Strawberry jam with gelatin for winter

The tastiest and most colorful strawberry jam with gelatin for winter is undoubtedly worth adding to your stocks.

Jam made in the usual and rather lengthy way from this delicate berry still remains liquid or requires additional sugar. But with gelatin, the sealing transforms instantly, the strawberries are enveloped in a jelly syrup and do not need to be simmered for a long time.

Yield: 2 jars (1 jar 500 g and 1 jar 250 g).

Preparation time: 30 minutes + 12 hours for cooling and gelatin stabilization.

Caloric content: 170 kcal per 100 grams of the dish.

Ingredients

• ripe strawberries without rotten areas - 500 g;
• food gelatin - 15 g;
• water - 45 g;
• sugar - 350 g;
• lemon (optional) - 1/2 pcs.

Before starting, heat the jars in the microwave on maximum power for 3 min. and boil the metal lids for 3 min. Or sterilize the containers in another convenient way.

Preparation

1. Prepare the specified ingredients for making strawberry jam with gelatin for winter.

2. Place clean medium and small berries whole in a saucepan or bowl made of stainless steel (in such dishes, the possibility of burning is excluded). Cut large fruits in half (do not chop too finely).

3. Squeeze the lemon juice - it will preserve the natural color of the strawberries and enrich the flavor. But even without an acidifier, the jam will turn out great.

4. Pour the resulting juice over the berries.

5. Sprinkle everything with sugar.

6. Cover the saucepan with a lid and shake it so that the sugar is distributed throughout the volume, and the fruits are less damaged.

7. Wait about 15 minutes for the juice to be released.

8. Pour the gelatin with water. After swelling, carefully melt it until liquid, for example, in the microwave in defrost mode.

9. Place the container with strawberries first over medium heat. The sugar with the released juice should blend into a single mass and become syrup.

10. Then cook the jam over low heat for 7 minutes. There is no need to collect the foam - it contains pectin, which will help the gelatin stabilize the entire liquid fraction.

11. Turn off the flame and immediately pour the prepared gelatin into the hot jam. Stir.

12. Pour the jam into jars to the very top, placing a towel underneath them.

13. Screw on the lids and turn them upside down for half an hour. Then place the jars correctly (otherwise the set jam will remain floating at the top, not settling to the bottom) and let them cool slowly.

It's better to store the preparations in a cellar, basement, or refrigerator.

Such thick jam with whole berries from strawberries with gelatin for winter wonderfully complements both pancakes made with mineral water and milk, and regular bread, with any casseroles, cereals, and drinks. It can be used to layer cakes and for decoration.