strawberry jam recipe

A delicious low sugar strawberry jam recipe that let's the fruit flavor shine instead of sickly sweet sugar. Best part, this strawberry jam recipe without pectin means no purchasing extra ingredients!

Strawberry Jam Recipe without Pectin and Low Sugar

strawberries (rinsed

sugar

lemons

lemon juice

apple

Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.

Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point)

Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into large pot. Stir until well combined. Bring berries to a boil.  Stir frequently to keep sugar from scorching.

Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.

After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set, yank that baby off the heat.

Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.

Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.

When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.

Check seals. If the center of the lid gives, then store in the fridge and eat soon.

If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year

Remembering Grandma&#039;s Strawberry Jam brings back wonderful memories.  So why not make that same delicious jam for your family and let them know you care!

Strawberry Jam

lbs Strawberries

Sugar

Lemon

tbsp Corn Starch

Water

Wash and Cut Strawberries into quarters and pat dry.

Place Strawberries in Pressure Cooker and add sugar.

Stir and let Strawberries and Sugar sit for 15 mins.

Add Lemon Juice and Stir.

Close Lid and set to Pressure Cook for 2 minutes.

Allow a 15 minute Natural Release.

Open lid and stir. Jam will be very liquidy.

Press Cancel and Set to Saute for 5 - 8 minutes to allow jam to thicken slightly and turn heat off.

Mix Cornstarch Slurry and add to jam mixture. Stir to thicken.

Pour jam into containers or jars.

Will last up to 2 weeks in the fridge or freeze for up to 1 year.

Bursting with fresh flavor, you won&#039;t believe how quick and easy homemade strawberry jam is to make!

strawberries (,

wash the jars

Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.

cook the strawberries

Combine the strawberries and sugar in a medium saucepan.  Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220°F measured with a candy thermometer (see Note)

crush the berries and spoon into jars

As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher.  Leave some chunks of berry in there for texture.  Spoon the jam into the clean jars and allow to cool to room temperature.

seal and refrigerate

Gone a bit overboard at the pick your own? Then make the most of your seasonal summer fruits with this easy peasy homemade strawberry jam recipe. We&#8217;ve a similar version too, which is slightly speedier &#8211; quick strawberry jam.

Strawberry jam

strawberries

1.4kg jam sugar

lemon

Wipe the strawberries with a damp cloth to remove any dirt. Hull and halve, or quarter if large. Tumble into a large bowl and stir through half the sugar, coating the fruit well. Leave them to macerate for a couple of hours.

Transfer to a preserving pan or very large high-sided saucepan, scraping out the bowl thoroughly. Add the rest of the sugar and the lemon juice. Put a couple of saucers in the freezer (unless you have a sugar thermometer). Cook slowly over a low heat until the sugar has dissolved, then bring to the boil and bubble rapidly for about 20 minutes or until the setting point is reached (see next step).

To test whether the setting point has been reached, take the pan off the heat and either use a sugar thermometer (once it gets to 105°C it’s ready) or spoon a little of the jam onto a cold saucer from the freezer. Return the saucer to the freezer for a minute to cool the jam, then push it with the tip of your finger – if the jam wrinkles on the surface, the setting point has been reached. If it hasn’t set, continue boiling for a couple more minutes, then repeat the test.

Remove any scum from the surface of the jam with a metal spoon and leave to sit for 10 minutes so the strawberries are well distributed throughout the jam. Spoon into warm, freshly sterilised jars, to within 3mm from the top. Top with a waxed disc and seal with a lid, then leave to cool.

An Easy Strawberry Jam Recipe with no pectin!

Easy Strawberry Jam Recipe with no pectin

strawberries,

In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.

Stir over med-low heat until the sugar is dissolved.

Increase heat to med-high and bring mixture to a rolling boil.

Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)

Transfer jam to a jar and let cool to room temperature.

Seal jars and store in refrigerator for about 10 days (or freeze)

I made this recipe first time making jam it came out fantastic friends and family loved it on a side note I made blueberry basically using same instructions only had little blueberries one cup of blueberries 1/3 cup sugar and 1 tablespoon of lemon juice a pinch of cinnamon it was awesome same results as a strawberry jam thank you again sincerely Rebecca Kellogg

This was great and easy!! I used what i had in house .16 oz frozen strawberries and 2 hand fulls of fresh blueberries!! Served with scones and english clotted cream for my friends from England..

