Strawberry Jam

Strawberry picking is currently out of season. However, strawberries are still on sale in the farm markets till stock lasts. While exploring the farm market, I picked up a box of strawberries thinking I could use them in preparing the filling for macarons or some flavored buttercream or whipped frosting.

I decided to prepare strawberry jam from these and so explored a lot many recipes. Most used an artificial agent pectin to turn the fruit mash into a jelly based item. However I wanted to avoid it. Instead, increased the cooking time so that the jam sets.



Recipe :

Ingredients :

  • 1 lb(454 gms) strawberries
  • 1 cup granulated sugar
  • 1-2 tbsp lemon juice

Method :

  1. Discard the spoilt or about to get spoilt strawberries.Wash rest of the strawberries thoroughly. Cut the stem and leaves. Chop the selected strawberries into pieces.IMG_20160809_111426
  2. Put them in a blender and make into puree.IMG_20160809_111935
  3. In a non-stick saucepan, mix the strawberry puree, sugar and lemon juice.IMG_20160809_112632
  4. Heat on medium flame till boiling hot. Keep stiring continuously.IMG_20160809_114714
  5. Cook till the mixture thickens and starts leaving the sides. To check if the jam has reached the right consistency, take a bowl of water and put a drop of jam in it. If the jam settles at the bottom of the bowl and stays as a drop, it means the jam has begin to set.
  6. Put off the flame and pour the jam in a glass jar which had been sterlized well (the bottle and the lid).
  7. Enjoy the jam with bread or crackers.




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