Jam From Wild Strawberries With Agar-agar. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13

Jam from wild strawberries with agar-agar - thick and aromatic, for the preparation of which it takes neither much time nor much sugar. Housewives often face a problem - for the preparation of thick jam, the consumption of granulated sugar increases greatly. However, there is a desire to save money, and the fashion has gone - to reduce the sweet poison in the blanks. Agar-agar comes to the rescue in this situation - the amount of sugar can be reduced by half, relative to normal norms.

Agar is a natural thickener made from seaweed, so this recipe is good for vegetarians.

• Cooking time: 45 minutes
• Quantity: 2 cans with a capacity of 450 g

Ingredients for making wild strawberry jam with agar agar:

• 1 kg of wild strawberries;
• 600 g granulated sugar;
• 10 g agar agar;
• water.

Method of making wild strawberry jam with agar-agar

We measure out granulated sugar, pour it into the dishes in which the berries will be cooked. For these purposes, any stainless steel or enamelled container with a wide bottom and high sides is suitable - a basin, deep stewpan or frying pan.

Add a little water (40-50 ml) to the granulated sugar, gradually heat it until all the sugar is dissolved.

We carefully sort out the strawberries, remove the needles, branches and cut off the sepals. Put the berries in a colander, rinse with cold running water.

In the virgin forest, crystal clear berries probably grow, but I can't get to such a forest, so I prefer to wash off the natural dust from the strawberries.

We transfer the berries to boiling syrup, bring to a boil over high heat, then reduce the gas, cook for 15 minutes.

During the boil, a fluffy pink foam collects on the surface. We remove this foam with a slotted spoon, put it in a bowl.

Since childhood, I remember how my brother and I stuck around my grandmother, waiting for a bowl of foam. Then it seemed that nothing tastes better in the world.

While the berries are boiling, pour agar-agar into a saucepan, pour 50 ml of cold water, leave for 15 minutes so that the agar swells a little.

Pour agar diluted in water into the boiling mass in a thin stream, mix, bring the mass to a boil again, cook for another 5 minutes.

I wash the cans for preservation, scald the lids with boiling water. Dry jars and lids in the oven at 120-150 degrees Celsius. It is very convenient to use a lid with clips for making jam, you do not have to worry whether the lid will fit, and the finished product looks very attractive.

We pack hot wild strawberry jam with agar-agar in warm and dry jars. Agar stabilizes at a temperature of about 40 degrees Celsius, so at first the mass will seem liquid to you, but as it cools, it will thicken well. Close the completely cooled wild strawberry jam tightly, put it in a dark and cool place for storage.

By the way, you can use regular edible gelatin instead of agar. The ancient prejudices that gelatin should not be boiled are long gone. You can make jam with gelatin according to this recipe, with the only difference - the gelatin is dissolved in hot water. Then, it is advisable to strain the dissolved gelatin through a sieve before adding to the berries.