People think that making jam at home is a big hassle, but believe me, it is a very simple and easy process and the results are amazing! You will rest assured that no additives or preservatives are added to your jam. You can feed this jam to your child with Celiac disease on a slice of gluten-free dairy-free multi-grain brown loaf bread and know that he is eating a healthy and delicious snack!
Ingredients
- 1 kg fresh
or frozen strawberries
- 500 grams
(or 2 ½ cups) sugar
- 2 tbsp.
lemon juice
Method
- Hull and wash the strawberries (if you are using fresh ones).
- Put the strawberries in a thick-base pot and add the sugar.
- Mix well.
- Leave them uncovered for about 3-4 hours or until the sugar dissolves completely.
- Put a saucer (small plate) in the freezer to be used later.
- Put the pot on low heat, add the lemon juice, and stir well.
- Let the sugar melt completely and the mixture is heated through.
- Once the jam starts to boil, increase the heat and let it boil vigorously for 10-15 minutes.
- Use a spoon to skim any scum (or foam) that rises to the surface.
- If you do not like chunky jam, then use a handheld blender and whizz the jam few times.
- Take the cold plate or saucer from the freezer and pour some jam into it.
- Wait 30 seconds and pass your finger through it.
- If the jam stays separate and does not drip to fill the gap, then your jam is ready.
- If the jam is runny, let it boil for 5-10 more minutes.
- Put off the stove and wait few minutes before pouring the jam into clean jars.
- Put a cling film or wax paper on top of each jar before sealing.
- Keep jam refrigerated if you live in a hot weather or on the shelf in a cool weather.
- Jams can be stored up to 1 year. Refrigerate after opening.
Yields: two “0.5
liter” jars
No comments:
Post a Comment