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Strawberry jelly for winter
To make strawberry jelly for winter, you don’t need to spend a long time at the stove selecting beautiful large berries. Fruits of any size will do – both huge and the smallest. Dense and fragrant, retaining its original taste, this simple-to-make jelly will save the hostess when the summer season is over.
Ingredients
Show ingredients
- strawberries - 600 g;
- gelatin - 30 g (if you slightly reduce the amount, the jelly will be less dense);
- water - 60 ml;
- sugar - 350 g;
- citric acid - 3 g.
Jars and lids should be pre-sterilized by any method, so that by the time the jelly is cooked, the glass containers for sealing are ready.
Preparation
- Prepare the specified ingredients for making strawberry jelly for winter.
- Wash the strawberries without stems, pat them dry with napkins, and place them in a pot (it’s better to use a pot with a thick bottom). Large berries can be left whole, as during the cooking process, all fruits will soften and later will be blended with a blender.
- Add the sugar and citric acid (this will enhance the flavor and preserve the natural color of the strawberries).
- Stir the contents of the pot confidently, not afraid of crushing the berries.
- Transfer it to a low flame. As it heats up, more juice will be released, and the sugar will start to dissolve.
- Let the mixture boil for 15 minutes. Periodically remove the foam from the surface.
- Carefully, to avoid hot splashes, blend the jam with a blender until completely homogeneous.
- Pour gelatin with water, and when it absorbs all the moisture, dissolve it into a liquid state using the microwave on defrost mode.
- Boil the strawberry mixture for another 5 minutes, then remove from the heat and immediately add the gelatin, distributing it evenly throughout the volume.
- Pour the hot mixture into the prepared jars to the very top, placing a paper napkin under the jar to protect the glass from cracking.
- Screw on the lids and turn the jars upside down. Hold the jars in this position for an hour, then turn them back upright and cool them until the jelly thickens completely.
This aromatic dessert can be served as an independent dish with tea. It’s delightful to enjoy by spreading dense pieces on bread, and for layering cakes, it’s simply an invaluable find. Strawberry jelly for winter, of course, is best stored in a cool place. If there is no cellar or basement, then it is necessary to place the jars in the refrigerator.
