Easy Strawberry Jam Recipe Australia

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

WEBOct 25, 2019 · Cook, stirring frequently, until it reaches 220 degrees Fahrenheit. Turn off the heat and use a slotted spoon to remove the …

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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Low Sugar Strawberry Jam (without pectin) Two …

WEBJun 14, 2021 · Make this no-fuss homemade low sugar strawberry jam without pectin this summer and you'll be enjoying it on toast, scones and …

1. STERILIZE JAR(S): You will need 1 medium-large mason jar or other glass jar (or 2 small one). Run your jars through the dishwasher. Or, pour boiling water over and into the jars and covers and set them on a clean tea towel to dry.
2. PREPARE THE MIXTURE TO COOK: Place strawberries, sugar, lemon juice and zest in a medium-large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of strawberries.
3. MAKE THE JAM: Heat stove to medium high. Bring mixture to a boil. Lower to about medium heat (6 on my dial) - you want a medium rolling boil - for 15-22 minutes (depending on how loose or thick you like your jam). Stir occasionally to prevent scorching on the bottom and to prevent to foam from boiling over. Amount of cooking time will depend on speed of boil and size of pot. The jam is cooked when it reaches 217-220F/103-105C on a candy or instant read thermometer. Note 1 for another way to test doneness. Skim off the foam with a spoon. Taste and add a bit more lemon juice if you like.
4. STORE JAM: Pour jam into jar(s). Cool, then cover tightly and keep in the fridge. Or freezer. Note 2.

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