Top 6 exotic recipes for strawberry jam with gelatin

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7+ recipes for making delicious and thick strawberry jam for the winter

Strawberries are rightfully considered their queen - they do not bear fruit for long, so before the end of July it is important to have time to eat, freeze, and cook desserts.

This article contains the best ways to make strawberry jam in a saucepan or slow cooker, as well as recipes for delicious and thick strawberry confiture for the winter.

You can make jam or confiture simply from strawberries with sugar or with the addition of pectin or gelatin.

First you need to sort out the berries, wash them thoroughly, remove the sepals, and dry them.

Sterilize the jars and lids in which we will roll the delicacy.

Now you can start cooking. Let's start with the simplest method.

Delicious and thick strawberry jam - a basic recipe for the winter

You will need:

1. 2 kg strawberries
2. 2 kg sugar
3. Juice of one lemon

The easiest jam recipe

Preparation:

1. The main advantage of making jam is that any berry is suitable for it - slightly underripe or, conversely, overripe.
2. We clean the berries, rinse them, let the water drain and sprinkle them with granulated sugar in a 1:1 ratio.
3. Leave for 2 hours, stirring from time to time so that the strawberries release their juice.
4. Pour all the juice into the pan in which we will cook the dessert. Bring to a boil and add the strawberries and sugar.
5. When it boils, add lemon juice - this way the jam will retain its beautiful color and will not taste too cloying.
6. Cook for 10 minutes over low heat, periodically removing the foam from the surface. This time is enough for the berries to boil down and for there to be even more juice.
7. Remove the jam from the stove, cool slightly and blend with a blender, then place back in the pan and cook for another half hour.
8. Gradually the jam will become more viscous and viscous. It will finally thicken after cooling.
9. Pour into sterilized dry jars, roll up the lids, turn upside down, wrap in a blanket and leave in this form until it cools completely.
10. Then we transfer it to a cool place for permanent storage.

Tip: similarly, thick and tasty strawberry jam for the winter can be prepared in a slow cooker or bread maker equipped with a special program. For example, Redmond.

Preparing dishes for jam for the winter

To keep jam fresh throughout the winter, you need to take care of the container in which it will be cooked and stored for several months. To make jam, you need to avoid metal or aluminum containers. Stainless steel or enamel cookware is best. During cooking, you need to use a wooden spoon or spatula.

It is best to wash jars with baking soda, which does not contain any chemicals. You can sterilize them in different ways: boil, hold over steam, place in the oven or microwave.

Delicious and thick strawberry jam - recipe with gelatin

If you think the jam won't thicken, you can play it safe and make a treat with gelatin.

But it will be called confiture (what is the difference between the first and second, we will tell you a little lower).

It will not only be more dense in structure, but will also resemble real strawberry jelly.

In this case, it is recommended to use less sugar, which will have a positive effect on the calorie content of the product. We'll tell you how to do this in a slow cooker.

You will need:

1. 2 kg strawberries
2. 1.5 kg sugar
3. 1 tsp. citric acid or juice of 1 lemon
4. 2 tsp. gelatin, previously diluted in 100 ml of water

Jam with gelatin

Preparation:

1. We sort the berries, sprinkle them with sugar, let them brew for 2 hours - that is, we perform all the steps described in the basic recipe, right down to preparing the puree.
2. Pour it back into the multicooker bowl, turn on the “Stew” mode and set the time to 1 hour.
3. Add the swollen gelatin, mix thoroughly, pour into jars and seal.

Tip: to make the taste of the finished product more interesting, you can add various spices during cooking, first wrap them in a piece of gauze, and then remove them. Cardamom, star anise, and mint leaves go perfectly with strawberries.

How to make strawberry jam in a slow cooker: step-by-step recipe

chopped strawberries placed in a multicooker bowl before making jam
Prepare jars and lids before cooking. Sterilize them, for example, in the bowl of the same multicooker.

