I love making jams and marmalade as you already know from here and here. Seeing the strawberry jam post from Aparna, I realized that the strawberry season about to get over and I had yet not made any! In this recipe I have used 500 g strawberries, one medium sized apple and six vanilla beans which were leftover from my homemade vanilla extract. You can skip the vanilla if you don’t have the beans or a real vanilla extract but please do not add in any synthetic vanilla essence. 🙂
Recipe loosely adapted from ‘Very yummy strawberry jam‘ of My Diverse Kitchen.
You will need:
500 g strawberries, washed, hulled, halved
1 medium sized apple, washed, peeled, cored, roughly chopped
2 and half cups of granulated sugar
1 tsp citric acid (or 2 tsp lemon juice)
Six vanilla beans left over from vanilla extract OR 2 shiny plump, unused vanilla beans or 2 tsp real vanilla extract
2 tbsp water to help pureeing the fruit
– Make a chunky or smooth puree out of the strawberries and apples in a blender. You can add a little water to help with the blending.
– In a thick bottomed pan, add the fruit puree, sugar and vanilla beans and keep it on low to medium heat. Keep stirring intermittently. Do not put it on a high flame as that can cause the sugar to scorch and burn the jam. Plus there is a danger of getting a hot sugar burn!
– Once the sugar has dissolved, add in the citric acid and stir well.
– Keep a saucer in the freezer ready to test the jam for doneness.
– When the jam starts to thicken a bit, drop a couple of drops on the chilled saucer and let it cool. If the jam is still liquid, runny then it needs more cooking. If it seems a little set then try pushing the drop of cooled jam with your finger, if any crinkles appear on the jam then it is done and ready to be bottled.Remove the vanilla beans from the jam. This jam is to be poured into hot sterilized bottles (if the bottle is cold then it will crack).
– This jam will keep for 4-6 months when stored in the refrigerator and not contaminated with unclean/used spoons.