A simple recipe for seedless and low sugar strawberry jam.
I stopped making classic jam a long time ago. It’s too sweet for me, I only eat berries from it, and I don’t want the syrup.
So I found an easy way to save strawberries for the winter. I'm making jelly. This is a kind of jam, although for the Russian GOST it is a separate category.
Jam has many advantages over jam:
- no need to cook for a long time
- retains a bright natural color
- less sugar
And these are just the main advantages of jam. For me, the main thing is the ability to use jam as a filling for cakes. Due to its bright color, such a filling looks very beautiful in a cut.
In addition, I love to just spread the confiture on bread and butter and eat it with a cup of hot tea. And most importantly, the jam is not liquid and you don't have to worry about clothes that can easily get dirty with drops of syrup. Okay, I digress, let's cook.
Step by step recipe for how to make strawberry jam
- Strawberry 500 g
- Sugar 250 g
- Agar-agar 5 g
- Citric acid 4 g
First, I make the strawberry puree. My strawberries and get rid of the tails, cut off all the broken and spoiled barrels.
I punch the strawberries in a blender and then rub them through a fine sieve to remove the seeds.
If the seeds do not bother you, feel free to skip this step.
All ingredients, except citric acid, are sent to a saucepan and put on medium heat. Mix the mass thoroughly so that the agar-agar is completely mixed with the puree.
I bring the mass to a boil and cook for 2-3 minutes. The mass will begin to thicken and foam a little. If it foams a lot, lower the temperature.
After boiling, I add citric acid to the still hot jam, mix thoroughly and pour into jars. I wait for the mass to cool down, and only then I close the lids. If closed immediately, condensation will form on the surface of the jelly, which will shorten the shelf life.
I store the jam in a dark place at room temperature. DLet me show you what I did.
The jam is dense, but if mixed, it is easy to spread on bread or add to the cake filling.