Nothing beats home-made strawberry jam with croissants, hot from the oven, on a Sunday morning. Croissants, bien sûr, are way out of my repertoire, but here I’d like to share a fantastic recipe for strawberry jam. It is ridiculously simple and gorgeous to look at. It is a huge ego-booster – you can scarcely believe you have actually managed to produce a jam better than Bonne Maman in your own kitchen! So get yourselves some strawberries and get started.
You will need:
- Ripe strawberries – 1 kg.
- Sugar – 750 g.
- Lemon – 1 (roughly three ‘neebu’ or limes if you are in Pakistan and cannot get your hands on a lemon)
Hull the strawberries. If they are huge, like the beauties above, chop them in half length-wise. Put them in a pan with all the juice from the lemon and cook on medium heat, stirring almost constantly. The strawberries will begin to sweat and break down. Add sugar to them when a lumpy residue is left and stir constantly till it dissolves. Boil the jam on medium heat till it thickens slightly. Test its consistency by dropping a little on a cool saucer and tilting the saucer to see how quickly it runs. Much of the moisture from the jam should evaporate and the strawberries should break down completely to reach a desirable consistency. Remember that the jam will appear thicker when completely cool.
Remove the pan from the heat. Gently remove the scum from the surface. Leave the jam to cool till a thin skin forms on its surface. This should take about twenty minutes. The jam can now be poured into clean, dry jars. It will keep happily for a couple of months in your fridge.
Now wasn’t that easy?