Fantastic, simple recipe. This is the best-tasting jam I have had in a while! Thank you!

This was my first attempt at making jam. This recipe was quick &amp; easy. My jam came out delicious!! Thanks for sharing it!!

My first time jam making what a fab recipe, I will never buy Jam again. Even converted hubby to blueberries. I did use 184g jam sugar instead of granulated, and it  was amazing. I would recommend anyone to try it, it was so therapeutic too. The possibilities are endless

My first time making jam.  Was so simple and the results are fantastic!! Tastes so good!!! 😋

I was skeptical but I tried it and was IMPRESSED!  Love that it is natural, without the pectin.  Not too much sugar either.  Tastes fresh.  Will make again.  Thank You

Perfect and delicious!!! Added a bit of lemon zest too. We will surely be making this again!

I grew up making jam with my Grandma. This small batch recipe gave similar results in a fraction of the time! This is a keeper!

Best recipe I have tried for homemade jam! I will be making this recipe from here on out.

I’ve been making jam like this for years. So easy and delicious!

Made this jam the other day doubled the recipe using strawberries and blackberries and it turned out great,very quick and easy to make.

I substituted about 1/4 rhubarb.  Was delish!   Added a little tartness.

This was such an easy jam recipe. I really like the fact that no pectin added was required. It turned out perfect and was delicious! Thank you for sharing.😊

https://content.jwplatform.com/videos/&rdquo;CmpgZKqI&rdquo;.mp4

”Quick

A new season calls for a new homemade jam, and strawberries are just starting to come into season! Today I want to share just how shockingly simple it is to make a delectable strawberry jam using our favorite new kitchen gadget, the Instant Pot.

Instant Pot Strawberry Jam

orange

Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. Slice the strawberries in half and place them into the pot of your Instant Pot.

Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work.

Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.

Lock the lid of your Instant Pot, then select the “Manual” option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.

The strawberries will have cooked down into a thick compote of sorts.

Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture.

Store in an airtight container in your refrigerator, and apply liberally to toast, ice cream, or just grab a spoon.

An easy recipe to make strawberry jam without pectin and preservatives. Made with just three ingredients - fresh ripe strawberries, sugar and lemon juice.

Strawberry Jam Recipe (Without Pectin)

strawberries (or 5 cups chopped strawberries, preferably organic)

lemon juice (- optional)

Rinse organic strawberries in a colander or strainer a few times. Drain all the water and let them dry naturally or wipe them dry with a clean kitchen towel.

Remove the green stems and leaves from the strawberries. Chop them and set aside.

In a saucepan take the chopped strawberries. Add sugar and lemon juice.

Mix well and keep the pan on stovetop on low to medium-low heat.

The strawberries will leave their juices and begin to cook.

Stir at intervals and often till the strawberries soften and are cooked.

Reduce the heat to low and continue to simmer till the jam mixture starts reducing.

Keep on stirring often when the jam mixture is reducing.

It took me an overall 50 minutes right from the start till finish to cook the jam minus the prep work.

When the mixture starts to leave the sides of the pan, it means the jam has reached its setting point. Other ways to check the consistency and doneness is by doing two tests.

1: Plate TestTake a spoonful of the strawberry jam on a plate and let it cool. If it sets on cooling and there is no water separation, this means the jam is done.

2: Spoon Test or Sheet TestAnother test is to take the jam in a spoon and allow it to fall. If the jam falls in a one sheet from the spoon, it is cooked and ready to be bottled.

Cover the pan with a clean kitchen towel and let the jam cool at room temperature.

Then transfer the jam in a medium-sized sterilized glass jar or bottle.

This proportion gives about 1 medium jar of jam which is enough for some weeks if you eat jam everyday for breakfast.

Keep the jam bottle in the fridge.

Enjoy the strawberry jam as you like.

Prepping Strawberries

The Best Strawberry Jam Recipe without pectin. I add lemon juice and the lemon halves to my jam. The lemon flavor brings out the strawberry taste and helps in preserving the jam for a long period of time. (Please read through the post properly for tips and detailed info).

Easy Strawberry Jam Recipe

2.2 Pounds Strawberries

Lemon (*see Notes)

Wash your Strawberries well and pick out the ones that are getting moldy and spoiled. Only keep healthy fruits. Cut off the stem and cut your strawberries small.

