Strawberries...the main ingredient. I got 2 boxes at $7.50. They were from USA. It was sour, I stopped eating after popping 2. Some time ago, we could get strawberries from Korea from the supermarkets, they were smaller but much sweeter than the USA strawberries. So, I decided to use them to make strawberry jam lest my $7.50 goes to waste. A tad expensive but it's preservatives free.
The old saying, Health = Wealth.
Cut them into chunks. Not to cut them too small else in the process of cooking, the fruits will break into smaller pieces. I like my jam pulpy, the taste and texture leveled up with the chunk bites. Pulpy jam works well with sundae, pancakes and scones too.
Marinated the strawberry chunks with sugar overnight so that they will be sweetened. One good thing about homemade jam is I can control the amount of ingredients used. I didn't want my jam to be too sweet so I reduced the amount of sugar used. I didn't measure exactly how many grams of sugar I should use, everything's done using approximation. Followed what my heart desired.
Simmered the strawberry mixture over medium heat. Added a few drops of lemon juice and some butter. Again, it was based on approximation. Done! Let it cool first before refridgerate. Here, you have a nice and healthy pulpy strawberry spread. Contain it in a clean glass container, cover it with baking parchment paper and seal it tight. Even though it is preservatives free, it should be able to last for 2-3 weeks. Enjoy!
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