Easy Homemade Strawberry Jam Recipe

How to Make Easy Strawberry Jam (No Pectin) Sweet …

WEBOct 25, 2019 · Make sure you use a canning rack on the bottom. Place the lids and rings in a boiling water and turn the heat off. Don’t boil the water …

Rating: 4.8/5(15)
1. Wash and hull the strawberries. Quarter or slice the strawberries.
2. In a heavy-bottomed pot, combine the strawberries, sugar and lemon juice. Using a potato masher, mash the strawberries to the consistency you like. (As I like bigger fruit pieces in my jam, I leave some fruit slices in the mixture.)
3. Stir the mixture over medium heat until the sugar is dissolved. Then increase the heat and bring it to a rolling boil.
4. Cook the mixture until it reaches 220°F, stirring frequently, about 25-30 minutes. Turn the heat off, and using a slotted spoon, skim off the foam.

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Easy Strawberry Jam (No Pectin) The Baker's Almanac

WEBFeb 12, 2022 · 2. Combine all the ingredients in a medium saucepan. Stir everything together, then heat the mixture over high heat and stir …

1. In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt. Heat mixture over high heat, stirring constantly with a heat-proof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low.
2. Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early—if it's not done yet, you can always return it back to the heat.
3. Once ready, remove the pot from the heat and transfer the jam to a heatproof container. Let the jam cool completely at room temperature, then transfer to the fridge.
4. Stored properly in an airtight container, this jam will usually last for two months in the fridge.

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Easy Homemade Strawberry Jam (No Pectin)

WEBJan 17, 2024 · Prepare and Fill the Jars. Place the sterilized, hot jars on a clean kitchen towel/wooden board (to avoid them cracking). Carefully …

1. Start by removing the stems and then mashing the strawberries in a large bowl. You can use a potato masher for this or a similar tool.
2. Next, mix the sugar and pectin in a separate bowl.
3. In a medium heavy-based pan, add the crushed fruit, lemon juice, and the sugar-pectin mixture.
4. Heat on low-medium heat stirring constantly, to dissolve all the sugar. Don't raise the temperature until all of the sugar is completely dissolved, or else you run the risk of a grain jam and the formation of sugar crystals on the jam

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