an easy recipe to make strawberry jam without preservatives. sweetened with jaggery instead of sugar.
Course: side dish
Servings: 2to 3
Author: Dassana Amit
1.25cupsorganic powdered jaggeryor sugar - or add as required depending upon the sweetness of the strawberries
rinse and hull the strawberries. chop them finely.
in a pan take the strawberries. jaggery (or sugar) and lemon juice.
mix well and keep the pan on stove top on low to medium flame.
the strawberries will leave their juices and begin to cook.
stir at intervals till the strawberries soften and are cooked.
reduce the flame to low and continue to simmer till the jam mixture starts reducing.
keep on stirring often when the jam mixture is reducing.
it took me an overall 25 mins right from the start till end to cook the jam.
when the mixture starts to leave the sides of the pan, it means its done. other ways to check the consistency and doneness is by doing two tests.
- plate test: take a spoonful of the strawberry jam on a plate and let it cool. if it sets on cooling and there is no water separation, this means the jam is done.
- sheeting : another test is to take the jam in a spoon and allow it to fall. if the jam falls in a form of sheet, it is done and ready to be bottled.
cover the pan with a clean kitchen towel and let the jam cool.
then add it in a small sterilized jar or bottle or a clean bowl.
this proportion gives about 1 bowl of jam which is enough for a week,
keep the jam bottle in the fridge.
serve the strawberry jam whenever required.
- the recipe can be doubled or tripled. - the amount of jaggery or sugar can be adjusted as per your taste. - if you chop the strawberries in bite sized pieces or large pieces, then you can make a chunky strawberry jam instead of a smooth jam.