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Homemade Strawberry Jam - Strawberry # 1

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

500gm strawberries
1 green apple
1 lemon
350gm sugar

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.



25 lovely notes:

Extra Virgin Chef September 10, 2012 at 11:38 AM  

Looks so doable. I should really try as I feel the same about commercial jams. And I do want more fruits than sugar in mine. Thanks for sharing.

WendyinKK @ Table for 2..... or more September 10, 2012 at 12:10 PM  

EVC,
Not a prob to use even more fruits, but do take note that too low sugar and the jam won't turn glossy, if that's ok with you. Low sugar jams can't keep long.

Sharon @ Feats of Feasts September 10, 2012 at 12:27 PM  

I think once you've eaten homemade strawberry jam, you wudnt want to buy those artificial blood-red types from stores because frankly, strawberries don't have that sort of colour. Never used apples before...will give that a try.

Phong Hong September 10, 2012 at 12:41 PM  

Wendy, I love the color of your jam. Glistening and ruby red. And it seem quiet easy to make too. Love this!

What's Baking?? September 10, 2012 at 12:58 PM  

I know what you mean Wendy with the commercial jams. It's loaded with sugar and I think they use lots of flavoring too..coincidentally, i made strawberry jam too which I've just post in my blog. Your recipe looks good. I didn't use lemon as I don't want to use more sugar to sweetened the taste. Love the homemade stuff. :)

Anonymous,  September 10, 2012 at 1:02 PM  

should you keep the skin of the apple as well?

WendyinKK @ Table for 2..... or more September 10, 2012 at 1:32 PM  

Sharon,
Haha, mine are all bloody red. Always bloody red cos I buy only Cameronian straws to make jam because they are usually ripe to the core.



Phong Hong,
How red depends on the quality of strawberries.
:)



What's Baking,
I understand your point, but it's that bit of lemon juice that brings out better flavour from the jam. Without the lemon.... there's less zing to the nose, it's not detectable as lemon, but it greatly enhances the jam.



Anonymous (pls leave a name)
Instruction #2 says peel

Kimmy September 10, 2012 at 2:37 PM  

Hi Wendy, fully agree with you. Very lovely jam. I like.

Esther@thefussfreechef September 10, 2012 at 7:01 PM  

I just bought two punnets of aussie strawberries coz they were on promotion. Am going to make this tonight. Perfect timing. Thanks for sharing.

Veronica @ Minty’sKitchen September 10, 2012 at 7:36 PM  

Homemade jam is always the best. Your strawberry jam looks beautiful.

Kelly Siew September 11, 2012 at 2:09 AM  

Adding Green apple is such a refreshing idea. I mush prefer Homemade jam too and failing that I'd look for Gourmet jam which tend to have less sugar. That reminds me I still need to use up those Cameron Highlands strawberries!

Jeannie Tay September 11, 2012 at 8:46 AM  

Your jams always have that lovely transparent look which I like very much:) Great color too!

Little Inbox September 12, 2012 at 9:15 AM  

Home made version is definitely the best. You can taste the natural fragrant of the fruits. I want to make this when my kids are ready to consume bread, hehe...

Shu Han September 12, 2012 at 11:10 AM  

This is why I ove to make my own jam. It's so easy plus you know what has gone into it. I like to add a sweet fruit to sour ones so that I don't have to use too much sugar.

lena September 13, 2012 at 12:12 AM  

i know jams are easy to make but i dont know why i'm not making them yet..but will and must!

Janetan September 24, 2012 at 6:22 PM  

hi wendy,
from your this recipe, i use grapes and apple but no lemon oh.. i'm wondering what does lemon work in this jam? thanks for sharing..

WendyinKK @ Table for 2..... or more September 25, 2012 at 2:27 PM  

Janetan,
Lemons will always bring out the flavour of strawberries, it will greatly enhance it.

Annadina December 2, 2012 at 6:09 AM  

Just made it yesterday...it turned out so lovely. My children loooove it. Thanks wendy ^^

Quinn Nie,  June 22, 2013 at 3:49 PM  

Hi Wendy,

Do you mind to share how u sterillise you glass jar? Thanks.

WendyinKK @ Table for 2..... or more June 24, 2013 at 10:46 AM  

Quinnie,
You can boil them in water for 2 minutes or bake in 150C oven (with 1 tsp water in it) for 5 minutes or until all the water has gone. Make sure jar is dry before u fill up and don't touch the inside with fingers or cloth before u fill with the hot jam.

Kartoon October 19, 2013 at 10:42 PM  

May I know y my jam turn out to be too hard? Cannot even spread on bread properly..would appreciate if u could advise where have gone wrong..tq

WendyinKK October 21, 2013 at 3:03 AM  

Kartoon,
you cooked it way too long.
It will thicken further upon cooling.
Your jam now, if it's too hard, just dilute it with hot water and make into a drink. Don't waste it

Kartoon October 22, 2013 at 6:17 PM  

Tq very much for the info:-) I did not waste it, although it's hard, i still eat it..Never know that I can make strawberry juice from those hard jam..:-)
I will try to make again next time

rong91,  December 2, 2013 at 2:13 PM  

may i know where do you buy the jam jar? or do you reuse the jam jars from commercial jams? can i reuse the lids?

WendyinKK December 3, 2013 at 2:18 AM  

rong,
I used old jars from store bought jam, given by others.
If the lid doesn't rust, I'll reuse it.
New jars can be bought from bakery supply shops

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