Is an original, unusual and very tasty dessert that no one can refuse. Moreover, its preparation will not take much of your time and effort, but will only surprise and pamper the whole family with new aromas and tastes.

To make jelly, you can use not only fresh berries, but even strawberry jam. Such jelly is perfect both simply as a dessert for ordinary use, and for filling in cakes, pies or rolls.

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

Strawberry Jelly Recipe

Ingredients:

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

Preparation

How to make strawberry jelly? So, in a small bowl, mix the washed, processed strawberries with sugar, put them in a water bath and cook for 30 minutes, until the juice comes out of the berries. Then carefully filter the strawberry mass through a sieve. Put gelatin in another dish, fill it with boiled cold water and leave it to swell for about 5 minutes. Now we combine the gelatin with the syrup and mix thoroughly, and then filter again. We pour the mass into bowls, or small molds, and put it in the refrigerator for several hours until the jelly completely solidifies.

Also, uncured jelly can be used for cooking, or other desserts using gelatin.

Strawberry Jelly Jelly

Ingredients:

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

Preparation

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

We also put a bowl of gelatin on fire and dissolve it, without bringing it to a boil and stirring occasionally.

Now carefully combine the gelatin with water and jam, mix well. Put the berries on the bottom of each mold, fill it with 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.

The prepared dessert can be eaten both on the day of preparation, and on the second and even the third day, since it is perfectly stored in the refrigerator, while maintaining its taste.

Good appetite!

Tired of sweet cakes and chocolates? Indulge in the taste of spring freshness. Make strawberry jelly for dessert. And it doesn't matter if it's not in season yet and fresh berries are not available.

You can make jelly from fresh or frozen strawberries, raspberries, currants. The variety of your table depends on how rich the berry stocks are on the market or in the freezer. Indulge in strawberry delight with these simple recipes. All components for cooking are in any store.

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

Therefore, the recipe for making berry jelly is very popular among pregnant women, children love it. Why, adults cannot be pulled away from a large portion of a 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) - 100mg.

Cooking method

The berries need to be removed from the freezer, washed, and the tails removed, if any. After that, they need to be left for 20 minutes so that they are completely defrosted.

Pour boiling water over the berries, grind them in a blender to make strawberry puree. Pour gelatin with water for 10 minutes, then dissolve in a water bath. Add the strawberry puree to the gelatin, mix thoroughly. Pre-made molds or glasses are great for pouring 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, sheet - 9 pcs.;
• Water - 1l.

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

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

Frozen compote

Probably everyone loves to drink a glass of chilled compote made from aromatic strawberries. This method of preparing dessert is also popular.

It takes about 30 minutes to cook the berry compote to make it more saturated.

Then you need to let the drink brew a little. Dissolve gelatin into 500 ml of compote according to the recommendations already described. The compote jelly will sparkle with a beautiful translucent scarlet color. The rich aroma of the dessert will beckon everyone to the kitchen. As you can see, the recipe is not complicated.

In general, no jelly recipe will take long to prepare. The process itself takes less than an hour. But you can enjoy the dessert after 2-3 hours, after it has completely solidified in the refrigerator. You can use strawberries or mint leaves for decoration. Jelly is very refreshing and inviting with its aroma.

Bon appetit and good mood! Summer is coming and fresh strawberries are about to hit the shelves. Buy for future use and freeze to delight yourself with summer berries in winter.

Video recipe for making strawberry jelly

Jelly is a sweet dessert that both adults and children enjoy with pleasure. Most often, jelly is made from fruits or berries. Gelatin, agar-agar, pectin are used as a thickener. Fruit or berry jelly is popular not only because of its ease of preparation, but also because of its low calorie content and presentable appearance.

Jelly is prepared from frozen strawberries in almost the same way as from fresh ones. The only difference is that it can be cooked even in winter. After all, it is in cold weather that you so want to enjoy a vitamin dessert. The amount of sugar in the jelly can be adjusted to your liking. Making this light and delicious dessert with a rich flavor is as easy as shelling pears!

To make jelly from frozen strawberries with gelatin, I take the products from the list.

I transfer the berries from the bag to a deep bowl. Usually, if the berries are frozen at home, they are sorted out and washed. Purchased berries must be washed.

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

I add sugar to the berries.

I bring the water to a boil, pour strawberries into it.

Using a blender, I grind the berries.

Pour the strawberry mass into a saucepan, bring it to a boil, remove it from the stove.

I add instant gelatin.

I stir the mass until the lumps of gelatin disappear, filter. If you use ordinary gelatin, then it must first be soaked in a glass of cold water (this amount of water is taken from the one indicated in the ingredients), stirred and left for 30-40 minutes to swell. Then add to the chopped strawberry mass, mix and heat on the stove over low heat, strain.

I pour jelly into bowls, molds or glasses. I managed to fill 5 small bowls ...

And 2 glasses.

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

Fragrant frozen strawberry jelly with gelatin is ready!

All that remains is to serve jelly on the table and enjoy the amazing taste!

Good appetite!

Sweet, juicy, fragrant strawberries are familiar to everyone 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 is significantly different 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, you cannot do without sugar during cooking: 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.

