the strawberry jam recipe

If there is one thing we all probably know about strawberries, it’s that they ripen pretty fast and you will see the bruises within a few days of buying them. There are many strawberry jam recipes online and they suggest the use of pectin for better jams, but since I did not want to over-complicate things, decided to make it without pectin! I referred to links such as this one and added some stuff:

Martha Stewart also has a simple recipe for strawberry jam without pectin.

This is what the different stages of the process looked like, I have included the recipe as follows:


  • 1 cup strawberries (frozen or fresh)
  • 1 Tablespoon chia seeds
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • Few drops of vanilla extract
  1. If using frozen strawberries, let them thaw naturally.
  2. Mash strawberries or blend them. I mashed and also whizzed it for a few seconds in the blender, till it was chunky. This depends on what texture you would like the jam to be.
  3. Mix in the sugar with the strawberries and let it sit for 2 hours. Add in the lemon juice and vanilla extract.
  4. Add strawberry mixture to a skillet and cook slow over medium heat until it boils, stirring often. Keep going till the bubbles completely cover the surface and let boil for 5 minutes.
  5. Turn off the heat and transfer into a jar. Stir in the chia seeds and let it sit until it cools down to room temperature.
  6. Stick it into the fridge. The recipes say that it can keep for a few weeks, but am yet to see about that one. 🙂

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