Nowadays I'm totally into hunting different recipes and trying them out in my kitchen. Certain foods I never thought of making sounds very easy now and gives me a great satisfaction when it turns out great. One such recipe is the Strawberry N Plum Jam I had prepared recently. Never tried making jam before,the huge boxes of strawberries and plum made me think of making something with that. One other reason for making this jam, is that I broke the huge jam bottle we had brought over the weekend.I was cleaning the counter after our weekday breakfast and the jam bottle slipped and broke into pieces. I felt bad and did not want the two to hold onto the butter.
On a different note, shweets positively ran upstairs to inform her dad about me breaking the jam bottle. When I asked her have you told Dada. She innocently answered "yes mommy". Just came home early after work and was in good mood to make something. I got hold of a simply recipe in allrecipes.com and made my changes to it. It came out very well and simple loved the color. Actually pectin is added to the jams for it to set and have jelly like texture. I wanted the jam to be homey and just made it without pectin.Strawberries and Plums have natural pectin and it will be lost if the fruit is crushed too much. I read some lengthy processes of storing the fruit overnight etc., But I wanted something simple and easy to make and more important a small quantity so that I can prepare different varieties depending on the season.
Strawberries - 1 lb
Plum - 3 no
Sugar - 1 1/2 cup - 2 cup
Lemon juice - 1 tbsp
- To hull the strawberries - Hold the strawberries in one hand and a sharp knife in another and insert the tip of the knife into the flesh next to the stem. Turn the strawberry slowly angling the knife towards the center core of the strawberry. This will remove the cone shaped stem off the strawberry.
- Wash and cut the plum into medium size pieces.
- Add the strawberries and plum into food processor and chop them.
- In a heavy bottomed pan, mix strawberries and plum mixture, sugar and lemon juice.
- Stir in low flame until the sugar is dissolved.
- Once the sugar is dissolved increase the heat and bring the mixture to full rolling boil.
- Boil and stir mixture until the mixture reaches 220F.
- Transfer to hot sterile jars leaving 1/2 inch head space and refrigerate.
- Adjust the sugar level according to your taste.
- I did not have thermometer to check the temperature so I just boiled it for 10 + 5 min.
- To test the jelling of the jam, place a plate in freezer and after 10 minutes of boiling the mixture place a liquid of the jam onto the cold plate.Return the plate to freezer for a minute then run a finger through the jam if it does not try to run back together then it is ready.
- When the jam is done it will look like a thick syrup it will take some time to set. If you over boil, the jam may become too rubbery.
- After refrigerating for about 24 hrs if you feel the jam is runny then boil it again for some 5 - 7 min.
- If you find jam too thick add some fruit juice to it or microwave the required amount for about 20 secs. This will make it spreadable.
- If you are planning to store the jam for a longer period process in a water bath before refrigerating.
Check out CSN giveaway at Kiran's space. Click here for details.
I'm sending this colorful Strawberry N Plum jam to Sanyuktha's Visual Treat Event.