The jam does not have to be cooked with sugar. If you have diabetes mellitus or just keep an eye on your figure, you can prepare this berry delicacy with fructose. It will turn out to be no less tasty than with sugar.
It is necessary
- -large berries (cherries, black or red currants, strawberries) - only 4.5 kg;
- -fructose - 600 grams;
- - gelatin - 1 tablespoon;
- -water - 1, 5 l.
Instructions
Step 1
Prepare the berries: rinse thoroughly under running water in a colander, remove the stalks and seeds. Place the berries in a deep bowl, in which you will cook the jam.
Step 2
Start boiling fructose syrup. To do this, put a container of water on low heat, gradually add fructose, stir constantly. Add gelatin to increase the thickness and density of the finished jam.
Step 3
Pour the syrup into a bowl of berries, bring to a boil, boil over low heat for no more than 10-12 minutes, stirring constantly and skimming off the foam with a slotted spoon. Remove heat, stir for a while, then cover the bowl with a lid and let the jam cool and go, without removing the container from the heat, for about 1 hour.
Step 4
Rinse cans for preservation well, sterilize over steam for about 15 minutes each. Let the treated containers cool and dry. Put the lids for preservation in a saucepan, boil over low heat for about 3 minutes, drain the water, also let cool and dry.
Step 5
Spread the jam in dry prepared jars, cover with lids, close with a preservation key, turn it upside down for 1 hour, wrapping it in warm clothes - so the jam in the jars will settle down properly. After an hour, if the jam has completely cooled down, you can put the preservation in the refrigerator or cellar for long-term storage.
