To me, there is nothing more satisfying than being able to make everything at home. The sense of making your own fresh food and not buying every single thing from the market is oddly gratifying. And of course, it is way more healthy, cooked without preservatives and filled with love!
As a kid, I used to be so fascinated with jams and jellies. My mother used to make jam every once in a while and I used to think of it as something magical. This continued for a while. In college, I had visited a jam factory as a part of an excursion. This jam factory is a big name now and they make all kinds of jams possible – blueberries, strawberries, guava, apple, gooseberry…you name it and they make it. Even that fascinated me a lot! But I still did not start it on my own until recently.
It all started when I began baking my own bread. Once that happened, I asked myself why shouldn’t the complements to bread also be made at home! So my journey of making homemade jams, jellies and marmalades started. And the journey is still on.
So here I am sharing all of them with you one by one. The first one this is chunky strawberry jam. I call it chunky because it has the crunch in each bite because of the seeds. Another way to make this is by grinding the strawberries in a mixer with some water and then cooking it. I have kept it a little more rustic by just cutting the strawberries into chunky pieces and then cooking it.
All you need is four key ingredients and then magic! I wish I knew how easy this is earlier in life. Better late than never!
Here’s a look at the recipe.
Preparation time – 10 minutes
Cook time – 10-12 minutes
- 250 g fresh strawberries, cut into thin slices
- 1/4 cup sugar
- 1 tsp lime/lemon juice
- 1/4 tsp cinnamon powder
- Place a pan on the stove on medium flame and add the chopped strawberries and sugar.
- Let it simmer on low heat and allow the ingredients to slowly combine and start to melt.
- Once the strawberries start to melt and the sugar starts to caramelise, add the lime juice.
- Wait for the jam to turn sticky. Keep stirring continuously on low heat.
- Once the jam is thick, garnish with cinnamon powder and turn off the heat.
- The jam will be done when it sticks to your spoon and does not drip off.
- Transfer jam immediately to a glass jar or it will stick to the pan.
Make sure once your jam is cooked, you test it out with a spoon. If the jam sticks to the spoon and does not drip off, it means it is ready. Do not overcook it.
Transfer the jam immediately to a jar while hot or else it will stick to the pan. Save up for up to a week! Enjoy and let me know how it turned out for you.
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