Strawberry jelly for the winter is a fragrant preparation that your children will like. Why are there children - adults themselves are not averse to enjoying such a dessert on cold, dark winter evenings, washing it down with hot tea or coffee.

Strawberry jelly is prepared with the addition of gelatin or agar-agar and solidifies when cooled. By the way, if you store such a blank in the basement or cellar, then the jelly will not lose its shape, no matter how you turn the container over with it.

For those who have a pantry in the apartment, I still advise you to use agar-agar, because it seizes already at 40C. By the way, with strawberry jelly you can create various pastries using a treat as a filling, for example: croissants, puffs, buns, bagels, pies, etc.

So, let's prepare the necessary ingredients for making strawberry jelly for the winter and start cooking!

Rinse the strawberries in water and remove the green tails from each berry, if any.

Pour the strawberry mass into a saucepan, add granulated sugar and simmer for about 10-15 minutes, turning the products into strawberry jam. Optionally, a little citric acid or lemon juice can be added at this stage to bring out the sweetness of the strawberries.

Grind the prepared sweet mass with an immersion blender for about 3-5 minutes, turning it into a puree. Be careful as the jam is very hot! Strawberry puree cook on a minimum of fire for another 5-8 minutes.

At this time, pour gelatin with boiling water and dissolve it for 5-7 minutes, stirring until completely dissolved.

As soon as the gelatin dissolves, pour the liquid with it into the saucepan, mix and turn off the heat.

Pour hot strawberry jelly into sterilized jars and screw on hot lids or seal them with a conservation key. Let the blanks cool, and then transfer to a permanent storage location. The shelf life of this strawberry jelly is 1 year.

Now you know exactly how to make strawberry jelly for the winter, so hurry up to stock up on them before it's too late!

Have a nice winter!

The amazing aroma of strawberries that spreads throughout the house in winter can drive lovers of this healthy berry crazy. Strawberry blanks can become a real decoration of any table, providing us with vitamins and nutrients. Among the variety of options, strawberry jelly is popular, which has a peculiar texture and is often used not only as an independent dessert, but also as a filling in homemade cakes. To cook it yourself, it is enough to use proven recipes and take into account some of the nuances that affect the quality of the final product.

The nuances of making strawberry jelly for the winter

Traditionally, strawberry jelly is a favorite treat for kids who know a lot about sweets. This unusual product will be a great addition to home tea drinking, reminiscent of fine summer days on cold winter evenings. For the preparation of strawberry jelly, gelatin is usually used, which provides the necessary consistency of the product when cooled. With proper storage, jelly does not lose its special consistency.

Strawberry jelly, which has a beautiful and rich color, is often used as an exquisite decoration for cakes and pastries, however, it should be noted that when using jelly as a filling for homemade pastries, it will spread under the influence of high temperatures.

The main ingredient in strawberry jelly, besides the strawberry itself, is sugar. Due to its presence, fragrant strawberry jelly is stored for a long time.

The absence of the required amount of pectin in strawberry berries perfectly compensates for sugar. The amount of sugar used in the preparation of strawberry jelly affects the shelf life of the workpiece.

Strawberry jelly has an excellent taste and a peculiar texture.

Cold harvesting method

Jelly can be prepared using the cold and hot methods.

The cold method of making strawberry jelly involves the use of berries rubbed with sugar. It is recommended that this preparation be kept in the refrigerator. At the same time, it is best to prepare such jelly from dense and ripe berries, otherwise, if the strawberry crop turns out to be watery, you will not be able to achieve the required consistency.

Using the cold method of preparing strawberry jelly, it is advisable not to save on sugar, which acts as the main preservative. For 1 kg of berries, it is better to take from 1.5 kg of granulated sugar.

Strawberries grated with sugar are often used to make jelly.

Hot harvesting method

To prepare jelly using the hot method, you will need sterilized jars and lids that allow you to close the containers as tightly as possible. Such jelly is stored in the cellar or at room temperature in the kitchen cabinet. However, you should not place jars with this product near heaters or expose them to sudden changes in temperature. You can store this jelly for up to two years.

You will need sterilized jars to store strawberry jelly.

When calculating the required amount of sugar, you can use the proportion of classic recipes that suggest using 1 kg of sugar for 1 kg of berries. However, as you know, strawberries are different. For this reason, for very sweet berries, you can reduce the amount of sugar to 800-500 g per kilogram of strawberries, and if the crop turned out to be watery, the amount of sugar can be increased to 1.5 kg per 1 kg of berries.

