Recipes for strawberry jelly with agar-agar for the winter

Strawberry jelly with agar-agar allows you to save the beneficial composition of the berries. The use of a thickener reduces the heat treatment time and increases the shelf life of the product. Most recipes involve chopping strawberries until smooth, but you can cook the product with whole fruits.

Features and secrets of cooking

Jelly is prepared in a small container with a double bottom or covered with non-stick material. It is better to process berries in small portions. It will take a little more time, but the product will be of high quality and retain nutritional value longer.

If the blank for the winter is supposed to be stored in the basement, the jars are washed with baking soda and sterilized. Covers must be disinfected. Refrigeration does not require sterilization. It is enough to thoroughly wash and dry the glass containers.

The gelling agent for dessert is taken from vegetable raw materials; agar-agar is best suited for this purpose. The density of the product can be adjusted as desired by adding or reducing the substance. The mass thickens quickly and does not melt at room temperature.

Jelly is made smooth or with whole strawberries.

The size of the strawberries does not matter for recipes, the main thing is that the raw materials are of good quality

Selection and preparation of ingredients

A dessert is prepared from berries of 1-3 grades. Suitable small strawberries, slightly dented, the shape of the fruit may be deformed. A prerequisite is that there are no rotten and insect-damaged areas. A ripe or overripe berry is processed, the amount of glucose does not play a role, the taste is adjusted with sugar. The presence of aroma plays an important role in the quality of the finished product, so it is better to take berries with a pronounced strawberry smell.

Preparation of raw materials for processing:

1. Berries are reviewed, low-quality ones are removed. If the affected area is small, it is excised.
2. Remove the stalk.
3. Put the fruits in a colander and rinse several times under running water.
4. Lay out on a dry cloth to absorb moisture.

Only dry fruits are processed.

Recipe for strawberry jelly with agar-agar for the winter

Dessert Ingredients:

• strawberries (processed) – 0,5 kg;
• sugar – 400 g;
• agar-agar – 10 g;
• water – 50 ml.

Preparation:

1. Raw materials are placed in a container for cooking.
2. Grind into puree with a blender.
3. Pour sugar and beat the mass again.
4. In a glass with 50 ml of warm water, dissolve the agar-agar powder.
5. The strawberry mass is put on the stove, brought to a boil, the foam formed in the process is removed.
6. Cook the workpiece for 5 minutes.
7. Slowly pour in the thickener, constantly mix the mass.
8. Leave to boil for 3 minutes.

If storage will take place in unsterilized jars, then the mass is left for 15 minutes to cool, then laid out. For canning for the winter, the workpiece is packed boiling.

The jelly is thick, dark red, with a delicate aroma of berries.

With pieces or whole berries

Ingredients:

• strawberries – 500 g;
• lemon – ½ pc.;
• agar-agar – 10 g;
• sugar – 500 g;
• water – 200 ml.

Technology:

1. Select 200-250 g of small strawberries. If the berries are large, they are cut into two parts.
2. Pour the workpiece with sugar (250 g). Leave for several hours for the fruits to release juice.
3. The remaining strawberries are ground with a blender along with the second part of the sugar.
4. Whole berries are put on the stove, poured water and lemon juice, simmer for 5 minutes.
5. Add strawberry puree to the bowl. In a boiling state, stand for another 3 minutes.
6. Agar-agar is dissolved and injected into the total mass. Keep in boiling mode for 2-3 minutes.

Lay out in containers, after cooling, they are removed for storage.

Berries in dessert taste like fresh

Strawberry jelly recipe with yogurt and agar agar

Jelly with the addition of yogurt has a short shelf life. It is desirable to use it immediately. Storage in the refrigerator for no more than 30 days is allowed.

Ingredients:

• strawberries – 300 g;
• water – 200 ml;
• agar-agar – 3 tsp;
• sugar – 150 g;
• yogurt – 200 ml.

 How to make jelly:

1. Processed strawberries are placed in a blender bowl and grind well.
2. Pour 100 ml of water into the container, add 2 tsp. thickener, stir constantly, bring to a boil.
3. Sugar is added to strawberry puree. Stir until it dissolves.
4. Add agar-agar, pour the mass into a container or glass vessel. Do not put in the refrigerator, because the jelly quickly hardens even at room temperature.
5. Shallow cuts are made over the entire surface of the mass with a wooden stick, this is necessary so that the top layer is well connected to the bottom.
6. Pour the remaining 100 ml of water into the pan and add 1 tsp. thickener. Stir constantly, bring to a boil.
7. Yogurt is added to the agar-agar container. Stir and immediately pour on the first layer of the workpiece.

Equal squares are measured on the surface and cut with a knife

Take out the pieces on a platter.

The surface of the dessert can be covered with powdered sugar and decorated with mint sprigs.

Terms and conditions of storage

The canned product is stored in the basement or pantry with t + 4-6 ⁰C. If the temperature regime is observed, the shelf life of jelly is 1,5–2 years. Without sterilizing the jars, the product should be stored in the refrigerator. Jelly retains nutritional value for no more than three months. An open dessert is stored in the refrigerator for no more than one month.

Banks can be placed on a closed loggia if the temperature in winter there does not fall below zero.

Conclusion

Strawberry jelly with agar-agar is used with pancakes, toast, pancakes. The technology of the product is characterized by fast heat treatment, so the dessert fully preserves vitamins and useful elements. A dish is prepared from grated raw materials or with whole berries, lemon, yogurt are added. The amount of thickener and sugar is adjusted as desired.