Kids love jam, however, they are jammed with artificial colors, flavors, corn-syrup, preservatives, and god knows what. Some even proudly announce that there is no natural fruits in it. Reading the label feels more like walking down a chemistry store’s isle than food ingredients.
My daughter likes jam on her bread. So I make various kinds of Jams at home and use that instead. I also go light on the sugar to ensure it remains healthy as well.
To prepare jam always first simmer the fruit and sugar really slowly. This process extracts fruit’s natural pectin and retains the bright colors.
- 2lb.strawberries washed and cut into halves
- 1/2 cup lime juice
- 2 and 1/2 cup of sugar
First we need to sterile the jar which we will use for storing so that the jam is preserved for a long time without any chemical preservatives. In a wide and deep saucepan take water. Place the open jar along with its lid in the water. Let it boil for 10 – 15 minutes. Once sterilized take out the jar and the lid with a clean tong and let it sit for 10 minutes.
In a heavy bottom pan take strawberries and crush them with a potato masher (or backside of large spoon). Add lime juice and sugar to it. Keep stirring them on medium heat till sugar dissolves.
Now crank up the heat up to a high and bring it to a boil. Let it come to a rolling boil. Remove any scum from the top.
Cook on high heat till it thickens. Do a wrinkle test before you turn off the heat. Place 1tsp. of jam into the refrigerator for a minute. Touch it with your finger and if it wrinkles like skin, it is ready. If not boil for another 5 – 10 minutes and then check.
Pour jam into the warm jar when the jam is still warm. Let them cool down completely before sealing.