Wednesday, August 6, 2008

Strawberry Jam

After the failed strawberry cupcake , I am stucked with punnets of strawberry. And still no luck in getting the pectin (a compound to make the fruit gel), I google and found a recipe that make do without pectin.

Make sure you use a pot big enough for the bubbling. It really bubbles alot when it starts to boil. I takes a long time to get from 105 degrees C, keep stirring so the bottom does not burn and be patient.

I keep it in a plastic container and freeze. If you refrigerate, pls consume within a week. It does NOT keep well.

It taste yummy with the vanilla ice cream :-)


Recipe Source: All Recipes

2 pounds fresh strawberries, hulled
3 cups white sugar
1/4 cup lemon juice (do not skip, it makes the jam tastes better)


  1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
  2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil (meaning it continues to boil even as you stir). Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
  3. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

    To test for jelling :
    Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

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