Strawberry jelly

Prepare strawberries for jelly. Measure 500 g and sort. Peel and place in a large bowl or pan. Rinse under running water and dry on paper towels.

Remove the leaves from the strawberries and chop the berries as desired. Place in a wide saucepan. Add sugar (powdered sugar), lemon juice and drinking water. Stir with a spoon.

Place the saucepan with the strawberries over high heat and quickly bring to a boil. Remove the foam with a slotted spoon. Reduce heat to low and cook strawberries for 10 minutes.

Remove the saucepan with the strawberries from the heat. Pass two-thirds of the berries through a fine metal sieve and then squeeze out the juice as much as possible. Set aside a third of the berries. Roughly chop the remaining fresh strawberries.

Place the gelatin in a small bowl and cover with a small amount of cold water. Leave for 10 minutes, then add to hot strawberry juice. Mix thoroughly.

Pour the resulting mixture into four molds. Add the reserved third of the boiled berries and refrigerate for at least 3 hours. Before serving, garnish the strawberry jelly with chopped fresh berries.