300 gm Sugar
Juice of 1 small lime
Wash and hull the strawberries. To “hull” is to insert a straw in the center from the top all the way through the bottom.
Once done, you need to pat dry it in a cotton towel. Then you must dry again with paper towels. Transfer the strawberries on a strainer in the refrigerator for half hour. To help dry out any moisture left.
To test the doneness of your jam, put a saucer in the freezer and let it chill.
Sterilize your jars: Wash a ½ kg/500gm glass jar along with the lid carefully. Soak it in boiling water for 10 minutes, and then set it out to dry upside down.
Or you can also heat in a preheated oven for 10 minutes and allow to cool to room temperature normally. Always make sure your jars sre completely dry.
In a clean heavy bottomed mixing bowl, put the strawberries with the sugar and macerate for ½ hour. Halve some of the strawberries and heat on a very low flame until the sugar melts. This may take around 15 minutes. Make sure not to stir at this stage until the sugar melts completely. Pour in the lime juice, adjust the heat and cook for 10 minutes additional. Stir it in between to prevent scorching. Remove the foam that floats atop to have a crystal clear jam.
Testing if your Jam is done:
Take the saucer out of the freezer, and put a drop of jam on it. Tilt the saucer, and see if the jam is set. If not, let it boil for another minute, then test again until set. It should be done by now.
Transfer the jam into the prepared clean dry and sterilize jars. Wipe and remove any spills on the side with clean towel.