Strawberry jam recipe without pectin
Nothing beats goodness of homemade strawberry jam.
Servings 3 cups
- 750 gram strawberries ,hulled
- 500 gram sugar
- 2 tablespoon lemon juice
Boil water in large pot.
Immerse your 750 ml jar completely in hot water.
Sterilize jar by boiling for 8 minutes. (You can also use old jam jars.)
Lift the jar with tongs and place on clean white towel up side down. Do not touch with hands.
Let it dry naturally.
Take strawberries in pan and add sugar, leave it overnight in refrigerator.
Next day, cook strawberries and sugar on low heat until they are soft for 30 minutes.
Add lemon juice and with a potato masher mesh the strawberries. You can also blend it.
Cook for another 30 minutes on medium low heat till mixture is reduced to ⅓ volume.
Do a cold plate test by dripping a large drop on freezer cold plate. Let it cool. The drop should be jam like.
Fill hot jam in the sterilized jar. Let the jam cool completely before placing the lid. Your strawberry jam is ready.
- You can store jam in fridge for up to 3 months.
- You can also freeze extra jam.
Serving: 1½ tablespoon | Calories: 136kcal | Carbohydrates: 35g | Sodium: 1mg | Fiber: 1g | Sugar: 34g