Strawberry jam as jelly recipe. Delicious strawberry jelly

Hello dear readers. I don't know about you, we are already in full swing for the strawberry season. It's time to think about tasty preparations for the winter. Every year we prepare jam, compote, freeze berries. Then in winter you open the jar and enjoy the excellent aroma and taste. This berry is one of the earliest that appears on our sites. In fact, there are a lot of recipes, but today we will talk about how to cook Strawberry jam with gelatin.

We are used to making strawberry jam, or jam with whole berries, which is not much unusual recipe... But it has many advantages.

No matter how hard we try to boil it down, the jelly still won't work. And this can be used in the filling for pies and pies. It does not run off bread or rolls.

It is stored as an ordinary delicacy, it is perfect for breakfast, it is a pleasure to drink with a cup of tea. While there is a berry, you can prepare.

If you have not tried it, then even more so, make a couple of jars to sample, you will like it. While the season, you need to procure. Moreover, a good harvest is promised this year. And if you have your own crop, then it is doubly pleasant.

Suitable for application on a cake, for layering cakes. It goes well with sour cream.

In a cool place, it becomes even thicker. You can cook either mashed potatoes or with whole berries. Berries can be taken both large and small.

Strawberry jam with gelatin recipe for the winter with whole berries

This delicacy turns out to be very tasty, thick, and aromatic. One of my favorite blanks. I love to cook this for pies, cakes, pies.

Even pouring into a bowl and serving with tea is great. I always treat friends, some like it so much that they ask for a recipe. On winter evenings it is great to sit with friends with a cup of tea in hand. And I always serve something delicious.

Ingredients:

• 1.5 kg. strawberry
• 50 grams of gelatin
• 600-700 grams of sugar (depending on the sweetness of the berries)
• 300 ml. water

Important! From this amount of products, 2 liters of jam are obtained. You can cook it using 4 cans of half a liter, or roll up in liter ones.

We use the most common gelatin, pour it into a cup, plate, mug. Pour in water, the water should be at room temperature, leave it for 15 minutes to swell.

We will prepare the jars, they need to be washed. We sterilize in the way you are used to: in the oven, microwave, over steam. Wash the lids, add water, boil for 5 minutes.

We sort the berries to remove spoiled, rotten, and low-quality ones. It is very important. The main thing is that they are all whole. We tear off the ponytails.

We rinse from sand, from dirt, this is important, as it will grind on teeth later. Let the liquid drain, you can put the berries in a colander.

We move the berries into a saucepan, preferably with a thick bottom, and cover with sugar.

You can sprinkle the strawberries with sugar in layers. We put on a small fire. With a wooden spatula or silicone, mix very gently, it is important not to crush the berries. We do this from the bottom up.

After 5 minutes, the sugar will dissolve. Now we need to wait until everything boils. From the moment it boils, foam will appear on the surface. Moreover, the more intensely it boils, the more foam there will be. So turn the heat down to medium and remove the foam. This will help the jam be clearer.

After 10 minutes of boiling, turn off the heat. It is important for us periodically, during the cooking process, to gently stir the berries.

Now is the time to remember about gelatin. It is believed that it cannot be boiled, it does not become jelly-like. I boiled, everything gels perfectly.

When we turned off the jam, after a couple of minutes add gelatin to it and mix well. I stir for one minute to dissolve it.

Then pour into prepared jars, and close with lids. Strawberries will be runny at first, so don't be intimidated by this.

After cooling, the mass will become thicker, whole berries will be in jelly. I want to replace that they do not fall apart during the cooking process.

It becomes especially thick after you put it in the refrigerator. Of course, not immediately, but after complete cooling.

Strawberry jam for the winter with gelatin

A great option to make a thick strawberry treat is to add gelatin to the berry puree. It does not affect taste.

The recipe is good because there is no need to put a large amount of sugar, and the treat is prepared quickly. You can store jam with gelatin for no more than 2 years.

Products:

• a kilo of strawberries;
• 200 g sugar;
• 20 g of gelatin.

