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Strawberry jam with gelatin and citric acid

0
2014
Kitchen World
Calorie content 212.3 kcal
Portions 1 l.
Cooking time 30 minutes.
Proteins * 1.8 gr.
Fats * 0.5 gr.
Carbohydrates* 46.9 g
* per 100 gr. product
Strawberry jam with gelatin and citric acid
Content

Universal strawberry jam - it can be used as a dessert and is well suited to accompany various dishes. The consistency of the jam turns out to be homogeneous and rather thick, since we add gelatin during the cooking process. And the bright color will be preserved thanks to citric acid.

Ingredients

Cooking process

step 1 out of 7
Strawberries must be sorted out, all defective specimens must be thrown away. Then we wash the prepared berries in running water, and remove the sepals. Let the washed strawberries dry by placing them on a clean, dry towel.
step 2 out of 7
Grind the dried strawberries with a blender or meat grinder until puree.
step 3 out of 7
Pour the resulting puree into a suitable container for making jam and add granulated sugar. We mix.
step 4 out of 7
We put the container on the stove and bring the mashed potatoes with sugar to almost a boil. Then turn off the stove and leave the strawberries to cool for thirty minutes.
step 5 out of 7
Soak gelatin in a separate bowl in a minimum amount of water (to cover the granules). When the gelatin swells (after fifteen to twenty minutes), put it in the already slightly cooled puree, mix. Put the jam on the stove again and bring it almost to a boil. At the last moment, add citric acid, stir and remove the jam from the stove.
step 6 out of 7
Wash jars and lids and sterilize in any usual way. Let the container dry completely. Pour ready-made hot jam into prepared jars, tighten with dry lids. After cooling, we put the jars in a cool dark place for storage.
step 7 out of 7
This jam is great for filling in baked goods.
Bon Appetit!

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