An ode to my grandmother and all the wonderful things she has cooked me
What would a girl be without her grandmother? The one who would draw the curtains as the sun beat down on sunny afternoons, taking us into bed to tell us one neverending story after the other, while outside the shadows grew longer and the post-lunch lull was in the air. No matter that sleep was never in sight for us, and even though she might have wanted to nap, it was inevitable that she will spend her afternoon spinning one story after another. And yet she would do it patiently, never tiring and never running out of stories.
What would I do without the overflowing warmth and affection that is always in abundance when we visit? Regardless that I am pushing 30 now, she is always quick to grab me in an embrace and smother a dozen sloppy kisses on my cheeks. No matter that I am married and with a home/kitchen of my own, no visit to her home is complete without her cooking something I deeply love — one of those famed dishes that only turns out the tastiest when she gets her hands in on it.
What would I be without those memories of seasonal goodies? Gajar Halwa only in December, Besan Laddoos at Diwali-time, Til Ladoos at Sankranti — made ahead like a labour of love, packed neatly and sent with any unsuspecting messenger travelling Bangalore-wards.
What would I be without her painstaking love and effort? In embarking on laborious tasks like chopping kilos of strawberries, macerating them in large pots with lots of sugar, cooking them in a heavy pot, stirring continuously for hours on end until they broke down completely and made the super sticky and sweet homemade jam, that I have come to love and expect every new year? I’d be a sad, deprived girl. That’s what I’d be without it all.
Ammama’s famed jam has made an appearance on my blog before. It’s more like a semi-liquid, stewed strawberry preserve, not really a hard-set jam. Free of artificial preservatives, flavours and coloured only by the jewels of fruit that fill it, this jam has a wonderfully sweet yet tangy taste, sticky fluid consistency that has a unique way of drenching a slice of toast in its juicy fruitness.
Every year ammama would send me a bottle, come hell or high water, until I moved to Goa. It’s harder to find a messenger coming this way at just this time of year, you see. So I had to resort to making my own jam. I made my first batch last year after making a few calls, consulting with her on quantities and figuring out it was too dead-simple not to give this one a try.
Her trick? A 1:1 proportion of strawberries to sugar, and lots of patient and loving stirring on a low flame. I can safely say I have tried my best, and while the jam is all that I think jam should be, it is not exactly what ammama’s jam is. For that I would need the wisdom of 70+ years, fluffy white hair, an adorable twist in my walk and a heart full of selfless love.
Yeah, that’s not happening any time soon. But one tries, and since food has an unbelievable way of making age gaps vanish, distances shrink and memories blend into one, today, as I slathered a bit of this fresh jam on my poee, I was momentarily transported to her dining table on a summer morning, lounging in my PJs as she told us yet another story from a time when she was young.
What you need
1.5 cups of roughly chopped strawberries
1 cup sugar (last year I used ammama’s 1:1 proportion, this year I toned it down a bit. If you like your jam super sweet stick with the 1:1 ratio, but if like me, you prefer it on the lighter side, cut the sugar down just a bit — not too much as that is the basis on which jam gets jammified)
1 teaspoon vanilla extract (Optional. Last year I added a teaspoon of Balsamic Vinegar and the effect of both was a wonderful dark tinge and deep flavour. Take your pick or leave the additive out completely.)
How you can make it
— Chop the strawberries up roughly into smallish pieces
– Measure the pieces out and add sugar, proportionately
– Mix it all up well and tip into a heavy bottomed pot
– Put it on a medium flame and let the sugar dissolve completely
– Once the sugar has melted down fully, turn the flame down and begin to stir it gently
– The strawberries will take about 15-20 minutes to break down and stew
– Stir continuously to ensure the sugar doesn’t burn or stick
– In about 17-20 minutes test the consistency of the sugar syrup. When it forms a neat unbroken string between your thumb and index finger, the jam is done
– Add in the vanilla extract and mix well and take off the heat
– Allow the jam to cool, it will solidify just a little bit and get that preserve-like consistency
– Transfer into a clean, dry bottle and store in the refrigerator
Notes:
– Because of the slightly liquidy consistency, this jam makes a good spread on top of cakes and puddings too
– I have also used it as crush in milkshakes and smoothies
– I haven’t tried it myself, but my aunt also made a similar jam with apples and some assorted fruit
Genius, no?
i can smell this i SWEAR! as i read through the post, the strong sweet and sour smell was super strong :D.. happy times. Im getting my bottle soon..
fantastic shots rere!
xx
Hahaha if you come on feb maybe even *I* will get a bottle of it this year :P
And the nice fatas are all thanks to awesome 4 o clock light. Im LOVING it!
