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Recipes: Jams for all purposes
February 19, 2018 | 4:31 PM
by Oneza Tabish
Homemade strawberry jam.
 
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SIMPLE STRAWBERRY JAM

Homemade strawberry jam that tastes phenomenal. Gift this to your loved ones or simply enjoy as a spread on toast.

Ingredients

8 cups of strawberries



5 cups sugar

1/2 cup lemon juice

Preparation

Wash the strawberries and remove the stems. Chop, mash or puree the strawberries and stir in the sugar.

Let them sit for 2 hours. Add strawberry mixture to a large pot and cook slow over medium heat until it boils, keep stirring.

Increase the heat and continue for about 5 minutes. Add in lemon juice and stir.

Boil another 5 minutes. Shut the flame and allow the jam to cool. Pour jam into clean jars with lids.

PINEAPPLE JAM

This golden homemade pineapple jam is a great stuffing for tarts and mini cookies with precise sweetness and texture. It is made without pectin and will surely pamper your sweet tooth.

Ingredients

1 large pineapple

11/4 cups sugar

1/4 cup water

1/4 lemon juice, squeeze

Preparation

Roughly chop the pineapple pieces and puree them. Set aside.

In a pan add sugar and water, turn on the heat to dissolve the sugar in water.

Add the pineapple puree and stir well to combine and leave it to boil. Keep boiling till the jam thickens and a nice, glossy yellow colour appears.

This should take about 10 minutes. Now add the lemon juice, mix well and switch off the flame. Once the jam cools down transfer the jam into a clean sterile jar with lid.

PLUM JAM

A two ingredient jam that is easy for first timers. A jam that’s much better than the store-bought ones and a perfect companion to your pancakes and crepes.

Ingredients

8 cups of sweet ripe plums

41/2 cups white sugar

Preparation

Place pitted and halved plums in to the mixing bowl and drizzle with 41/2 cups of sugar.

Coat the plums well with sugar. Let them rest in sugar for abour 1 hour. Place it in a large cooking pot. Bring it to a boil uncovered, stirring occasionally.

Boil until mixture is bubbling uniformly. Simmer for 10 minutes and turn off the heat.

Cool to room temperature and transfer to a clean jar with lid.

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