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Blanks for the winter
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Strawberry jam with pectin

0
2714
Kitchen Russian
Calorie content 154 kcal
Portions 3 port.
Cooking time 13 h.
Proteins * 0.6 g
Fats * 0.3 g
Carbohydrates* 37.6 gr.
* per 100 gr. product
Strawberry jam with pectin
Content

A homogeneous thick jam is obtained from strawberries, if the berry puree is mixed with pectin, because the berry itself does not have much of it. Pectin will help to quickly gel the mass without boiling it down with the destruction of vitamins and valuable substances.

Ingredients

Cooking process

step 1 out of 4
Sort the strawberries thoroughly, discard any damaged or fermented ones. Wash the berries in several waters and remove the sepals, pat dry on paper towels. Place all strawberries in a blender or food processor and chop until smooth.
step 2 out of 4
Mix pectin or gelatin with 2 tbsp. l. granulated sugar, pour into the berry puree. With constant stirring, bring the mixture to a boil, skimming off the foam. Remove from heat. Add all the granulated sugar, mix.
step 3 out of 4
Bring to a boil again, stirring, and cook for 3 minutes. over low heat, removing the foam.
step 4 out of 4
Pour the jam into washed, sterilized glass jars, tighten with screw caps or roll up. Boil the lids for about 5 minutes. Turn jars with blanks under a warm blanket and leave to cool for 8-12 hours. Transfer the treat to the basement or closet, store there for up to 1 year.

Bon Appetit!

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