Strawberry Jam
When you want to make a small batch of strawberry jam without the canning process, this jam recipe is a perfect option for you. This homemade strawberry preserve is made without pectin and has amazing refreshing flavors. It has just 3 ingredients, strawberries, sugar, and lemon juice, and takes only 20-25 minutes. Whether you like a little chunky texture or a smooth texture of the jam, it is easy to customize as well.
| Ingredients: |
| 1 lb (16 oz) fresh Strawberries (2½ cups, diced) (approx. 450 gms) |
| 1½ cups Sugar |
| 2 or 3 tablespoons Lemon Juice or Lime Juice |
Directions:
- Choose the ripe strawberries. This jam has only 3 ingredients (strawberry, sugar and lemon juice).)
- Wash and clean the strawberries and pat dry them.
- Cut off the stems and dice them into small pieces. Place 2-3 ceramic plates in the freezer (we will need those to check the doneness of the jam in a later step).
- Place 2½ cups diced strawberries, 1½ cups sugar, and 2 tablespoons lemon juice in a medium saucepan.
- Stir and cook until sugar dissolves over medium flame.
- Bring the mixture to a boil over medium flame.
- Once it comes to a boil and the sugar has dissolved completely, reduce the heat to medium-low and let it simmer. Stir at regular intervals to prevent the jam from sticking. If you don’t like the chunky texture, mash the mixture with a potato masher or the backside of a spoon or use an immersion blender until you get the desired texture.
- Cook until the mixture turns thick and has reduced to almost 1/2 of the quantity. When it is cooked, the mixture will look darker and when you run a spatula across the pan it leaves a clear track. The mixture will look a little runny but it will thicken as it cools.
- To check whether the jam is done or not, get the ceramic plate from the freezer and put a small amount of jam on that. Put it back in the freezer for a minute and remove it; Run a spoon through the jam and if it leaves the clear track then the jam is ready. If it is not, cook again for a few more minutes and test again. (Keep the stove off while doing the test to prevent it from cooking more.)
- The color of the mixture will turn darker when it is cooked. Turn off the flame. Transfer the jam to two 8 oz clean sterilized glass jars. Let it cool down to room temperature. Cover the jar with a lid and refrigerate it. It stays good for up to 1 month in the refrigerator and 3 months in the freezer.
- Strawberry jam is ready for serving.
Tips and Variations:
- If the jam doesn’t set after cooling, cook it again for a few minutes.
- If you like a smooth texture, use a potato masher, a large spoon, or an immersion blender or mash the mixture in step-7.
- Once you remove the jam from a freezer, store it in the refrigerator and consume it within a month.
- Add 1 teaspoon of lemon zest for variation.
- This recipe can be easily doubled but it will take more cooking time.
Taste: Sweet
Serving Ideas: This jam can be used as a spread on the bread toast, sandwich, plain vanilla cake, etc. Stir in with plain yogurt to make strawberry yogurt or overnight oats and serve in the breakfast.