Strawberry jelly recipe. Thick strawberry jam - the best recipes for the winter
Harvesting jam, jelly and jam for the winter allows you to please your family with unusual sweets even in the most severe cold. Many housewives like to use fresh strawberries as their main ingredient. It does not require lengthy preparation, it makes it possible to quickly prepare a large amount of seaming. Great for making strawberry jelly in the fall. It can be easily done at home. Among the reviewed photos and videos of recipes, instructions are step by step considered that will help you easily make jelly with and without gelatin.
How to make strawberry jelly for the winter - delicious recipes with step by step photos and videos
When preparing jelly for the winter, it is not necessary to use gelatin. It can be replaced with other gelling agents. For example, you can put pectin or agar-agar in the harvested sweetness. They will allow you to thicken the workpiece and achieve its increased density. You can make jelly with the addition of fruit: both adults and children will definitely like this preparation. He will tell you how to easily and quickly make strawberry jelly recipe with the photo below.
Ingredients for making strawberry jelly recipe for the winter
- strawberries - 500 g;
- sugar - 100 g;
- agar-agar - 6 g.
Step-by-step photo recipe for making strawberry jelly for the winter
Video recipe for making strawberry jelly for winter
Will help in cooking non-standard jelly with the addition of gelatin and the following video tip. She will tell you how to make strawberry jelly from berry juice and without pulp.
Delicious jelly with fresh strawberry gelatin - step by step photo recipe
The combination of strawberries with citrus fruits can be considered very unusual and interesting. In addition, the addition of lemon or lime will allow you to store the workpiece as long as possible. It is recommended to use gelatin sheet as a thickener. It is easier to work with it and after adding it to the juice you do not need to filter it: there will be no sediment from it. If desired, you can add other components to strawberry jelly with gelatin. For example, vanilla, mint leaves.
A list of ingredients for a delicious fresh strawberry jelly on gelatin
- fresh strawberries - 0.5 kg;
- lime - 4 pcs.;
- sugar - 300-400 g;
- sheet gelatin - 7 g.
Step-by-step photo recipe for delicious fresh strawberry jelly with gelatin
Delicious strawberry jelly without gelatin for the winter - photo recipe with step-by-step instructions
Strawberry jelly is quite unusual when used as a thickener pectin. It will not add the sweetness of the usual elasticity, but it will make it as thick as possible. And the presence of pulp in the preparation will help make it very appetizing: parts of the berries will be visible in the light. He will tell you in more detail how to make the original strawberry jelly for the winter with the recipe below.
Ingredients for a delicious strawberry jelly recipe for winter gelatin-free
- strawberries - 1.5 tbsp. frayed;
- sugar - 2 tbsp.;
- lemon - half;
- pectin - 14 g.
Photo recipe for original fresh strawberry jelly without gelatin
Unusual strawberry jelly from fresh berries for the winter - a recipe with a photo step by step
Cooking aromatic and tasty jelly allows the use of not only sugar, but also honey. It adds an unusual taste to the workpiece and will be a useful assistant in treating colds and maintaining immunity in winter. Preparing such a jelly from fresh strawberries should be done for future use.
Ingredients for a recipe for the winter of an unusual jelly from ripe strawberries
- strawberries - 1.5 kg;
- sugar - 0.4-0.6 kg (depending on the sweetness of the strawberries);
- honey - 400 g;
- sheet gelatin - 10 g.
Recipe with photo step by step - unusual strawberry jelly for the winter
How to make strawberry jelly at home - a step-by-step video recipe
With pleasure, you can cook jelly not only from strawberries, but also from other berries. And when using several varieties of berries, you can get the most delicious and unusual harvesting. For decoration, it is recommended to add pieces of fruit or mint leaves to the not yet solidified jelly. Thus, making an unusual strawberry jelly at home will not be ore.
It is time to collect the berries, beloved by many. Juicy, aromatic, sweet strawberry intoxicates with its smell. And I want to keep this piece of summer in order to enjoy the wonderful berries in the cold winter. Therefore, we are in a hurry to cook jam, compotes, jams ...
