Homemade Strawberry Jam Without Pectin Recipes

STRAWBERRY JAM WITHOUT PECTIN

Strawberry Jam without Pectin image

Strawberry jam is a delicious way to put this summer's fresh berry bounty to good use. Here's everything you need to know to make easy-to-prepare strawberry jam with a perfect set every time. Recipe from the Ball Blue Book.

Provided by Cassie Johnston

Time 1h45m

Number Of Ingredients 2

Ingredients

2 quarts strawberries (about 4-5 pounds)
6 cups sugar

Steps:

Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 2 quarts crushed strawberries.
Combine crushed strawberries and sugar in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Cook rapidly over medium-high heat to gelling point (220°F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
Lower the rack into simmer water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 0 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

HOMEMADE STRAWBERRY JAM WITHOUT PECTIN

Homemade Strawberry Jam without Pectin image

This Homemade Strawberry Jam without Pectin is made with only 3 ingredients. Deliciously sweet and perfect over toast or biscuits.

Provided by Rosemary Molloy

Categories Breakfast Desserts

Time 1h10m

Number Of Ingredients 3

Ingredients

1 pound fresh strawberries cleaned and chopped (1/2 kilo)
1-1¼ cups granulated sugar (250 grams)
1-2 tablespoons fresh lemon juice

Steps:

In a medium-sized pot, add the chopped strawberries, sugar and lemon juice, mix to combine.
Place the pot on medium heat and bring it to a boil, lower the heat if necessary and continue boiling on a low boil, stirring often, I mashed* the strawberries a few times while the mixture was cooking.
Continue cooking until the mixture arrives at 220F (105C) on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes. Transfer the jam (leaving about 1/4 inch of space) to 1-2 clean jars let cool and then refrigerate.

Nutrition Facts : Calories 558 kcal, Carbohydrate 143 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 5 g, Sugar 136 g, ServingSize 1 serving

STRAWBERRY JAM

Strawberry Jam image

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Provided by Katharine

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 40m

Yield 40

Number Of Ingredients 3

Ingredients

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Steps:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g

OLD-FASHIONED STRAWBERRY JAM (WITHOUT PECTIN)

Old-Fashioned Strawberry Jam (Without Pectin) image

Old-fashioned strawberry jam captures the essence of this short-season summer fruit, and it comes together with just three ingredients.

Provided by Ashley Adamant

Time 1h15m

Number Of Ingredients 3

Ingredients

8 cups mashed strawberries (from about 4 quarts of fresh fruit, 2 kg, or about 4 1/2 to 5 lbs)
6 cups sugar
2 tbsp lemon juice (fresh or bottled)

Steps:

Wash and hull strawberries to remove tops.
Mash strawberries and measure the fruit. You should have about 8 cups.
Add strawberries, sugar, and lemon juice to a deep, heavy-bottomed dutch oven or jam pot.
Bring the mixture to a boil over medium-high heat on the stove, stirring frequently to prevent scorching or overflows.
Boil gently over medium heat for about 45 minutes to an hour, until the jam reaches its set point. The time will vary based on the water content of your strawberries and the exact heat from your stove.
Test for set using a plate that's been chilled in the freezer, or using an instant-read thermometer. The set point of strawberry jam is 220 F at sea level, and drops by 1 degree for every 500 feet above sea level. For example, at 1,000 feet in elevation the jam will set at 218 F.
When set, ladle into prepared jars leaving 1/4 inch headspace. Seal with 2 part lids to finger tight.
If canning, process jars in a water bath canner for 10 minutes (or 15 minutes above 6,000 feet in elevation). Turn off the heat and allow the jars to sit for an additional 5 minutes before removing them with a jar lifter to cool on a towel on the counter.
Check seals after 12-24 hours and store any unsealed jars in the refrigerator for immediate use.

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In a large bowl mash your strawberries until they are mashed up. I like to use a potato masher for this. You could throw them into the food processor to make it really easy, but you don't want them to liquefy so I find that doing it by hand is best.
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