Low Sugar Strawberry Jam Recipe without Pectin

Like any pioneer lady, the start of summer marks jam and jam season on our residence. Regardless of whether its new picked fruits for hand crafted cherry jam, delicious and stout blackberries for blackberry jam or even succulent peaches for this astounding hot peach jam. Fingers make certain to be recolored with the berry existing apart from everything else and tidbit breaks are taken at the bramble with the ripest organic product.

Custom made strawberry jelly are the principal berry plans to hit my canning containers come spring. My significant other loves strawberry jam, it is his supreme top pick. I’ve yet to meet a jam I didn’t care for, however he’s inclined toward this one.

In case you’re anxious about canning, don’t be! Peruse here about securely canning jams and jams, and this is a phenomenal canning 101 post that each new home canner should peruse.

Strawberry Jam

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Recipe by melissaknorris Course: FruitCuisine: AmericanDifficulty: Easy
Servings

4

pints
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Good old James Martin, his recipes never fail! Disasters of the past making strawberry jam all forgotten, this is easy, fruity, perfect colour and set.

Ingredients

  • 8 cups strawberries (rinsed and hulled, before mashing)

  • 3 cups sugar

  • Zest from 2 lemons

  • ¼ cup lemon juice

Directions

  • 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 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

Notes

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