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Strawberry Jam

Strawberry Jam

Makes about 1 1/2 cups Servings

This recipe calls for grated apple, a pectin-packed fruit, which naturally jells the strawberry jam and gives it a pleasant tartness.

Ingredients

  • 1 pound fresh (or frozen, thawed) strawberries, hulled and quartered
  • 1 large Granny Smith apple, peeled and coarsely grated
  • 1 tablespoon fresh lemon juice

Recipe Preparation

  • Combine strawberries and sugar in a large heavy skillet. Stir in grated Granny Smith apple. Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves. Simmer until jam is thickened, 10–15 minutes. Stir in lemon juice.

  • Transfer to a bowl or jar; let cool. Cover and chill until set, about 2 hours. Keep chilled; serve within 2 weeks.

Recipe by Melissa Roberts,

Nutritional Content

2 tablespoons contain: Calories (kcal) 45 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 1 Total Sugars (g) 12 Protein (g) 0 Sodium (mg) 0Reviews Section

Recipe Summary

  • 4 pounds strawberries, rinsed, hulled, and cut into 1-inch pieces
  • 5 cups granulated sugar (2 1/4 pounds)

Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.

Bring mixture to a full boil cook, stirring, 10 minutes. Continue boiling use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees on a candy thermometer, about 30 minutes.

Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes remove plate from freezer, and gently press jam with fingertip it should wrinkle slightly.

After jam passes the gel test, remove from heat. Pour warm jam into jars seal, label, and refrigerate up to 4 months.


Tools to Make Strawberry Jam

Next you’ll want to hull and cut your berries to your liking. Remember to remove all tops. I use this simple strawberry hull I picked up at Crate and Barrel (under $8!). You will also want to use a heavy bottom pan when you make your strawberry jam. Here I used my Staub Dutch Oven, which you guys know I use for everything!

Lastly, you can save an old jar with a lid to recycle or I recommend these jars. I like the tiny ones so you can give gifts of your strawberry jam.


Hot Water Bath Canning Instructions

Sterilize the jars and lids in simmering water for at least 10 minutes while you prepare your strawberry jelly.

  1. Ladle the hot jelly into hot jars, filling each jar to within 1/4 inch of the top.
  2. Wipe the jar rims of any jelly.
  3. Cover with a fresh, new lid and screw on a ring. Be CAREFUL! It is going to be hot.
  4. Using jar tongs, lower the jars into the simmering water. Make sure the jars are covered by 1-2 inches of water.
  5. Simmer for 10 minutes.
  6. Remove from the hot water bath and allow to cool completely. Listen to the &lsquoping&rsquo of the lids setting.
  7. Once cooled, check for seals by pressing on the centers of the lids. If there is NOT spring back the jar is sealed! Congratulations!
  8. If not sealed, refrigerate the jelly and use it within 3 weeks.
  9. If sealed the jars should be stored in a cool, dry, dark place for up to a year.

Simply Sweet Strawberry Jam

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Strawberry Jam: Part II


If you missed Part I of this series, you can catch up here:

We made the strawberry jam. It&rsquos sitting in the pot, ready to go into the hot jars.

We&rsquove got 8-ounce mason jars simmering on the stove. We simmer the jars because we don&rsquot want to pour the hot jam into cool or room temperature jars.

Using tongs, remove one jar. (We&rsquoll do one jar at a time so that they&rsquore all equally warm when the jelly goes in.

Tip the jar over and pour the water back into the pot.

Stick a wide-mouth funnel on top. If you pick up a box of canning accessories, a wide-mouth funnel will be inside!

Grab a 1-cup measure and scoop up a little jam. (I use the measure to gently stir the mixture a couple of times to make sure I get a good ratio of liquid to fruit.

Fill the jar so that it has only 1/4 inch of headspace. This is a little too much headspace, but just imagine for a second that it&rsquos right on the money.

Imagine for a second that I know what I&rsquom doing.

Now, gently run a knife along the inside of the jar, between the jar and the jam. The purpose is to remove any air pockets or big bubbles. Plus, I think it also helps push some of the fruit down and distribute it a little more evenly.

Next, use a wet cloth to wipe off the outside of the mouth of the jar. You want to remove any stray jelly from the outside, especially around the threads of the jar.

Next, grab the magic wand. This is a nifty little stick with a magnet on the end.

