Tuesday 24 March 2020

Strawberry Jam

Fresh Strawberry Jam 

Growing up in Pakistan, there were no strawberries to be bought until I was in my late teens. However, loving store-bought strawberry and raspberry jams, I was thrilled when, on one of my frequent visits to Bombay-Mumbai now, I got to hull, chop and make delicious strawberry jam with my Villie fui. I clearly remember sealing the bottles and bringing them home with me, knowing they would be treasured for a while, a short time. As the years rolled by, people started growing strawberries on their roof tops, and soon we got to buy punnets of delicious fresh strawberries in season for a price. I frequently make this jam because anything fresh and homemade seems to be far better than anything purchased in a jar or can. 
Here is the simple fruity jam I want to share with you to try out for yourself. 
This recipe could be termed a preserve if you prefer the chunks of strawberry in your jam! 

 Jams are made from fresh fruit pulp and pieces, while marmalade is made up of the skin and its flesh. Jellies are the product of the juice from the fruit, clear and sieved free of any fibre, while preserves are chunks of fresh fruit.


Fresh strawberry jam

Makes 1 1/2 kg or 3 lb of jam

1 kg- 2.2lb fresh hulled strawberries
1/2 kg - 1 lb sugar
juice of one lemon or lime
1/4 tsp salt

Wash, clean, and chop the strawberries into cubes. 
In a pan, add the sugar, then top with the strawberries, lemon juice, and salt. 
Leave it aside for an hour. 
On a low flame, mix the jam until all the sugar crystals are dissolved. Do not let it boil. 
Use a brush and cold water to wipe the sides down. 
Bring the mixture to a boil once all of the sugar has been melted. Cook for 30 minutes. Check for thickness. 
Fill sterile jars with the mixture and allow to cool completely. 
Store in the refrigerator for up to a year. 

Keep the size of strawberries equal. 
If you prefer it mushed rather than in chunks, slice the strawberries thinly instead of in cubes. 
Apple is a perfect pectin to add to this. Use just a very finely chopped quarter of a peeled apple for this while it is starting to cook.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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