When reducing the amount of sugar, the minimum dose of which can be 500 g per 1 kg of strawberries, it is necessary to increase the amount of gelatin or pectin used. This will ensure the desired consistency of the final product. Otherwise, your jelly will turn out too liquid.

When preparing strawberry jelly, it is necessary to correctly calculate the proportions of berries and sugar

Wild berry blanks

Using garden strawberries for winter preparations, do not forget about the opportunity to enjoy jelly made from wild berries. Such strawberries are also called field strawberries. Its main difference from garden varieties is the presence of denser berries, inferior in size, but not in taste. Field strawberries have a special flavor. However, jelly made from it may have a bitter taste. A sufficient amount of sugar will help correct the situation.

Wild strawberry jelly has a special flavor

Strawberry jelly recipes for the winter

If you want to make such preparations for the winter, you can use many recipes that involve the use of whole or grated berries, with the addition of pectin or gelatin, as well as applesauce. Choosing any of them, you can easily prepare a magnificent and fragrant jelly, the taste of which you will enjoy the whole winter, strengthening your immune system.

Express recipe from pureed berries

The largest amount of vitamins is found in strawberries, which undergo minimal heat treatment. To prepare such a vitamin "bomb", it is enough to use an express recipe that allows you to save time and get an excellent result. To do this, use the following proportions: for 1 kg of berries, you need to take 1.5–2 kg of sugar.

The gelling process in this case will begin no earlier than in a month or a month and a half. However, if the desired consistency is still not achieved, you should not worry. In any case, you get an excellent strawberry preparation containing the maximum amount of vitamins. Store strawberry puree in the refrigerator. Some housewives prefer to pack such strawberries in small plastic cups, which are then sent to the freezer. Such a preparation is excellently obtained from wild strawberries, which have a unique aroma.

How to quickly make strawberry jam - video

Recipe with whole berries and gelatin

You can make wonderful strawberry jelly using gelatin. Before starting work, carefully sort through the strawberries, peeling them from green rosettes and putting aside spoiled berries. To prepare for 1 kg of strawberries, you will need 20 g of gelatin and 1 kg of sugar.

Operating procedure:

Canned strawberry jelly with pectin

For people who are wary of gelatin, pectin can be used as a substitute. The special properties of this polysaccharide allow it to be applied without the need for soaking, which saves a lot of time. And in itself, this product is made from pomace of citrus fruits, beets and apples.

Pectin is a natural thickener

To prepare, take:

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

Cooking method:

1. Grind the washed, sorted and peeled strawberries into a puree. You can cope with this procedure using a blender.
2. Place the puree in an enamel saucepan and put it on the fire.
3. Mix pectin and sugar and add to the berry mass when it warms up.
4. Once the jelly reaches the boiling point, reduce the heat to low and simmer for another 5 minutes.
5. Remove the mass from the heat, pour into sterilized jars and seal tightly with lids.

Pectin can be used to make strawberry jelly

When calculating the amount of pectin, one should proceed from the total amount of berries and sugar. For 0.5 kg of sugar per 1 kg of strawberries, 10 g of pectin is taken, while 15 g of pectin is needed for 1 kg of berries and 250 g of pectin sugar. For the option without a sweetener, 20 g of pectin per 1 kg of berries is needed.

Video: making strawberry jam with pectin

Variant with applesauce

If you prefer not to use gelatin, and you could not get pectin, you should not despair. You can get it yourself using apples.

Cooking in a bread maker

You can use a bread maker. This versatile appliance, which has become a worthy assistant in the kitchen for many housewives, will perfectly cope with the task.
Take:

• 1 lemon;
• 1 kg of strawberries;
• 300 g of sugar;
• 5 g pectin.

Cooking like this:

1. Grind well-washed, sorted and peeled strawberries into puree.
2. Use the Jam program by pressing the appropriate button on the device control panel. Taking into account the individual characteristics of various models of bread machines, the product will be ready in about 1–1.5 hours.
3. Carefully remove the bowl with berry contents and pour the mass into a flat and wide bowl, cool.
4. Arrange the resulting product in sterilized jars, tightly rolled up with lids, where it can be stored until next summer. You can simply put the workpiece in the refrigerator in an open form. Under such conditions, it can be stored for no more than one month.

