Ingredients (Makes 1 cup)
Strawberries – 1 lb
Sugar – 1/2 cup + 2 tbsp (Adjust according to the sweetness of your strawberries)
Fresh lemon juice – 1.5 tbsp
Wash, hull, roughly chop and mash the strawberries using a potato masher / in a food processor (If they are very soft, you can squish them with your fingers and its okay to have some chunks of strawberries in the mashed mixture.) Transfer to a sauce pan / any heavy-bottomed pan. Add sugar and lemon juice. Mix well. Bring to a boil at high heat. Taste-check for sugar. Cook at medium heat, stirring often until all the water evaporates and it becomes thick, about 25 – 30 minutes. To test for jelling – Place a tsp of the jam on a cold plate and see if its holding shape. If it is runny and saucy, cook for a few more minutes. It will thicken more as it cools. While still warm transfer to clean, dry bottles and cool completely. Store in the refrigerator for up to 3 – 4 weeks.