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Strawberry jam recipe (with fixed gel 3x1)

Strawberry jam recipe (with fixed gel 3x1)

Strawberry jam recipe

Wash the strawberries, clean the stalks, cut the large ones into pieces, put them in a large pot, mix the sugar with the fixed gel powder, add over the strawberries, also now add the vanilla and chopped dried mint, mix well and put the jam to boil, on the right heat, stirring constantly.

From the beginning of cooking, it is necessary to boil the jam for about 3 or 4 minutes, stirring constantly. I specify that I did not take the foam, otherwise I followed the instructions on the fixed gel envelope. After the cooking time has passed, take the pot off the heat and with the help of a polish, fill the jars, screw the lid on and then put the jars face down for a few minutes.

Place all the jars in a tray, this time with the lid up, cover them with a thick blanket, thus ensuring a dry dunst. After they cool down, the next day, take them out of the tray, clean them if necessary, in case you drop the jam on the outer walls of the jar, label them and store them in the pantry. I got 9 jars.


Montignac recipes - Jams and jams

foxyfoxy I don't really use it but a page before it was made with some A_Cookie gelfix. Doesn't what she wrote there help you?

# 45 julix_2007

I have now made strawberry jam with fructose and fixed gel 2: 1, but still I am not satisfied with the consistency. It's a little soft. When I had the strawberries, I still didn't have Gelling Fructose in the house, which is incomparably better. Last year I made strawberry, raspberry, apricot, peach and quince jam with gelling fructose. I still have some jars that I keep in the pantry and I see that they last very well.

Now I made strawberries and white bitter cherries (with fructose and fixed gel) and bitter cherry jam with gelling fructose. The idea is that the jams with fixed gel come out a little sour. I like to make whole fruits, so I call them jam.

This is made with fructose and fixed gel (this year's production), white bitter cherry jam

I follow the instructions on the package of gelling fructose from Dr. Oetker, who says that at 1 kg of fruit (clearly without seeds) put the contents of a box, namely 350 grams and mix. I leave it in the evening until the morning to leave the fruit juice, then I boil it, over high heat, until the fruit loses its raw taste, about 10 boils. Then I put the jars hot, put the lids on, turn the jars upside down and leave them to rest under a blanket until they cool completely.

With fructose and fixed gel, I do the same thing: 1 kg of fruit + 100 gr of fructose, I leave it like that until the next day, I boil it until the fruits lose their raw taste. Meanwhile, take about 1 tablespoon of syrup, cool it and dissolve the fixed gel, mix well, put over the jam and leave for exactly 1 minute, then proceed as in the recipe above.
I like it more with the gelling fructose, because it stays stiff although it looks sweeter. I'm going to do some more pze and come back.


Oana's kitchen


It's the first jam I make and fortunately it turned out exactly the way I wanted. Last year I wanted to make strawberry jam but until I thought and changed my mind, strawberries disappeared from the market, so this year I decided to go to work quickly and not suffer like last year.

I left them in the fridge overnight and the next morning my bottle ran out just when I started making jam :) I quickly woke up Luci who had to go in the early hours of Sunday to look for a bottle, but she managed and came quickly, quickly to save the jam.

5 comments:

what a diligent you were, sweet flour! but what does the belly do? :)

It looks so delicious! Who knows when the time will come to eat saturated strawberries? Thanks for the recipe!

Alison's belly is now a tummy because I can barely move. my princess is fine, she's been growing a lot lately and she's agitated, I think she's also looking forward to being born. Kiss

The strawberries have arrived. Beautiful. Your jam no doubt is delicious.


Blessed are those without curiosity & # 8230

Many people live their lives quietly, without asking big or small questions, believing in God and miracles, enjoying small things or not, without trying to understand them. The rest, because we are not few either, we call these fools. Ironically, while they may experience happiness in the purest sense, we question everything and suddenly wake up in a world that is too big and complicated, wandering all our lives through labyrinths in which we put ourselves and grow with each new curiosity or doubt we have.


Unhappy as we are, there are certain benefits that this way of life offers you. For example, I can start making a jelly, knowing for sure that it will come out, because at one point I had the curiosity to read about jams, jams and marmalades and thanks to other people who have been tormented by certain questions once. In the past, today we have a lot of useful information related to fruit preservation. When I say information, I mean scientific explanations, not secrets and procedures shrouded in mystery, passed down orally from generation to generation. I have all the respect for moms and dads who know by heart when a jam is ready, but while I can guarantee with the honor of a confectioner that a jam will come out right every time, they can also make mistakes.