Cooking process:

1. Remove bad berries, rinse suitable ones, tear off the stalks, let the water drain.

2. Grind the strawberries with a blender or otherwise in mashed potatoes.

3. In a container, mix berry puree, gelatin and granulated sugar.

4. Put on fire and bring to a boil, stirring the mass.

5. As soon as the delicacy boils, the fire must be screwed on.

Boil the mass for 6 minutes and pack it hot in pre-prepared jars. Twist.

How to make strawberry jam with gelatin and lemon

A tasty and aromatic treat can be prepared in different ways. Just imagine the poured cottage cheese pancakes, pancakes, donuts, thick jam that does not spread and is great for decorating a variety of desserts.

If you want seedless, then chop the strawberries, rub them through a sieve, and then mix with sugar. The result is seedless strawberry jelly.

Ingredients:

• 1 kg of strawberries
• 800 grams of sugar
• 40 grams of gelatin
• 1 lemon
• 200 grams of room temperature water

1 Wash the strawberries, sort out, remove the tails. Grind it with a blender in mashed potatoes.

2. Mix with sugar.

3. Wash the lemon well and pour over with boiling water. Gently remove the yellow skin from the lemon using a grater. White is not needed, otherwise it will taste bitter. Squeeze the juice from the lemon.

4. Mix the zest and juice with strawberries and sugar.

5. Fill the gelatin with water, leave to swell for 15-20 minutes.

6. Put the jam on the fire, simmer, stirring for 10 minutes. The fire should be medium so that it does not boil.

7. Remove the foam. Turn off the gas, meanwhile the gelatin will swell. Put it on water bath, melt while stirring.

8. Pour the gelatin into the jam, stir.

9. Put on fire, boil for 5 minutes, pour into sterile jars, close with sterile lids.

It turns out delicious delicacy with citrus notes. If you like, you can add orange juice and zest instead of lemon. A great addition to tea. Try it, I'm sure you will like it!

Strawberry jam with gelatin and mint for the winter

Mint adds aroma and flavor to berry treats. Preparing fast way with whole berries, and since it is liquid, we add gelatin, which makes it much thicker.

Ingredients:

• 1 kg. strawberry
• 600 grams of granulated sugar
• 4 teaspoons of gelatin
• 70 grams of water
• fresh sprig of mint (lemon balm can be used)

Important! From this amount of products, 1 liter of jam is obtained.

First, prepare the jars. It is better to wash them well. I don't know how, I wash with baking soda. Then the cans need to be boiled over the kettle, or the sterilization process must be carried out in any convenient way.

Boil the lids in water. It is important to use sterile containers.

Wash the strawberries, remove the tails. Let the berry drain. Do not take bad and damaged ones, especially rotten ones, otherwise you will ruin everything.

Cover the berries with sugar. Wash a sprig of mint, tear off the leaves, add to the jam.

We put on fire, simmer for about 10 minutes, stirring constantly, especially at first, until the sugar has dissolved.

We remove the foam that forms. The fire should be medium or minimal. No violent boiling. Leave to cool for 30 minutes. So we boil it 3 times. Cook for 10 minutes, set aside for 30.

Pour gelatin warm water, leave to swell. It will take 10-20 minutes. Then, when the jam boils 3 times, add gelatin into it and mix. Boil for another 5 minutes.

Pour it hot into jars and place it under a fur coat, that is, wrap it up until it cools. After cooling, we put it in a cold place.

Enjoy winter when it's cold, snow outside when it's cold. And you get a real "berry pleasure".

Sweet, juicy fragrant strawberry everyone is familiar and loved by many. It is she who, together with a forest relative, strawberries, opens the summer season, and some varieties also close it, bearing fruit until mid-September. Enough time to eat plenty of bright berries and have time to make preparations for the winter: compotes, preserves, jams, confitures, jellies ... Especially jelly! It is dense, but at the same time tender. It can be both sugary sweet and slightly sour. And it's not difficult to cook it, the main thing is to have a good recipe on hand.

The subtleties of cooking canned strawberries

Homemade berry jelly significantly differs from the transparent desserts with which we spoil our loved ones and ourselves from time to time. They are made from juice, milk, and sometimes pure water, simply dissolving the contents of bags with colored gelatin in it. Such delicacies can be easily cut with a knife, they can be cooked without sugar - if, for example, you are on a diet - and ... cannot be stored for more than 3-4 days.