• Sort the strawberries, separating the receptacle, and wash thoroughly. Change the water 3-5 times depending on how dirty it is. Leave the strawberries to drain in a colander.
• Select large berries and cut into 4 parts, grind the rest with a blender or in a meat grinder. You can skip this step if you like to mash the strawberries with your hands.
• Add sugar in an amount of 1:1. If you do not have a sweet tooth or try to eat white sand as little as possible, replace half of its volume with thickeners - gelfix or gelatin. Determine the required quantity according to the recommendations on the package.
• Mix half the dose of sugar and berry mass and transfer to the multicooker bowl. In the “Keep Warm” mode, wait until the sugar grains are completely dissolved.
• Select the “Baking” or “Frying” mode depending on the multicooker model to start making jam.
• Bring to a boil, stirring the berry mixture constantly.
• Remove the bowl with the strawberry mixture to cool. Add the rest of the sugar or thickener.
• Set the multicooker to the same mode again. Stir continuously until it boils and after.
• Let the jam boil for 7-10 minutes.
• Pour into prepared jars and seal them.

If the jam is not thick right away, it will acquire the desired consistency after it cools completely.

Delicious and thick strawberry jam - recipe with pectin

Pectin is a natural thickener made from apples or citrus fruits. It can be used as an analogue of gelatin in making jams.

You will need:

1. 1 kg strawberries
2. 300 g sugar
3. 20 g pectin

Jam with pectin

Preparation:

1. We sort the berries, wash them, mix them with sugar and immediately grind them into puree without cooking using a blender.
2. Place in a saucepan or multicooker bowl and cook over low heat for 5-7 minutes.
3. At the end, add pectin, mix, pour into jars and seal.

Strawberry-banana jam: recipe

chopped bananas and strawberries before making jam.
To prepare it, you can choose the technology:

• simpler with minimal ingredients
• advanced with an expanded list of components

Common to both options:

• Use strawberries and sugar in equal parts
• bananas - half share

Advanced adds:

• large lemon
• vanillin 0.5 tbsp
• rum or cognac 2 tbsp

Let's prepare it in a simple way:

• Cover clean and halved strawberries with sugar and leave to let out the juice overnight,
• drain it and combine with sugar. Grind the remaining strawberries with a blender/meat grinder,
• Place the sweet syrup over medium heat and bring to a boil. Add chopped strawberries and wait until it boils again. Remove foam if desired
• after 10 minutes, set the container with the future jelly aside and pour the bananas cut into rings into it,
• send everything to boil on the fire. Stir the future jam with a wooden spatula,
• after a third of an hour, remove and leave to cool slightly,
• Pour into jars, turn them over until they cool completely.

Cooking according to the advanced version:

• Grind strawberries, bananas and lemon without peel in a blender,
• In a separate container, mix vanillin, sugar and rum/cognac,
• Boil the fruit pulp over high heat, add the ingredients from the second container,
• boil everything together for a third of an hour, actively stirring the future jam,
• Pour into jars, turn them over, wait for them to cool, and transfer to storage.

Delicious and thick strawberry jam - recipe with orange

In addition to the classic version of making strawberry jam, its taste is often varied with additional components.

Apples, white chocolate, mint sprigs, lemons and oranges go well with the delicacy. It is with the latter that we will prepare winter dessert.

You will need:

1. 1 kg strawberries
2. 0.5 kg sugar
3. 0.5 kg orange
4. 40 g gelatin, diluted in 200 ml hot water

Orange and strawberry heaven

Preparation:

1. We wash, peel and chop the strawberries in a blender. For extra tenderness, the puree can be passed through a sieve.
2. We do the same with oranges - peel and chop them.
3. Mix both types of fruit with sugar and cook over low heat for 20 minutes.
4. After cooling, repeat the procedure two more times. At the end of the last cooking, add gelatin to the jam.
5. Pour into jars and seal.

