Strawberry jam with gelling sugar

The composition of gelling sugar includes pectin, citric acid and high quality sugar. Pectin acts as a thickener, citric acid helps to increase the shelf life and preserve the bright beautiful color of fresh berries. So, let's start cooking...

And we start it with sorting strawberries. Often not the best berries are left for jam, but it is necessary to do the opposite. Choose ripe berries for jam, without damage and darkening. Wash and spread to dry on a towel. All the bad places on the berries, if available, can be cut off. Then we cut the large berries into several parts, and leave the small ones entirely. We sterilize a half-liter jar and 2-3 small ones from baby food. Such a container should be enough for the amount of jam that will be obtained from these ingredients.

We prepare the jars by sterilizing them in any convenient way. For example, I sterilize cans in the oven, for which I pour some water into them and put them in the oven, which I heat up to 120 degrees Celsius. The lids can be boiled on the stove at this time. Then the bank and the lids dry, you can even use a hair dryer. The jam is laid out in dry jars and closed with dry lids.

Transfer the prepared strawberries to a large saucepan. It is best to take an enameled pan or stainless steel. We put the pan on the fire without adding water. The heating is minimal. Ten minutes will pass and a certain amount of juice will be released from the berries, bring it to a boil, and then cook the future jam for 5 minutes. We don't stop interfering.

Pour the gelling sugar into the pan, stir thoroughly and gently until the sugar completely dissolves. In time, it will take about 2 minutes.

We spread the hot jam on the prepared jars, close the lids and let it cool. As the jam cools down, it gets thicker.

You can store such jam in a cool and dark place.

Bon appetit!