500 gms - Fresh Strawberries
350 gms - Caster Sugar
1 cup lemon juice
25gms - Unsalted butter
Method:
1. Cut the strawberries in half (be sure to remove the ones that have soft patches. The jam lasts longer if the strawberries are a bit under ripe) and drop them into a clean bowl.
2. Add 1/2 the caster sugar to the strawberries and mix them well
3. Cover with a cling film and keep it overnight in the fridge
4. When you take it out the next day the strawberries will be floating in a lovely juice (as the sugar melts and blends well with the strawberries)
5. Take a saucepan and add these strawberries to it with the juice. Add the remaining sugar and lemon juice and keep stirring (on low flame)
6. In about 30 mins you will find the jam slowly starting to set and forming a lovely texture (if you like it to be nice and spreadable switch it off immediately or else keep it a bit longer to form a more jelly like texture)
7. Add the butter to give it a glossy texture
8. Store the yummy jam in sterilised jam jars
You can make this with Apricots as well
Tip - You can always use extra jam to make 'Jam filled biscuits' - Just take 1/2 cup butter, 1/2 cup sugar beat them well. Add 1 cup plain flour and mix well to form a nice smooth dough. Pre-heat oven to 180 deg C. Take an oven tray, line with parchment paper / baking paper. Make dough into small flat biscuit shapes and make a small hole on top of these shapes. Fill it with the jam and bake this for 15 mins or until golden brown.
350 gms - Caster Sugar
1 cup lemon juice
25gms - Unsalted butter
Method:
1. Cut the strawberries in half (be sure to remove the ones that have soft patches. The jam lasts longer if the strawberries are a bit under ripe) and drop them into a clean bowl.
2. Add 1/2 the caster sugar to the strawberries and mix them well
3. Cover with a cling film and keep it overnight in the fridge
4. When you take it out the next day the strawberries will be floating in a lovely juice (as the sugar melts and blends well with the strawberries)
5. Take a saucepan and add these strawberries to it with the juice. Add the remaining sugar and lemon juice and keep stirring (on low flame)
6. In about 30 mins you will find the jam slowly starting to set and forming a lovely texture (if you like it to be nice and spreadable switch it off immediately or else keep it a bit longer to form a more jelly like texture)
7. Add the butter to give it a glossy texture
8. Store the yummy jam in sterilised jam jars
You can make this with Apricots as well
Tip - You can always use extra jam to make 'Jam filled biscuits' - Just take 1/2 cup butter, 1/2 cup sugar beat them well. Add 1 cup plain flour and mix well to form a nice smooth dough. Pre-heat oven to 180 deg C. Take an oven tray, line with parchment paper / baking paper. Make dough into small flat biscuit shapes and make a small hole on top of these shapes. Fill it with the jam and bake this for 15 mins or until golden brown.
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