How to Make Strawberry Jam with Only 3 Ingredients?

This strawberry jam requires only 3 ingredients and will fail all the other jams!

Strawberry Jam

I’ve been taking full advantage of the seasonal strawberries and now that winters have almost come to an end I thought of preserving this love fruit to be enjoyed later on. Like a gazillion other people, I too was extremely reluctant to make jams because of the perceived fear of it being a “complex” process. This recipe proves all your fears wrong because its literally as easy as boiling water. I found this strawberry jam recipe last year and this was actually what helped me gain confidence in jam making.  

Quite honestly, after tasting this jam you will actually understand what you’ve been missing in your life. That lifeless commercially produced jam that you’ve been eating for centuries will suddenly feel like dirt to you. I’m dead sure you’ll agree with me once you eat this.

Strawberry Jam

My aim has always been to find the easiest recipes and get them to you and this is one of my best. This recipe requires 3 ingredients: Strawberries, sugar and lemon juice. All you really need to do is puree strawberries, add in the sugar, lemon juice and boil the mixture for 10 minutes. Nothing complex about that, is there?!

Normally while making jams, you’re required to add pectin but not in this one. Pectin is what makes jam, jam-like. It the substance that is required to help set the jam and make it jelly-like. The sugar is quite enough to make it set. The jam isn’t as hard though, its more like a strawberry spread but you can increase the amount of sugar or alternatively add in pureed and cooked apple to it as apples are natural sources of pectin. I would suggest about 1/4 cup of cooked and pureed apple. To learn about cooking and pureeing apple refer to my apple and cinnamon jam.

Strawberry Jam


Makes: 1 cup Jam or roughly 250 ml (perfectly fits a 320 ml Bonne Mamman jam jar)

Prep Time: 10 minutes

Cooking Time: 10 minutes

  • Strawberries, Pureed, 1 cup
  • Sugar, 3/4 cup or 170 grams
  • Lemon Juice, 1 tablespoon

You will also need a Glass Jar, 320-350 ml and a funnel to pour the jam, if you’re clumsy like me.

Strawberry Jam Strawberry Jam


Sterilize a glass jam jar. Learn all about sterilizing jars here.  DO NOT SKIP THIS STEP.

  1. Clean and hull (get rid of the green leafy part) the strawberries. Puree all the strawberries, except a few. Save 3-4 whole strawberries (hulled). That way you’ll have a few whole strawberries in the final jam.
  2. In a heavy bottomed pan, add in the pureed strawberries, the whole strawberries, sugar and lemon juice. Heat this on low until the sugar has completely dissolved. It is important for the sugar to completely dissolve or else the jam will be sugary.
  3. Once the sugar has dissolved, increase the heat to high and start a timer. You have to boil this jam for exactly 9 minutes, while stirring constantly.
  4. Let the jam stand for about 10 minutes so that whole strawberries distribute evenly (if you’re not putting whole strawberries then skip this step and pour the jam straight away). Using a funnel, pour jam in hot dry jars and tightly secure the lid. Keep the jar in the refrigerator and eat when cold with toasted bread or scones.

*You will notice foam building up when you start boiling the jam but it should settle down after 4 minutes. It is completely normal.

** I make jams to be eaten straight away. This one is no exception. Keep this jam in the refrigerator at all times and it will stay for up to 3 months.

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Apple and Cinnamon Jam

Hello my lovely readers!

Today I’m sharing the recipe of my beloved Apple and Cinnamon jam, or “winter in a jar” as I like to call it! Jam making is a dreaded activity, Indians don’t make jams as much as they should and with all the range of fruits and veggies we have available, I think we can make 5 types of jams for each season! The comfort of making your own jam and then waking up and eating it the next morning on your favorite bread with a little butter is ~ out of this world but the process is so overrated! So before you decide to just put off the idea of making your own jam, just read the recipe once and decide for yourself! This jam recipe does not require any complex ingredients, all the ingredients are so easily available and the process is easy too. And I bet, once you make your own jam you will never ever eat that cheap crap available at the supermarkets.

Here goes the recipe, I hope you enjoy it!

apple cinnamon jam


This recipe yields about 650-700 grams of jam. You will need two sterilized jars. To learn about sterilizing jars, click here.

5 Medium Sized Apples or 900 gms Apples

400 gms Sugar

370 ml Water

1 Lemon (Juice and Rind)

1-2 Cloves (optional) for that extra feel of winters

1/3 of a whole Cinnamon stick

I’m a sucker for cinnamon, so I used an extra tsp of cinnamon powder and put that when my apples were done cooking. You can see my beautiful cinnamon through that golden goodness of my jam! This recipe is forgiving and if the ingredients are a little here and there, it won’t matter. I anyway never follow recipes thoroughly, I read them and adjust them to my taste. Like this recipe called for 700 gms of sugar, but who can eat that much? :o I know I can’t. This is a sweet jam, but not one of those crazy super sweet jams that could give you Diabetes!

P.S. I found this recipe on the internet a long time ago, despite my best efforts I can’t seem to locate it now, so if this recipe belongs to you or anyone you know, then please write back. I’ll be happy to credit you!


Step 1: Wash the apples, remove the stalks and only the stalks! Do not peel or remove the core of the apples, that’s what’s going to make your jam, jam-like. Dice the apples (shapes don’t matter) and put in a pan with the lemon juice, lemon rind, cloves (if you’re using it), cinnamon stick and water. Cook until the apples on a low heat until the apples are tender  and reduced to a pulp. After 40 minutes of cooking, when the apples have lost their color and start to look opaque, they’re done.

Step 2: Take the apples off the heat and sieve them to the last drop! In this process, you will sieve out cinnamon, cloves, the core and all the unwanted stuff. What you’re left with is one hell of a pulp.

Step 3: Put the pulp is a heavy bottomed pan and add the sugar (this is when I added the cinnamon powder, you can too, as I said earlier this recipe is very forgiving). Let the sugar melt on low heat. Once the sugar melts and the mixture looks smooth to you (shouldn’t take longer than 3 minutes), bring it to a roaring boil and keep stirring. The jam has to boil for exactly 10 minutes with constant stirring. Do a quick cold plate test. If your jam wrinkles, it is done.

Store in sterilized jars and consume within a month.

Enjoy this sunshine on a toast with butter and tea!

Jar full of sunshine!

I really hope you enjoy making this jam!


Radhika xx