Strawberry jam with added gelatin. How to make delicious strawberry jam in a bread machine

The most popular berry in the world is undoubtedly the strawberry. Its unusual aroma, sourish sweet taste and the soft texture is a delight for many. One of my favorite desserts is considered strawberry jam, the recipe of which is simple and every housewife can cook. How to do thick strawberry jam for the winter, using simple recipes described in this article.

Strawberry jam is very healthy, especially in winter time when there is a lack of vitamins. Prepare jam can be done in several ways: traditionally, in a slow cooker, in a bread maker, with gelatin and with pectin. Each of them has a different preparation method, but the jam always turns out tasty and aromatic.

Cooking secrets homemade strawberry jam

Classical simple recipe for the winter

This method is the easiest and most widely used. In order to make delicious and aromatic strawberry jam, you will need three ingredients:

• sugar – 1 kg;
• strawberries – 1 kg;
• juice of half a lemon;

How to make jam:

1. The berries should be washed, sorted and sprinkled with sugar, after which they should be left for 2-3 hours so that the strawberries begin to release juice.
2. The resulting syrup should be poured into a large container and put on fire.
3. When the liquid boils, add berries and sugar and boil for 10 minutes. Next you should add lemon juice to give the dessert spicy taste and remove excess sweetness.
4. If you want a more uniform consistency, cool the berries boiled in syrup and grind them in a blender, after which the resulting mass is put on fire and cooked for another 20-30 minutes.
5. The finished jam should be poured into dry and sterilized jars.

Watch the video! Strawberry jam for the winter in five minutes!

Five-minute strawberry jam

This recipe is one of the most common and easiest methods for making jam. This method is used by many housewives because it is simple and fast.

• sugar 0.8 kg;
• strawberries 2 kg.

How to cook:

1. The berries should be washed, sorted, and peeled.
2. Using a meat grinder or blender, grind the strawberries into a puree and add sugar.
3. Place the finished mixture on the fire, wait until it boils, skim off the foam and cook for about 5 minutes.
4. Then the mass is cooled and the procedure is repeated twice to make the jam thicker.

Recipe for cooking in a slow cooker

Nowadays, working in the kitchen is greatly facilitated by modern appliances. Prepare very delicious jam You can do it in a slow cooker. This device will not only allow the housewife to save a lot of time, but will also change the usual consistency of the treat, making it tender, dense and rich.

To prepare you will need:

• sugar – 0.7 kg;
• strawberries – 1 kg;
• citric acid – 0.5 tsp;
• gelatin – 1 tsp (gelatin should first be diluted in 100 ml of warm water).

The cooking principle itself remains the same as when using a simple pan (described above). With one difference:

• Prepare strawberry puree should be in a separate container, and only after that transfer the mixture to the multicooker.
• Then you need to select the “Extinguishing” program and leave for 1 hour.
• Gelatin is added as desired to make the jam thicker.
• The prepared jam is poured into pre-prepared jars.

Strawberry jam prepared according to this recipe can not only become a decoration for any dish, but also an independent dessert that will fill the cold season with the aroma of summer and warmth.

Watch the video! Strawberry jam in a slow cooker - video recipe

Delicious and thick strawberry jam with orange

Very often, housewives use not only standard ingredients, which include strawberries, to make strawberry jam. lemon juice and sugar, but also other components that will make the taste original and unusual. The most commonly used components are:

• orange;
• apple;
• mint;
• white chocolate.

Advice! You shouldn’t add all these ingredients at the same time, as they can greatly interrupt each other’s taste.

You can use the following recipe:

• sugar – 1kg;
• strawberries – 2 kg;
• orange pulp – 0.5 kg;
• gelatin – 40 g, previously diluted in 100 g of warm water.

The preparation of thick and very tasty strawberry jam is as follows:

1. Berries should be prepared: remove rotten and wrinkled fruits, remove stems and green leaves, and wash.
2. Oranges must be peeled and chopped in a blender.
3. Strawberries are crushed to a homogeneous puree.
4. Before cooking, add orange pulp and sugar to the puree, then put on fire and cook for about 20 minutes.
5. To ensure that the mixture heats evenly and the sugar dissolves faster, it should be stirred constantly. Then you can add additional ingredients optional.
6. Then the container should be removed and covered with gauze or a towel so that the fabric absorbs excess moisture and the jam becomes thicker. It is recommended to carry out the cooking procedure 2 times to obtain the optimal consistency. At the time of the last cooking, you can add gelatin in a thin stream, stirring continuously.

