We grew up eating store-bought strawberry jam, and as many people might say, you don’t want to skim on jam! You also don’t want to know what they put in the jars. Long story short, we have been making our own jam for a couple of years now.
It was quite unnerving every time I read recipe for strawberry jam. Canning process, candy thermometer, pectin, sterilizing jars, those words kept popping up. After a while, I did find easy recipes, just strawberries, sugar and acidic agent. Ingredients I can actually find in my local groceries.
The most important point is that as long as you don’t need to can something that have shelf life longer than a couple of weeks, you will be okay to just experiment.
When the strawberries are not ripe, I use more sugar. If they are ripe, I use less. If I have no lemon at home, I substitute with lime juice. When I am in the mood of chunky strawberry jam, I remove half a cup of strawberries from the pan half way through cooking process and return them in the pan when done, that way I have big edible chunks of strawberries.
Try this, and you will never have store-bought jam again.
On another lighter note, these past days were Muslim New Year long weekend. I have been spending all weekend at home, cooking, trying new recipes, and washing many, many, many dishes. I also did some shooting of our 10 month old Yorkshire Terrier. Oh boy .. it was hard work. But he does look awfully good looking!
600 g fresh strawberries, quartered
200 g sugar
50 g lemon juice (from one lemon)
Combine all ingredient in a medium-size stockpot and bring to boil over high heat, about 5 minutes
Lower heat to a simmer. Cook for another 20 minutes, or until the jam thickens
Remove from heat and let cool completely
Keep in clean jar and refrigerate. Consume within two weeks
Step by Step