Once you get a taste of homemade jam, there’s no going back. At least that’s my case. I enjoy cooking jam as much as eating them. Pectin is a time saver if you don’t feel like spending hours behind the stove. You can omit it if you have time to kill, or if you don’t mind runny jam. And to make your homemade jam special, add thyme, or whatever herb you like.
- 660 g fresh and ripe strawberries
- 330 g castor sugar
- 20 ml lemon juice
- 4 sprigs thyme
- 1 tbsp pectin
Remove the leaves of the strawberries and cut them in half. Toss the strawberries, sugar and lemon juice in a large heavy bottomed pot.
Cover with lid and bring to a boil. Remove lid and boil for another 10~15 mins. Remove the scum rises to the surface of the boiling jam.
Bring down to a simmer and blend the jam with a handheld blender or potato masher. Add in the thyme, leaves only.
When the jam starts to reduce add in the pectin, stir well until it dissolve completely. Turn off the heat when the jam starts to thicken.
Pour the jam into a clean and dry jar. Let cool at room temperature. Cover tightly and store in the fridge. Consume within 6 weeks.
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