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Fruit Preserve Instructions

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Fruit Preserve Instructions
43
calories
Calories
0
Print
moderate
Difficulty
35 min.
Preparation
Nutritions
1 <none> contains
Fat0.04 g
Saturated Fat Acids0 g
Protein0.1 g
Roughage0.28 g
Sugar added10.06 g
Calorie43
Carbohydrates/g11.11
Cholesterol/mg0
Vitamin A/mg0.15
Vitamin D/μg0
Vitamin E/mg0.04
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0.06
Vitamin B₆/mg0.01
Folate/μg2.96
Pantothenic acid/mg0.02
Biotin/μg0.14
Vitamin B₁₂/μg0
Vitamin C/mg7.69
Potassium/mg19.09
Calcium/mg2.36
Magnesium/mg1.6
Iron/mg0.06
Iodine/μg1.11
Zinc/mg0.02
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 700 g jam, approx
3 cups
1 ¾ cups
½
lemon (juice)
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Product recommendation

To sterilise jars: wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm.

Preparation

Preparation steps

Step 1/12
Hull the strawberries
Step 2/12
Cut into quarters if large, or halves if small.
Step 3/12
using a stick blender, crush the strawberries to a puree
Step 4/12
Squeeze the juice from the lemon.
Step 5/12
Tip the strawberry puree into a large heavy-based pan.
Step 6/12
Add the lemon juice and stir to combine.
Step 7/12
Add the sugar.
Step 8/12
Heat very gently, stirring from time to time, until the sugar has dissolved.
Step 9/12
Increase the heat and bring to a boil. Skim off any scum that rises to the surface.
Step 10/12
Boil rapidly without stirring for 8-15 minutes. Test to see if setting point has been reached. If not boil for a little longer. To tell when setting point has been reached, remove the pan from the heat and put a little jam on a chilled saucer. As it cools, the jam will begin to set and will wrinkle slightly when you draw your finger through it. If using a sugar thermometer it will read 105°C|220F.
Step 11/12
Pour into warm sterilised jars and cover the surface of the jam with waxed circles. Wipe the outside of the filled jars.
Step 12/12
Seal tightly with lids or transparent covers and elastic bands. This must be done while the jam is hot not warm, to prevent mould forming. Seal tightly.

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