The first time you eat homemade jam, the first question that pops into your head, at least it did in mine, “What in god’s name have I been eating for so long”. The store bought ones lack flavour and texture that homemade jams have in spades. Strawberries have natural pectin in them, which when boiled, ensures the jam is the perfect soft set texture. It reminds me of exotic preserves you find in fancy jars at some high end brunch. Naturally set also means clean and fresh tasting. Lastly,the colour. Don’t even get me started on the colour. It’s a brilliant scarlet red. It’s unbelievable, that all of it is just natural. It’s just Mother Nature gifted ruby red of the strawberries.
They are fabulous, soft set and spread over toasted bread,heavenly. With just 3 ingredients and 20 minutes of your time, there is no excuse not to enjoy this beauty while the season lasts.
- 2 cups Fresh Strawberries
- 1/2 cup Sugar
- 2 tbsp Lemon Juice
- Hull the strawberries and place them in a bowl filled with water. Scrub gently, drain the water, set aside.
- Cut the strawberries in quarters.
- Heat a pan, add the strawberries and sugar. Allow the mixture to come to a rapud boil.
- Once you start to see the strawberries break down a little, use a masher or the back of a wooden spoon to mash the strawberries to a preferred texture.
- A word of caution here. The sugar is extremely hot, so mash with caution. It may be wise to take the pan off the stove, allow to sit for 5 minutes and then mash.
- Once mashed to preference, add lemon juice and boil on low flame for 10 to 15 minutes.
- The jam will look shiny at this point. If you prefer you can flip the ladle and run the back of a spoon across the jam. If the line stays, your jam is done.
- Take it off the heat and allow to cool completely before storing in air tight dry glass jars.
Fruity Zesty Goodness !