For a while I wonder if there's another version of strawberry jam, although it is always at its best as simple as possible, I attempted to spice it up a tiny bit with tint of cardamom. Turned out to be nice! —nikoleung
1 320g jar
Bio-Sugar (for Jam Making)
Juice of Half Lemon
1 1/2 teaspoons
In This Recipe
Prepare a saucer in the freezer.
On low heat, combine Strawberry, Sugar and Lemon juice in a small pan (no non-stick pan because of the acid in lemon/strawberry), stir frequently until mixture starts to bubble.
Continue to cook for 30 minutes, drop a bit of jam on the saucer that you've kept in the freezer, tip the plate, if it runs down very slowly, the jam is ready.
Turn off the heat and stir in butter. This will help to get rid of the foam and clarify the jam. Add tiny pinches of Cardamom.
Pour the hot jam into hot sterilized jars. Consume it in 2-3 weeks.
On Sterilizing Jars: http://www.bbcgoodfood.com/howto/guide/how-sterilise-jars