Lovers of thick jam know how long it needs to be boiled. There is not always the strength and mood for this, and the berries lose their texture and some of the benefits. That's why I offer an excellent life hack – a couple of pinches of gelatin, and the problem is solved.
Ingredients
- Strawberries - 1 kg
- Sugar - 600 g
- Gelatin - 4 tsp.
- Water - 70 ml
Step-by-step cooking recipe
Cover the strawberries with sugar, bring to a boil and boil for 10 minutes on low heat.
Let the jam cool for half an hour and cook for another 10 minutes.
And repeat this step again.
After the last cooking, add gelatin diluted in water to the jam, stir until dissolved and boil for another 5 minutes.
Roll the jam into sterile jars.
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