Take off the cap and the summer scents will envelop you in a fragrant cloud.

The proportions of berries and sugar will vary depending on where you intend to store your 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 refrigerator shelves: 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 is needed to prepare such a delicacy is determined by each housewife independently. Classic recipes recommend a 1: 1 ratio (1 kg of sugar for every 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, increase 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 of the highest grade are capable of jelling in such conditions. 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 don't have to 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 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, a 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 crushed 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 of fresh strawberries;
• 1 kg of sugar;
• 20 g of gelatin.

Preparation:

1. Wash the strawberries, sort them 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.

   

   Berries must be ripe and fresh

2. Put the berries in a saucepan, preferably an enamel one, cover with sugar and let stand for 1–2 hours.

   

   Strawberries will let the juice out and will not burn when they are on the stove.

3. Place the pot over low heat. Bring the fragrant brew to a boil, remembering to stir it regularly, and let 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 cool the strawberries completely and boil them again.

   

   Use cold boiled water

5. Turn off the stove, add the swollen gelatin to the hot strawberry mass, stir carefully but gently.

   

   If you do not allow gelatin to "bloom", it will not fully manifest its properties.

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.

   

   Sweet delicacy will delight both children and adults

Store 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 all of them will 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 from 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.

   

   Make sure berries are free of rot and mold

2. Grind the strawberries with a blender or the old-fashioned way with a crush.

   

   If you don't want to mess around with a crush, call a technician for help

3. Place the saucepan of the strawberry puree over low heat.

   

   Remember to stir the berry puree to prevent sticking.

4. While the future dessert begins to slowly warm up, combine the sugar with pectin and mix thoroughly.

   

   Pectin is included in the composition of many gelling agents: Zhelfix, Quittin, Confiture

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

   

   The pectin should be evenly distributed throughout the saucepan.

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.

   

   Jelly can be safely added to baked goods, mixed with cottage cheese or drunk with tea.

The total amount of pectin in winter harvesting 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 followed, 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 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.

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 undergo heat treatment, the more vitamins they will retain. And you will save your strength and good mood, since you will not have 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 proper quality, the puree will begin to gel in 1–2 months. However, those who fail to achieve the desired consistency have nothing to worry about - both vitamins and excellent taste will be perfectly preserved in grated strawberries, no matter how dense they may be. Keep dessert in the fridge and it will serve you until spring. If you want to do without airtight lids, pack mashed potatoes in portioned sachets and freeze.

Connoisseurs assure that with wild 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 life. 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.

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, tender berry desserts and warm summer memories for the whole winter. It remains only to choose the desired recipe. Maybe you should try them all?

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

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

When there is a desire to move away from traditional winter preparations and pamper relatives with exotic delicacies, it is worth making delicious and delicate jelly instead of ordinary jam from fresh strawberries. Thanks to the gelatin included in the composition, the fruit mass will harden perfectly and in the cold season will compete with classic preserves and jams.

Essential Ingredients for a Delicious Winter Strawberry Jelly Recipe

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

A step-by-step recipe on how to make delicious jelly from fresh strawberries for the winter

Jelly from strawberry pieces with gelatin at home - a recipe with a photo

How to make sweet jelly with strawberry pieces at home, this recipe with a photo will tell you. The dessert contains gelatin, so there is no problem with solidification. The beauty of such a delicacy is also in the fact that you can eat it after a day, and not wait for the winter cold.

Ingredients for homemade jelly with strawberry chunks in gelatin

• strawberries - 600 g
• sugar - 1 tbsp
• gelatin - 3 tsp
• water - 1 tbsp

Step-by-step instructions for a recipe for jelly from strawberry pieces with gelatin

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

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

Even without gelatin at home, you can make a very tasty and aromatic jelly from strawberries. The astringent component is sweet garden apples containing a large amount of a natural thickener - pectin. The delicacy will turn out to be quite dense, but at the same time tender, melting and not rubbery.

Ingredients for making strawberry jelly without gelatin at home

• strawberries - 500 g
• apples - 500 g
• sugar - 800 g

Step-by-step instructions for a homemade strawberry gelatin-free jelly recipe 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, place the strawberries in a food processor over the years and mash.
2. In an enamel saucepan, combine fruit puree with sugar, place on the stove and bring to a boil over medium heat.
3. When bubbles appear on the surface, reduce heat to a minimum and cook until the composition acquires the required density. Try the mass for fluidity. If it does not pour, but falls from the spoon in clots of arbitrary shape, remove from the heat, pack in clean, sterilized jars, seal with tin lids, wrap in a blanket and leave to cool completely.
4. Then put it in a refrigerator or dry, cold cellar, inaccessible to direct sunlight.

Gentle jelly for the winter from strawberries with citric acid - a recipe with a photo step by step

Strawberry jelly, prepared according to this recipe from the photo, turns out to be very concentrated and richly sweet. Granulated sugar serves as a natural thickener, and citric acid ensures the dessert retains its bright ruby \u200b\u200bcolor, juicy taste and pronounced fruity aroma.

Ingredients for Winter Strawberry Jelly with Citric Acid

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

Step-by-step instructions for a recipe for making strawberry jelly for the winter

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

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