Wednesday, March 18, 2015

Chunky Strawberry Jelly with a hint of lemon

Hard to believe that it's almost a week I posted something here. Yes, sometimes time becomes a luxury. Whether accepting or not , it has become the fact these days.We opt for a proper and healthy breakfast. This gives me the energy for the rest of the day. This has been my routine since childhood.

Hot and pillowy soft idlis (steamed rice cake) and Milagai Podi or some variety of chutney was the standard breakfast as it barely has any oil in it for almost 25 years. Weekends are special with Ven Pongal and eggplant Gothsu . Never I've asked my mom why should I eat idli every day.

But the scenario is  changing as my boy needs variety in everything. Hard ,but the motherhood in me keeps me going. When it comes to western breakfast , bread and jelly / jam is my preference as it needs no work. But I like some texture and less sugar in my jelly , so I prefer making my kind at home.

This strawberry jelly involves no pectin but a bit of lemon juice and zest for that extra notch of taste and also when refrigerated , sugar doesn't crystallize.


Strawberry ................................ 6 cups hulled and quartered
Sugar ....................................... 1.5 to 2 cups (adjust to taste)
Zest of a lemon
Lemon juice ............................. 1 tsp


  • Add everything in a heavy bottom pan.
  • Keep the heat in medium and cook for 30 minutes, strirring once in 5 minutes.
  • Once it thickens up to the consistency just more than coating the back  of spoon, turn off the heat.
  • Just a reminder that it thickens up as it cools down and becomes a perfect jelly.
  • Transfer to a glass jar and refrigerate.


If you cook it to very thick consistency , it becomes even thicker later and you will not be able to spread easily.


I look forward to your valuable comments!