Strawberry Jam Recipe
October 15th, 2009 | Non-Asian Recipes | 23 Comments
I am not much a breakfast person, I mean, I love breakfast, but growing up in Malaysia, breakfast means nasi lemak, prawn noodles, mee siam, or other street food. Even though I have been in the US for almost 15 years, I haven’t quite acquired the habit of having cereal, bacon, or scrambled eggs for breakfast. So, I often skip breakfast, which is totally not healthy for me…(get strawberry jam recipe after the jump)
Recently, I have started to incorporate healthy breakfast into my daily routine—milk, toast, muffins, and fresh fruits. I even made some French toast. Yesterday, LK got me a box of fresh and sweet strawberries and I made some of them into this beautiful and tasty strawberry jam.
Making strawberry jam is really quite easy and you need only a few ingredients, but the end result is so much better than the bottled ones you get at stores. Everything is just better when you make it from scratch.
Here is my strawberry jam recipe for your reference.
Ingredients:
1 lb fresh strawberries
1 cup sugar or to taste
1 lemon (extract the juice)
Method:
Cut and then crush strawberries. Set aside.
Heat up a saucepan and add the strawberries, sugar, and lemon juice. Stir over medium heat until the strawberries are cooked and become a watery jam-like consistency. Lower the heat to reduce the liquid in the jam until it reaches the desired consistency. Turn off the heat and let cool, then transfer into the jar(s) and keep in the fridge.
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Wow, your pictures of the strawberries and the strawberry jam look very good, like straight out of the magazine. I love it. The jam looks really fresh and yummy!
Rob – thanks.
Wow, gorgeous, just gorgeous. I don’t think I’ve ever seem jam so pretty before, now I’m hungry for toast and jam.
You are too funny. Thanks!
Nothing can be simpler than your strawberry jam recipe. But your photos are just WOW. Jaw-dropping.
Divina – thanks so much for your nice word about my strawberry jam pictures.
It’s almost summer here as well so the strawberry season is in full swing! May I ask how long this jam will keep in the fridge?
I am not sure actually but for sure a few days. It’s so great that you don’t have to worry about not finishing it up. It will be gone in no time.
Thanks for that, maybe a batch of scones will help use it up! :) Cheers
I bet, scones with strawberry jam, yummy!
I made strawberry jam last week also. Yours looks wonderful.
Great, I am sure it was great.
I am new on your blog, I come from Tadty Kitchen, I wrote “Irvine” where I plan to go in Feb and found your profile and your blog !
What a good surprise for me who like japanese food !
I’ll be back soon !
Valerie, Belgium.
That’s great that you found my blog. :)
TaSty and not Tadty ;)
I’m with you! I’m not a big American breakfast person either…having that kind of food doesn’t sit well with me in the morning. When we moved to Japan, I fell in love with having rice, fish, miso soup, etc. for breakfast, and still tend to eat along those lines here in the US.
Yes, to me, American breakfast is boring. Asian breakfasts are so much better and there are so many choices!
I have to believe that even most North Americans aren’t really big on the “American” breakfast! I was born in Canada, and bacon, eggs, and most other “breakfast” foods (except toast and granola, I suppose, since they’re pretty easy in the morning) are kept for a few special occasions during the year.
No choices but bacon and eggs every day was one of the nightmares of university residence breakfasts.
So pretty! You make strawberry jam look refreshing and new!
Alta – thanks for your note.
Such luscious pictures! There are still a *few* strawberries in our farmer’s market in New York; I’m tempted to follow your lead and make a little jam.
Maggie – you should totally make some strawberry jam. :)
Looks too good! Very enticing!
And it’s okay that you skip breakfast… I sometimes do it too! I think we both need to nag each other about eating breakfast. :)
Oh, if we were neighbors… I’d exchange freshly baked New York-Style bagels for a couple jars of your jam. I’ve got some jam that I made a couple weeks ago, but for some reason it’s disappearing rather quickly…
Great post Bee! :)