Jam with xylitol

Strawberry jam with xylitol is prepared in almost the same way as usual. Enameled dishes are best suited for cooking jam. Stainless containers are in second place in terms of suitability for the preparation of this fragrant dessert, but aluminum dishes are completely unsuitable for this purpose.

1. Strawberries are cleaned from green stalks, moved and washed.
2. The berries are placed in prepared dishes, filled with xylitol diluted in boiled water.
3. Jam is cooked in several approaches:

- first, the mass must be brought to a boil over low heat, stirring occasionally with a wooden spoon, and then removed from the stove;
- after 3-5 hours (after complete cooling), turn the heat back on to a minimum, bring the future jam to a boil and boil, stirring, for 5 minutes, remove the pan from the heat again;
- after another 2-3 hours, return the jam to the fire and cook for 5-10 minutes.

The finished hot jam is poured into prepared sterilized jars, which are closed with sterile lids.

Dessert is stored in the refrigerator or cellar, and served with dry biscuits under fruit tea.

Bon appetit!