Strawberry jelly with gelatin: a selection of the best recipes

Among the various delicacies that are tempting for children, the most useful can be considered jelly - made from strawberries, currants, raspberries and other berries, naturally, and not from a bag purchased at the nearest kiosk. Of course, preparing it will require more effort than pouring “chemicals” with water. However, for your beloved child, it is worth overcoming your laziness or finding a “window” for culinary work in your busy schedule. Yes, you can also pamper your loved ones. And strawberry jelly for the winter will be an interesting and worthy competition for jam, which has become boring over many years.

Simply and easily

Let's start with the simplest thing, when the goal is to prepare a dessert from only one berry component. It is advisable to make strawberry jelly with gelatin not only tasty, but also beautiful. Let's take care of that too! A packet of gelatin (about 3 spoons) is filled with cool (but boiled!) water and left to swell. Strawberries, a little over half a kilo, are sorted, the tails are carefully torn off, the berries are washed and laid out on paper towels to dry. The most beautiful strawberries are cut into random pieces and placed in bowls. The rest are passed through a juicer, the pulp is transferred to a saucepan and topped up with a glass of water. After five minutes of quiet boiling, the broth is strained, supplemented with juice, a glass of sugar and soaked gelatin. After stirring, the container is returned to the stove and heated (without boiling the contents) until the gelatin is completely dissolved. When the liquid has cooled, it is poured into molds, after which the future strawberry jelly with its pieces is hidden in the cold to harden.

Whole strawberry jelly

Composition (per 2 l):

strawberries - 1 kg;
sugar - 1 kg;
water - 100 ml;
gelatin - 20 g.

Cooking method:

Sort the berries. Place it in a basin filled with clean water and rinse well.
Place in a colander and rinse under running water.
Place a towel on the table and pour strawberries onto it. The fabric will absorb the liquid dripping from the berries, making the strawberries dry faster.
Unscrew the sepals from the berries.
Place the strawberries in an enamel container and cover with sugar. Cover with gauze and leave for 2-3 hours.
Place the berry mixture on the fire. Bring to a boil. Cook for 5 minutes over medium heat, skimming off any foam that appears on the surface.
Put out the fire. Leave the berries to cool and soak in the syrup.
When the strawberries have cooled to room temperature, bring them to a boil again and cook for 5 minutes.
Dissolve gelatin in cool boiled water, pour into a bowl of strawberries, while stirring the berry mass. Turn down the heat.
Cook the jelly for another 4-5 minutes. Remove from stove.
Sterilize the jars and fill them with hot jelly.
Roll it up.
Place the jars bottoms up and cover with a blanket. This will provide additional preservation.

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Cooled jelly can be stored on the shelf where you usually store supplies for the winter - it stands well at room temperature. Whole berries showing through the jelly layer make the dessert especially appetizing.

Delicious and healthy dessert

If you have already mastered simple strawberry jelly, the recipe can be modified by adding other berries and adding a sophisticated touch to the delicacy. A third of a kilogram of washed gooseberries is boiled in three glasses of water until completely softened. The broth is filtered, a glass of sugar and a bag of swollen gelatin are dissolved in it. If the dessert is not made for children, it can be soaked in three tablespoons of weak dessert wine. When the mass begins to thicken, it is distributed into vases with small strawberries placed in them. Particularly tasty is this jelly made from strawberries and gooseberries, complemented by a glass of sour cream, whipped with a third kilo of powdered sugar and artistically arranged into portions.

Strawberry jelly in season

Why not make strawberry jelly just for a summer meal? Moreover, this task is very simple, even children can handle it.

The absence of the need to save for a long time opens up a huge field for experimentation.

Jelly can be prepared by dissolving swollen gelatin in strawberry compote, or you can use the “winter” method and gel the ground puree. If you use berry compote, the treat will be transparent. It can be decorated with fresh strawberries, it will look very impressive. Product proportions – 1 tbsp. l. gelatin to 2 cups of water. Sugar is added to dessert depending on the taste, variety and degree of ripeness of the berries.

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And who said that it is necessary to prepare such a dish in portioned sockets? Why not make a huge jelly cake?!

For this, it is best to use a silicone mold, then the cake will be easier to get out. This dish can be the highlight of the program, for example, at a birthday party or at a beach party.

There are many haute cuisine dishes that use strawberry jelly in their recipes. It is used to top cheesecakes, fill tartlets, and make decorations for cakes. Some chefs add alcohol to its composition and use pieces of this jelly to make cocktails.

