Making Jams

A good way to use up fruits of the season is by making jams and preserves. In Malaysia where I live, although our seasonal fruits like durian, mangosteen, mangoes, rambutans, langsat are not suitable for any of these, some can be made into delicious ice-creams. So for me I usually buy the fruits like plums and apples from the supermarket to make jam but strawberries are available nearly all year round in Cameron Highlands, a highland town just 45 minutes up a scenic route from where I live. So whenever we visit Cameron Highlands I will make sure I buy more than I need for my jam coz then I would have some leftover to be frozen for later use. Pineapple is available year round in Malaysia and makes a really delicious jam that is not only good with bread but also to make jam tarts. Of course the three fruit marmalade using grapefruit, oranges and lemons is the best bet coz these three fruits are available easily any time of the year.

The advantage of making your own jam is that not only do you get more fruits in the jam but you can adjust the sugar level to taste coz some of us are more health conscious that others so some of us like it less sweet. Moreover I like to make my jam a little runny coz it goes really well with plain home-made yoghurt. So to start with I will teach you how to make strawberry jam :

Frozen strawberries and a potted strawberry plant in my garden

Strawberry Jam

Ingredients :

About a kilo of strawberry jam
About 1/2 kilo sugar (to taste)
Approx 3 cups of water
Jars for storing jam


Method :

Remove leaves from strawberry and wash them. Put in a heavy based pot with the water and let it boil. When it starts to boil, turn down the heat and let it simmer and stew while stirring periodically so that it doesn't stick to the bottom of the pot. At this juncture, it is also advisable to use a skimming spoon to lift off the scum and foam that will form at the top of the pot. Let it simmer till the fruits are soft and mushy, then add in the sugar and turn up the heat to let the strawberries come to a rolling boil. At this stage, it is crucial that you keep stirring until you notice the jam leaving the side of the pot. Now, just take a plate and a drop a little jam onto it and let it cool. After a few minutes just take the plate and slant it over to see if the jam rolls off. If it does, then it could be too runny so cook a little longer but if it runs very slowly down the plate then it should be just nice. But if you prefer a firmer jam, then cook it a little longer.

Make sure jars are sterilised by boiling in hot water, dry it with a cloth and leave in a heated oven to dry completely or can just dry in the sun.

When jam is ready, fill jam jars to the brim and cap immediately when hot.

After it has cooled, it can be kept in the fridge. Will keep well for at least a month