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Strawberry jelly with zhelfix for the winter

0
1318
Kitchen World
Calorie content 154 kcal
Portions 1 l.
Cooking time 10 min.
Proteins * 0.6 g
Fats * 0.3 g
Carbohydrates* 37.6 gr.
* per 100 gr. product
Strawberry jelly with zhelfix for the winter
Content

The addition of zhelfix is ​​guaranteed to thicken - any jam, jelly, jam will turn out thick and dense. Let's make strawberry jelly this way. Already when heating strawberry raw materials with gelatin, it will be seen how the mass thickens. After boiling and subsequent cooling, the jelly hardens very well.

Ingredients

Cooking process

step 1 out of 5
We sort out the strawberries, remove all spoiled specimens, rinse thoroughly in slightly warm or cool water, cut off the sepals.
step 2 out of 5
Put the washed berries on a clean towel and let them dry. Then we puree the berries with a submersible blender. In a separate container, mix jellix and two tablespoons of granulated sugar from the total. Pour the resulting dry mixture into the strawberry puree, mix thoroughly and put on the stove. With constant stirring, bring to a boil.
step 3 out of 5
Pour the rest of the granulated sugar into the boiled puree, mix, again wait for the boil. From this moment we cook the jelly for exactly three minutes, stirring continuously. After three minutes, remove the jelly from the stove.
step 4 out of 5
Banks and lids are washed in advance and sterilized in any available way. Let the container dry completely. Pour hot jelly into prepared jars and close them with dry sterile lids.
step 5 out of 5
We turn the cans upside down to check the tightness and leave to cool in this position. We put the cooled jelly in the cellar or refrigerator for storage. After complete cooling, the jelly noticeably thickens and becomes more dense.
Bon Appetit!

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