Pounded Victoria (garden strawberries, wild strawberries) from IrishkaK
I don't boil anything at all, and I grind sugar 1: 1 with a pusher with sugar (in a saucepan), put it in the refrigerator for a day or two. During this time, I take out the pan several times and mix everything (so that the sugar is dispersed). Then I put the berries with sugar in jars (warmed up in the oven, heat it up to 250 C). I close the lids and store anything in the refrigerator, or in a cold cellar (so that the temperature is like in the refrigerator).
Victoria Jam (garden strawberry, wild strawberry) by Nick
Victoria is covered with sugar overnight (I do it by eye, but the ratio is about 1 part of Victoria + 0.8 sugar), then it is brought to a boil. It boils for about 5 minutes. I take it off the stove, let it cool and again bring it to a boil. I cook for 5 minutes and pour it into hot sterilized jars. I twist it (you can put it "under a fur coat", you can not put it). Sometimes I immediately fall asleep with sugar and cook, when it boils, for about 15 minutes - and over sterilized jars.
Recipe from Sveta-sarsmis. Sveta's text:
- 1 kg strawberries
- 2 tbsp. l natural vanilla sugar
- 5 black peppercorns (I added 10)
- 500 g of special sugar for Dansukker jam (took 800 g of regular sugar)
- 2 tbsp. l lemon juice
Put the peeled strawberries in a saucepan, sprinkle with vanilla and regular sugar. Wait until the juice comes out. Coarsely crush black pepper in a mortar, add to strawberries. Pour in lemon juice and put a saucepan over low heat. Let it boil, remove the foam. Cook for 5-10 minutes (depending on the variety of strawberries, the more juice is formed, the more to cook) Remove from heat. Cool for 30 minutes, stirring occasionally. Pour into sterilized jars, close with lids. As you can see, I did not regret the pepper. It seems to me that 5 pieces will obviously not be enough) And pepper, of course, can be different in sharpness. Here mine was some apparently old and demanded just such a quantity in order to feel both its aroma and sharpness.
Notes:
- By chance, I had a double portion.
- I didn't have a lemon, I definitely didn't want to go after it in the heat, so I added a bag of 10 g of citric acid to 2 portions of jam.
- The vanilla sugar ran out, so I didn't want to go for it in the heat either. And I put a vanilla pod in the jam.
- Very tasty and aromatic !!
Victoria jam (garden strawberry, wild strawberry) with white chocolate "Kiss Marlene Dietrich"
- 1 kg of strawberries (I had a small one, so I didn't have to cut it)
- 500g of gelling sugar (I never had such a thing, I took 800g of regular sugar)
- 5g citric acid
- 1 white chocolate bar (100g)
I sorted out the strawberries, washed them, dried them, sprinkling them with sugar mixed with citric acid.
Brought to a low boil over low heat. If with gelling sugar, then cook for 5-10 minutes, I cooked a little longer, 15 minutes. At the end of cooking, turning off the hotplate, poured finely chopped white chocolate. Stirred until dissolved, poured into sterilized jars, immediately closed the twist lids and, as recommended in the original recipe, turned the jars upside down for 5 minutes.
They say that jam is kept in the cold for 4 months. I'm not going to keep it that long, I feel it will end soon.
The chocolate was taken from the white porous "Air" from the "Russia" factory.
The syrup turns out to be opaque, with opaque stains from chocolate.
Victoria jam (garden strawberry, wild strawberry) with basil from vikany
My girlfriend went on a business trip to Michigan, and from there she brought us a gift of jam made on a local farm. The owners of the farm, husband and wife, grow all products without fertilizers, all natural. And there, on the farm, they make jam, dry mushrooms and fruits. A friend brought 4 different jars of jam, most of all I liked blackberry jam with shiraz (red wine) and strawberry jam with basil
Once upon a time I made a fruit salad from strawberries and basil, but I didn't think of adding basil to jam. Basil and strawberries are a great combination, basil kind of adds freshness to the taste. There was a farm phone on the jar of jam - I tried to find out the recipe for the jam, but to no avail. I made the jam as I usually do, but I added basil - it turned out almost like a delicious jam from a jar.