If you haven't made strawberry jam yet, or just want to update a familiar recipe, use the treat options below. You will certainly be pleased with its pleasant jelly consistency, as well as the amazing taste and aroma of the workpiece.

How to make strawberry jelly jam?

Ingredients:

• fresh strawberries - 5.5 cups;
• granulated sugar - 8 glasses;
• citric acid - 10 g;
• filtered water - 2/3 cup.

Cooking

To prepare the blank according to this recipe, we wash fresh strawberries with cool water, let them drain and get rid of the stalks. We combine half the norm of granulated sugar in a container for cooking jam with some water and put it on the burner of the stove. After boiling and completely dissolving all the sweet crystals, pour all the prepared berries into the syrup, boil them for fifteen minutes, then add the second portion of sugar, citric acid and stir so that all the crystals disperse again.

We now pour the hot delicacy into pre-prepared glass jars, cork them hermetically and leave them upside down to cool under a warm coat or blanket.

The consistency of the jam prepared according to this recipe is pleasantly jelly.

How to cook jelly strawberry jam with whole berries?

Ingredients:

• fresh strawberries - 0.5 kg;
• granulated sugar - 550 g;
• - 1 pinch.

Cooking

The special technology of this recipe allows you to get an incredibly delicious jelly consistency of strawberry jam, which it reaches two months after cooking. In this case, all the berries remain whole and unharmed. To prepare such a preparation, we remove the sepals from the washed and dried strawberries, pour sugar in a wide bowl and leave for twelve hours at room conditions. During this time, the berries will start up the juice and will be in the syrup. We dissolve citric acid in a tablespoon of water, pour the solution to the strawberries, place the workpiece on the burner of the stove and warm it up, stirring it very carefully with a wooden spoon or spatula until all the sweet crystals are dissolved. As soon as the sugar has dissolved, remove the bowl from the heat and proceed to the next stage of cooking jam.

In a small stainless steel bowl, pour about two cups of strawberry base with syrup and put on fire. After boiling, we keep the jam with strong seething for one minute, and another four minutes, slightly reducing the heat under the pan. During this time, the foam should settle, and the syrup should become transparent. Now pour the first portion of the jam into a sterile dry jar prepared in advance and proceed to the next one. Repeat the process until the last drop of strawberry base. It is this portioned short-term cooking of jam that will preserve the integrity of the berries and achieve a jelly-like consistency of the workpiece. Let the jam in the jars cool completely, then cork it with sterile lids and send it to storage.

Delicious jelly strawberry jam with gelatin

Ingredients:

• fresh strawberries - 1.5 kg;
• - 1.5 tbsp. spoons with a slide;
• granulated sugar - 745 g.

Cooking

To prepare jam with gelatin, we wash the strawberries, let them drain, cut off the sepals and put the berries in a wide container, pouring layers of sugar (two-thirds of the total amount) mixed with gelatin granules. We leave the workpiece for several hours so that the berries release the juice, after which we put it on the stove and heat it until the first signs of boiling, stirring continuously. We leave the jam to brew for one hour, after which we pour the remaining sugar, again heat the strawberry mass to a boil and boil it this time for five minutes. Immediately pour the delicacy into sterile, dry containers, quickly cork and let cool under a warm coat or blanket.

Being engaged in the preparation of jam or jam, every housewife wants to get not only tasty, but also a healthy delicacy. Strawberries are one of those berries that are most often used in the preparation of sweet supplies. In an effort to please their loved ones with tasty, healthy and fragrant treats, resourceful housewives have come up with many ways to make jam from these berries. Being the main ingredient or combined with other berries or fruits, strawberries invariably add a bright taste and unforgettable aroma to stocks prepared from it. You can also quickly and tasty cook from berries, which will remind you of warm summer days on a cold winter evening.

Strawberry jam prepared according to this recipe turns out to be a homogeneous jelly-like consistency. It is convenient to spread on bread or use to decorate baked goods. The finished jelly has a rich color, and its aroma and taste will impress any lover of sweets.

To make strawberry jelly jam, you need to take:

• Strawberries 1.5 kg;
• Sugar - 1 kg;
• Citric acid - 3 g;
• Gelatin - 15 g;
• 3 glasses of pure water.

Before you start cooking, strawberries must first be carefully sorted out, spoiled and unripe berries removed. Also, the raw materials must be washed. To do this, pour the berries into a colander and lower them several times into a container of cold water. The liquid must drain well. Now you can start cooking.

