Strawberry Jam

There is something very comforting about making fresh jam at home. You pick your seasonal fruits, make your jam, spread it on bread, cake, top it on ice-cream or eat it just like that straight out of the bottle. You can use any berry of your choice (blueberry, lingonberry, cranberry etc.) depending on your preference. Whats more comforting is that it is completely natural!

This jam does not use any pectin or artificial agent. The sugar makes it thick and the lime juice stops sugar from crystallizing as it thickens. So this recipe is quite fool proof.


I make my jam a little thinner than normal consistency. And this is because I love (apart from slathering a lot of it on home baked bread) adding fruit jam/ preserve to ice-creams, sandwiching it between biscuits, adding a thick layer of jam and cream on a slice of pound cake and many more things. It is super versatile! I love making jams!!

You need:

Ripe Strawberries – 16 oz, washed and hulled

Sugar – 1/2 cup

Fresh Lime Juice – 1 Tbsp

1. Quarter the strawberries (if you like your jam chunky) or pulse it in a food processor (if you like it smooth).
2. Add strawberries, sugar and lime juice into heavy bottom saucepan and mix well.
3. Bring it to a boil on medium/high heat as you stir it so that no part of the strawberries or sugar sticks to the pan. You will see that the sugar will melt quickly and the juices of the strawberries will also ooze out making it very liquidy. Till this point stir continuously.
4. Reduce heat to medium-low and continue cooking for 20-25 minutes stirring intermittently. Once the jam is cooked well and all the moisture has evaporated, the whitish bubble/ frothy layer will disappear. (The bubbles will in fact become reddish in color once its ready). At this stage stir frequently to avoid the thickened jam from sticking to the bottom or sides.
5. Remove from heat and allow to cool for a few minutes. Since the jam will thicken a little once it cools you can thicken it according to the consistency you like. I like mine a little thinner than the store bought jams, as its easier to spread and lighter to eat.
6. While it is still a little warm, transfer to a clean and dry jar. Allow jam to cool completely, before sealing the bottle.

*This jam will last you a month if the bottle is clean and totally dry. Always try using a dry spoon or knife to scoop out jam.