Watch the video! Strawberry jam with orange

Recipe with gelatin

The jam prepared according to this recipe is 100% thick. Gelatin will not spoil the taste at all and will help give the jam the necessary consistency.

To prepare you will need:

• strawberries – 1 kg;
• sugar – 1 glass;
• gelatin – 1 sachet (20 g).

How to cook homemade jam strawberry with gelatin.

The principle of making jam is quite simple:

• The berries should be washed and sorted, then ground or twisted in a meat grinder.
• In a cooking container, mix strawberry mass, sugar, gelatin.
• The mixture is placed on the fire and wait for it to boil. Do not forget about constant stirring so that the jam does not burn.
• When the strawberry-sugar mixture begins to boil, reduce the heat to low and cook for another 2-3 minutes.
• Remove the jam from the heat.
• You can check readiness by dropping jam onto a cold plate. If the drop shape is maintained, then the jam can be poured into jars. As the jam cools, it will thicken even more.

Homemade jam from wild strawberries for the winter

Wild strawberries have a wonderful aroma and taste. In winter, such a dessert can become good addition to tea party.

To make wild strawberry jam you will need:

• Wild strawberries – 3 kg;
• sugar – 3 kg.

Cooking process:

• The prepared berries are ground in a large container with sugar, using a sieve or meat grinder.
• Strawberries are very juicy berry, so there is no need to add water to the mixture.
• The jam is placed on slow fire and wait for it to boil, stirring constantly.
• After this, cook the jam for 20 minutes, remembering to stir and skim off the foam. Then cool. It is recommended to carry out the cooking procedure 2 times. The mixture should boil down sufficiently and acquire a thick consistency.
• Jam jars should be prepared in advance.
• After boiling, the hot mass is placed in jars, twisted, covered and left to cool.

Recipe without cooking

• 1 kg of berries;
• 1 kg sugar.

Cooking method:

1. The berries are sorted, only strong fruits are selected.
2. Next, wash the strawberries several times and dry them on a towel.
3. Only after this they are cleared of green tails. With a different sequence, the strawberries will be watery.
4. Blend the berries with a blender into a homogeneous mass.
5. Pour the puree into a bowl and add sugar.
6. Mix everything thoroughly and leave for half an hour.
7. Mix and transfer the finished jam into dry, sterilized jars and screw on the lids.

Store the jam in cool place. It can also be decomposed into plastic containers and freeze.

Watch the video! Strawberry jam without cooking

Bon appetit!

Have you noticed how often your hand reaches out to jars of beautiful name standing in rows on store shelves? Meanwhile, preparing strawberry confiture for the winter is as easy as shelling pears. Can a dessert made with love be made only from... natural products, compare with the purchased one.

What do you think is the difference between confiture and ordinary preserves and jam? You can easily get confused in the sweet jungle of names, since the recipes are quite similar.

But each delicacy has its own use. In the jam, the strawberries are boiled into a thick mass. The confiture also has a jelly-like consistency, but it is not forbidden to leave pieces of berries in it.

This delicious dessert is ideal for layering cakes and biscuits, filling cakes, bagels, and croissants. Don’t be lazy, make some preparations for the winter so that you can pamper your family with culinary delights more often.

Strawberry confiture - recipe with gelatin

Classic correct confiture is cooked with gelatin and citric acid. Don’t mind a whole lemon – use it and the jelly will become healthier. In addition to gelatin, you can use any other thickeners containing pectin or agar-agar.

Take:

• Strawberries - kilogram.
• Citric acid - teaspoon.
• Sugar – 800 gr.
• Gelatin – 20 gr.

