Place them in a bowl and sprinkle some sugar on it.
Give it a quick mix and cover it .
Let it stand for 20-30 minutes.
The strawberry releases juices after sugar is added.
After 30 minutes , puree strawberry . You may leave it chunky and smash it later while cooking.
Now heat a heavy bottom pan on low medium heat.
Add the strawberry puree, lemon juice and water .
Stir occasionally.
Let it come to a boil.
Now add salt.
Now keep on stirring frequently to avoid sticking to the bottom of the pan.
The pectin in the fruit is enough to get it thicker and form a beautiful instant jam.
The entire process will take around 15-20 minutes.
Keep stirring , it will be done when it thickens enough like jam .
Switch off the heat and let it cool in the pan.
After it completely cools down transfer in a glass container if not using it right away.
Add it to your ice –cream
Notes
Double up the batch and enjoy it over a warm toast. I have kept it basic. But add some cinnamon or cayenne pepper or throw in some fresh herbs like basil or mint or rosemary and you will have the best jam ever. Use berries / fruits of your choice. You can use frozen berries too , just cook few minutes longer for the water to evaporate. If using other fruits, adjust sugar according to the sweetness of fruits used. This recipe doesn’t yield very sweet jam because I like it a bit tart when added to the ice – cream. Once you add this jam to the ice- cream the sweetness balances off with condensed milk. Store instant jam in the fridge for 4-5 weeks.