- 500g fresh strawberries
- 500g Cukier żelujący 1:1 (gel sugar)
[or Pectin + sugar, amount according to package directions]
- Wash the strawberries cut them into slices or quarters.
- Place the strawberries in a large bowl and crush them with a potato masher [picture 1].
- Add in 500g of the gel sugar mixture and stir over low heat until the sugar is dissolved [picture 2].
- Increase heat to high, and bring the mixture to a full rolling boil [picture 3]. Never stop stirring!
- When the mixture reaches a full rolling boil (it continues boiling even when you stir it), your jam is done [picture 4].
- Sterilize your jars and caps by boiling them in hot water for 5 minutes [picture 5].
- Carefully pour the boiling hot jam into the hot jars, leaving 1/2 an inch of space on the top. Wipe jar removing any stickiness and seal tightly with a cap.
- Now place the filled jars back into the water and let it boil for another 10 minutes so that the jar will seal properly [picture 6].
- Remove the jars from the boiling water and let it cool for 24 hours.
- You can check if the jars are properly sealed if the cap center is pulled down and does not move when you press on it.
- Properly canned jam can be stored unrefrigerated for 1 year. But once opened, remember to keep it in the fridge!
Peanut Butter and Jelly Sandwich