How to cook strawberry confiture Houses:

1. Process the berries - wash, remove the stems and dry.
2. Place the strawberries in a saucepan and use a blender, but do not completely turn the whole berries into puree, but leave pieces. Don't have a blender? Use a food processor, sieve, or wooden masher.
3. Place the pan on the stove and adjust the gas to low - secret delicious confiture in gradual heating.
4. When the mixture is warm enough, add all the sugar. Stir to help the sugar dissolve. Please note: the mixture should not boil. If bubbles are about to appear on the surface, indicating boiling, immediately remove the pan from the burner and let it cool slightly. Then place it again.
5. When granulated sugar When it has completely dissolved, remove the pan from the stove and leave to cool for 30-40 minutes.
6. Meanwhile, make gelatin. Pour the contents of the sachet into a small bowl and cover with water. room temperature. Leave for a while, during which the gelatin will absorb moisture and swell.
7. Pour the gelatin mass into the pan with the berries, stir and continue cooking. Heat until almost boiling, but without allowing it.
8. One minute before the end, go to sleep citric acid, stir.
9. The workpiece is laid out in the jars after it has cooled. The jars must be sterilized before filling.
10. On winter storage It is advisable to roll up the workpiece and put it in the cold. If you intend to use it soon, close it nylon cover and store in the refrigerator.
11. Lemon and sugar are excellent preservatives, so the dessert will not ferment and is intended for long-term winter storage.

Frozen strawberry confiture - cake recipe

The confiture recipe will be useful for making pastries and cakes, as a layer in a sponge cake, if you don’t have a ready-made one in the house. winter harvesting, but you need very little. The number of ingredients is small, for quick preparation.

You will need:

• Frozen or fresh strawberries– 100 gr.
• Sugar - a tablespoon.
• Starch, corn - a small spoon.
• Water – 3 spoons.

How to make jam for a cake:

1. Place berries and sugar in a small container. Let it warm up over medium heat. If you are cooking from fresh berries, splash a little water on the bottom to prevent the berries from burning.
2. Cook for 5 minutes, during which time the strawberries will actively begin to release juice. Some berries will soften and separate into pieces, do not be alarmed by this - this is a normal process.
3. Now you can grind the mass into puree. Use a blender, but sometimes I don’t do this because I like to meet in confiture large pieces berries Just mash it with a fork without removing the pan from the heat.
4. Prepare the thickener: pour water into the starch and stir until smooth.
5. Pour into the mixture, stir quickly and cook for 1-2 minutes.
6. Don't be discouraged if the consistency doesn't seem too thick at first. As it cools, the confiture will become thicker.

Strawberry and kiwi confiture for the winter

Kiwi has recently become almost a native fruit. I even planted it in the garden and now I’m waiting for the berries. Confiture made from successfully combined berries is perfect for casseroles, panna cotta, and cheesecakes. Perfectly complements milk porridge.

• Strawberries – 3 kg.
• Kiwi - 6 large pieces.
• Granulated sugar – 1.5 kg.

Step-by-step recipe for making delicious confiture:

1. Prepare the strawberries by rinsing and trimming the stems. Chop a little with a blender.
2. Select the pulp from the kiwi and divide into circles.
3. Place in a saucepan, add sand and stir.
4. Bring to a boil, continue cooking over low heat, stirring occasionally.
5. When the mixture has boiled down and become thick, remove the pan from the burner, pour into jars and seal.

How to make strawberry confiture - video

Video recipe for homemade confiture for the winter. Good luck with your preparations.

Many housewives, preparing berry jam for the winter, use gelatin. And this is not surprising, since this powder transforms aromatic preparation into a thick, non-flowing product.

What is this for? Of course, so that it can be used as a filling for pies and rolls.

Therefore, today Homemade Preparations offers to prepare just such jam using gelatin. And since the strawberry season has already begun, we will use this particular berry. (There is a recipe on the website).

Strawberry jam with gelatin, recipes

Classic recipe

What you will need:

Strawberries are ripe, large, sweet – 1 kg.

Granulated sugar - glass.

Gelatin – 20 gr.

What to do:

1. In order for our preparation to turn out not only tasty, but also beautiful, we select berries that are not wrinkled, ripe, or spoiled, and eliminate the leaves and tails of each berry.

2. After the sorting procedure, put the berries in a colander, wash under ice water, let the water drain completely and dry the berries.

3. After this, the processed and prepared strawberries must be punched in a blender or meat grinder. You can, in the old fashioned way, chop with a fork or crush with a masher.

4. Transfer the resulting strawberry mass to a shallow pan (preferably enameled) or basin, and evenly pour the mass with a glass of sugar.

