Sunday, April 25, 2010
Sugar- 1 1/2 cup/to your liking
Lemon juice- 1 1/2-2 Tbsp
1.Clean ,hull and mash the strawberries.If you want to have chunky jam/preserve do not mash much.
2.Throw in all the ingredients in a thick bottom ,deep pan and keep the heat on medium low and mix well to dissolve the sugar.
3.Stir continuously and increase the temperature and let it boil.Be very careful, once it starts boiling the syrup will start spluttering.So it's wise to use a bigger pan and longer spatula.
4.Switch off the heat once the water is almost absorbed ,but not completely and transfer to sterilized jars.If you are going to have it soon,and not going to seal the jars like me, refrigerate it.
1.Do not fill the jars full,as I've done,if you are storing for a long time :-)
2.You have to decide the amount of sugar according to the sweetness/sourness of the fruit.
3.This is a pectin free preparation as you can see,which is quite simple yet very tasty.
4.I didn't have any sterilized jars and I'm not going to store it longer.Half of it is already gone :-)
5.I have referred many sources to see how to check whether it's boiled enough if you do not have a candy thermometer(it's 220 degree F on candy thermometer)and here is one : Dip a spoon in jam and slide it.If the jam drops down as a sheet/run together then it's done.