Anjali Dilip Trasi Strawberry Jam

 Method: Wash and roughly chop the Strawberries 

. Blend them roughly in a blender / Mixer. Measure the pulp, add this in a non stick huge pan. Add to it equal quantity of sugar . You may add a little 2 tbsp of water in the mixer, and add this in the pan. Squeeze 1/2 a lemon, Cook the mixture , stirring well, till it thickens to a Jam point. To check, the Jam point, add 1/2 a spoon of the cooked mixture on a steel plate, then tilt it a little. If the mixture doesn’t run down like liquid, then the jam point is achieved. The mixture should just move a little like a thick cooked gravy. Then touch the cooked jam mixture with your pointer finger, touch it with your thumb, bring the fingers apart, repeatedly bring them together and apart, you’ll see the jam as a thick string. That’s the Jam Point. Put off the gas, cover the pan with a thin , clean , kitchen cloth, ( don’t cover with a lid, as it’ll form moisture on the inner side of the lid, and fall into the cooked jam) This will spoil the jam soon. After the cooked mixture / jam cools, put this in clean dry bottles, and store in the fridge ( as we haven’t added preservatives, colors or Pectin) My jam remains in the fridge for more than a year . Enjoy