Monday, 19 July 2010
The strawberries were sweet (not super sweet, but at least they were not sour) and juicy. For the next few days, we had strawberries after every meal (^^")
I used some to made a strawberry galette and a double berry jam, both of which were on the top of my to-do list.
As with most of my past jam making experiences...the process of making homemade jam is so easy...much easier than cooking a pot of porridge. As suggested by the recipe, I prepared the ingredients the night before, and left the berries and sugar to sit over night in the fridge. The next morning, when I was ready to cook the jam, much of the juice was 'extract' by the sugar from the fruits. It took me less than 15mins to cook the jam and can it.
The finished jam is not sweet at all...I could still taste the slight tang from the berries. What I really like is the chunks of fruits on my slice of toast. It is the best berry jam I have ever had....really, nothing beats a bottle of homemade jam :)
Try it and I am sure you won't regret...especially if you happen to get the berries at dreat discount ;)
Double Berry Jam
(yields about 300ml of jam)
200g fresh strawberries (I used 275g)
200g fresh blueberries (I used 125g)
120g granulated sugar*
2 tablespoons lemon juice**
- Wash and remove the stems from strawberries, cut into halves or quarters(for bigger ones), leave whole for small berries. Wash and drain blueberries.
- Mix strawberries, blueberries and sugar in a bowl. Cover and leave in fridge over night, or let it sit for at least 30mins.
- Transfer the mixture (including whatever juice that was drawn out from the berries) in the bowl to a stainless steel pot or a large saucepan. (Note: use non-reactive pots made with stainless steel, glass or enamel, avoid pots made with copper, aluminum or cast iron which would react with acid).
- On medium heat, stirring constantly with a heat-proof spatula or a wooden spoon, bring the mixture to a full rolling boil (when the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
- Keep at a slow rolling boil for another 5 ~ 10 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams).
- Drizzle in the lemon juice and cook for a further 2~3 mins.
- Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
- Ladle hot jam into hot sterilised jars, fill to the brim. Secure lids. Let cool. Once opened, store in fridge and best consumed within 1~2 weeks***.
how to sterilise glass jars and bottles:
Wash glass jars and lids in hot, soapy water, rinse well. Place jars and lids in a pot. Fill with enough cold water to cover the jars. Place over high heat and bring water to the boil. Reduce heat to medium and boil gently for 10 minutes. Remove jars and lids from boiling water and drain upside down over a clean tea towel. Preheat oven to 110 degC. Place jars and lids upside down on a baking tray. Place in the oven and heat for 15 minutes. Proceed to make the jam while the jars are in the oven. Do use glass jars with lids that come with a gum binder that seals them against the top of the jar.
*Do not reduce the sugar, as the amount is required to preserve the jam.
** Do not omit the lemon juice as it help to hold the jam together and enhances the flavour.
*** For safe eating practices, do examine the jam frequently for signs of spoilage.
Recipe source: 低热量点心DIY, by 大越鄉子