Thick strawberry jam with gelatin with whole berries
0
1354
Kitchen
World
Calorie content
212.3 kcal
Portions
1 l.
Cooking time
60 minutes
Proteins *
1.8 gr.
Fats *
0.5 gr.
Carbohydrates*
46.9 g
This jam turns out to be quite thick - the whole thing is, firstly, in the amount of added sugar, and, secondly, in the use of gelatin. The syrup is boiled down to a viscous consistency and "holds" the berries well in its bulk. We cook the jam in several approaches - this will allow the berries to remain intact and keep their shape.
Ingredients
Cooking process
We sort out the strawberries, discard the spoiled specimens, remove the sepals. Put the prepared berries in a colander, rinse thoroughly in running water. Let the washed berries dry a little by sprinkling them on a clean, dry towel. Place the dried strawberries in a deep container and cover with half the specified norm of granulated sugar. We leave for about three hours - the strawberries should let the juice go.
Wash jars with lids and sterilize in any convenient way. Let the container dry completely. Pour ready-made jam into prepared jars, tighten with dry lids. We put the cooled jam in a cool dark place for storage. While the jam is hot, it will be liquid; after cooling, the syrup thickens noticeably. In the refrigerator, the consistency of the jam thickens even more.
Bon Appetit!