Strawberry Jam (Morabaye Tootfarangi)

Strawberry Jam - Morabaye Tootfarangi

There is nothing more satisfying than making jam from seasonal fruit. Strawberries are in season and in abundance here in the UK.

I and another mummy took my daughter and two of her school friends out strawberry picking and the wonderful nostalgic memories of fruit picking, especially strawberries came flooding back.

My brother and I, together with mum and dad used to jump on the farm tractor with all the other fruit pickers, baskets atoe. We would sit on the stacks of hay, holding onto the bars as  the tractor would chug slowly by the fields, stopping at each for any interested fruit pickers to jump off! It was brilliant 😁

So with those sweet memories in mind, here’s the recipe for strawberry jam 🙂


510g fresh strawberries

1/2 cup white granulated sugar


Wash the strawberries, remove the green stalks and leaves. Cut in half or quarter any gigantic ones.

Put the strawberries in a medium sized pan and sprinckle 1/2 cup of white granulated sugar over them. Cover the top and let it rest for at least 2 to 3 hours.

Strawberry Jam - Morabaye Tootfarangi

The sugar would have drawn out all the water from the strawberies.

Place the pan over high heat for 5 minutes, stirring occasionally.

Strawberry Jam - Morabaye Tootfarangi

Reduce the heat to low and allow the jam to simmer for another 15 minutes.

Strawberry Jam - Morabaye Tootfarangi

Remove from the heat and allow to cool.

Strawberry Jam - Morabaye Tootfarangi

Remove as much if the white froth from ontop of the jam.

Strawberry Jam - Morabaye Tootfarangi

Put the jam in sterilised jam jars.

Strawberry Jam - Morabaye Tootfarangi

Eat with toast, crumpets, scones, pancakes or put in-between a Victoria sponge cake.

You could also use a tablespoon or two of the syrup and make strawberry cordial by adding water 😁

Happy eating and Noosh-e-Jaan. 😀

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