Recipe: Strawberry Jam

Recipe: Strawberry Jam

Make: 8 oz.
Prepare time: 30 minutes.

INGREDIENTS:
Fresh Strawberries – 350 gram
White Rock Sugar (smashed) or white sugar – 180 gram
Lemon – 1/2 (squeezed for juice, approximately 3 tablespoon)

UTENSILS & TOOLS:
Sterilized Glass Jar with lid – 8 oz.
Saucepan
Spoon
Bowl
Kitchen Weighing Scale

METHOD:

Wash strawberries and cut into cubes.

Stir through rock sugar and add lemon juice.

Cook over medium heat, stirring constantly until strawberries are soft.

Remove 1/2 of soften strawberries into a small bowl and set aside. Continue to cook until remaining strawberries are mostly dissolved.

Test a dip of mixture on a cold surface, it will thicken when it’s cool down.

Add back the strawberries when the consistency is right and stir until it is boiled and mixed well.

Skim foam and pour the jam into a sterilized glass jar. Seal the lid after it has cooled down.

Keep in fridge for longer serving date.

Note:

If the strawberry is sour, reduce the lemon juice and add a little more sugar.

If you prefer to have tangy lemony strawberry jam, add more lemon juice.

If you like smooth strawberry jam without the chunks, cook all of them until they all dissolved.

Simple Ingredients: Fresh strawberries, lemon and rock sugar or white sugar.

Wash and remove the green leaves of the strawberries. Let dry.
Cut strawberries into smaller pieces.
Add rock sugar and lemon juice, stir through in a saucepan.

Cook over medium heat, stirring constantly until strawberries are soft.
To make chunky strawberry jam: Remove 1/2 of soften strawberries into a small bowl and set aside. Continue to cook until remaining strawberries are mostly dissolved.

Test the jam consistency by placing a dip of mixture on a cold surface, it will thicken when it’s cool down to room temperature.
If you have removed some strawberries for the chunky texture, add them back and stir until it is boiled and mixed well.

Skim foam and pour the jam into a sterilized glass jar.
Wipe the jar mouth with clean cloth dampened with boiled water.
Seal the lid after it has cooled down.
Keep in fridge for longer serving date.

Spread the jam onto the bread for a quick kick-start morning breakfast!!! I find that spreading jam with a teaspoon is easier and faster, it is just my way Hope you like this recipe and the method to make your own homemade strawberry jam.