July 1, 2014

Strawberry Jam Recipe | Homemade Strawberry Jam





        As promised on Strawberry Sherbet recipe post, here is my strawberry picking story - Our family along with RV's made a trip to Alstede Farms and enjoyed the Father's day weekend with   Strawberry picking - What? Father's day and strawberries? Yes we did and it was truly fun. Berries were so juicy and fresh from the stem that we kept eating pounds of them while picking. The freshness of the strawberries in fact made even my hubby munch them. He would never touch a single berry when I buy from stores. 6 adults + 2 Kiddos = 12 Pounds of fresh strawberries, well that was our result and we realized a little late that we picked more than we need but had no regrets. As RV ran through the jam recipe, I was sure I was going to make it. 






           Kissan Jam was my favorite during my school days and was always excited to eat my lunch when my mom packed Bread, Butter and Jam. That was an unusual treat in our joint family. Today I am so happy that I'm making this with fresh ingredients and loads of love for my loved one's. I didn't want to waste berries by taking just the pulp so I crushed the berries very well and loved the seeds in every scoop of the jam. You can try this recipe with or without Fruit Pectin i.e. add a peeled and chopped green apple or some gooseberry for natural pectin. It is super easy to make and your family will love the taste better than store bought jams. I got exactly 5 pints of Jam.






            The proudest moment was when my little one had that on her breakfast bread instead of her regular Nutella the next day and told me "Amma Yummy aanu" (Mom its yummy). This is the first time I'm making too but trust me it is super easy and can be stored for up to a year in the refrigerator. 






Ingredients: (Yields 5 Pints)
  • Fresh Strawberries - 2qt / 5 Cups of crushed fruit
  • Sugar - 7 Cups
  • Lemon Juice - 4 Tablespoons
  • Fruit Pectin - 1-3/4 Ounce / 49 grams
  • Butter - 2 Tablespoon
(Strawberries should be crushed and then measured to get 5 cups exactly. If you prefer chunks then cube to small pieces and measure them. You can avoid fruit pectin by adding one peeled green apple paste to this)



Method:

  • Clean the Strawberries, Remove the stem and knob. Add them to a heavy bottomed cooking pot.


  • Crush the Strawberries with a potato masher and measure it. It should be exactly 5 cups. 


  • Keep your pectin and lemon juice ready at room temperature.


  • Keep the pot of crushed strawberries on low heat on the stove top and add lemon juice, pectin.


  • Add butter along and keep stirring in between with a whisk so that it does not get burnt.


  • In about 15 minutes it will start to boil slightly with bubbles. Add 7 cups of sugar altogether and stir well.


  • Increase the heat to medium and stir until sugar melts completely. At this stage the mixture will look brownish red. Keep stirring often and in about 10 to 15 minutes the mixture will come to a rolling boil. Let it boil vigorously i.e. even if you stir, the boiling will not go down.


  • Now take a plate and pour a dollop of jam in it. Spread it around just by tapping the plate slowly on your counter top. Refrigerate the plate for 2 min. Now remove the plate and push the jam using your index finger. it will ripple together without sticking to your plate and that means your jam is ready. 


  • Remove the foam to the maximum possible and switch off stove, move the pot away from that hot burner. Let it sit for 10 minutes. Keep the sterlized bottles ready and pour the jam to each bottle using a funnel.


  • Remember to pour only till the rim of your bottle. Close the lids and cool them down for 24 hours. 


  • Jam is ready for your next day toast.



Happy to send this recipe for the event "Lets Cook With Strawberries"

Happy To link this recipe with Haffa's "Back to School Lunch Ideas Event"