What is better to make from strawberries. What can be cooked from strawberries, recipes

What can be done from strawberries to enjoy the taste of berries at any time of the year? AT cookbook Internet presents a huge variety of dishes: drinks, desserts, pastries, preparations for the winter. Preserving Strawberry Recipes beneficial features berries are replenished. While enjoying a berry smoothie today, you might wonder what else can be made with strawberries and milk tomorrow.

Strawberries, wild strawberries, victoria ... We immediately present a garden berry growing in the country. But they all have a different structure, origin, even taste, although they belong to the same family - Rosaceae.

What can be made from strawberries, recipes

The bright fruits of the plant are not loved only by those in whom they cause allergies. There are many recipes for making strawberry mousses, jams, drinks, desserts. Some of them are easy to make, while others take time and effort to prepare. But it's worth it: delicious berry contains beneficial to the body trace elements.

How to make a cocktail so that the taste is excellent and the recipe is simple? Ten minutes to mix the ingredients - and the low-calorie product is ready! One ready-made serving contains only 60 kcal.

Note! The cocktail will be especially tasty and healthy in season. fresh berries. But you can do it in the winter, using frozen fruits.

Composition for 2 servings: 200 ml. milk, 200 g. berries, 1 tbsp. l. honey.

We clean fresh fruits, defrost frozen ones. In a blender, we prepare mashed potatoes from them, add honey. Pour milk into the resulting mass, whisk again. The cocktail is ready. Pour into glasses with a straw, offer guests a healthy, low-calorie drink. On a hot day, you can pre-cool it.

In summer, it is better to eat fresh berries to preserve vitamins. But in winter time you can pamper yourself delicious compote. You will have to be patient, because it takes 1 hour to prepare.

What to cook from strawberries in the season when this berry appears in abundance in summer cottages and garden plots. Recipes with strawberries are traditionally represented by jam and compote. But there are other strawberry recipes that include cakes, cheesecakes and other desserts. Fresh strawberry dishes help to lose extra pounds. The only condition is that dishes with strawberries should be low-calorie. This page contains recipes for strawberries, the rules for storing them in the refrigerator without cooking for the winter. All strawberry recipes can be modified according to taste preferences.

This summer berry is everyone's favorite, and those berries are brought straight from the garden.

Try to eat plenty of garden strawberries, because their fruiting season is quite short, especially if you grow only one variety. But if you have planted early, mid and late garden strawberries, then you will be able to enjoy the berries for several months. Alpine strawberry prolongs the fruiting season until autumn - although it has rather small berries, they are fragrant and tasty. Despite the fact that they are usually used in recipes, fresh strawberries ( heat treatment leads to a loss of color and taste), jam and jam from it are amazing.

How to store strawberries in the refrigerator: storage for the winter without cooking

Storing strawberries is a complex process, as the berry spoils quickly. Once harvested, strawberries with stalks can be refrigerated in a container with a lid for about a day or two if the berries are slightly underripe. Before serving, remove from the refrigerator in advance to warm the strawberries. The following are general information on how to store strawberries in the refrigerator. long time.

Strawberries for the winter without cooking can be stored for a long time without losing their taste and nutritional properties when processed by shock freezing.

Garden strawberries do not freeze as well as other berries, but unripe berries can be open-frozen or placed in containers to be used later in some dishes. Freeze garden strawberries in the form of puree or puree coulisse. If you got a big harvest, then make jam or strawberry liqueur.

Recipes with fresh strawberries

You brought strawberries from the garden, holding them by the stalk - send them directly to your mouth, they will instantly quench your thirst and become a pleasant start to the day, or use recipes with fresh strawberries for cooking. Remove the stalks with sepals and serve the berries with sugar and cream for a great dessert. If the strawberries are truly ripe, the sepals are very easy to tear off, but they can be cut off with a sharp knife. If strawberries need to be washed, rinse them quickly and dry immediately. Taste the berries sprinkled a small amount balsamic vinegar sprinkled with a little black pepper or dipped in melted chocolate. They can be cut into a summer fruit salad, used instead of jam for stuffing sponge cake, put in ice cream, mix in a blender to get a delicious smoothie.

Puree from fresh garden strawberries (strawberries)

Mix the berries in a blender, putting 2 teaspoons of fine sugar for glaze and 1 teaspoon of lemon juice for every 100 g of garden strawberries.

Puree-kulis from garden strawberries (strawberries)

Dilute mashed fresh wild strawberries with water to make a thin sauce and puree in a blender.