Delicious and thick strawberry confiture - a basic recipe for the winter with lemons

How is confiture different from jam? Jam is an English relative of jam and differs from it in that when cooked, the fruits must be well boiled (derived from the English word jam - crush, mix).

To prepare the delicacy, fruits with a high pectin content are usually used - berries, apples, apricots, peaches, etc. This product gels as it cools.

Confiture (French confiture , from confire - cook in sugar)

came to us from France, where an artificial thickener is added to it - gelatin, agar-agar or pectin.

In terms of consistency, it turns out to be denser. Actually, that's the whole difference.

Try making this unforgettable delicacy with citrus fruits. The ideal option is lemons.

You will need:

1. 1 kg lemons
2. 1 kg strawberries
3. 2 packets of pectin
4. 1.5 kg sugar

Real confiture

Preparation:

1. Grind the strawberries and lemons along with the peel into two types of puree and mix equally with sugar.
2. Cut one lemon into slices and place in a bowl with lemon puree.
3. Cook both types of fruit for five minutes in different pans. After cooling, we repeat the procedure 2 more times, not forgetting to remove the foam.
4. Leave it overnight. In the morning, add a packet of pectin to each container and boil the confiture for three minutes.
5. Pour into pre-prepared jars in layers - a layer of lemon marmalade with a slice of lemon, a layer of strawberry jam.
6. We seal it and store it in a cool place.

Healthy strawberry jam without cooking

A great way to preserve all the beneficial substances of the berries and treat yourself to a delicious dessert all winter. Be sure to store this jam in the refrigerator.

You will need:

1. 1 kg strawberries
2. 1.5 kg sugar

Recipe without cooking

Preparation:

1. We clean the berries, wash them and pour boiling water over them, then puree them.
2. Mix with sugar.
3. Let it sit for half an hour, mix again, put in jars and store in the refrigerator.

Mint strawberry confiture

You will need:

1. 1 kg strawberries
2. 1.2 kg sugar
3. Bunch of mint
4. 1 lemon
5. Glass of boiling water
6. 1 sachet of gelatin or agar-agar

Unforgettable mint confiture

Preparation:

1. To give future confiture a minty flavor, we will need an infusion from an aromatic plant. To do this, pour a glass of boiling water over a washed and dried bunch of fresh leaves and leave for half an hour.
2. Combine with sugar and prepare syrup - cook until the latter is completely dissolved.
3. Add strawberries cut into four parts and the juice of a whole lemon.
4. After boiling, cook for another 5-7 minutes.
5. Remove from the stove and remove the foam with a wooden spatula.
6. Add gelatin pre-diluted in a small amount of water and mix thoroughly.
7. Pour the confiture into jars and roll up the lids.

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Series of messages “*** canning / 2”:
Part 1 - How to preserve cherries Part 2 - Pickled cherries ... Part 26 - Simple and tasty homemade ketchup Part 27 - How to pickle milk mushrooms at home for the winter - 5+ best recipes Part 28 - 7+ recipes for making delicious and thick strawberry jam for the winter

How to make strawberry lemon jam?

ingredients for making homemade strawberry jam with lemon
Above, we looked at most recipes for strawberry jam with lemon. However, you can prepare it with just this ingredient.

Prepare:

• strawberries and sugar in a ratio of 1:0.8
• large lemon

Cooking:

• separate the lemon peel using a grater, squeeze the juice out of the pulp, remove all the seeds,
• Grind clean washed strawberries with a masher and add sugar, lemon zest and juice,
• Bring the resulting mass over high heat until bubbles form.
• stir and boil for a third of an hour,
• check the jam for doneness. Place a spoonful of hot mixture on a cold saucer from the freezer. After 3-5 seconds, run your finger over the surface of the jam. If you see wrinkles, it means it's ready. If not, continue cooking for another 10 minutes.
• roll into sterile jars, leaving 0.5 cm of free space in them. Boil them in water for a third of an hour, putting the lid down,
• After cooling, transfer to the cellar.