Monday, September 10, 2012
Recipe created on Oct 2011
Strawberry jam... seen a lot on supermarket shelves?
Whenever I open a jar of commercial jam, usually I smell the sugar rather than the fruit. I know not all brands do, but most of them do, not gourmet jams that costs RM20 above, not those. And commercial jams taste soooo sugary that... you can only spread a thin layer of it onto the bread. With that thin layer, how much fruit do you get to taste? Some budget jams don't even have any fruits in it, but just colouring and flavouring.
Cameron Highlands is the major strawberry production area in the country. And strawberry jam is sold everywhere there. Most of them smell of "sugar" and are overly sweet. Those sold at RM5 per bottle look like remnants from the strawberry cordial production, lots of pulp, but not much colour. The best that I have tasted so far, is from Cameron Highland Resort (under YTL group), at a price slightly higher than Raju's or Kasimanis, but the taste is better.
The biggest vegetable stall at the night market here in KK sells strawberries sourced directly from Cameron Highlands. Whenever I buy vegetables from them, I will buy strawberrries too, if they still have it, stocks are limited. It's RM11/500gm. They are very red and don't grow fungus easily, not until you touch them with your bare fingers and leave them unwashed after touching. Easily lasts 2-3 weeks chilled.
I made this jam on impulse. Because I have 500gm of strawberries in the fridge for 2 weeks. And the kids were sick, so, eating them fresh and cold was not a good idea, will make them cough even more.
This is my recipe. And I'm sticking to this. The ratio of ingredients is just right for me, texture and flavour wise.
Homemade Strawberry Jam
Recipe source: WendyinKK
Yields : Approximately 3 cups of jam
1 green apple
1. Wash and cut strawberries (some I quartered, some I halved).
2. Peel and grate the apple.
3. Zest and juice the lemon.
4. Combine strawberries, grated apples, lemon juice and lemon zest in a non reactive pot (glass or stainless steel) and cook on medium heat (lid off) until it feels spongy (I don't like the setting stage, it becomes too hard). Don't forget it will continue to thicken after cooling.
This jam can last pretty long in the fridge, 3 months opened is not a problem. Unopened in sterilized jars can be kept even longer. Take note that if you choose to further lower the sugar, the jam might not be glossy and may not keep well that long. This amount of sugar with the lemon and apple still gives the jam a slightly tart taste.
Lydia loves jam a lot, but Lyanne doesn't. Previously Lyanne takes jam, but recently, she only takes Nutella and Kaya. Fruit jams all no no! Lydia on the other hand loves to lick her jam and then eat her bread, LOL. She won't mind eating the jam with a spoon.