Strawberry jam with gelatin for the winter - a recipe with step-by-step photos

Strawberry jam is one of the simplest desserts that can delight you in both summer and winter. It's easy to prepare, retains the berries' attractive color, and preserves all the vitamins, minerals, and other beneficial nutrients.

Nutritional value per serving

212 kcal

Proteins: 0.7 g
Fats: 0 g
Carbohydrates: 52.3 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 3

There are many different recipes for making strawberry jam. But I want to share with you one of the most successful and quickest ways to create a stunning confiture from this delicious, juicy, and aromatic berry. For this, you'll need just three ingredients: strawberries, sugar, and gelatin.

Strawberry jam is truly magical. Not only does it have a positive effect on your health, but it also lifts your spirits even in the saddest moments. It makes incredibly delicious desserts. After all, it can be used as a standalone treat or as a filling. for the cake, ice cream topping and cheesecake decoration.

Recipe with step-by-step photos

Strawberry jam with gelatin

Ingredients

Servings

Strawberry

1 kg
Sugar

600 G
Gelatin

40 G
Water

100 ml

Preparation

Step 1

Pour cold boiled water over the gelatin and mix thoroughly. Then let it sit for 30 minutes to swell.

Step 2

Take the strawberries and rinse them under plenty of running water. Let them soak for 2 minutes. Remove the strawberries from the water, pick out any damaged berries, and remove the stems. You can do this by hand, with a knife, or with tweezers.

Step 3

Carefully transfer the strawberries into a saucepan and add sugar.

For cooking, choose a saucepan or pot with a thick bottom made of copper or stainless steel. This will prevent the jam from burning or sticking to the sides of the pot.

Step 4

Place the pan with the strawberries over low heat and simmer until it boils, stirring occasionally. It's important to allow the sugar and strawberry juice to combine to create a delicious and aromatic syrup.

Step 5

Once boiling, simmer the jam over medium heat for 5-7 minutes. Be sure to skim off any foam from the strawberries, as it can affect the flavor of the finished dish.

Step 6

Take the swollen gelatin and transfer it to a small saucepan. Place it over low heat and stir constantly until completely dissolved. It's important not to let the gelatin boil, otherwise it will lose its gelling properties.

Step 7

Pour the liquid gelatin into the saucepan with the berry jam. Stir thoroughly and immediately turn off the heat.

Step 8

Fill sterilized jars with hot jam to the brim. Cover the jars with boiled lids and seal tightly.

Step 9

Let the jars of strawberry jam cool to room temperature. Then store the jam in a cool, dry place.

A similar video recipe: Strawberry Jam with Gelatin for the Winter

During the cold season, you just want to treat yourself to something delicious and incredibly sweet. That's why many housewives preserve fruits and berries to help warm you up even in the bitter cold.

Strawberry jam makes a wonderful addition to breakfast or dessert. However, to make it, you need to know a few secrets, which the author of the channel "Lyuska's Recipes" willingly shares. In this video, you'll learn how to make delicious jam that retains its color and is incredibly tasty. Believe me, making strawberry jam using this recipe is pure pleasure!

Possible replacements

To make the strawberry jam in this recipe, I use gelatin. However, you need to be very careful with it. This ingredient should not be brought to a boil, as it loses its gelling properties and prevents the dish from thickening.

If you want to replace gelatin, you can use:

Agar-agar.
Pectin.
Zhelfix.

Agar-agar Agar-agar has several properties that distinguish it from gelatin. It works faster and is of plant, not animal, origin. Furthermore, it tolerates high temperatures well, allowing dishes to set even after boiling.

Pectin Pectin is a natural stabilizer and thickener found in many berries and fruits. However, it's often not enough to achieve a thicker consistency in a dish. Therefore, it can be added to jam. It's worth noting that pectin works after cooling, so the jam won't thicken immediately after cooking.

Zhelfix — is a pectin-based gelling agent developed specifically for thickening jams, preserves, and marmalades. It's readily available in almost any store. It allows jam to thicken quickly without affecting its flavor or color.

Now you've learned all the intricacies and secrets of making the perfect strawberry jam with gelatin. Try this recipe and share your successes in the comments!

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