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Strawberry jam with pectin

2275

Kitchen World

Calorie content 286 kcal

Portions 0.5 l.

Cooking time 20 minutes.

Proteins * 1 gr.

Fats * 0.5 gr.

Carbohydrates* 69.9 g

Content

Pectin is a natural gelling agent that is actively used in the preparation of jams, marmalades, and confitures. It is good because it thickens the texture of the jam well in just a couple of minutes. You do not need to add a large amount of sugar and not boil the raw material for a long time - the jam will still turn out thick.

Ingredients

Strawberry 500 gr. Granulated sugar 250 g Agar agar 5 gr.

Cooking process

We sort out the strawberries, rinse them thoroughly in running water, cut off the sepals. Place the washed berries on a clean towel and let the excess moisture dry after rinsing. We place the prepared berries in a clean deep dish.

Using a hand blender, puree the strawberries until smooth.

Pour granulated sugar and pectin into a saucepan for cooking jam, mix.

Pour strawberry puree into the dry mixture, mix.

Put the dishes with the strawberry puree on the stove and bring it to a boil. From the moment of boiling, we cook the jam for literally three to four minutes, stirring continuously.

We sterilize jars and lids in any way possible. Let the container dry completely. Pour hot jam into prepared jars and close them with dry sterile lids.

We turn the jars of jam upside down to check the tightness and leave to cool. We put the cooled jars into the cellar or refrigerator for storage. After complete cooling, the jam thickens even more.

Bon Appetit!