Homemade jelly prepared for the winter is a completely different matter. First, it doesn't have to be really dense. It is enough if the fragrant berry mass does not creep in all directions when trying to spread it on a sandwich. Secondly, during cooking, you cannot do without sugar: the sweet ingredient will not only significantly improve the taste of the future delicacy, but also increase the shelf life of your workpieces, and also contribute to gelling. The latter circumstance is of particular importance, since strawberries contain little natural pectin thickener (less than 0.5 g per 100 g of pulp), the lack of which will be compensated by sugar.

The proportions of berries and sugar will vary depending on where you are going to store summer dessert and how soon you intend to use it.

Jelly, cooked hot and packed in jars with hermetically sealed lids, will wait an hour and a year, and a half, or even two hours without any problems. And you do not have to occupy the shelves of the refrigerator: banks will comfortably settle in the closet or at the back wall of the wardrobe. The main thing is to keep them away from the battery and not to arrange sudden changes in temperature by dragging them from the room to the balcony and back. The amount of sugar that will be needed to prepare such a delicacy is determined by each housewife independently. Classic recipes a 1: 1 ratio is recommended (1 kg of sugar for each kilogram of berries). But if the strawberry you got is very sweet, the content of the sweetener can be reduced to 800-500 g, and if the berries are watery and in some places unripe, it can be increased to 1.5 kg.

Nuance: if you take an amount of sugar less than that specified in the recipe (but not less than 500 g per 1 kg of berry mass), the dose of gelatin, pectin and other similar substances will have to be increased, or the finished product will turn out to be too liquid. We will talk about the exact proportions below.

Cold-cooked jelly - in other words, strawberries ground with sugar - are best kept in the refrigerator. Please note that only the densest and ripe berries are capable of gelation in such conditions. top grade... If the strawberry pumped up, turned out to be watery or greenish, the desired consistency will not work. Which, however, will not in any way affect the taste of your homemade preparations.

It is better not to spare sugar here, since the sweet ingredient will almost completely assume the role of a preservative: increase its amount to 1.5-2 kg per 1 kg of berries. And so that the prepared delicacy does not ferment for sure, additionally fill the prepared strawberries with a layer of sugar 10-12 mm thick, creating a kind of "cork" from oxygen. Equip each jar with a tight-fitting nylon lid, and until spring you do not have to worry about the safety of its contents.

Some housewives divide such jelly into portions and send them to the freezer.

Although the garden strawberry dessert turns out to be truly magnificent, do not miss the opportunity to prepare a jar or two of forest strawberry jelly on occasion (not to be confused with strawberries!) It has a very special taste, unique aroma and a long list of vitamins in its composition. True, some housewives believe that a delicacy made from wild berries is slightly bitter, so do not skimp on sugar - it compensates for the bitterness.

Recipes in your piggy bank

There are many recipes for strawberry jelly that can brighten up your winter evenings with reminders of a warm summer for many months. With whole and chopped berries, with gelatin and pectin, with applesauce as a gelling component - there are plenty of options. Choose what you like best?

Dessert for the winter from whole berries with gelatin

Ingredients:

• 1 kg fresh berries strawberries;
• 1 kg of sugar;
• 20 g of gelatin.

Preparation:

1. Wash the strawberries, sort out, remove the green tails. It is not scary if some berries are slightly dented, the main thing is that there are no rotten spots on them.
2. Put the berries in a saucepan, preferably an enamel one, cover with sugar and let stand for 1-2 hours.
3. Place the pot over low heat. Bring the fragrant brew to a boil, remembering to stir it regularly, and let cool slightly.
4. Soak gelatin in cold water... It will swell for 30–40 minutes, so you will have enough time to cool the strawberries completely and boil them again.
5. Turn off the stove, add the swollen gelatin to the hot strawberry mass, stir carefully but gently.
6. Pour the jelly into sterilized jars, roll up the lids and place in a secluded corner where no one will disturb the treat until it cools completely. For novice housewives, we recall: it is customary to put the cans upside down and keep them under a thick blanket until they cool completely. You will definitely make sure that the lid does not leak anywhere, create pressure on it for better sealing and sterilize once again while the blanks cool slowly. Only then can the finished can be returned to its normal position and put away for storage.

