Strawberry jam with agar-agar – a recipe with step-by-step photos

Strawberry jam is a light and incredibly delicious dessert. Making it at home takes minimal time, and even a beginner can master the recipe. The finished treat can be served with tea or used as an ingredient in sweet baked goods.

Nutritional value per serving

48.5 kcal

Proteins: 1 g
Fats: 0.5 g
Carbohydrates: 10 g

*Nutritional value is calculated per 100g of ingredients

Total time: 4 hours
Time in the kitchen: 20 min
Complexity:

A simple recipe.
Number of servings: 5

5 jars of 420 g

The simplest traditional version of strawberry jam doesn't require many ingredients. The result is an incredibly delicious treat with a delicate texture and a wonderful aroma. And the inclusion of small berry pieces will simply drive strawberry lovers crazy!

Gentle heat treatment preserves a significant portion of the vitamins and minerals. The use of agar-agar as a gelling agent improves gastrointestinal function and supplies the body with iodine and calcium.

Recipe with step-by-step photos

Strawberry jam with agar-agar

Ingredients

Servings

5 jars of 420 g

Strawberry

2 kg
Sugar

1 kg
Citric acid

0.5 tsp
Agar-agar

16 G

Preparation

Step 1

Wash the strawberries thoroughly. Separate 500 g and puree the rest with an immersion blender. If you don't have a blender, you can strain the berries through a fine sieve.

Step 2

Add sugar to the pureed strawberries, mix thoroughly until smooth, and place over medium heat. Bring to a boil. You can adjust the amount of sugar to suit your taste and the sweetness of the berries. However, don't change the proportions drastically.

Step 3

Prepare the agar-agar. Pour the powder into a glass and stir with a small amount of warm water. Let it sit for 10 minutes to swell. For strawberry jam, I recommend using agar-agar with a gel strength of 1200 g/cm3.3.

Step 4

Cut the remaining 500 g of strawberries into fairly large pieces. Add the chopped strawberries to the boiling strawberry puree. Stir and simmer for no more than 3 minutes. Be sure to skim off any foam. This will extend the shelf life of the finished treat and will also make the jam more beautiful and translucent.

Step 5

Add citric acid and swollen agar-agar. Mix.

Step 6

The jam is ready. Let it cool at room temperature first, then refrigerate for 3-4 hours. You can preserve it for a longer period by pouring it into sterilized jars while still hot.

A similar video recipe: Strawberry Jam for the Winter with Agar-Agar

The author of this recipe will explain and demonstrate in detail how to make a delicious and beautiful strawberry jam using a thickener. She will reveal the intricacies of cooking this delicacy and using agar-agar. She will also suggest how to use the strawberry stems trimmed before cooking.

This video recipe will show you how to properly prepare jam for canning, the intricacies of sterilizing jars, lids, and utensils, and where and how to store this delicacy for enjoyment throughout the winter.

Adviсe

Strawberries contain enough pectin to make jam without adding thickeners. However, this will require more sugar, and the cooking time will be longer.
Starch, gelatin, pectin, and agar-agar can be used as thickening agents for jam. The more thickening agent added, the less sugar is required.
Both fresh and frozen strawberries are suitable for making jam. If using frozen strawberries, thaw them and drain any liquid before cooking.
To enhance the flavor of the jam, add lemon juice, vanilla, and various spices. These not only change the taste of the dessert but also act as preservatives.

Storage

The finished hot jam is poured into pre-sterilized jars. The jars are sealed with sterilized lids. If the dessert is to be stored for a long time, more than 12 months, the jars are turned upside down and wrapped. After cooling, they are stored in a cool place, protected from sunlight. After opening, the jar can be refrigerated for up to two weeks.

If you pour the hot jam into clean jars, it can be stored in the refrigerator for 2-3 months.

Strawberry jam is a great way to preserve this fragrant summer berry for the winter, and use it as a delicious treat with tea, as a layer in cakes, or as a filling for pastries and cupcakes.

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