You definitely haven't made such a jam yet. The recipe is new, and it turns out very tasty! The first time I tried to cook it this way was last summer, and all winter we ate berry jams with pleasure. It turns out very tasty, and most importantly, quickly and without much fuss.
Preparation:
To make this jam, we need 1 kg of any berries. The other day I made from strawberries, but you can take raspberries, cherries, currants, etc. We sort out the berries, wash, remove the stalks and seeds, if any.
Then add 1-1.5 teaspoons of lemon juice to the berries and use a blender to grind until puree. If you don't have a blender, then pass it through a meat grinder.
Then mix in a bowl 250-300 grams of cane sugar (depending on the sweetness of the berries) and 30 grams of pectin.
Just want to say a few words about sugar and pectin. According to the recipe, you need cane sugar, but I think nothing bad will happen if you take regular sugar.
Pectin is a must-have ingredient. It is he who will make the consistency of the jelly. Pectin can be bought in "Auchan", "Perekrestok", "Metro", in any store for confectioners, and also ordered via the Internet - available at Ozone, Beru, Wildbury and other stores. In general, finding pectin on sale is not a problem at all.
Then add sugar and pectin to the berry puree. Mix with a blender for about 2 more minutes, until the sugar is completely dissolved and the puree itself thickens.
Put the finished "jam" into dry clean jars. In this form, it can be stored in the refrigerator for up to 2 weeks. And if you need to prepare for future use, for the winter, then put it in the freezer.
When necessary, take the jam out of the freezer and place it on the bottom shelf of the refrigerator - it should thaw slowly. That's all, it turns out very tasty, be sure to try! Bon appetit, friends!
Read also: Cherry, mashed with sugar, for the winter. Without cooking
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