Strawberry Jam Without Pectin Recipe

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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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 …

Rating: 5/5(15)
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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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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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 …

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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