- this is an original, unusual and very tasty dessert that no one can refuse. Moreover, its preparation does not take much time and effort from you, but will only surprise and pamper the whole family with new flavors and tastes.

For making jelly, you can use not only fresh berries, but even strawberry jam. This jelly is perfect as a simple dessert for normal use, and for the filling in cakes, pies or rolls.

Let's not waste time and prepare with you this delicious summer strawberry treat.

Strawberry Jelly Recipe

Ingredients:

• sugar - 0.5 st .;
• strawberries - 500 g;
• gelatin - 1 tsp;
• water - 1 tbsp. spoon.

Cooking

How to make strawberry jelly? So, in a small bowl, mix the washed, processed strawberries with sugar, put it in a water bath and cook for about 30 minutes, until the juice stands out from the berries. Then gently filter the strawberry mass through a sieve. Put gelatin in another dish, pour it with boiled cold water and leave to swell for about 5 minutes. Now combine gelatin with syrup and mix thoroughly, then filter again. Spill the mass on the ice-cream bowls, or small molds, and remove for several hours in the fridge until the jelly solidifies.

Also not frozen jelly can be used for cooking, or other desserts using gelatin.

Strawberry Jelly Jelly

Ingredients:

• sugar - 100 g;
• gelatin - 25 g;
• water - 3 t .;
• strawberry jam - 200 g;
• cream - for decoration.

Cooking

How to make strawberry jelly? Gelatin put in a bowl, pour cold boiled water and let it brew and swell a little for an hour. Meanwhile, we dilute the jam with hot water and gently strain it into a separate bowl, setting the berries separately on a plate, and add some sugar to the syrup. Put the mass on the fire, wait until it boil, and then cool it to a temperature of about 50 degrees.

We also put a bowl of gelatin on the fire and dissolve it, not boiling and stirring occasionally.

Now gently combine the gelatin with water and jam, mix well. Put berries on the bottom of each mold, pour the prepared mixture and remove the strawberry jelly for 5 hours in the refrigerator until it solidifies. Before serving, decorate the dessert with whipped cream.

Cooked dessert can be eaten both on the day of cooking, and on the second and even the third day, as it is perfectly stored in the refrigerator, while maintaining its taste.

Good appetite!

Tired of sweet cakes and chocolates? Treat yourself to a taste of springtime freshness. Make strawberry jelly for dessert.  And it does not matter if the season is not yet and fresh berries are not available.

You can make a zhelejku from fresh or frozen strawberries, raspberries, currants. The variety of your table depends on how rich the berries are in the market or in the freezer. Experience the strawberry delight by making dessert according to simple recommendations. All components for cooking are in any store.

Strawberry is a very useful berry. The body will replenish with vitamin C, folic acid, iron, iodine, routine and other beneficial substances. Gelatin is also useful. It helps to strengthen the walls of blood vessels.

Therefore, the recipe for making berry jelly is very popular among pregnant women, it is loved by children. Why, adults can not be ottyanesh from a large portion of fragrant dessert.

Here is a very simple recipe for making frozen strawberry jelly. To make a healthy strawberry treat, you need to prepare the following ingredients:

• frozen berries - 330g;
• granulated sugar - 50g;
• food gelatin - 20g;
• water (boiling water) - 500 ml;
• boiled water (cold) - 100 mg.

Cooking method

Berries need to get out of the freezer, wash, remove the tails, if any. After that, they should be left for 20 minutes so that they are completely defrosted.

Fill berries with boiling water, grind in a blender to make strawberry puree. Gelatin pour water for 10 minutes, then dissolve using a water bath. Strawberry puree add to gelatin, mix thoroughly. Pre-prepared molds or glasses are perfect to pour the mixture.

Dessert with whole strawberries

Another recipe is used. There the berries are added in whole pieces. The recipe includes the following components:

• Strawberries - 500g;
• Granulated sugar - 200g;
• Food gelatin - 40g, leaf - 9 pcs .;
• Water - 1l.

