the foam and cook after boiling for no more than 15 minutes.
6. I leave it to cool on the stove. Some of my friends cook Victoria in three batches, but two were always enough for me. Some people even manage to make jam in one hour, but this was not in my grandmother’s recipe, so we will stick to the canons. The main thing in making jam is not to overcook it, otherwise it will be ugly and tasteless. And not very useful. In addition, overcooked jam will quickly become sugary and will be unsuitable for food.

I never bothered with sterilization. I have a second refrigerator for winter preparations. I store jam in it. You should only sterilize the lids and seal the jars if you plan to store the jam in the cupboard. But one forgotten jar stood on my shelf and didn’t even turn sour. But it’s safer to store it in a cool place. I wash the jars thoroughly with baking soda(lids too), pour boiling water over them and put my fragrant jam into containers. I sort the jam already cooled. I use the same spoon that I used to mix the jam. You cannot use a metal spoon when cooking.

I simply cover some jars with cling film or parchment paper and secure the homemade lid with an elastic band. And in Anna Karenina there was even advice to sprinkle a piece of paper with rum to prevent mold from forming.

What is the best way to eat Victoria jam?

It’s so nice to sit on the balcony in winter, drink tea from a cup, and snack on your favorite toast with grandma’s jam. Our jam goes with everything- for pancakes, loaves, cookies, for pies. You can simply eat it separately, add it to milk for cocktails, or decorate ready-made sweet dishes. As you can see, making Victoria jam is as easy as shelling pears; you can store it in the cellar or refrigerator. Be sure to try this fortified and delicious dessert.

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Every housewife should prepare tasty, aromatic and healthy jam from Victoria berries for the winter, the recipe of which has been developed and modernized since ancient times. In the cold season, it will remind you of the warm summer and enrich the body with missing vitamins. This delicacy is credited with many healing properties, and adults and children adore its taste.

To ensure that the delicacy is not only aromatic and tasty, but also beautiful, you should take into account certain features of its preparation. Ideally, the syrup should be transparent and the berries intact. When cooking, never add water. Victoria contains a lot of juice, and excess moisture will require additional cooking time to evaporate. As a result, the dessert will be overcooked.

To prepare a delicacy from summer aromatic berries you only need to... good mood, without unnecessary fuss. In order for it to last as long as possible and not spoil, you should know exactly the time required for cooking.

Victoria produces quite large fruits, and in order for them to be completely cooked, you need to accurately calculate the time. The prepared jam should be poured into jars while hot and then immediately rolled up. This will reduce the consumption of sugar during cooking. For one kilogram of berries you will need only 0.5 kg of granulated sugar.

If it seems that the jam is not thick enough, then during the last cooking it should be boiled to the desired consistency. As the dish cools, it becomes thicker, which is definitely worth taking into account. To check, you can drop a drop of syrup onto a plate. If it does not spread, then the dessert is ready.

Large berries are not suitable for making jam, so they are sorted in advance and medium-sized and well-ripened ones are selected. After this, the strawberries are placed in a colander and washed. The excess moisture should drain off after a while, after which Victoria should be placed on a paper towel and dried. The tails and stalks are removed from the fruits, and those that show signs of spoilage are discarded.

How to make Victoria jam

Over a long history, a huge number of recipes for making delicious and healthy jam from Victoria fruits (strawberries) have been created. Every housewife has the opportunity to surprise her household and guests by creating a unique recipe with the addition of one or another ingredient or spices.

A simple recipe for the winter

To cover this healthy treat with whole aromatic berries, you will need to take:

• Victoria - 1 kg;
• granulated sugar - 800 g.

Cooking technique

In order to make Victoria jam, the standard ratio of berries to sugar is 1:1. However, you can use less sugar. In this case, a dosage of less than 650 grams is not allowed. Otherwise, the fruits will “sparkle.” So, the dessert is prepared according to the following scheme. The berries are laid out in a suitable container in layers, each of which is sprinkled with sugar.

If it remains at the end, then simply pour it on top of Victoria and smooth it out. Leave to steep overnight until the juice is released. In the morning, boil and boil for 7 minutes, then remove the foam and let cool. This operation is performed 3 times. To make the delicacy thicker, cook it longer the third time. As soon as the drop does not spread on the plate, the dessert can be placed in a sealing container.

Five Minute Recipe

• granulated sugar - 0.7 kg;
• Victoria - 1 kg.

Re-sort the berries, wash them, cut large ones into slices. The syrup should be boiled separately in an enamel container over high heat, adding sugar and 250 ml of water. Pour the fruits into boiling syrup and cook for 5 minutes. The dish is stirred using a wooden spoon. Ready!

Jam from frozen Victoria

If in summer period for some reason it was not possible to prepare a treat from healthy berries It's no problem for Victoria. You can always correct the situation and use frozen fruits for this. Required:

• frozen Victoria - 1000 g;
• lemon - 0.5 pcs.;
• granulated sugar - 1000 g.

Defrost the berries, rinse and sprinkle with sugar. Leave overnight to allow sufficient juice to release. In the morning, put the container on the fire and boil, then turn the heat up and simmer for 5 minutes. Periodically stir the dish and skim off any foam that has formed. At the very end, add lemon juice and mix thoroughly using a wooden spoon. Ready!

How to store Victoria strawberry jam

It is important not only to prepare, but also to properly store Victoria jam. If the dish was prepared without cooking or was closed with leaky lids, then such a product is best stored in the refrigerator. After opening, the container is stored only in the refrigerator and for no more than 2 weeks. The dessert can be used both for direct consumption and for preparing culinary masterpieces.

Hermetically sealed jars with well-cooked jam from Victoria are sent to a dark and cool room. The ideal place would be a basement with moderate humidity; in extreme cases, a pantry would be suitable. The shelf life of this delicacy is about 3 years.