Wednesday, 1 October 2008

Homemade Strawberry Jam

Since Strawberries are in season now and the supermarkets are also having sale on it. I decided to grab a few boxes of fresh strawberries to try making some Strawberry Jam. To my surprised they really turn out well and it taste fruit and fragrant and you can also control the sweetness of the jam. The different between these two is Jam is made from chunk or slices of fruit pieces. Preserves are made from whole fruit, or at least larger pieces.


And how easily a jam sets depends on the pectin content of the fruit. Some fruits, such as gooseberries, redcurrants, blackcurrants, citrus fruits, apples and raspberries, set very well; others, such as strawberries and ripe blackberries, often need to have pectin added.

Fruit preserves refers to fruits or vegetables that have been prepared and canned for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well.

Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid. The fruit is heated with water and sugar to activate the pectin in the fruit and the mixture is then put into containers.


For the 1st batch of my jam making I used fresh strawberries slices with sugar, candied ginger, lemon juice and lemon rind. The candied ginger really give a bite and fragrant taste to the final product.

Ingredients: (make about 1 to 1 1/4 cup)
2 Cups of Strawberries Slices
1/2 Cup Of Castor Sugar
1 Tablespoon Of Candied Ginger
Rind of 1 Lemon
1 Tablespoon Lemon Juice

Methods:
1. Rinse the strawberries in a basin of water the check for soft spots (which must be removed) and discard any berries with bruises and sliced them into equal thickness.
2. Place a saucer into the freezer to chill as you'll need this when you come to test the setting point of the jam.
3. Next bring a pot of water with jam bottle in it to a boil and boil them for 10 minutes or so to sterilize them, removed and invert for them to dry.
4. Place all the above ingredients in a heavy-duty saucepan(choose a slightly higher saucepan as the mixture will rise as it boils) and bring to boil over medium high heat and stirring occasionally .
5. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary.
6. Cook about 10 minutes, until mixture begins to look syrupy and thickens slightly.
7. Spoon ½ teaspoon of the hot mixture onto the cold saucer and let it rest for 30 seconds. (the saucer to one side; jam should be a soft gel that moves slightly).
8. If mixture is thin and runs down side of plate, the gel is too soft. Cook jam 1 to 2 minutes longer, stirring constantly and repeat the test again.
9. Once the mixture is stiff enough remove from the heat and start filling the jam bottle.
10. Let the jam cool and screw the cap on, the jam needs to be refrigerated to prevent mold from forming.

Note:
a) To get 2 cups of sliced strawberries you need about roughly 1 1/2 - 2 boxes of strawberries which is about 20 - 25 depending on the sizes.
b) This homemade jam can be kept refrigerate for about 2 weeks.


Upon the success of the 1st batch of homemade strawberry jam, I decided to try another round using slightly different ingredients. I have omitted the candied ginger and I replaced the lemon rind and juice with Lime instead. And this 2nd batch of Strawberry Jam do taste much fragrant and refreshing without the ginger taste. The methods of making will the same as above, just replace the lemon with lime. Do give this a try and you will realised that actually making jam is so much easier and it's so fresh to eat homemade jam. Posted by Picasa

7 comments:

  1. Hi Ellena,
    Thanks so much for this recipe! Made some strawberry jam and it turned out nice. I used the same recipe for making apricot jam, but have to put additional sugar. :) But I liked the apricot jam as well, sweet and sour! Even most of my friends whom I gave the jam to love it. This is the easiest and most successful jam recipe that I've made. Thanks again!

    ReplyDelete
  2. Hi Glory,

    Thanks for your feedbacks and sharing of your apricot jam making. I am also a fan of apricot jam but in Singapore we don't really can get hold of fresh, juicy and nice apricot for us to experiment with the jam making....hahaha... But i am glad that it turns out great over at your ends.... So share with me more on the cooking advanture..... Cya...

    Regards
    Ellena

    ReplyDelete
  3. hi Ellena... found your blog through your fb post... you have a pile of recipes ..I enjoy reading your blog...

    ReplyDelete
  4. hi Ellena ..Pauline Chan visiting you...saw your invited post in your fb...read it and was directed to your blog...enjoying reading your blog...

    ReplyDelete
  5. Hi Pauline,

    Thanks for popping by :)

    ReplyDelete
  6. hi ellena,

    was wondering whether i can replace the strawberries with blueberries instead? :)

    ReplyDelete
    Replies
    1. Hi Rosniati,

      Yup! You can replace it with blueberries. Indeed i have a similar recipe using blueberry but it is in Chinese version.

      Delete

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Regards
Ellena (Cuisine Paradise)

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