Strawberry jelly for the winter - the best recipes step by step

Sweet, juicy, aromatic strawberries are familiar to everyone and loved by many. It is she who, together with her forest relative strawberry, opens the summer season, and some varieties close it, bearing fruit until mid-September. There will be enough time to enjoy bright berries to your heart's content and have time to make preparations for the winter: compotes, preserves, jams, confitures, jellies... Especially jelly! It is dense, but at the same time tender. It can be either sickly sweet or slightly sour. And it’s not at all difficult to prepare, the main thing is to have a good recipe on hand.

Express recipe for mashed strawberries

The greatest amount of vitamins is contained in strawberries that undergo minimal heat treatment. To prepare such a vitamin “bomb”, just use an express recipe that will save time and get excellent results. To do this, use the following proportions: for 1 kg of berries you need to take 1.5–2 kg of sugar.

1. Grind the pre-washed berries together with sugar to prepare a puree. In this case, sugar should be added in small portions and ensure that it is completely dissolved.

Place the puree into sterilized jars so that 1.5 cm remains to the top of the container. Pour a layer of sugar on top of the berries to the top of the jar.

Close the jar with a lid. The gelling process in this case will begin no earlier than in a month or a month and a half. However, if you still cannot achieve the desired consistency, there is no need to worry. In any case, you will get an excellent strawberry preparation containing the maximum amount of vitamins. Strawberry puree must be stored in the refrigerator. Some housewives prefer to pack these strawberries in small plastic cups, which are then sent to the freezer. This preparation is also excellent from wild strawberries, which have a unique aroma.

Cherry jelly pie recipe

Every housewife often thinks about how to please her family members. The pie with cherry jelly, which was prepared in the summer, turns out to be very tasty and unusual.

Ingredients:

cherry jelly – 0.5 liters;
flour – 0.3 kilograms;
margarine – 80 grams;
sugar – 60 grams;
water – 30 milliliters.

Cooking time: 250 minutes.

Calorie content per 100 grams: 168 kcal.

Place flour, margarine, sugar into a deep bowl and thoroughly grind everything into crumbs, add water and knead into a tender and soft dough;
Wrap the well-kneaded dough in film and place in the refrigerator for 1 hour;
The chilled dough is taken out of the refrigerator, rolled out and laid out in a mold, while sides are formed so that the jelly does not leak out;
Punctures are made using a fork, and the mold is placed in an oven preheated to 180 degrees for 40 minutes;
The cake is cooled, filled with berry jelly and placed in the refrigerator for 2 hours.

This pie is not only crispy, but also tender, light and summery. If you don’t have jelly prepared in advance at home, you can always make it from frozen or fresh berries.

To prepare cherry jelly, it is best to choose large and sweet berries, which contain many useful microelements. Small and sour cherries are best left for compotes and other drinks.

To make the jelly as good as possible, you need to use only high-quality and good gelatin.

If frozen berries are used to make jelly, they should be defrosted only at room temperature, without adding water.

It’s great when you weren’t lazy in the summer and prepared fruits and berries for the winter. Now we will tell you how to make cherry jelly with gelatin.

Cherry jelly for the winter with gelatin

Ingredients:

cherry – 4 kg;
granulated sugar – 1 kg;
– 70 g;
filtered water – 500 ml.

Preparation

Wash the cherries and remove the pits. Then pour it into a saucepan, add sugar and place on the stove. Pour gelatin with heated water and leave to swell. When the cherries and sugar begin to boil, boil for 5 minutes, turn off the heat and pour in the gelatin mass. Immediately stir thoroughly, pour into jars and seal.

Cherry jelly with instant gelatin

Ingredients:

cherry – 1 kg;
granulated sugar – 700 g;
instant gelatin – 4 teaspoons.

Preparation

Remove the stems from the cherries and soak them in cold water for a couple of hours. Thanks to this simple procedure, you can get rid of worms inside the berries. Next, remove the seeds. Now mix instant gelatin with sugar, add the mixture to the pitted cherries and mix well. Place the berries in the cold for 12 hours. During this time, the juice will release. Place the saucepan on low heat, let the mixture boil, and cook for about 3 minutes. All this time it needs to be stirred. After this, turn off the fire, remove the foam and spread the cherry jelly with gelatin over. We roll them up, turn them over and wrap them up. Let it cool completely and put the pieces in the cold.

