Wild strawberry jam with agar
Jam from wild strawberries with agar-agar is thick and fragrant, for the preparation of which you do not need either a lot of time or a lot of sugar. Mistresses often encounter a problem - for the preparation of thick jam, the consumption of sugar increases greatly. However, there is a desire to save money, and the fashion has gone - to reduce the sweet poison in the blanks. Agar-agar comes to the rescue in this situation - the amount of sugar can be halved, relative to normal norms.
Agar is a natural thickener, it is made from seaweed, so the recipe is suitable for vegetarians.
- Cooking time: 45 minutes
- Quantity: 2 cans with a capacity of 450 g
Ingredients for making wild strawberry jam with agar agar:
- 1 kg of wild strawberries;
- 600 g of granulated sugar;
- 10 g of agar-agar;
A method of making jam from wild strawberries with agar-agar
We measure granulated sugar, pour into a bowl in which the berries will be boiled. For these purposes, any container made of stainless steel or enameled with a wide bottom and high sides is suitable - a basin, a deep stewpan or a frying pan.
Add some water (40-50 ml) to the sugar sand, gradually heat until all the sugar has dissolved.
Strawberries are carefully sorted, we remove the Christmas tree needles, twigs and sepals. Put the berries in a colander, rinse with cold running water.
Crystal clear berries probably grow in the virgin forest, but I can’t get to such a forest, so I prefer to wash away natural dust from wild strawberries.
We transfer the berries to boiling syrup, bring to a boil over high heat, then reduce the gas, cook for 15 minutes.
In the process of boiling, fluffy pink foam gathers on the surface. Remove this foam with a slotted spoon, put in a bowl.
Since childhood, I remember how my brother and I were hanging out near my grandmother, waiting for a bowl of foam. Then it seemed that nothing tastes better in the world.
While the berries are boiling, pour agar-agar into the stewpan, pour 50 ml of cold water, leave for 15 minutes, so that the agar is slightly swollen.
Pour agar diluted in water into a boiling mass with a thin stream, mix, bring the mass to a boil again, cook for another 5 minutes.
Banks for preservation cleanly, scald lids with boiling water. We dry the cans and lids in the oven at a temperature of 120-150 degrees Celsius. It is very convenient to use lids with clips for jam preparation, there is no need to worry whether the lid is suitable, and the finished product looks very attractive.
We pack hot jam from wild strawberries with agar-agar in warm and dry jars. Agar stabilizes at a temperature of about 40 degrees Celsius, so at first the mass will seem liquid to you, but as it cools, it thickens well. We close the completely cooled jam from the wild strawberry tightly, put it in a dark and cool place for storage.
By the way, instead of agar, you can use ordinary food gelatin. Ancient prejudices that gelatin cannot be boiled have long been in the past. You can make jam with gelatin according to this recipe, with the only difference - gelatin is dissolved in hot water. Then it is desirable to strain the dissolved gelatin through a sieve, before adding to the berries.