Strawberry jam with added gelatin. Strawberry jam - five minutes, quick and easy recipe

At the height of summer, the long-awaited first strawberries appear in the garden beds, turning appetizingly “red” from under the green leaves. In addition to its external “attractiveness,” strawberries contain large number nutrients - sugars, folic acid, fiber, pectins, carotene, iron, calcium, phosphorus, magnesium, vitamins B and C. Therefore, housewives try to prepare at least a few jars of this wonderful exquisite delicacy. So, strawberry berries are great for making compotes, preserves, confiture and jam. Today we will pay attention to the last option and learn how to make strawberry jam - tasty, thick and fragrant dessert. We have selected the best step-by-step recipes with photos and videos of making strawberry jam with and without gelatin, with heat treatment and without cooking. For beginner cooks, it will be interesting to master the “five-minute” recipe - as a result, you will get a healthy berry product with an amazing taste and aroma. How to make strawberry jam in a slow cooker? With the help of this wonderful “helper”, modern housewives create real strawberries culinary masterpieces– we recommend using our simple recipe and pampering your family with an amazingly tasty and tender delicacy.

Delicious thick strawberry jam with gelatin - step-by-step recipe with photos

Strawberries are a bright berry beloved by many, the appearance of which “opens” the season of sweet homemade preparations. So, from fresh strawberries you can make a lot of great desserts, from “traditional” jam to exquisite pastille or confiture. In connection with the upcoming strawberry “invasion”, we suggest you master the preparation of jam with gelatin - step by step recipe with a photo of this delicious thick treat everyone can do it. Bright and magically aromatic, strawberry jam will be a delicious “spread” on sandwiches, cake decor, or simply a “stand-alone” dessert. For our recipe, you can safely use lightly crushed berries of different sizes - so that the entire harvest will go into use. Tasty, healthy and fast!

Ingredients needed to make delicious thick strawberry jam:

strawberries – 1 kg
sugar – 1 glass
gelatin – 20 gr.

Step-by-step instructions for the recipe for delicious strawberry and gelatin jam, with photos:

Strawberry jam - a delicious thick recipe for the winter, step by step with photos and videos

To prepare delicious thick strawberry jam you will need a minimum of ingredients and time. Therefore for busy housewives our recipe with photos will be a real “godsend”, and will also help to diversify the “traditional” assortment of strawberry preparations for the winter. How to cook thickly strawberry jam? By following the recipe recommendations in the video, you can quickly prepare amazing tasty treat and replenish your winter “reserve” of vitamins. Happy berry harvesting!

List of ingredients for the thick strawberry jam recipe:

strawberries – 1 kg
sugar – 1 kg

Description of the recipe for delicious thick strawberry jam:

We sort through fresh strawberries, discarding severely damaged or rotten berries. We wash the prepared fruits in cool water and place them on a sieve to drain excess liquid.
Place the berries in a bowl and use a blender to puree them. If you want to get rid of small strawberry “seeds”, you can additionally pass the mixture through a fine sieve.
Add sugar to the ground strawberries according to the recipe and, if desired, a couple of tablespoons of lemon juice, which adds a piquant “sourness”.
Pour the sweet berry mass into a saucepan and set to simmer medium heat stirring constantly to avoid jam burning. After boiling, let it sit for 15-20 minutes, turn it off and leave the pan with its contents “alone.” Then we repeat the procedure 2 – 3 more times.
When the mass acquires dark color and thickness, we do a “test” to see if the strawberry jam is ready. To do this, drop the mixture onto a plate previously cooled in the freezer and watch the reaction. If the droplet retains its shape, then the delicacy is ready - otherwise you will have to cook it a little more. It is important to consider that cooled jam is much thicker than hot jam.
Place the sweet strawberry “miracle” into dry, sterilized jars and roll up with clean lids. Cover the hot jars with a blanket and wait until they cool completely. For permanent storage, strawberry jam can be taken to the basement or pantry, and a “freshly opened” jar of delicacy can be placed in the refrigerator. Enjoy your tea!

