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Strawberry jam with agar-agar for the winter

0
2148
Kitchen World
Calorie content 154 kcal
Portions 1 l.
Cooking time 30 minutes.
Proteins * 0.6 g
Fats * 0.3 g
Carbohydrates* 37.6 gr.
* per 100 gr. product
Strawberry jam with agar-agar for the winter
Content

Almost everyone likes strawberry jam. It is ideal for serving pancakes, pancakes, curd cakes, decorates ruddy white bread toasts, shades any baked goods with berry notes, and goes for a layer of cakes. There are countless options for the use of delicacies. An important point is that the jam should be thick. Strawberries are pretty watery on their own, so add agar agar to the jam for gelling. It is he who will help to achieve the desired consistency without prolonged boiling.

Ingredients

Cooking process

step 1 out of 7
We sort out the strawberries, remove the defective specimens.
step 2 out of 7
We wash the prepared berries well in running water, remove the sepals. Let the washed berries dry a little by placing them on a clean, dry towel.
step 3 out of 7
Place the dried strawberries in a deep container, cover with granulated sugar, mix. Using an immersion blender, grind the berries with sugar until puree.
step 4 out of 7
Pour the resulting mashed potatoes into a deep saucepan (when boiling, the mass will foam strongly and increase). Put on the stove and bring the puree to a boil. Cook with stirring for twenty minutes.
step 5 out of 7
Thoroughly mix agar-agar in a separate container with water at room temperature. Pour the resulting mixture into boiling jam, mix and continue cooking for another seven to ten minutes.
step 6 out of 7
Wash jars and lids and sterilize in any available way. Let the container dry completely. Pour ready-made hot jam into prepared jars, tighten with dry lids.
step 7 out of 7
We put the cooled jars in a cool dark place for storage. While the jam is hot, it will be liquid; after cooling, the jam will thicken noticeably.
Bon Appetit!

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