The purpose of it is to lift the center lids out of the simmering water. Handy!

(As handy as it is, though, tongs work just as effectively.)

After you place the lid squarely in the center (&ldquosquarely in the center&rdquo&mdashheh heh), screw on one of the screw bands until is just begins to meet resistance. In other words, don&rsquot tighten the screw bands at all. Just fasten them on securely.

Then repeat it with another jar.

And another and another and another, until the jam&rsquos all gone. Sometimes you&rsquoll need a ninth jar, sometimes the ninth jar will only be halfway filled. If that&rsquos the case, just put a lit on it and keep it in the fridge. It&rsquoll be fine!

Now it&rsquos time to heat-process the jars!

By the way, this is the beauty of a canning rack. It fits right on the side of the pot while you&rsquore putting the jars.

Lower the rack into the hot water&hellip

Now you need to boil the jars&mdasha hard boil, not a simmer&mdashfor 10 to 13 minutes. Make sure they&rsquore submerged in boiling water the whole time, and that the boil is a violent one.

I love using the word &ldquoviolent&rdquo in cooking.

After ten or so minutes turn off the heat and remove the lid. Allow the jars to sit in the hot water for an additional five minutes. This will help equalize the pressure inside the jars.

After five minutes, remove each jar using the jar lifter that came with your canning supplies.

This is my life. Look at that cloudy/chalky residue. That&rsquos from our hard water, and that&rsquos why my ice maker is dead.

I always carefully wipe the residue from the jars themselves, but stay away from the lids lest I disrupt the sealing process. But I&rsquom always careful not to tip or shake the jars in any way. And really, you can wait until the next day to clean the jars. But I&rsquom impatient and like things shiny.

Leave the jars alone for the next 24 hours Over the next minutes (and sometimes hours) you&rsquoll hear the blessed symphony of the center lids popping. Pop! Pop! Pop! It&rsquos the greatest sound in the world.

The next day, remove the screw bands and check the seals: if you press on the center of the lid, there should be no give whatsoever. It should be a hard seal, and the lid should be concave.

If you have any jars that don&rsquot have that tight seal, just stick &rsquoem in the fridge. They&rsquoll be fine as long as you refrigerate them.

Because they&rsquore so purty, I love these special canning jars.

The lids are totally different though: glass with a rubber insert.

You just fit the lid and rubber seal right on top&hellip

Then you grab these clips&hellip

And use three or four of them to fasten on the lid.

You process the jars in this state, and the jars do wind up with an airtight seal, just like the standard mason jar lids. However, I&rsquove found there&rsquos a lot more room for error with these because unlike the lids that fit perfectly on the center of the mason jars, these rubber seals just sit under the glass lids, with no groove or track to hold them. So if you don&rsquot get the seal perfect centered, you&rsquoll have eventual problems with the airtight seal. I&rsquove gotten better with them over time, but if you&rsquore just starting out with canning, I&rsquod recommend using good ol&rsquo (more foolproof) mason jars.

And there you have it! Simple, beautiful, delicious strawberry jam. Eat it with softened butter on a crisp, toasted English muffin and you&rsquoll never eat the storebought stuff again.


Simple Strawberry Jam

5 cups hulled mashed strawberries
7 cups sugar
4 tablespoons fresh lemon juice
1 49g package powdered fruit pectin

1. Place 8 or 9 8-ounce mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer.
2. Simmer center lids in separate saucepan full of water.
3. Place mashed strawberries and lemon juice in a separate pot. Stir in pectin until dissolved. Bring strawberries to a strong boil.
4. Add sugar (measure beforehand so you can add it all at once), then return mixture to a full (violent) boil that can&rsquot be stirred down. Boil hard for 1 minute 15 seconds.
5. Skim foam off the top.
6. Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill jars so that they have 1/4-inch of space at the top.
7. Run a knife down the side of the jar to get rid of air bubbles.
8. Wipe rim of jar with a wet cloth to remove any residue or stickiness.
9. Remove center lid from simmering water and position it on top.
10. Put screw bands on jars, but do not overtighten!
11. Repeat with all jars, then place jars on canning rack and lower into the water.
12. Place lid on canner, then bring water to a full boil. Boil hard for 10 to 12 minutes.
13. Turn off heat and allow jars to remain in hot water for an addition five minutes.
14. Remove jars from water using a jar lifter, and allow them to sit undisturbed for 24 hours.
15. After 24 hours, remove screw bands and check the seal of the jars. Center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge.