How to make strawberry jam in a slow cooker - a recipe for preparing it for the winter

Today, a whole arsenal of “smart” kitchen appliances comes to the aid of housewives. So, during the period summer preparations a multicooker can easily “take on” the most labor-intensive and time-consuming work of cooking berries. How to make strawberry jam in a slow cooker? The recipe for this delicious delicacy is simple and quick, and the result will pleasantly surprise even experienced chefs. All you have to do is pour the sweet, aromatic mass into jars and wait until winter to enjoy delicious and aromatic strawberry jam.

We stock up on ingredients for the recipe for strawberry jam in a slow cooker:

strawberries – 1.5 kg
sugar – 1.3 kg
vanilla sugar – 2 packs

The procedure for making fresh strawberry jam - according to the recipe for a multicooker:

For the recipe will do strawberries of different “calibers” - except for severely spoiled or rotten berries. Wash in cold water and remove the stems and leaves. Place the berries on a towel to drain, and then puree with a blender to a puree consistency.
Pour the resulting strawberry mass into the multicooker bowl and add sugar according to the recipe - regular and vanilla. After mixing the ingredients with a spatula, set the multicooker to the “Cooking” or “Steam” mode.
Cover the lid and wait for the jam to boil, not forgetting to periodically look inside - sweet mixture can "run away". As soon as the boiling mass begins to “grow” in the bowl, the multicooker can be turned off.
The foam from the surface of the jam must be carefully removed, then boil for another 5 minutes with the lid open. Stir gently during cooking.
We sterilize jars and lids for preservation using any convenient method. Then pour the hot strawberry jam into a clean container and roll it up. We wait for it to cool down and put the treat in the pantry until winter. This delicious strawberry jam makes great sweet sauce for cheesecakes and pancakes - you'll just lick your fingers!

Strawberry jam - a recipe for the winter without cooking, with photos

The summer abundance of fruits and berries invariably causes delight, but the season quickly ends and the cold winter. Homemade preparations allow you to provide the body with vitamins and useful substances– today we suggest you cook delicious jam strawberry and orange. Main feature Our recipe with photo is that the delicacy does not require cooking and is prepared very quickly. In addition, due to the absence of heat treatment, our “raw” strawberry jam is not only tasty, but also extremely healthy. We are happy to share a simple and quick recipe!

Ingredients for no-cook strawberry jam recipe:

strawberries – 700 gr.
orange – 350 gr.
citric acid – 0.5 tsp.
sugar – 1 kg

Step-by-step instructions for the strawberry and orange jam recipe for the winter:

The berries should be collected in a sieve and washed thoroughly under running water, and then left to drain.
We lay out clean strawberries on a flat surface and sort them - damaged and spoiled berries will be rejected. To make jam without cooking, only good ripe berries are suitable.
Don’t forget to remove the green “tails” and stalks.
We peel the orange and remove the rough white inner membranes, then divide it into slices.
Using a blender, grind the citrus fruit to a puree consistency. Add the berries and grind again - you get a homogeneous orange-strawberry mass.
Pour the mixture into an enamel bowl, pour citric acid and sugar. Mix all ingredients as thoroughly as possible until the sugar is completely dissolved.
Leave the finished strawberry jam for 2 - 3 hours, and during this time we sterilize the jars for the preparations. Mix the fruit and berry mixture again and pour into jars. After rolling, keep the jam in the refrigerator for about two months. For more long-term storage the amount of sugar needs to be increased - at the rate of 2 kg per 1 kg of berries. This recipe for strawberry jam without cooking is simple, tasty and the healthiest.

Healthy five-minute strawberry jam - a simple homemade recipe

The main advantage of our strawberry jam recipe is its simplicity and speed of preparation. In addition, strawberries of various sizes will be useful for the “five-minute”, and it is enough to cut off a small area “with a flaw” with a knife. Thick and healthy jam can be eaten in its “pure” form, as well as with cottage cheese, pancakes, and buns. We will be happy to share the sweet recipe homemade– we are sure that in winter your loved ones will appreciate your foresight and culinary talents.

