We are so lucky to be living in California with so many choices of fresh produce this time of the year. A stroll at the farmers market is such a culinary experience! I love the sweet smell of strawberries at the farmers market. It means summer is coming soon!
My daughter loves jam on her whole wheat toast. I made this simple strawberry and blueberry jam for her and for my family to share. Jam making is very easy! Start with the freshest organic fruits and organic sugar, and NO pectin is needed!
A little Food Science for you: Pectin is a natural carbohydrates found in the skin of most fruits. Apple and citrus has high pectin level in the cell wall. Pectin is generally used to gelling or thickening agent in jams and jellies and fillings. Natural Pectin can be easily extracted with heat and acid.
INGREDIENTS
- 700g Organic Strawberries, washed and dried, hulled and cut in halves
- 300g Organic Blueberries, washed and dried
- 400g Organic Sugar
- 4 Teaspoons of Lemon Juice
- Zest of a half Lemon (optional)
- Mason Jars, Sterilized
PREPARATIONS
- Wash and dry the mason jars. Put them on a tray and place in oven. Set oven at 225F and bake them for 30 minutes. It's important to put in the jars in the cold oven so the glass will not break due to the temperature rising too quickly. After 30 minutes, turn off oven and leave the jars in there until the jam finishes cooking.
- Place a porcelain plate in the freezer. You will need to use it later to test the doneness of the jam.
- Start with a big heavy pot that is not stainless steel. After the fruit is put in, you should have at least 4 inches of space above it in the pan. Place fruits, sugar, and lemon juice in the pot and cook in medium heat. Gently stir and mix the fruit. You will see the juice starting to come out.
- When the juice starts to bubble, turn the heat up to medium high. Stir occasionally, so it does not stick. Cook until the content reduce and thicken, about 15 minutes.
- Add the lemon zest, and cook for another 5 minutes.
- Take a plate out of the freezer and drop a spoonful of jam on the cold plate. Leave it for one minute and then draw your finger through the jam. If the jam does not close in fast and the surface wrinkles, it means the jam is done.
- You will need to wear your kitchen mittens for the next steps. Please be very careful as Everything is extremely hot! Take the jars out of the oven and carefully ladle the jam into the jars. Fill the jam all the way to the top. Place the top and the rim as soon as you are done filling.
- Let the jars cool to room temperature or overnight.
- Enjoy!