Homemade Strawberry Jam

Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with subtle yet distinct vanilla overtones.

Strawberry Balsamic Jam:

Reduce the lemon juice to 1 tbsp and add 3 tbsp good-quality balsamic vinegar. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.

Lemony Strawberry Jam:

Add the grated zest of 1 large lemon to the crushed strawberries.

Peppered Strawberry Jam:

Stir 1/2 tsp freshly ground black pepper into the cooked jam just before ladling it into the jars. Pepper accents and compliments strawberries' sweet flavor. Be sure to use freshly ground pepper, which delivers a fresher-quality flavor.


Bushue's Family Farm

Come visit our family farm in Boring, Oregon! In May, our greenhouses are filled with hanging baskets, veggie starts, and flowers to fill your garden. In June, we offer upick strawberries. Join us in October for pumpkin patch fun with a country farm feel.

About Us

Since the 1920's our family has been farming berries, trees, vegetables and more here at our property here in Boring, Oregon. In 2001, we decided to share the farm that we love with the public and open up a retail greenhouse and u-pick berry field. Since then, we've added a pumpkin patch and continued to grow our offerings. While we've grown a lot since 2001, we remain dedicated to providing people an opportunity to experience a true farm experience with friendly service and top quality products. Today, three generations of our family is still involved on the farm. So gather up your family and join us as our story continues. We know you'll love our farm as much as we have for 4 generations.


Ball FreshTECH Jam & Jelly Maker Strawberry Jam


Follow, step-by-step, photo illustrated instructions for making Strawberry Jam with the Ball FreshTECH Automatic Jam & Jelly Maker. We love to save summer in a jar, and Strawberries are one of our favorites. We’ll show you just how easy it is to make fresh Strawberry Jam with the Ball Automatic Jam & Jelly Maker in less than 30 minutes, then show you how to water bath process the jars so you can enjoy homemade jam, all year long. Printable recipe included.


Ball FreshTECH Strawberry Jam Recipe:

Strawberry season is quickly coming to an end here in my neck of the woods. We’ve had a pretty good crop of berries around where I live, and all of the local farms have already ended their season. I did manage to pick up one more quart of berries, grown within the state, on a recent trip down to Kinston, NC this past Friday.

Sadly, those berries just didn’t taste very sweet at all. My older brother and I have purchased berries from several areas across the state during our travels, and we keep coming up with the same thoughts. Strawberries just don’t seem to have the flavor and sweetness that we remember from years past. Of course, it’s not just Strawberries, we’ve experienced it with other produce items and fruits as well. Perhaps our taste buds are just changing.

I’ll miss the berries though. Ever since I got hooked on canning, I’ve eagerly looked forward to Spring and the return of fresh local Strawberries. I’d eagerly await their arrival, and looked forward to getting out the canning pot and supplies and heating up the kitchen.

If you follow Taste of Southern on a regular basis, you’ll already know about the Ball FreshTECH Automatic Jam & Jelly Maker. I was honored to be asked by the Ball Corporation and Jarden Home Brands to test out this neat little machine, and to write a review about it here on Taste of Southern. They also provided an extra unit that we used in a Giveaway along with some of their Heritage Collection jars, and bands and lids.

I wrote a Review about it a few weeks back when I took the unit over to our local North Carolina Cooperative Extension Office. Along with our local Director of Extension Services, we made a couple of batches of Strawberry Jam to try out the Jam & Jelly Maker. I left it at the office and a couple of the other agents tried it out as well.

A few days later, I went to a local farm and picked up about 10 pounds of Strawberries. I wanted to give this unit a good test, and ended up making the equivalent of 19 half pint jars of homemade Strawberry Jam. That’s what today’s recipe is all about.

I’m using the Strawberry Jam recipe that is included in the book that came with the maker. All of their recipes, for use with this unit, are posted on their website at this link: Jam & Jelly Maker Recipes. Take a look around and see what you would like to make with one of these in your own kitchen.