Many of these dishes require certain skills, but there are also some that any housewife can handle. Try it, your guests will be delighted!

For example, a dessert made from ripe strawberries, which are used as a base for filling jelly. This dessert uses an increased amount of gelatin (1.5 tbsp per 2 cups of liquid) so that the strawberry cups keep their shape. For preparation, berry juice or decoction is used.

You can decorate the dish with powdered sugar and small pieces of lime.

Ingredients:

Strawberries – 1 kg
Sugar – 1 kg
Gelatin – 20 g

1. Sort the strawberries, wash them, and cut off the stems.

2. Mash in an enamel or glass bowl and mix with granulated sugar.

3. Bring strawberries and sugar to a boil and remove from heat. Let cool.

4. Bring the jam to a boil a second time and remove from heat. Let cool. At this time, soak the gelatin in boiled water.

5. For the third time, bring the strawberries and sugar to a boil, add the swollen gelatin, stir and remove from heat.

6. Pour hot strawberry jelly into sterilized jars for the winter and roll up. Turn the jars over to cool.

For a romantic evening

Not only children love strawberry jelly. You can experiment very successfully with gelatin and achieve amazing results that will captivate your chosen one on some especially special day. Peeled and washed berries (a quarter kilo) are cut into small slices, sprinkled with natural lemon juice, sprinkled with two tablespoons of sugar and set aside for half an hour. A small bag of gelatin is soaked in cool water for 10 minutes. Three spoons of strawberry juice are heated, the squeezed gelatin is dissolved in them (do not remove from the heat!) and a glass of dry or semi-sweet champagne is poured in. A little jelly is poured into the bottom of the bowls, and they are removed until they harden. Strawberry pieces are placed in molds on top of the jelly and finally filled with the remaining base. At a special moment, whipped cream is placed on top.

Tender jelly for the winter from strawberries with citric acid - recipe with photos step by step

Strawberry jelly prepared according to this recipe with photo turns out to be very concentrated and richly sweet. Granulated sugar serves as a natural thickener, and citric acid ensures that the dessert retains its bright ruby color, juicy taste and pronounced fruity aroma.

Ingredients for winter strawberry jelly with added citric acid

strawberries – 1 kg
sugar – 1.5 kg
citric acid – 1.5 tsp

Step-by-step instructions for the recipe for making strawberry jelly for the winter

Sort the strawberries, remove the stems, wash them very thoroughly and place the berries on a paper towel to dry thoroughly.
Pour half the volume of sugar into an enamel pan, add dried strawberries, mix carefully and leave for 3-4 hours so that the berries release their juice.
Then add the remaining sugar, place on the stove and bring to a boil over low heat. When the mixture begins to boil, reduce the heating level and, stirring all the time, cook for 15 minutes. The foam that forms on the surface must be removed, otherwise the jelly will turn out cloudy.
Heat a tablespoon of sugar and 4 tablespoons of water and dilute citric acid in this liquid. Pour the resulting mixture into a container with jelly, mix well and boil until the jelly acquires a dense, non-flowing structure.
Place hot jelly into sterilized jars and seal with tin lids.
Turn upside down, wrap in a blanket and let cool to room temperature. Place it in a closet or basement for storage.

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Frozen berry jelly, delicious jelly recipe

The tasty and aromatic strawberry is a favorite treat for many adults and children. This berry, as a symbol of summer, is saturated with the aromas of ripe earth and toasted by the rays of the gentle sun. Perhaps the longing for the past summer days is the reason why strawberry preparations are popular among the people? After all, this berry does not lose either its aroma or taste during heat treatment.

One of the most popular recipes for preparations is strawberry jelly. It’s not at all difficult to prepare, it stores well, but the main advantage of this delicacy is that it can turn any frosty winter evening into a real holiday.

Delicious supplies for the winter

The thrifty housewife will not forget about the upcoming cold times. Let strawberry jelly be on the list of preparations. The recipe for the winter will take a little more time than the “current” delicacies, but you will rejoice at your foresight in about two months. A kilogram of berries is sorted, peeled and washed (exclusively with cold water). The berries are pureed with a meat grinder or blender and poured into a flat container. A glass of sugar and a bag of swollen gelatin are poured into the puree. The jelly is cooked in the same way as regular jam: constant stirring and removing the foam. After boiling, the strawberry jelly is simmered on the stove for another five minutes, after which it is poured into exceptionally clean jars and sterilized in a water bath for 10 minutes (for half-liter containers). It is better to store it in the dark and cool.

