Strawberry Jam is a cooked & jelled puree of strawberries, sugar and nuts which has a nice, sweet flavor and soft consistency that is easy to spread.
I usually use strawberries in salads & milkshakes. Bored of our routine breakfast, I recently started preparing homemade strawberry jam with bread toast and believe me, it does make my mornings blissful. 🙂 You can add less sugar unlike the store-bought jams & you can adjust it according to the sweetness of the fruit.
Pureed Strawberry – 1 and 1/2 cups
Sugar – 1/8 cup + 2 tsp
Lemon Juice – 2 tsp
Butter – 1 tblsp (optional)
Nuts grounded – 1/4 cup (optional)
- Keep the storage container or jar in the boiling water bath until it is used. This helps sanitize and prevent the glass jar from breaking when you fill them with hot jam.
Mix the berry puree with sugar, lemon juice, butter and cook to a full boil.4. Once it starts thickening (i.e. when the jam around the surface of pan is hardened) add nuts & transfer it to the sterilized jar & keep it in the hot water bath for 5-10 mins. It helps to solidify.5. Remove the jars, cool it, label it & keep refrigerated.
- I froze the strawberries for a week & brought it back to room temperature before pureeing them. It makes the puree smooth.
If you miss to use the boiling water bath for the storage container, you might end up in cooking the puree for a bit long time.
Make sure to sterilize the jars for preparing the jam in large batches to increase the shelf time of the strawberry jam.
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