Strawberry jam By Chef Shireen Anwer

Strawberry jam

Strawberry jam:

Strawberries ½ kg (sliced)
Sugar ½ kg 
Lemon juice 2 tbsp
1. Wash strawberries and cut them into two halves.. Put in a plastic bowl and spread sugar on top.
2. Refrigerate for 12 hours.
3. In a heavy bottomed saucepan mix together the strawberries with 4 tbsp lemon juice and cook for 15 to 20 minutes until the jam falls in thick drops from the edge of a spoon
4. Transfer the jam into hot sterile jars leaving 1/4 to 1/2 inch headspace, and seal.

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