Strawberry Jam No-Pectin (3 ingredients)

Strawberry Jam No-Pectin (3 ingredients)

from veenaazmanov.com
55 min

This homemade strawberry jam is simple and easy to make. It uses less sugar and no pectin or artificial flavoring. And, it takes less than 30 minutes to make. Save it in the fridge or can these jams for the whole year.

Ingredients

  • 2 lbs Strawberries
  • 1 lb Sugar
  • 1 tbsp Lemon juice
  • 1 tsp Butter ((optional))
  • ½ tsp Salt

Directions

  1. 1

    Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.

  2. 2

    Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash, drain in a colander. Hull the strawberries and give them a rough chop. Pro tip - You can use soft strawberries but discolored and bruised ones will ruin the jam. Also, don't soak the fruit in water for too long as they do soak up moisture.

  3. 3

    In a heavy bottom pan, combine the strawberries, sugar, salt, and lemon juice.Pro tip - Time permitting, let the strawberries macerate in sugar and lemon juice for a few hours before cooking.

  4. 4

    Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.

  5. 5

    Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.

  6. 6

    Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.

  7. 7

    Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.

  8. 8

    Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 CPro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.

  9. 9

    Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.