Recipe for cherry jelly with gelatin

Ingredients:

ripe cherries – 0.5 kg;
sugar – 150 g;
water – 400 ml;
gelatin – 1 teaspoon.

Preparation

First, wash the cherries thoroughly. While the berries are drying, add 40 ml of water to the gelatin. Pour about 150 g of sugar into the container where the jelly will be prepared, add water and boil the cherries in the syrup for about 5 minutes, stirring. Now pour in the swollen gelatin and stir well. As soon as the mixture begins to boil again, turn off the heat immediately. Pour the mixture into prepared jars. Now their contents can hardly be called jelly, because the mass came out a little liquid. But this is normal, it will thicken when it sits in the cold.

Frozen cherry jelly with gelatin

Ingredients:

Preparation

Pour gelatin with cold water and leave for 50 minutes to swell. Meanwhile, prepare cherry compote: fill frozen cherries with water and add sugar to taste. Place on the fire and bring until the sugar dissolves. Then we strain the compote. Dissolve gelatin in a water bath. Pour it into the strained compote in a stream and stir. Cool a little. Place the cherries in the prepared containers and fill them with compote and jelly. After complete cooling, place the containers in the cold.

Among fruit desserts, low-calorie ones are especially popular, such as jelly, the invention of which we owe to the French. The word "gelée" is translated as "gel, jelly." Rich color, transparent texture interspersed with berries and fruits - this is what real jelly is. It is prepared with the addition of gelling substances (calorifiers) - gelatin, pectin or agar-agar.

How to make “Strawberry jelly for the winter”

Wash and dry the strawberries. Remove the stems and transfer the berries to a blender. Wash fresh basil, tear off the leaves and add them to the strawberries.
Thoroughly blend strawberries with fresh basil in a blender. Pour the resulting mass into a saucepan or small saucepan.
Pour food gelatin into a small bowl. Fill it with cold water and let it stand for fifteen minutes so that the gelatin has time to swell.
Pour granulated sugar into a container with strawberry puree, mix all the ingredients and place on the stove. Cook for about twenty minutes, then pour in the gelatin and stir.
Sterilize jars with lids in any way convenient for you, pour strawberry jelly into the jars. Then screw on the lids and leave to cool at room temperature. Store jars in a cool, dark place.

We recommend reading these articles:

How to properly process strawberries in the spring to get a good harvest.
Garlic leaves turn yellow in the spring, what should you do?

Fertilizing strawberries with yeast in spring for a large harvest

Bouillon

Cooking time: 3 hours.
Number of servings: 3-4 persons.
Calorie content of the dish: 48 kcal/100 grams.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Often, home cooks do not know how to cook offal, for how long, how to preserve the benefits of the product and do everything correctly. Beef tongue broth almost always remains after boiling the product and you need to know how to use it. Excellent recipes for preparing soups with cereals and vegetables, which are served as an independent dish with croutons and mushrooms, will help you.

Ingredients:

celery, carrots, onions - 1 pc.;
offal – 600 g;
butter – 20 g;
salt, spices, bay leaf;
parsley.

Cooking method:

Wash the meat, add hot water, and let it boil. Drain the water, add fresh water and boil the product for 40 minutes.
Remove the meat, place immediately under cold water, remove the skin, and cool.
Fry the whole boiled offal in butter in a well-heated frying pan until a crust appears. It needs to be fried to make the finished broth as rich as possible.
Place the fried tongue in the hot broth, add peeled celery, carrots, onions, spices and cook until tender for an hour.
Take out all the ingredients, strain the broth, cut the tongue into slices.
Serve in a deep bowl with herbs.