Milkshake with strawberries

Home milk shake with strawberries is tastier than any ready-made from the store.

For 2 servings

250 g garden strawberries
300 ml milk
2 scoops of vanilla ice cream

Blend all ingredients in a blender until smooth.

Dessert "Eaton-mess".

Always popular simple and easy summer dessert.

For 4 servings

250 ml whipping cream
2-3 meringues
400 g garden strawberries
150 ml strawberry coulis puree

Whip the cream and sugar to soft peaks - just don't overdo it. Lightly mash the meringues and fold into the whipped cream along with the chopped strawberries and the coulisse puree. Transfer everything to dessert glasses.

Strawberry Cheesecake: Strawberry Recipe and Photo

This cookie-based strawberry cheesecake doesn't need to be baked and uses garden strawberries in three ways. Strawberry cheesecake recipe involves using ready-made shortbread biscuits. For the correct implementation of the strawberry cheesecake recipe, you need to choose high-quality cookies. Look at the finished cheesecake with strawberries in the photo below. The proposed cheesecake in the photo shows the serving option for this dish.

For 8 servings

250 g diet cookies
100 g butter
600 g curd cheese
115 g fine sugar for icing
275 g double cream (30-48% fat)
400 g garden strawberries
juice of 1/2 lemon

Crush cookies and mix with melted butter. Pack this mixture tightly into a greased 23 cm diameter mold. Let it cool for an hour.

Beat until smooth cottage cheese with fine sugar for glaze, leaving 1 tbsp. a spoonful of sugar. Add cream and beat again until smooth.

Finely chop one third of the strawberries and mix with the curd mixture.

Transfer to the base, laid in a pie dish, smooth the surface and leave for 3-4 hours. Put the remaining strawberries, except for three berries, into a blender along with the rest of the icing sugar, lemon juice and 1 teaspoon of water and puree.

Slice 3 strawberries into wedges, spread over the top of the cheesecake, and top with the puree.

strawberries in wine

Strawberries in wine is an option holiday dessert. You can use strawberries and wine for a late candlelight dinner for two.

For 4 servings

500 g garden strawberries
75 g powdered sugar
juice of 1/2 lemon
1/2 bottle semi-dry fruit flavored red wine

Place the strawberries in a bowl along with the sugar and lemon juice, and pour the wine over the top. Stir, cover and leave at room temperature for an hour or more. Then refrigerate for about another hour.

Serve strawberries with a little wine juice.

Buns with strawberries

These buns for tea or for dessert are a treat that is hard to refuse and you want to ask for more. Instead of whipping cream, you can use creamy jam.

For 8 servings

100 g cold butter
juice of 1/2 lemon
350 g self-rising flour
250 ml whipping cream
100 g powdered sugar
1 st. tablespoon fine sugar for icing
100 ml milk
250 g garden strawberries
1 egg
3 art. spoons of strawberry jam

Grind the butter with flour to the state of an oily crumb and mix it with powdered sugar. Mix with warmed milk, leaving 1 tbsp. spoon for later, then with beaten egg, half vanilla extract and lemon juice. Knead the dough with your hands.

Roll out on a floured surface to a thickness of about 2 cm. Cut into 8 circles. Brush the top with the reserved milk and place on a lightly floured baking sheet. Bake the strawberry buns at 220°C for 10-12 minutes to make the buns rise and brown - if they feel empty when you tap on the top, then the buns are done. Cool on a wire rack.

Whip the cream to stiff peaks, adding the remaining half of the vanilla extract and fine sugar for the frosting. Cut the buns in half horizontally and spread the jam on both halves. Put whipped cream on top of jam, and chopped strawberries on top of cream.

Strawberry Cake: Recipe and Photo

This strawberry cake recipe is so easy to make - gather all the ingredients, put it in the fridge. You can see the finished strawberry cake in the photo above.

For 4-6 servings

150 ml orange juice
2 tbsp. spoons of strawberry liqueur
400 g garden strawberries
2 tbsp. spoons of golden syrup (light molasses)
2 egg yolks
100 g butter at room temperature
24 biscuit fingers
200 ml whipping cream

Combine orange juice, liqueur and sugar. Chop 300 g of strawberries, put in a bowl and pour over with a mixture of orange juice and liqueur. Cover and leave to marinate for an hour.

Heat golden syrup over low heat until liquid, then whisk in egg yolks until the mixture becomes pale and creamy.

Now beat the butter so that it turns white and becomes very soft, gradually mix it with the syrup and yolks.