The really nice thing about the Jam & Jelly Maker, is that it stirs the berries for you while it cooks them down to perfection. No more standing over a hot stove, stirring a pot, waiting for your jam to get to the proper consistency. And, from what I’ve experienced thus far, no more OVER cooking your jams and having something so thick and gummy you can hardly eat it. Trust me, I’ve done that a time or two myself. It’s not any fun to find your batch of jam over cooked. I haven’t that happen with the jam’s I’ve made with this little unit.

So, if you’re ready to learn more about the Jam & Jelly Maker, or if you’re just wondering how to make some homemade Strawberry Jam of your own, then let’s get in the kitchen and start washing up those berries.

If you’d like to see our recipe for making Strawberry Jam the “old fashioned way,” just click HERE for that recipe. We do stand over the stove and stir that one, along with steps on how to water bath process the finished jams.

Either way, let’s get in the kitchen, and Let’s Get Cooking!


Ball FreshTECH Jam & Jelly Maker Strawberry Jam Recipe, you’ll need these ingredients.


I purchased this flat of “jam berries” from one of our local farms. Their typical bucket of fresh berries were selling for 12.00 per bucket, but I saw a sign saying they had “jam berries” for $7.50 for a 10lb flat. Jam berries are the “seconds” of the berries, as they may not be as pretty as the “selects” they have placed on the counter for sale, or they may just be a bit more ripe and need to be used right away. Always one to seek a bargain, I opted for the flat without thinking about how much jam these berries would actually make.


I placed some of the berries in a colander so I could wash them. With so many berries on hand, I had to work with them in batches.


Picking up a couple at a time, I rinsed the berries under cold running water. You need to wash them before you remove the tops. If you take off the tops first, then wash them, the berries will absorb more water. Just give them a quick rinse to remove any dirt or attached debris.


Next, remove the tops. You can do this with a paring knife, or you can use one of the several types of specialty tools made for just this purpose. I’m holding the tool that I used for this batch of strawberries. It’s a neat little older tool that was actually sent to me by one of the readers of Taste of Southern. She had seen another post where I mentioned that I didn’t have anything but a paring knife to remove the tops, and asked me if she could send me one. Thank you Pat, it worked really great and I’ll always treasure it.

This tool sort of pinches the hulls out of the berries, but as mentioned, you can easily cut them out with a paring knife.


I only found a few bad berries in the whole flat that I purchased. Any mushy, or bad berries, along with the tops are discarded.


This is just the first batch of berries that I washed and removed the tops from. I placed them in a pan and used a potato masher to mash them up into smaller pieces.


The potato masher helps extract some juice from the berries. Break them up leaving some large chunks. The berries will cook down into smaller pieces once they get hot, so you’ll need to leave some larger chunks in this step. Otherwise, you’ll just have mushy type jam. I like to scoop out a bigger piece of berry sometimes when I’m spreading the jam on my toast.


It will be good to go ahead and measure out everything you’ll need to complete the recipe. Having everything ready once you start the cooking process, just makes the whole adventure go much easier.


Jams and Jellies need to be made in small batches, and you MUST follow the amounts called for in the particular recipe. Adding more berries than called for can keep the jam or jelly from setting, or gelling properly. Measure carefully.


With all the ingredients properly prepared and measured out, lets go ahead and setup the Ball FreshTECH Automatic Jam & Jelly Maker. This is the BASE of the unit which contains the control panel and the heating element.


The POT of the unit sits on top of the BASE, and locks into place with just a slight twist to be sure it’s secured. The handles are on the sides with the control panel in front once everything is aligned properly. I’ve mentioned it before, but the POT looks like a large pound cake pan to me.

Notice the post rising up in the center, that’s where we attach the STIRRER.


This is the STIRRER unit for the Jam & Jelly Maker. As mentioned above, it just slips down on top of the shaft in the POT. It also locks into place with just a slight twist.


Once the STIRRER is locked into position, we can go ahead and add the proper amount of Pectin. Sprinkle it evenly around the bottom of the POT. This Strawberry Jam recipe calls for Three Tablespoons of Pectin.


Now, spread the 2-2/3 cups of crushed Strawberries evenly over the pectin.


Add the 1/2 teaspoon of Butter. This will help reduce foaming as the berries cook. Please don’t skip this part.