Soak gelatin need about 20 minutes in a glass of water. Wash strawberries thoroughly, bring to a boil, but do not need to boil. Then add sugar and wait until it dissolves.

After swelling, pour gelatin into a syrup, pour liquid into scans or other molds. But before that, spread out the lowered or fresh strawberries on the bottom of the containers.

Frozen compote

Probably everyone loves to drink a glass of cooled compote from fragrant strawberries. Popular and this method of cooking dessert.

Boil berry compote need about 30 minutes to make it more saturated.

Then you need to give the drink a little brew. 500 ml compote diluted gelatin on the already described recommendations. Compote jelly will sparkle in a beautiful scarlet translucent color. The rich flavor of the dessert will invite everyone to the kitchen. As you can see, the recipe is not complicated.

Generally, no recipe for jelly will take a long time to prepare. The process itself takes less than an hour. But you can enjoy the dessert after 2-3 hours, after full freezing in the refrigerator. For decoration, you can use strawberries or mint leaves. Jelly is very refreshing and attracts with its aroma.

Bon appetit and good mood! Soon the summer and fresh strawberries are about to appear on the shelves. Buy in store and freeze to make yourself happy with summer berries in winter.

Strawberry Jelly Video Recipe

Jelly is a sweet dessert that both adults and children eat with pleasure. More often jelly prepares from fruit or berries. Gelatin, agar-agar, pectin are used as a thickener. Fruit or berry jelly is popular not only because of the simplicity of its preparation, but also because of its low calorie content and presentable appearance.

From frozen strawberry jelly is prepared almost the same as from fresh. The only difference is that it can be cooked even in winter. After all, it is in the cold season that one wants to feast on a vitamin dessert. The amount of sugar in the jelly can be adjusted to your liking. Make this light and tasty dessert with a rich taste easier than ever!

To make frozen strawberry jelly with gelatin, I take the products on the list.

I shift the berries from the package into a deep bowl. Usually, if the berries are frozen at home, they are picked and washed. Purchased berries must be washed.

First, let the berries stand for about 20 minutes at room temperature. Then I wash them, drain the excess liquid.

To the berries add sugar.

I bring the water to a boil, pouring strawberries over it.

Using a blender grind berries.

Pour the strawberry mass into the pan, bring it to a boil, take it off the stove.

Add instant gelatin.

Stir the mass until the lumps of gelatin disappear, filter. If you use regular gelatin, you must first soak it in a glass of cold water (this amount of water is taken from the ingredients indicated), stir and leave for 30-40 minutes to swell. Then add to the crushed strawberry mass, mix and heat on the stove over low heat, drain.

Pour jelly on creamer, forms or glasses. I managed to fill 5 small ice-cream bowls ...

And 2 glasses.

I give the jelly to cool, put it in the fridge until it solidifies (usually I give the jelly to stand overnight). I decorate jelly with whipped cream or cream, fresh mint leaves.

Fragrant strawberry jelly from frozen strawberries with gelatin is ready!

It remains to serve jelly on the table and enjoy the amazing taste!

Good appetite!

Sweet, juicy, fragrant strawberries are familiar to all and loved by many. It is she who, together with the forest relative of strawberries, opens the summer season, and some varieties close it, bearing fruit until mid-September. Enough time to enjoy plenty of bright berries and have time to make preparations for the winter: compotes, jams, jams, confitures, jelly ... Especially jelly! It is dense, but gentle. It may be sugary, or with a slightly sour taste. And to cook it is not difficult, the main thing is to have a successful recipe on hand.

The subtleties of cooking canned strawberry blanks

Homemade berry jelly is significantly different from the transparent desserts, which we occasionally indulge our loved ones and loved ones. Those are made from juice, milk, and sometimes pure water, simply dissolving in it the contents of bags with colored gelatin. Such delicacies can be easily cut with a knife, you can cook without sugar - if, for example, you are on a diet - and ... you can not keep more than 3-4 days.