Remove the berries from the marinade and dip eight "biscuit fingers" into the marinade, then place them in a thick layer on a baking sheet lined with parchment paper.

Using a spatula, coat the layer of "fingers" with half of the butter and syrup mixture. Place a layer of strawberry slices on top. Repeat layers and place 8 remaining "fingers" on top. Cover and let cool to firm up the cake.

Before serving, brush the surface of the cake with whipped cream and garnish with halves of berries.

Strawberry Profiteroles

If you like regular chocolate profiteroles, then you will love this option. You will need a jigging bag.

For 6 servings

125 g butter
150 g sifted flour
4 eggs
300 g garden strawberries
300 ml whipping cream
2 tbsp. tablespoons fine sugar for icing
1 teaspoon vanilla extract
75 g chocolate

Melt the butter in a saucepan with 300 ml of water. Increase flame and bring to a boil quickly. Remove the pan from the heat and quickly stir in the flour to form a ball. Cool down a bit.

Gradually stir in the eggs until the batter is quite liquid, like runny sour cream. Transfer the dough to a jig bag with a large, smooth tube and squeeze it into rounds onto a lightly oiled baking sheet.

Bake the strawberry profiteroles at 220°C for 10 minutes, then lower the temperature to 190°C and bake for another 15 minutes until the dough has risen and browned. Poke a hole in the base of each profiteroles, then lay them on their sides and bake for another 5 minutes. Place on a wire rack to cool.

Mash 200 g strawberries. Whip the cream with fine sugar for the frosting and vanilla until soft peaks form, then fold in the mashed strawberries.

Fill the profiteroles with cream using a spoon or a sieve bag (if using a spoon, carefully make a narrow cut and open each profiterole - this will be easier to do).

In a saucepan filled with boiling water, place the bowl so that the bottom does not touch the water, and melt the chocolate in it, which then pour over the profiteroles. Serve with the remaining sliced strawberries.

Strawberry Rum Cocktail

A simple but pleasant cocktail that can be prepared on hastily. If white rum is not available, use vodka.

For 4 servings

100 ml white rum
50 ml rosehip syrup
juice of 1 lime
400 g garden strawberries
4 ice cubes

Mix all ingredients in a blender. Serve the strawberry and rum cocktail in cocktail glasses.

red fruit salad

A beautiful summer dessert filled with different fruit flavors. Serve with a dollop of whipped cream.

For 4 servings

250 g garden strawberries
100 g raspberries
50 g powdered sugar
juice of 1/2 lemon
1 red apple
200 g watermelon pulp
100 g red currant

Put half the strawberries and all the raspberries in a bowl, sprinkle with sugar and pour over the lemon juice. Cover and leave overnight. The next day, the berries will give juice.

Cut the apples into thin slices, remove the pits from the watermelon and cut into cubes. Put in a salad, adding red currants. Mix well. Chop the remaining garden strawberries and add them to the salad as well.

Strawberry ice cream

Serve this ice cream with red fruit salad or eat with strawberry coulisse puree.

For 8 servings

500 g garden strawberries
500 ml whipping cream
125 g fine sugar for icing

Blend the strawberries in a blender until smooth.

Whip the cream, adding the sugar in small batches, until the cream thickens and soft peaks appear.

Gently mix strawberry puree with cream. Transfer to a container with a lid and place in the freezer to partially freeze. Remove from freezer and whisk to break up any ice crystals.

Freeze until solid. Keep at room temperature for 15 minutes before serving.

Some varieties of garden strawberries have a tasteless and rather hard white core near the stalk, in which case the berries must be cut in half and removed before cooking.

Sliced strawberry.

Place garden strawberries, sugar and lemon juice at the rate of 2 teaspoons of sugar and 1 tbsp. a spoonful of juice per 100 g of water - the water should only slightly cover the berries. Boil over low heat until soft.

Strawberry puree.

Whip the stewed strawberries in a blender, check the taste for enough sugar, add if necessary. You can add more lemon juice to bring out the flavor of the strawberries.

Roasted strawberries.

Berries can be roasted whole or sliced. Fry them over medium heat with butter and powdered sugar at the rate of 10 g of butter and 1 teaspoon of powdered sugar for every 100 g of strawberries. Cook, stirring, 3 minutes to dissolve the sugar. Serve with cream or put on toast. Can add balsamic vinegar, black pepper, or lemon juice to bring out the strawberry flavor.

