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Jams made fresh from fruits have their own unique flavor than the store bought ones. They can be made from pulpy fruits like apple, mango, guava, plums, pineapple, peaches etc. These fruits can be used individually or in combination. The recipe is from my mother's recipe file, they were always delicious when she used to make them.
Ingredients fresh strawberries,1 kg
4 cups sugar
3 tablespoons cup lemon juice
Wash and cut the straberries into small pieces
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
To test for jelling
Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
Measure the quantity of the pulp, if 5 cups of pulp then add 5 cups of sugar. Add the sugar to the pulp and slow cook until the any of the tests below is satisfied. If not satisfied, continue to cook a little more. Once the test is passed, add the citric acid while still on fire and stir well. If the fruit is very sweet, more citric acid may be required, of the fruit is less sweet, then less citric acid. If the fruit is sour, as in the case of gooseberry, then no citric acid if required.
The jam is ready when the temperature registers 105ºC (221ºF) on a sugar thermometer. Simply immerse the thermometer in the jam shortly before the specified cooking time is completed, keeping it away from the base and the sides of the pan. Leave in position until the temperature has been reached. Boil a little longer if necessary. Saucer test
Drop a spoonful of the jam on to a chilled saucer and leave to cool slightly. Push your finger through the jam: if the surface wrinkles, the jam is ready. Return to the heat and boil a little longer if necessary.
Using a large wooden spoon, lift a little of the jam out of the pan. Let it cool slightly then tip the spoon so that the jam drops back into the pan. If it has been boiled for long enough, drops of the syrup will run together along the edge of the spoon and form flakes which will break off sharply. Boil a little longer if necessary. When the jam is ready, remove from the fire and add color and essence (if you plan to use them). Mix well and pour into dry and well sterilized bottles place over a wooden surface or a thick cloth to allow the jam to cool before canning the bottle.I have not dealt with the canning process and hence have provided the link for the same.