Zero Pectin Strawberry Jam

The other day I had a fellow mum ask me to upload an easy to make strawberry jam recipe after reading the post on the carrot jam. That’s when I realised, how on earth did it not occur to me to make some strawberry jam? Especially since they’re in season. So thank you Shilpa Sharma. This one’s for you.

The jam was super easy to make and there was no need to add any pectin to it either. I personally like the natural, preserve like texture, so not adding the pectin worked just fine for me. It turned out to be all too delicious and T couldn’t wait to lap up the ‘daam’ off the roti!

Since there are no preservatives added to this jam I’d recommend quick consumption.


Here’s what you will need:

  • 1 cup fresh strawberries, hulled and cut
  • 1/4 cup castor sugar
  • 1/2 vanilla pod, scraped (optional)
  • 3 tablespoon of water




  • Hull and chop the fresh strawberries in a bowl
  • Cover them with the sugar and water and let them stand at room temperature for about an hour till the juices are released
  • Cook on medium heat for about 15-20 mins constantly stirring until the mix turns syrupy and looks glazed
  • Remove from the heat and let it cool
  • Consume immediately or store in a mason jar. Don’t forget to pop it in the refrigerator, but consume within two days

This jam will go really well on toast, breadsticks, chapatis, lavash and anything that you may think of.


Winter Carrot Jam

It’s the season for juicy crimson carrots, and the mandatory preparations of what I’ve grown up on, carrot Halwa, carrot Mithai and all other yummies that the season calls for.

Though these were preparations that my gorgeous mum cooked up for me, I’ve decided to start my own little tradition of using this beautiful veggie for a jam. A lovely, lightly spiced jam that goes well with breads, crackers, pancakes, chapattis or even as a dip with bread sticks. I prepared this in Chennai, and Trilok lapped it up with his Pati’s (grandma) dosai. It was just the perfect evening snack.

The Jam stores well in the fridge for a couple of weeks. I have to admit, though it takes a while to prepare, it’s well worth the effort.



  • 2 cups of carrots, coarsely shredded
  • 1/4 cup fine sugar
  • Juice of half a lime
  • 2 pods of cloves
  • A pinch of nutmeg powder
  • 2 cups of water



  • In a bowl combine the shredded carrots, sugar, lime, cloves and nutmeg and steep in water. Cover and refrigerate overnight
  • Transfer the mix to a pan and on a low flame bring to a boil until carrots are well cooked and the is liquid syrupy. This takes about 45 mins to an hour. Add water if necessary
  • Pull out the cloves and discard
  • Take a table spoon of the carrots and keep aside
  • The rest once cooked and cooled, grind to a pulp in a blender
  • Transfer it back to the pan and combine the shredded carrots to the puree and bring to a quick sizzle on medium
  • Pull it off the flame, cool and store in a glass mason jar
  • Use as per requirement