What can be cooked from strawberries - TOP 10 recipes from the magazine "site"

Strawberries are one of the most delicious garden berries. Both adults and children adore her. Already in spring, fragrant, juicy, appetizing berries appear on store shelves. Of course, it is most useful to eat them fresh and without sugar, but it is not tastier, because you can cook a lot of strawberries different dishes- from delicious desserts before original salads: bright taste and the unique aroma of this berry cannot be compared with anything.

Strawberries are ideal for making mousses, jams, pies, syrups, compotes, cocktails, homemade ice cream. Strawberry desserts are unusually fragrant, and Strawberry jam turns any pastry into a delicious dessert.

In cooking, strawberries are especially valued for their versatility: this berry is combined with chocolate, yogurt, milk, cream, various fruits and absolutely any dough.

Strawberry Recipes

Recipe 1.

You will need: 1 smoked or boiled chicken breast, 150 g of Beijing cabbage, 70 g of pineapple (canned), 6-7 medium strawberries. For dressing: juice of half an orange, 2-3 tablespoons of cold-pressed olive oil.

Cut the chicken breast into pieces or disassemble with your hands into feathers. Chinese cabbage cut into strips. Cut the pineapple into cubes. Wash the strawberries, dry on a sieve, remove the tails and cut each fruit into 4 parts. Combine chicken, pineapple, cabbage in a salad bowl, mix and put the salad on a plate in a slide, and distribute the strawberry pieces around. Drizzle the salad with dressing made from olive oil and orange juice. Serve immediately.

Recipe 2.

You will need: 2 cups of peeled strawberries, 2 cups of skimmed milk, half a cup of sugar (preferably brown), 2 coffee spoons of lemon juice.

Place peeled, washed and dried strawberries on paper towels in a blender or food processor and puree. To get rid of the small seeds that are in strawberries, wipe the berry puree through a sieve. Add sugar, milk and lemon juice to it. Mix everything with a whisk and refrigerate for at least 2 hours, the dessert should freeze. After that, transfer the chilled strawberry mixture into a special ice cream machine (or into a regular container) and send it to the freezer. This dessert is prepared very quickly, in just 10 minutes, but it turns out to be refreshing, very light and not too sweet - this is the perfect treat for summer. If you are watching your figure, you can add less sugar or use natural honey instead.

Recipe 3. Strawberry jam (whole berries, in own juice)

You will need: 1 kg of strawberries, 600-700 g of sugar.

Rinse the berries carefully and place on a sieve. Tails can be left, but it is better to carefully clean the fruit from them. For this recipe for strawberry jam, it is better to take dense berries so that they keep nice shape in the workpiece. Sprinkle dried strawberries with half the sugar. Leave overnight for the juice to release. The next day, strain it into a saucepan, and discard the berries in a colander. Boil the juice and drop the berries into it right in a colander for 20 seconds. Then put the blanched berries in jars, and in berry syrup Pour in the second half of the sugar and let it boil with constant stirring. It should boil no more than 30 seconds. Pour the berries with hot syrup, cover the jars with lids, sterilize for 10 minutes in a saucepan of boiling water, roll up the jars and wrap them overnight.

Recipe 4.

You will need: 100 g of fresh or frozen strawberries, 1 banana, 200 ml of yogurt or milk, 1 tablespoon of honey (or sugar), ice if desired.

Wash banana and strawberries. Peel the banana, cut into random pieces. Dry strawberries, free from ponytails. Place fruit in a blender bowl, send honey, yogurt (milk) and ice cubes (optional) there. Beat well until smooth. Serve in tall glasses. So refreshing sweet cocktail Strawberry Banana is perfect for breakfast or a snack. If you are using frozen berries, no ice is needed.

Recipe 5. Homemade strawberry ice cream

You will need: 300 g of strawberries, 2 yolks or 1 egg, 100-120 g of sugar (can be brown), 1 dessert spoon of powdered sugar, 400 g of cream (fat content 33-35%).

First, prepare the berries: peel the stalks, wash and dry. Cut 200 g of strawberries into small slices, combine with powdered sugar and leave for a quarter of an hour to soak the berries and let the juice flow. Mash the remaining strawberries into puree, mix with yolks (or egg) and sugar. Whisk well. Adjust the amount of sugar to taste, depending on the sweetness of the strawberries: if your berries are sour, you can add more sugar. Send the resulting mass to a small saucepan. Strain the berries soaked in sugar through a strainer, and pour the syrup that has formed into a saucepan with a sweet egg-strawberry mass. Heat over medium heat until thickened, with constant stirring, until the mass becomes like jelly. This fudge needs to be cooled: first put the saucepan with it in cold water, and then send it to the freezer for 20-30 minutes. The mass should thicken well, otherwise the cream will fall off when the fudge is added. Whip the cream into a fluffy foam, quickly stir in the fudge, add the strained pieces of berries, put the resulting creamy-berry mass in portioned vases or in a container with a lid. Send to the freezer until completely frozen.

