Content
Strawberry jelly with agar agar preserves the beneficial composition of the berries. The use of a thickener will shorten the cooking time and increase 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
Prepare jelly in a small container with a double bottom or covered with a 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 its nutritional value longer.
If the preparation for the winter is supposed to be stored in the basement, the cans are washed with baking soda and sterilized. Be sure to disinfect the lids. For storage in the refrigerator, sterilization is not necessary. It is enough to thoroughly wash and dry the glass containers.
The gelling agent for dessert is taken from plant materials, agar-agar is best suited for this purpose. The consistency of the product can be adjusted as desired by adding or decreasing the substance. The mass thickens quickly and does not melt at room temperature.
The jelly is made uniform 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
Dessert is prepared from 1-3 grade berries. Small strawberries are suitable, slightly crumpled, the shape of the fruit may be deformed. A prerequisite is that there are no rotten and damaged areas by insects. 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, low-quality ones are removed. If the lesion is small, it is excised.
- Remove the stalk.
- Put the fruits in a colander and rinse several times under running water.
- Lay out on a dry cloth to evaporate moisture.
Only dry fruits are processed.
Strawberry jelly recipe 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 in mashed potatoes with a blender.
- Pour sugar and interrupt the mass 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, the foam formed in the process is removed.
- Cook the workpiece for 5 minutes.
- Slowly pour in the thickener, constantly stir the mass.
- Leave in a boiling state for 3 minutes.
If storage takes place in unsterilized jars, then the mass is left for 15 minutes to cool, then laid out. For preservation for the winter, the blank is packed boiling.
The jelly turns out to be 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:
- Select 200-250 g of small strawberries. If the berries are large, they are cut into two parts.
- Fill the workpiece with sugar (250 g). Leave for several hours for the fruit to let juice.
- The remaining strawberries are ground with a blender along with the second part of the sugar.
- Put whole berries on the stove, pour water and lemon juice, simmer for 5 minutes.
- Strawberry puree is added to the container. They are kept in a boiling state for another 3 minutes.
- Dissolve agar-agar and add to the total mass. Maintain in boiling mode for 2-3 minutes.
They are laid out in containers, after cooling, they are stored.
The berries in the dessert taste like fresh
Recipe for strawberry jelly with yogurt and agar agar
Jelly with the addition of yoghurt 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.
- Pour 100 ml of water into a container, add 2 tsp. thickener, stir constantly, bring to a boil.
- Sugar is added to the strawberry puree. Stir until dissolved.
- Add agar-agar, pour the mass into a container or glass vessel. Do not put in the refrigerator, since the jelly quickly solidifies even at room temperature.
- Shallow cuts are made over the entire surface of the mass with a wooden stick, this is necessary so that the upper layer is well connected to the lower one.
- The remaining 100 ml of water is poured into a saucepan and 1 tsp is added. thickener. Stir constantly, bring to a boil.
- Yogurt is added to the agar-agar container. Stirred and immediately poured onto the first layer of the workpiece.
Equal squares are measured on the surface and cut with a knife
Take the pieces out onto the dish.
The surface of the dessert can be covered with powdered sugar and garnished with mint sprigs
Terms and conditions of storage
The canned product is stored in a basement or storage room with t + 4-6 0C. Subject to the temperature conditions, the shelf life of the jelly is 1.5-2 years. Store the product in the refrigerator without sterilizing the cans. Jelly retains its 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, toasts, pancakes. The technology of the product is characterized by rapid heat treatment, so the dessert completely preserves vitamins and useful elements. Prepare a dish from grated raw materials or with whole berries, add lemon, yogurt. The amount of thickener and sugar is adjusted as desired.