Quite another thing - homemade jelly, harvested for the winter. Firstly, it does not have to be really dense. It is enough if the fragrant berry mass does not spread out in all directions when trying to spread it on a sandwich. Secondly, during the preparation, sugar cannot be dispensed with: the sweet ingredient will not only significantly improve the taste of the future delicacy, but also increase the shelf life of your preparations, as well as contribute to gelling. The latter circumstance is of particular importance, since strawberries contain little natural thickener pectin (less than 0.5 g per 100 g of pulp), the shortage of which will be filled by sugar.

It is necessary to remove the cap, and summer flavors will envelop you with a fragrant cloud

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

Jelly, cooked in a hot way and packed in jars with hermetically sealed lids, will easily wait in the wings for a year, a year and a half, and even two. And you do not have to occupy the shelves of the refrigerator: the banks will fit comfortably in the pantry or at the back wall of the wardrobe locker. The main thing is to keep them away from the battery and not to make sudden changes in temperature by dragging from room to balcony and back. Each housewife determines the amount of sugar that will be needed to make such a delicacy. Classic recipes recommend a ratio of 1: 1 (1 kg of sugar per kilogram of berries). But if you got a very sweet strawberry, you can reduce the content of the sweetener to 800–500 g, and if the berries are watery and sometimes unripe, you can increase it to 1.5 kg.

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

Cold-cooked jellies — in other words, strawberries ground with sugar — are best kept in the fridge. Consider that only the densest and ripe berries of the highest grade are capable of gelling in such conditions. If the strawberry pumped up, turned out to be watery or greenish, the desired consistency will not work. That, however, does not affect the taste of your homemade products.

It is better not to regret 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 in order to ensure that the harvested delicacy does not ferment accurately, additionally pour already prepared strawberries with a layer of sugar 10–12 mm thick, creating a kind of “plug” from oxygen. Equip each jar with a tight-fitting nylon cap, and until the spring itself, you need not worry about the safety of its contents.

Some housewives divide this jelly into portions and send it to the freezer.

Forest strawberries are slightly larger, denser and brighter than their strawberry sister

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

Recipes in your piggy bank

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

Dessert for the winter of whole berries with gelatin

Ingredients:

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

Cooking:

1. Wash strawberries, sort out, remove green tails. It is not scary if some berries are slightly crushed, as long as there are no rotten spots on them.

   

   The berries must be ripe and fresh.

2. Put the berries in the pan, better enameled, pour sugar and let stand for 1-2 hours.

   

   Strawberries put juice and will not burn, being on the stove

3. Put the pot on a small fire. Bring the fragrant brew to a boil, not forgetting to stir it regularly, and let it cool slightly.

   

   Stir the brew gently so as not to crush the berries.

4. Soak gelatin in cold water. It will swell for 30–40 minutes, so you have enough time to finally cool the strawberries and boil it again.

   

   Use cold boiled water

5. Turn off the stove, enter the swollen gelatin into the hot strawberry mass, diligently but gently mix.

   

   If you do not give the gelatin to "dissolve", it will not fully manifest its properties.

6. Pour the jelly over the sterilized jars, roll up the lids and place in a secluded corner where no one will disturb the treat until it is completely cool. For beginner hostesses we recall: it is customary to put the jars upside down and keep them under a thick blanket until they cool down completely. You will surely make sure that the lid does not leak anywhere, put pressure on it to better seal and once again sterilize while the blanks cool slowly. Only then can the finished can be returned to its normal position and removed for storage.

   

   Sweet treat will delight both children and adults.

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

Trying over the berries, try to reject too large and too small. So you will be sure that all of them will boil down evenly, and your jelly will retain a pleasant consistency and appearance.

Pitted berry variant with pectin

Although gelatin faithfully serves hostesses for many decades, it suits far from all. Hustlers do not like to waste time on soaking, vegetarians and fasting people do not like animal origin of the product. Fortunately, to solve the problem does not cost anything, just buy pectin in the store. This polysaccharide with pronounced gluing properties acts no worse than gelatin, but it does not need to be “dissolved” for half an hour in water or juice, and pectin is obtained exclusively from plant material: apple and beetroot, sunflower and citrus.

