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Monday, April 5, 2010

Strawberry Jam

I had been to the grocery store last week picked up a couple of pounds of strawberries. Of course, there were too many to eat and finish before getting spoilt, so I thought why not make a jam. I have the fondest memories of childhood where my mom used to make a variety of jams, preserves and sauces and once I had thought of that, I just had to call her and ask for the recipe. It turned out to be a simple recipe, with a lengthy cooking time, but since constant supervision was not required, it seemed to be really easy.

1 pound of strawberries pureed. Keep a few aside and dice them.
2 cups sugar
a couple of pinches of citric acid.

Cook the pureed and diced strawberries together. You will know that the strawberry is cooked once the color of the puree changes to deep red and the volume will decrease and the mixture will become thicker. At this stage, measure the amount of the cooked puree. I had one cup of the cooked puree and so I took two cups of sugar. Mix the puree and the sugar and heat it on a low flame. The mixture will become watery as the sugar melts and then start to thicken. When this mixture is thick enough where your spoon leaves a slight path when its dragged through it, it is ready to be taken off the heat. Take a little mixture in a small bowl and add the citric acid to it, stir thoroughly so that the citric acid is completely dissolved. Add this back to the warm mixture. Let it cool. Jam is ready!! Enjoy with a piece of toast.

I took one pound, however, since the other measurements are relative to the cooked pureed strawberry volume, it doesn't matter what you start with, just adjust the proportions of other ingredients accordingly. The volume of sugar must be equal or more than the volume of cooked pureed strawberries. This can be adjusted based on how sweet the strawberries are. If they are sour, increase the amount of sugar. Do not cover the jam with a lid when it is cooling. Condensed water can lead to spoilage. Citric acid is added as a preservative. If it is not completely dissolved, it can leave a very sour taste if one comes across it while eating the jam, so make sure that it is dissovled completely. This recipe takes about 1.5 hours to cook completely, if cooked on low-medium heat.


  1. That is an easy and great recipe. Are there any subsitutes for citric acid? Thank you :)

  2. Hi Swapna, Thank you.
    You can skip the citric acid, if you don't have it. Do not reduce the sugar content. The sugar also helps preserve the jam, so its important that you use the sugar per the measurements, cook the jam for an adequate time. Cool it completely and then close the lid, to avoid condensation to collect on the lid. Use dry spoons while using the jam and store in the fridge. This will help ensure that it lasts for a few months.