I was soooooo ill yesterday! It was halfway through cooking when I realized my head was spinning. I was preparing a very simple meal yet it felt as if I was preparing for a banquet! Anyways, I managed to get things done with some huff and puff! After cooking and some cleaning up, I took a rest. Then, I started vomiting! My tummy hurts, my head was hurting too! I said a silent prayer in my heart and thought to myself, “I can’t die now! Mom is not home and I have not seen her for 2 days! Yip, I am a drama queen and that too a self proclaimed 1. Anyways, after sometime, everyone came home. My head actually felt a little better when mom came home…but my tummy still hurts and I was still vomiting! My bro gave me some hot mixture; a mix of raw honey I am not sure what else was in there! But hey, It actually worked! Boy, its sure useful to have a doctor at home!
I know I am digressing big time here.
Anyways, as I was “ransacking” my fridge today, I noticed that I still have some strawberries left! I can’t waste it coz Nk gave it with some much love. I wasn’t in E condition to “toil” in the kitchen and then I remembered that I have been wanting to make Jam…! So I did just that. I attempted a simple recipe that doesn’t need extra pectin added or even jelly! Basically if you use fruits that are not overripe, the content of pectin in the fruit would be sufficient. You can of coz us any fruit you like. Blackberry, blueberry, peach, kiwi, or even mixed berries!
PrintEasy Homemade Jam
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
Ingredients
- 3 cups of strawberries
- 1/2 –1 cup sugar ( Depends on how sweet your strawberries are and how sweet you want your jam to be)
- 1 tbsp lemon Juice
Instructions
- Clean the fruit and dry.
- Cut the strawberry into chunks.
- Place an empty saucer in the freezer ( You gonna know why in the next few lines)
- Simmer all the ingredients in large pan for 15 minutes or until you get a jam like consistency.
- While berries are cooking, boil your jar in hot water.
- Make sure the jam boils hard until it reaches the setting point.
- Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.
To test the setting point
- Take your saucer from the freezer and place a large drop of jam onto the cold plate. After a few seconds push the jam with your finger.
- If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn’t reached setting point, continue boiling for a few more minutes before testing again.
- When setting point has been reached, turn off the heat. Skim off any bubble on the surface of the jam.
- Remove you jar from the boiling water and shake excess water off the jar.
- Pour Jam in the glass jar and place it in hot water for 10 minutes. If you plan to keep in the refrigerator there is no need for the last water bath.
- Allow to cool completely before storing in the pantry or the refrigerate.
Notes
skipped the last hot water bath as I made really little jam and I had no intentions on keeping it for a long time. For those who are planning to keep it for a long time, or you wanna keep it on the shelves, do not skip this step.
Nutrition
- Calories: 937
- Sugar: 224g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 239g
- Fiber: 10g
- Protein: 3g
- Cholesterol: 0mg
Oh dear. I hope you are feeling better. I couldn’t have taken that honey your bro gave. I’ll throw up more. Haha. The jam looks gorgeous but why are you up at 3am making it?! You should be resting, sick girl! And why were you not eating in the first place to make yourself sick??
Thank u so so much Dep. I’m all rite now 🙂 I didnt eat coz I was trying to fit in Vera Wang’s wedding dress tht is designed for pencil thin ladies! 🙁 So I had to starve myself! Hehe…im kiddinggg! Sumhow I just lost my appetite! But now, its back again…so no worries. Thank u…Its really sweet n kind of u 🙂
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