Victoria Jam with Gelatin
0
1314
Kitchen
Eastern European
Calorie content
232.3 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
1.8 gr.
Fats *
0.5 gr.
Carbohydrates*
66.9 gr.
Not many of us can tell the difference between an ordinary strawberry and a victoria. Victoria is a strawberry-like berry, but when cut, the filling is red and juicy. The berry has a rich aroma and an extraordinary sweet taste. The jam from it turns out to be very fragrant and has a bright red color. Today we will prepare Victoria jam with gelatin. It has a thick consistency, which makes it an excellent filling for baking. So let's get started!
Ingredients
Cooking process
Sprinkle the berries with sugar, stir and put the pan on low heat. When heated, the sugar will begin to melt, Victoria will let the juice. Put a sprig of mint in the resulting liquid. Bring the mass to a boil, remembering to stir all the time so that the syrup does not burn to the bottom. After the jam has boiled, remove the formed foam from above and boil the jam for 5 minutes.
Remove the jam from the heat, start stirring with a spoon and add the swollen gelatin. The jam must be kneaded so that the gelatin is evenly distributed throughout the mass. Put the jam on the fire again, cook for another 5-7 minutes. Pour a small amount of jam into a bowl for tasting, pour the rest of the hot jam into sterilized jars, close with boiled lids and leave at room temperature until it cools completely. The finished cooled jam acquires a thick consistency and a rich red color. To store the jars of jam, we put it in a dark, cool place where the jam can be stored all winter.