Strawberry Jam Recipe Without Pectin For Canning
Strawberry jam is a sweet and delicious spread that is perfect for toast, biscuits, and even as a topping for ice cream. Making your own strawberry jam without pectin is simple and easy. With just a few ingredients and a little bit of time, you can create a flavorful and healthy homemade strawberry jam that can be canned and stored for later use. In this article, we will show you how to make strawberry jam without pectin for canning that is perfect for your breakfast table.
Ingredients
For making strawberry jam without pectin for canning, you will need the following ingredients:
- 4 cups of fresh strawberries, hulled and crushed
- 2 cups of granulated sugar
- 1/4 cup of lemon juice (freshly squeezed)
- 1/4 tsp of unsalted butter
You can adjust the amount of sugar depending on the sweetness of the strawberries. Remember that the more sugar you add, the firmer the jam will be.
Directions
Now that you have your ingredients ready, follow these steps to make your own strawberry jam without pectin for canning:
- Wash the strawberries and remove the stems. Crush the strawberries using a potato masher or a fork. You can also use a food processor to chop the strawberries into small pieces.
- Place the crushed strawberries in a large saucepan and add the sugar and lemon juice. Mix well and let it sit for about 10 minutes.
- Heat the mixture over medium heat and stir constantly until the sugar dissolves.
- Add the unsalted butter to the mixture. The butter will help reduce foaming while cooking.
- Continue to cook the mixture over medium heat, stirring frequently. The mixture will start to thicken after about 20-25 minutes.
- To check if the jam is done, place a small amount on a chilled plate and let it cool for a few minutes. If the jam sets and wrinkles when you push it with your finger, it is done.
- Remove the pan from the heat and let it cool for a few minutes.
- Pour the jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean damp cloth and seal with the lids.
- Process the jars in a boiling water bath for 10-15 minutes. Make sure that the jars are fully submerged in water.
- Remove the jars from the bath and let them cool completely. You will hear a popping sound when the lids are sealed properly.
- Store the jars in a cool, dry place for up to one year.
Tips
Here are some tips for making the perfect strawberry jam without pectin for canning:
- Use fresh strawberries that are ripe and sweet. Overripe or underripe strawberries will not yield the best results.
- Stir the mixture frequently to prevent burning and sticking to the bottom of the pan.
- Use a candy thermometer to make sure that the temperature of the mixture reaches 220°F (104°C). This is the temperature at which the jam will set.
- If you don't have a candy thermometer, you can use the plate test to check if the jam is done.
- Use a funnel to pour the jam into jars to avoid spills and mess.
- Label the jars with the date and flavor of the jam for easy identification.
Conclusion
Making your own strawberry jam without pectin for canning is a fun and rewarding experience. With just a few simple ingredients and some patience, you can create a flavorful and healthy spread that you can enjoy all year round. Follow our step-by-step guide and tips to make the perfect strawberry jam without pectin for canning. Happy canning!
