Strawberry Jam with Gelling Sugar
A jam everyone will absolutely love — it's incredible! Strawberry jam made with gelling sugar is summer-bright, sunny and gorgeous, fragrant, and so good. This is not the kind of jam that lingers on the table or sits forgotten in the fridge after you open it — quite the opposite, it becomes the favorite at teatime with family and guests alike. In short, it really is the recipe for perfect jam, and it's quick and easy to make on top of that!
marakesh
Recipe author
Strawberry Jam with Gelling Sugar
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 %
40 g
168 kcal
GI:
10
/
0
/
90
- Gelling sugar is a blend of pectin, citric acid, and high-quality sugar. The pectin acts as a thickener, while the citric acid helps extend the shelf life and lock in the bright, beautiful color of the fresh berries. So let's get cooking — starting by sorting the strawberries. People often save their less-than-best berries for jam, but you want to do the reverse: pick ripe berries with no bruises or dark spots. Wash them and lay them on a towel to dry, trimming off any bad spots if there are any. Cut the larger berries into a few pieces and leave the small ones whole. Sterilize one pint jar and 2–3 small baby-food jars — that should be enough for the amount of jam these ingredients yield. Sterilize the jars any way you like; I do mine in the oven by pouring a little water into each and heating them at 250°F (120°C). Meanwhile, boil the lids on the stovetop. Then dry the jars and lids — a hair dryer even works. The jam goes into dry jars and gets sealed with dry lids. Transfer the prepared strawberries to a large pot, ideally enamel or stainless steel. Set it over the lowest heat, no water added. After about ten minutes the berries will release some juice; bring it to a boil, then simmer the jam for 5 minutes, stirring without stopping. Add the gelling sugar and stir thoroughly and gently until it's completely dissolved — this takes about 2 minutes. Spoon the hot jam into the prepared jars, seal, and let cool. The jam thickens more as it cools. Store it somewhere cool and dark. Enjoy!
Caloric content of the products possible in the composition of the dish
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Gelling sugar - 398 kcal/100g
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