For this delicious jam bursting with flavour, you need :
Ripe strawberries 1.25 kg, hulled
Lemon 1, juiced
Unsalted butter 1tsp, if required
- Layer the strawberries and sugar in a large bowl, finishing with a layer of sugar. Cover the bowl and leave for 24 hours. Meanwhile, put a couple of saucers in the freezer to chill.
- Next day, the juices will have been drawn out from the fruit, leaving you with a bowl of berries in sugary pink syrup. If this hasn’t happened, give the berries a quick stir, then leave for few more hours.
- Tip the mixture into a large pan with sloping sides and warm to dissolve the remaining sugar. Once dissolved, bring to boil, stirring frequently until bubbling.
- Pour in the lemon juice, return to boil for 10 mins, stirring occasionally. If the surface of the jam starts to look a little scrummy, add the butter.
Remove the pan from the heat and drop a little jam onto a chilled saucer. Let it cool a little and then push your finger through the jam. If the jam parts,leaving wrinkled ripples, it is ready. Allow the jam to cool for 30 minutes , then pour into sterilized jars.
Remember to not overheat the jam or keep on the flame for more than required ,else the jam will turn hard and sticky when it cools down. (Happened to me once. So I just rolled it into chewy candies instead.)
Also, don’t make it in large batches, for the cooking time will be more and flavour won’t be as fresh.
Recipe courtesy : BBC GoodFood India