It all started with three fragrant and unpeeled quinces, ripe but not ripe. After bathing them, I passed a knife through them. I put cubes in a pot, without throwing anything away, and covered them almost entirely with water. Scientifically speaking, it is good to use an amount of water equal to the amount of fruit. Not all fruits have large amounts of pectin, but one thing is for sure - ripe fruits, although they have the most flavor, usually have too little pectin to bind a jam, which is why it's good to have a few more unripe fruits. in a pile. If you want some flavors now is the time to add them.

I put some star anise, but a real grandmother would use sagebrush leaves. Pectin is most efficiently extracted from the fruit in a slightly acidic liquid at a temperature of 80 ° C. So I put the pot on a very low heat so that things move easily through the pot & # 8230 like when you make meatballs. I forgot about the pot for about 3 hours, during which time any trace of quectin in the quince got into the liquid. I then strained the stew through a fine sieve, taking care to squeeze the fruit well from all the liquid. We then weighed the juice in a clean pot and added an equal amount of granulated sugar. I put the pot back on the fire, this time big, and boiled it, taking the white foam until it was ready. When is it ready? I'll explain right away. But first let's understand why we need so much sugar. Pectin is a gum, a carbohydrate, a polysaccharide and therefore a polymer, able to absorb huge amounts of water, but also to form a stable structure, a gel, if given the necessary conditions. What are they? Acid, temperature and less water. And this is exactly what makes sugar, hygroscopic in nature, attract some of the liquid, enough to allow pectin to form bonds between molecules and form a gel. In addition, sugar also helps with preservation.


If I were to explain to you like a grandmother, from what I noticed, the pellet was ready about two minutes after it started to make a different foam than the white one I told you to clean. A transparent bubble with large bubbles that rose to the edge of the vessel. Then I put a drop on a pot and when I saw that it kept its shape, I took the pellet off the fire.

I poured it hot into the jars and put the lid on. I'll meet her again in a month, two or maybe a year. If I were to explain to you like a confectioner, a jam, a jam, a jam, whatever it is, it's ready when the thermometer shows 105 ° C or when the refractometer shows 70 ° Brix. And if I don't think a lot of people dare take the latter, a sugar thermometer is quite accessible to anyone nowadays. A refractometer is about 3 times more expensive than a good thermometer, but if you are used to making a lot of jams and jams, it is worth every penny. 70 ° Brix means a concentration of 70% sugar. It seems like a lot, I know, and there are a few things you can do, but not for any fruit and any kind of preserve. Magiun, for example, has very little sugar and yet it does not spoil because it has very little water. But this only goes to magic because plums are special and do not lose their flavor, on the contrary, if you keep them on the fire for a long time. If you were to boil some delicate raspberries for hours to reach a water concentration low enough to consider the product preserved, you would have a brown paste without any taste. Or you can forget everything I told you here, paying attention to your happiness and do things as before, without wondering why your pelota came out or not.


Strawberry jam (with fixed gel 3 & # 2151)

Preparation time:
1 hour and 30 minutes (high complexity)

Ingredient:
It is the season of jams of all kinds. These days I prepared strawberry jam, it came out very tasty, fragrant, cool, due to the dried mint that I added to the strawberry composition. For a while now, I have been making jam with a fixed gel, I personally like it a lot, and the time required is much shorter. It took me the most to wash and sterilize the jars and clean the tail strawberries. I always start by preparing the jars, which, after washing them well with dishwashing detergent, I rinse them with plenty of water, let them drain a little and sterilize them in the oven for about 10 minutes, on low heat, until they dry. . I always use jars with threaded lids. I made these clarifications for beginner housewives, I hope they will be useful. These maneuvers lasted about 20-30 minutes. Here is the recipe:
Ingredients: 3 kg strawberries, 1 kg sugar, 2 vanilla, 2 teaspoons dried mint, 3 sachets of fixed gel 3 & # 2151. The advantage of using 3 & # 2151 gel fix is ​​that you don't need too much sugar. Only 1 g of sugar is needed for 1 kg of fruit.


Ingredients strawberry jam

  • 2 kilograms of ripe and healthy strawberries, weighed after they have already been cleaned
  • 1 kilogram of sugar
  • ½ lemon juice

Sterilization of jars and lids

To sterilize the jars, wash the jars very well with warm water and dishwashing detergent. Rinse in a little water and place on a metal tray.

Put the tray with the jars in the cold oven. Turn on the oven and set at 150 ° C. Allow to warm to the target temperature. Maintain the temperature for 15 minutes, then turn off the oven. The jars are allowed to cool there. Wash the lids with warm water and detergent, rinse and place in a bowl. Pour boiling water over them and allow to cool slowly. Be careful not to use deformed and rusty lids! These, even if they seem to close well, do not actually ensure the tightness of the product and can compromise canning.

Once sterilized, the jars are covered with lids and kept closed so as not to be contaminated with any germs.

