Cooking strawberry jam (low calorie with stevia)
Step by step instructions for a low-calorie (sugar-reduced) strawberry jam with stevia with tips for very good shelf life.
ingredients
- 2 kg strawberries
- 1 pack of gelling aid 1: 1
- 500g granulated sugar
- 1 teaspoon of lemon juice
- 1/2 teaspoon of liquid stevia (that's about 40 drops)
I bought the 1: 1 gelling aid on offer / in stock. You can of course also cook this low-calorie jam with the other gelling aids.
Converted to other types of gelling aids:
- 1 sachet of Quittin 1: 1 according to the manufacturer enough for 1 kg of fruit and 1 kg of sugar (Reduced calorie: Max. 2 kg fruit, 1 teaspoon lemon juice, 500 g sugar, approx. 40 drops of Stevia liquid)
- 1 sachet of Quittin 2: 1 according to manufacturer enough for 1 kg of fruit and 500 g of sugar (Reduced calorie: Max. 2 kg fruit, 3/4 teaspoon lemon juice, 250 g sugar, approx. 42 drops of Stevia liquid)
- 1 sachet of Quittin 3: 1 according to manufacturer enough for 1 kg of fruit and 350 g of sugar (Reduced calorie: Max. 2 kg fruit, 1/2 teaspoon lemon juice, 125 g sugar, approx. 46 drops of Stevia liquid)
preparation
The strawberries are cleaned and washed, it is important to use only perfect strawberries. Then all ingredients are weighed and the fruits are cut small.
The order of processing is particularly important in this gelling, otherwise the jam does not gel. First the strawberries are mixed with the gelling aid and with 1 teaspoon of lemon juice for better consistency and brought to a boil. If you would like a firmer jam, take only 1 kg of strawberries, 1 pkg of gelling aid 1: 1, half a teaspoon of lemon juice, 250 g of sugar and 20 drops of liquid stevia.
Only now, 500 g of granulated sugar and about 1/2 teaspoon of liquid stevia are added. Let it boil for another 10 minutes while stirring constantly. You can skim the resulting foam on the surface, but you do not have to. At the end you make the gel sample by placing a small blob of jam on a plate and holding it at an angle. If it is too thin, cook it for another minute.
TIP 1 for durability: Small glasses provide variety and the spoiling in the refrigerator is thus prevented. For the Christmas bakeries you may take larger screw jars.
TIP 2 for durability: The jars and lids must be clean and without damage.
TIP 3 for durability: So that the jars do not jump when filling in the boiling jam, they are rinsed with hot water and allowed to drain them upside down. It is important that you do not reach into the glasses with your fingers or dishcloth and do not touch the lid on the inside. In this way, worked clean, no jam is more moldy.
Tip 4 for durability: If necessary fill the hot jam with a filling aid up to 1 cm below the rim into the screw jars. The rest of the jam, I brush boiling hot, using a Teigspachel, in the glasses. If necessary, wipe the edge with kitchen paper and close the glass immediately.
TIP 5 for durability: For better durability, turn the glasses upside down for 10 minutes to create a vacuum in the glass. It also serves to control whether the lid is properly seated.
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