Store the workpieces at room temperature away from electric heaters and batteries. Use within a year or two.

When sorting out berries, try to reject too large and too small. This way you can be sure that they all cook evenly, and your jelly will retain a pleasant consistency and appearance.

Option from pureed berries with pectin

Although gelatin has served housewives faithfully for many decades, not everyone is satisfied with it. Toropygs do not like to waste time soaking, vegetarians and fasting people do not like the animal origin of the product. Fortunately, it doesn't cost anything to fix the problem, just buy pectin at the store. This polysaccharide with pronounced sticking properties acts no worse than gelatin, but it does not need to be "dissolved" for half an hour in water or juice, but pectin is obtained exclusively from plant material: apple and beet pomace, sunflower and citrus fruits.

For Strawberry Pectin Jelly, you will need:

• 500 g strawberries;
• 250 g sugar;
• 5 g of pectin.

Cooking.

1. Wash the berries, sort out, remove the tails.
2. Grind the strawberries with a blender or the old-fashioned way with a crush.
3. Place a saucepan of the strawberry puree over low heat.
4. While the future dessert begins to slowly heat up, combine the sugar with pectin and mix thoroughly.
5. Pour the resulting mixture into a warm berry mass and continue to heat it, without ceasing stirring.
6. Bring the jelly to a boil, let it boil for another 4-5 minutes, remove from heat, pour into sterilized jars and roll up the lids.

The total amount of pectin in winter preparations depends on the ratio of berries and sugar. If you take 0.5 kg of sweetener for 1 kg of strawberries, you will need 10 g of pectin for it. If you take half the sugar (250 g) for the same amount of strawberries, the amount of pectin increases to 15 g. And a dietary delicacy without sweeteners will require about 20 g of pectin for each kilogram of berries. If all proportions and technology are observed, jelly can be stored freely in hermetically sealed jars at room temperature for a year.

Instead of pectin, can be cooked with apples

Since pectin is made from apples, why not try making it yourself? This will provide your homemade products with additional fruity notes and save you from the need to scour the shops (it is not always possible to get purchased pectin).

Ingredients:

• 1 kg of strawberries;
• 500 g of ripe, even overripe (but not rotten!) Apples;
• 1 kg of sugar.

Cooking.

1. Sort the strawberries, wash and puree in any way convenient for you.
2. Wash the apples, peel, remove the seeds, and chop the pulp with a blender.
3. Combine both types of fruit gruel in one saucepan and put on low heat.
4. Add sugar, bring the fragrant mass to a boil and cook, stirring constantly, until it begins to thicken. This usually takes about an hour.
5. Pour the jelly into sterilized jars, roll up the lids and let cool.

Hermetically sealed jelly can be stored in a cool room throughout the winter. It is better to pour it into small jars so that, having opened one, it will sit down before the fragrant dessert begins to dry out or ferment.

Those who prefer a pleasant sourness can replace apples with currants, which also contain a lot of pectin. Or make a berry-fruit potpourri by combining apple, currant and strawberry puree in a 1: 1: 2 ratio.

Express recipe for forest and garden strawberries

The less time the strawberries are exposed to heat treatment, the more vitamins it will retain. And you will save your strength and good mood, because you will not be forced to conjure at the stove for a couple of hours. That is why the recipe for "quick" jelly becomes a real find for many housewives.

Ingredients:

• 1 kg of dense, ripe strawberries;
• 1.5-2 kg of sugar.

Cooking.

1. Rub the washed berries in mashed potatoes together with sugar, adding it in portions of 500 g. Grind without haste, thoroughly, until the sugar crystals are almost completely dissolved in the berry mass.
2. Pour the berry gruel into sterilized jars, not reaching 1–1.5 cm to the neck.
3. Cover the strawberries with a layer of sugar about a centimeter thick and roll up the lids.

If the berries were of proper quality, the puree will begin to gel in 1-2 months. However, those who fail to achieve the desired consistency have nothing to be upset about - both vitamins and excellent taste will be perfectly preserved in grated strawberries, no matter how dense they are. Keep the dessert in the refrigerator and it will serve you until spring. If you want to do without airtight lids, pack mashed potatoes in portioned sachets and freeze.

