Strawberry Jam Recipe Without Pectin And Sugar In 25 Mins

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.

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.