Jam with pectin

Quick, simple and delicious jam for winter! Pectin is a natural thickener for jam and jam. It allows this delicacy not to cook for a long time, thanks to which a large amount of vitamins in berries is preserved, and the dessert itself turns out to be thick and without excessive sugar addition. With pectin, you can make jam from any berries and fruits, the main thing is to choose the right proportions of ingredients. But let's stop at one of the most popular and delicious treats – strawberry jam.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 39 g

155 kcal

GI: 15 / 0 / 85

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients for the jam. Immediately you need to prepare jars for jam. I wash the cans with soda solution, sterilize them in the oven (for this you need to put the cans wet in a cold oven, on the grill with the neck down, then turn the oven on at 100 degrees and keep them for about 15 minutes.) or in another proven and convenient way.
Step 2:
Strawberries are thoroughly washed, sorted, we remove the damaged berries, with rot, we remove the sepals. Strawberries are thrown into a colander, let the water drain completely.
Step 3:
Put the berries in a deep container and grind them with a hand push or blender until puree is obtained, it's okay if some berries remain whole or turn into large pieces, such jam is even tastier than a homogeneous puree in consistency.
Step 4:
Put the berries in a large basin or pan of non-oxidizing metal on the stove, fill them with sugar. Turn on the fire and, stirring constantly, bring to a boil. It is necessary to mix the jam well so that the sugar does not burn to the bottom.
Step 5:
After boiling the jam, reduce the heat to a minimum and continue to cook, stirring, for 15 minutes. Foam will begin to form on the surface of the berry mixture, it needs to be removed with a slotted spoon so that the foam does not spoil the appearance of the jam. This foam can not be thrown away, but used for baking or other desserts.
Step 6:
Then add pectin to the berry mixture. As a rule, it is more often sold in a powder store in a paper bag. The package indicates the weight of berries for which such a package is designed. Add pectin according to the instructions on the package. Some powders need to be diluted in water as starch before being added to the hot mixture. After adding pectin, cook the jam for about 10 minutes, stirring the mixture periodically.
Step 7:
Pour the hot jam into sterilized jars, roll them up with lids, let them cool under a blanket at room temperature and put them away for storage in a cool place. Enjoy your meal!