Recently I started making our own jams / preserves, as DIY projects impresses me a lot. This recipe can yield a 3/4 of a jar of this jam. (If using 3 tbsp pectin and more sugar, we will get 2 jars of jam, but I made a small batch). Store bought pectin can be replaced by 1 apple. After tasting the chunks of fruits in this jam, I realized the importance of making them at home:) The Strawberry jam is a quick one and I enjoyed preparing this very much. Hope my readers love this version too!
Strawberry - 15 number
sugar - 1 1/2 cup
water - 1/4 cup
pectin - 1 tbsp
(or) apple - 1
Remove the stem and leaves from the fruits. Wash well and slice them into small pieces. (If not using pectin, then peel, core, shred an apple and add it the sliced strawberry).
Cook the strawberry and apple in 1/4 cup water.
After 5 minutes, add the sugar and cook till a candy thermometer reads 220 F.
(If apple is not added, then add the pectin and check the temperature).
(or) Take cold water in a bowl, put a drop of jam and see if it stays without dissolving. That is the stage we need. Switch off. Let cool completely and store in fridge or do the canning. Stays good in fridge up to 2 months, if handled with care.
(Time taken - 20 minutes).
Serve with bread toast, cake / ice cream topping.