No-Worry Strawberry Jam (HD)

[VeryClayful]

In the beginning, you sounded like Neil from Art Attack, that's a complement :)

[TitliNihaan]

@VeryClayful That's a programme I haven't seen for years...

[Svetassimplefun]

titli:...1 and a halh kiloes of sugar.

me; WHAT THIS JAM IS FOR ME (running to the kitchen weighing strawberries)

[thepinkgirl267]

trying to do it

[MegaTruecolours]

yeah i know it's good for me and everyone.. the other gud method is not to use anything apart from the fruits and let them boil down, cuz fruits contain natural sugars, turns out really sweet.. the Prophet saw preferred simple foods

[MegaTruecolours]

too much sugar titli.. i use 1/2 cup sugar in 1kg strawberries with 1tbsp of lime juice (helps sugar crystalize).. x

[TitliNihaan]

@MegaTruecolours Good for you. I don't use lime juice - that's the wrong juice.

[elwoodetubes]

All that sugar is TERRIBLE for your health!

[TitliNihaan]

@elwoodetubes That's jam for you.

[BreyersaRS]

Does wax paper work for sealing the jars?

[TitliNihaan]

@BreyersaRS With a rubber band or string, yes.

[KissHope]

I just started making jam and strawberry sauce this summer and love it so much more than jam from the grocery. I make mine the way you do and when wanting a less sweet jam, use 1 1/2 tablespoon of strawberry flavored jello after it cookes about 30-35 mins. When making strawberry sauce I add 1/2 cup of water to the berries while cooking and then add the jello after they cook. Lastly pour into a blender and puree until smooth. The water thins it enough to pour over ice cream or cake. DELISH!

[BlackWolf4830]

So pectin isn't necessarily necessary, is it? Would this work if I made a watermelon jam?

[TitliNihaan]

@BlackWolf4830 In principle, yes it would work as you are relying on the sugar to set the jam

[BlackWolf4830]

@TitliNihaan But do you need more sugar than you would if you used pectin?

[TitliNihaan]

@BlackWolf4830 No. You are relying on the sugar only to set the jam. The pectin is irrelevant!

[venecochick09]

@TitliNihaan is it ok if I use sugar substitute instead?

[TitliNihaan]

@venecochick09 I'm not sure what happens to sugar substitute when you heat it. It is possible you may need to add pectin :-/

[2PainGah]

cant wait to make this :D looks soo delicious

[t2m2k2]

Dear Titli..

I made my own strawberry jam just like what you did. Awesome! Thanks to you.

Happy fasting :)

[tiamaky]

Can I canning this jam?

[TitliNihaan]

@tiamaky Of course

[Paola5567]

Thank you so much for teaching me how to make strawberry jam, I needed for my strawberry shortcake filling with a mix of fresh strawberries :).

[gusrojo88]

wow super thick set.. even right after they were poured!

[LolToalNoobs]

2:38 mmmMMMMM mmmmMMMMMMMMMMMMMMMMM mmmmMMMMMMMMM

haha :D

[ailse491]

can u use frozen strawberries as some of us cannot get fresh thanx

[TitliNihaan]

@ailse491 I would imagine so, but I've never tried!

[eeee369963]

@ailse491yes you can u use frozen strawberries,just don't precook them that much because they release the juice from defrosting

[bkpenta]

Wonderful. Do you have any quince recipes?

[TitliNihaan]

@bkpenta Yes, I have a recipe for Quince Jelly. Look on my website under "Jams"

[chargingpretty]

you are sho sweet titli.............ummma i lv u

[chargingpretty]

yur sho sweet titli...ummmmmmmmma

[MagnetoMasterOfEvil]

Brilliant!

[bbluedemon8]

awesome recipe that doesnt require pectin

[xHanna7colax]

I've watched this over and over...

I think im addicted

xD

[51jenjen]

your voice completes this whole channel :D

[equitably]

I disagree. This has nothing to do with setting it by way of bringing the sugar to the right temperatur, but with reducing the liquid until you have a think enough mixture left. Like in the old colonial recipes, before anyone knew about pectin or bothered about it.

[TitliNihaan]

@equitably It has everything to do with bringing the sugar to the right temperature. Crystalline sucrose (sugar) is a polyhydrate. When you heat it the first thing that happens is that it dissolves in it's own water of crystallisation. As you continue to heat it the water is driven off, then above 100degC the sugar begins to isomerise or form polymers of higher molecular weight. The result is that the viscosity starts to rise. It's pure carbohydrate chemistry.

[ummizm]

@TitliNihaan I agree with you Titli. I use a rapid boil method for the strawberries before I add the sugar in. once the sugar is hot enough, I switch off the heat. Its all done - no need for pectin or even lemon juice sometimes (though this depends on how much I've boiled the sugar).

[OriMedian]

@TitliNihaan It's so simple! I get it now!

[GingerlikeGogo]

@TitliNihaan pwnd! XP

[TitliNihaan]

@GingerlikeGogo I have a PhD in chemistry :-D

[equitably]

@skyebloo13 No it's not. How much goodness and taste do you suppose is left in the jam after cooking it with an open lid for more than an hour?

[Maelef]

Oh my....yummy yummy!!! Thanks Titli!!

[monkfan72]

Great recipe! I probably would have used the over ripe strawberries for jam, as long as they aren't starting to. Strawberries are starting to go on sale in the Pacific Northwest (USA), so I may give your recipe a try.

[MrDittoDitto]

You're way better than Gordan Ramsay and Jamie Oliver!!

[ThePhyze]

@MrDittoDitto

absolutely...u,Titli are so great!!

[agnesdeque]

Ca c'est de la confiture.Super recette merci Titli

[jihahmj99]

love it!! can we use that for jelly roll?

[TitliNihaan]

@jihahmj99 You can use it for whatever your like!

[anwarkasi]

I love the way you say khuda hafiz :)

[Tales0fSymphonia]

I can't make strawberry jam because all the strawberries would get eaten in the process!

[punkrockprinjess]

that is to die for.

[KizzyDog01]

No-worry? That 1.5kg was a life-times supply of sugar!

[TitliNihaan]

@KizzyDog01 Which is why I give most of it away!

[Laudilicious]

i love you for making me fat ;)

[MagnetoMasterOfEvil]

@Laudilicious LOL!

[griesergram]

made my day, thank you Titli.

[68amoula]

you are amazing !!!

[gameraiman15]

OMG !!! how many secrets are you revealing =P

this recipe is the original recipe also it will make the strawberry jam last longer compare to the market versions.

btw, auntie titli, how does Spanish Strawberry taste like ?? meaty or melts in ur mouth or something like mango ??

[gameraiman15]

@gameraiman15 hmmmm ??? bump ?

[TitliNihaan]

@gameraiman15 Give a girl a chance! I have a day job too you know! :-D

Spanish strawberries are much like any other commercial strawberries. Slightly firm (as long as they are not too ripe), quite sweet with a hint of tartness.

OK???? ;-)

[sadafAijaz1]

thx

[vipiceja]

oh dear Titly.. so tasty and so sweet! I'll get so fat!! :D I love you!

[AltamiraCity]

Merci, je viens de tester la lemon pie, ca va être délicieux :)

J'essayerai celle la bientôt ;)

[edybero]

youre the best !

[MaxMagZitroneneistee]

this is soo tasty *-*

thank your the recipe :)

merci ;)