Place the Strawberries into the jam cooking pot. Add the sugar, lemon juice and the squeezed out lemon halves.

Place on the heat, mix and slowly bring to a rolling boil.

Reduce the heat and leave your jam to simmer over 30 and more minutes or until set

When you think it's set, blend with a hand blender to a smooth consistency.

Test setting temperature with the candy thermometer: 220 Fahrenheit/ 105 Celsius.OR test by dropping the hot jam into a frozen plate and if it's not running, it's set. If it's running leave it to simmer further. Read up all the details in the post to get it right.

Keep your clean sterilized jam jars ready and fill up with the still hot jam up to the rim. Drop some vodka or rum into the clean lids to kill any germs left.

Close the filled jam jar with the lid well and quickly turn upside down to create a vacuum. Leave the jar that way until the next day. Then label with jam name and date.

Store in a cool and dry place. Store in the fridge once opened.

https://content.jwplatform.com/videos/YDSnfjw6.mp4

Easy strawberry jam recipe prepared without artificial pectin!

How to make Strawberry Jam

Our Sunday morning strawberry jam is homemade, lightly sweetened, and packed with strawberries. Top your biscuits or pancakes with this easy homemade treat!

strawberries (fresh

salt

water (for the strawberries)

cornstarch

water (for the cornstarch slurry)

In a large saucepan combine the strawberries, salt, sugar, and 1/4 of water. Cover the mixture and let it cook on medium-high heat for 15 minutes, stirring occasionally.

While the fruit cooks down, in a small mixing bowl, combine the other 1/4 cup of water with the cornstarch. Whisk the ingredients well to create the slurry.

After the 15 minutes has passed, fold the slurry into the cooked fruit mixture. Cover the saucepan, lower the heat to low, and let it cook for an additional 10 minutes, stirring occasionally.

Once the jam has cooked down, remove the lid (use a potato masher to mash the strawberries a little if you want). Let the jam cool, then serve over biscuits, pancakes, or toasted bread.

https://www.youtube.com/watch?v=dZU5RjGVqqw

Strawberry jam starts your Sunday on a sweet note. This easy homemade version is packed with real strawberries and just the right amount of sugar—perfect for spreading on biscuits or pancakes.

Get the full recipe: https://www.berlyskitchen.com/sunday-morning-strawberry-jam/

• Ask your recipe question or leave a review over on the recipe page.

#cooking #recipe #strawberry #strawberryjam

• More of our recipes at: https://www.berlyskitchen.com/

Easy Strawberry Jam

Learn how to make delicious homemade strawberry jam with no added sugar and still get a beautiful gel and set.

No Sugar Strawberry Jam Recipe

strawberries (mashed)

Tablespoon calcium water (see Pomona's Pectin box for instructions)

Stevia concentrate (optional (I used 5 dropperfuls))

Tablespoon powdered pectin (Pomona's brand)

water juice

Wash, hull and halve your strawberries.

Prepare jars by washing them in hot water, and get water bath or steam canner heating up.

Place strawberries into a blender (food processor, or mash by hand) and lightly mash to your preferred thickness.

Once berries are mashed, measure how much you have (this will determine how much pectin and calcium water you need). My total was six cups.

Place the mashed strawberries in a pot over medium heat and bring to a low boil.

Add calcium water to the pot of mashed strawberries.

Boil 3/4 cup water or juice to a boil. Add pectin powder and just off the boil water/juice to a blender, vent the lid, and blend for 1 to 2 minutes until the powder is fully dissolved.

When fruit is at a boil, add pectin water/juice and stevia to taste. Stir and return to a full boil. Add Stevia to taste, too much can sometimes taste bitter so add in increments when you.

Continue stirring to avoid scorching, and cook for one to two minutes.

Using a funnel, ladle hot jam into jars, filling to a 1/4 inch headspace. Use bubble remover to remove any bubbles and recheck headspace and top off, if needed.

Wipe the rims of each jar with a damp towel, add the two-part canning lid and tighten to fingertip tight (as tight as you can get them using your fingertips only).

Process jars for 10 minutes.

For steam canners: Leave the lid on for five minutes, remove lid and wait an additional five minutes before removing jars to a towel-lined counter.For water bath canners: Remove the lid and wait five minutes before removing jars to a towel-lined counter.

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