Cooking strawberry jelly

Jelly is one of the simplest desserts, which invariably pleases everyone with a pleasant taste and an unusual texture.The opportunity to experiment with the ingredients, as well as use fresh berries and fruits for the dish only enhances its popularity. One of the most appetizing varieties is strawberry jelly.

Since the main ingredient of strawberry jelly is the strawberry itself, the most important thing is to select the berries, wash them and remove all remnants of leaves or stalks. Although sometimes the green parts are left to create a dish of an unusual shade, but still this decision is not for everybody. The berries themselves should be only ripe - suitable and crushed, and slightly damaged, and curves. Strawberry goes well with other berries, fruits, chocolate, nuts, so these ingredients will be great to combine for the preparation of this dish. Surprisingly, experimenting is also recommended with avocado and rhubarb.

In the case when cocoa is used as a supplement, it is important to accurately measure its quantity - an excess of powder can make the dish bitter. The same applies to vanilla, so instead, it is always advised to always take vanilla sugar. The original jelly will make a few added drops of wine. Gelatin granules must be of high quality, because it will depend on it, whether it will be possible to make the fruit mass saturated, supple and fragrant.

Preparing fresh strawberry jelly at home does not present any particular difficulties.

For a classic recipe from the ingredients you will need:

• 300 grams of berries;
• 50 grams of sugar;
• tablespoon of gelatin;
• 500 milliliters of boiling water;
• 100 milliliters of cold water.

Preparation begins with the fact that the berries are thoroughly washed, exempt from the stalks and dried. Then strawberries will have to be poured with freshly boiled water, seasoned with sugar and processed in a blender. It is important to achieve a homogeneous consistency without the slightest lumps.

At this time, a spoonful of gelatin is immersed in cool water - in ten minutes it will have to dissolve. After this, the substance is to be placed in a water bath and stirred until a homogeneous consistency is achieved. Strawberry puree is mixed with gelatin, and then decomposed into containers. Before use, he will have to stand in the refrigerator until two hours have passed. By the way, if the jelly is ready, you can check if you shake it.

The original decision will be to make banana jelly and strawberry juice. This dish is especially appreciated by young children. In addition to fresh strawberry juice in the amount of one and a half glasses, it is necessary to prepare banana juice in the same amount and 15 grams of gelatin. A half of the gelatin is mixed with the strawberry fresh juice, cleared of pulp, and left alone for a quarter of an hour. Then the tank is placed on a low fire and heated stirring until the liquid reaches 40 degrees.

Usually at this temperature gelatinous granules completely dissolve. The finished strawberry jelly is removed from the heat, bottled in containers and removed for a couple of hours in the fridge. Similarly, you will need to cook and banana jelly and pour into the same container with a second layer.

Frozen strawberries can also create a delicious strawberry delicacy. In addition to 500 grams of berries have to prepare only one pack of gelatin and 500 grams of granulated sugar. A liter of water and a pound of sugar are put on the fire to make a sweet syrup. When the liquid boils, 50 milliliters of gelatin must be separated from it - the powder dissolves and in five minutes reaches the desired consistency. At this time, the frozen berries are laid out in the remaining syrup in the pan.

On fire, they have to be kept stirring until the mass is softened - then it can be processed by a blender. The pan is returned to the fire, gelatin is added to it, everything is cooked until five minutes have elapsed, after which the jelly is poured into glass containers that have lids. Cooled banks are then removed for storage.

Many women choose blanks for the winter without gelatin. To a kilo of strawberries half a kilo of green apples, a kilogram of granulated sugar and a tablespoon of lemon juice are added. The glass jars are pre-sterilized either steamed or in the oven, the same applies to the lids. Apples must be immature, since it is the peculiarity of such fruits that will allow making jelly without using gelatin. The fruits are washed, the peel is peeled from the apples, and together with the strawberries they are ground in a blender.

The resulting mass is flavored with sugar and put on the fire, where it is brought to a boil. It is important - do not forget to stir and clean the foam all the time. The fire is less, the lemon juice is added to the jelly, and everything is boiled until the necessary thickness is reached. Determine whether the dish is ready, you can use a plate, sprinkled with water. A little jelly drips in there, and if you get a lump out of the substance, it means that it is ready. The billet is laid out in cans, closed with lids, sterilized for ten minutes, cooled and stored for storage.

