Recipes for making winter strawberry jelly

In winter, it is so nice to feast on summer blanks, for example, strawberry jelly. This berry dish is cooked very quickly and simply, but makes a worthy competition to delicious desserts.In addition, by supplementing the main recipe with other berries, fruits and other additives, one always succeeds in obtaining a rather original, but useful sweetness.

Strawberry jelly is prepared by two main methods: hot and cold. Getting to the development of this dish, you need to be prepared for two important points. First, a cooked delicacy will not necessarily be as dense as a jelly bag. It is possible that the consistency of it will resemble a jam. Secondly, it is extremely important to use sugar in the manufacture of this dish. The sweetener will not only change its taste, but also increase the shelf life, and also act as a thickener.

The number of berries and granulated sugar is determined on the basis of the purpose for which the jelly is prepared and where it will be stored. Of course, preference is given to strawberries grown not even in the greenhouse, but on the garden in the most natural conditions.

The use of the first method is impossible without pre-sterilized cans and lids, hermetically closing containers. Cooked jelly is stored, as a rule, in the basement or storeroom, it is possible in an ordinary cabinet - the main thing is not to allow too high temperatures or temperature jumps. The shelf life of the product reaches two years.

Usually a kilogram of berries is taken a kilogram of sugar, but in that case, when there is a desire to reduce the amount of sweetener, it is necessary to increase the amount of gelatin or its equivalent. In any case, the amount of ingredients varies until the optimum concentration is reached.

The second method of preparation requires the use of ground berries mixed with sugar. They can be prepared in advance and left for storage in the refrigerator. Berries must be taken ripe and strong, as watery samples will not allow to obtain the proper consistency. Sugar in this case is necessary for preservation, therefore this ingredient should be sufficient. Usually per kilogram of strawberries takes more than one and a half pounds of sweetener.

The easiest step-by-step recipe for making strawberry jelly for the winter will require one kilogram of berries and from one and a half to two kilograms of granulated sugar. Tuberkins are well washed and crushed with sugar. It is important that the sand is completely dissolved. Then the mass is decomposed into glass jars so that it stays at the top in a gap of 1.5 cm. It will be filled with granulated sugar, after which the lids will close.

A tasty dish will turn out to be made from strawberries and gelatin. A kilogram of berries is used along with a kilogram of granulated sugar and 20 grams of gelatin granules. Washed tubers are laid out in a container, covered with enamel for two hours, and covered with sugar. Everything is exposed to fire and brought to a boil, after which it is mixed with the gelatin that has already swelled in half an hour. The finished jelly is displayed on the banks and closed with lids.

Those who are not particularly located to gelatin, can prepare a dish with its replacement - pectin. This substance is obtained from citrus fruits, apples or beets, but in principle you can buy the packaging of the finished powder in any grocery. The ingredients include 250 grams of granulated sugar, 500 grams of strawberries and 5 grams of pectin. The first thing the berries turn into mashed potatoes using a blender. Then the mass is laid out in a container and put on the stove. When it is heated, then it will have to add a mixture of sugar and pectin. Boiled jelly is aged on a reduced fire for five minutes, and then poured into cans.

A worthy substitute for pectin may be mashed apples. Cooking jelly will be obtained from a kilogram of strawberries, a kilogram of granulated sugar and a pound of apples. Strawberries are traditionally brought to the state of mashed potatoes, and apples are peeled and peeled.Then the fruit together frayed into a single puree substance. Two types of jelly are mixed and laid out in a container standing on the plate. While the mass is heating up, you need to add sugar into it, and then cook for about an hour.

If the hostess in the kitchen has a bread machine or a slow cooker, then the jelly can be prepared using this useful technique, even from a whole berry. From the ingredients you need one lemon, a kilo of strawberries, 300 grams of granulated sugar and 5 grams of pectin. Berry is mashed, after which it is laid in the bowl. The device turns on the program “Jam”, and sets the time from one hour to one and a half hours. The finished dish is poured in containers and covered with lids.

If the harvest should be with strawberries and cherries, then it will be prepared with the addition of lemon juice. Ingredients include a kilo of strawberries, 500 grams of cherries, 1.2 kilograms of sugar, two tablespoons of lemon juice and one pack of gelatin granules. The berries are carefully washed, the cherries are harvested, and the strawberries are freed from green particles. Fruits are brought to a state of mashed potatoes with the help of a blender and are poured with sugar mixed with gelatin.

Everything is qualitatively mixed and left alone for five minutes. After that, the mass is brought to the stove to a boil, lemon juice is poured into it, and the composition is boiled for another ten minutes. The finished jelly unfolds in glass containers and closes the lids.

Strawberry-raspberry jelly is considered quite a classic combination. To 500 grams of strawberries need 500 grams of raspberry, one kilogram of granulated sugar and 30 grams of gelatin granules. The berries are washed and exempt from the leaves, in addition, you will need to throw out the spoiled samples. Then strawberries are crushed in one container to a state of mashed potatoes, and in the other - raspberries. Two substances are mixed in one and filled with sugar.

The pot is to be put on the stove and then brought to a boil. Bringing to the peak point, the jelly will need to be mixed with gelatin and left on the fire until it thickens. Of course, throughout the process, the contents of the pan will have to interfere periodically. Cooked jam is poured into glass jars and tightly sealed.

Frozen strawberries, by the way, are also suitable for making delicacies. In addition to 250 grams of berries, you will need one glass of cream (10%), 130 grams of granulated sugar, 20 grams of gelatin capsules and lemon juice. Half of the gelatin is poured with three tablespoons of cream, and the remaining liquid is mixed with 65 grams of sugar and warmed up on the stove, not reaching the boil. Then both substances are mixed together to obtain a homogeneous mass.

The finished product is filled with the prepared form, which is then removed for a while in the refrigerator. At this time, the strawberry is cut into small pieces, sprinkled with the remaining sugar and filled with lemon juice and a glass of water. The resulting mass is placed on the stove, brought to a boil and cooked for about ten minutes under the lid closed. The second half of gelatin is poured with three tablespoons of water and, when swollen, goes to the strawberry mass. The composition is cooled, poured into a mold over cream jelly and sent to the refrigerator for at least two hours.

In search of the source of pectin, you can use not only applesauce, but also currant. Ideally, mix both varieties and combine with the same amount of strawberry puree. If, after all, it was decided to use gelatin, then it will first need to be diluted according to the instructions.Berries are usually chosen the most ripe, are not prohibited and overripe, are excluded slightly green or softened fruits.

How long the blank will be stored depends on the recipe used. Usually high-quality heat treatment allows you to store jelly in a regular cupboard in the kitchen.

Although the sugar content in strawberries is rather low, fruit acid is still present in its composition. Therefore, in order to avoid damage to the taste, it is necessary to think over the used dishes and exclude the one made from aluminum. The interaction of strawberries and the metal will cause oxidation and the jelly will deteriorate. Experts recommend choosing a container of steel, and stir the jelly or wooden or silicone spatula. Store ready delicacy most favorable in sterilized glass jars.

By the way, some craftsmen do not recommend kneading the berries with a blender, especially when the recipe does not contain gelatin. According to them, such a jelly will grapple much worse and will not reach the required consistency. Therefore, it is better to use potato chips.

To learn how to make a thick strawberry jelly with gelfix, see the next video.