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. 

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. 

To learn about Parsi food and read about this ancient cuisine you can order my cookbooks The World of Parsi Cooking: Food Across Borders and The Art of Pari Cooking; reviving an ancient cuisine. 

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