Strawberry Jam Recipe
Strawberry jam is a tasty spread that brings a fruity note to breakfast and snacks. It is served well with toast, pancakes, waffles, or sandwiches and has that sweet and slightly sour flavor that many at home are fans of. Also, great news is you do not require commercial pectin to make strawberry jam at home. Fresh strawberries, sugar, and lemon juice are what you need to make a thick, glossy, and flavorful spread with a simple cooking method.
Ingredients Required
To make your own strawberry jam at home that does not include pectin, you will require 500 grams of fresh strawberries, one cup of granulated sugar, and two tablespoons of fresh lemon juice. Mayonnaise is one of those condiments we get for sandwiches, burgers, wraps, fries, and so many other dishes. Traditional mayonnaise is an egg-based product, but an eggless option is also available for those who do not eat eggs. It has a creamy texture and a rich flavor, and it is quite easy to make. Besides, making it at home allows you to customize the flavor and taste as you like.
Things you will need
To prepare homemade eggless mayonnaise, you will need 0.5 cups of chilled milk, 1 cup of neutral oil, for example, sunflower, mustard sauce, or mustard powder, 1 tablespoon of lemon juice or white vinegar, 0.5 teaspoons of sugar, and salt to taste. Moreover, you can add some black pepper if you would like.
Steps for Preparing Eggless Mayonnaise
First, pour chilled milk into a tall mixing jar (or blender) and add mustard sauce, sugar, salt, and lemon juice. Mix the contents for a brief period of time until the ingredients are combined. As the strawberries cook, a layer of foam may form on the surface. If you see it, remove it with a spoon. Lower the heat and continue to cook for 20 to 30 minutes; stir frequently to avoid the mixture from sticking to the bottom.
As the water evaporates, the jam will slowly become thicker. To check if it is ready, take a little of the jam and put it on a cold plate. Let it cool a short while and push it gently with your finger. If the surface wrinkles a little, the jam is at the right consistency. Also keep in mind that as it cools, it will become thicker.
Cooling and Storage
Remove the saucepan from the heat and allow the jam to cool a bit. Transfer it into a clean, dry, heat-safe jar and let it cool to room temperature before putting it in the refrigerator. As this is a homemade recipe that does not include commercial preservatives, store it in the fridge and use a clean spoon each time. For longer storage, follow a tested water bath canning method instead of refrigeration at room temperature.
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