Hi there
Whenever I make strawberry cheesecake, I will make my own strawberry jam, I tried quite a few, marmalade, kiwi fruit with strawberry jam, mixed berries jam etc, because it is so simple, quick and easy, you can also customize it to your sugar level likings.
My first experience in making jam was actually when I was still in NZ, my first landlord who is a Kiwi made a batch of marmalade jam, he gave out bottles to all the tenants and I helped him out with all the preparations, it was so much fun and also is such a great way to find out good fuss free recipes 🙂
If you want to make it for your kids, just reduce the sugar, which is way more healthy, you can also make it in large or small batches too. Usually when I make these cheesecake, I will make a little excess on the jam, so that I can keep it for breakfast for the next few mornings.
One thing to take note though because all these are free of preservatives, so I recommend you to polish off these jam in a week time, especially when you reduce the sugar amount.
Ingredients :
- Strawberry – 1 carton
- Sugar – 6 tablespoon
- Lemon rind – 4 pcs
I do not use flour in any of my jam recipes, as the real fruits with sugar after reduction has a good texture, and need zero flour to bind it.
1) Cut strawberries into small pieces, you need not to mash it, unless you like to blend it finely, I like to have small chunks of berries so I leave it this way. 🙂
2) Pour strawberries into a non stick pan, pour in sugar and lemon rind and on slow fire just let it simmer
3) No water, just plain juices from the fruit. 🙂 Stir the mixture until it bubbles, and continue to slowly stir it consistently so that the base will not get burnt, and also quicken the whole reduction process (as the steam will release the more you stir it)
4) Once the jam is reduced to a thick velvety texture, off the fire and let it cool. You can see the color is darkened and also the liquid has reduced near 40%. It took me 15 – 20mins to make this.
Once it is thoroughly cooled down, preferably store the strawberry jam in glass jars which has been dunked in hot boiling water and cooled down so as to sterilize the jars. As I usually manage to finish off the jam in couple of days, I usually put in either glass jar or plastic container.
Besides using these jam on bread or toast, use it on cheesecakes, or even grilled salmon, this tarty and sweet concoction is so appetizing and will definitely whet your appetite. 🙂
Happy Cooking!
QUICK & SIMPLE JAM RECIPES : STRAWBERRY JAM RECIPES
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Cheers,
Dawn