Experts assure that with forest strawberries this delicacy acquires an absolutely fantastic aroma and taste. Each of your tea parties will be a mini-excursion to the summer forest!

Jelly in a bread maker

New technologies have become part of our lives. Many can no longer imagine their kitchen without microwaves, multicooker, double boiler ... And this is great! Why else is there technical progress if not to make human life more convenient? This also applies to cooking.

Ingredients:

• 500 g strawberries;
• 300 g sugar
• 5 g pectin;
• lemon.

Cooking.

1. Squeeze the juice out of the lemon.
2. Sort the strawberries and wash. For a guaranteed result, it is better to use a mixer and turn it into puree, but this is an optional condition, you can also use whole berries. Just put them in the bowl of the bread maker along with the pectin and lemon juice.
3. Install the Jam software.
4. After 1 hour and 5–25 minutes (depending on the model of the bread maker), the treat will be ready. Pour it into a wide and flat dish, cool it down, put it in jars and roll it up or put it in the refrigerator “as is”.

At low temperatures jelly in hermetically sealed jars will last until summer and even longer. It is better not to store it in an open container for more than a month. However, you will not have it stale anyway!

Video: strawberry jelly with gelatin

Now you have everything to meet the next strawberry season fully armed and stock up on vitamins, delicate berry desserts and fond memories of summer. It remains only to choose desired recipe... Maybe you should try them all?

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Delicious, juicy and incredibly aromatic strawberries are made for amazing desserts. Jelly with strawberries, as a preparation for the winter, is ideal to treat guests and loved ones. This sweetness will not be harmful to children; it can be offered as an excellent alternative to fatty sweets. Learn how to make strawberry jelly for winter use.

How to choose and prepare berries for harvesting for the winter

Strawberry jelly for the winter must be prepared from the correctly selected variety of berries and pre-prepared ones. It is easy to buy them now: although this is the berry of the summer season, its red backs often adorn supermarket shelves. Such fruits are suitable for creating a dessert, but the best taste possesses homemade berry, which is not grown in a greenhouse, but on a garden bed without the use of artificial soil and lighting.

Choose the best strawberry jelly ripe berries... Soft or slightly green for tasty preparation will not fit. Rinse the fruits gently, not under the pressure of water, but soak them in a colander immersed in water. First, you need to remove all the stalks so that dirt and dust do not remain under the green tail. If the berries were grown on film, then they will remain clean and will not need to be processed too thoroughly.

What utensils do you need

Although this berry is high in sugar, it also contains fruit acid. It is important to know this in order to avoid choosing the wrong cookware. An aluminum container is not suitable for closing sweet strawberry jelly for the winter, because it oxidizes easily and your jam is saturated with aluminum. For cooking winter dessert a stainless steel basin or saucepan is suitable, and for stirring, choose a wooden spatula or spoon. To store the finished delicacy, you need clean jars, which must be sterilized first and the lids must be prepared for them.

How to make strawberry jelly for the winter

There is more than one option for making delicious strawberry jelly for the winter. You can use gelatin, agar-agar or not, prepare sweetness from fresh or frozen fruits. It is possible to cook a preform without using the cooking process. Your dessert will definitely turn out, like from photos of culinary magazines, if you follow the correct cooking instructions.

Strawberry jelly with gelatin

Even a beginner can make easy strawberry gelatin jelly. For a treat you will need:

• strawberries - 1 kg;
• gelatin - 20 g;
• sugar - 1 kg.

Step by step cooking:

1. Sort the berries, rinse with water, remove the green tails of the stalks.
2. In an enamel or glass container, knead, cover with sugar and stir.
3. Put on low heat, bring to a boil, then remove. Cool and bring to a boil again. Leave aside until cooled.
4. While the berry mass is cooling down, you need to do gelatin. Soak gelatin powder in boiled water.
5. Boil the berry-sugar mixture again, remove from heat. Add gelatinous mass, mix well.
6. Hot billet pour into clean jars for the winter and roll up.

A very simple and quick recipe without gelatin

How to make strawberry jelly without using gelling agents? For this you will need:

• strawberries - 1 kg;
• sugar - 1 kg;
• greenish apples - 0.5 kg.

