Jam with pectin

A quick, simple, and delicious jam to put up for winter! Pectin is a natural thickener for jam and preserves. It lets you cook the jam only briefly, which preserves more of the vitamins in the berries, and the dessert still comes out thick without adding too much sugar. With pectin you can make jam from any berries or fruit — the key is getting the proportions right. But let's go with one of the most popular and delicious treats: strawberry jam.

Snezhana

Recipe author

Composition / ingredients

Servings:

Strawberries

Sugar

500

Pectin

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

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients for the jam. Get your jars ready right away too. Wash the jars with a baking-soda solution and sterilize them in the oven (put the jars in damp, on the rack, neck-down in a cold oven, then turn the oven to about 210°F (100°C) and keep them there for about 15 minutes) or by any other reliable, convenient method.
Step 2:

Wash the strawberries thoroughly, pick them over, discard any damaged or rotten berries, and remove the hulls. Tip the strawberries into a colander and let the water drain off completely.
Step 3:

Put the berries in a deep container and mash them with a masher or a blender until puréed. It's fine if some berries stay whole or break into large pieces — jam like that is even tastier than a perfectly smooth purée.
Step 4:

Put the berries in a large basin or pot made of non-reactive metal on the stove and cover them with the sugar. Turn on the heat and, stirring constantly, bring to a boil. Stir the jam well so the sugar doesn't scorch on the bottom.
Step 5:

Once the jam boils, lower the heat to its minimum and keep cooking, stirring, for 15 minutes. Foam will start to form on the surface of the berry mixture; skim it off with a slotted spoon so it doesn't mar the look of the jam. You don't have to throw this foam away — you can use it for baking or other desserts.
Step 6:

Then add the pectin to the berry mixture. It's usually sold as a powder in a paper packet, with the package noting how much fruit it's meant for. Add the pectin according to the package directions — some powders need to be dissolved in water like starch before going into the hot mixture. After adding the pectin, cook the jam for about another 10 minutes, stirring it now and then.
Step 7:

Ladle the hot jam into the sterilized jars, seal them with lids, let them cool under a blanket at room temperature, and store them in a cool place. Enjoy!