Recipe 6.

You will need: 300 g of fresh strawberries, half a packet of vanilla sugar, 1 tablespoon of lemon juice, 2 tablespoons of semolina, 250 ml of water and sugar to taste.

Sort the berries, rinse, remove the tails, fill with water, let it boil and cook for a quarter of an hour over medium heat, stirring constantly. Grind the resulting mass through a sieve. Put the resulting puree in a metal saucepan (but not in an enamel pan), pour in the lemon juice, add sugar. Discard the cake, for the mousse you only need mashed potatoes. If the berries are sweet, you need to take quite a bit of sugar, about 2 tablespoons. Bring the berry puree to a boil with regular stirring, add semolina and cook for 15 minutes over low heat, stirring constantly. Remove the saucepan from the heat, cool the berry mass (while it cools, stir a few more times so that a film does not form), and then beat well with a mixer, arrange in bowls and refrigerate for 7-8 hours. During this time, the mousse will harden, become dense, but at the same time very tender and airy. It is better to prepare such a dessert in the evening. Then your morning will start with a light and delicious breakfast that will remind you of a carefree childhood.

Recipe 7.

You will need: 100 g of buckwheat flour, 0.5 teaspoon of salt, 300 ml of water, 400 g wheat flour, sour cream (honey, jam) for serving. For the filling: 2 cups fresh strawberries, 1 cup sugar.

Sift buckwheat and wheat flour on the table. Make a well in the middle and pour in the pre-salted water in portions, stirring gently. Knead a homogeneous dough, roll it into a thin sheet and cut out circles using a special mold or a regular glass. Cut the berries into slices, arrange the strawberries into circles, sprinkle with sugar, fold the dough in half and pinch the edges. Cook the products in a pot of boiling water for 5-7 minutes. Serve dumplings with jam, liquid honey or sour cream.

Recipe 8.

You will need: 1.5 cups of oatmeal and wheat flour, 10 large strawberries, 3/4 cup raisins, 0.5 teaspoon of soda, 1 egg, 1 teaspoon of salt, 0.5 cups of milk, 1 cup brown sugar, 0.5 cup refined vegetable oil, a pinch of cinnamon and vanilla sugar.

Preheat the oven to 190º. Rinse the raisins, steam for 15 minutes with warm water and discard on a sieve. Sift flour into a bowl along with cinnamon, salt and soda. Pour in cereals. Cut peeled and washed strawberries into small pieces. Mix sugar, butter, egg, vanilla, milk, raisins and strawberries together. Mix everything gently so as not to damage the berries, and then combine the resulting mass with the flour mixture. Cover a baking sheet with baking parchment, oil it and spread the dough in the form of small round mounds at a small distance from each other. The dough rises well, but does not spread. It needs to bake for 20-25 minutes. It turns out very fragrant, tasty and unusual oatmeal cookies one might even say festive.

Recipe 9.

You will need: 150 g of cottage cheese (preferably homemade, medium fat content), 120 g of butter, 2-3 tablespoons of sugar, a pinch of salt, a pinch of vanilla sugar, 140 g of sifted wheat flour. For pouring: 120 ml of sour cream with a fat content of at least 20% (preferably homemade), 2 small eggs, a pinch of vanilla sugar, 200 g of fresh strawberries, 3-4 tablespoons of sugar, 1.5 tablespoons of cornstarch.

Grind cottage cheese thoroughly with butter. Add sugar, salt and vanilla to the butter-curd mass. Mix everything well. Gradually add the sifted flour and knead the dough, but not for long. You should get a soft and sticky dough. Roll it into balls, shape into circles and arrange in cupcake tins. Circles in size should be such that the dough is evenly distributed over the bottom and sides, about 0.4-0.5 cm thick. Send the molds with the dough for 10 minutes in the freezer. Preheat the oven to 220º. For filling, mix eggs, sour cream, sugar, starch and vanilla. Whisk the resulting mixture lightly. Then prepare the strawberries: wash, remove the tails, if the berries are large, cut them. Remove the dough molds from the freezer, spread the strawberries over them and pour the berries with the egg-sour cream mixture. Bake 30 minutes. Remove from the oven, let the biscuits cool slightly, and top with whipped cream and strawberries, if desired.

