Strawberry Vanilla Jam / Pekmez od jagode i vanilije

I’m really excited that strawberries are again in season. A couple of weeks ago I’ve picked up some from our local farmer’s market and decided to make a small batch of jam. I’m not that confident yet when it comes to home canning, so I’ve used a pack of gelling sugar to ensure my jam doesn’t go bad. Also, the gelling sugar allows that you cut down on total sugar amount, which I think is great because I prefer things on less sweet side.

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INGREDIENTS:

(Yields around 3 jars of jam)

1250 g strawberries

1 vanilla pod

500 g sugar, divided

1 packet of 2:1 gelling sugar (I used dr. Oetker)

METHOD:

First prepare your jars and lids by washing them well in hot soapy water. Wash and hull strawberries, then cut in halves and quarters, depending on their size. Halve vanilla pod lengthwise, scrape out the seeds and dump the pod and the seeds in a pot together with strawberries. Sprinkle strawberries with 2 tablespoons of sugar and a packet of gelling sugar.

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Place everything on high heat while stirring frequently. When the jam reaches boil, mash strawberries up or use an immersion blender on them to reach the desired consistency. Add the remaining sugar and cook for three minutes while stirring constantly. Skim off any foam, fish out vanilla pod and ladle the jam among prepared jars. Wipe the rims clean and seal. The jam might seem very liquid at this point, but don’t worry. It will thicken a lot as it cools down.

If you want to be extra careful, you can place the jars in a hot water bath for 10 minutes, or place them in the oven set on 150°C for 20 minutes. Allow the jars to cool completely before storing the jam in a cool and dark place.

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Jako sam sretna što su jagode opet u sezoni. Pred par tjedana sam od onih koje sam kupila na lokalnoj tržnici odlučila napraviti malu turu pekmeza. Još uvijek mi je klimavo samopouzdanje kada je u pitanju konzerviranje u kućnoj radinosti, pa sam pekmez radila sa džemfixom da budem sigurna kako se ništa neće pokvariti. Super stvar je da radi džemfixa možete smanjiti količinu šećera, što mi odgovara jer ne volim pretjerano slatke stvari.

SASTOJCI:

(Za oko 3 teglice pekmeza)

1250 g jagoda

1 mahuna vanilije

500 g šećera, podijeljenih

1 paketić 2:1 džemfixa (ja sam koristila dr. Oetker)

PRIPREMA:

Prvo pripremite svoje teglice i poklopce tako da ih dobro operete sa deterdžentom i vrućom vodom. Operite jagode, maknite im peteljke i raspolovite ih ili raščetvorite, ovisno o veličini. Raspolovite mahunu vanilije po dužini, postružite van sjemenke i ubacite mahunu i sjemenke skupa sa jagodama u lonac. Posipajte jagode sa 2 žlice šećera i džemfixom.

Stavite jagode na jaku vatru i kuhajte uz učestalo miješanje. Kada pekmez zavrije, zgnječite jagode ili ih usitnite štapnim mikserom do željene konzistencije. Dodajte preostali šećer i kuhajte 3 minute, stalno miješajući. Skinite pjenu, izvadite i bacite mahunu vaniliju, pa podijelite pekmez među pripremljenim staklenkama. Obrišite rubove staklenki i dobro zatvorite. Možda vam se čini da je pekmez jako rijedak, ali ne brinite. Kako se bude hladio, tako će se skroz zgusnuti.

Ako želite biti ekstra oprezni, možete staviti staklenke u vodenu kupelj na 10 minuta ili u pećnicu zagrijanu na 150°C na 20 minuta. Pustite da se staklenke do kraja ohlade prije nego što ćete ih odložiti na čuvanje na tamnom i hladnom mjestu.

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Strawberry Vanilla Jam / Pekmez od jagode i vanilije

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