Method for making jelly

Everyone knows that making jelly is a very simple matter.
It is enough to mix berry syrup or juice with swollen gelatin and sugar and let it harden. In just a few hours you will be able to enjoy a delicious dessert. Another thing is strawberry jelly for the winter. It should not only be tasty and beautiful, but also last for at least several months. Therefore, the cooking technology has its own nuances. And yet, there is nothing complicated. Any housewife with at least minimal experience in preparing homemade preparations can handle this dish. So, let's prepare delicious strawberry jelly.

Recipe for the winter:

berries – 2 kg;
sugar – 0.5 kg;
gelatin – 40 g.

Preparation

Make a puree from the prepared berries. It is best to use a blender. Add the sugar and let it sit for a while so that the crystals dissolve and the berries release their juice. At this time, steam the gelatin in a small amount of hot water.

Mix gelatin with berry puree, mix thoroughly, put on low heat. While our future jelly is cooking, don’t forget to stir it.

We thoroughly wash and sterilize the jars in which our strawberry jelly will be stored, the recipe for which does not contain any artificial preservatives.

Be sure to remove the foam from the berry brew. When it boils, cook for another 2-3 minutes, stirring. After this you can pour it into jars.

It is advisable to keep the jars in a water bath or sterilize them in the oven. Then there will definitely not be any problems with the safety of the workpiece.

Pour gelatin into a small bowl and add 50 ml of cold boiled water to it, stir and leave for 20 minutes.

Pour the remaining 300 ml of water into the saucepan, add sugar and bring to a boil. Then add a glass of strawberries, remove from heat and let it brew under the lid for 10 minutes.

Strain the resulting drink (we won’t need the berries that were in the drink).

Add swollen gelatin to the drink and stir until completely dissolved. Leave it to cool.

During this time, cut the remaining fresh strawberries into 4 parts and place in bowls.

Pour liquid cooled jelly over fresh strawberries and place in the refrigerator for 2-3 hours until completely set.

Serve delicious fresh strawberry jelly for dessert; if desired, you can add whipped cream on top, then the dessert will be more nutritious.

Bon appetit!

You don’t need great culinary skill to make strawberry jelly for the winter, but knowing a few things won’t be superfluous.

You should not pick strawberries in cloudy weather. At this time it is watery and tasteless. The products made from it will also not be exactly what you expect to receive.
Ripe or even slightly overripe berries are suitable for jelly, unless you want to keep them whole. For a dessert made from whole berries, overripe specimens are also not suitable.
To prevent water from getting inside the berries when washing, the sepals should be removed only after the berries have been washed and dried.
Strawberries contain a small amount of pectin. This allows you to make thick jam or jam from it, but for this the berry must be boiled for a very long time. As a result, the consistency of the dessert will be denser than required for jelly. Therefore, when preparing strawberry jelly, gelling components are added to the berries, the most accessible of which is gelatin.
If you don’t want to use animal products for thickness, you can use fruit pectin or apples, which contain especially a lot of it, to make strawberry jelly.
Before adding to the strawberry mass, gelatin is diluted in cool liquid. After introducing this component, you can cook the jelly for no more than 5 minutes, otherwise it will stop thickening, on the contrary, becoming more liquid.
When determining the readiness of the jelly by its consistency, keep in mind that the product will thicken as it cools.
If you are preparing strawberry jelly for the winter, you need to put it in sterilized jars and seal it tightly with metal lids, which have previously been boiled for 10 minutes.

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Storage conditions for strawberry jelly depend on the recipe. If the berry mass has undergone sufficient heat treatment, then the workpiece stands well at room temperature.

Strawberry jelly is prepared using two main methods: hot and cold. When starting to master this dish, you need to be prepared for two important points. Firstly, the prepared treat will not necessarily be as dense as jelly from a bag. It is quite possible that the consistency will resemble jam. Secondly, the use of sugar in the preparation of this dish is extremely important. The sweetener will not only change its taste, but also increase its shelf life and also act as a thickener.

The amount of berries and granulated sugar themselves is determined based on the purpose for which the jelly is prepared and where it will be stored. Of course, preference is given to strawberries grown not even in a greenhouse, but in a garden bed under the most natural conditions.

Hot way

The use of the first method is impossible without pre-sterilized jars and lids that hermetically seal the containers. The prepared jelly is stored, as a rule, in the basement or pantry, or in an ordinary cupboard - the main thing is to avoid too high temperatures or temperature jumps. The shelf life of the product reaches two years.

