The strawberry jelly recipe is a fragrant strawberry-based preparation, very simple to make, and can be enjoyed on its own or used in cakes, cheesecakes, fruit tarts, homemade ice creams, and more.
As it cools, this jelly takes on an almost pudding-like consistency while maintaining its creaminess.
You can enjoy it cold, served in a glass, perhaps with a dollop of cream and a few strawberries for decoration.
It’s made from lots of delicious pureed strawberries mixed with a few simple, natural ingredients. This recipe doesn’t even use the classic gelatin.
Try it, and if you love strawberries, you’ll find an explosion of spring in the flavor of this jelly!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 150.66 (Kcal)
- Carbohydrates 39.67 (g) of which sugars 33.90 (g)
- Proteins 0.38 (g)
- Fat 0.16 (g) of which saturated 0.01 (g)of which unsaturated 0.11 (g)
- Fibers 1.10 (g)
- Sodium 0.85 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups strawberries
- 1/2 cup sugar
- drops lemon
- 3 tbsp cornstarch (maizena)
Tools
- Small thick-bottomed saucepan
- Immersion blender
- Kitchen scale
Preparation
To execute the strawberry jelly recipe, start by washing and cleaning the strawberries, removing the stems.
Then cut them into pieces and blend them with the sugar, adding a few drops of lemon.
In a small saucepan, pour the cornstarch and, adding a little of the blended strawberries, incorporate as much of the cornstarch as possible before adding more puree.
Once we have a homogeneous mixture, put the saucepan on the smallest burner, over moderate heat, and stir continuously until boiling.
Turn off the heat and let it cool.
As the jelly cools, it will gain more consistency.
If you want to use it to make creams, wait for it to cool and then use it as intended.
But if you want to eat it plain, you can pour it into small glasses while it is still warm, and let it cool at room temperature.
Then cover each glass with some foil, transfer to the fridge for a couple of hours, and when cold, serve with cream and strawberries on top.
The strawberry jelly is now ready.
Storage
In a bowl sealed with plastic wrap or tightly closed in a jar for 2-3 days in the fridge.
In a bowl sealed with plastic wrap or tightly closed in a jar for 2-3 days in the fridge.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
