In order not to boil the strawberries until they thicken, I suggest simply adding a little agar-agar to the jam. Firstly, it is a time saver. And secondly, the longer the berry is cooked, the less useful it remains. So that's one plus!
Ingredients
- Strawberries - 1 kg
- Sugar - 600 g
- Agar-agar - 2 tsp.
- Butter - 1 tsp.
Step-by-step cooking recipe
Mix agar-agar and 2 tablespoons of sugar.
Randomly slice a third of the strawberries and cover with the remaining sugar.
Chop the remaining strawberries with a blender.
Mix chopped and mashed strawberries, bring to a boil and boil for 10 minutes.
Remove the jam from the heat and let it cool for 15 minutes.
Add the agar, stir and boil for another 10 minutes.
Roll the jam into sterile jars.
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