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Strawberry jam with gelatin

1577

Kitchen World

Calorie content 421.3 kcal

Portions 3 l.

Cooking time 9 h.

Proteins * 70.4 g

Fats * 0.6 g

Carbohydrates* 57.7 g

Content

It is difficult to make thick strawberry jam, because this berry contains almost no pectin and the jam must be cooked for a long time. In this recipe, you are invited to cook strawberry jam with the addition of gelatin. It is introduced at the very end of cooking. In cooked jam, whole strawberry slices will be in thick syrup.

Ingredients

Strawberry 3 Kg Granulated sugar 2 Kg Edible gelatin 100 g Water 1 tbsp.

Cooking process

Wash the strawberries under running water and then remove the sepals. Pour the washed berries into a colander to drain the water well.

Cut large berries into halves and quarters so that the strawberry pieces are the same in the jam.

Transfer the strawberries to a deep bowl and add half the amount of sugar specified in the recipe.

Cover the dishes with a lid and place in a cool place for 2–4 hours.

During this time, the berries will give a sufficient amount of their juice, and the sugar will dissolve completely in it.

Then pour the strawberries in syrup into a jam pot and put on medium heat. Bring the jam to a boil, stirring constantly.

Pour the rest of the sugar into the boiled jam and stir gently.

Cook the jam over low heat for 10 minutes. Then turn off the heat and leave the jam for 4 hours to cool.

Cook the cooled jam a third time over low heat for 10-15 minutes.

Pour gelatin with cold water and let it swell well.

While the jam is cooking and the gelatin swells, wash the jars for the preparation with the addition of soda. Sterilize them in the oven, as the jars must be dry to store the jam.