1. Prepare the jam jars and the lids.
2. Wash and dry strawberries on a towel or a sheet lined with the paper towel.
3. Hull and crush the strawberries. Measure the fruit after it is crushed.
4. Measure the sugar into a bowl and keep it aside.
5. In a large heavy bottomed pot, add crushed strawberries and pectin; mix well to ensure pectin does not form lumps.
6. Add butter if using. Over high heat, bring the mixture to a full rolling boil.
7. Add sugar and mix well. Keep stirring until sugar is dissolved.
8. Bring the jam to a full rolling boil again and let it boil for 1 minute.
9. Remove from the heat. Skim off the foam that has appeared on the surface of the jam.
10. Place the jam funnel on a jar. Gently ladle the jam into clean jars.
11. Keep the filled jars aside and let the jam cool.
12. Melt some paraffin wax in a small pot and pour over the cooled jam. Gently tilt the jar to allow the melted wax to run around the neck of the jar to seal the jam properly.
13. Allow the jam to cool completely. Place the lids on the jars. Store the jars in a cool and dry place.
14.Keeps well for one year.
Today I’m sharing an amazing recipe for homemade Swedish Pancakes (with strawberries). Homemade Swedish Pancakes with Strawberries Save Print Prep time 15 mins Cook time 10 mins Total time 25 mins Author. 10 small pancakes Ingredients For the Strawberry Topping 2 cups sliced strawberries ¼ cup white sugar For the Pancakes 4 eggs 1 egg white 1 cup whole milk ¾ cup flour ¼ cup white sugar ½ teaspoon salt ¼ cup butter Instructions Preheat oven to 170 degrees
Best Homemade Fresh Strawberry Ice Cream Ever. Homemade Vanilla Bean Ice Cream [Life Made Simple]. The heat is on and the strawberries are ripe, so find a cool spot to lounge and tilt back with a big bowl of the best fresh strawberry ice cream you’ll ever have
Homemade Kaya (Malaysian Coconut Egg Jam)Whisk together lightly. Whilst blending a lumpy breadmaker-made jam may remove its watery scrambled-egg appearance and make it smoother, the texture usually ends up too thin and drippy (due to the excess moisture created by cooking in an enclosed space) or too matte-like and pasty (like peanut butter instead of a shiny curd)