Making strawberry jam without pectin is so easy that if you will make it once, you will want to make it every year when fresh strawberries are available.
This jam has only three ingredients that are strawberry, sugar, and lemon. This is a small batch freezer jam recipe that can be doubled or tripled easily.
Wash strawberries. Remove stems and hull the strawberries. Transfer strawberries to a wide and thick based pot or pan. Add sugar and lemon juice and mix well.
Keep the pot in the fridge overnight to macerate. The sugar will draw out strawberry juices that help them jam set better. You can cook right away too but keeping in fridge helps.
Next day cook strawberries on medium low heat for 20 minutes. When strawberries are very soft, mash the strawberries with a potato masher.
You can also blend with immersion blender too if you like homogenised jam. I prefer doing just few whizz to break the fruit.
Skim the pinkish layer of foam from the top of the jam.
Jam is reduced now and is close to setting point when jam starts to coat the spatula.
Test the jam on frezzer cold plate by putting a large drop of jam on the cold plate.
Fill hot jam in sterilized jar. Turn the jars upside down which create a vacuum and seal the jar. This also help avoid condensation on the lids. This method is not replacement for canning anyway.
By Mariam Sodawater