Preparing strawberry jelly:

soak gelatin in warm water;

bring water to a boil and add prepared berries to it;

reduce the heat, boil the strawberries for 10 minutes and remove the pan from the stove;

the juice that the berries have released during the cooking process must be drained by passing it through a dense cloth or a fine sieve. Squeeze out the berry mass.

approximately 1 liter of juice will be obtained, which must be boiled down, gradually pouring sugar into it;

also add swollen gelatin and lemon juice to the juice;

having added all the ingredients, you need to boil the mixture, stirring it occasionally and removing the foam that forms on the surface. Sugar should be completely dissolved, and the volume of jelly should be halved;

to check the readiness of the jelly, you need to place a little product on a plate. If the jelly hardens quickly, then cooking is complete;

immediately place the finished jelly in clean and dry jars until it has cooled down. Cover with tin lids, but do not roll up.

Now the jelly needs to be pasteurized.

For this:

the cans filled with it are placed in a deep container with boiling water (the temperature must be at least 90 degrees). Pasteurization time for half-liter jars - 5 minutes, liter - 10 minutes;

the process is carried out under a closed lid, with constant monitoring of the water level. It should not fall below 3 cm from the neck of the cans;

when pasteurization is complete, the jam jars are rolled up with tin lids.

Now the jelly is ready. When cooling the blanks, the jars do not need to be turned over so that the structure of the jelly is not disturbed.

Classic strawberry jam

Strawberries in jam prepared according to this traditional recipe do not lose their shape and look very appetizing. Sweet and fragrant delicacy will be perfectly stored until spring.

So, for this jam you will need:

• Strawberries - 1.5 kg;
• Sugar - 1.5 kg;
• Citric acid - 1.5 gr. or lemon juice - 1.5 tsp;

When preparing the berries for cooking, they must be carefully sorted out, freed from leaves and washed in a colander under the tap.

Cooking:

lay the strawberries in layers in a large bowl (in which you will cook the jam), sprinkling each layer with a small amount of sugar;

let the resulting mass brew for about 6 hours (during this time, the berries, under the influence of sugar, will release enough juice);

now you can start cooking: put the container with the future jam on the stove and bring its contents to a boil;

as soon as the jam boils, you need to remove it from the stove and let it brew for another 15 minutes;

then the pan is again placed on a slow fire until the jam boils and is again removed from the stove for 15 minutes (this action must be repeated 4 times in total);

during the final heating, you need to put citric acid in the jam or pour in lemon juice to prevent its possible sugaring;

the finished jam is poured into dry sterilized jars and rolled up with tin lids;

filled jars should be removed in a dark and cool place, placing them upside down there. Leave it like this until it cools down completely.

Jam according to this recipe can be cooked from more berries. Only in this case, more sugar and citric acid will be required, as well as a larger capacity for cooking.

You can also find on our website various delicious recipes that are familiar to everyone from early childhood.

Strawberry jam with oranges

Harmoniously combining the bright aroma of wild strawberries and fresh notes of orange, this jam will appeal to even the most sophisticated lovers of sweets. The original delicacy prepared according to this recipe is not only suitable for home gatherings over a cup of tea, but also perfectly complements the festive sweet table.

To make strawberry-orange jam, you will need:

• Fresh strawberries - 400 gr.;
• Oranges - 250 gr.;
• Sugar - 650 gr.;
• Mint or lemon balm - a few leaves;
• Orange liqueur (can be replaced with vodka or cognac) - 2-3 tbsp. l.

Before you start cooking jam, berries and citrus fruits need to be prepared.

Strawberries must be sorted out, removing debris and bad berries, and washed in cold water.

Oranges must be washed and scalded with boiling water (to remove the layer of wax that covers the fruit for better preservation). To make jam, you can use both peeled oranges and peeled fruits. This is a matter of taste and choice of every hostess.

Cooking:

prepared oranges should be thinly sliced ​​and covered with 1 cup of sugar. In this state, leave the fruit for 8-10 hours (you can overnight);

strawberries take less time to infuse: clean berries should be covered with the remaining sugar and left for an hour;

after the required time has elapsed, fruits and berries are combined in a deep saucepan and sent to the fire;

now you need to add finely chopped mint or lemon balm leaves to the jam (2 tbsp is enough);

after boiling, you need to boil the mixture for 5-7 minutes and pour liquor (or another drink at hand) into it. Be sure to mix well;

without waiting for the jam to cool, it must be immediately laid out in pre-sterilized jars and rolled up with tin lids;

let the jars cool, placing them upside down;

The original and delicious orange-strawberry jam is ready!

