Strawberry Jam

Fresh Strawberry jam....homemade..

Ingredients:

Strawberry - 1 kg

Sugar - 600 gms

Lemon juice - 1/4 cup

Method:

Wash and clean the strawberry and dry on a clean cloth.

Puree and add to a thick bottomed large cooking vessel.

Add the sugar.

Add the lemon juice....

And start cooking on a low flame. Do NOT increase flame until all the sugar melts.

Once the sugar melts, increase flame and bring to a steady boil.

Sterilise the vessels to be used for storing the jam by boiling the vessel and lid in water for 10 minutes.

If you have a candy thermometer, the temperature at which jam sets is 220F or 105C.

Or else, keep a plate in the freezer and you will know if your jam is set, when it stops being runny on the frozen plate.

Too runny, not set..

Continue cooking...

And set!

Store in the sterilised jars and boil the filled jars for 10 minutes to prevent any moulds.