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Tuesday, April 12, 2011


Strawberries(fresh) - 1 lb/16 oz
Sugar - 1/2 cup
Lemon juice - 1 tbsp

Wash and hull the strawberries. Blend the strawberries to a puree if smooth jam is preferred or for a chunky jam, crush until the strawberries are little chunks.
In a heavy bottomed saucepan or kadhai, add in the strawberries,sugar and lemon juice. Mix well.
Turn on the heat and increase to the highest temp. Bring the mixture to full rolling boil. Stir frequently.
Decrease the heat to medium and continue cooking for 20-25 mins until all the white bubbles are disappeared.
Turn off the heat and cool the jam for few mins.
Transfer to hot sterile jars while jam is warm.
Cool off completely before covering with lid and store in refrigerator.Stays good for a month.

For sterilizing jars, wash the jar and lid thoroughly in soap water. Then wash in warm water until all the soap foam is gone.
Preheat the oven to lowest temp and turn off. Place the jar and lid inside the oven upside down. Remove the jar when the jam is ready to be transferred to it.
Sterilize the jar on the day of usage just before starting with the jam.Previously sterilized jars dont hold good.

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