Strawberry jelly without gelatin is a versatile dessert, great for preparing spoonable fruit cups, for decorating no-bake cakes, or for breakfast as an alternative to jam. It’s easy to make and ready in 5 minutes, with much less added sugar compared to preserves or jams. Also, it’s tasty and natural because the fruit isn’t subjected to long cooking and it contains no preservatives or colorings.
You can make strawberry jelly without gelatin using either the juice of the strawberries or the whole pulp and use it to prepare impressive desserts when combined with other jellies such as lemon or coconut, and finally give it the shape you want in cups.
It can also be stored in a glass jar in the refrigerator, so at breakfast you can spread it on bread instead of jam. Maybe alternating flavors with apple jelly without gelatin.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: one 18 oz jar
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 cups strawberries
- 1 lemon
- 5 tbsp sugar
- 1 tsp agar agar (natural gelling agent)
Preparation
Wash the strawberries and cut them into pieces, then put them in a blender together with the lemon juice, the sugar and the agar agar. Blend until you obtain a smooth and creamy mixture.
Pour the strawberry purée into a small saucepan and place it over the heat. Over medium-low heat bring it to the first boil and cook for 5 minutes, then turn off the heat.
Transfer the strawberry jelly while still hot into a mold or into a glass jar. When it cools it will begin to set and you can put it in the refrigerator until it becomes completely firm.
