Strawberry jam is delicious and super easy to make, no breakfast table is set without a jar of strawberry jam on it. Whether it is on some buttered toast or a peanut butter and jelly sandwich, you cannot go wrong with this flavour. The colour is incredibly vibrant without any artificial food colouring making it a great cake or cupcake filling.
Strawberry is the classic jam flavour, it is not often you meet someone who dislikes strawberry jam. If you encounter someone who doesn’t like strawberry jam, should you even trust them? Probably not. Although maybe these people have only had store-bought strawberry jam which is understandably subpar to its homemade equivalent. It is often too sweet and sometimes it has big, mushy strawberry bits in it that have an odd colour. Homemade strawberry jam has just the right amount of sweetness with a little bit of acidity that make the flavour more complex and less one dimensional. Sweet and sour, that’s two dimensions. On top of all that you can also control the texture. If you happen to dislike mushy strawberry pieces that are neither here or there, you can blend it completely smooth. If you like some texture, just mush it in the pot with a spoon as you cook it. It is that easy to make good jam at home. This homemade jam is more malleable than store-bought jam as it only works with the pectin from the fruit and lemon juice. This makes it easy to stir it into some plain yogurt or pipe it into a donut. You can even warm it up a little and drizzle it over vanilla ice cream or froyo like a sauce. It can serve so many purposes and I hope you will try making it. Make use of all those jam jars you accumulate over the years if you are anything like me. Sometimes I will buy a jar of jam because I really like the jar, don’t judge me please. Have a wonderful Sunday!
• 500 gr sour cherries (fresh or frozen)
• 250 gr sugar
• 2-3 tbl lemon juice
• ½ tsp lemon extract
• 2 tsp citric acid
1. For a smooth jam blend all the ingredients up in a blender before transferring the mixture into a large pot. For a chunkier jam you can mix all ingredients in the pot directly. Taste it to make sure it is sweet or acidic enough. If not, add more lemon juice or sugar.
2. Bring the mixture to a boil stirring occasionally, then reduce the heat to medium. The mixture will splatter so be careful. Always keep an eye on it as it boils over very quickly.
3. Reduce the mixture until it coats the back of a spoon, then test a drop on a cold plate. The jam should no longer drip when cold, but settle in place. Be careful not to cook it too long or it might turn into a jello like consistency.
4. Fill the jam into a sterilised jar.