STRAWBERRY JAM

Prefixing "Homemade" sounded a cliche to me. That said, I am also not going to make you go through as to what jam means or what are the benefits of making a homemade version as everyone knows what jam is. Hence, off to the recipe. 


Preparation time: 5 min
Cooking time: 20 min
Category: Accompaniment, Preserve
Cuisine: World
Recipe Level: Easy
Spice Level : Sweet
Yield: 400 gm
Nutrition Facts
Servings 20.0
Amount Per Serving
calories 70
% Daily Value *
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 2 mg0 %
Potassium 35 mg1 %
Total Carbohydrate 18 g6 %
Dietary Fiber 0 g2 %
Sugars 17 g
Protein 0 g0 %
Vitamin A0 %
Vitamin C18 %
Calcium4 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS
  • 450 gm Strawberries
  • 300 gm raw sugar
  • Juice of 1/2 Apple ( check notes)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest ( optional)
METHOD
  • Wash and sterilize a 500 gm glass jar. Let it completely dry. Set this aside on the counter top. 
  • Place a stainless steel plate inside the freezer compartment. You will need it at the finishing stages.
  • Wash and chop the top of all the berries. ensure that there are no soft spots.
  • Roughly chop the fruit. Heat a thick bottomed vessel on low flame. Add the fruit mass.
  • When slightly warm add sugar and let it cook on medium flame.Within 5 to 7 minutes you will notice the fruits burst and starts letting its juices.
  • Simmer and let it gently bubble until everything becomes a mass and let the sludge slowly condense.
  • Meanwhile, peel apple to just get rid off the red skin that has wax coating (Superficial peeling would do. We need the inner white skin). 
  • Chop and make a smooth paste out of it with 2 tbsp water and pour this into the cooking mixture along with lemon juice and zest. 
  • Continue to cook until almost 3/4th of the liquid is evaporated and the mixture looks saucy. 
  • Now this is a tricky phase and take care not to under-cook nor overcook your jam. If you under-cook, you will get a runny jam. If you overdo, you will get a jam that looks like a petroleum jelly.  
  • Bring the frozen plate outside and place it near you. Drop a small portion of jam on to the cold surface and spread flat like a sheet. When you push it with your index finger, you should be able to see wrinkles.
  • If yes, then stop cooking and transfer the hot jam into sterilized jars leaving a head-space of 1 inch above.
  • Let it naturally cool. Cover the opening with wax paper or cling wrap and secure the lid. Store it in a cool,dry place and refrigerate it the next day. 
NOTES
  • I usually sun dry glass jars post washing and store them in a cool place post drying. This is best suited for jams that are consumed in a short span. There are different ways to sterilize glass jars. You can check here.
  • Apples are mainly added as it is very high in natural pectin content that helps the jam set well. Strawberries are poor sources of pectin. 



Comments

  1. Well written! What's the refrigerator shelf life? Try adding step by step pictures if possible.

    ReplyDelete
    Replies
    1. Thank you Ammu. I ve tried and tested jams like these before. Whilst, these get over very soon at my place, I can say that if the bottle is well sterilized, such preservative free versions can last for up to even 4 months in the refrigerator..

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