This is not something we can do frequently in Malaysia, unless you live in Cameron Highlands, since strawberries are so expensive here.
However, if you have made a trip to Cameron Highlands, and you have heaps of left over strawberries, especially those which has been bruised during the long car journey, this is what you can do (although the original recipes asked that no bruise recipes should be used, but I did it anyway by cutting away the 'bruises').
Whatever stawberries left over from making the strawberry tart (which is several punnets), I too made them into jam.
♥Recipe For Strawberry Jam♥ Adapted from BBC Food Recipe
You'll need
500g of strawberries
250g of castor sugar (I reduce the sugar to half)
Juice of half a lemon
Method
1) Hull and cut the strawberries into quaters.
2) Place the strawberries into a large bowl with the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge for about 3hrs (the reciepe asked that it be refrigerated over night), let them macerate.
3) Place a saucer into the freezer to chill - you'll need this when you come to test the setting point of the jam.
4) Sterilise the jam jars, I just wash them with warm soapy water, and then pour hot water over them like how I sterilise my daughters' milk bottles.
5) Remove the pot (with the strawberries) from the fridge and add in the lemon juice. Stir over a gentle heat until the sugar has completely dissolved.
6) Bring the strawberries up to the boil then boil until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.
7) To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.
If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
When setting point has been reached, turn off the heat.
8 ) Let the jam cool and thicken in the pan for ten minutes. Stir the jam, then ladle it into the sterilised jars.
9) Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year (but in our tropical weather, I'd stored mine in the fridge).
The cooking of the jam made the whole house smell sweet and lovely.
This is all I got from all the strawberries. I think the strawberries themselves are sour, making the jam on the sourish side too, although the hubs likes it.
However, if you have made a trip to Cameron Highlands, and you have heaps of left over strawberries, especially those which has been bruised during the long car journey, this is what you can do (although the original recipes asked that no bruise recipes should be used, but I did it anyway by cutting away the 'bruises').
Whatever stawberries left over from making the strawberry tart (which is several punnets), I too made them into jam.
♥Recipe For Strawberry Jam♥ Adapted from BBC Food Recipe
You'll need
500g of strawberries
250g of castor sugar (I reduce the sugar to half)
Juice of half a lemon
Method
1) Hull and cut the strawberries into quaters.
2) Place the strawberries into a large bowl with the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge for about 3hrs (the reciepe asked that it be refrigerated over night), let them macerate.3) Place a saucer into the freezer to chill - you'll need this when you come to test the setting point of the jam.
4) Sterilise the jam jars, I just wash them with warm soapy water, and then pour hot water over them like how I sterilise my daughters' milk bottles.
5) Remove the pot (with the strawberries) from the fridge and add in the lemon juice. Stir over a gentle heat until the sugar has completely dissolved.
6) Bring the strawberries up to the boil then boil until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.
7) To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.
If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.
When setting point has been reached, turn off the heat.
8 ) Let the jam cool and thicken in the pan for ten minutes. Stir the jam, then ladle it into the sterilised jars.
9) Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year (but in our tropical weather, I'd stored mine in the fridge).
The cooking of the jam made the whole house smell sweet and lovely. This is all I got from all the strawberries. I think the strawberries themselves are sour, making the jam on the sourish side too, although the hubs likes it.
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