Cooking instructions:

1. Rinse all berries and fruits, remove the stalks. Peel apples, grains.
2. Grind the fruits separately in mashed potatoes. Mix, cover with sugar and the mixture should boil over low heat.
3. Boil, stir constantly so that the mixture does not burn, until thick.
4. Pour the resulting delicacy into jars, roll up. In winter, you can eat as an independent dessert, or as an additive to cereals, desserts.

Frozen Strawberry Flavored Jelly

Freezer berries are suitable not only as a decoration for cakes or pastries, but also for cooking very fragrant jelly... For dessert you need to take:

• defrosted berries - 250 g;
• cream (10% fat) - 1 tbsp.;
• sugar - 130 g;
• gelatin - 20 g;
• lemon juice.

To get a jelly of two colors, follow the step-by-step instructions:

1. Pour 10 grams of gelatin with three tablespoons of cream. Mix the rest of the cream with 65 grams of sugar, heat over low heat. Do not bring to a boil.
2. Add the gelatinous mass to the warm cream, stir until completely dissolved. When the composition cools down, pour it into the mold, send it to the refrigerator for several hours so that everything solidifies well.
3. Do berry jelly like this: cut the berries, mix with the rest of the sugar, lemon juice, a glass of water. Put on fire, simmer after boiling for about 10 minutes. The saucepan must be covered with a lid.
4. Pour 10 grams of gelatin with 3 tablespoons of water. After swelling, add to the berry mixture.
5. Cool the resulting mass, pour into the mold on top of the creamy layer and keep in the refrigerator for at least two hours. Same healthy dessert can be made using cherries, raspberries, blackberries.

Among the various delicacies that are tempting for children, jelly can be considered the most useful - from strawberries, currants, raspberries and other berries, of course, and not from a bag bought at a nearby kiosk. Of course, it will take more trouble to prepare it than to fill the "chemistry" with water. However, for a beloved child it is worth overcoming his laziness or looking for a “window” for culinary work in a busy schedule. And you can also pamper your own adults. And strawberry jelly for the winter will make an interesting and worthy competitor to the jam that has become boring over the years.

Simply and easily

Let's start with the most simple one, when the goal is to prepare a dessert from only one berry component. It is advisable to make strawberry jelly with gelatin not only tasty, but also beautiful. Let's take care of that too! A bag of gelatin (about 3 spoons) is poured with cool (but boiled!) Water and set aside to swell. Strawberries, a little more than a pound, are moved, the tails are neatly torn off, the berries are washed and laid out on paper towels to dry. The most beautiful strawberries are cut into random pieces and laid out in bowls. The rest are passed through a juicer, the cake is transferred to a saucepan and topped up with a glass of water. After five minutes of quiet boiling, the broth is strained, supplemented with juice, a glass of sugar and saturated gelatin. After stirring, the container is returned to the stove and heated (without boiling the contents) until the gelatin is completely dissolved. When the liquid has cooled down, it is poured into molds, after which the future strawberry jelly with its own pieces hides in the cold to solidify.

Delicious and healthy dessert

If you have already mastered simple strawberry jelly, the recipe can be modified by adding other berries to it and adding a delicious touch to the delicacy. A third of a kilogram of washed gooseberries is boiled in three glasses of water until completely softened. The broth is filtered, a glass of sugar and a bag of swollen gelatin dissolve in it. If the dessert is not made for children, it can be soaked in three tablespoons of weak dessert wine. When the mass begins to thicken, it is distributed in vases with small strawberries laid out in them. Especially tasty is this jelly made from strawberries with gooseberries, supplemented with a glass of sour cream, whipped with a third kilo of powdered sugar and artistically arranged in portions.

For a romantic evening

Not only kids love strawberry jelly. You can experiment very successfully with gelatin and achieve amazing results that will conquer your chosen one on some especially solemn day. Peeled and washed berries (a quarter of a kilo) are cut into small slices, sprinkled with natural lemon juice, sprinkled with two tablespoons of sugar and set aside for half an hour. A small bag of gelatin is soaked in cool water for 10 minutes. Three tablespoons of strawberry juice are warmed up, squeezed gelatin is dissolved in them (do not remove from the fire!) And a glass of dry or semi-sweet champagne is poured. At the bottom of the bowls, a little jelly composition is poured, and they are removed until they solidify. Pieces of strawberries are laid out in tins on top of the jelly and finally filled with the remaining base. For a solemn moment, whipped cream is placed on top.