Beautiful. The writing, recipe and photos came together effortlessly. Like the description of the jam. I got to try this. I love my toast and sunny side up in the morning. This will just send it somewhere else only.
Oh yes it will. Have you ever tried your toast with jam and thin shavings of cheddar cheese?! Death it is. Similarly jam and chutney podi (the spicier the better). Its a gone case way to start your day. Im pretty sure you’ll enjoy it.
I just found out that strawberries are Rs.25 right now in bangalore markets! So you know what I am going to making when I buy truckloads of them right? Apart from this jam, my ice-cream, smoothies and everything else, I am also planning on freezing them this year. Lets see how that goes…
Your photos and the writing is just magical :) I am a BIG BIG fan!
OMG 25?! Im so jealous. Theyre down to 35 here and I raided the market two days ago. Made the jam and have frozen some to put in the “ice cream”. If I have the patience to keep form eating them up I might use them in some muffins also.. Clearly, I want to make the most of this season!
Love the recipe, but loved the writing about the grandmum, so much more. They really are so very special, aren’t they? :)
Irreplaceable.
*Runs off to touch wood*
:) lovvvvve this! My grandma used to make goodies and bring to my hostel while I was in college. It wasn’t just me that survived the terrible hostel-mess food cos of her amazing chammandi-podi and her delicious diamond-cuts (that’s what we called them cos she cut them in the shape of diamonds. They’re like hard biscuits, coated with sugar).
And of course, now I feel like having jam and toast! I’ve no bread in the house! ( I try to not stock bread so I will be forced to cook more). Grrrr!
Hehe, I think for the sake of your sanity, you should stop checking this blog every day and maybe check in on weekends only :P
It isssss the weekend here! And I have a brunch to go to, so no breakfast. :-/
But brunch! Yay!
I’ve been waiting for this post (even more so since the strawberry pic you sent me yesterday)! Everything looks gorgeous and oh so yummy – I wish I could reach into the screen and grab some for myself…
FYI I just bought a small box yesterday (my very first of the season since I’ve been gone for most of it) for 70 bucks. Bluddy hell.
Shucks that criminal. I wish I could pack up some and send them to you right away. The market is overflowing with these super luscious bright red, rather large strawberries this year. And Theyre down to 35 bucks a box here. My fruit wala assured me this is the lowest it will go hahaha, as if I needed any more convincing to buy a cartload :P I hope youre making something yummy and blogging it too!
Hopefully! AK & I are going for a workshop tomorrow so there goes ANOTHER weekend :) But strawberries or not I’m going to post this weekend! Even if I don’t sleep a wink…
Cant wait!
I made this jam this evening and it looks heavenly! I made mine a little thicker than yours… most like a thick jam and I am dreaming of eating it with bread tomorrow morning! Thanks for sharing the recipe.
Lovely :) let me know how you like it. My fab strawberry jam combos are jam and cheese and jam and spicy chutney podi!
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So sweet this post is.
Am trying this because sonny boy is Jam fanatic and what better than home made jam!
Definitely do it and let me know if it works for you :) Two people I know personally have tried it after I posted and with great results..
My Jam :D
http://cookeatburrp.blogspot.in/2013/01/strawberry-jam.html
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this is amazingggg!!
Yesterday I saw some lovely strawberries and made a snap decision of making another batch of this yummy jam (My brat eats it daily like a toffee thanks to the stickiness ;-)) and it turned out perfect this time.
Thanks for the recipe :)
Thats awesome! So glad you could enjoy it too!
Its amazing. Tried today,became a instant hit. Perfect for toast and waffles. Thanks for the recipe..
So glad you enjoyed it, Aruna!
Back here to tell you that we made a third batch yeseterday. Carrying it for my Father!! This time I left the strawberry in the sugar for some one hour and then it went on the burner!
I cannot tell you how thankful I am that u shared this recipe here :D
So glad youre making it over and over :) Its a versatile recipe and should work with a variety of pulpy fruit.