Content
Strawberry jelly with agar-agar allows you to preserve the beneficial composition of the berries. The use of a thickener reduces heat treatment time and increases the shelf life of the product. Most recipes call for chopping strawberries until smooth, but you can prepare the product with whole fruits.
Features and secrets of cooking
Prepare the jelly in a small container with a double bottom or coated with non-stick material. It is better to process the berries in small portions. It will take a little more time, but the product will be of high quality and will retain its nutritional value longer.
If the preparation is to be stored in the basement for the winter, the jars are washed with baking soda and sterilized. Be sure to disinfect the lids. No sterilization is required for refrigerated storage. It is enough to thoroughly wash and dry glass containers.
The gelling agent for dessert is taken from plant 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.
The jelly is made homogeneous 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 varieties. Small strawberries, slightly bruised, are suitable; the shape of the fruit may be deformed. A prerequisite is that there are no rotten or insect-damaged areas. Ripe or overripe berries are processed, the amount of glucose does not matter, 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:
- The berries are reviewed and low-quality ones are removed. If the affected area is small, it is cut out.
- Remove the stalk.
- Place the fruits in a colander and rinse several times under running water.
- Place on a dry cloth to allow the moisture to evaporate.
Only dry fruits are processed.
Recipe for strawberry jelly with agar-agar for the winter
Dessert components:
- strawberries (processed) – 0.5 kg;
- sugar – 400 g;
- agar-agar – 10 g;
- water – 50 ml.
Preparation:
- The raw materials are placed in a cooking container.
- Grind into puree with a blender.
- Pour in the sugar and beat the mixture again.
- In a glass with 50 ml of warm water, dissolve agar-agar powder.
- The strawberry mass is placed on the stove, brought to a boil, and the foam formed in the process is removed.
- Cook the workpiece for 5 minutes.
- Slowly pour in the thickener and stir the mixture constantly.
- Leave in a boiling state for 3 minutes.
If storage will take place in unsterilized jars, then the mass is left to cool for 15 minutes, then laid out. For canning for the winter, the product is packaged boiling.
The jelly is thick, dark red, with a subtle aroma of berries.
With pieces or whole berries
Ingredients:
- strawberries – 500 g;
- lemon – ½ piece;
- agar-agar – 10 g;
- sugar – 500 g;
- water – 200 ml.
Technology:
- Select 200–250 g of small strawberries. If the berries are large, they are cut into two parts.
- Cover the workpiece with sugar (250 g). Leave for several hours for the fruits to release their juice.
- The remaining strawberries are ground in a blender along with the second part of the sugar.
- Place whole berries on the stove, pour in water and lemon juice, and simmer over low heat for 5 minutes.
- Add strawberry puree to the container. Keep in a boiling state for another 3 minutes.
- Dissolve agar-agar and add to the total mass. Keep in boiling mode for 2-3 minutes.
Place in containers and, after cooling, put away for storage.
The berries in the dessert taste like fresh ones
Recipe for strawberry jelly with yogurt and agar-agar
Jelly with the addition of yogurt has a short shelf life. It is advisable to use it immediately. Storage in the refrigerator is allowed for no more than 30 days.
Ingredients:
- strawberries – 300 g;
- water – 200 ml;
- agar-agar – 3 tsp;
- sugar – 150 g;
- yogurt – 200 ml.
How to make jelly:
- Place the processed strawberries in a blender bowl and grind well.
- 100 ml of water is poured into the container, 2 tsp is added. thickener, stir constantly, bring to a boil.
- Sugar is added to strawberry puree. Stir until it dissolves.
- Add agar-agar and pour the mixture into a container or glass bowl. Do not put it in the refrigerator, because the jelly hardens quickly even at room temperature.
- Shallow cuts are made across the entire surface of the mass with a wooden stick; this is necessary so that the top layer is well connected to the bottom.
- Pour the remaining 100 ml of water into the pan and add 1 tsp. thickener Stir constantly and bring to a boil.
- Add yogurt to the agar-agar container. Mix and immediately pour onto the first layer of the workpiece.
Equal squares are measured on the surface and cut using a knife.
Take the pieces out onto a plate.
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 a basement or pantry at +4-6 0C. If the temperature conditions are observed, the shelf life of the jelly is 1.5–2 years. Without sterilizing the jars, the product should be stored in the refrigerator. Jelly retains its nutritional value for no more than three months. Opened dessert is stored in the refrigerator for no more than one month.
The jars can be placed on a closed loggia if the winter temperature there does not fall below zero.
Conclusion
Strawberry jelly with agar-agar is used with pancakes, toast, and pancakes. The product technology is characterized by rapid heat treatment, so the dessert completely retains vitamins and beneficial elements. Prepare a dish from ground raw materials or with whole berries, add lemon and yogurt. The amount of thickener and sugar is adjusted as desired.
