Tuesday, May 11, 2010

Spiced Strawberry- Banana Jam

I am not a jam person. But I just had to try and make this once. I tried adding spices like cinnamon and dried red chilly flakes to cut the sugariness of the jam. Worked well. I didn't even bother spreading it on a toast. Simply took a spoonful (or two... or three...) and licked it off watching tv. I shouldn't have added the banana at all though. It has a really strong flavour and even a little goes a long way. Banana lovers may make this jam using just banana.

400 grams of small strawberries, washed, patted dry, chopped
100 grams of banana chopped
350 grams of castor sugar
Zest and juice of 1/2 lemon
Cinnamon 2 tsp, 3 Cloves, Red chilly flakes 3 tsp
Place the strawberries, lemon juice, zest and sugar in a large saucepan. Heat over low heat and simmer gently until the sugar dissolves.
Boil the jam jar for 10 minutes. Remove from heat and let cool.
Turn the heat up to medium-high and boil the mixture rapidly for 10-15 minutes, stirring occasionally. Add the spices (powder the cloves)
Place a tsp of jam in the fridge and after 20 minutes wrinkle the surface using your fingers .If the jam doesn't wrinkle the first time but sticks to your finger like a thick liquid rather than jam, keep boiling it for another 5 to 10 minutes and then test again. If jam is ready then remove the saucepan from heat and let it sit for 10 minutes or until the edges of the jam sets slightly. Pour jam into a warm jam jar till the brim (warming will ensure moisture is not present) and then let it cool completely before sealing.
Keep refrigerated.
I do not know how long this will keep. A month maybe. We'll find out. It's been about 20 days and the jam is stil fine. Maybe it'll last longer.
Experiment with spices you like. Add dry ginger powder if you like.

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