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Below are the ingridients that are required to produce a tasty Vivid Strawberry Jam with Pulp:
- Prepare 2 of packs – about 600 grams Strawberry (small).
- Get 180 grams of Sugar (granulated sugar).
- Prepare 1/2 of Lemon juice (or lemon concentrate).
Ready with the ingridients? Here are the procedures on cooking Vivid Strawberry Jam with Pulp:
- Rinse strawberries well and remove stem. Mix with granulated sugar in a bowl. A 1:3 sugar to strawberry ratio is a good proportion..
- Leave overnight. The water will start coming out from the strawberries after just one hour. After one night, the water will cover the strawberries..
- Transfer to a pot and add lemon juice. Bring to a boil over high heat. Neatly remove any scum bubbles from the surface. Turn the down heat slightly but keep boiling all the time..
- Once the liquid starts to thicken, turn down the heat a little more. Keep stirring until you have your desired consistency. Then pour into a jar while it is still hot. The estimated cooking time is just over 10 minutes. Boil and reduce the jam down quickly to keep the vivid red colour..
- If you want to use this as a filling, leave the jam in the pot to cool. It hardens in the residual heat..
Cook pulp without water until soft; press Although it may seem like these two sticky-sweet spreads are virtually the same, there are some differences to note. Since jam is made from crushed fruit or pulp, it tends to be chunkier (but not as chunky as preserves) and more flavorful, but less spreadable. On the other hand, jelly is only made from juice or syrup, so it's easy to spread but doesn't bring as much to the table in terms of flavor. When I have leftover pulp from making BlackBerry Jelly I take the pulp and add some Grape or Apple juice and make Jam out of it. The pulp will plump back up.
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