Preparation of strawberry jam & # 8211 boiling

1. Wash the strawberries in cold water. Peel a squash, grate it and squeeze the juice. Cut into pieces (quarters, halves, depending on size) and put in a saucepan. Sprinkle with lemon juice and put the pan on high heat. In the first minutes of boiling this strawberry jam, shake the pan a few times, until the strawberries begin to leave their juice. This way we avoid getting caught in the bottom. Soon, the strawberries will float in their own juice. Boil over high heat, gathering the foam on top, until the volume in the pan decreases by almost half (20-30 minutes).

2. At this point, add the sugar at once (image on the left). Bring our strawberry jam back to the boil. After it starts to boil, reduce the heat to low to medium. Be careful, an abundant foam will form (pictured right), which is the protein residue in the sugar. This foam must be removed with a spoon, otherwise it can set the jam on fire. If not removed, this foam can also disturb the final preparation.

3. Boil the jam for another 10-15 minutes. Although it will look liquid, it will gel when cold. Let's try this way if our strawberry jam is ready: put a tablespoon of syrup on a flat plate and put it in the freezer for 4-5 minutes. If a thin lump forms on its surface and when it is pulled with your finger through the middle of the chilled syrup, a clear trace remains, which hardly comes back, it means that the jam is ready.

Simple recipe strawberry jam & # 8211 bottling

4. Put the strawberry jam in clean, sterilized jars with staples (or lids) that close tightly. The jars are placed on a metal tray while they are filled with hot jam, so that the glass does not crack. Staple / cover the jars filled with jam immediately with screw caps. Turn for 5 minutes with the lid down (create a vacuum) then turn over to the normal position.

Cover with kitchen towels in a thick layer to cool for longer. After complete cooling, check the lids carefully. Only then will we know if the jars are suitable for storage in the pantry. Each lid has a slightly higher circular portion, which, if the jar is tight and the lid has no defects (deformations), when the product is cold, will be drawn to the inside of the jar & # 8211 vacuumed. If we try to press on this more convex part, nothing happens, it doesn't crack and it doesn't give way. The contents of the jars, the lid of which clicks lightly when pressed, must be consumed immediately. The others can be stored in the pantry without problems, they will last over the winter.

Following this procedure, the strawberry jam will not need any preservative and will keep perfectly over the winter.

Serve with strawberry jam

Because, after filling the 4 jars, I had a little jam left, so early in the morning I enjoyed a breakfast with fresh bread with butter and perfectly gelled strawberry jam, exceptionally tasty.

Gift & # 8211 printable labels for strawberry jam

This recipe also comes with a small gift, a printable label for the strawberry jam. Depending on the size at which you print it, you can apply it on jars or just on lids, as I did.

Great job and great appetite, and if you are looking for more jam and jam recipes, you can find them by clicking on the picture below!

All my strawberry recipes you can find them with a click on the next picture!


I would also be interested in jam recipes on.

I would also be interested in the jam recipes you tried.

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Hi. Here is the sweetness recipe I tried. it's delicious
- 1 kg. nectarines / peaches
- 800 g of sugar
- juice from 1 small lemon

Method of preparation:
Bake nectarines / peaches, but hard ones, which are easily detached from the stone. Cut them in half, remove the seeds and cut them into cubes or put them in the machine, if you have a larger amount to prepare and you want the jam to have a fine consistency. Boil in a large saucepan over low heat, along with lemon juice for approx. 10-15 minutes, stirring all this time (so that the jam does not stick to the bottom of the pan)
When the composition starts to decrease, add the sugar and let it boil for approx. 30 minutes or until the jam becomes shiny. Put in dry and heated jars and tie with cellophane or staple.

APRICOT JAM is a jam that is extremely easy to prepare. Apricot jam is very fragrant and is usually prepared in summer, when it is the season of these fruits.
APRICOT JAM - Ingredients:
To prepare the most delicious apricot jam you need 4 kg of apricot - pitted, and four kilograms of sugar.

● 4 kilograms of apricots - without seeds

Now, in the fall, I'm crazy about pumpkin recipes. I adore him and the little one likes my pumpkin sweet recipes.
Pumpkin jam ingredients
1 kg of cleaned pumpkin pulp
800 g sugar
1 lemon (juice only)
100 ml water
1 whole apple, uncleaned
6 cardamom pods
1 ton of pasta
2-3 cm cinnamon stick

Method of preparation
Cut the pumpkin pulp into cubes appropriately large and about the same size. Put water and sugar in a pot over low heat. When the sugar has completely melted, add the diced pumpkin, lemon juice, whole apple washed and wiped well. Crush the cardamom pods and extract the seeds. Peel a squash, grate it and cut it into two or three pieces. Put the flavors in a small stainless sieve and put it in the jam. Let the jam boil over medium heat for about 45 minutes or until the pumpkin is perfectly cooked. Remove the apple, cardamom and tonka and then pass the jam with a blender, until you get a homogeneous paste (you can leave a few whole pieces in the jam, if you want). Put the jam back on low heat, for another 15-20 minutes. Stir in it from time to time to make sure it doesn't stick. Pour the hot jam into sterilized jars, then leave them on the kitchen table until the next day.

