Home-made Strawberry Jam Recipe | Fresh Strawberry Jam with basic ingredients | Chef Sanjyot Keer
373 هزار بار بازدید -
4 سال پیش
-
Full written recipe for Strawberry
Full written recipe for Strawberry Jam
Prep time – 10 minutes
Cooking time – 1 hour
Serves – 450 grams
Ingredients:
• Strawberries 900 gm
• Sugar 400 gm
• Salt a pinch
• Vinegar 1 tbsp
Methods:
• Wash the strawberries thoroughly and pat dry them, further trim if the head with the leaves and cut the strawberries in quarters or smaller chunks as per your preference, if you like you jam to be smooth, I like my jam to be little chunkier.
• Transfer the chopped strawberries in a wok, most preferably use a non-stick wok, add sugar, salt a pinch and vinegar, mix well and then switch on the flame to low heat. Addition of salt and vinegar will bright up the colour, flavours and also help to maintain the shelf life.
• Lightly stir until the sugar dissolves completely, continue to cook on low flame while stirring in regular intervals and throughout the cooking process, by now the mixture will turn slight watery.
• Once the strawberries have softened mash them with help of the spatula.
• After 10 minutes of cooking increase the flame to medium flame.
• The cooking process will melt & cook the sugar and also breakdown the strawberries. Once the sugar has melted, it’ll start to boil and has also thickened slightly.
• Remove and discard the froth formed on the top while cooking.
• After cooking for 45-60 minutes, check for its readiness by, dropping a dollop of jam on a plate, allow to cool down for a while and tilt the plate, if the jam slides, it’s runny and you need to cook it for few more minutes and if it stays, strawberry jam is done.
• Make sure not to cook too much, as the jam will thicken as it’ll cools down.
For storing the jam:
• Store the jam in a well sterilized glass jar for maintaining its shelf life, for sterilizing, set water in a stock pot and boil the glass jar, spoon and tong for few minutes, make sure the glass used should be heat proof. Remove from boiling water and let the steam escape & the jar dries completely.
• Now add the jam in the jar, you can add the jam even if it’s warm, close the lid and re dip in the boiling water for few minutes, in order to increase the shelf life.
• To store the jam in the fridge, allow the jam to cool down to room temperature after the second dip and you can refrigerate it for good 6 months.
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Prep time – 10 minutes
Cooking time – 1 hour
Serves – 450 grams
Ingredients:
• Strawberries 900 gm
• Sugar 400 gm
• Salt a pinch
• Vinegar 1 tbsp
Methods:
• Wash the strawberries thoroughly and pat dry them, further trim if the head with the leaves and cut the strawberries in quarters or smaller chunks as per your preference, if you like you jam to be smooth, I like my jam to be little chunkier.
• Transfer the chopped strawberries in a wok, most preferably use a non-stick wok, add sugar, salt a pinch and vinegar, mix well and then switch on the flame to low heat. Addition of salt and vinegar will bright up the colour, flavours and also help to maintain the shelf life.
• Lightly stir until the sugar dissolves completely, continue to cook on low flame while stirring in regular intervals and throughout the cooking process, by now the mixture will turn slight watery.
• Once the strawberries have softened mash them with help of the spatula.
• After 10 minutes of cooking increase the flame to medium flame.
• The cooking process will melt & cook the sugar and also breakdown the strawberries. Once the sugar has melted, it’ll start to boil and has also thickened slightly.
• Remove and discard the froth formed on the top while cooking.
• After cooking for 45-60 minutes, check for its readiness by, dropping a dollop of jam on a plate, allow to cool down for a while and tilt the plate, if the jam slides, it’s runny and you need to cook it for few more minutes and if it stays, strawberry jam is done.
• Make sure not to cook too much, as the jam will thicken as it’ll cools down.
For storing the jam:
• Store the jam in a well sterilized glass jar for maintaining its shelf life, for sterilizing, set water in a stock pot and boil the glass jar, spoon and tong for few minutes, make sure the glass used should be heat proof. Remove from boiling water and let the steam escape & the jar dries completely.
• Now add the jam in the jar, you can add the jam even if it’s warm, close the lid and re dip in the boiling water for few minutes, in order to increase the shelf life.
• To store the jam in the fridge, allow the jam to cool down to room temperature after the second dip and you can refrigerate it for good 6 months.
The Music I use in All my videos - https://bit.ly/3g4OjmW
(Best for independent creators)
Follow us on all platforms:
Facebook - https://goo.gl/rxrqsq
Instagram - https://goo.gl/rK6wFS
Twitter - https://goo.gl/lDfrrQ
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://goo.gl/8zcF6N
Instagram - https://goo.gl/ayTNL
4 سال پیش
در تاریخ 1399/10/20 منتشر شده
است.
373,005
بـار بازدید شده