This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, … I’ve never made Jam before, and this was really easy!
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Great recipe! I’ve never made jam before, but decided to give it a try. I actually used frozen strawberries and it was fantastic! I used 3 cups of sugar and actually will use less next time. It’s super sweet and super yummy! At first it was runny, but thickened up as it cooled down. My husband and kids love it! No more store bought jam for us!
I’ve never made Jam before, and this was really easy! I used Frozen Strawberries and just cooked on low with 3 1/2 cups of sugar until softened. THEN I mashed them very easily in the pan with a pastry dough cutter. Due to others’ reviews of the consistency, I threw in 1/2 tsp of gelatin into the still cool strawberry mix and let it sit about 5 minutes before proceeding with the boiling (I didn’t have any pectin, nor do I have the slightest idea how to use it). I should note here that I added to the cooking jam mixture the lemon rind from one of the lemons I used for juice. I did this because of its naturally high pectin level – The rind is removed before canning the jam. I boiled on high for 25-30 minutes before the plate test passed and it came out… Perfect! I used the upside down jar “process” for 10 minutes instead of the water bath and it all came out awesome 🙂 I even opened one of the jars the next day to test out the actual canning part. The lid gave way suction and “popped” as it was twisted opened; so the canning had worked as it was suppose to. The flavor and texture are AMAZING too :). I see no reason to purchase store bought jam, ’cause this stuff is waaaay better
I have never made jam before, but this was very easy. Be prepared to stir for awhile though! I didn’t feel like processing, so I just put it in freezer containers and made freezer jam. It turned out great!
This one turned out pretty good. A little on the thin side, but great taste and color. You really have to cook to the precise degree to make sure it sets. Overall very good.
It was so simple!! I just *loved* it. The consistency is excellent and the jam’s just perfect for morning toasts. (Tip: trust me, there’s nothing like serving this jam over cheesecake. Try it, you won’t regret it!!)
Love this recipe! Have made it for the past two years as Year-End Teacher’s Gifts and always a hit. Two suggestions though, like everyone has said the recipe calls for too much sugar. I used 1/2 the amount and it was still plenty sweet, could probably get away with using even less. Second, I didn’t have a thermometer to measure when it reached 220 degrees so I just kept boiling and stirring until it got to the consistency I wanted, which is about 45 min to 1 hr. That’s a long time I know, but the result is well worth it! The jam come s out a beautiful deep red color and is nice and thick in consistency. Will be making it every year 🙂 !
This is a great and easy to follow recipe that will give you a great strawberry jam but after making it for the first time I would make following changes and suggestions. 1) I LOVE lemony taste so I added zest of 1 lemon or a bit less 2) You need around 2.3lb of fresh strawberries to get 4 caps of crashed one. 3) 4 cups of sugar is a bit much (and I have a sweet tooth) next time I’ll use 3 1/2 cups of sugar 4)Make sure to use BIG pot I mean 7 or 8 litters (2 gallons) or it will boil right over 5)Make sure all the sugar is dissolved before you crank up the heat and when you do crank it up make sure to use the highest setting on your stove (you basically trying to overheat a liquid and to do this you need to use very, very high heat) and for the true jam connoisseur I added 1 1/2 to 2 tbs of grand mariner liquor to give it a hint of orange.
I make jams, jellies and preserves all the time since I live on a farm and have fruit trees and live in a country where fruits are available all year round. This is the first time that I have had a strawberry jam turn out quite as it was supposed to. The taste is fantastic. I modified the recipe as I and my husband prefer whole fruits or chunky jams. The cooking time takes a little longer as I am also very near the coast. I have added a picture of the canned goods. My husband actually tasted the pot after it was bottled in the jars, and his immediate reaction was, HMMMMMMMM!! That is a plus all by itself. I must admit the last time I attempted Strawberry jam was when we had picked so many from the garden and I made an attempt at jam, which was a total failure. I burned it and then tried to eat it anyway, but oh my goodness, it was awful and so I ended up chucking it out. Cried for weeks. Thanks for this super recipe and now I have no excuses for not preparing it properly.
I love this receipe. Less sugar than most others but just a sweet and much easier. Somethings I did learn were: Dont Double the Recipe and if you add 1/8th tsp butter just when it starts to foam, it cuts the foam back down and there is very little to scrape off before you put it into jars. This is now my ONLY strawberry jam recipe.
- Makes 1 servings .
- 2 cups strawberries, hulled and sliced
- ½ cup granulated sugar
In a medium saucepan, add in the strawberries and sugar. Turn the heat on to medium and stir until the sugar starts to dissolve into the strawberry juice.
With the back of your spoon, mash the strawberries to help break down the strawberries. Keep stirring occasionally and mashing the strawberries with the back of the spoon.
Once the strawberries break down and the syrup thickens, remove from the heat. It will start to coat the back of your spoon. The entire process took me about 25 minutes.
I poured my jam into a sterilized half pint jar with a sterilized lip and ring. I tipped it upside down and let it cool. You can just pour your jam in a container and let it cool. Then place the container or canning jar in the fridge until you’re ready to use it.
I hope you make this quick and easy strawberry jam when you need a homemade jam fix!