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.
1 lb (16 oz) fresh Strawberries (2½ cups, diced) (approx. 450 gms)
1½ cups Sugar
2 or 3 tablespoons Lemon Juice or Lime Juice
  1. Choose the ripe strawberries. This jam has only 3 ingredients (strawberry, sugar and lemon juice).)
  2. Wash and clean the strawberries and pat dry them.
  3. 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).
  4. Place 2½ cups diced strawberries, 1½ cups sugar, and 2 tablespoons lemon juice in a medium saucepan.
  5. Stir and cook until sugar dissolves over medium flame.
  6. Bring the mixture to a boil over medium flame.
  7. 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.
  8. 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.
  9. 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.)
  10. 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.
  11. 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.

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