Strawberry Jam Recipe – Easy Homemade Indian Preserves

Last Updated on 4 months by Neha Deshmukh

Strawberry Jam Recipe – Easy Homemade Indian Preserves

Hey everyone! There’s just something so special about a jar of homemade jam, isn’t there? It instantly feels like a hug in a jar. I remember making my first batch of jam with my grandmother – the kitchen smelled incredible, and the feeling of accomplishment was huge! Today, I’m sharing my go-to Strawberry Jam recipe. It’s super easy, doesn’t require any fancy equipment, and tastes a million times better than anything you can buy in the store. Let’s get started!

Why You’ll Love This Recipe

This Strawberry Jam recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It uses just a handful of ingredients, most of which you probably already have. Plus, it’s incredibly versatile. Spread it on toast, swirl it into yogurt, or even use it as a glaze for cakes and pastries. Honestly, once you make your own, you’ll never go back to store-bought.

Ingredients

Here’s what you’ll need to make this delicious strawberry jam:

• 25-30 strawberries
• ¾ cup sugar (adjust to taste – see notes below!)
• 1 lemon
• A pinch of salt

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Strawberries: Any variety works, but I love using a mix! Alphonso strawberries are amazing when in season, offering a really intense flavour. Otherwise, regular Indian strawberries are perfectly fine. Look for bright red, firm berries.
• Sugar: I usually use caster sugar (superfine sugar) because it dissolves more easily. But granulated sugar works just fine too – just stir a little longer to make sure it’s fully dissolved. You can adjust the amount of sugar depending on how sweet your strawberries are and your personal preference.
• Lemon: Fresh lemon juice is essential. It adds brightness and helps the jam set. Indian lemons (kagzi nimbu) are fantastic – they’re super juicy! If you’re using imported lemons, you might need to use the juice of 1.5 lemons to get enough juice.

Step-By-Step Instructions

Alright, let’s make some jam!

1. First, remove the leafy green tops from your strawberries. A sturdy straw inserted from the bottom works wonders for this!
2. Roughly chop the strawberries, then pop them into a blender. Pulse until you have a puree, but don’t overdo it – leaving some chunks gives the jam a lovely texture.
3. Pour the strawberry puree into a non-stick pan. Add the sugar, lemon juice, and a tiny pinch of salt. Give everything a good mix.
4. Now, turn the heat to medium and let it simmer. This is the important part – stir frequently to prevent the jam from sticking and burning. It will take about 8-10 minutes.
5. Keep stirring! You’ll notice the jam starts to thicken and become glossy. This is what you want to see.
6. Once it’s thickened to your liking, take it off the heat and let it cool completely. Remember, the jam will thicken even more as it cools.
7. Finally, carefully transfer the jam to a sterilized jar (more on that in the FAQs!) and refrigerate. It will keep for up to 2 weeks.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t rush the simmering process. Low and slow is the key to preventing burning and getting the right consistency.
• A little salt balances the sweetness. Don’t skip it!
• Test for set. Place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
• Use a heavy-bottomed pan. This helps distribute the heat evenly and prevents scorching.

Variations

Want to get creative? Here are a few ideas:

• Low Sugar: Reduce the sugar to ½ cup, but be aware the jam might be a little softer.
• No Pectin: This recipe doesn’t need pectin, but if you want a firmer set, you can add 1-2 teaspoons of pectin powder.
• Spice Infusions: My friend Priya loves adding a pinch of cardamom powder to her strawberry jam. A tiny grind of black pepper is surprisingly delicious too!
• Festival Gifting: This jam makes a wonderful gift! Decorate the jars with ribbons and labels for Christmas or Diwali. My family always looks forward to receiving a jar of my homemade jam during the holidays.

Serving Suggestions

Okay, so you’ve made the jam… now what?

• Spread it on warm toast or scones.
• Swirl it into yogurt or oatmeal.
• Use it as a filling for cakes, pastries, or thumbprint cookies.
• Serve it with cheese and crackers.
• Honestly, just eat it straight from the jar with a spoon – no judgement here!

Storage Instructions

To keep your jam fresh:

• Store in an airtight, sterilized jar in the refrigerator for up to 2 weeks.
• For longer storage, you can process the jars in a boiling water bath (look up instructions online – it’s a bit more involved).

FAQs

Let’s answer some common questions:

• How do I sterilize jars for jam making? Wash the jars and lids in hot, soapy water. Then, place the jars in a boiling water bath for 10 minutes. The lids should be simmered in hot water for 5 minutes.
• Can I use frozen strawberries for this recipe? Yes, you can! Just thaw them completely and drain off any excess liquid before using.
• What does the consistency of the jam tell me? A thicker, glossy jam is ready. If it’s too runny, simmer for a few more minutes.
• How can I adjust the sweetness of the jam? Add more or less sugar to suit your taste. Remember to taste as you go!
• Why is lemon juice important in jam making? Lemon juice provides pectin, which helps the jam set, and adds a lovely brightness to the flavour.

Enjoy your homemade Strawberry Jam! I hope this recipe brings a little bit of sunshine to your kitchen. Let me know how it turns out in the comments below!