Jam with pectin

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make jam with pectin for the winter? Prepare all ingredients. Immediately you need to prepare jars for jam. Wash the jars with soda solution and sterilize them in the oven (to do this, place the jars damp in a cold oven, on a wire rack with the neck down, then turn on the oven at 150 degrees and keep them for about 15 minutes.). You can sterilize jars in another proven and convenient way, for example, by steaming or in the microwave.

2. STEP 2

   

   Wash the strawberries thoroughly and sort them. It is imperative to remove all spoiled berries, those with rot, and also remove the sepals. Place the strawberries in a colander and let the water drain completely.

3. STEP 3

   

   Place the dried berries in a deep container and grind with a hand push or a blender until you obtain a puree. It’s okay if some berries remain whole or turn into large pieces, such jam is even tastier than a homogeneous puree in consistency.

4. STEP 4

   

   Place the berries in a large bowl or enamel pan on the stove, cover them with sugar. Turn on the heat and, stirring constantly, bring to a boil. You need to mix the jam well so that the sugar does not burn to the bottom.

5. STEP 5

   

   After the jam boils, reduce the heat to low and continue cooking, stirring, for 15 minutes. A foam will begin to form on the surface of the berry mixture; it must be removed with a slotted spoon so that the foam does not spoil the appearance of the jam.

6. STEP 6

   

   Then add pectin to the berry mixture. As a rule, it is most often sold in the store powdered in a paper bag. The packaging indicates the weight of berries this package is designed for. Add pectin according to package directions. Some powders need to be diluted in water like starch before being added to a hot mixture. After adding the pectin, cook the jam for about 10 minutes, stirring occasionally.

7. STEP 7

   

   Pour the hot jam into sterilized jars, roll up the lids, let cool under a blanket at room temperature and store in a cool place. Our strawberry jam with pectin and sugar is ready. Bon appetit!

Comments on the recipe

Natalia M

03.08.2023

4.7

Now the strawberry season is in full swing, so I made the first jam with pectin from strawberries. I was very pleased with the simple and concise composition. Yes, and it’s easy and simple to prepare, and most importantly, quickly. It took longer to wash and sterilize the jars) This time my jam was not made from whole berries, so as indicated in the recipe, I punched them a little with a blender, literally several times. After boiling, boil for 15 minutes, remove from heat and add pectin, do not mix with anything. I just stirred it well and put it back on the fire. Literally 10 minutes and I was already pouring strawberry jam into jars! It is very bright, fragrant and moderately sweet. I put the rest in the refrigerator; after cooling, the jam became thicker. And I know that after some time the pectin will give up its gelling properties and the jam will become like jelly. This has already been tested by time. I tested pectin on peaches, cherries and strawberries.