Strawberry Jam for Winter
Delicious, bright, aromatic, simple, with a summer mood! Strawberry jam for winter is a piece of summer during the long cold months. It’s easy to cook and has an amazing taste. Perfect with tea, coffee, pancakes, or as a filling for pies.
Updated : 21 October, 2025
Easy
More than 1 hour.
Ingredients
3.8 kilograms
Wild strawberry
3.8 kilograms
Sugar
to taste
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It doesn’t matter which strawberries you use - from the store, the forest, or your garden. The main thing is that they’re fresh, fragrant, and whole. Here’s a little bouquet of strawberries to lift your mood!
Step 2
Carefully sort through the strawberries, removing stems and leaves. Discard any crushed or spoiled berries, but you can leave slightly unripe ones - they won’t spoil the jam. This is the most time-consuming part, but it’s worth it for a clean jam. Then gently rinse the strawberries under cool running water using a colander and a gentle shower stream.
Step 3
Let the water drain and immediately transfer the berries to a cooking basin. Layer the strawberries with sugar (I divide mine into two basins, about 2 kg of berries each, and add 1 kg of sugar per basin). Leave at room temperature for 2-3 hours until the berries release juice. Then place the basin on the stove.
Step 4
Start with low heat and gently stir the mixture. Once the sugar has fully dissolved in the released juice, increase to medium heat and bring to a boil. Foam will begin to form. Stir gently and let the jam boil twice, stirring each time to heat evenly.
Step 5
Remove the basin from the stove, push the foam to the center, and scoop it out with a spoon. I gently rock the basin to help gather the foam - be careful not to burn yourself!
Step 6
Add the remaining sugar to the hot jam and stir until fully dissolved. Let the jam cool and rest for 3-4 hours. Then repeat the boiling process two more times. After the third boil, add citric acid and remove the foam.
Step 7
Prepare glass jars: wash with baking soda, rinse well, and place upside down in a cold oven along with the lids. Heat the oven to 300°F (150°C) - sterilize 0.5-liter jars for 10 minutes and 1-liter jars for 15 minutes. You can also sterilize in a microwave or over steam if you prefer.
Step 8
Pour the hot jam into dry, warm, sterilized jars. Seal immediately, wipe clean, and invert the jars to cool. Store in a cellar or refrigerator - it keeps for up to 2 years.
Step 9
That’s it! A bright and beautiful strawberry jam is ready. Enjoy with tea!