Delicious supplies for the winter

The thrifty hostess will not forget about the upcoming cold times. Let there be strawberry jelly in the lists of preparations. The recipe for the winter will take a little more time than the "current" delicacies, but you will enjoy your foresight in two months. A kilogram of berries is sorted, cleaned and washed (exclusively with cold water). The berries are pureed with a meat grinder or blender and poured into a flat container. A glass of sugar and a bag of swollen gelatin are poured into the puree. Jelly is brewed in the same way as usual jam: constant stirring and removal of the foam. After boiling, strawberry jelly languishes on the stove for another five minutes, after which it is poured into exceptionally clean jars and sterilized in a water bath for 10 minutes (for half-liter containers). It is better to store it in the dark and cool.

How to do without gelatin

Those who welcome the maximum lack of chemistry in all areas of their lives can cook completely natural jelly from strawberries. The recipe for the winter in this case will be somewhat different. Half the amount of green, unripe and sour apples is taken per kilogram of berries. Strawberries are processed in the usual way, peels and seeds are removed from the fruit. They are mashed separately and mixed already prepared. The puree is covered with sugar; now it will take a whole kilogram. It will take a long time to cook strawberry jelly until it begins to thicken right before your eyes. It can be closed in sterilized jars, hot, without further sterilization. But you still have to store it in the basement.

Tricks and secrets

Maybe not everyone will agree with them, but they have passed a certain test of time and experience, so you should listen and try at least once.

1. Many culinary experts advise against using a blender for pureeing. This is especially true for recipes that lack gelatin. It is believed that strawberry jelly with this treatment sets worse.
2. To speed up the process, sugar can be replaced with powder (of course, with recalculation of mass). By the way, the structure of jelly at the same time becomes especially delicate and airy.
3. Instead of sour unripe apples, instead of gelatin, you can use red currant, it has no less good gelling properties.

Good luck in your culinary experiments!

Published by 13.07.2017
Posted by: FairyDawn
Calorie content: Not specified
Cooking time: 240 minutes

Be sure to make this amazing strawberry jelly, a recipe for the winter without gelatin, but despite the lack of a thickener, the jelly is thick, bright red and incredibly tasty. You can use jam to make pies, a layer of cake, or make a dessert with a scoop of ice cream. Store the workpieces in a dry, dark place. An ordinary kitchen cabinet or pantry is suitable for storage. If, instead of a lid, close the jars with a piece of parchment and tie them with twine, after 2-3 months the mass will turn into strawberry marmalade, since moisture slowly evaporates through the paper. By the way, check out the others.
It will take 4 hours to cook, from the indicated ingredients you get 1.5 liters.
Ingredients:
- strawberries - 1.5 kg;
- granulated sugar - 2 kg.

Recipe with photo step by step:

For the preparation of jelly, we choose ripe berries without signs of spoilage. We break off the sepals, wash the strawberries with running cold water, dry them on paper towels. Add granulated sugar, leave for 3-4 hours at room temperature. During this time, the sugar will mix with the berries and the juice will be released.




We put the berries on the stove, bring to a boil over low heat, boil for 5 minutes, cool for 30 minutes.




Now you need to chop the strawberries with sugar. A hand blender is suitable for this. If there is no blender, transfer the mass to the bowl of the food processor. Be careful - sugar syrup hot!




Grind the mass until smooth, put on a small fire, bring to a boil again, cook for 20 minutes.






If you don't like jelly with grains, then wipe it through a fine sieve or filter it through several layers of gauze. However, strawberry kernels are good for adding a variety of textures.
We send the strained mass back to the stove and cook for another 20 minutes. In total, it should simmer for about 35 minutes.




I wash the cans for the blanks in a solution of baking soda. Then we rinse with clean water, dry in an oven at a temperature of about 100 degrees Celsius.
Pour the fruit mass into warm jars, cover with lids. At first it will be liquid, but as it cools, it will thicken.




Cooled cans with strawberry jelly close tightly, put in a dark, dry place.










And here's how to prepare