This amount of products will make 2.5 cups of jam
- 1 kg strawberries, peeled
- 1 tbsp + 1/2 tsp fresh lemon juice
- 1-1.5 tbsp sugar
- 2-3 tablespoons coarsely chopped basil leaves
Stir in strawberries and lemon juice and transfer to a saucepan. Turn on the gas and heat the strawberries with sugar over the lowest heat, stirring frequently. The strawberries should have a lot of juice, it will take about 40 minutes.
Then add sugar and bring to a boil. Cook over medium heat, stirring for about 15 minutes, add basil 2-3 minutes until tender. Then cool the jam completely, remove the foam and arrange in the jars.
The jam can be stored in the refrigerator for 2-4 months. Or you can put the jam in sterilized jars, close with metal lids and store for about 1 year.
Victoria orange jam (garden strawberry, wild strawberry) from Kateryonok
- 250g oranges
- 650g sugar
- 380g strawberries
- 2 tbsp chopped leaves of mint or lemon balm
- 2-3 tbsp orange liqueur
Scald oranges, cut in half and chop thinly. Then, after mixing with 250 g of sugar, leave to infuse overnight. Mix the washed, peeled and slightly mashed strawberries with the remaining sugar and let it brew for an hour. Then combine the oranges with the strawberries. Add mint or lemon balm, bring to a boil and cook for 4 minutes. Then add 2-3 tbsp. orange liqueur. Then pour the jam immediately into clean screw-top jars and close tightly.
Victoria jelly (garden strawberry, wild strawberry) from Katerenok
- fresh strawberries - 300g
- sugar - 150g
- gelatin - 2 tbsp. spoons
- lemon
Mash the washed berries, squeeze the juice, strain it. Pour the remaining pulp with 1 liter of hot water, add sugar, bring to a boil. Strain the broth. Add pre-soaked gelatin into the cooled broth, stir, bring to a boil and pour in the strawberry juice and squeezed lemon juice. Pour into bowls, after rinsing them with cold water, and refrigerate until gelatinous.
Victoria (garden strawberry, wild strawberry) in its own juice from Eos
Sprinkle the smaller berries in layers with sugar (200-250g per 1kg of berries), overnight in the refrigerator. Then put the berries in jars up to the shoulders. Heat the remaining juice, but do not boil, and pour the berries over it. Cover the jars with lids and pasteurize in hot water (45-50 degrees). Bring the water temperature to 80 degrees and hold 0.5 cans for 7-8 minutes, 1 liter cans for 12-15 minutes, or sterilize (from the moment the water boils) for 4 and 7 minutes, respectively. Remove the cans, roll up the lids and put upside down.
Or: put small berries in jars and pour boiling water, cover and sterilize in a saucepan with heated water: 0.5 liter jars for 9-10 minutes, and 1 liter for 10-12 minutes. Roll up and chill.
Victoria Compote (garden strawberry, wild strawberry) by Nick
For 1 liter, about 150 g of sugar (i.e., we take 450-400 g of sugar for a three-liter jar).
We fill the sterilized jar by a third with berries, pour sugar into the water, bring to a boil, pour the berries in the jar with syrup, tighten the lid - and in a fur coat for a day.
It was an experiment, in my opinion, everything worked out. Dried strawberries taste sweet and very strawberry, on top they are dry (naturally) and a little "leathery", but on the inside they are soft and viscous. I remember as a child my grandmother dried apples, pears, apricots, plums in the sun, but somehow strawberries were never dried. I wanted to bake a muffin, one of the ingredients was dried strawberries. I never bought and did not pay attention to how much dried strawberries cost, what was my surprise when I saw $ 10.00 for 450 g on the price tag. I still bought the strawberries, but most likely they were stale in the store - they turned out to be hard and with a strange taste. I decided to try to dry the strawberries myself. I did quite a bit, 600-700 grams per sample.
