Strawberry jam recipe

Name: Strawberry jam recipe - Cezara P.
Ingredients: Strawberry jam recipe 2 kg strawberries 1 kg gelling sugar 2:1 2 teaspoons of juice from a fresh lemon 2 vanilla sugars

Jam - Strawberry jam recipe by Cezara P. - Recipia

Strawberry Jam with 2:1 Gelling Sugar I prepared this jam from 2 kg of strawberries and obtained 6 jars of approximately 440 g, plus a small amount, enough for a few slices of bread at breakfast. I chose the quick version with Dr. Oetker's 2:1 gelling sugar, a concentrated formula that shortens the boiling time. Since my family does not prefer fruit pieces in jam, I crushed the strawberries with a blender before cooking them. Quick Info Total time: not specified exactly; preparing the jars takes 15 minutes, and boiling the jam takes about 15 minutes, plus the time for preparing the fruits. Preparation time: the time for washing, cleaning, and crushing is not specified. Cooking time: approximately 15 minutes after the jam starts boiling, according to the recipe instructions. Yield: 6 jars of approximately 440 g and a little extra jam. Difficulty: easy Recipe type: quick strawberry jam for breakfast and for preserving in jars. Ingredients 2 kg fresh strawberries 1 kg 2:1 gelling sugar 2 teaspoons freshly squeezed lemon juice 2 packets vanilla sugar Preparation Method 1. Prepare the jars For this amount, I prepared 8 jars of 440 g each, although in the end, 6 were sufficient, and there was a little left for immediate consumption. The jars are washed well, then placed in the oven at 100°C, with the door slightly open, for 15 minutes. It is good to prepare them before starting to boil the jam because filling is done while the mixture is ready and hot. 2. Prepare the strawberries The strawberries are washed and cleaned of their stems. After that, they are placed in a taller bowl and crushed with a blender. In this recipe, the fruits were turned into a puree, as no pieces of strawberries were desired in the jam. If you prefer a more rustic texture, this step can be done less, but this recipe is designed for a fine jam. 3. Start boiling The crushed strawberries are placed in a pot and allowed to start boiling. When the mixture is hot, add the gelling sugar, lemon juice, and vanilla sugar. Boil over medium heat, without leaving the pot unattended. The jam should be stirred occasionally, especially as it starts to thicken. 4. Continue boiling on low heat From the moment the mixture boils, it is left for about 15 more minutes on low heat, stirring continuously. However, the exact time should be checked and followed according to the instructions on the gelling sugar package used. The duration may vary from one type of gelfix to another and from one brand to another. If foam forms on the surface, it should be removed with a spoon. Stirring is important so that the jam does not stick to the bottom of the pot. 5. Put the jam in jars When the jam is ready, it is divided into the prepared jars. The lids are placed and closed tightly. From the above quantities, 6 jars of approximately 440 g and a little extra jam resulted, which can be consumed in the first few days. Why I make the recipe often I like this version because it is prepared faster than traditional boiled jam and retains the flavor of the strawberries well. The 2:1 gelling sugar helps achieve the right consistency without a very long boiling time. It is also useful when I want to prepare a larger quantity in one day. The jam comes out fine if the fruits are well crushed, and the small addition of lemon balances the sweet taste. Tips Use fresh strawberries, washed and cleaned of stems before crushing. The fruits should be chopped in a taller bowl to reduce splashing during the use of the blender. Prepare the jars before starting to boil. This way, the jam can be immediately put into containers when it is ready. Do not leave the pot unattended. The jam needs to be stirred, especially in the last minutes of boiling when it starts to thicken. Remove the foam that forms on the surface. Do not alter the boiling time indicated on the gelfix package, as products do not always have the same instructions. If you want a jam without fruit pieces, crush the strawberries well before boiling, as described in the recipe. Substitutions For this recipe, a direct substitution of 2:1 gelling sugar with regular sugar is not indicated, as the ratio and boiling time change. If using another type of gelling agent or another brand, follow the instructions on the package. Vanilla sugar can be replaced with Bourbon vanilla, which offers a different and more pronounced flavor. The source of the recipe mentions this option as an alternative, not as a mandatory ingredient. Variations The jam can be combined with rhubarb. In this case, the indications of the gelling product used and the recommended boiling time for the chosen combination should be taken into account. Bourbon vanilla can also be used instead of vanilla sugar. The strawberries can be crushed completely for a uniform texture or less if pieces of fruit are preferred. The basic quantities remain those in this recipe. Serving Ideas Strawberry jam can be served at breakfast, on toast, or alongside other simple dishes for which a fruit jam is suitable. The leftover amount after filling the jars is good for consumption in the next two days. Frequently Asked Questions How many jars come from 2 kg of strawberries? From this amount, 6 jars of approximately 440 g and a little extra jam, enough to fill a small dish, resulted. The yield may vary slightly depending on how much water the strawberries contain and the exact boiling time. Can I leave the strawberries in pieces? Yes, however, the presented recipe uses crushed strawberries with a blender for a fine texture. If you prefer pieces, the fruits can be chopped less before being boiled. Is vanilla sugar mandatory? It is not essential for consistency. It contributes to flavor and can be replaced with Bourbon vanilla, according to the variation mentioned in the recipe. How long should the jam be boiled? After it starts boiling, it is left for about 15 minutes on low heat, stirring continuously. However, the first and foremost time indicated on the gelfix package used should be respected, as this may differ from one product to another. Why is the foam removed? The foam formed on the surface is removed so that the jam remains as clean and uniform as possible. It is scooped out with a spoon during boiling. Nutritional Values The values are approximate and calculated for about 100 g of jam, using the quantities from the recipe and assuming a final yield of approximately 2.7 kg. Calories: approximately 165–175 kcal Carbohydrates: approximately 41–43 g Of which sugars: approximately 40–42 g Protein: approximately 0.3–0.5 g Fat: under 0.5 g Fiber: approximately 1–1.5 g Most calories come from the gelling sugar and the natural sugars of the strawberries. Values may vary depending on the final quantity obtained, the type of gelling sugar, and how much water is lost during boiling. Storage and Reheating The jam is placed hot into the prepared jars, then closed with lids. The recipe does not specify an exact storage period or an additional processing step after filling, so it is important that the jars and lids are clean and well sealed. Unopened jars should be stored in a cool, dark place. After opening, the jam should be kept in the refrigerator and consumed with a clean spoon. The jam does not need reheating to be served. If it is firmer after cooling, it can be left at room temperature for a while before consumption.

Strawberry jam recipe

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