Sugarless Strawberry Jam, second experiment
la ricetta in italiano qui
The first strawberry sugarless experiment was very positive, but I used some pectin in it and read afterwards it contained a very very small amount of sugar anyway.
So I did try again without any sugar contamination, and it was a very positive try indeed!
Pretty fast too, in half an hour you will be able to fill three jars of
nicely perfumed and consistent red berries jam, flavored with
a hint of dried elder flowers.
If you like it sweeter, simply increase the dose of malt, but believe me (and the picture is just as real), it is so good the way it is.
If you like it sweeter, simply increase the dose of malt, but believe me (and the picture is just as real), it is so good the way it is.
For 3 small/medium jars:
800 g trimmed strawberries
800 g trimmed strawberries
the juice of half a lemon
250/300 g rice malt syrup
80 g organic apple juice
2 or 3 pinches of dried elder flowers, optional
250/300 g rice malt syrup
80 g organic apple juice
2 or 3 pinches of dried elder flowers, optional
Cut the strawberries in half, place in a bowl, cover with rice malt and let soak covered overnight, preferably in the fridge after a couple of hours at room temperature.
Transfer to a wide shallow pan (or wok), add lemon and apple juice and bring to a boil.
Boil over high heat for 5 minutes, then drain the strawberries with a slotted spoon and place in a strainer over a bowl to catch the juice they release (which will be gradually put back in the pan).
Let simmer over high heat until the juice is reduced to about half/one third, you see it is ready when syrup bubbles change andjuice consistency is very syrupy (it will take about 15 minutes).
Pour the strawberries back in the pot, cook a couple of minutes, remove from heat, add the elderflower and give a good stir, the jam is ready for the jars!
It's up to you the storage method to follow: sterilize the jars in a water bath or close and place them upside down until completely cooled (in this case the jars must be first sterilized in oven at 100° for at least one hour and lids boiled for 15 minutes in water).
Transfer to a wide shallow pan (or wok), add lemon and apple juice and bring to a boil.
Boil over high heat for 5 minutes, then drain the strawberries with a slotted spoon and place in a strainer over a bowl to catch the juice they release (which will be gradually put back in the pan).
Let simmer over high heat until the juice is reduced to about half/one third, you see it is ready when syrup bubbles change andjuice consistency is very syrupy (it will take about 15 minutes).
Pour the strawberries back in the pot, cook a couple of minutes, remove from heat, add the elderflower and give a good stir, the jam is ready for the jars!
It's up to you the storage method to follow: sterilize the jars in a water bath or close and place them upside down until completely cooled (in this case the jars must be first sterilized in oven at 100° for at least one hour and lids boiled for 15 minutes in water).
This recipe is my personal entry to WHB #397
hosted by Lynne from Cafe Lynnylu.
Thanks again to Haalo who manages greatfully all events,
to Bri for Italian edition.
Post
4 commenti:
Sto facendo una marmellata di fichi con lo sciroppo di mele e due cucchiai di succo di limone... speriamo bene! :*
Incrocio le dita per te! ;-)
Grazie della tua adesione al concorso... e sulla confettura, volevo leggere la versione italiana, ma non mi funziona... è un problema mio o del blog?
A presto, ciao!
Teresa, in effetti non funzionava neanche a me, anche se mi sembrava di aver ftto le cose a modino ieri :-)
Comunque ora l'ho sistemato, grazie per la notifica! ;-)
Posta un commento
grazie della visita e gentilmente firma sempre i tuoi commenti!
thanks for passing by and please sign up your comments!