Ah,
strawberry season. The best time of the year! It’s time for strawberry and
banana yogurt, cake and homemade strawberry jam. This is the recipe of old
fashioned strawberry jam.
It is easy to make and had perfect texture. Plus it doesn’t use Pectin!! I would rather let the natural pectin in the fruit work. Plus I prefer a softer jam to a more gelatinous one.
It is easy to make and had perfect texture. Plus it doesn’t use Pectin!! I would rather let the natural pectin in the fruit work. Plus I prefer a softer jam to a more gelatinous one.
As
my little one likes jam the most, so I am always trying and making different types
of jam. Homemade jams have a very fresh and rich taste as they are free of any
artificial color and flavoring and preservatives.
This
recipe does have 3 simple ingredients – fresh strawberries, sugar and lemon
juice. Doesn’t much simpler than that. This recipe does have sugar too, but the
ending result is worth every sugary spoonful.
So
if you are a huge fan of freezer jam, this recipe would be your new favorite. This
tastes just about the same, like fresh strawberries.
You
can make jam smooth or make it slightly chunky; I personally prefer a little
chunky jam. Choice is yours. But you have to be careful about the thickness and
the texture of the jam; else the strawberry jam recipe is quite simple to
follow.
First
you will want to want your jar and lid in some hot soapy water. Or place the
lids of your jars in a small saucepan and cover with water, bringing it to a
simmer without boiling. Let it dry completely. This will ensure a good shelf
life.
Step by step recipe
of strawberry jam:
Wash
the strawberries well and remove the stems. Here i have used 750 gm or 1.65 Lb. strawberries.
Puree
them or chop them in small pieces, depending upon the consistency of jam you
like.
Add
them in a cooking pan and then add 350 gm or 1½ cup sugar and mix.
Cover the pan and let it rest for 2 hours. Mash
the strawberry slightly with a masher or spoon.
Put
the pan on the stove and cook on low heat till the sugar dissolves. Now
add 1½ tsp lemon juice. Mix and boil for 5 minutes.
With
a spoon try to remove the scum formed on the top of the jam. This helps to get
a clear and bright color jam.
Keep mashing the strawberries in
between.Turn
heat to medium and let strawberries boil rapidly for 5 more minutes.
When
the jam starts to thicken, turn off the stove. Remember the jam will thicken
more once it comes to room temperature.
After
the jam cool down completely, Pour the jam into sterilized glass jar and put on
the lid and keep refrigerated.
Below
is the printable version of this recipe:
Strawberry Jam
recipe below:
Home
made fresh chunky strawberry jam
AUTHOR:
Monali
RECIPE
TYPE: Pickles and Jam
CUISINE:
International, World
SERVES:
10
INGREDIENTS (measuring cup used, 1 cup=237
ml)
DIRECTION
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