Homemade Strawberry Jam

This is a simple and fast method of cooking homemade jams. No pectin is added to firm this jam since strawberries itself contains medium level of pectin. After cooking immediately transfer the jam to a clean, warm and sterilized jar. Turn the jar upside down for 2 minutes, then invert and leave to cool. Cooked jams can be stored in cool dark areas for 6 to 12 months and after opening the jam can last for 1 month.

As I only cook a very small of jam, I think within few days will be able to finish all. I have reduced the amount added, so is best to consume the jam as soon as possible because high amount of sugar required in jams is not just used as a sweetener but also a preservative to inhibit the development and growth of micro-organisms.

Ingredient

• 500gm fresh strawberry
• 1 lemon juice
• 120gm sugar

Method

1. Wash and dry strawberry completely, halve the strawberries. Do not cut the fruits too small.
2. In a stainless pot, add the halved strawberries, lemon juice and sugar.
3. Using a hand whisk, stir and mash the strawberries over medium low fire.
4. Do not mash the strawberries too much, leave some chunks if you prefer a chunkier jam. Skim off any scum off the surface with a spoon. Stir continuously for 15-20 mins until the jam is thick and pulpy.
5. Store the hot jam into sterilized bottle and seal immediately.