Strawberry jelly for the winter

Strawberry jelly is a delicate and tasty sweet that resembles strawberry jam, but is more aromatic and retains more vitamins. This preparation can be stored in a cool place for about a year.

Thick strawberry jelly for the winter with gelatin

With the addition of gelatin, the consistency of strawberry puree takes on a very delicate shape, the jelly literally melts in your mouth. It can be used as a semi-finished product for baking or eaten as a snack with tea or coffee, spread on a bun.

1. 
   How to prepare thick strawberry jelly for the winter? Rinse the berries well to remove sand and remove the stems.
2. 
   Place the strawberries in a saucepan and add sugar. Heat the berries with sugar over low heat for about 10-15 minutes. Taste the mixture and add lemon juice to taste.
3. 
   Transfer the strawberry jam to a blender and puree the mixture or use an immersion blender. This will take approximately 3-5 minutes. After this, return the puree to the saucepan and heat for another 5-7 minutes.
4. 
   While the strawberry mass is being prepared, pour hot water over the gelatin and, stirring, let it dissolve, which takes 5-7 minutes.
5. 
   Pour the dissolved gelatin into the strawberry mixture, stir and remove the saucepan from the stove. Pour strawberry jelly into jars that must first be sterilized and seal. Leave them in a warm place until completely cool, and then store them in the cold.

A simple and delicious recipe for strawberry jelly with agar-agar

Agar-agar gives the jelly an unusual flavor, and also allows the strawberry jelly to retain its shape: even at room temperature, the dessert does not spread and remains tender and tasty.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Strawberries – 300 gr.
• Granulated sugar – 180 gr.
• Agar-agar – 3 gr.
• Water – 350 ml

Cooking process:

1. Sort the berries, remove the stems and rinse well.

2. Add sugar to the strawberries.

3. Pour agar-agar into 250 ml of non-cold drinking water.

4. Place a saucepan with berries and sugar on the fire, add 100 ml of water and simmer for about 10 minutes.

5. Strain the strawberry syrup and remove the berries. Add agar-agar and water to the syrup and boil the mixture again.

6. Pour strawberry jelly into prepared serving bowls and leave in the cold until the dessert hardens. Serve garnished with fresh berries and basil leaves.

How to prepare strawberry jelly for the winter with pectin?

Pectin is very beneficial for humans, and in combination with strawberries it is a good way to saturate the body with useful substances during the cold season. Jelly with pectin can be used to make pies and other baked goods.

Cooking time: 40 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Strawberries – 1 kg
• Fruit pectin – 10 gr.
• Granulated sugar – 330 gr.
• Lemon juice – 2 tbsp.
• Fresh thyme – 3 sprigs.

Cooking process:

1. Rinse the strawberries well to remove sand, sort them and remove stems and leaves. Large berries can be cut in half.

2. Place the berries in a suitable container, add pectin and heat over medium heat for 10 minutes until the strawberries begin to release juice.

3. Add sugar, lemon juice and sprigs of fresh thyme to the strawberry mixture with pectin. Continue heating the mixture, stirring until the sugar grains are completely dissolved. Cook for about 15 minutes until the strawberry mixture thickens.

4. Pour the finished strawberry jelly into clean, sterilized containers and close.

5. After complete cooling, strawberry jelly with pectin should be stored in a cool place.

Delicious strawberry jelly for the winter with citric acid

Strawberry jelly with sugar can turn out sickly sweet, and citric acid is used to neutralize the excess sweetness. It emphasizes the taste of strawberries and gives the jelly a slight sourness.

Cooking time: 20 min.

Cooking time: 15 min.

Servings – 12.

Ingredients:

• Strawberries – 3 kg
• Granulated sugar – 1.5 kg
• Citric acid - to taste.
• Water – for making sugar syrup.

Cooking process:

1. We sort the strawberries, wash them and remove the stems. Place the prepared berries in a saucepan.

2. Add half the sugar, and after the berries begin to release juice, add the rest of the sugar and cook over medium heat for 15 minutes, periodically removing the foam with a wooden spoon.

3. Make sugar syrup from a tablespoon of sugar and water, add the required amount of citric acid and pour the syrup into a container with strawberry jelly. Stir well.

4.Continue heating the mixture on the stove for another 5 minutes.

5. Pour the finished strawberry jelly into clean glass jars, seal tightly and store in the cold.

Step-by-step recipe for strawberry jelly for the winter without gelatin

To make this version of strawberry jelly, you will need tart apples, which will help neutralize the excessive sugariness and at the same time contain pectin, which helps preserve the dessert without adding gelatin.

Cooking time: 30 min.

Cooking time: 15 min.

Servings – 8.

Ingredients:

• Strawberries – 1 kg
• Granulated sugar – 1 kg
• Sour apples – 500 gr.

Cooking process:

1. Sort the strawberries, remove the stems. Peel the apples, cut into slices, and remove the seeds from the fruit.

2. In a separate container, puree the berries, and then, in the same way, but in a different bowl, turn the apple slices into puree.

3. Mix fruit and berry puree in one pan, add sugar.

4. Heat the mixture over low heat, stirring regularly until it thickens.

5. Transfer the hot strawberry jelly into clean, sterilized containers and seal tightly. Store dessert in a cool, dark place.

Thick strawberry and red currant jelly for the winter

Whole strawberries in red currant jelly are a light and bright dessert that can be served with tea during winter gatherings by the fireplace, or used with pancakes or cheesecakes. Red currants add freshness and slight sourness to strawberries.

Cooking time: 5 hours 30 minutes.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Strawberries – 1 kg
• Granulated sugar – 600 gr.
• Red currants – 500 gr.
• Sugar – 300 gr.

Cooking process:

1.Sort the red currant berries, remove the stems and green berries, rinse, grind through a sieve, add 1/3 of the sugar to the puree and boil for several minutes.

2. Rinse the strawberries so that there is no sand left on the berries, and add the remaining sugar in a separate container so that the berries release juice.

3. After 5 hours, drain the juice released by the strawberries, put the berries on medium heat and bring to a boil, stirring constantly.

4. Pour currant jelly over the strawberries and cook everything together for about 5 minutes.

5. Place the prepared jelly from currants and whole strawberries into clean, sterilized jars and seal. Store in the dark and cool.