In India jams and pickles are very common. Since the climate is hot and refrigeration was not very commonly available, pickling and preserving was essential to keep food from spoiling. The kind of jams that are made in India are more like fruits in syrup, as opposed to pectin-based jams. My mom always tried making new things and using new ingredients in her cooking (which is quite hard to do in a small village with no internet access). She has been making jams and marmalades for as long as I can remember. She makes mixed fruit jam, orange marmalade, pineapple jam..you name it. My favorites are the ‘alphonso mango jam’ and ‘strawberry jam’. I can not eat any store bought versions of these two, yes you can say I am a spoilt brat. Strawberries were not readily available until recent years, so I was even more impressed to see my mom quickly figure out a recipe to make jam with it. Since alphonso mangoes aren’t readily available, I can not make that jam but strawberries are abundant where I live so I make strawberry jam every year. My kids also prefer the homemade jams and marmalades over commercially available jam. The deal is that they have to help me chop the fruit and only then they get the jam. 🙂 My son, who is in college now, packed two bottles to take to his dorm. In his words, “Mom, please don’t make me eat a PBJ with store bought jam”. So here is my recipe for strawberry jam. I make some variations as well, which are mentioned below.