January is a month of hope and everything new. There’s something about this month that holds a lot of promise. Maybe because it’s also birthday month for the husband and me! January is also that time of the year when Saturdays are devoted to making jam. Strawberries are in abundance during this time and I can think of no better way to celebrate them than by making some sweet, dark, luscious jam that I can gorge on for the rest of the year.
I’ve been making strawberry jam for a couple of years now and while it is a time consuming process, I must admit that it is, indeed, incredibly satisfying. There’s something magical about watching fruit and sugar come together to become something so good.
So when the generous guys at Westside sent me this Lakeland Slow Cooker to experiment with, I was confused at first. What do I make with it? A quick look at the instruction manual gave me recipes for casseroles and stews. But I didn’t want to do something meaty. So I turned online for some inspiration and there, I saw a recipe for raspberry jam! Now, we don’t get fresh raspberries here but I could always sub these with strawberries, couldn’t I? And it was ‘jam-making’ time of the year!
The slow cooker is a breeze to use. All you need to do is to put all the ingredients together, mix and dump it in the slow cooker. Turn it on and allow it to cook. Yes, really that simple! I, for one, loved the fact that I didn’t have to stand in front of the stove and keep stirring a hot pot bubbling with jam. The slow cooker jam is a superb idea, you can read a book, take a nap, blog, snack or all of these, like me, while the jam takes shape!
Slow cooker strawberry jam
5 cups of strawberries, cleaned, hulled & chopped
3 1/2 cups of sugar
1/2 cup of water
Juice of one lime
Mix the first three ingredients together. You can reserve some strawberry pieces to add in the end, so that you get pieces of the fruit when you bite into the jam. Place the mix in the ceramic pot of the slow cooker and put the knob on ‘high’. Allow it to cook for about 4-5 hours. You might want to give a stir or two in between to make sure that the sugar doesn’t stick to the bottom.
The jam is done when the entire thing becomes a thick semi-solid paste. Add the reserved strawberry pieces about 30-45 minutes before you switch off the slow cooker and give it a stir. Add the lime juice and mix well just before you turn off the cooker.
Let the jam cool down completely and then transfer into bottles. This jam lasts for up to 8-12 months when stored in the fridge.
PS: The Slow Cooker is a fitted with a plug that’s compatible to the UK, so you will have to use a converter/universal adapter to make it work in Indian homes.
Lakeland has some great products that are sure to make cooking even more simple. While going through their website, I came across this Digital Ice Cream Maker and Mini Cupcake Maker, which I think are fantastic additions to any kitchen! Pssst… there are some great discounts of up to 50% going on too!
Westside also hosted a demo recently about making some goodies using Lakeland products. This was held in Pune and Chef Nicole Mody whipped up some yummy delights for the audience. The #DelishDelights served at Lakeland, Pune were absolutely scrumptious and mouth watering! The sheer ease and usability of the Lakeland products have made them my go- to for every cooking experiment. Have a look at the pictures here.