‘Tis the season to be jelly!
That’s right, and it’s gotta be strawberry jelly!
In case you’re planning to visit Baguio, now’s the right time to experience it’s cool weather. You’ll also be able to witness the Panagbenga Festival that’s being held this whole month of February!
And if it’s Baguio, it means cheap strawberries! Don’t forget to bring home as many as you can. Strawberries are VERY expensive in Manila and it’s hard to find fresh ones too. My other option is using preserves like here in my Strawberry Cheesecake Crumble Bars. I’m just lucky that my brother hoarded strawberries the last time he went there and me, the sly sister immediately marked the boxes with “taken”.
Speaking of “taken”, love month is just around the corner! This recipe is perfect for Valentine’s Day. It’s very simple and easy to make so you’ll have more time to cuddle with your bae. Ayyyyyeeee!
But this recipe is also for all the singles out there, family and kids. This dessert will definitely cheer you up and kiss your blues away.
- 300g strawberries, chopped
- ½ cup (4 ounces) water
- ¾ cup (150g) granulated sugar
- 2 cups (16 ounces) water
- 1 pack (25g) unflavored and white (clear) gulaman powder (I used Mr. Gulaman)
- 1 cup (250ml pack) all-purpose cream or heavy cream (I used all-purpose cream)
- 1 to 2 tablespoons sweetened condensed milk
- Combine chopped strawberries, ½ cup of water and sugar in a medium saucepan. Boil for 5 minutes stirring constantly. Mash the strawberries by using the back of a spoon or ladle. Remove from heat and pour the strawberry mixture into a bowl. Set aside.
- In the same saucepan, add the remaining 2 cups of water then sprinkle the gulaman powder. Stir until gulaman powder is dissolved. Bring to a boil while stirring constantly. Once boiling, turn the heat into a simmer then break down the the clumps of undissolved gulaman by pressing them against the saucepan using a spoon or ladle. Remove the remaining undissolved gulaman using a spoon. Pour the strawberry mixture back into the saucepan and simmer for at least 3 minutes while stirring constantly. Remove saucepan from the heat.
- Pour the strawberry jelly mixture into square molds (I used a 4x8x2" baking dish). Let it cool before chilling in the fridge for an hour or overnight.
- Once fully set, cut into bite-size cubes. Set aside.
- In a medium or large bowl, combine cream and condensed milk. I added 1 tablespoon of condensed milk because we don't like it to be too sweet, but you can add more if you like. Just add 1 tablespoon at a time.
- Add the strawberry jelly cubes to the cream mixture. Mix until the jelly cubes are evenly coated with cream. Chill before serving.