Strawberry jam | How to make Strawberry jam

By Anjana Chaturvedi  |  28th Sep 2015  |  
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  • Strawberry jam, How to make Strawberry jam
Strawberry jamby Anjana Chaturvedi
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    10

    People

40

0





About Strawberry jam

Strawberry jam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Strawberry jam is just mouth-watering. This amazing recipe is provided by Anjana Chaturvedi. Be it kids or adults, no one can resist this delicious dish. How to make Strawberry jam is a question which arises in people's mind quite often. So, this simple step by step Strawberry jam recipe by Anjana Chaturvedi. Strawberry jam can even be tried by beginners. A few secret ingredients in Strawberry jam just makes it the way it is served in restaurants. Strawberry jam can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Strawberry jam.

Strawberry jam

Ingredients to make Strawberry jam

  • 400 grams Strawberries
  • 300 grams Sugar / Chini
  • 1 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Butter
  • 1/2 tsp Lemon Zest / Nimbu Ka Chhilka Ghisa Hua
  • A pinch of Salt / Namak

How to make Strawberry jam

  1. Wash the strawberries well and remove the leaves. Chop them into medium size pieces. Add them in a cooking pan along with sugar and mix.
  2. Cover the pan let it rest for 2 hours. Mash the strawberry slightly with a spoon. Put the pan on the gas stove and cook on low heat till the sugar melts.
  3. Pour in the lemon juice, stir well and give it a boil. Remove the pan from heat and remove the scum formed on top.
  4. Add the lemon zest and cook on low heat and keep mashing the strawberries. When the jam starts to thicken, add in butter and mix.
  5. Now do the plate test- put a spoon full of jam in a plate, if the water separates from the pulp then you need to cook it further, however if it remains at the same place then its done.
  6. Let the jam cool down completely. Store in a sterilized glass bottle and keep refrigerated.

My Tip:

Remember that the jam will thicken further when it cools down completely so cook accordingly.

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