My mom used to prepare variety of jams using seasonal vegetables or fruits at home. This time I tried my hands with strawberries! Do make this strawberry jam when strawberries are in season and am sure you will love it! You could consume few tea spoons of this homemade strawberry jam with whole wheat bread, idli, dosa or even roti.
You can introduce strawberries to your baby around 10-12 months, for more details on the health benefits of strawberries and how to introduce strawberries to your baby, check here.
- Strawberries - 20
- Brown Sugar/ Jaggery powder - ½ cup
- Lemon Juice - 2 tsp
- Wash strawberries in running water. Remove the stem and cut strawberries into pieces.
- Puree the strawberries in a blender until smooth. You can leave some small chunky pieces of strawberry here and there if you like.
- Transfer the strawberry puree into a saucepan and add sugar/jaggery powder. Mix well. Then add lemon juice and give a quick stir.
- In a pan, transfer the strawberry mixture. Stir it for 10-15 minutes until it reaches jam like consistency. Keep the flame low to medium to avoid burning at the bottom. Switch off the flame once done.
- Use a clean jar to store the jam. If preparing the jam in large quantities, I would suggest to sterilize the glads jars.
- Check the jam consistency by place a spoonful of jam in a plate and cool it down. After cooling down, if no water separated then its the correct consistency for a jam.
- The quantity of the sweetener depends on the sourness of strawberries.
- You can use white sugar instead of brown sugar/powdered jaggery.
- You can blend the strawberries completely smooth or little mashed. It’s completely your preference.
- This strawberry jam becomes little thick after cooling down so switch it off the flame accordingly. Don’t over boil.
- Keep it refrigerated and consume with in a couple of weeks. But it keeps well for a month if handled properly.
- Sugar is not recommended for babies below one year.
- Always check with your pediatrician before introducing any new food.