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Strawberry jam through a blender

0
2287
Kitchen Russian
Calorie content 257.8 kcal
Portions 2.5 l.
Cooking time 10 h.
Proteins * 0.2 g
Fats * 0.9 gr.
Carbohydrates* 61.8 g
* per 100 gr. product
Strawberry jam through a blender
Content

A multicooker-made strawberry delicacy is ideal for someone who doesn't want to spend a lot of time preparing and likes to simplify things. Grind the berries in mashed potatoes with an immersion blender and get a homogeneous thick and aromatic jam. It can be stored in the cold for up to 1 year.

Ingredients

Cooking process

step 1 out of 13
Sort the strawberries, remove the tails and leaves. Rinse the berries gently.
step 2 out of 13
Leave the berries in a colander to drain the liquid and dry a little on a towel. Place the strawberries in a saucepan.
step 3 out of 13
Strawberries, if the berry is large, cut into pieces and crush a little with a crush.
step 4 out of 13
Grind the berries with a blender until smooth.
step 5 out of 13
Pour sugar into the berry puree, stir and leave the berries to stand for 2 hours.
step 6 out of 13
Put the berry mass into the multicooker bowl and set the "Stew" mode for 90 minutes.
step 7 out of 13
Dissolve the pectin in ½ tbsp. water and boil, stirring occasionally, cook for 1 minute.
step 8 out of 13
5 minutes before making the jam, add lemon juice and diluted pectin to the bowl and stir.
step 9 out of 13
Continue cooking for another 5 minutes.
step 10 out of 13
Wash and sterilize the jars. Simultaneously boil the lids for 10 minutes.
step 11 out of 13
Put the finished jam in jars, 1 cm before reaching the top.
step 12 out of 13
Wipe the outside of the neck of each can.
step 13 out of 13
Screw the lids on the container and turn them upside down. Cover with a blanket and leave to cool in the room for 6 hours.

Bon Appetit!

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