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Video: Strawberry Jam With Pectin - The Taste And Aroma Of Summer. Step-by-step Recipe With Photo
Strawberry jam with pectin is quick and easy to prepare. Apple pectin (pectin powder) is commercially obtained from apple pomace. Pectin is added to many common products - to the filling for sweets, ketchup, marshmallows, marshmallows and marmalade. At home, pectin is used to make jam or jam as a thickener when it is necessary to reduce the amount of sugar or, for some reason, completely abandon it.
It is necessary to add pectin to jam in a certain way, taking into account the characteristics of this powder. Its grains immediately absorb water and swell, and then, only having reached a certain size, they dissolve. If you just pour pectin powder into the jam, it will stick together into a large slippery ball that will be very difficult to dissolve. Therefore, the powder is first mixed with a small amount of granulated sugar, and only then this mixture is added to the fruit.
The amount of powder required for making jam must be determined empirically (i.e. empirically) in each case. The usual proportion of jam is 1 kilogram of berries / 1 kilogram of sugar, if you reduce the amount of sugar to 500 g, then you need to add 7-8 g of pectin, if you replace sugar with a sweetener, then you need to take 15-17 g of powder per 1 kg of fruit.
The addition of pectin powder can significantly reduce the cooking time, which means that more vitamins are saved, and, in my opinion, the most important quality is to preserve the beautiful color and aroma of berries, which are often lost during prolonged cooking.
- Cooking time: 30 minutes
- Quantity: 1 can with a capacity of 650 g
Ingredients for Strawberry Jam
- 800 g of garden strawberries;
- 400 g sugar;
- 7 g of pectin.
Method of making strawberry jam with pectin
We sort out the strawberries, remove the garbage, sepals. If the berries do not have sand, soil and they have grown in their garden in an ecologically clean place, then they can not be washed, otherwise we put the strawberries in a colander, rinse thoroughly with cold running water.
Pour some sugar into a saucepan with a thick bottom, then put a layer of strawberries.
Fill the pan, sprinkle the berries with sugar, leave it overnight at room temperature to release the juice.
We leave a little sugar (3-4 tablespoons).
The next day, put the pan on the stove, bring it to a boil, boil for 2-3 minutes, drive the foam to the center of the pan, remove it with a clean dry spoon.
Pour pectin powder into the remaining granulated sugar. Its amount is determined individually, but not less than a heaped teaspoon for the specified amount of berries.
Now we mix sugar with pectin so that the powder does not gather in a lump in the jam.
Pour sugar and pectin powder into a saucepan in small portions, mix thoroughly immediately.
Put the pan on the stove again, bring to a boil, simmer for 3 minutes, remove from heat.
Wash the dishes (jar and lid) thoroughly with hot water, dry them in the oven at 100 degrees for 5 minutes.
Pour hot jam into a warm jar, cover with a clean dry towel, cool to room temperature.
Screw the cooled strawberry jam tightly, put it in a dark, dry place for storage.
The storage temperature of jam is from +12 to +18 degrees Celsius.