December 20th, 2008
Homemade Strawberry Jam
I feel blessed to have a set of the most amazing and wonderful people in my life. The latest entrant to this group is my brother-in-law Mihir (my sister got married this year). Mihir is not only a food lover like the rest of us, but is also very generous with his genuine comments of appreciation which I must say make me very happy. What is the connection between my brother-in-law and this post you ask?
When I made a foray into jam making, my sister was just engaged and a bottle of strawberry jam was the first gift I made to my brother-in-law. I still have the sms from him which reads “It was the most amazing thing I have tasted!’ I don’t really know whether I deserve such superlatives, considering the fact that making strawberry jam is a breeze. Anyone, and I really mean anyone, can make strawberry jam with the recipe below.
Ever since I made my first batch of strawberry jam, I don’t think I can ever let a strawberry season go by, without making a batch of this glistening ruby red delicacy. I also can’t let this session lapse without thinking of Mihir! Associating food with people is an old habit of mine.
A jamming session is a wonderful way for me to indulge in on a lazy afternoon when seasonal fruits are in abundance. And apart from filling your home with the heavenly aromas, they also make such exquisite, pretty little gifts for loved ones. Dont you agree?
Strawberry Jam Recipe
This Jam is based on a recipe by Moshe Shek, who runs a popular restaurant called Moshe’s in Mumbai. Sugar for me should be just right! Not more, not less. If your sugar preferences are on the higher side, you can use equal quantities of fruit and sugar. Since this is a soft set jam with pieces of fruit in it, it can be used as a topping for cheesecakes, used as a filling for sponge cakes, spread on bread or eaten as it is.
Ingredients:
400gm Strawberries
300 gm Sugar
Juice of 1 small limeMethod:
Wash and hull the strawberries. Pat dry in a cotton towel. Dry again with paper towels. Place the strawberries on a strainer in the refrigerator for half hour. This helps to dry out any moisture, if remaining. Place a saucer in the freezer to chill. This will help to test the doneness of the jam. Wash a ½ kg/500gm glass jar along with the lid carefully. Soak it in boiling water for 10 minutes, and then set it out to dry upside down, preferably where there is good sunlight, on a clean kitchen towel. Alternatively, heat in a preheated oven for 10 minutes and allow to cool to room temperature normally. Either ways, make sure the jar is completely dry.
In a clean heavy bottomed steel utensil, place the strawberries with the sugar and macerate for ½ hour. Halve some of the strawberries and heat on a very low flame until the sugar melts. This should take about 15 minutes. Be careful not to stir at this stage until the sugar melts completely. Raise the heat and cook for 10 minutes more, stirring in between to prevent scorching. Remove the foam that gathers at the surface with a slotted spoon to have a clearer jam.
Take the saucer out of the freezer, and put a drop of jam on it. Tilt the saucer, and see if the jam is set. If not, let it boil for another minute, then test again until set. It should be done by now. Pour the jam into the prepared jar, wipe carefully and store in a cool place.
P.S. I store this jam in my refrigerator.
December 20th, 2008 at 5:21 pm
Oh… so now Mihir has taken precedence huh?
Not one Chinese recipe yet
I now have reason enough to do some jamming session this strawberry season.
December 20th, 2008 at 8:24 pm
Thanks Anu. I await the barrels of strawberry jam!
December 20th, 2008 at 8:49 pm
Hey Mihir…now that the recipe is online, your wife dearest can also make it for you. As it is she confirms that she is going to indulge in jamming sessions :-).
December 21st, 2008 at 6:46 am
Hey Anu, First off… Congrats dear girl. The website looks perfect and the way you bring out each recipe is so warm and cosy!
While reading the comments i can only second Mihir here when he calls your food ‘Amazing’! Having tasted a few of your utterly divine recipes for almost 2 years. God! I still cannot forget the aroma of your saffron filled Kheer or your absolutely mind blowing pineapple cake. Sitting thousands of miles away i can smell, taste and get my taste buds rolling just thinking about it all. My comment here is going to be long so pls. bear with me Anu and the rest of the gang…..
And lo behold what do i see the thoughtful and meticulous Anu once again who describes the container and the saucer and the just perfect way to make and store strawberry jams…awesome!
I just love the way you bring out the ‘meticulousness’ in your recipes Anu - crisp and to the point yet with details that will make all the difference when you start cooking!
I know for a fact that your measurements are just so accurate. I mean being the normal cook i’m when measurements are accurate there will be no surprises waiting when i’m done…I love that
About this recipe though, the first thing that caught my senses even before the strawberries were the JARS!
I see the Indian version of Rachel Ray and Martha Stewart in the making and only better ‘cos you don’t stop with just Indian, you venture into Italian, french, Thai, Chinese and i’m sure you’ll be travelling all around the world one day turning people into vegetarians with just your utterly divine food Anu! Keep it rolling….
December 21st, 2008 at 10:00 am
I just got up and I see this post… I usually have jam with toast or theplas in breakfast. Nice recipe though, cool red pictures
However, I wont store the jam in your refrigerator!
Anyways, Anushruti, you are a true food rockstar!
December 21st, 2008 at 10:51 am
Hey Preethi thank you so much for your lovely comment. I’m so happy you liked the site.
Rustoo, I look forward to your “sweet” comments.
December 21st, 2008 at 1:33 pm
Your strawberry jam looks delicious!
It would make a lovely gift, especially in such a beautiful jar. Your photos are brilliant. My favourite is the white bowl full of strawberries. I’m just going to head over to Flickr to see if it’s on there so that I can fave it.
Great post, and so beautiful.
December 22nd, 2008 at 8:43 pm
Thanks for visiting me.
Those jars of jam looks amazing.. & indeed like what your brother in law said. What a sweet gift.
Beautiful blog & beautiful pitures. I am adding u to my list.
December 23rd, 2008 at 10:07 am
Anu akka, first of all amazing photographs!!!!! R u going to put the ones u took here too? the sri Lankan food??? I hope there’s enough jam for me :)….. Anusha Liked it too :)….She said she is going to show this website to all of her frndz in Singapore :)…..
Happy further designing, and lookin forward for more amazing photos and recipes
:) 
December 24th, 2008 at 4:03 pm
Katie-Rose: Thanks for your visits and comments.
Soma: Thanks.
Hey Vedika… You looking forward to photos I can understand. But recipes? R u planning to venture into the kitchen anytime soon?
December 24th, 2008 at 5:47 pm
hey the jam looks absolutely divine!!! thanks for the simple n yummy looking recipe….will surely try it!
February 27th, 2009 at 2:22 am
Hey..i tried this..and must say it was yummy! proof..i finished a bottle in a week!
July 16th, 2009 at 8:38 pm
Fantastic presentation Anu. Had tried your strawberry and cream years ago. This should be as good as that one.
August 30th, 2009 at 12:23 am
Okay, now I’m going crazy looking into your archives! Heheh I love your jars! Where did you get them? I like Moshe’s recipes. Attended a cooking demo when Bombay Times did the cooking fiesta thing a few years ago. The guy is pretty sly though, said he’d email recipes that were demonstrated, but never did! Luckily I’d noted it all down. HAHAH