Strawberry jam

Best Strawberry Jam – No pectin. Just sugar and lemon. Ready in 15mins

This is the best way to use British strawberries at the peak of their season and you will instantly fall in love with the extraordinary fresh taste of this beautiful jam!

The beautiful red colour of strawberries will turn into a gleaming ruby red shade and taste heavenly when the jam is made.

I was careful not to use pectin or any other chemicals in this recipe but the humble lemon juice and white sugar. The natural sweetness of strawberries along with their subtle sour taste is incredibly enhanced and more pronounced by lemon juice. Also, lemon juice acts as Pectin.

Also, I personally like the homemade touch of this gorgeous jam and the utter simplicity of the whole process of making it. The combination of strawberries, lemon juice and white sugar make magic!

Check these tips out before launching yourself into making jam

**Remember, never to exceed the boiling time

**5 mins to dissolve sugar

**15 minutes of boiling in high flame

**Let the jam rest in the same pan to cool off. The heat in the same pan will gradually make the syrup thicken and turn it into the right consistency of jam!

If you fancy, a no bits jam, cut the strawberries into tiny pieces and crush them with your fingers. Or, else, crush with a back of a potato masher and send the pulp through a sieve to avoid any bits. Do not attempt to crush the strawberries with a blender before making the jam because that will dull the beautiful red shade.

Before you start, place a metal spoon/plate in the freezer. After the boiling process is over, drop a little blob of syrup on the chilled spoon/plate and check if it stays wobbly like jelly on the spoon or drips down. If it doesn’t drip down, voila! the consistency of your jam is perfect!

Ingredients needed:

 Juicy good quality strawberries washed and dried (stem removed) 800g
 White sugar 700g
 Lemon juice 1/2 lemon 
Change the quantities proportionately if you are taking a different weight of strawberries

Important tips – timings

  • 5 min – low flame – to dissolve the sugar
  • 15 min – high flame – to boil the syrup
  • Rest in the pan until completely cooled off

Let’s make:

My Amazon picks:

  • Cut the strawberries into small pieces. You can leave a few small whole strawberries or a few chunks. For a no bits jam, crush them with your fingers or a potato masher but do not use any blender as it will dull the natural red shade.
  • Now drop sugar, lemon juice and strawberries into a wide, heavy bottom pan
  • Heat the pan under low flame for 5 mins allowing the sugar to dissolve
  • Give a good stir and increase the flame to high
  • Rapidly boil the syrup for exactly 15 mins while stirring now and again
  • Remove the scum from the top while it is boiling
  • Immediately after 15 min, give a good stir and switch the flame off
  • Let the jam sit in the pan until completely cools off.
  • Finally, empty the jam into prepared jars and let them cool off completely before storing them in the fridge
  • This jam can last up to 6 months in the fridge

Troubleshooting

  • If you feel the syrup has boiled a little thicker, do not worry. immediately, transfer the jam into glass bottles instead of letting it cools off in the pan.
  • If the jam is too runny when completely cooled off, you can boil it again for 5/10 mins to thicken it.
  • The above two incidents could be resolved easily but if you boil the syrup too long, (over 20mins) the jam will be rock hard and nothing could be done to rescue it.

You can use a funnel to fill the bottles with jam

straw jam1

A very sweet afternoon tea time

  • Warm-up two crumpets in the microwave for 1 min
  • Spread butter generously
  • Now, spread a generous layer of jam on top
  • Yummy!

Using your beautiful homemade Strawberry Jam, why not make this gorgeous Victoria sponge cake?

Recipe link is given below:

Victoria Sponge Cake With Silky Butter Cream Icing-
Victoria sponge cake
Victoria sponge cake

Blackberry Jam – Homemade summer treat

blackberry jam4

Now that the summer is at its peak, blackberries are bursting on every bush, basking in golden sunshine, looking plump and juicy, trailing along, arching to the paths.  On our daily walks on tiny paths running through shady woods, I cannot resist picking handfuls of juicy blackberries with my little son in tow; we both end up gobbling them up.  Afterwards, it is all giggles and sticking our tongues out to check whose is the more purplish!!

The other day, I picked a basket of blackberries from the brambles and made this beautiful jam. I mentioned ‘beautiful’ because of its rich blend of purple and magenta colours.  You can either pick them yourself for free or just buy a punnet or two from the supermarket to make this jam.

 Not much complications, not many ingredients and as easy as it sounds, this is a real treat for this summer!!

All you need are :

  • 350 g Plump and juicy blackberries
  • 350 g caster sugar
  • 1/4 lemon

Let’s make it:

  • Place blackberries  in a heavy bottom pan so that they wont easily burn out.
  • On medium flame let them boil for 3-4 mins.  You will see all the juices from the fruits run out and bubbles foam on the top.
blackberry jam
  • Add 350 g caster sugar and lemon.  Stir through.
  • On medium flame, let them bubble away for 8  mins.  Keep stirring.
  • Switch the flame off and let the jam cool off in the pan itself.
blackberry jam2
  • Store in a glass bottle.
  • Enjoy on a buttered toast!!
  • Yummy !!

tip:

  • if you do not fancy the bits in it, mash the fruits with a wooden spoon while boiling.
blackberry4