Strawberry jam for the winter, a recipe for delicious strawberry jam with photos. Strawberry jam for the winter with gelatin

When the euphoria from the first berry wears off, it’s time to think about preserving the gifts of summer at home. In addition to jam, I suggest that you definitely cook several jars of thick, delicious jam from strawberries. The advantage over other products is that overripe and all of them can be processed. crushed strawberries. Since the preparation does not aim to preserve the whole berries, I cook jam and marmalade when the harvest is large and it is not possible to quickly process it.

Strawberry jam is easy to prepare, the main thing is to make the consistency thick, homogeneous and without pieces of berries, what makes it differentfrom jam, the recipes of which you can find in another article.

Many people do this the old fashioned way, without a thickener, boiling the mass for a long time. Modern housewives use various pectin-based products - gelatin, gelatin, marmalade. You can find and use agar-agar, it will also make the product a rich consistency.

Strawberry jam - a recipe for the winter without a thickener
This classic version preparations strawberry jam. Our grandmothers made the preparation without thickeners. Long-term boiling of the berries made it possible to achieve the required consistency.
Take:

• Berries - kilogram.
• Granulated sugar - kilogram.

1. Gently rinse the berries, being careful not to completely crush any that are already damaged. Let it drain excess water, dry, and remove the sepals.
2. Place in a saucepan, sprinkle with sugar, stir carefully and set for a couple of hours, allowing time for the juice to release.
3. The next step is to grind the strawberries into puree, using any in an accessible way. A masher, a blender, a food processor - the main thing is that the mass becomes homogeneous.
4. Let it cook. Start with high heat, but once it boils, reduce the gas and cook for about an hour.
5. By this time, the jam will be almost half as much, the mass will thicken and darken.
6. Drop a drop onto the saucer; if it spreads slowly and does not spread, the jam is ready. If necessary, cook for some more time.
7. Properly prepared jam can be stored under nylon cover. If you are worried about the safety of the workpiece, roll it up with iron and place it in sterilized jars.

• Strawberries - 1 kg.
• Gelatin - 20 g bag.
• Sugar - 1 kg.
• Lemon juice - spoon.

1. Prepare the strawberries by peeling and rinsing. Be sure to get rid of excess moisture, this will prevent you from quickly achieving the required consistency.
2. Place in a cooking container and immediately use a blender.
3. Start cooking: slowly heat the mixture until the first signs of boiling appear.
4. After this, add sugar and gelatin crystals. Are you thinking of procuring with lemon juice- pour in then.
5. Stir until the sugar dissolves. Next, time it for exactly 5 minutes and cook the dessert.
6. Remove from the burner, quickly distribute into jars and seal. Place the cooled jars in the pantry for winter storage.

• Fresh berries - kilogram.
• Citric acid - a pinch.
• Sugar - 1.2 kg.

1. An important preparation condition: after preparing the strawberries for cooking, dry the berries thoroughly.
2. Prepare jars with lids in advance - sterilize (you will need two of the given number of berries). Throw at the bottom of each citric acid on the tip of a knife.
3. Grind the berries into a puree with a blender.
4. Combine the berries with sugar and stir thoroughly.
5. Pour the first portion of strawberry mixture into a small saucepan (remember, I said that we will cook in small portions).
6. Pour in about a glass, let it boil and simmer over low heat for about 5 minutes. It is advisable to continuously stir the jam. But you are allowed not to remove the foam. If it rises too much and starts to interfere, then remove it.
7. Transfer the thickened mass into a jar and cover with a lid to keep it warm.
8. Next, pour the next glass of sugared strawberries and do the whole process again.
9. Continue cooking until the jar is filled to the top. Roll up, cover and cool upside down.

• Strawberries - 1.5 kg.
• Vanillin - 2 standard packages.
• Granulated sugar - 1.3 kg. (the amount of sugar depends on the sweetness of the berry, it can be reduced).

1. Any substandard berry will do - small, overripe, damaged. Rinse, remove tails, and allow excess moisture to drain.
2. Blend with a blender until it becomes a paste and place in a bowl.
3. Add sugar and vanilla, stir thoroughly and set the multicooker to “Cooking” mode.
4. Bring quickly to a boil. If the foam “tramples”, which often happens if the berry is juicy, remove it.
5. To make the jam boil faster, cover the lid, but keep an eye on it so that the jam does not escape.
6. If you notice that the mass has boiled and started to rise, quickly turn off the multicooker.
7. Remove the foam, turn on the gadget again and cook for 5 minutes.
8. At this stage, cooking can be completed. But if you are not satisfied with the thickness of the product, then simmer for an additional 10-15 minutes.
9. Pour the jam and cover with screw caps, which are very convenient for canning. Lately I've been trying to use only them. The preparation is stored on the shelf of the refrigerator. If you want to put it in the pantry, roll it under an iron lid.

• For 500 gr. ripe berries- a glass of sugar, a large spoon of lemon.

1. Wash the peeled berries, dry and chop.
2. Place in a bowl, add juice, granulated sugar. Stir.
3. Use the “Jam” program (if there is no “Jam” program).
4. Cooking time is one hour and 20 minutes.
5. Afterwards, all that remains is to distribute it into jars and store it.

Strawberry jam for the winter is healthy and fragrant dessert, which 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 on slow fire 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.

Step-by-step recipe with photos and videos

I love strawberries very much, they are my favorite berry. But, unfortunately, the strawberry season is fleeting: having appeared at the end of May, in a month or even less, the strawberries are gone. But this year I had reason to celebrate. In August, when I no longer expected to see my favorite berry, it appeared on the market again. Which is what I took advantage of.

At the beginning of the strawberry season, I had already prepared strawberries for the winter in various options. I also made jam with gelatin, the recipes can also be found. Today's recipe Making strawberry jam with gelatin for the winter is a little different from the previous ones. Choose the option that you like best.

IN this recipe I didn't use a lot of gelatin. The jam thickened only slightly, but did not turn into jelly. This is exactly the result I wanted to get.

So, let's prepare delicious strawberry jam with gelatin for the winter...

Before cooking, the berries must be sorted, sepals removed and washed.

Sprinkle the berries with granulated sugar and mix.

To make jam, crush the berries with a potato masher or puree them using a blender.

You can start cooking. Foam will form during cooking, we will skim it off. Stir our jam so it doesn't burn. Cook for 20-25 minutes. Our jam should change color from red to burgundy.

While the jam is cooking, prepare the gelatin. Let's take instant gelatin. Let's divorce warm water, adding water gradually and stirring.

Boil the jam with gelatin for another 5-7 minutes, and then put it into sterilized jars.

Twist the jars with strawberry jam for the winter, lids, which also need to be sterilized first - boiled. Turn it over.

Well, I told you how to make strawberry jam with gelatin for the winter. We put the jars in cool place, for example, in the pantry. If you put it in the refrigerator, the jam may become cloudy from gelatin. On taste qualities this will not affect the jam, it will remain as tasty as it was.

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 make strawberry jam at home:

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 the granulated sugar 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. A minute before the end, add citric acid and stir.
9. The workpiece is laid out in the jars after it has cooled. The jars must be sterilized before filling.
10. For winter storage, it is advisable to roll up the workpiece and put it in the cold. If you are going to use it soon, cover it with a nylon lid and store it 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. After bringing 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 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.