Strawberry Jam

Season of Strawberry has just gone now (April till June). 

Using Strawberry as Milkshake, Smoothie, Cake, Croissant, Muffins,cupcakes or eating as a fruit is delicious.

But making strawberry as jam and canning it can be used all time of the year.

This recipe is tried and I making jam every year from last two year.  I have used Lemon Juice instead of Pectin, as it helps the jam set up and will also help prevent the growth of bacteria.

Strawberry jam can be used with bread, applied on roti for children, with croissant, Pancakes, Waffles, cupcakes, and muffins.

INGREDIENTS

• 4 LBS Strawberry
• Sugar (as per taste)
• 1/2 Lemon juice

STEP BY STEP TO MAKE STRAWBERRY JAM

1. Slice the strawberries or blend them or crush them.
2. In a thick based Pan add these strawberries, sugar and lemon juice.
3. Stir over medium to low heat till sugar is dissolved.
4. Increase heat and bring mixture to boil.
5. Stir frequently (so that it doesn't stick at bottom of pan) , continuing to boil until jam thickens and bubbles completely over the surface of the jam.
6. Transfer Jam to a jar, leaving few space on top while filling and then close it immediately.
7. Leave it to cool at room temperature.
8. Then you can store in Refrigerator and its ready to use after 2 days.

NOTES (HOW TO CHECK CONSISTENCY OF JAM IF ITS DONE OR NOT)

1. When the mixture has thickened, place small plate or bowl in freezer for 5 minutes or until chilled. Spoon a little of hot jam onto cold saucer. Return to freezer for 2 minutes or until chilled. Touch the conserve. If it wrinkles and feels gel-like, it's ready to bottle. If not keep cooking and test it every 5 minutes.
2. Swirl your spatula though your cooking jam, hold it up over the pot, and watch how it falls.If jam runs right off the spoon and looks thin and runny, it's not done yet. However if it forms thick droplets that hangs heavily off the bowl of the utensil but don't immediately fall off, it is either nearing completion or is done.