I love the process of making my own Jam.
The reasons are numerous and it is proof that anybody can make jam.
As a child, I thought it was a lot of work and time-consuming.
Jam culture is deeply rooted in our family, so my mum would cook a huge batch of different fruit jams every year.
Strawberry jam is a favorite at home.
They are the first fruits to be cooked and jarred since the season would be over by August.
Our family recipe is a 3-day preparation.
A type jam cooking technique if you may call it so.
I love to make this jam since the consistency is smooth, soft and with pretty looking little fruit parts in it.
Let’s face it, it’s time-consuming too however when u need a quick simpler recipe then you should have one at hand.
Which fruit Jams do you like?
In my life I was forced to buy 2 times commercial jam, both times in India.
The first time I knew it wouldn’t be that good cause the plastic container it came in.
I had already realized that nothing was going to taste like Europe in this chaotic country.
Never buy European style products in India.
Its just not worth it and Indian food products are thousand times better here anyway.
Stick to traditional foods in the country that you are in, you won’t be let down.
Always remember to keep the jam in the fridge or you’ll have in no time a million ants attacking your precious gold.
This also applies for places with high humidity, fungus or mold can sprout anytime.
It’s best to keep jams in the fridge, especially the ones that you put your heart and soul into making.
Anyways, the second time I bought jam was a test taste for our Restaurant.
Guess what? It sucked.
It tasted more like preservative, it’s still lying in my fridge because I can’t bear throwing out food.
There are people dying of hunger in this country!!!
You’re never going to buy store bought jam ever!
So, I decided long back that I had to make this jam myself or else I would never eat Jam ever again.
Plus jam is essential in my world at least, for what would I eat for breakfast otherwise?
Alright, there is always French Toast, but my husband is the toast master, I am more a self-crowned Jam queen.
Joke aside, we all know breakfast is THE meal of the day, right?!
At least that’s what they are telling us all.
Well I must say a full belly in the morning gives me no reason to disrupt my daily work.
Do you need special kitchen equipment to make Jam?
Before even making the jam I realized I didn’t have most of the required fancy toys as my mum had.
Thermometer, special jars with the rubber seals, jam pot and a proper spacious kitchen.
My kitchen is 2 m² big, let’s not talk about the size of the rest of the house, quoting my own self… “Space is a luxury”.
With all this in mind, I had to curb it all down.
I was not bothered to check if they were selling Pectin somewhere around.
I would end up searching and looking for one ingredient, wasting a whole day and not to forget my patience
It was just simply left it out of this recipe.
Anyway isn’t really required and I like more natural type of Jams.
Pectin is a gelling agent, it kind of helps the jam set quicker and better than simple sugar does.
All fruits contain Pectin, some more and some a little.
Something I didn’t know before making this recipe was that the skin of Passion fruits are rich in Pectin.
It can be boiled in a little water to extract the pectin.
The Passion Fruit contains a good amount of Pectin which is recognizable at the end of making the jam.
This strawberry and Passion Fruit jam is Pectin “tension” free.
Trust me it will set like a charm.
What do you needed to make this Jam?
Passion Fruit Strawberry Jam – 1 small jar
600 g fresh Strawberries
9 Passion Fruits
200 g sugar
1 small glass Jar with lid
First things first, rinse the jar and boil a good amount of water in a large pot.
It is crucial to sterilize the jar before filling it with jam, that will preserve the jam for a longer time.
Add the Jar with the lid carefully into the boiling water, see that it is submerged.
I couldn’t do it properly on my photo, because that was the largest pot I own. lol
Keep the fire on low heat and take out the jar and lid only if you are ready to fill it, and then to try to take it out with tongs, don’t just contaminated again with your hand germs.
Remove the greenery from the strawberries and quarter them, cut the Passion Fruit in half and extract with a spoon the jelly seedy flesh.
In a pot combine the fruits and sugar and keep it on the lowest possible heat. Very important, keep on stirring!
I don’t like over sweet jam, but sugar is crucial for the perfect jam, since it is prolonged and enhances the conservation period, so I simply make a small amount of jam and not a bunch of jars.
You can, of course, add more sugar to this recipe if you wish it.
Your Jam is slowly simmering and you are stirring peacefully.
After 5 minutes gently smash the fruits with a potato masher.
You don’t want the seeds to be smashed so be careful, anyway it should be all nice soft, mashy.
Increase the heat a bit and continue cooking and stirring the mash. Keep cooking on a rolling boil for a little while.
To test if it’s ready, take out a cool plate surface and drop little jam on the surface.
Push the jam a bit, if it wrinkles it is ready if it is runny it needs some more rolling boiling cooking.
Pull it off the heat once you think it is ready, fill it into the jar and keep it cooling.
Always refrigerate opened jams!
I omitted lemon juice which I usually add to jams for little sourness because I thought the Passion Fruit was Sauer enough.
I used orange colored Passion Fruits which are sweeter than the yellow ones for this recipe.
The seeds are not bitter but crunchy and quite pleasing, that’s how I think, but if you prefer without then simply strain the passion fruit before you cook it all.