Produced: about 140g of jam
Ingredients220g strawberries, hulled
70g raw sugar
10g rock sugar
2. Remove the green calyx, and cut the strawberries into smaller bits.
3. Mix strawberry bits with raw sugar and lemon juice, and let them stand for about 5 to 10 minutes.
Directions1. Rinse strawberries in vegetable wash to get rid of any residual pesticides.
I cut the lemon into 3 equal portions. Squeeze out the juice from the two ends, and mix with the strawberry bits. For the middle section, peel and keep the yellow lemon skin, and discard the white pith. Cut the middle portion, which holds the seeds, into about 4 portions. I used these to extract the pectin in Step 4.
Add the lemon skin and middle portions of the lemon into the pot too.
Bring to a boil at medium heat, stirring occasionally. Lower the heat when the liquid thickens.
Remove the seeds from the thickened sauce.
By boiling the lemon seeds separately, it is easier to pick the seeds out.
5. Add rock sugar and the strained strawberry bits to the sauce. Bring to a boil at medium heat.
After boiling, reduce the heat to low.
Stop heating when the wooden spoon can draw a clear path through the strawberry paste.
6. Transfer the hot jam into a sterilized glass bottle.
Close the lid and invert the bottle. Remain in this position till the jam cool down. This helps to keep a vacuum in the bottle so the jam can have a longer shelf life 😁