You can see in the REVIEW that I did, when I first tested the Jam & Jelly Maker unit, that leaving out the butter can make a big mess once the POT starts to foam and boil over. I know some folks will say that adding butter isn’t necessary, but with this particular unit and way of making it, I highly suggest you stick to the recipe. You can thank me later. Smile.


Let’s have some fun. Just press the JAM button on the control panel located on the front of the BASE unit.


The unit will automatically default to 21 minutes. This is the predetermined amount of time that it will take for this recipe to cook using the Automatic Jam & Jelly Maker.

Although its not used in this recipe, the unit does have the ability to add or remove minutes from the cooking time. That’s what the PLUS and the MINUS buttons are for in the upper right corner.


Once you press the JAM button, and the unit defaults to 21 minutes, it’s time to start cooking the berries. Just press ENTER.


Once you press ENTER, the STIRRER begins to move and the unit starts to heat up. You can see some “motion” in this photo, but it’s not turning as fast as it might appear to be. It just slowly turns, keeping the berries in motion through the entire cooking process. This is the “sweet part,” that saves you from having to stand over a hot stove waiting for your jams or jellies to cook down.

THIS is what the Ball FreshTECH Jam & Jelly Maker is all about.


FOUR MINUTES after you press the ENTER button, the unit will BEEP you that it’s ready for the next step. It will make 4 short beeping sounds to indicate that it’s now time to add the Sugar.

The BEEPS aren’t as loud as I think they should be. Thankfully, I still have pretty good hearing, but I could see where someone with a slight hearing problem could totally miss hearing the beeps. Ball advises you to stay close and listen closely for those beeps.


When the unit BEEPS, it’s time to add the Sugar. Gradually add the 3-1/3 cups of sugar into the POT as it continues to stir. The POT is pretty hot at this point, and the heat and juice from the berries will dissolve the sugar pretty quickly. Add all the sugar into the POT.


With the sugar all in, place the glass LID on top of the POT. If you’re like me, you’ll probably think the rim of the lid needs to go down inside the POT. It doesn’t though. It sits up a bit on top of the POT. Just make sure you’ve got it centered on the POT and you’ll be good to go.


The LID has these vent holes in a couple of places around the side. I kept thinking the LID should fit down in the POT, but it doesn’t, so the vent holes will stay open and allow steam to vent out while the berries are being stirred and cooked to proper temperature.


This is what the fully assembled unit looks like. I failed to snap a photo of it once the berries started cooking, which is why you can’t actually see any Strawberries inside the pot in this photo.

Just make sure the unit is in a fairly clear and open space while you’re using it. Give it room to do it’s thing as it stirs and does the hard work for you.

This is the part where you get to go sit down, instead of standing over that hot stove, and having to constantly stir the pot to keep your jam from burning and sticking. Ball again recommends that you stay close enough that you can hear the BEEPS once the cooking has ended. I must admit though, I pretty much just watched the unit the whole time it was cooking, as it was just fun to do.


BEEP. BEEP. BEEP. BEEP. When the timer reaches the end of the cycle, the unit will sound four more BEEPS. Your jam is now fully cooked to perfection.


Press the CANCEL button and UNPLUG the unit once you hear those four beeps.


Immediately remove the LID from the POT. Be careful, it has steam inside so tilt the lid away from you as you lift it up. A pot holder comes in real handy for this.


Use that pot holder again to remove the STIRRER from the cooked berries. It too is pretty hot, so handle it carefully and set it aside for the time being.

I have YET to do this step before starting to ladle jam into my jars. I forget it each and every time. Try not to be like me.

At this point, you could ladle the jam into containers and let it cool. You could use it right away, or freeze it for use later, depending on your needs and plans for the jam. Once it started to cool, the jam started to gel right away. I planned to jar this up and can it using the water bath canning process. Let’s take a look at how that goes.


Here, I’ve setup my canning area to fill the jars. I place a plate beside the cooked jam, so I can sit my jars on the plate. It just helps make cleanup a bit easier for me. I’ve got a folded towel for my hot jars, and the needed tools ready to get started.

I’m leaving out just a few photos in the following process. You can also read my other recipe post on making Strawberry Jam and canning it the “old fashioned way,” by clicking HERE. It will give you a little more detail on getting setup for the water bath process, or you can follow THAT recipe to make homemade Strawberry Jam without the Jam & Jelly Maker.


