It’s been a year now since I started to make jam at home.
Strawberry season is at its peak right now, so why not take advantage and make
home made strawberry jam, it is easy to make and only involves a few
ingredients. While making jam, it is advisable to simmer the fruit and sugar
really slowly. This process extracts the fruit's natural pectin. Once the sugar
has dissolved, boil the mixture rapidly for about 10 minutes. Although most
recipes don’t use salt while making jam, but I do like to put a bit of salt in
too, just to balance the taste…
1 lb of Strawberries (around 500 gm)
1 lb of Sugar ( you can use same amount of sugar or u can also use 3/4 cup of sugar, its all up to you, if you are calories conscious then you can use less)
1/2 tsp salt (optional)
1-2 tbs of lemon juice
one sterilized jar of jam (in a saucepan, boil the jam jar for 10 minutes. Once sterilized, remove from heat and dry thoroughly).
Ingredients:
1 lb of Strawberries (around 500 gm)
1 lb of Sugar ( you can use same amount of sugar or u can also use 3/4 cup of sugar, its all up to you, if you are calories conscious then you can use less)
1/2 tsp salt (optional)
1-2 tbs of lemon juice
one sterilized jar of jam (in a saucepan, boil the jam jar for 10 minutes. Once sterilized, remove from heat and dry thoroughly).
Method:
1) Wash
2) Now when u see the sugar has dissolved take it out of the fridge, put it in a large pan. Heat over low heat and let it simmer gently for about 10 minutes.
3) Turn the heat up to medium-high and boil the mixture rapidly for 20 minutes stirring occasionally. To check if the jam is ready or not, place a spoonful of jam on a saucer and put it in the fridge for two minutes. Touch it with your finger and if it "wrinkles", it's ready. If not, boil it for another 5 or 10 minutes and then check again.
4) When the jam is ready (when you feel its getting thick) then remove the pan from heat and let it cool down. Pour it into the jam jar and then let it cool completely before puting the lid on it.
Note: You can also add a few drops of strawberry extract/essence before turning of the flame to give some extra burst of flavour.
2) Now when u see the sugar has dissolved take it out of the fridge, put it in a large pan. Heat over low heat and let it simmer gently for about 10 minutes.
3) Turn the heat up to medium-high and boil the mixture rapidly for 20 minutes stirring occasionally. To check if the jam is ready or not, place a spoonful of jam on a saucer and put it in the fridge for two minutes. Touch it with your finger and if it "wrinkles", it's ready. If not, boil it for another 5 or 10 minutes and then check again.
4) When the jam is ready (when you feel its getting thick) then remove the pan from heat and let it cool down. Pour it into the jam jar and then let it cool completely before puting the lid on it.
Note: You can also add a few drops of strawberry extract/essence before turning of the flame to give some extra burst of flavour.
What is the shelf life of this jam ?can it survive at room temperature or we need to refrigerate it
ReplyDeleteHi Shazia... shelf life is as long as it lasts... ... yes you can leave it at room temperature.. it will stay perfect.. but in very hot and humid weather i would suggest to it in refrigerator :)
ReplyDelete