Simple Cuisine Menu Fresh Strawberry Jam :: So Tasty

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Fresh Strawberry Jam

"Here's my desired approach for making strawberry jam. It makes use of plenty less sugar than many different recipes, and I use homemade pectin puree. It's amazingly scrumptious."

Ingredients :

Pectin Puree:
three apples, stemmed, coarsely chopped (together with middle and seeds)
1 lemon, chopped (which include rind and seeds)
1 cup water
Jam:
3 kilos fresh strawberries, hulled
1 half of cups pectin puree
2 1/four cups white sugar, divided
1 teaspoon clean lemon juice

Instructions :

Prep : 10M	Cook : 24M	Ready in : 2H25M

Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring sometimes, until fruit may be very gentle and collapsed, approximately half-hour. Remove from warmth. Strain via a satisfactory sieve into a bowl to split the liquid from the pulp and seeds. Press with the lower back of a wooden spoon or spatula to extract as a good deal liquid as possible. Discard pulp and seeds. You need to have about 1 1/2 cups pectin puree. A bit greater or less will paintings first-class.
Place hulled strawberries within the bowl of a meals processor. Pulse till berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring aggregate to a simmer over medium-excessive warmness. Reduce warmness to medium; simmer for approximately 15 minutes. Skim off foam. Adjust warmness, if vital, to ensure aggregate is usually simmering with out boiling over. Stir in final 1 1/four cup sugar.
Cook, stirring regularly, until combination reaches 220 tiers F (a hundred and five stages C), 50 to 60 minutes. Remove from warmness. Whisk in lemon juice.
Ladle into sterilized canning jars even as nonetheless hot. Allow to chill to room temperature exposed. Cover and refrigerate 1 or 2 days before serving to permit sugar and pectin to thicken up the jam.

Notes :

Delicious served on Chef John's Scones, biscuits, or whatever jam-worth.
Here's Chef John's recipe for clotted cream.

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