Here, I’m filling the jars with the Jam I’ve just prepared in the Jam & Jelly Maker. This unit only makes small batches of jam or jelly at one time. You will normally get 4 half pints, or 2 pints of jam when using the Ball FreshTECH Jam & Jelly Maker. Some folks find this is just too small of a batch to work with at one time, while others think its just perfect. It really depends on your needs I guess. Either way, it’s a good way to make both jams and jellies, and it’s always great to “Save Summer In A Jar.”

Using a funnel, I ladled the hot jam into my prepared jars.


You’ll also need to wipe the top and rims of the jars with a damp cloth. You MUST make sure the top of the jar is clean and free from any food particles so the lid will fit securely on the top and seal properly.


You must ALWAYS use a NEW lid when canning. Center the lid on top of the jar.


Jar BANDS on the other hand, can be used over and over many times. Place the band over the top of the jar, and snug it down just “finger tight.” Don’t tighten it with all your might, you just need to screw it down snug to the lid.


Filled jars are then placed inside a water bath canning pot and processed according to the proper time for your altitude.

We’re just covering some of the basic steps to home canning in this recipe, but you can also check out many of my other recipes under Canning and Freezing here on Taste of Southern for a bit more detailed look at the entire process. We give some pretty detailed photo’s of how it’s done, but you should consult some of the Department of Agriculture or Cooperative Extension Service sites for more information and classes on home food preservation if you’re just beginning. Here’s a good place to start: National Center for Home Food Preservation


Enjoy!

I ended up making four batches of Strawberry Jam on this particular Saturday morning. As I mentioned above, I just wasn’t thinking about how many berries I was purchasing. Still, I ended up with a good number of both pint and half-pint jars of Strawberry Jam. I think I’ve just completed a lot of my Christmas list already.

Homemade Jams and Jellies are always great gifts to share with family and friends. You can take advantage of seasonal fruits as they arrive throughout the year, or you can also use many types of frozen fruits and juices to make jams and jellies.

I’m really enjoying using my Ball FreshTECH Jam & Jelly Maker, and can’t wait to share even more recipes with it in the months ahead.

If you’d like more information, and want to check out more recipes that are exclusive to this unit, visit the Ball Fresh Preserving Store and see what all you can make with this unit.

As a reminder, Ball, and Jarden Home Brands did provide me with one of these units to try out, test, and review here on Taste of Southern. They are the first big company that I’ve had the honor to work with, and that’s been a big step for Taste of Southern. I really appreciate their willingness to provide me with one of the units to keep, and another that we gave away here on our site.

Even though they provided these units, I have not received any monies from them for my reviews, and all the information I’ve given about my work with it has been totally mine. If you decide to try one, I really think you’ll enjoy it and use it often. Tell them Taste of Southern sent you.


No Pectin Strawberry Jam

I wanted to share with you my favorite strawberry jam that&rsquos the perfect companion to my breakfast toast (and my dessert ice cream!). The jam is smooth, spreads beautifully, tastes sweet and I find myself sometimes just craving a spoon of it!

other jam recipes, instead we&rsquore using lemon juice. I prefer making jam without pectin. This method will leave you with a delicious jam that you can eat straight from the refrigerator, can or freeze for later usage.

The 3 ingredients you need is:

Boil. Add the strawberries, sugar and lemon juice to a medium sized pot. Don&rsquot use a small saucepan, it will boil over. Heat over low heat until the sugar dissolves completely. Increase heat to medium high and bring to a full rolling boil. Stir the jam very often for a full 20 minutes while it&rsquos boiling. If you want to get exact you&rsquoll want the temperature to be 220 degrees while boiling.

Jam is Ready. Place the jam in mason jars and put in refrigerator if you&rsquore going to eat it immediately (or within the month). It will turn into a thicker jam consistency overnight.

Canning/Freezing. To can, transfer the jam to sterile jars, leaving about 1/2 inch on top and seal the jars in a water bath. To freeze, place jam in freezer bags after cooking and place in freezer.

I hope you like this easy to make Strawberry Jam without pectin! Make sure to serve over a warm piece of toast (here&rsquos my homemade white bread recipe!) &ndash that&rsquos my favorite way!


Watch the video: Παραδοσιακή Μαρμελάδα Σύκο της Γιαγιάς - fig jam - traditional grandmother. Stella Love Cook (November 2021).