Strawberry Jam Recipe Without Pectin And Low Sugar

STRAWBERRY JAM RECIPE WITHOUT PECTIN AND LOW SUGAR

Steps:

• Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
• Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point)
• Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into large pot. Stir until well combined. Bring berries to a boil. Stir frequently to keep sugar from scorching.
• Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.
• After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it's big goops, it's almost there. If it comes off the spoon in a sheet or doesn't really drop off at all, then jam is set, yank that baby off the heat.
• Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.
• Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
• When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.
• Check seals. If the center of the lid gives, then store in the fridge and eat soon.
• If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year

STRAWBERRY JAM RECIPE

Steps:

• Wash the jars, lids and rings with hot, soapy water, making sure to rinse well. To sterilize the jars and keep them hot, place them on a baking sheet in a preheated 175°F (79°C) oven OR in your water bath canner while cooking the jam. Place a small glass plate in the freezer.
• In a large bowl, crush the strawberries and stir in the sugar. Let sit for 1 hour to allow the berries to release their juices. (Or up to 24 hours in the fridge.)
• Add the lemon juice and grated apple. Transfer the mixture to a large stockpot and bring to a boil over medium-high heat. Once it reaches a boil that can't be stirred down, set a timer for 20 minutes. Turn off heat.
• Test for doneness - Remove the glass plate from the freezer and drop a spoonful of the hot jam on the plate. Put the plate back into the freezer for 2 minutes. Remove the plate and run your finger through the jam. If the line stays separated, your jam is ready to be jarred. If the line closes, boil the jam for 5 more minutes and repeat the test.
• Ladle the hot strawberry jam into clean, sterilized jars, leaving a 1/4 inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to fingertip-tight.
• If not canning, let the jars cool completely, tighten bands and store in the refrigerator for up to 2 months.

STRAWBERRY JAM WITHOUT PECTIN (LESS SUGAR TOO)

Steps:

• Sterilise a couple of jam jars whilst you make your jam : Wash the jars and lids in warm soapy water and rinse thoroughly. Do not dry.
• Wash any silicone/rubber seals (from Kilner jars) separately with hot soapy water and set aside.
• Place the clean jars and their lids (but not the silicone seals from Kilner jars) into a cold oven on a baking tray and turn the oven on to 170 C/325 F/Gas 3.
• Leave at heated oven temperature for at least 20 minutes.
• Once the jars have sterilised, turn off the oven, but leave the jars to cool in the oven, until ready to use.
• Place all the ingredients into a large, heavy-based saucepan and gently heat, stirring until the sugar has completely dissolved.
• Bring the mixture to a boil stirring frequently, breaking down the strawberries with the back of a spoon.
• Use a cooking/jam thermometer and continue to boil, stirring frequently until the liquid reduces significantly and the temperature reaches jam set point (220 F/105 C). Be patient, it will take a while. Let it boil at this temperature for a minute.
• Remove from the heat and carefully pour into the sterilised jars straight away. Top with the lids (being careful not to burn your fingers). As the jam cools, the tightly screwed lids will 'suck in' to create a sterile vacuum.
• Cool completely.

STRAWBERRY JAM

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.

LOW SUGAR / NO SUGAR STRAWBERRY JAM

Steps:

• Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
• Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
• Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
• Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

EASY LOW SUGAR NO PECTIN STRAWBERRY JAM

Steps:

• Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
• Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
• As you prepare the fruit, it's okay to use very ripe berries.
• They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
• The berries are softer, sweeter, and have more natural sugars.
• Add the berries and mash them in batches.
• I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
• Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
• Bring the mix to a roaring boil on high heat, stirring regularly.
• The boil needs to be strong, one that does not diminish when you stir.
• Maintain this level of boil for at least 20 minutes.
• Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
• When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
• Total cooking time is over 30 minutes.
• When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
• Be careful not to spill, as it is very hot and will give you a nasty burn.
• The hot water from the pot should be handled carefully as well.