5. After the berry mass absorbs the sugar, add gelatin to the bowl. Using a wooden spatula, thoroughly knead the mixture until smooth.

6. After the jam boils, continue to keep it on the fire, stirring constantly for a couple of minutes, bringing it to final readiness.

7. The last stage There will be a readiness check. Scoop some jam into a spoon and drop onto a saucer. If the drop is dense and thick and does not spread, the jam is ready. If it spreads across the saucer, then it is necessary to cook the workpiece for a few more minutes to form the desired consistency.

8. Jam jars are prepared in advance. They are well washed and sterilized. Spread the resulting jam, filling the jars to capacity.

9. Roll up the jars with special prepared (boiled) lids.

10. Turn the sealed jars upside down and leave them to cool in this state.

11. Transport the cooled workpiece to a cold place.

There is no need to mention shelf life. Before they expire, the product will be eaten - no doubt. And for purely informational reasons, jam can be stored for 2 years or more.

Strawberry jam with apple juice

What is needed:

Strawberries – 2 kg.

Fresh sweet and sour apples – 2 cups,

Lemon, peeled and cut into medium pieces – 2 pcs.

Granulated sugar – 1 kg.

Gelatin or pectin – 2 packs.

What to do:

1. Pour boiling water over peeled, processed, washed berries for half an hour.

2. Punch them in a blender.

3. Pour the prepared puree into a saucepan, add gelatin.

4. Mix well and simmer over low heat, stirring constantly so that our puree does not burn.

5. After the puree boils, pour fresh apple juice into it, add lemon and add sugar. Mix everything well again.

6. After boiling, cook for 10 minutes.

7. Prepare jars: wash, sterilize.

8. Pack hot strawberry jam with gelatin into jars and roll up the lids.

The jars may not be sterilized - at your discretion. If time does not allow, then there is nothing wrong with the lack of sterilization.

The first option is the basic one. The second already sounds more interesting - fresh apple and lemon give a subtle sour-sweet note that is not absorbed by the strawberry taste.

As a result, you get two beautiful fruity melodies, sounding parallel to each other. Basic recipe The good thing is that you can modify it endlessly - everything is in your hands.

Many housewives prefer to prepare delicious homemade strawberry jam with gelatin. And this is no coincidence, because such jam acquires a thick, stable consistency and does not spread, as a result of which it can be used not only as a separate sweet treat, but also added as a filling to pies, buns, rolls, etc.

In this article we will tell you how to cook strawberry jam with gelatin, this recipe is not particularly different from preparing a regular one, except that its ingredients include gelatin.

So, jam with gelatin strawberry recipe.

Required Components to make strawberry jam:

Ripe strawberries - one kilogram;
- granulated sugar - one glass;
- gelatin – twenty grams.

The cooking method is step by step.

Stage one. To prepare our sweet preparation, as for cooking, we will select whole, ripe, unspoiled strawberries and remove their green stalks.

Stage three. Then we need to turn the prepared strawberries into a pulp; this can be done in different ways - crushed with a blender, mashed with a fork or a wooden masher.

Stage five. Following the sugar, add gelatin to the mashed strawberries. Mix everything together thoroughly with a wooden spatula or spoon.

Stage six. Transfer the container with strawberry raw materials to the stove, light it medium heat, and slowly, not forgetting to stir, and also remove the resulting foam from the surface of the berries, bring the mixture to a boil.

Stage seven. As soon as the jam boils, without removing from the heat, we begin to stir it continuously for one to two minutes, bringing it to full readiness.

Stage eight. To check whether our jam is ready for capping, take it with a teaspoon and drop it onto a plate; if the drop is tight, thick and does not spread, the workpiece is ready, but if it has spread, boil the strawberries for some more time, bringing it to the desired thick consistency.

Stage nine. We prepare jars for jam in advance. We make sure to wash them well hot water with the addition of some kind of dishwashing detergent, you can also use regular baking soda or laundry soap. Then pasteurize each jar over steam for fifteen to seventeen minutes.

Stage ten. Pack the finished jam into jars while still hot, filling them to the very top, and roll them up with tin lids, which must be boiled for several minutes beforehand.

Stage twelve. We move the cooled workpiece, as well as, into a cool pantry.

The shelf life of strawberry jam with gelatin is no more than two years.