Trumatter’s Strawberry Jam Recipe

Hello and a morning to all the lovely talented ladies! How’s it going in this “3 days to Christmas” phase. Not too good here at the Tru-palace: Im only cooking and baking and jamming (that would be making jams)! But finally, R is back, the tree is done over rehearsal chicken wings in soy sauce and wine dinner, and it’s looking just the way I thought it would. But that’s a different story! Today, it’s only Jam we will be talking about.

There is something about homemade jams that keeps me glued to them. I love its taste, I love the fact that it has no preservatives, I love the fact that they are absolutely dump-and-go that much suits my style and I love the fact that they are so easy to make and yet gives you so much credit. I love being appreciated! So, obviously when I got 1/2 a kilo of strawberries from Mahabaleshwar, it was evident that some of it are going into the making of the most tasty jam ever. I’m such a self praising thing, am I not?

So, let’s do this. You’ll begin with about 2 cups of strawberry pulp. How to make strawberry pulp? Take the leaves off and simply mash them with a fork. No brainer.

Once you get your pulp cornered, (add a lot of spills if you are listening to good music and dancing like me while you are doing this) add 3/4th cup of caster sugar and a tbsp of lemon juice. Lemon Juice will keep the sugar from crystallizing, giving your jam a smooth consistency.

Now, dump all of it in a saucepan and cook in medium heat for about 5-7 minutes and then on low for about 10 minutes stirring occasionally. You’ll see a lot of white froth in the beginning, which will die out later. Once all the foam has settled and your strawberry mixture starts looking thick, pick your jam with a fork and see whether it stays on the fork without dripping. If it does, your jam is done.