A tasty and healthy strawberry jam - the perfect replacement for store-bought alternatives.
1 kg peeled strawberries (2 liters)
110 - 160 g Sukrin icing (about 150 ml)
30 g powdered pectin
Wash and rinse the strawberries. Halve the larger berries. Remove any damaged berries. You can also use frozen berries.
Bring the berries quickly to the boil without Sukrin. Mix the powdered pectin with the strawberries. Simmer the mixture for approx. 2 minutes while stirring. Stir in the SukrinMelis and bring to the boil again, so that everything dissolves and cooks through.
Transfer the jam to clean, warm jars. Tighten the lid and place the jars upside down until cool. Keep the strawberry jam in the fridge.
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