For strawberry jelly with pectin, you will need:

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

Cooking

1. Wash berries, sort out, remove the tails.

   

   Make sure there is no rot and mildew on the berries.

2. Grind strawberries with a blender or in the old manner - tolkushkoy.

   

   If you don’t want to mess around, call for help.

3. Place the saucepan with the strawberry puree on a small fire.

   

   Do not forget to stir berry puree to prevent burning

4. While the future dessert will slowly heat up, combine the sugar with pectin and mix thoroughly.

   

   Pectin is included in the composition of many zheliruyuschih means: Gelnix, Kvittina, confiturki

5. Enter the resulting mixture into a warm berry mass and continue to heat it, without ceasing to stir.

   

   Pectin should be evenly distributed throughout the pan.

6. Bring jelly to a boil, let it boil for another 4–5 minutes, remove from heat, pour into sterilized jars and roll up the lids.

   

   Jelly can be safely added to baking, mixed with cottage cheese or drinking tea.

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, 10 g of pectin is required. If the same amount of strawberries to take half as much sugar (250 g), the amount of pectin increases to 15 g. A dietary delicacy without sweeteners will require about 20 g of pectin per 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, you can cook with apples

Kohl is made from apples of pectin, why do not you try to get it yourself? This will provide your homemade preparations with additional fruit notes and will save you from having to scour the shops (it is not always possible to get purchased pectin).

Ingredients:

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

Cooking

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

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

Express recipe for forest and garden strawberries

The less time a strawberry undergoes heat treatment, the more vitamins it will save. 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

If the berries were of good quality, after 1-2 months the mashed potatoes will begin to gel. However, for those who fail to achieve the desired consistency, there is nothing to be upset - both vitamins and excellent taste will be perfectly preserved in freshly ground strawberries, no matter what density it may have. Keep the dessert in the fridge, and it will serve you until spring. If you want to do without sealed lids, pack the mashed potatoes in portioned sachets and freeze.

Connoisseurs claim that with forest strawberries this delicacy acquires an absolutely fantastic aroma and flavor. Your every tea party will be a mini-excursion to the summer forest!

Jelly in the bread maker

New technologies are firmly established in our lives. Many no longer represent their kitchen without microwaves, multicookers, steamers ... And this is great! For what else is there technical progress, if not to make human life more convenient? Cooking is also a concern.

Ingredients:

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

Cooking

At low temperatures, jelly in hermetically sealed jars will stay until the summer and even longer. In an open container it is better not to store it for more than a month. However, it is with you, and so not stale!

Video: strawberry jelly with zhelfix

Now you have everything to meet the next strawberry season fully prepared and for the whole winter to stock up on vitamins, soft berry desserts and warm memories of summer. It remains only to choose the desired recipe. Or maybe you should try them all?

Strawberry jelly is a great alternative to traditional sweet winter rolls, such as jam, jam or jam. How to make this delicacy at home, our collection of recipes with step-by-step instructions and photos will tell. Here you will find the most interesting options for preparing a dessert of fresh berries with and without gelatin. The finished product will delight with its exquisite, rich taste and pronounced aroma, saturate the body with essential vitamins and give the feeling of summer even on the coldest and snowiest day.

Tasty fresh strawberry jelly for the winter - recipes with step by step photos

When there is a desire to move away a bit from traditional winter preparations and to pamper relatives with exotic delicacies, it is worth instead of the usual jam made from fresh strawberries to cook tasty and tender jelly. Thanks to the gelatin contained in the composition, the fruit mass will perfectly harden and in the cold season will be a worthy competitor to classic jams and jams.

Essential ingredients for a delicious winter strawberry jelly recipe

• fresh strawberries - 1 kg
• sugar - 1 kg
• gelatin - 1 tbsp
• water - 2 tbsp

Step-by-step recipe, how to cook from the fresh strawberries for the winter tasty jelly

Strawberry jelly with gelatin at home - recipe with photos

How to cook at home a sweet jelly with strawberry pieces, tell this recipe with a photo. Gelatin is present in the dessert, so there is no problem with freezing. The beauty of such a delicacy is also in the fact that it can be eaten already a day later, and not wait for the winter cold.

