Sharing a well-loved recipe for making your own homemade jams. No artificial preservatives, no chemicals, just pure goodness of the fruits. It tastes so delicious on toast and even on its own!
|A batch of Strawberry and Marmalade Jams I made as gifts for colleagues|
Double Berry Jam
(yields about 300ml of jam)
2 tablespoons Lemon Juice
120g Castor Sugar
250g fresh Strawberries
250g fresh Blueberries
(or you can substitute with 500g of any fresh fruits of your choice e.g. apricots, raspberries, oranges etc)
1. Wash and remove the stems from strawberries. Cut into halves or quarters. Wash and drain the blueberries.
2. Mix strawberries, blueberries and sugar in a bowl. Cover and leave in fridge over night, or let it sit for at least 30mins.
3. Transfer the mixture (including whatever juice that was drawn out from the berries) in the bowl to a stainless steel pot or a large saucepan. (Note: use non-reactive pots made with stainless steel, glass or enamel. Avoid pots made with copper, aluminum or cast iron which would react with acid).
4. On medium heat, stirring constantly with a wooden spatula or spoon, bring the mixture to a full rolling boil (when the bubbles do not stop or lessen when you stir it). Once the mixture starts to boil, skim away any excessive foams or bubbles, stirring constantly all the time.
|Luscious Berries in the pot!|
5. Keep at a slow rolling boil for another 5 ~ 10 mins, stirring constantly till the mixture thickens, becomes clearer and transparent (no more foams).
6. Drizzle in the lemon juice and cook for a further 2~3 mins.
7. Remove from heat. The jam will be a little runny when hot but the consistency will be just right after it has cool off.
8. Ladle hot jam into sterilised jars and fill to the brim. Secure lids. Let cool. Once opened, store in fridge and best consumed within 1~2 weeks.
How to Sterilise Glass Jars and Bottles:
Wash glass jars and lids in hot, soapy water, rinse well. Place jars and lids in a pot. Fill with enough cold water to cover the jars. Place over high heat and bring water to the boil. Reduce heat to medium and boil gently for 10 minutes. Remove jars and lids from boiling water and drain upside down over a clean tea towel. Preheat oven to 110 degC. Place jars and lids upside down on a baking tray. Place in the oven and heat for 15 minutes. Proceed to make the jam while the jars are in the oven. Do use glass jars with lids that come with a gum binder that seals them against the top of the jar (I bought mine from Ikea).
These homemade jams make great gifts for Teachers’ Day too. Just download any of these printable jam bottle labels to give it a personalised touch! I once received a bottle of homemade Kaya from my ex-student and it made me so delighted and touched. It’s been more than a decade since but I still remember it with fondness till this day. So go ahead and bless someone with this homemade jam today!
|Create and print your own jam labels at The Jam Labelizer!|
Recipe adapted from: Happy Home Baking