Quick Strawberry Jam

🥘 Ingredients

• apple pectin
  24 g
• granulated sugar
  200 g
• lemon juice
  30 g
• rum
  20 g
• strawberry purée
  700 g

🍳 Cookware

• small bowl
• medium pot
• bowl

1. 1

   In a small bowl , combine granulated sugar and apple pectin . Pour the strawberry purée into a medium pot and bring to a simmer over medium heat. Stir in the lemon juice and rum .

   granulated sugar: 200 g, apple pectin: 24 g, strawberry purée: 700 g, lemon juice: 30 g, rum: 20 g
2. 2

   While whisking, sprinkle the sugar and pectin mixture on top of the simmering purée and mix until incorporated.
3. 3

   Tip: Make sure to sprinkle the sugar and pectin mixture evenly over the purée, rather than dumping the whole mixture in at once as it may clump into a ball.
4. 4

   Continue cooking the purée for 4 to ⏱️ 5 minutes , stirring occasionally until the purée has reduced to a thick jam texture.
5. 5

   Tip: To test for when the jam is set, spoon some onto a marble surface or plate, let cool for 1 minute, then run your finger through it to see if the jam stays put and doesn’t run back together. If it stays put, then it’s ready!
6. 6

   Remove the pot from the heat and let cool to room temperature. Transfer the jam to a bowl . Chill in the fridge, covered with plastic wrap, until ready to use.