Cold method

The second preparation method requires the use of ground berries mixed with sugar. They can be prepared in advance and stored in the refrigerator. The berries must be ripe and strong, since watery samples will not allow you to obtain the proper consistency. Granulated sugar in this case is necessary for preservation, so this ingredient should be sufficient. Usually, more than one and a half kilograms of sweetener are taken per kilogram of strawberries.

How to do without gelatin

Those who welcome the maximum absence of chemicals in all areas of their lives can brew all-natural strawberry jelly. The recipe for the winter in this case will be slightly different. For a kilogram of berries, take half the amount of green, unripe and sour apples. Strawberries are processed in the usual way, the fruit is cleaned of skins and seeds. They are pureed separately and mixed in prepared form. The puree is covered with sugar; Now you will need a whole kilogram of it. You will have to cook strawberry jelly for a long time until it begins to thicken right before your eyes. It can be sealed in sterilized jars, hot, without subsequent additional sterilization. But you still have to store it in the basement.

How to make strawberry jelly at home - a simple recipe for the winter without gelatin

Even without gelatin, you can make very tasty and aromatic jelly from strawberries at home. The binding component will be sweet garden apples containing a large amount of natural thickener - pectin. The delicacy will be quite dense, but at the same time tender, melting and not rubbery.

Ingredients for making strawberry jelly without gelatin at home

strawberries – 500 g
apples – 500 g
sugar – 800 g

Step-by-step instructions for a homemade recipe for strawberry jelly without gelatin for the winter

Wash fruits and berries thoroughly in running water and dry on a kitchen towel. Remove the stems from the strawberries, peel the apples, remove the core, cut into slices, place in a food processor along with the strawberries and turn into puree.
In an enamel saucepan, combine the fruit puree with sugar, place on the stove and bring to a boil over medium heat.
When bubbles appear on the surface, reduce the heat to low and cook until the mixture reaches the required density. Test the mass for fluidity. If it does not pour, but falls from the spoon in clumps of arbitrary shape, remove from heat, pack in clean, sterilized jars, seal with tin lids, wrap in a blanket and leave until completely cool.
Then put it in the refrigerator or a dry, cold cellar, out of direct sunlight.

Tricks and secrets

Maybe not everyone will agree with them, but they have passed a certain test of time and experience, so it’s worth listening and trying at least once.

Many chefs do not recommend using a blender for pureeing. This is especially true for recipes that do not contain gelatin. It is believed that strawberry jelly sets worse with this treatment.
To speed up the process, sugar can be replaced with powder (with weight conversion, of course). By the way, the structure of the jelly becomes especially tender and airy.
Instead of sour unripe apples, red currants can be used instead of gelatin; they have no less good gelling properties.

Good luck in your culinary experiments!

Delicious fresh strawberry jelly for the winter - recipes with step-by-step photos

When you want to deviate a little from traditional winter preparations and pamper your loved ones with exotic delicacies, you should make a tasty and tender jelly from fresh strawberries instead of the usual jam. Thanks to the gelatin included in the composition, the fruit mass will harden perfectly and in the cold season will compete with classic preserves and jellies.

Necessary ingredients for a delicious winter strawberry jelly recipe

fresh strawberries – 1 kg
sugar – 1 kg
gelatin – 1 tbsp
water – 2 tbsp

Step-by-step recipe on how to make delicious jelly from fresh strawberries for the winter

Curd jelly with strawberries and gelatin

Another incredibly delicious dessert option is cottage cheese jelly with strawberries and gelatin. It will take a little longer to prepare, but the results are worth it. Prepare a dessert for a cocktail party and it will become a real table decoration.

Ingredients

Strawberries – 500 g;
Soft cottage cheese – 250 g;
Sugar – 300 g;
Vanilla sugar – 10 g;
Gelatin – 10 g.

As in previous versions, we prepare the berries and fill them with cold water.
Add 200 g of sugar to them, bring to a boil, turn off the heat. Cover with a lid and set aside to infuse for 15-20 minutes, then strain.
Soak the gelatin in water as directed on the package. Let it swell.
Combine soft cottage cheese with vanilla and the remaining regular sugar, mix everything thoroughly.

If desired, cottage cheese can be replaced with thick sour cream or yogurt.

When all the components are ready, we begin to assemble our dessert. We divide the gelatin into two equal parts: mix one of them with cottage cheese, and the second with strawberry compote.
Pour some future jelly into beautiful glasses. It doesn’t matter what you take first: the curd mixture or the strawberry one - in any case, it will turn out tasty and beautiful.

