Strawberry jam with gelatin

It is useful to eat strawberries fresh, but for storing them for the winter it is better to prepare jam, jam or compote. Strawberry jam can be made according to several recipes. For example, in order not to boil strawberries for too long, you can add instant gelatin to them. This jam will thicken faster, the berries will retain their shape and will not boil over. Jam with strawberry gelatin will not be so liquid, it will be easier for them to decorate cakes and desserts, and it will not spread when spread on buns or toast.

1. Calories
   160,82 kcal
2. Protein
   1,67 gram
3. Fat
   1,12 gram
4. Carbohydrates
   38,52 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Strawberry

   ---

   
   1 kg = 1000 g
2. Sugar

   ---

   
   600 g
3. Powder gelatin

   ---

   
   4 tsp. = 20 g
4. Water

   ---

   
   70 ml = 70 g
5. Ice cream

   ---

   
   150 g
6. Mint

   ---

   
   4 sheet = 4 g

Steps:

1. 
   If instant gelatin is not found, then prepare regular food gelatin in advance. It must first be soaked in cold water for 30 minutes, and then brought to complete dissolution over low heat. Wash and sterilize canning jars by steaming, microwave or oven. Sort the strawberries, remove the stems, rinse under running water and drain in a colander. Allow excess water to drain.
2. 
   Boil the strawberries. Place the berries in a deep saucepan with a thick bottom, add sugar and place on low heat. Bring the berries to a boil, stirring gently and skimming off the foam. Boil the strawberries for 10 minutes, then remove from the heat and leave to cool for 30 minutes.
3. 
   Prepare gelatin. Pour instant gelatin into a small saucepan or saucepan, add water and place on low heat. Stirring constantly, bring the gelatin until completely dissolved, but do not boil.
4. 
   Prepare the jam. Once the jam has cooled slightly, put it back on low heat, bring to a boil, boil for 10 minutes and leave to cool again for 30 minutes. Boil the jam again over low heat. When the jam boils, add gelatin into it in a thin stream, stirring constantly. Cook the jam over low heat for another 5-7 minutes.
5. 
   Fill the jars with jam. While it is still hot, pour the finished strawberry jam with gelatin into dry, sterilized jars and close tightly with clean, dry lids. Cover the hot jars with a blanket and leave to cool. Store cooled jars of jam in a cool, dark place.
6. 
   It is best to serve strawberry jam with gelatin with scoops of creamy ice cream. Place the ice cream in a bowl, garnish with fresh mint leaves, and fill the bowl with jam.