Jam is one of the best complements for toast at breakfast time, next to butter (the third element of this invincible combo). Strawberry jam is a classic, as well as a perfect condiment to get the most out of this seasonal fruit, whose low pectin content we will enhance by adding a little lemon juice. The final cooking time may vary depending on the size at which we cut the strawberries and how ripe they are; if at the end of the program they are still not ready – they will be heavy when they cool down – we can start the program again and check them every 10 minutes or so. Many jam recipes include neutral gelatin; in this case we prefer to do without it for several reasons; first, the recipe would not be suitable for vegetarians; second, since our DEPAN bread maker does the work for us, we are in no hurry.
Productos con los que prepararla
Ingredients
- 1 k of strawberries (net weight of the strawberry to be used, once the stalk and the white part have been removed)
- 2 cups – measuring cup included – white sugar (400 g)
- 1 tablespoon – large side of measuring spoon included – lemon juice
Instructions
- Cut the strawberries into six or eight pieces each. If you want, you can crush part of the fruit and leave other whole pieces (you can also do this at the end).
- Place the stirring rod in the bread container. Add the cut strawberries, and spread the sugar and lemon juice over them. Leave to macerate for 20 minutes and activate program number 13.
- Once finished, check the texture of the jam by putting half a teaspoon on a plate and giving it a couple of minutes to cool down. If when you tilt the plate the jam does not drip, it is ready; if not, activate program 13 again and test it again every 10 minutes.
- When ready, put in sterilized jars and keep in the refrigerator. We can also sterilize the jam to extend its shelf life, putting the jars for 20 minutes very tightly closed and upside down in a pot of boiling water.