Tuesday, 24 March 2020

Strawberry Jam

Fresh Strawberry Jam

Growing up in Pakistan there was no strawberry 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. Short while, lol.  As the years rolled by people started growing strawberries on their roof tops and soon we got to buy punnets of delicious fresh strawberry in season for a price. I often made this jam as anything fresh and home-made seems to way surpass anything one can purchase in a jar or can. 
Here is the simple fruity jam I share with you to try out for yourself.
This recipe could be termed as 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 fiber and 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 in cubes
In a pan add the sugar, top with the strawberries lemon juice and salt.
Leave 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.
Once all the sugar is melted bring to a boil. Cook for 30 minutes, Check for thickness.
Fill in sterilised jars and cool completely.
Refrigerate up to 1 year.

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