Strawberry jam recipe a la Dr Oetker

Strawberry Jam with Gelfix - Quick and Delicious Recipe

If you're looking for a simple and quick recipe to turn fresh strawberries into delicious strawberry jam, you've come to the right place! This recipe, inspired by Dr. Oetker's Gelfix, will bring a touch of summer into a jar, perfect for enjoying on a slice of toast or as an ingredient in various desserts. Here’s how to make this sweet strawberry delight, step by step!

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Yield: 8 jars of 300 ml

Ingredients:

- Cleaned strawberries: 2000 g
- Granulated sugar: 2000 g (or to taste)
- Gelfix 2:1 Dr. Oetker: 2 packets
- Lemon salt (optional): 2 packets

Instructions:

1. Preparing the fruit: Start by washing the strawberries thoroughly under cold running water. Then, remove the stems using a sharp knife. Make sure to discard any strawberries that don’t look good, as your jam will take on an unpleasant taste from any spoiled ingredient.

2. Mixing with Gelfix: In a separate bowl, combine the contents of the two packets of Gelfix with 4 tablespoons of sugar. This step is important, as the Gelfix needs to mix evenly with the sugar to activate the gelling process.

3. Boiling: Add the Gelfix and sugar mixture to the cleaned strawberries and gently stir, being careful not to crush the fruit. Place the mixture in a large pot over high heat. Wait until the mixture begins to boil, stirring occasionally.

4. Adding sugar and lemon salt: Once the mixture starts boiling vigorously, remove the pot from the heat. Add the remaining sugar (1600 g) and the lemon salt, if you choose to use it. The lemon salt will help preserve the vibrant color of the strawberries and the jam. Stir everything carefully to ensure the sugar dissolves completely.

5. Final boiling: Put the pot back on the heat and let it boil for exactly 2 minutes. It’s essential to stick to this timing, as overcooking can lead to less pleasant jam.

6. Filling the jars: The mixture is now ready! Meanwhile, ensure that the jars are clean and sterilized. You can do this by rinsing them with hot water or baking them in the oven at 100 degrees Celsius for 15 minutes. Immediately fill the jars with the warm jam, leaving a little space at the top.

7. Sealing and cooling: Seal the jars with their lids and turn them upside down. Place them on a layer of blankets to help retain heat and ensure effective sealing. Leave them like this until the next day to allow the jam to cool gradually.

Practical tips:

- Choosing strawberries: Opt for ripe and fragrant strawberries, as the jam will taste better. Buy strawberries from the market or directly from local farmers if you have the chance.
- Lemon salt alternative: If you prefer a sweeter jam and don’t like the tangy taste that lemon salt adds, you can omit it. The jam will still be delicious!
- How to check the consistency: To check if the jam is ready, you can do the plate test: take a plate and put a drop of jam on it. Wait a few seconds, then tilt the plate. If the drop doesn’t run, the jam is ready.

Nutritional value (per serving - approximately 100 g):

- Calories: 260 kcal
- Carbohydrates: 65 g
- Sugars: 60 g
- Protein: 0.5 g
- Fat: 0 g

Frequently asked questions:

- How long can the jam be stored? Strawberry jam can be kept for up to 1 year if stored properly in a cool, dark place.
- What other fruits can be used? You can experiment with other fruits, such as raspberries, blueberries, or even peaches, using the same technique.
- How can I use strawberry jam? It’s perfect for sweetening yogurt, filling pastries, or serving alongside pancakes.

Serving suggestions:

Strawberry jam pairs wonderfully with a slice of toasted bread and butter, but you can also use it to add flavor to smoothies or as a topping for ice cream. Additionally, you can create a delicious cake with cream cheese and strawberry jam for a party.

In conclusion, this strawberry jam recipe with Gelfix is not only simple but also quick, offering you an excellent way to preserve the flavors of summer for winter. I encourage you to try this recipe and enjoy every jar you make!