From the remaining oranges, you can prepare another blank for the winter - home-made.

Five-minute strawberry jam with red currants

Berries in jam prepared according to this recipe retain more useful properties and vitamins than in preparations that require long cooking. Therefore, such sweetness will not only cheer you up on a cold and rainy day, but will also become an excellent ally in the fight against off-season beriberi.

To prepare five-minute strawberry jam according to this recipe, you will need:

• Strawberries - 3 kg;
• Sugar - 2 kg;
• Red currant - 500 g.

Redcurrant is added to jam in order to neutralize the characteristic strawberry bitterness. In addition, it gives the taste of the dessert an interesting sour tint.

First you need to prepare the berries. To do this, they move and washed with cold water. You should not get involved in washing strawberries, otherwise fragile berries may lose their shape. You just need to lightly rinse them with water.

How to cook:

berries should be placed in a deep container and covered with sugar. Leave until juice appears;

the berries that gave juice are sent to the stove, where they need to be heated to a boil, stirring constantly;

The jam should boil for 5 minutes, no more. The foam formed during the cooking process must be removed with a slotted spoon;

hot finished jam is poured into clean jars, which are then tightly rolled up;

Hermetically sealed jars are turned over on the lid and are in this form until completely cooled.

Ready-made jam can be stored both in a cool place (for example, in a cellar next to other blanks) and at room temperature (for example, in a kitchen cabinet).

Strawberry Jam

This version of strawberry delicacy will appeal to those who do not like whole berries in jam. Having a homogeneous and delicate texture, the jam according to this recipe turns out to be tasty and very fragrant. It can be eaten in its pure form, washed down with hot tea, and also used as an impregnation for cakes and fillings for sweet pies.

In order to cook jam from 1 kg of berries, you will need:

• Ripe strawberries - 1 kg;
• Sugar - 600 gr.;
• Water - 50 ml.

For jam, it is better to take ripe and juicy strawberries. When sorting through the berries, you need to free them from leaves and other debris and remove rotten fruits. Then the strawberries should be washed and allowed to dry. When preparing jam, special attention should be paid to washing strawberries, because if particles of dust or sand remain on the berries, this will have a bad effect on the taste and texture of the finished delicacy.

How to cook:

prepared berries should be placed in a container of a suitable size and knead them well with a pusher;

pour water into the resulting slurry and put the future jam on the stove;

boil the berries until they are completely softened;

softened strawberries must be removed from the fire and passed through a sieve;

sugar is added to the resulting mass;

now the jam again needs to be put on fire, where it will be until fully cooked (about 20 minutes).

after the finished jam has cooled down a bit, you need to place it in dry and sterilized jars. Roll up with tin lids.

Jars of strawberry jam, like most blanks, should be stored in a dry and cool place.

Being a source of valuable vitamins and having a pleasant taste and unforgettable aroma, strawberries are also used as a jam base in many other recipes. Therefore, having decided to prepare sweet and healthy supplies from this berry for the winter, each housewife will be able to choose the option that she will like.

We will be happy to answer any of your questions in the comments.

What do you think is the advantage of jelly for the winter over regular jam? Most likely, your answer will concern a special consistency, thanks to which the taste of berries and fruits harvested for the winter is revealed in a special way. In addition, it is the form of jelly that helps to make amazingly tasty desserts from berries, which quickly boil soft in ordinary jam and lose their taste / color. For example, strawberry jelly for the winter is much richer in taste and aroma than the jam counterpart. But do not think that making canned strawberry jelly is much more difficult than making jam. No, in ordinary home conditions, anyone can cook jelly from fresh or frozen strawberries. As for the special ingredients, most recipes for strawberry jelly for winter use gelatin. Although even without it, you can cook this yummy without difficulty if you know the right recipe. It is these step-by-step recipes with photos and videos for making strawberry jelly for the winter that await you further.

Delicious strawberry jelly for the winter without gelatin - a step by step recipe with a photo

Of course, there is practically no pectin in strawberries themselves, which is responsible for the formation of a jelly-like state. Therefore, to prepare delicious strawberry jelly for the winter without using gelatin, you will need to add other fruits / berries that are rich in pectin. For example, unripe apples are great for this purpose. Read more about how to make delicious strawberry jelly for the winter without gelatin in a step-by-step recipe with a photo below.

