This is probably the 3rd punnet of strawberries that I buy to make Strawberry Jam. Of course the earlier 2 punnet din end up in the jar. Saw these Australia berries going for 2 punnets at S$5+ and they went straight into the shopping basket!
Homemade is so without preservatives so no pectin should go in. I went with a simple recipe that uses lemon juice as the “binder” for the jam. I also din manage to prepare the strawberries overnight, I cut and combine with sugar and leave it in the fridge for around 30 mins.
The jam will look a little runny when the process is complete but rest assured that it will set well when it start to cool. It taste really different from store bought ones, it taste fresh, fruity and real!
And last of all, homemade waffles with homemade strawberry jam! I wont be sharing the waffles recipe here cos it wasn’t that good.
approximately 200g strawberries
2 tbsp lemon juice
1 tsp vanilla bean paste
1. Wash the strawberries and remove the stem. Cut into quarters and mash it with the back of a spoon or fork.
2. Mix the strawberries and sugar together. Cover and leave it in the fridge overnight or at least half an hour.
3. Transfer the mixture including the liquid to a stainless steel pot.
4. Stir continuously on medium heat with a wooden spoon till full rolling boil. (remove the excess foam around).
5. Keep boiling for another 10 mins, stirring constantly. The mixture will start to turn thicker and darker as the sugar caramelise. Add in the vanilla bean paste.
6. Drizzle in the lemon juice and boil for another 2 – 3 mins.
7. Turn off the fire, the jam will look runny but it will set beautifully after a while.
8. Transfer into hot sterilised jars, let it cool completely and store in fridge. The jam will keep well for 1-2 weeks and do use a clean, dry spoon everytime you scoop out the jam.
*to prepare sterilised jars, wash the jar with soap and rinse well. Place the jars in a big pot and bring water to boil. Reduce heat to medium and keep boiling for another 10 mins. Bring out and leave it to dry.