How to select and prepare berries for harvesting for the winter

Strawberry jelly for the winter should be prepared from a properly selected variety of berries and pre-prepared ones. Buying them now is easy: although they are a summer berry, their red backs often adorn supermarket shelves. Such fruits are suitable for creating a dessert, but the best taste is possessed by homemade berries, which are grown not in a greenhouse, but in a garden bed without the use of artificial soil and lighting.

Choose the ripest berries for strawberry jelly. Soft or slightly green ones are not suitable for a tasty preparation. You need to wash the fruits carefully, not under the pressure of water, but soak them in a colander immersed in water. First you need to remove all the stalks so that no dirt or dust remains under the green tail. If the berries were grown on film, they will remain clean and will not need too much processing.

Sexy jelly for February 14, dessert for Valentine's Day

Preparing jelly at home is very simple, and serving this dessert beautifully is already aerobatics. Our chef offers a simple recipe for agar jelly and an original presentation.

Today there are a huge number of different desserts made from strawberries. Currently, many housewives make jelly from this berry and gelatin. Let's look at the most current recipes for such a dessert dish.

Preparation of products and containers

In order for a sweet dish of boiled fruit to turn out great, you need to prepare the container and ingredients.

Before preparing the dressing, gelatin is soaked in bottled water according to the instructions.
Berries and fruits are sorted, overripe and spoiled specimens are removed. The green sepals are removed from the strawberries.
The fruits are thoroughly washed under running cold water. Then lay it out on a clean cloth to drain the water.
Containers and lids are washed in soapy water, rinsed in running water, and dried. Then pasteurized in a convenient way.

Fruit jelly cake with gelatin

And one more of our favorite delicacies, which we almost always make for the New Year and especially for children's parties. Fruit jelly can be made in portioned bowls or in the form of a cake.

Any fruit is suitable for it, not necessarily too exotic, just any simple one that you have at home. Their number is arbitrary, but there is no need to overdo it. Watch the recipe in this video.

Try making gelatin jelly at home in different ways using these recipes, experiment by combining fruits and berries, adding sour cream, making beautiful layers.

Author of the blog “The Comfort and Warmth of My Home” Olga Smirnova

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General principles for preparing a jelly layer

Since jelly, unlike jams, hardens to a solid state, it is often added to desserts in several multi-colored layers. There are even “rainbow” cakes, which have a jelly layer inside that imitates the spectrum of a natural rainbow or another combination of several colors and shades.

As a rule, jelly is added to cakes consisting of several soft sponge cakes that have a light and airy texture. Their porous surface absorbs creams and syrups well, while maintaining their shape. Due to its loose texture, the biscuit does not harden or dry out when cooled. This means that the cake can be prepared and assembled 1-2 days before it is supposed to be served.

Storing in the refrigerator will not degrade its properties in any way:

Almost all recipes call for soaking the cakes in syrup to ensure the cake is soft and moist. The composition of the impregnation can be anything - from a regular mixture of water and sugar to special confectionery additives with the aroma of vanilla, chocolate or fruit.
A jelly layer for the cake is added between the cake layers and also as a top layer. Usually it has the taste and aroma of any berries or fruits, and can have any color and aroma. Although jelly can be added to the cake separately, it is recommended to combine it with ganache, buttercream or soufflé. This layer is not perishable and does not melt at room temperature, and at the same time provides the dessert with additional juiciness.
When using jam or confiture to create a jelly layer, it is recommended to first pass it through a fine-mesh sieve to get rid of solid particles. If the consistency of the product seems too liquid, it is necessary to heat it and thicken it with corn starch, and only then apply it to the sponge cake in an even layer 2 to 5 mm thick.
To make a thicker jelly layer, you will need to use a mixture based on gelatin or agar. It can be prepared either from dry semi-finished products or based on various juices and compotes. Often fresh or canned berries or fruits are added to jelly, including in various combinations.
The jelly layer for a cake, prepared with strong thickeners, can have a significant thickness (including the same thickness as the cake layers). It is usually added in combination with cream or soufflé-like fillings. It is recommended to stick to one color scheme and taste, or create an interesting contrast.
The creams used for sponge cake should be very fluffy and easily absorbed, but at the same time hold their shape well. The most recommended varieties include classic butter, cheese and protein creams. They have the specified characteristics, and at the same time can be prepared with any taste and aroma (from cocoa and espresso to vanilla to lemon).
If the biscuits are of considerable thickness, it is recommended to use lighter and softer fillings, which can be applied to each cake in a thick layer. This could be mascarpone mousse, chocolate ganache and citrus or fruit curd. Such fillings make the cake juicy and rich.