Necessary ingredients for delicious strawberry jelly for the winter without gelatin

• strawberries - 1 kg
• green apples -0.5 kg
• granulated sugar - 1 kg
• lemon juice - 1 tbsp. l.

Step-by-step instructions for delicious strawberry jelly for winter without gelatin

Simple frozen strawberry jelly for the winter, step by step recipe

Frozen strawberries, of course, are inferior in taste to fresh berries, but you can also make jelly from it for the winter according to a simple recipe. You just need to understand: to make such strawberry jelly really tasty, it is better to use sweet and ripe home-frozen berries. In other words, a simple jelly for the winter from frozen strawberries bought in a store is not worth doing.

Essential ingredients for a simple frozen strawberry jelly for the winter

• frozen strawberries - 500 gr.
• gelatin - 1 sachet
• sugar - 500 gr.

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

1. Cook syrup from a liter of water and half a kilogram of sugar.
2. When the syrup boils, take about 50 ml and pour into a deep bowl. Add gelatin and mix thoroughly until completely dissolved, leave for 5 minutes.
3. Meanwhile, we send the frozen strawberries to the boiling syrup and stir.
4. As soon as the berries become soft, remove the syrup from the stove and chop the strawberries with a blender.
5. Pour the gelatin into the berry mass and cook for literally another 5-7 minutes.
6. Pour the thickened hot syrup into sterile containers and tighten the lids. Inverted, let cool completely.

How to make strawberry and raspberry jelly with gelatin, step by step recipe

This jelly recipe is good because, in addition to strawberries, you can add other berries to it. For example, prepare strawberry and raspberry jelly with gelatin, which is sure to please the sweet tooth on long winter evenings. Read more about how to make jelly for the winter from strawberries and raspberries with the addition of gelatin below.

Ingredients needed to make strawberry and raspberry gelatin jelly

• strawberries - 500 gr.
• raspberries - 500 gr.
• sugar - 1 kg
• gelatin - 30 gr.

Instructions for making strawberry and raspberry jelly with gelatin for the winter

1. First, we prepare the berries: wash and remove frankly spoiled ones, cut off the sepals.
2. Using an immersion blender, grind the strawberries and raspberries into a puree state in separate containers - so the total mass will be more homogeneous.
3. We mix both berry purees in one container, add sugar and send to the stove.
4. As soon as the mass boils, remove the foam and add gelatin, mix well.
5. We continue to stir, reducing the heat, until the mass thickens.
6. Pour hot jelly into sterile jars and cover with lids. Additionally, pasteurize in a container with boiling water for another 10 minutes.
7. Screw on the lids and you're done!

Delicious jelly from fresh strawberries and cherries for the winter, step by step recipe

Cherries and strawberries are an amazingly tasty and healthy combination. No wonder it is often used to prepare various winter treats, including in the recipe for jelly from fresh strawberries and cherries. Read more about how to make unrealistically delicious jelly from fresh strawberries and cherries for the winter in a step-by-step recipe below.

Essential Ingredients for Delicious Fresh Strawberry and Cherry Jelly for the Winter

• strawberries - 1 kg
• cherry - 500 gr.
• sugar - 1.2 kg
• lemon juice - 2 tbsp. l.
• gelatin -1 pack

Step-by-step instructions for delicious jelly from fresh strawberries with cherries for the winter

1. We prepare well-washed berries in the following way: remove the seeds from the cherries, remove the leaves from the strawberries.
2. Pass the berries through a meat grinder or grind in a blender until smooth.
3. Pour the finished berry puree with sugar mixed with gelatin.
4. Mix thoroughly and leave for 5 minutes. Then we send the saucepan to the fire.
5. While stirring the mass with a wooden spoon, bring the mixture to a boil and remove the foam. Add lemon juice and cook for another 10 minutes.
6. Pour the finished jelly into sterile containers and cork with lids, turn over.

How to make strawberry jelly for the winter at home, recipe with video

You can make a very thick and tasty strawberry jelly for the winter at home with gelfix, an analogue of gelatin. Unlike strawberry jelly recipes without gelatin, this option not only allows you to make a thick treat, but also saves on adding sugar. Learn more about how to make fresh strawberry jelly for the winter at home in a step-by-step recipe with a video below.