Ingredients for Homemade Jelly with Strawberry Slices in Gelatin

• strawberry - 600 g
• sugar - 1 st
• gelatin - 3 tsp
• water - 1 st

Step-by-step instructions to the recipe for strawberry jelly with gelatin

1. Berries to sort, remove the tails, wash in running water and dry on a paper towel.
2. Soak gelatin in cool boiled water and leave it to swell properly.
3. The third part of the berries cut into pieces of arbitrary shape and put on the bottom of the dry, clean forms. The remaining berries pass through a juicer.
4. Put the resulting juice aside, and put the cake from the berries into an enamel pan, pour a glass of water and bring to a boil over medium heat. Boil for 5 minutes, drain through cheesecloth, combine with strawberry juice, sugar and gelatin, mix thoroughly and return to the stove.
5. Cook on very low heat with constant stirring until the gelatin granules dissolve completely.
6. Fill the forms with pieces of berries with hot syrup, cover the top with a towel and let cool. Then tighten the containers with cling film and put in the refrigerator. After a day you can eat delicacy.

How to cook at home strawberry jelly - a simple recipe for the winter without gelatin

Even without gelatin at home, strawberries can be made very tasty and fragrant jelly. As an astringent component, garden varieties of sweet varieties that contain a large amount of natural natural thickener - pectin will perform. The delicacy will be rather dense, but at the same time gentle, melting and not rubbery.

Ingredients for making strawberry jelly without gelatin at home

• strawberry - 500 g
• apples - 500 g
• sugar - 800 g

Step-by-step instructions to a homemade recipe for strawberry jelly without gelatin for winter

1. Wash fruits and berries thoroughly in running water and dry on a kitchen towel. Remove the stalks from the strawberries, peel the apples, remove the core, cut into slices, put strawberries together with the years and turn into mashed potatoes.
2. In an enamel saucepan combine fruit puree with sugar, put on the stove and bring to a boil over medium heat.
3. When bubbles appear on the surface, reduce the heat to minimum and boil until the composition has the required density. Try mass flow. If it does not flow, but drops from the spoon with clots of arbitrary shape, remove from the heat, put in clean, sterilized jars, cork with tin lids, wrap in a blanket and leave to cool completely.
4. Then put in the fridge or in a dry, cold cellar, inaccessible to direct sunlight.

Delicate jelly for the winter of strawberries with citric acid - a recipe with photos step by step

Strawberry jelly, cooked according to this recipe for a photo, is very concentrated and rich-sweet. The natural thickener is granulated sugar, and citric acid provides the dessert with the preservation of a bright ruby ​​color, juicy taste and a pronounced fruit flavor.

Ingredients for Winter Strawberry Jelly with Citric Acid

• strawberry - 1 kg
• sugar - 1.5 kg
• citric acid - 1.5 tsp

Step-by-step instructions to the preparation for the winter strawberry jelly

1. To sort the strawberries, remove the stems, very thoroughly wash and place the berries on a paper towel to dry well.
2. Pour half of the sugar into an enamel saucepan, add dried strawberries, mix gently and leave for 3-4 hours to let the berries run.
3. Then pour the remaining sugar, put on the stove and bring to a boil over low heat. When the mass starts to boil, reduce the level of heating and, stirring all the time, boil for 15 minutes. The foam that forms on the surface must be removed, otherwise the jelly will turn out to be cloudy.
4. Heat a tablespoon of sugar and 4 tablespoons of water and dilute citric acid in this liquid. Add the resulting mixture to the jelly container, mix well and boil until the jelly acquires a dense, non-flowing structure.
5. In sterilized jars spread out hot jelly and roll tin lids.
6. Turn the bottoms up, wrap in a blanket and allow to cool to room temperature. For storage to take to the pantry or basement.

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