Recipe 10.

You will need: 750 g cream cheese(for example, Almette, Philadelphia), 1 tablespoon lemon juice, 300 g fresh strawberries, 15 g starch, 250 g sugar, 100 ml heavy cream, 0.5 teaspoon salt, 2 yolks + 3 eggs, strawberry or any other berry sauce. For the cake: 200 g of Yubileiny cookies or any other delicious shortbread biscuits, 80 g of softened butter.

Turn the cookies into crumbs (it is better to do this with a blender), combine with softened butter and scroll again in the blender bowl. Put the resulting cake base into a mold, level it well and tamp it down, refrigerate. Stir the cheese so that it becomes homogeneous, and add salt, sugar and starch sifted through a strainer to it. Gently mix everything until smooth, but do not beat. Then add eggs and yolks one at a time, add cream and lemon juice. Mix everything gently. Remove the form from the refrigerator and put the filling on the butter-sand cake. Bake the cake for 10 minutes in an oven preheated to 200 °, and then for about 1.5-2 hours at a temperature of 100 °. The cheesecake is ready when the center jiggles slightly, but it should not be runny inside. Ready pie cool, refrigerate overnight, and garnish with sliced strawberries the next day. Serve cheesecake with berry sauce.

Recipes with strawberries will delight both children and adults, especially sweet dishes. They and festive table decorate, and an ordinary day can easily be turned into a real holiday. Strawberry dishes are ideal for romantic dinner, festive feast, children's breakfast, family dinner. The main thing is not to be afraid to experiment.

Do you want to surprise your guests? wrap up fragrant berries into marzipan. Do you want to please the kids? Serve them in cottage cheese baskets - there will be no end to delight. Are you taking care of your figure? Make jelly from sweet berries. Love dumplings? In season, make them with strawberries. Try new recipes with strawberries, surprise your guests, spoil your loved ones and be happy!

The consistency of the berries intended for compote should be dense, and the berries should be dry.
Strawberry compotes should be prepared in small containers (half-liter jars), which reduces the heating time. The shorter the heating time, the less vitamin C, coloring matter is destroyed, the beautiful appearance compote.
It is important that the berries are of the same maturity and size.
With any method of preparing compotes, the preparation of berries is the same. Berries sorted by color and size are washed in cold water, for washing it is better to use a colander, immersing it three times in a bucket of water. Then the berries are cleaned of sepals.

First way. Prepared berries are placed in jars, compacted by tapping the jars on the table, and poured with pre-boiled and strained syrup of 20 ... 25% concentration. The syrup should completely cover the berries. Then the jars are covered with lids and put in a pot of water to warm up. If the berries were poured with hot syrup, then the water in the pan should be hot. Then the water temperature is brought to 80°C and the 0.5 liter jars are pasteurized for 7…8 minutes, 1 liter for 12-15 minutes. If there is no thermometer, the water is brought to a boil and boiled for 4 and 7 minutes, respectively. This method is the easiest, but compotes lose their beautiful appearance during storage, the berries float, there is more syrup than berries.

The second way. Prepared and washed strawberries are placed in an enamel pan, pouring sugar over the berries in layers, and kept in a cold room until juice is obtained. Then the pan is put on fire, the temperature inside the mass is brought to 85 ... 90 ° C, gently stirring from time to time, and kept at this temperature for 5 minutes. At the same time, jars, lids, a pouring spoon are sterilized in another pan. Pouring compote into hot jars is carried out alternately, after filling the jar it is immediately rolled up. Simultaneous filling of several jars is unacceptable, since the compote may cool, the free space will be filled with air, which can cause fermentation during storage. This method is used if you need to quickly process a large number of berries. With this method, berries are more crumpled, vitamin C is destroyed faster, since heating is carried out in an open dish.
For 1 kg of berries - 200 ... 300 g of sugar.

The third way. The berries are placed in an enamel bowl, sprinkled with sugar in layers, and put in a cold place until the berries are compacted and the juice is released. After that, the berries are carefully transferred to pre-sterilized jars to the height of the shoulders. The juice remaining in the pan is heated to 80 ° C (without boiling), pour the berries into it, cover with lids and put in a pot of hot water to warm up. At a water temperature of 80 ° C in a saucepan, 0.5 liter jars are kept for 7 ... 8 minutes, 1 liter for 12 ... 15 minutes. In boiling water, the exposure time is reduced to 4 and 7 minutes, respectively. Then the jars are taken out, rolled up and placed upside down for additional heating of the lid. With good thermal insulation, the jars cool down during the day, which makes it possible to completely eliminate fermentation and bombing.
For 1 kg of berries - 200 ... 250 g of sugar.

