Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, no canning strawberry jam. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
No Canning Strawberry Jam is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. No Canning Strawberry Jam is something which I have loved my whole life. They are nice and they look fantastic.
It will turn into a thicker jam consistency overnight. 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!
To begin with this particular recipe, we have to prepare a few components. You can cook no canning strawberry jam using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make No Canning Strawberry Jam:
- Get 2.25 pounds strawberries, hulled and halved or quartered depending on size (about 5 cups)
- Prepare 1 +1/4 cup of sugar to start
- Prepare 1 tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors)
- Prepare 1 Tablespoon water
They're still good, don't get me wrong. This recipe for strawberry jam is certainly NOT a health food. But is is the recipe I used to use on a regular basis. However, I'm like many others and working hard on getting sugar out of our diets.
Steps to make No Canning Strawberry Jam:
- Put all the ingredients into a pot, stir to distribute the ingredients, and put the pot, uncovered on medium low heat until all the sugar melts and the mixture just starts to bubble. (Usually takes just under 10 minutes for me.)
- Turn the heat down to low and simmer, uncovered, for another hour or so, stirring occasionally. If you can scrape fruit solids off the surface of the pot, your heat's too high. It's better to err on the side of lower heat and longer cook time than to cook the fruit to the point that it begins to stick to the bottom of the pot. Just a little of that mild burn can alter the whole batch in a way you might not like so much.
- About halfway through the simmer, take a potato masher or a fork and mash the berries to release some more of their natural pectin and to get the jam to the consistency you like. If you like more whole fruit, less mashing, but give it a few good mashes to aid the natural thickening.
- Check the sweetness 10 minutes before the jam is done to adjust and add more sugar if needed. Because I like my jam texture something like a thick compote (it's more versatile that way - I can eat it over ice cream, or with yogurt), I don't add pectin or gelatin, and I stop the cooking when the jam has the texture of a thick stew. When it cools, it'll thicken even more, but it won't be that solid gel texture of a storebought jam.
- Just berries, some sugar, and a little pinch of salt to get that unadulterated, concentrated, and delicious strawberry flavor. Enjoy! :)
This low sugar method of making jam is what I've turned to recently. Try it, you may like it. Strawberry Rhubarb Jam is Sweet, Tart, and No Pectin Needed! Because the fruit and sugar reduce quite a bit during the cooking time, which thickens this up nicely, there's no need to add any pectin. Strawberries and rhubarb are a healthy combination.
So that’s going to wrap it up for this special food no canning strawberry jam recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