List of ingredients for the 5-minute strawberry jam recipe:

ripe strawberries – 1 kg
sugar – 1 kg
citric acid – 1 gr.
“Confiture” or “Zhelfixa” - 2 sachets

How to make five-minute strawberry jam according to the recipe:

We wash the berries, separate the “tails” and place them in a large bowl. Using a blender or wooden masher, grind and pour the resulting puree into enamel pan.
Add the confiture packets and place on low heat. Constantly stirring the contents, wait for the sweet mass to boil, and then add sugar and citric acid. Bring to a boil again and set the heat to the lowest setting, where we leave strawberry puree for another 5 - 7 minutes.
Pour five-minute strawberry jam into pre-sterilized jars and seal them with lids. We take the cooled delicacy for permanent storage in a pantry or basement - at a temperature of 10 - 15 degrees.

Strawberry jam for the winter “You will lick your fingers” – recipes with photos

Housewives are preparing thoroughly for the onset of the strawberry season - they conduct an “audit” of last year’s supplies in the pantry, prepare glass containers and collect interesting recipes homemade preparations for the winter. So, today we will study a recipe with a photo of strawberry jam without sugar, which will appeal to supporters healthy eating. To add some sweetness to the strawberry jam, you can add a little honey – it’s just finger-licking good!

Ingredients for the recipe for homemade strawberry jam for the winter:

strawberries – 2.5 kg
honey – 4 cups
apples – 2 pcs.
lemon juice – 3 tbsp. l.

Recipe for honey-strawberry jam “You'll lick your fingers” for winter:

We wash the apples and strawberries under running water and, placing them in a colander, let the excess liquid drain. We remove the green stalks from the berries and cut off the slightly damaged areas, and then pour them into a blender and puree until pureed. Peel the apples and chop them on a grater.
Place chopped berries and fruits in a saucepan, pour in honey and lemon juice. Turn on slow fire and boil for about 15 minutes until the mixture thickens. During cooking, you need to periodically remove the foam.
Leave the finished jam to cool and pour into small plastic containers– in this form the dessert retains its amazing taste And useful quality for 6 months.

How to make strawberry jam at home - a quick, simple video recipe

Preparing thick strawberry jam according to our recipe will take no more than 20 minutes, but as a result you will get a dessert with an amazing taste and aroma. How to make strawberry jam at home? The video shows a quick, simple recipe for an amazing berry dessert.

How to make strawberry jam? Here you will find the most simple recipes with photos and videos of delicious thick strawberry jam for the winter - with and without gelatin, with heat treatment and without cooking. At the height of the canning season, many housewives will need a five-minute recipe, according to which the berry delicacy is prepared simply and quickly. In addition, you can use a multicooker to make strawberry jam - with the help of such a “miracle” machine, all you have to do is roll the sweet berry mass into jars. Delicious strawberry preparations to you!

Place the pan over low heat, bring to a boil, but do not boil. Gently stir the strawberries and leave room temperature for 1 hour.

Next, use an immersion blender to puree the strawberries and syrup.

Place the strawberry puree over low heat, bring to a boil, remove the foam, simmer for 5 minutes, remove from heat and leave for another 1 hour.

Pour gelatin cold water, leave it until it swells (about 5-10 minutes).

Next, put the strawberry puree back on low heat, bring to a boil, add the swollen gelatin and turn off the heat. Stir the confiture until the gelatin dissolves, add lemon juice, stir again. After adding gelatin, do not boil the confiture under any circumstances!

Then pour the hot strawberry jam into sterilized jars and screw on the boiled lids.

Turn the jars over and wrap them until they cool completely. Store the delicious, aromatic confiture prepared for the winter from strawberries with gelatin in cool place where it will thicken and become jelly-like.

Bon appetit!

Confiture is a brew that is intermediate in structure between preserves and jam. The peculiarity of confiture is that during its preparation a gelling agent is necessarily used. The finished confiture has a jelly structure, a very tasty and convenient delicacy for serving.

How to cook strawberry confiture with gelatin?

Ingredients:

1 kg of fresh dense strawberries;
1 kg sugar;
1 package of confiture powder or 3 tablespoons of food gelatin.