Place in the refrigerator until hardened.
We take out the glasses and also pour a small portion of another mixture into each of them. Put it in the refrigerator again. We alternate in this way until the cottage cheese and strawberry juice are gone. As a result, we will get beautiful layers. Very impressive!

So, we made strawberry jelly with gelatin in three different ways. Really, it’s not complicated, is it? The finished jelly can be decorated with fresh berries, mint leaves or whipped cream. The jelly also tastes delicious with vanilla or chocolate ice cream.

Bon appetit!

Recipes for your collection

There are a great many recipes for strawberry jelly, which can brighten up your winter evenings for many months with reminders of warm summer. With whole and crushed berries, with gelatin and pectin, with applesauce as a gelling component - there are plenty of options. Choose what you like best?

Winter dessert made from whole berries with gelatin

Ingredients:

1 kg of fresh strawberries;
1 kg sugar;
20 g gelatin.

Preparation:

Wash the strawberries, sort them, remove the green tails. It’s okay if some berries are a little bruised, the main thing is that there are no rotten spots on them.
The berries must be ripe and fresh
Place the berries in a pan, preferably enameled, add sugar and let stand for 1–2 hours.
Strawberries will release juice and will not burn once on the stove
Place the pan on low heat.
Bring the aromatic brew to a boil, remembering to stir it regularly, and let cool slightly. Stir the brew carefully so as not to crush the berries
Soak gelatin in cold water.
It will swell for about 30–40 minutes, so you have enough time to completely cool the strawberries and boil them again. Use cold boiled water
Turn off the stove, add the swollen gelatin into the hot strawberry mass, mix carefully but gently.
If gelatin is not allowed to “bloom”, it will not fully display its properties.
Pour the jelly into sterilized jars, roll up the lids and place in a secluded corner where no one will disturb the delicacy until it has completely cooled.
For novice housewives, let us remind you: it is customary to place jars upside down and keep them under a thick blanket until they cool completely. You will definitely make sure that the lid does not leak anywhere, create pressure on it for better sealing and sterilize it once again while the workpieces slowly cool. Only after this can the finished jar be returned to its normal position and put away for storage. This sweet treat will please both children and adults.

Store the workpieces at room temperature away from electric heaters and batteries. Use within a year or two.

When sorting through the berries, try to reject those that are too large or too small. This way you will be sure that they will all cook evenly, and your jelly will retain its pleasant consistency and appearance.

Option made from pureed berries with pectin

Although gelatin has faithfully served housewives for many decades, it does not suit everyone. People who are in a hurry do not like to waste time on soaking, vegetarians and fasting people do not like the animal origin of the product. Fortunately, it doesn’t cost anything to solve the problem; you just need to buy pectin at the store. This polysaccharide with pronounced adhesive properties acts no worse than gelatin, but it does not need to be “dissolved” for half an hour in water or juice, and pectin is obtained exclusively from plant material: apple and beet pomace, sunflower and citrus fruits.

For strawberry jelly with pectin you will need:

500 g strawberries;
250 g sugar;
5 g pectin.

Preparation.

Wash the berries, sort them, remove the stems.
Make sure there is no rot or mold on the berries
Grind the strawberries using a blender or the old fashioned way - with a masher.
If you don’t want to bother with a pusher, call the technician to help
Place the saucepan with the strawberry puree over low heat.
Don't forget to stir the berry puree to prevent it from burning.
While the future dessert begins to slowly heat up, combine sugar with pectin and mix thoroughly.
Pectin is included in many gelling agents: Zhelfixa, Quittin, Confiturki
Add the resulting mixture into the warm berry mass and continue heating it, stirring constantly.
The pectin should be evenly distributed throughout the pan.
Bring the jelly to a boil, let simmer for another 4-5 minutes, remove from heat, pour into sterilized jars and seal with lids.
Jelly can be safely added to baked goods, mixed with cottage cheese or drunk with tea.

The total amount of pectin in winter preparations depends on the ratio of berries and sugar. If you take 0.5 kg of sweetener for 1 kg of strawberries, you will need 10 g of pectin. If you take half as much sugar (250 g) for the same amount of strawberries, the amount of pectin increases to 15 g. And a dietary treat without sweeteners will require about 20 g of pectin for every kilogram of berries. If all proportions and technology are followed, the jelly can be freely stored in hermetically sealed jars at room temperature for a year.

Instead of pectin, you can cook with apples

Since pectin is made from apples, why not try making it yourself? This will provide your homemade preparations with additional fruity notes and save you from the need to scour the stores (it’s not always possible to get store-bought pectin).

