Blueberry Jam with Gelfix (Pectin)
A wonderfully tasty jam for vegetarians and everyone else! Jam is an all-around treat that even fits into a healthy diet. Adding Gelfix (a pectin-based gelling sugar) to the berries cuts the cooking time, which means more vitamins are kept in the jam. And because Gelfix — unlike gelatin — is made entirely from plant-based ingredients, jams made with it are perfect for vegetarians.
angela
Recipe author
Blueberry Jam with Gelfix (Pectin)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 0 %
0 g
Carbohydrates 97 %
37 g
149 kcal
GI:
26
/
0
/
74
- Put the blueberries in a pot and cover them with water. Any stray dry stems will float to the top. Drain the water and repeat a couple more times until the berries are clean. Lightly crush the washed berries so they release their juice, and cook for 1 minute from the moment it boils. Purée the blueberries in a blender and return the mixture to the pot. Mix the Gelfix with 2 tablespoons of the sugar and stir it into the blueberries. Bring the mixture to a boil over medium heat, add the rest of the sugar, and cook for about another 4–5 minutes. As it cooks, keep stirring and skim off any foam. Ladle the finished blueberry jam into sterilized jars, seal them, and turn them upside down until completely cool. Remember to cover the jars with a blanket or towel. After a day, the jam can go into the pantry for storage. Enjoy it any time of year!
Caloric content of the products possible in the composition of the dish
- Blueberries - 44 kcal/100g
- Frozen blueberries - 56 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelfix - 298 kcal/100g
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