By Shreya Sarpal
January 30, 2026
Slow-cooked strawberries bubbling in sugar and lemon create a glossy, jewel-red jam that smells like summer and tastes far better than anything store-bought. One spoonful and you’ll never go back.
500 g strawberries, hulled and finely chopped 350 g sugar 1 tbsp lemon juice
Add chopped strawberries and sugar to a heavy-bottomed pan and mix well. Let it rest for 30-40 minutes so the strawberries release their natural juices.
Place the pan on low heat and stir gently until all the sugar dissolves completely and the mixture starts to look syrupy.
Increase the heat slightly and let the jam simmer, stirring often to prevent sticking, until it thickens and reduces.
Add lemon juice and continue cooking until the jam reaches a glossy, thick consistency that coats the back of a spoon.
Turn off the heat, let the jam cool slightly, then transfer to a clean, dry jar and store refrigerated.