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➠ Wild strawberry jam with gelatin

Wild strawberry jam with gelatin

1778

Kitchen World

Calorie content 113.7 kcal

Portions 2 p.

Cooking time 9 h.

Proteins * 1 gr.

Fats * 0.3 g

Carbohydrates* 25.6 g

Content

If you have collected or purchased this special wild berry, you can alternatively boil strawberry jam with the addition of gelatin. It is no secret that there are many sweet tooth among adults, so you will delight your family with such a fragrant, thick and tasty dessert.

Ingredients

Forest strawberry 2 Kg Granulated sugar 2 Kg Edible gelatin 20 gr. Lemon acid 1 tbsp

Cooking process

First of all, sort out forest strawberries (strawberries) and remove forest debris and damaged berries. Then pour the strawberries into a colander and quickly rinse with running water, as when this berry is in the water, its aroma is lost.

Peel the washed berries of sepals, which is the most difficult thing in making this jam.

Place the prepared berries in a saucepan for cooking jam and cover with sugar in a 1: 1 ratio. Leave the strawberries in the sugar for 6 hours to give their juice. During this time, gently mix the berries several times with a wooden spoon.

After this time, put the saucepan with strawberries on a low heat and heat the jam until it starts to boil, just do not cook. When foam appears on the surface of the jam, turn off the heat and leave the jam to cool completely.

From the cooled jam with a scoop, remove half of the berries along with part of the syrup and grind them with an immersion blender until smooth. Pour chopped strawberries into a saucepan to the rest of the jam, stir and cook over low heat for 10 minutes.

During this time, dry sterilize glass jars and boil the lids. Dissolve the required amount of gelatin in hot water and add a spoonful of citric acid to it.

By the end of cooking, pour gelatin with lemon into the jam, stir gently and turn off the heat. Wild strawberry jam with gelatin is ready. Pour it into prepared jars and seal it tightly. After cooling, the jam will become thick enough, but not jelly.