The fourth way (for diabetics). Prepared berries are placed in jars, poured with hot water or juice from rejected berries without sugar. The temperature regime for heating the cans is carried out similarly to the first method.

Fifth way. Berries placed in jars up to their shoulders are poured with hot juice from rejected berries, heated to 80°C. Sugar is pre-dissolved in the juice. Hot jars are placed in a pot with hot water and at a temperature of 80 ° C they are kept in jars with a capacity of 0.5 l - 7 ... 8 minutes, 1 l - 12 ... 15 minutes; when boiling - respectively 4 and 7 minutes. After warming up, the banks are taken out, rolled up, put upside down. This method gives a compote of better quality compared to the previous one, since the shape, color, and aroma of berries are better preserved.
For 1 liter of juice - 300 g of sugar.

Sixth way. With this method, as with the previous one, the berries are poured with juice, only in this case red currant juice is used, which usually begins to ripen at the end of the strawberry fruiting period. Compotes prepared in this way are considered the best, have a pleasant, harmonious taste and aroma. The berries filled with juice and sugar are evenly distributed and do not float, as the gelling substances of the red currant envelop each berry. But most importantly, the color of the berries is preserved throughout the winter.
To prepare compote in this way, the juice with sugar is heated to 80 ° C and the berries packed in jars are poured into it. At a temperature of 80°C, 0.5 liter jars are kept for 6…10 minutes, 1 liter for 12…15 minutes.
For 1 liter of redcurrant juice - 400 g of sugar.
As already noted, the coloring substances of strawberries are not stable, they quickly collapse, forming a brownish color and losing their attractive appearance. To slow down the destruction of dyes, citric acid can be added to the syrup at the rate of 4 g per 1 liter of syrup, or 1 glass of red currant juice per 1 liter of syrup.

To obtain juice, the berries must be ripe, whole, fresh and undamaged. Good quality juice is obtained from small-fruited, intensely colored berries.
The sorted berries are washed, after draining the water they are laid out in a nylon or canvas bag and the juice is squeezed out. The resulting juice is filtered through a conical fabric filter, poured into an enamel pan, heated to 85°C, kept at this temperature for 5 minutes. When hot, pour into jars and bottles heated in a steam-water bath, cover with boiled lids, place in a pan with water heated to 60 ° C and pasteurized at a temperature of 85 ... 90 ° C: jars with a capacity of 0.5 l - 12 minutes, 1 l -15 minutes, 3L - 20 minutes. After pasteurization, jars or bottles are immediately sealed and inverted for additional sterilization of lids and air cooling.
The pulp obtained after pressing contains a large amount of extractive substances and is suitable for recycling. It is laid out in an enamel pan, added chilled to 40 ° C boiled water at the rate of 1 liter per 5 kg of pulp, mixed, kept for 5 hours, again laid out in a canvas bag and pressed. The resulting juice is filtered, added to the originally obtained one, or sugar syrup is prepared on it to sweeten the juice.
To get a good quality drink, 4 ... 5 kg of pulp is laid out in a ten-liter bottle, poured with warm 35% sugar syrup in the amount of 4 liters. The neck of the bottle is tied with gauze and placed in a warm place. On the 4th to 6th day, when the pulp rises and the juice remains at the bottom, a water seal is installed on the neck of the bottle and kept for 20 days. Then the pulp is squeezed out and the juice is filtered through a cloth cone filter. The resulting juice is also poured into a bottle, a water seal is installed again and kept for another 20 ... 30 days. After that, the juice is carefully drained from the sediment and poured into prepared bottles, which are sealed with clean plastic stoppers and taken out to a dark, cold room for storage.

JAM

First way. Fresh strawberries are sorted by size, removing leaves, damaged, unripe or overripe berries. Sorted berries are washed in a colander by three times immersion in a bucket of water. The washed berries are cleaned of sepals, placed in an enamel pan or basin, poured with hot sugar syrup and kept for 4 hours. Then boiled in 3 doses.
For 1 kg of strawberries - 1.5 kg of sugar and 1.5 cups of water.

The second way. Jam from juicy berries can also be prepared with a single boil. Peeled strawberries are covered with sugar, kept for 3-4 hours (at this time it releases part of the juice), after which they are boiled over low heat until tender.
For 1 kg of peeled berries - 1.2 kg of sugar.

