Easy peasy homemade Strawberry Jam!! What’s not to love….?? It’s free of any preservatives, no pectin or added colours….it’s a win-win recipe all the way through. 🍓🍓
Look at the glossy texture😍?..so very luscious! It’s better than the store bought ones. The flavours are so fresh and fruity with hint of tang. I like this slightly chunky so did not mash the fruits too much….it’s completely upto you. I highly recommend that you make this once at least while we are still getting loads of fresh strawberries all around us☺️
I had made a batch a few years ago and had long forgotten all about it until I found a really nice recipe just last week! I was excited and wanted to give it go…and it has turned out just perfect! The best part is that my hubby…who loves his Strawberry Jam/ Preserve, approved this with a big smile! Happy Dance!!! 💃🏻💃🏻🤗 It tasted fabulous with some bread…or go crazy making so many more desserts using this!
Let’s get going with the recipe…
Yield: Approx 200 gms
Equipment: a big bowl, measuring cups/ spoons, a heavy bottomed pan, a potato masher, a small stainless steel/ ceramic plate, a clean & dry glass bottle to store the jam.
400 gms fresh strawberry
1 cup sugar
1 tsp lemon juice
Wash the strawberries, pat them dry. Then hull them using a paring knife (a regular knife will also do). Chop them roughly and keep them in a large bowl. Add sugar to this and mix well. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 mins or so. This will macerate the strawberries well (help in releasing the juices).
After 4-5 hours, that’s how they should look.
Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 mins. Using a potato masher, mash the strawberries well and continue to stir. Cook for another 10 mins. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam). Let it cook & allow the juices to reduce for a few mins, but ensure you stir it constantly.
Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 secs to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas. If not, then cook it for another 5-7 mins and repeat this step with another chilled plate.
Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 6 months ☺️
Go get jamming!! 😛
Adapted from The Secret Ingredient