Strawberry Jam Recipe

Strawberry Jam


Quick and easy strawberry jam recipe.
Prep Time: 5 minutes
Cook time: 20 minutes
Yields: 2 cups (approx)

Ingredients:

1. Strawberry,roughly chopped- 3 cups
2. Sugar-1.5 cup
3. Vanilla pod-1 small
4. Lemon juice-2.5 to 3 tbsp

Instructions:

In a large pot,combine together strawberry,sugar and lemon juice.Cut the vanilla pod lengthwise and scrape the seeds into the pot.

Bring it to a simmer over medium heat.Mash it using a potato masher as you cook it.( i like it be a bit chunky,so did not mash the berries)

Stir well and bring it to a boil.Cook until it turns thick and glossy.Skim the foam as you cook it.(To test if it is ready or not,place a spoonful of jam on a plate and place it in the fridge for a minute or two,if it is still runny cook for another 5  minutes and check again)

Let it sit for 10 minutes.Transfer the jam to a sterilized jar and let cool to room temperature,before sealing the jar.( Refrigerate upto 10 days)

   

EASY MANGO PICKLE | KERALA MANGO PICKLE | MANGA ACHAR

Recipe adapted from- Valla sadya recipe by Vijayan Nadamangalath

Ingredients

1. Raw mango- chopped- 1 cup
2. Kashmiri chili powder-1.5 to 2 Tbsp( or according to taste)
3. Turmeric powder-1/2 tsp
4. Fenugreek powder-1/4 tsp 
5. Asafoetida powder-2 pinch
6. Mustard seeds-1/2 tsp
7. Fenugreek seeds-1/4 tsp
8. Curry leaves- 10 nos
9. Dried red chilies-2 to 3 nos
10. Boiled and cooled water-1/4 cup
11. Salt to taste
12. Coconut oil- as required

Method

• In a mixing bowl,combine together,chopped mango,kashmiri chili powder,turmeric powder,fenugreek powder, asafoetida and salt.Keep aside for 10 minutes.
• Heat oil in a pan and add mustard seeds,let it splutter.Add fenugreek seeds and fry for few seconds.
• Next add curry leaves and dried red chilies,fry for few seconds.
• Add the marinated mango and mix well.Pour in 1/4 cup water and adjust salt to taste.
• Bring this to just under a boil.
• Allow it to cool completely and store in  a glass jar.Keep refrigerated.

KERALA MANGO PICKLE / MANGA ACHAR

Ingredients

1. Raw mango ( Chopped)- 3 cups
2. Kashmiri chili powder- 5 to 6 tbsp( or according to taste- see note)
3. Turmeric powder-1 tsp
4. Asafoetida powder-1/2 tsp
5. Fenugreek powder-1/4 tsp
6. Mustard seeds- 1 tsp
7. Fenugreek seeds-1/2 tsp
8. Kurryleaves- 2 sprigs
9. Oil-3 to 4 tbsp
10. Salt to taste
11. Vinegar-1/8 cup (more if required)

Method

• Combine together chopped mango,kashmiri chili powder,turmeric powder,asafoetida , fenugreek powder and salt to taste.Mix well and keep aside for 10 to 15 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter,now add fenugreek seeds and curry leaves.Saute for a few seconds.
• Now reduce the flame to low and add the marinated chopped mango and cook for about 10 to 15 minutes,stirring well in between. ( or until the skin turns greenish brown,see above picture)
• Switch off the flame and allow it to cool completely.Add vinegar and mix well,adjust salt level if required.
• Transfer if to a glass jar  with a tight lid.Serve with rice.

ENJOY!!!

Note
*You can add regular red chili powder instead of Kashmiri chili powder,in that case just use 2 to 3 tbsp   or according to taste.

HOMEMADE DAIRY FREE NUTELLA

Recipe Source: Twenty one no gluten
You can find the original recipe here

Ingredients

1. Hazelnuts-1 cups
2. Canola oil- 1 tsp
3. Cocoa powder-1/4 cup
4. Honey-1/3 cup
5. Vanilla extract-1/4 tsp (optional)

Method

• Preheat oven to 180 deg C
• Spread hazelnuts onto a baking sheet and toast them in the oven for 10 to 15 minutes or until the skins are blistered a little.Allow this to cool a bit.
• Transfer it onto a clean kitchen towel, wrap it and rub vigorously to remove as much skin as possible.Let it cool completely.
• In a food processor ,grind the hazelnuts until it forms a paste.Now add the rest of the ingredients and grind until it is smooth.
• Store in a jar and refrigerate up to 2 weeks.

NOTE: Adjust the amount of honey according to your taste or desired consistency.

ENJOY!!

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PINEAPPLE JAM

Ingredients

1. Pineapple chopped finely/crushed-4 cups
2. Sugar-11/2 -2 cup
3. Cardamom- 4 nos
4. Cloves- 4nos
5. Water- 11/4 cup
6. Lime juice- 2 tsp

Method

• In a heavy bottomed pan ,combine all the ingredients ,cover and cook over medium flame for 45 to 50 minutes or until thickened,stirring in between.
• Remove the cloves and cardamoms and discard.
• Pour into a clean jar.

Note:If you want it to be really smooth,blend the pineapple pieces for a few seconds in a blender and then cook.
Enjoy!


Sending this to anyone can cook event hosted by Ayeesha of taste of pearl city