JAM

Ripe, well-colored strawberries are suitable for making jam. It is washed, sepals and stalks are removed, as well as damaged berries.
Prepared berries are placed in an enamel pan, half of the sugar put according to the recipe is added, kept for 16 hours, after which the remaining sugar is poured and cooked until cooked with constant stirring over low heat. When cooking jam, make sure that the sugar does not burn. Insignificant burning sharply worsens the appearance and taste of the jam. Hot jam is packed in prepared dry jars, covered with lids, tightly corked. Pasteurized jam keeps better. To do this, hot jam is packed in heated dry jars, covered with lids, corked loosely, placed in a saucepan with water heated to 70 ° C and pasteurized at a water temperature of 95 ° C in a saucepan: jars with a capacity of 0.5 l - 15 minutes, 1 l - 25 minutes. During pasteurization, the pot should be covered with a lid, the water level should be 3 cm below the top of the necks of the jars. After pasteurization, the jars are finally sealed. For 1 kg of strawberries - 1.2 kg of sugar.

JELLY

Jelly is made from fresh unripe, intensely colored berries. They are placed in a colander, which is immersed three times in a bucket of water, after draining the water, they are cleaned of sepals and impurities. The sorted berries are laid out in an enamel pan, 2 cups of water are added, put on fire, boiled for 10 minutes at a low boil. The resulting juice is drained and filtered through a nylon bag, after which it is boiled down to half of the original volume, removing foam and impurities with a slotted spoon. Sugar is added in several steps, heated to a boil with constant stirring, pre-dissolved gelatin and citric acid are added. Bring to a boil again and, when the sugar is completely dissolved, take a sample with a spoon for jelly. If the jelly poured on the plate thickens quickly, the cooking is considered finished. If the jelly is not ready, add a gelatin solution, a little citric acid and boil to the desired consistency.
For 1 kg of strawberries - 2 cups of water, 700 g of sugar, 10 g of gelatin, 2 g of citric acid.

FREEZING

First way. Berries with dark colored dense pulp are selected and the stalks are separated. Peeled berries are washed in the shower or by repeated immersion of a colander in a container of clean water, followed by rinsing. Washed berries are carefully laid out in a thin layer on clean paper or cloth to dry for 15-20 minutes. The dried berries are transferred to an enamel bowl, sprinkled with sand in layers, placed in the lower part of the refrigerator for 2-3 hours. During this time, juice is released from the berries, in which sugar is partially dissolved and syrup is formed. After that, the mass is carefully, avoiding the deformation of the berries, shift the prepared container and fill it with syrup with sugar. If used as a container glass jars, they are filled to the shoulders and put in freezer until complete freezing of the mass. Then the jars are closed with polyethylene lids. When using metal cans, the mass is frozen, and then, holding the can in warm water, take out the frozen briquettes, put them in plastic bags and store them in the freezer.
For 1 kg of strawberries -200 ... 300 g of sugar.

The second way. Prepared berries are laid out in a clean container, slightly compacting, but not deforming. The syrup is cooled in advance, the berries are poured with cold syrup and placed in the freezer for a day to freeze, after which the jars are closed with lids and put back in the freezer for storage.
For 1 liter of water - 400 g of sugar.

STRAWBERRY DRINK

Strawberries are sorted, placed in a colander, immersed three times in a bucket of water, after draining the water they are cleaned of sepals and impurities, sprinkled with sugar or powder, put in a cold place for 6-8 hours. When the berries secrete juice, it is filtered through a nylon filter or two layers of gauze, squeezed, drained into a glass jug and cooled. Waste after separation of the juice can be used to obtain vinegar.
For 1 kg of strawberries - 200 g of sugar or powdered sugar.

MORS

The berries are sorted, washed, the stalks are removed, kneaded and the juice is squeezed through gauze. Marc is poured into 1 l hot water and boil on low heat for 5 minutes. Then filter, add sugar and previously squeezed juice.
For 1 liter of fruit drink - 200 g of berries, 120 g of sugar.

KVASS

For 5 liters of kvass take 1 kg of strawberries. The berries are sorted, washed, the juice is squeezed out, and the pomace is poured into 5 liters of water and brought to a boil, after which it is removed from the heat and allowed to cool. After cooling, the broth is filtered, squeezed juice, 100 g of sugar, 25 g of yeast, 250 g of honey and 5 g of citric acid are added. The mixture is well mixed and put for 1-2 days in a warm place for fermentation. Then kvass is bottled, 5-6 raisins are added to each bottle, corked and put in a cold place.