- 1 kg strawberries
- 2 tablespoons of ascorbic acid
- 1 liter of water
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 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. A regular 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 - the sugar syrup is 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 healthy and add variety to the texture.
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 the 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. 
Close the cooled jars of strawberry jelly tightly, put them in a dark, dry place. 
And here's how to prepare
June is the time for strawberry jam. Thunder of shiny copper basins, the weight of sweet-smelling baskets, covered with gauze from dust and prying eyes. When strawberries appeared in the house, it always seemed to me some kind of barbarism that they were covered with sugar, and then boiled and poured into jars. Instead of eating. The whole bucket in one fell swoop. Maybe that's why I don't make fresh strawberry jam. But my mom makes strawberry jam. At least 40 years already. Or maybe all 50. And every time with a consistently good result. Here are Mom's two recipes. The first recipe is thick, jelly jam. Cook it for a short time, but always in small portions. Suitable for those who brought a couple of baskets of berries from the market. The second recipe is for owners of large strawberry plantations. This is a classic recipe. The same forty-year-old.
Strawberry Jelly Jam
- 1 kg strawberries
- 1 kg sugar
- 1.2 tsp citric acid
You cannot cook such jam in large basins. Maximum of a kilogram of berries and a kilogram of sugar. Otherwise, jelly will not work. The berries need to be sorted out, washed, and the green tails separated. If you want to achieve maximum jam density, then cut the berries into small pieces. Mom makes this jam from whole berries. Put the strawberries in a saucepan, cover with sugar. Do not mix. And we leave it for a day. This is necessary in order for the berries to give juice. The next day we put the pan on the fire. Bring the berries to a boil and simmer for 10 minutes. All this time, the jam must be monitored, adjusting the heating so that it does not boil away.
Now remove the pan from the heat, add half a teaspoon of citric acid. It is needed so that the jam retains its bright red color, and acts as an additional preservative. In no case do not add acid to boiling jam - otherwise very strong foaming will occur, which we do not need at all. Shake the pan a little to disperse the acid. Put on fire again. Boil for another five minutes. Strawberry jam is ready. It should be poured into hot sterilized jars and closed with ordinary lids.
Strawberry jam classic
- 1 kg strawberries
- 1 kg sugar
This is the most common strawberry jam. It can be cooked in basins. The slow cooking process is compensated by such a pleasant bonus as delicious foam, which needs to be removed from time to time. And immediately eat or distribute to children scurrying around the kitchen. First, we do everything in the same way as in the first recipe: wash the berries, tear off the tails, add sugar and leave for a day. Then we put the basin on the stove. Bring the jam to a boil, reduce the heat and cook for about half an hour until tender. Readiness is determined as follows: take a plate with a flat bottom, drip a drop of jam on it. If the drop does not spread, then everything is ready. This jam does not require sterile jars. It keeps well and can even survive until spring if you hide a couple of cans away.
Strawberry jelly for the winter is a fragrant preparation that will appeal to your children. But what about children - adults themselves are not averse to enjoying such a dessert on cold dark winter evenings, washed down with hot tea or coffee.
Strawberry jelly is prepared with the addition of gelatin or agar-agar and solidifies when it cools. 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 with it.
For those who have a pantry in an apartment, I advise you to still use agar-agar, because it sets 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 over the fire for about 10-15 minutes, turning the food into strawberry jam. If desired, add a little citric acid or lemon juice 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 puree. Be careful as the jam is very hot! Cook the strawberry puree on low heat for another 5-8 minutes.
At this time, pour boiling water over the gelatin and dissolve it for 5-7 minutes, stirring until it is completely dissolved.
As soon as the gelatin dissolves, pour the liquid with it into a saucepan, stir and turn off the heat.
Pour the strawberry jelly hot into sterilized jars and tighten with hot lids or seal them with a preservation wrench. Allow the blanks to cool, and then transfer them 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 it before it's too late!
Enjoy your winter!