Strawberry jam recipe
by Elena Adell
Who doesn’t remember with nostalgia the jam that grandma used to make and whose recipe was kept so secretly?
Well, our Chef Elena Adell shares hers with us, generously, so that you can enjoy it with toast or biscuits for breakfast or whenever you like.
In addition to the infinite number of way we can use this strawberry jam, with yoghurt, in cakes, in sweet snacks, among others.
If you want to know more about the sugar in pastry, press here.
250 g Strawberry
125 g Sucrose (1)
50 g Liquid glucose
25 g Sucrose (2)
2,25 g Yellow pectin
15 g Lime juice
1 un Lime zest
Chop the strawberries and add the lime juice.
Mix them with sucrose (1) and glucose and temper to 40ºC.
Wait for the sugar to melt creating the light syrup.
Add pectin mixed with sucrose (2) and save for 24 hours to encourage the correct osmosis.
Afterwards, cook the jam up to 62ºBx.
Add the grated lime rind.
Store in airtight jars.
Recipe for 2 pots of 150ml.