Ingredients:

1 kg strawberries;
500 g of ripe, even overripe (but not rotten!) apples;
1 kg sugar.

Preparation.

Hermetically sealed jelly can be stored in a cool room all winter. It is better to pour it into small jars so that, having opened one, you can sit before the fragrant dessert begins to dry out or ferment.

Those who prefer a pleasant sourness can replace apples with currants, which also contain a lot of pectin. Or make a berry and fruit medley by combining apple, currant and strawberry puree in a 1:1:2 ratio.

Express recipe for forest and garden strawberries

The less time strawberries are subjected to heat treatment, the more vitamins they will retain. And you will save energy and good mood, because you will not be forced to do magic at the stove for a couple of hours. That’s why the recipe for “quick” jelly becomes a real find for many housewives.

Ingredients:

1 kg of dense, ripe strawberries;
1.5–2 kg of sugar.

Preparation.

If the berries were of proper quality, after 1–2 months the puree will begin to gel. However, for those who fail to achieve the desired consistency, there is no need to be upset - both vitamins and excellent taste will be perfectly preserved in grated strawberries, no matter how dense they are. Keep the dessert in the refrigerator and it will last you until spring. If you want to do without airtight lids, pack the puree into portioned bags and freeze.

Experts assure that wild strawberries give this delicacy an absolutely fantastic aroma and taste. Each of your tea parties will be a mini-excursion to the summer forest!

Jelly in a bread machine

New technologies have firmly entered our lives. Many people can no longer imagine their kitchen without microwaves, multicookers, steamers... And this is wonderful! What else is technical progress for, if not to make human life more convenient? This also applies to cooking.

Ingredients:

500 g strawberries;
300 g sugar
5 g pectin;
lemon.

Preparation.

At low temperatures, jelly in hermetically sealed jars will last until summer and even longer. It is better not to store it in an open container for more than a month. However, it won’t stay with you anyway!

Video: strawberry jelly with yellowfix

Now you have everything to meet the next strawberry season fully armed and stock up on vitamins, delicate berry desserts and warm memories of summer for the whole winter. All that remains is to choose the desired recipe. Or maybe it’s worth trying them all?

A light summer dessert can easily be prepared in winter. To do this, we will simply replace fresh strawberries with frozen ones.

Fortunately, they are now sold in any normal supermarket.

A classic recipe for a great dessert. Children and almost all adults really like it.

You will need:

330 g strawberries
50 g sugar
500 milliliters boiling water
20 g gelatin
100 milliliters of cold purified or boiled water

Cooking method:

Rinse the fruits with lukewarm water.
Then place in a large bowl and add sugar. Let the berries stand for 30 minutes in a warm place.
Sort out the strawberries, when they thaw a little, pour boiling water over them and use a blender to puree them.
Next, pour cold water over the gelatin and let it sit for ten minutes. Then heat it over low heat until the granules are completely dissolved, while constantly stirring the mass.
Mix the resulting solution with the ground fruits, mix thoroughly and leave for a few minutes so that it cools down somewhat. Then pour into molds and place in the refrigerator. After a few hours, you can enjoy an excellent culinary masterpiece.

Jelly with mint

You will need:

500 gr. berries
Dry gelatin packet
3 cups boiled water
for decoration - fresh mint
100 gr. Sahara

How to cook:

You can make jelly from frozen strawberries using a different recipe.

Remove the bag of berries from the freezer and rinse with warm water. Then place them in a colander and allow the excess water to drain.
Set aside a few fruits for decoration. Grind the rest in a mortar, or wipe with a sieve. Next, let the released juice settle and then pour it into a separate bowl.
Pour 2 cups of boiled water over the pulp and place on the stove. When it boils, add sugar and boil until the granules are completely dissolved. Then remove the dishes from the heat and let the broth cool a little.
Meanwhile, dilute dry gelatin in a glass of cold water and leave for two hours. Then dissolve it in a water bath, but do not bring to a boil, stirring constantly.
Now strain the cooled berry solution using gauze, pour in the juice and, stirring, add the gelatin mixture.
Prepare silicone molds, pour cold water over them, place the berry mixture on the bottom and fill them with the prepared mixture. Then put the dessert in the refrigerator to cool.

Just before serving, dip the jelly molds into hot water (for a few seconds) and place the contents on a plate. Garnish this gorgeous dessert with fresh mint leaves.

Dessert is ready! Be sure to please your loved ones with this dessert!