Tips and tricks

Strawberry and lemon jam recipes for the winter

Strawberry jam is one of the most popular homemade preparations. It is appreciated for its amazing taste and aroma, ease of preparation. However, in addition to the "classic" five-minute, there are other recipes. Many of them include additional ingredients, the taste of the dessert only benefits from this. For example, you can make strawberry lemon jam. It not only "sets off" the sweetness of the berry, but also increases the shelf life of the product.

Why add lemon to strawberry jam

Lemon is added to strawberry jam for several reasons:

  1. Lusciously sweet homemade desserts are not to everyone's liking. Lemon very successfully "balances" the taste of the jam, adding a slight pleasant sourness to the sweetness. To determine the exact ratio of ingredients to your taste, you will have to experiment.
  2. Homework becomes more useful. Everyone knows that lemon is rich in vitamin C, which is necessary for strengthening immunity, preventing colds and viral diseases. Ascorbic acid does not endure heat treatment without losses, but most of it is preserved in strawberry jam. Such a dessert will help to cope with winter and spring vitamin deficiency.
  3. The acid contained in citrus is a natural preservative. The shelf life of strawberry jam without lemon is shorter. It is especially recommended to add citrus to the workpiece if its recipe provides for a relatively small amount of sugar (it also has preservative properties).
  4. Lemon contains pectins. This makes the jam thicker. Subsequently, it is more convenient to use it as a filling for baking, an interlayer for cakes.

Strawberry and lemon are a very good combination for homemade preparations.

Important! Strawberry-lemon jam looks more aesthetically pleasing. Berries retain their brightness and color saturation.

Selection and preparation of ingredients

The most suitable strawberries for jam, of course, are those that are harvested from their own garden. The variety can be anything. However, if you plan to keep the berries intact, it is best when they are small to medium in size.

If you don't have your own strawberries, you have to buy them. Whenever possible, this is done on the market. Jam from store-bought berries is often practically devoid of a characteristic aroma and taste, because they are treated with various chemicals to increase the shelf life.

Jam strawberries should be ripe with firm flesh. Neither unripe berries, nor the so-called "substandard" are suitable. The first - because they do not have taste and aroma, which should "give" to the dessert. The finished product does not even have a characteristic color; it is unusually pale and sour. Overripe, crumpled berries that have already begun to rot make a watery and very ugly jam. In addition, it will quickly deteriorate if you skip at least a small piece of rotten pulp during their preparation.

Before boiling the jam, wash the strawberries thoroughly. The pulp of ripe berries is very tender, therefore, in order not to damage, they are put in a large basin, a bowl and poured with cool water. After about 15-20 minutes, soil particles and plant debris are separated from the skin.

After that, the strawberries are manually removed from the container in small portions, transferred to a colander, and excess water is allowed to drain. Finally, the berries are dried by spreading them on paper or linen napkins, towels.

Wash strawberries carefully, but very thoroughly.

The final stage is the removal of the stalks and sepals. Here, too, you need to act carefully so as not to crush the strawberries.

As for lemon, any citrus bought in a store is suitable for jam, the skin of which is painted in an even, typically "lemon" color and has no mechanical damage. It must be thoroughly washed, scalded with boiling water. Further, depending on what is indicated in the recipe, remove the zest from the lemon with a grater or knife (only the yellow layer, the white unpleasantly bitter), squeeze the juice or cut into thin slices, while removing the seeds.

Strawberry Lemon Jam Recipes

Lemon in strawberry jam provides the taste of "classic" homemade preparations with a certain exoticism and piquancy. There are a lot of recipes with such an ingredient, but the ideal ratio of acid and sweetness for yourself will have to be determined empirically.

How to make strawberry lemon jam

For the "basic" version of strawberry jam with lemon you will need:

  • fresh strawberries - 1 kg;
  • sugar - 1 kg;
  • medium-sized lemon - 1 pc.

Prepare it like this:

  1. Cover the washed and dried strawberries with sugar, let stand for about an hour.
  2. When juice begins to stand out, add lemon to the same container. It is cut into quarters, each cut into thin slices.
  3. Place the container on the stove, over low heat. After 5-7 minutes, if enough juice comes out, mix gently.
  4. Let the jam boil. Make the fire a little stronger. Removing the foam, cook for another 20-30 minutes, achieving the desired consistency. "Classic" jam is considered ready when a drop of it that has fallen from a spoon does not spread over the saucer. But, focusing on your own taste, you can make it thicker or thinner.
  5. Arrange in jars, close with lids.

If desired, the amount of sugar in the jam can be increased or, conversely, you can take more lemons.

Important! Lemon jam (strawberry or any other berry) should not be cooked in metal dishes. Otherwise, virtually all vitamin C is destroyed.

Strawberry Jam with Gelatin and Lemon

Strawberry lemon jam is very thick with the addition of gelatin. It looks more like jam in consistency. Required Ingredients:

  • fresh strawberries - 1 kg;
  • sugar - 1 kg;
  • medium-sized lemon - 1 pc.;
  • gelatin - 1 sachet (10 g).

The dessert is prepared like this:

  1. Put the strawberries in a suitable container, cover with sugar. Put on minimum heat.
  2. When juice begins to stand out, stir gently and increase heat to medium.
  3. Let the jam boil. Reduce heat again to low. Cook for another half hour, periodically skimming off the foam.
  4. Pour in the juice squeezed from lemon, remove from the stove after ten minutes.
  5. Add the prepared gelatin immediately. The instructions are always on the packaging. The standard option is to fill it with water in a ratio of 1: 8, let the mass swell for about half an hour, and then heat over low heat or a water bath until the lumps are completely dissolved.
  6. Stir the jam for 2-3 minutes, pour into jars, roll them up.

