Since I’ve made my way into the path of homemade breakfasts, sandwich, peanut butter and jam possess an irreplaceable spot in my kitchen. At first, the store bought jam seems to be convenient with their mini size and eye-catching packaging, but as time goes by, its contained sugar start to bug me.
Although strawberry jam has many versions, we all know someone who will follow their own way of making strawberry jam and stick with it as a holy grail recipe. In this case, someone is me, I am someone.
So let’s see if there is any difference between my version and yours. Shall we?
- 500gr fresh strawberry
- 100gr sugar
- 20gr orange zest
- vanilla essence
Slice & mince the fresh strawberries until it becomes tender & a bit juicy. Pour it onto a saucepan on medium heat, along with orange zest and sugar.
Slightly stir the mixture for about 5-7′. Once the batter comes to the boil, turn down the heat a bit (you might want to add up some water to loosen up if it’s too thick, that depends on the amount of sugar you’re using).
Keep stirring until the whole batter is thicken enough to spread. Here’s a small tip: put a drop of your jam into a bowl of cold water, if it freeze right away and become solid, that’s when your jam is ready to go!
Store homemade strawberry jam in crystal jar or any small jug. Since there is no preservative, better finish it within a month. I’d suggest you to go for small batch, in case you wish to change the flavour from strawberry to pineapple or orange after a while!
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