Green walnut jam, a traditional Romanian recipe, more expensive but very good
Ingredient:
2 kg of green walnuts (after cleaning, the quantity will be approx. 1 kg)
1 kg of sugar
100 ml bee honey (optional)
0.5 l water
juice of 2-3 lemons
a few cloves
1 cinnamon stick
2 sachets of vanilla sugar

Method of preparation:
Peel a squash, grate it and squeeze the juice. Careful! Use plastic gloves to protect your hands and not to stain them. The walnuts obtained after cleaning are put in cold water for 6-12 hours, the walnuts must be covered with water. The water is changed 2-3 times during this interval. Make a mixture of water, sugar, honey and lemon juice and put it on the fire (over high heat). When the syrup obtained starts to boil, add the walnuts and cloves, cinnamon and vanilla. The jam is kept on low heat until the syrup thickens. After the jam has cooled, it can be put in jars.


How to make cherry jam?

Ingredient:

Method of preparation:

Put the washed and pitted cherries in a pot, then pour the sugar over them. Leave them overnight, so that the cherries leave their juice. The next day, boil the cherries after mixing them with the lemon juice. Boil the cherries for about an hour, over medium heat, while stirring occasionally so as not to stick to the bottom of the pot. Be sure to always collect the foam that forms on top, as this removes toxins from the sugar.


Gelfix with Stevia sweetener

Gelfix leaves the jam where it belongs: in fruit. With Gelfix you always get the best jams, jams and jellies. One sachet is added to 350 g of sugar and 1 kg of fruit. The product is aimed at people concerned with reducing calories and reducing the consumption of sugar in the diet.

The Stevia plant is native to South America. Its strong sweetening property has been known for centuries. The natural sweetener obtained from Stevia is much sweeter than sugar (300 times) and has zero calories.

Allergenic

In accordance with current legislation, products containing ingredients that may cause allergic reactions or other intolerances require special labeling.

According to the legislation, these ingredients include:

Cereals containing gluten, ie wheat, rye, barley, oats, spelled wheat, durum wheat or hybrids thereof,
crustaceans,
eggs
over,
peanuts,
soy,
milk and milk products, including milk sugar (lactose),
nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts),
celery,
mustard,
sesame,
sulfur dioxide in a concentration greater than 10 mg / kg or 10 mg / l,
lupine,
molluscs
and derived products.

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    Is the sweet prepared with Gelfix good?

    What made me want to write about this Gelfix? I saw the ad today and my husband challenged me to a discussion. He had the great idea to buy some strawberries, to make jam. He remembered that I made a few jars of Gelfix wonder two years ago and it turned out pretty good. My answer was a resounding NO. Either we make real jam or we don't make it at all.

    I'm not going to tell you the whole preparation process so as not to bore you. For those who have not tried the "miracle" so far, just know that the fruit is mixed from the beginning with the powder in the bag and put to boil. It boils very little (I don't know exactly how many minutes from the moment the boiling starts). This would be one of the advantages of using this additive, that the jams are prepared much faster.

    A second advantage is that by boiling the dish less, it does not decrease as much as the traditional one decreases and you get a greater amount of sweetness. From 3-4 kilograms of fruit, fill 3-4 jars of 800 grams. It may seem interesting, at first, and the fact that using this GelFix. considerably decreases the amount of sugar we need to add to the preparation. In the Gelfix 3: 1 version, for 1 kg of fruit you put an envelope of powder and only 350 grams of sugar.

    If the jam prepared in this way is linked? Yes. What does it taste like? Super good in the first phase.

    You'd say it's wonderful, wouldn't you? It is not like that. Over time, I've discovered that it's no longer worth using Gelfix. First of all, the consistency of the sweetness goes more to that of a jelly. Secondly, this jelly, in contact with various dishes (like pancakes) a little warm, becomes a fresh colored water. It drains much harder than classic jam. Plus, the taste of the jam changed in just a few months. When you make it according to the normal recipe, the jam tastes almost the same even after two years, if the jar is well sealed. Not after 3-4 months, the fruits in the composition begin to change color (become dark brown) and lose any taste. You feel like you're eating a poorly coagulated jelly with a hint of fruit in it.


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