Strawberry Jam
Easy Homemade Strawberry Jam Recipe made with just 3 ingredients. Contains No Pectin, No Vinegar and No Preservatives. Made with fresh juicy strawberries from Mahabaleshwar.
Servings 200 gms
Equipment
- Mixer Grinder
- Wide thick bottom kadhai or pan
Ingredients
- 800 gms Fresh Strawberries
- 2 cups Sugar 1 cup is 80 ml measurement and Raw Sugar used
- 2 tsp Lemon juice
Instructions
- Soak your strawberries in water for 15 minutes. Drain the water, pat dry the strawberry to remove excess moisture and allow it to dry for atleast 15 – 20 minutes on a thick towel.
- Cut the green leaf and the stem attached to the strawberry and add it to a mixer grinder jar.
- Puree the strawberries without adding any water. You can either puree the whole thing or keep it chunky, its entirely your choice!
- Heat a thick bottom vessel, add the strawberry puree, sugar and lemon juice.
- Keep the flame on low and keep stirring the mixture until it thickens and attains jam consistency.
- Switch off the flame, allow the jam to completely cool down before transferring to a clean and dry glass jar.
- Store it at room temperature for a week but I prefer it stored in refrigerator at all times since Mumbai is quite humid.
Notes
- The shelf life is atleast 2 months but I have made a very small batch which should last me for about a month, considering all the recipe ideas that I have stated above.
- Lemon Juice has natural pectin which acts as a preservative. Ensure you squeeze the juice separately into a bowl, before adding to the pan. (risk of seeds getting mixed with the jam)
- You can use white / refined sugar to make this recipe. But always ensure you taste the strawberries before making jam. If you have a batch that is quite sour, you might have to add more sugar to cut the acidity.