Strawberry jelly with honey instead of gelatin includes agar-agar. In addition to 5 grams of this substance, you will need:

• 30 grams of granulated sugar;
• 1.5 teaspoons of honey;
• 300 grams of berries;
• 250 milliliters of boiled water;
• lemon juice.

Strawberries are prepared properly, and then whipped in a blender with lemon juice. At this time, pure water and sugar are mixed in a separate container, and agar-agar is added a little later. Everything is set on fire and aged until three minutes have passed. Turning off the fire, all the components to be mixed, and it must be done carefully - it is important to prevent the appearance of bubbles. The finished jelly is laid out in containers and is removed in the cold, somewhere in a couple of hours it can already be served on the table.

Soursop jelly dessert will be the decoration of any holiday table, and it is made extremely simple. Pre-prepared:

• 200 grams of ripe, fairly dense berries;
• 250 milliliters homemade sour cream;
• three tablespoons of sugar;
• a glass of hot drinking water;
• two tablespoons of gelatin.

First of all, sour cream is taken from the refrigerator - it will have to stand at room temperature for at least an hour. Then gelatin dissolves in boiling water and swells for about a quarter of an hour. Strawberries are washed and cleaned from green parts, small copies remain unchanged, and large ones are cut into several parts. In the next step, the sugar is mixed with sour cream using a mixer, and filtered gelatin is poured into the resulting mixture. Finally, berries are added to the container, everything is mixed, poured into containers and put into the refrigerator for a couple of hours.

A combination of strawberries and raspberries is considered quite traditional, but nonetheless popular, so this jelly preparation for the winter always attracts the attention of cooks. The dish consists of:

• 500 grams of strawberries;
• 500 grams of raspberry;
• kilograms of sugar;
• 30 grams of gelatin.

All the berries are washed, and then crushed in a blender. It is better to grind them separately, and then mix by hand. The total mass is sprinkled with sugar and put on the stove. As soon as it begins to boil, it is time to add gelatinous granules and mix everything well. Staying on fire lasts until the consistency of the mass becomes thick. The finished jelly is decomposed in separate containers and closed with lids.

Spicy strawberry jelly is a spicy solution. Would need:

• 600 grams of pre-pureed berries;
• 560 grams of sugar;
• 25 grams of pectin;
• 100 grams of tartaric acid;
• two teaspoons of tabasco sauce;
• 50 grams of powdered sugar.

At the first stage, strawberries are flavored with sugar and put on the fire. You should wait for the substance to boil, then add pectin mixed with 50 grams of sugar. At the next stage, the sauce and tartaric acid are added to the dish. The finished jelly is laid out in one large container, covered with cling film. When the product hardens, it will need to be cut into several small squares, each of which will first be dipped in cold water, and then - in powdered sugar.

A combination of strawberries and cherries is also considered to be quite common. In addition to a kilogram of strawberries and 500 grams of cherries, 1.2 kilograms of sugar, two tablespoons of lemon juice and a package of gelatin are prepared. The berries are exempt from the excess - the bones and leaves, and then mashed.

The finished mass is mixed with sugar and prepared gelatin. Everything is mixed, aged for five minutes and placed on the stove. Jelly to bring to a boil, stirring occasionally, peel off the film and combine with lemon juice. Cooking the dish before the expiration of another ten minutes, everything unfolds in containers and is closed with lids.

When preparing strawberry jelly, it is recommended to observe several important rules.

• Firstly, do not abuse gelatin - if you add too much of this substance, the consistency will not change for the better, it will become "rubber". Taste will also suffer.
• Secondly, it is not recommended to overdo it with sugar - yet, preparing jelly from natural berries, we must strive to preserve the natural taste.
• Thirdly, the use of aluminum cookware is not approved - this metal leads to the fact that the product mass changes color and becomes rather unpleasant.
• Fourthly, pouring jelly into molds, first they need to be doused with cold water. Getting the same jelly out of the form, you have to use a warm liquid - the bottom of the tank goes down there for a couple of minutes.

The recipe for strawberry jelly from sour cream and strawberries, see the next video.