Special powder for confiture, which has gelling properties, is very convenient to use, but it is not always on sale. Therefore, the alternative becomes the usual food gelatin. It will take more time, but the strawberry confiture will taste just as good.

Preparation:

Strawberries are sorted, removing spoiled, soft berries. Carefully remove the stem, being careful not to crush the berries. Small berries are left whole, and large ones are cut into 2-4 parts. The strawberry mass is placed in an enamel pan.

Next, the strawberries are covered with sugar and left for several hours so that a sufficient volume of juice is formed. After this, the pan with the workpiece is placed on the fire, reducing it to medium heat. With this gradual heating, the strawberry mass is brought to a boil, after which the heat is reduced and boiled for half an hour. To prevent the mass from burning, stir it periodically with a wooden spoon or spatula.

While the strawberry mass is being prepared, you need to fill the gelatin mass with cold water (boiled!) at the rate of 50 ml of water per 3 tablespoons of gelatin. Next, the gelatin mixture is left to swell.

When the strawberry mass has finished cooking, remove the pan from the heat. The swollen gelatin is carefully transferred to the strawberries, and everything is thoroughly mixed. Next, the confiture is placed on low heat and kept, preventing it from boiling. If this happens, there will be no gelling effect.

If you need to make the jam lighter and softer, 2 tablespoons of gelatin will be enough. A confiture with a denser structure will be obtained if you use 3 tablespoons of gelatin.

In order for strawberry confiture to be stored for a long time and not spoil, it is necessary to prepare containers for seaming. It is best to use 0.5 liter jars, boil the lids. The hot mass is placed in jars and immediately rolled up. After this, they are turned over onto the lid and left until cool (it is not necessary to cover). When hot, the confiture will be liquid, but as it cools it will thicken.

Strawberry jam for the winter is a healthy and aromatic dessert that hardly anyone can refuse.

Modern housewives prepare strawberry jam in many ways; both Zhelfix and kitchen appliances- multicookers, bread makers.

Very tasty, but today alternative option preparing this wonderful delicacy - strawberry jam with the addition of gelatin.

Any berries can be used in this jam - not too ripe, bruised, the main thing is that they are not spoiled, the shape is not important here, they will still be crushed and cooked.

All recipes for strawberry jam with gelatin are good because with this component the jam is prepared very quickly and is guaranteed to thicken.

Gelatin does not affect the taste in any way, but only gives the jam the desired consistency.

You can also make strawberry jam for the winter with gelatin by adding less sugar, because gelatin will take on the main role of a thickener.

Recipe for strawberry jam with gelatin

Ingredients:

1 kg strawberries
1 cup granulated sugar
20 g fine powdered gelatin

How to make strawberry jam with gelatin:

1. Rinse the berries and tear off the tails.

2. Grind with a masher or grind in a blender.

3. Pour strawberry mixture, sugar and gelatin powder into a saucepan. Mix everything well.

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4. Place over low heat and, stirring constantly so that all the grains disperse, heat until the first signs of boiling. The foam formed during the cooking process must be removed.

5. Cook, stirring continuously, for 2 minutes. Check to see if a drop of jam is spreading on the saucer.

6. If the shape holds, turn off the heat and pour the jam into sterilized jars.

7. Roll up the boiled lids and turn upside down, wrapping until cool.

It will thicken even more as it cools.

Strawberry jam recipe for winter with gelatin is stored for about two years in a cool, dark place.

This jam can be eaten with tea, spread on bread and cookies, and also baked into pies, sweet buns, and stuffed into rolls.

Making strawberry jam with leaf gelatin

Ingredients:

strawberries – 5 kg
sugar – 4 kg
citric acid - to taste
leaf gelatin - 10 slices

Making strawberry jam for the winter:

1. Sort the strawberries, rinse and remove the stems.

2. Place in a bowl, add sugar and let sit for 8 hours.

3. Boil the strawberries for 15 minutes, constantly skimming off the foam.

4. Drain half of the syrup and soak the gelatin in it.

5. Crush or grind the berries using a blender.

6. Add citric acid and gelatin diluted in berry syrup.

7. Mix well and simmer the strawberry jam over low heat after boiling for 2-3 minutes or until desired consistency.

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.