The product's name	Cooking method,	Texture and available colors	Storage	Peculiarities
Jelly layer
From jam or confiture	Stir until softened, or heat with a little liquid if the product is too thick. If it is too liquid, thicken with starch.	The texture is soft and delicate, but thick enough to hold its shape. The color depends on the raw materials from which the jam or confiture is made (fruits, berries and combinations thereof), most often various shades of orange and red.	Does not spoil at room temperature.	In a stuffy room or in hot weather it may become liquid.
On gelatin	Gelatin is dissolved in warm liquid, mixed with the remaining ingredients, poured into a mold and cooled to set.	Firm, yet melt-in-your-mouth and creamy. The color of this jelly can be any, including very bright and unnatural shades.	Must be stored in the refrigerator. In hot weather it may melt to a liquid state.	May be in the form of granules, powder or sheets.
On agar-agar	Agar flakes are diluted in liquid, boiled until completely dissolved, and then mixed with the rest of the jelly components, poured into a mold and allowed to harden.	Dense, slightly elastic, reminiscent of chewing marmalade. The color of this jelly can be any, including very bright and unnatural shades.	Does not change consistency and does not spoil for a long time at room temperature.	It hardens at room temperature and holds its shape even in a stuffy room and in hot weather.
Cake cream
Instant protein	Heat egg whites with sugar and a little water and beat until fluffy.	Airy and glossy, the texture becomes foamy when adding brown sugar (instead of white). Color white or pastel shades.	Only in the refrigerator.	Keeps its shape for about 24 hours.
Classic with butter	Cream butter (and/or margarine) and cream or milk together, gradually adding confectioners' sugar. Often flavored with various extracts and cocoa.	The consistency can be either soft semi-liquid or thick and quite dense. Any color is available, since the cream is often mixed with food coloring, especially to decorate the surface of the dessert.	Only in the refrigerator.	Does not hold its shape well in warm weather if there is no margarine in the composition.
Custard yolk	Beat egg yolks (or whole eggs) with sugar and hot milk, then cook until thick, cool and mix with butter.	Very delicate and rich in taste, color is pale yellow (dyes are usually not used).	Only in the refrigerator.	Due to the large number of egg yolks, this cream spoils very quickly.
Meringue	Beat the egg whites until fluffy, gradually pouring in the hot syrup, then cool and mix with butter and flavorings.	Fluffy and buttery, with a fairly thick consistency. Color white or pastel shades.	Only in the refrigerator.	Retains its shape in a warm room, but may deflate in hot weather.
Cheesy	Cream cheese and butter together with a little liquid (milk, liqueur), confectioners' sugar, and flavorings (such as vanilla extract).	Thick and oily, usually quite dense. It has a subtle sourness in taste. Color white or pastel shades.	Only in the refrigerator.	At room temperature it immediately loses its shape.
Soufflé-like fillers
Citrus curd	The juice and zest of citrus fruits are heated and beaten together with butter, eggs and sugar.	The consistency is similar to thick custard and has a pronounced sour and slightly tart taste.	Only in the refrigerator.	At room temperature it becomes very soft.
Puddings and mousses	The custard is thickened by adding flour or cornstarch and mixed with whipped cream, meringue and/or fruit or berry puree.	Thick, buttery and dense, yet melts in your mouth.	Only in the refrigerator.	At room temperature it becomes very soft.
Ganache	Melted chocolate (any type) is mixed with heavy cream, sometimes whipped with butter.	Rich, velvety and complex taste, texture thick, buttery or fluffy (after whipping with butter). The color in its natural form is shades of brown or white, the latter can be colored with any food coloring.	Can be stored for 2-3 days at room temperature.	Retains shape and consistency even in hot weather.