Strawberry Jam

 

Make 1 small jar (about 200ml)

Ingredients:
Strawberries 250g (after washing and drying)
Brown sugar 170g
Lemon juice 1 tablespoons
Butter 1/2 tsp

Steps:
1. Sterilise glass jar and cover in oven.

2. Wash strawberries and and wipe dry before removing the stem. For bigger pieces but them into halves or quarters. Smaller ones leave it as it as as I like to have pieces of strawberries in the jam.

3. Put strawberries and sugar in cooking pot and cook over small fire.

4. When sugar dissolve and strawberries start to soften, add in lemon juice.

5. Turn up the heat and continue to cook till jam in boil and adjust sugar and lemon juice to individual preference.

6. When bigger strawberries start to flatten and there is a good mix of jam with soften chunk of strawberries.

7. Test the viscosity of the jam. It should be thicken and not too fluid. The thicken jam will form sticky jam on cold plate or back of metal spoon.

8. Add in the butter and melt it. Then boil the jam till it is bubbling.

9. Off fire and pour jam into sterilised bottle (beware not to burn yourself from the hot bottle and handling the hot jam).

10. Enjoy the fresh home cooked jam.

Note:
You may reverse the hot filled jam of bottle to sterilise the cooked jam but I don't as dislike the idea of jam touching the seal. Also, pouring hot boiler jam immediately into hot sterilised bottle I have never have issue with that so far.

Blueberry Lemon Jam

(make 4 x 8 oz jars)

Ingredients:
1 lemon 
1/3 cup water
1 and 1/4 cup sugar (split into 1/2 cup and 3/4 cup)
1 kg blueberry

Steps:
1) Wash container and boil in hot water. Place container with lid seperately in hot oven (around 100 degree) to sterilise container for 5 mins or untill containers are dry.

2) Wash and scrub lemon skin to remove chemical reside on it.

3) Skin the lemon and keep the lemon rind and set aside. Ensure the rind is only the yellow portion and does not contain the white section else it will be bitter.

4) Extract juice from lemon and and set the pulp aside.

5) Combine the lemon juice, water and 1/2 cup of water and cook over medium heat till boil.

6) Continue to cook untill lemon rind is transparent (approximately 20 mins).

7) Add remaining 3/4 cup of sugar and blueberries.

8) Stir occasionally and cook untill mixture thicken.

9) Add 1/8 or lesser teaspoon of gelatin to the mixture if you want thicker constituency.

10) Remove container from oven and immediately scoop cooked jam into it.

11) Place lid over filled container but do not tighten it untill is slightly cold.

Note: Any unconsumed jam can be kept in freezer for more than 3 months though doubt it will take that long to finish the jam.