Its been long 2 months since I posted here. I have been busy in something else. That something is what I have waited for 9 long years!
People who know me well, may guess at it, but for those who don’t know me, I have joined back full time work. And I have been thrilled to bits about it. I have been making and photographing stuff. I have not been able to get dedicated time to post about it though.
This morning I woke up early feeling fresh and time on hand to do something that I have come to enjoy and love as I do my work – blogging! I would be a bit sporadic and inconsistent but I will be coming back here again and again. So don’t give up on me yet!!
Over to recipe, it’s the fag end of strawberries here and I have indulged in some cooking like strawberry jam and strawberry kulfi, recipes for both of which I will share here.
I adapted the recipe of no-pectin, no preservative jam from here, cause I trusted Priyanka of creating a simple and doable recipe. If you are looking for store bought firmness, then no-pectin recipe is not for you, but like me if you want lesser preservatives in your food, then you have come to the right place.
The tartness and sweetness is perfect and I loved the jam.
|1||kilogram of fresh strawberries, hulled and chopped|
|¼||cup of sugar|
|juice and rind of 1 lemon|
|a pinch of salt|
|1.||Place 3-4 spoons in freezer to chill. These will be used to test the doneness of jam later.|
|2.||In a large, heavy bottom pan, add strawberries, sugar, salt, lemon rind and lemon juice together to cook on slow flame. Allow it to cook on slow bringing it to boil. To reach a chunky consistency, you may need to mash the strawberries lightly using a potato masher. Alternatively you can use pureed strawberries in place of mashed if you do not like chunks in your jam.|
|3.||Continue to stir as the jam thickens and reduces. The bubbles which will form upon cooking, will also start to reduce in size and become thicker. This should take from 10 - 30 minutes depending upon the size of flame. For me it took me 25-30 minutes to reach as I cooked it entirely on slow flame.|
|4.||Bring out one of the chilled spoon and place a few drops of jam on it, and wait for few seconds. Run a finger through the blob of jam, and if it makes a clear path and doesn't come back, the jam is cooked. If it comes back, then cook the jam for another few minutes and repeat the check with a fresh chilled spoon.|
|5.||To sterilize the Jar: Wash the jars and preheat the oven to 160°C. Keep the jars in oven for about 20 minutes. Pour hot jam in hot jars. Do Not pour hot in cold jars. The glass will shatter. Seal jars when they both reach room temperature. It will stay refrigerated for 4-5 weeks.|
Recipe adapted from here.
You can take bubbles as a clue to doneness. When the jam first starts to cook, the bubbles are larger and thin. As the water starts to evaporate and the jam starts to thicken, the bubbles become smaller and tighter. Also, you can’t ‘stir the bubbles down.’ Which means, when you stir the jam, it still stays in a full boil. When this happens, it’s good to bring out the frozen spoon and start checking.
You can use the same process for other berries and fruits that you make jam with.