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Wednesday, July 22, 2015

Strawberry jam is very easy to make at home. Not only strawberry jam, any fruit jam is easy to make home, you can make it without any artificial colours, flavours or preservatives. Use any of your favourite fruit and make for a week’s use, you have a huge variety of choice and healthier choice as its homemade too. I have never thought its so easy.

Still I was not convinced to try it out at home until a reader insisted to post jam recipes. We never use jam that much in our breakfast, so we buy the mixed fruit jam, never thought of trying at home. I am glad I tried this, now I can confidently try other jam recipes too and post it. This recipe is slightly adapted from Martha Stewart’s recipe.

Strawberry jam recipe

Recipe Cuisine: Continental  |  Recipe Category: Condiments
Prep Time15 mins    |  Cook time: 15 mins     Makes: 3/4 cup


Strawberries – 25 – 30

Sugar – 1/2 cup

Lemon – 1

Salt a pinch (optional)


  1. Remove the green leafy part from strawberry. I used a straw to remove this easily. Insert a strong straw from the bottom and you will be able to remove the core along with this green top. Chop it roughly. Puree it in a blender, without water. You can add leave some strawberry chunks for a nice texture.
  2. 1-puree
  3. Heat a non-stick heavy bottomed pan and transfer the puree to it. add sugar, lemon juice and mix well.
  4. 2-mix
  5. Continue heating, mixing now and then taking care not to let it burnt at the bottom. Once it is not watery,becomes thick and glossy (Takes around 8-10 mins approx), switch off the flame and cool down. It becomes little bit thicker as it cools down.
  6. 3-ready


    • Sugar quantity differs as per the tanginess of the fruit.  You can check after sugar dissolves and add more if needed.
    • Strawberry puree came about 300 ml for me, so you can use this as guidance.
    • You can chop and remove the green part from the strawberry too. Straw trick works only best with bit thick and strong straws.
    • You can keep this refrigerated and use it for 2 weeks.
    • Cooking time varies as per the fruit, water content, heat, the utensil you use.

Transfer to a clean bottle and use it along with toast or bread. It was tangy for me to taste, but when I had with bread, it was perfect.

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  1. Nice recipe....what can b done to increase shelf life? Like say 1 or 2 months.

  2. Nice recipe....what can b done to increase shelf life? Like say 1 or 2 months.

  3. yummy and i will finish this within minutes

  4. Looks yumm! Will surely try soon..

  5. made yesterday and came out very well. thanks ya

  6. Same recipe I have tried with pineapple.. For pineapple jam.. It also turn out very well

  7. hi my name is sarayu,i tried it today it came out gud bt when it cools down little hard to sperad what should i do now,any suggestions plz.one more thing is,is it ok if we keep it outside for a week.

  8. I think slightly over cooked... May be add little more puree of strawberry to a pan, cook for sometimes, add this hardened jam to it and heat in low flame again until blends well and glossy

  9. Thanks raji for this easy recipe.tried it today..turned out very well


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