Strawberry Jam Recipe – Easy Homemade Indian Fruit Spread

Last Updated on 4 months by Neha Deshmukh

Strawberry Jam Recipe – Easy Homemade Indian Fruit Spread

Hey everyone! There’s just something so comforting about a warm piece of toast slathered with homemade jam, isn’t there? Especially when that jam is bursting with the sweet, summery flavour of strawberries. I remember making this for the first time with my grandmother – the kitchen filled with the most amazing aroma! It’s surprisingly easy to make, and honestly, so much better than anything you can buy in a 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 about 30 minutes! – and uses just a handful of ingredients. Plus, knowing exactly what goes into your jam is a huge plus. No artificial colours or preservatives here, just pure strawberry goodness. It’s perfect for breakfast, tea time, or even as a delicious addition to your favourite desserts. And honestly, a jar of homemade jam makes the sweetest gift!

Ingredients

Here’s what you’ll need to whip up a batch of this delightful strawberry jam:

• 750 grams strawberries (about 2.5 cups sliced)
• 1 cup sugar (approximately 200 grams)
• 1 tbsp lemon juice (about 15 ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Strawberry Varieties: I love using a mix of strawberries for the best flavour – think ripe, red, and fragrant! Alphonso strawberries are amazing if you can find them, but regular ones work beautifully too.
• Sugar Types: Granulated sugar is what we’re using here, as it helps with the setting process. You can experiment with other sugars, but the texture might be slightly different.
• Lemon Juice Quality: Freshly squeezed lemon juice is always best! It not only adds a lovely tang but also helps prevent the sugar from crystallizing. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, in a large kadai (or a heavy-bottomed pan), combine your 750 grams of strawberries and 1 cup of sugar. Give it a good stir over medium heat until the sugar dissolves completely.
2. Now, add in that 1 tbsp of lemon juice and mix well. This is key to preventing those pesky sugar crystals from forming.
3. Bring the mixture to a boil, stirring occasionally. Let it bubble away for about 5 minutes.
4. Keep boiling for another 10 minutes, and you’ll notice the strawberries starting to soften.
5. Time to get a little hands-on! Gently mash the strawberries with a potato masher or the back of a spoon to achieve a smoother consistency. Don’t worry about getting it completely smooth – a little texture is nice.
6. Continue cooking, stirring frequently, until the mixture thickens and the foam starts to disappear. This is where patience comes in!
7. Here’s the tricky part – testing for the setting point. Dip a cool metal spoon into the jam, then let it cool for a moment. If a drop doesn’t drip off, it’s ready!
8. Carefully pour the hot jam into a sterilized glass jar. Let it cool completely before sealing.

Expert Tips

A few little things I’ve learned over the years…

• Sterilizing Jars: This is super important to prevent mould. Boil your jars and lids in water for 10 minutes.
• Stirring is Key: Don’t walk away! Stirring prevents sticking and ensures even cooking.
• Don’t Overcook: Overcooked jam can become too hard. Keep a close eye on it and test for the setting point regularly.

Variations

Want to get creative? Here are a few ideas to spice things up:

• Spice Level: A tiny pinch of cardamom or black pepper adds a lovely warmth. My aunt always adds a dash of black pepper – it’s surprisingly good!
• Sugar Level: Adjust the sugar to your liking. If your strawberries are very sweet, you might be able to reduce it slightly.
• Fruit Combinations: Strawberry-Rose Jam is divine! Add a tablespoon of rose water towards the end of cooking.
• Festival Adaptations: This jam makes a wonderful gift during Diwali or Christmas. Decorate the jars with ribbons and labels for a personal touch.

Serving Suggestions

Oh, the possibilities!

• Spread it on warm toast or chapati.
• Swirl it into yogurt or oatmeal.
• Use it as a filling for cakes and pastries.
• Serve it with scones and clotted cream (a little bit of England in India!).

Storage Instructions

Once cooled and sealed, your homemade strawberry jam will last for up to 6 months in a cool, dark place. Once opened, store it in the refrigerator.

FAQs

Got questions? I’ve got answers!

• How long does homemade strawberry jam last? Properly stored, it can last up to 6 months.
• 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 “reaching the setting point” mean? It means the jam has thickened enough to form a gel-like consistency. The spoon test is the easiest way to check.
• How can I prevent sugar crystallization in my jam? Lemon juice helps! Also, avoid stirring too vigorously towards the end of cooking.
• Can this jam be made with a lower sugar content? You can, but it might affect the setting and shelf life. You might need to add a little pectin to help it set.