Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, no canning strawberry jam. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Easiest, Freshest Tasting Strawberry Jam - No Cooking, No Canning! Fresh flavors of the season just can't be beat! I especially love this Easiest, Freshest Tasting Strawberry Jam because it manages to maintain that fresh picked strawberry flavor that you lose when the strawberries are cooked.
No Canning Strawberry Jam is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. No Canning Strawberry Jam is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook no canning strawberry jam using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make No Canning Strawberry Jam:
- Prepare 2.25 pounds strawberries, hulled and halved or quartered depending on size (about 5 cups)
- Make ready 1 +1/4 cup of sugar to start
- Prepare 1 tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors)
- Prepare 1 Tablespoon water
But is is the recipe I used to use on a regular basis. However, I'm like many others and working hard on getting sugar out of our diets. This low sugar method of making jam is what I've turned to recently. Try it, you may like it.
Steps to make No Canning Strawberry Jam:
- Put all the ingredients into a pot, stir to distribute the ingredients, and put the pot, uncovered on medium low heat until all the sugar melts and the mixture just starts to bubble. (Usually takes just under 10 minutes for me.)
- Turn the heat down to low and simmer, uncovered, for another hour or so, stirring occasionally. If you can scrape fruit solids off the surface of the pot, your heat's too high. It's better to err on the side of lower heat and longer cook time than to cook the fruit to the point that it begins to stick to the bottom of the pot. Just a little of that mild burn can alter the whole batch in a way you might not like so much.
- About halfway through the simmer, take a potato masher or a fork and mash the berries to release some more of their natural pectin and to get the jam to the consistency you like. If you like more whole fruit, less mashing, but give it a few good mashes to aid the natural thickening.
- Check the sweetness 10 minutes before the jam is done to adjust and add more sugar if needed. Because I like my jam texture something like a thick compote (it's more versatile that way - I can eat it over ice cream, or with yogurt), I don't add pectin or gelatin, and I stop the cooking when the jam has the texture of a thick stew. When it cools, it'll thicken even more, but it won't be that solid gel texture of a storebought jam.
- Just berries, some sugar, and a little pinch of salt to get that unadulterated, concentrated, and delicious strawberry flavor. Enjoy! :)
The resulting jam will be enhanced with subtle yet distinct vanilla overtones. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste. No Canning Strawberry Jam If you've never made jam before, much like cooking in general, it's a thing you have to do by feel. A good recipe is a guideline, but fruit varies from growing season to growing season, or even harvest to harvest, such that one week, it might be sweet and juicy, the next week more tart and dry, or sweet and dry, tart. As it turns out, you can make amazing strawberry jam in an Instant Pot.
So that’s going to wrap this up with this special food no canning strawberry jam recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