You can safely decorate pastries and cakes with a ready-made dessert, it will definitely not spread

Important! Strawberry jam with lemon and gelatin is very convenient to eat with pancakes, cheesecakes, pancakes, without fear of staining clothes or tablecloths.

Strawberry jam-five minutes with lemon

This recipe makes strawberry jam with lemon juice very fast. The ingredients are the same as for the first recipe.

Then they act like this:

  1. Cover the berries with sugar, let stand for 3-4 hours, occasionally shaking the container.
  2. Add lemon juice there, put on the stove.
  3. Bring to a boil over medium heat, skimming off the foam.
  4. Reduce it to a minimum. After five minutes, remove the container from the stove.
  5. Arrange the jam in the jars, close.

Important! The finished jam turns out to be relatively liquid, but retains the benefits and taste of fresh berries to the maximum.

A not very thick dessert is suitable for soaking biscuits

Strawberry jam with lemon zest

For cooking you will need:

  • fresh strawberries - 1.5 kg;
  • sugar - 1 kg;
  • medium-sized lemon - 1 pc.

The process is quite lengthy:

  1. Cover the strawberries with sugar (preferably in layers), leave for 6-8 hours. If you shake the container periodically, you will get more juice.
  2. Put on low heat, bring to a boil, add lemon zest.
  3. After 2-3 minutes, remove from the stove, allow to cool completely. It takes 5-6 hours.
  4. Bring to a boil again, immediately remove from heat, cool.
  5. Cook for the third time until tender - 20-25 minutes after boiling. Arrange in banks, cork.

Outwardly, the zest in the workpiece is not noticeable in any way, but it tastes very good

Important! If desired, vanillin (about 1 tsp) or natural vanilla (1/3 of the pod) can be added to the jam. The ingredient does not "interrupt" the strawberry taste, on the contrary, it favorably sets it off, makes it richer.

Strawberry jam with basil and lemon

Required ingredients for such a recipe:

  • fresh strawberries - 1 kg;
  • sugar - 0.75 kg;
  • medium-sized lemon - 1 pc.;
  • fresh basil leaves - 15-20 pcs.

How to make lemon and basil strawberry jam:

  1. Put strawberries, sugar and finely chopped or minced lemon into a container. Mix gently, let stand for 2-3 hours.
  2. Bring to a boil over low heat, add basil leaves. After 15 minutes, remove from heat, cool completely.
  3. Repeat twice more. You do not need to cool the jam the last time. It is immediately laid out in banks, closed with lids.

Important! Instead of regular sugar, you can take cane sugar, it is not so sweet, so you will need more (about 1 kg). Dessert with him gets a very original flavor.

Basil can be added not only to jam, but also to other homemade preparations with strawberries.

Strawberry jam with lemon and mint

To prepare it you will need:

  • fresh strawberries - 1 kg;
  • sugar - 0.75-1 kg;
  • medium-sized lemon - 1 pc.;
  • fresh mint leaves - 15-20 pcs.

Making strawberry jam with lemon and mint is easy:

  1. Cover the berries with sugar, leave for 4-5 hours, occasionally shaking the container.
  2. Bring to a boil over low heat, add mint leaves after five minutes, remove from heat after another five minutes, cool completely.
  3. Put it back on the stove. Add zest and lemon juice five minutes after boiling. Cook for another 15 minutes. Let it brew for 8-10 hours.
  4. Boil the jam again, immediately after boiling, remove from the heat, put in jars.

Mint strawberry jam has a very unusual, refreshing taste.

Important! The dessert turns out to be quite liquid. Therefore, it can be diluted with ordinary drinking or soda water, getting a kind of strawberry mojito.

Terms and conditions of storage

Strawberry jam with lemon for the winter, subject to the technology of its preparation, can be stored for up to three years. Moreover, it is not necessary to keep it in the refrigerator. Any dark, cool enough place will do. In a house it can be a cellar, a basement, an attic, in an apartment - a storage room, a glazed balcony.

A prerequisite for long-term storage is complete sterility. Therefore, not only berries, but also containers need preliminary preparation. Jars and lids must be sterilized, before that they have been thoroughly washed first with dishwashing detergent, then with baking soda.

The classic "grandmother's" ways are to hold containers over a boiling kettle or "fry" them in the oven. Now you can use modern household appliances - a multicooker, a microwave oven, an airfryer. Immediately before closing the jars of strawberry jam, the lids are placed in any container of suitable size for 2-3 minutes and poured with boiling water.

The finished product is laid out in the jars immediately, hot. Then the containers are turned over with the lid down, wrapped in a blanket and in this form they are allowed to cool completely. Only then can they be removed to a suitable storage location. If this is not done, condensation will inevitably accumulate under the lid, provoking the development of mold, and it can also rust.


Strawberry jam with lemon is thicker and brighter than usual jam. But the main difference is, of course, taste. The luscious sweetness of the dessert is not to everyone's liking. And when lemon is added, especially in combination with spicy herbs, the jam becomes slightly sour, the taste is very balanced. It is extremely easy to make such a preparation for the winter; it will not take much time. The presence of several recipes allows you to experiment and find or create yourself the most suitable option for yourself.

Watch the video: Homemade Strawberry JamOnly three ingredients Recipeby Umm e Naeem (July 2021).