Categories
Blanks for the winter
  1. home
  2. ➠ Blanks for the winter
  3. ➠ Strawberry blanks for the winter
  4. ➠ Strawberry jam without gelatin

Strawberry jam without gelatin

0
2752
Kitchen World
Calorie content 187 kcal
Portions 1 l.
Cooking time 50 minutes
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 45.7 g
* per 100 gr. product
Strawberry jam without gelatin
Content

Strawberries contain a small amount of pectin, which means that they can be used to make confiture without adding thickeners or gelling agents. To do this, let the berries stand with sugar until the juice is released, salt the resulting liquid, and puree the remaining berries and boil until thick. The jam will have a thick, flowing consistency.

Ingredients

Cooking process

step 1 out of 6
We sort out the strawberries, remove all defective specimens, rinse thoroughly in running water, cut off the sepals. Place the washed berries on a clean towel and let them dry.
step 2 out of 6
We put the prepared strawberries in clean deep dishes in layers, sprinkling with sugar. We use half of the indicated amount of sugar. We put the pan in the refrigerator for ten to twelve hours to extract the juice.
step 3 out of 6
After the specified time, we drain the resulting juice - only berries with sugar should remain in the container. Drained strawberry juice can be used to make jelly, dessert sauces, drinks.
step 4 out of 6
Using a hand blender, puree the remaining strawberries until smooth. Pour the second half of granulated sugar into mashed potatoes, mix. We put the dishes with the strawberry puree on the stove and bring it to a boil. From the moment of boiling, we cook the confiture for approximately forty to fifty minutes, stirring always in the process. The jam should get rid of excess moisture and thicken.
step 5 out of 6
We sterilize jars and lids in any way possible. Let the container dry completely.
step 6 out of 6
Pour hot jam into prepared jars and close them with dry sterile lids. We turn the cans upside down to check the tightness and leave to cool in this position. We put the cooled confiture in the cellar or refrigerator for storage. After complete cooling, the confiture will thicken slightly.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *