Be careful not to touch the bottom of the jar if using metal utensils. (Thanks, Jenn, for the tip!). So happy to hear you loved the jam. Thank you. This will turn into a thick jam consistency … Hi, Christopher. Hi, Alfredo. I cannot see why not but wanted to clarify before wasting my time. I didn’t lid them and am nervous about making people sick. Unlike this chia based strawberry jam which is best consumed within a week or so, this jam can last for a year in the freezer. Making strawberry freezer jam has never been easier or more delicious! I think it’ll be fine, as long as you’re ok with a little bit of lime flavor in your jam. I would link back with a photo <3, Hi, Melissa! What did I do wrong? Yeah, it’s been a few years since I learned how to make and can fruit jams. Hey Drew! So glad you loved it. Does that change it at all? The sugar amount is not only for the sweetness, but it’s also for preserving the jam longer. Absolutely delicious. Don’t boil the water with the lids, as it reduces the quality of sealing rubber. I cannot taste the lemon. Will keep for 4 … I’ve never tried jalapeno jam before so I’m not sure either! Nothing. That is high praise! Wow thank you so much Kathy! Boil for 10 minutes, then turn the heat off and let them sit for 5 minutes before transferring the jars to a cooling rack. In 30 minutes, the mixture will be saucy and with plenty of liquid to turn on the Instant Pot without adding any water. I noticed it foamed up a lot, so I had to watch it VERY carefully. Discover even more, check out all our recipes below! I remember as a young girl of about 10 trying to get that darn wax out of the jar in one piece but it most always came out in two or more pieces. Your email address will not be published. Place one jar in the fridge to use immediately and place the other jar in the freezer. We substituted half brown sugar and half caster sugar.. We all love it. Will keep for 4-6 weeks in the fridge and 2-3 months in the freezer. The first time I made it, it was delicious (although I probably should have cooked it an additional 5 minutes to firm it up a bit more, although I really didn’t care if it was a little thin). You absolutely can use non-sweetened frozen fruit to make jam. Wipe clean the rim of the jar and put on lids and bands. Notify me of follow-up comments via e-mail. Cook the jam, stirring frequently, for 15-20 minutes, or until the jam is nicely thickened. This mixed berry jam without pectin is made the old fashion way - all natural using a variety of these berries. You can make strawberry jam with just 3 simple ingredients: Berries; Sugar, and; Lemon Juice; But as you may know, sweeter fruits are a little lower in natural pectin … If you like thick jam it’s the way to go. and comes together in less than 30 minutes. My girls love it on waffles and the 2 year old says “Mmmmmmmm” with every bite! Be careful not to touch the bottom of the jar if using metal utensils, as one of my readers warned, it could scratch the glass, which could break the jar when heated. Your email address will not be published. Thank you for your feedback. Before filling the jars, skim any foam from the top of the jam using a large spoon.. Use a jar funnel and a ladle to fill the hot jars, leaving a ¼" headspace.Screw on the lids and rings.. As strawberries are naturally rich in pectin, there’s no need for additional pectin. : ). Then follow all the steps in the “low sugar” recipe below. HOW TO MAKE JAM WITHOUT PECTIN. I have several bags of fresh picked and frozen strawberries that I’d like to can somehow. It made 3 4oz jars, but maybe my measuring of berries was incorrect…I used 7.5 cups of whole strawberries. Make sure the jars are covered with at least 4 inches of water. This jam is delightfully simple to make, and it’s also one of the best of its kind that I’ve tasted!You might also like to know that there is no need to add packaged pectin powder here! Thank you Kath. Hi, Loulou. Pretty good stuff. I love that it isn’t a super thick one, it’ll make it so much easier to spread on toast mmm! As it turns out, you can make amazing strawberry jam in an Instant Pot. As the jars cool down, you should hear popping sounds. Or use frozen berries and go the smoothie route. Use a, Run a knife along the inside edges of the jar to remove the air bubbles in the jam. I had about a pound of strawberries that needed to be used. Gonna try w/ guava’s any advice? Thank you! I’ve been making jam for years and years and I’ve decided that sometimes, jam just doesn’t set. And since I needed to re-stock my pantry, I made a new batch of strawberry jam (my husband’s favorite) over the weekend, which prompted me to update this post with new photos and additional tips on making this fantastic, yet easy jam. I let the jars sit on my counter for a day. Make sure the jars are covered with at least 4 inches of water. You won’t get solid, marmalade-like jam with this recipe. To make a standard blackberry jam without pectin, simply weight your fruit and add an equal weight of sugar. I’m so glad it was great for you too! *Try the "No Sugar Needed SURE-JELL fruit pectin if you'd like to make this strawberry jam recipe with less sugar! I will say that this is a decent recipe. Cook the mixture until it reaches 220°F, stirring frequently, about 25-30 minutes. Can you eat the jam right aeay or at least in a week or so? Question, you mentioned you can make the jam in the instapot, which I’m going to today, but you do not mention if I can still can the jam using the instapot method? I want to can the jam for storage reasons. about 3/4 cups of sugar for each cup of berries. This looks delicious! Can you can this recipe successfully? I bet your kids enjoyed making it with you. Sterilise 2 x 450 ml jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Before placing the lids, wipe the edges of the jars with a wet towel/paper towel to clean any drips. Full sugar jams taste more like candy than fruit. Whisk together and add to jam that’s just barely come to a boil. *If for some reason your jam is runny and doesn't set up properly, you can pour it all back into a mixing bowl, boil another package of pectin, and add it to the jam. Best Spring Recipesfreezer jam jam strawberry recipe. Did you double the recipe by chance? In your case, reducing sugar amount is fine as it’s a small batch. Can I use frozen strawberries and halve the recipe? I want to have some on the shelf and save freezer space. This jam is delicious, I just made it again (my 3rd batch so far this summer!) Yes. The frozen plums — at least three different varieties – found their way into almost everything, lending a tart complexity and pectin boost to jams from October until just last week, when they finally ran out. (You're welcome to use any other jar or container you'd like!) Great tasting and much appreciated! Fresh berries have pectin that’s released when we heat the jam. Boil for 10 minutes, then turn the heat off and let the jars sit for 5 minutes before transferring them to a cooling rack. Yes, you can definitely double or even triple the recipe, but just make sure to use a large enough pot. Hi, Kristi. When combined with acid and sugar, and heated to 220 degrees (F), it forms a gel that thickens fruit jam… Congrats on your first canning!!! i boil it longer than 20mins, caramelize it, hmmm. Let cool then transfer … Homemade Strawberry Jam made with just 3 ingredients and NO store-bought PECTIN. It’s pretty frustrating, and very much turning me off to the idea of making my own. It is irresistible on toast or a warm dinner roll! Cool to set. . And thank you for featuring it on your blog. Once the pressure pin drops, carefully open the lid. Vicki My mom use to seal her jams and jellies with a wax seal also. For every 1000 feet of altitude above sea level, subtract 2 F. Freezer Test: Put a few small plates in the freezer.Near the end of the cooking time, begin to test. We’ll get to the recipe soon, but first we must ask the all important question . VARIATIONS ON STRAWBERRY JAM. Update on October 25th, 2019: Plus, did you know you can make strawberry jam in an Instant Pot? Will make it many more times! Did you use fresh or frozen strawberries? Prep all the strawberries. The second time, due to my slight food sensitivity to lemon, I decided to try using apple cider vinegar instead of lemon juice (I read that you put half the amount, if using vinegar instead of lemon juice). I doubled it today, no problems. This site uses Akismet to reduce spam. For reference, see the photo below. And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos. Used fresh strawberries. I believe you are refering to pectin sealing which was an older way of sealing jam. Place on medium-high heat until mixture comes to a boil. The sweeter the strawberries, the more the natural pectin and the more set the jam gets. Hi, Vicki. Thank you for leaving your feedback. Interesting. Don’t boil the water with the lids, as it reduces the quality of sealing rubber. I think it’s worth a try. I let flavor decide that question. Ultimate Food Blogger Resource: Over 100 Links to Help You Build a Successful Blog. It’s truly a fuss-free method to turn loads of fresh strawberries into a sweet jam! (If you’d like to learn more about natural pressure release vs quick release. The taste is much sweeter this time, but that could be because these strawberries didn’t taste quite as good as the first batch, so I am noticing the sugar more. I haven’t tried it with guava but let us know how it goes for you! Thank you!!! This was so easy to make! I absolutely ADORE peach jam, but they have to be very ripe/ sweet in order to make it without pectin. We’ll cook it down in the same pot. Let it simmer uncovered, until the mixture has thickened, about 7-10 minutes. I will make again and also try it with other berries. Place 1 cup of strawberries in a blender or food processor and puree until mostly smooth. Whip up a batch of Homemade Blueberry Jam with fresh or frozen blueberries. It’s delicious and I plan to make another batch with my fresh berries. I did let it boil a little longer than intended, and the jam is thicker than your picture. Place the lids and rings in a boiling water and turn the heat off. Hello, today we are going to make jam from frozen strawberries. Strawberry Cranberry Holiday Jam is made with two of my favorite berries that are available fresh at this time of year. I’m so happy you’re here! B). Which tastes marvelous, too! And so tasty! This looks incredible! Sugar is here not only for proper set, but also as preservative. When you leave the jars out on the counter should they be lidded? First time making jam without using pectin. Transfer the jam to a mason jar and store in refrigerator. Love it, will doitthis way again for sure. This jam is on softer side though, and it doesn’t set firmly. (I have to admit I’ve had some jams longer though. Stir in vanilla bean seeds, the vanilla bean pod, ground cinnamon, nutmeg and lemon juice. Then cut the berries down into pieces. , I made this jam with my kids. Over the canning lids? Reduce heat to medium low and boil about 15-20 minutes. Classic Strawberry Freezer Jam is bright red and bursting with fresh strawberry flavor. Just tried this and it appears to be thick enough. If you are using a food processor then they don’t have to be small. Jam will super liquid-y, but don’t worry, it’s totally normal. Or you can make jam! I’ve never seen jam made with brown sugar, and never experimented. Everyone loves it. Second time using this recipe. Pulse the strawberries and cranberries in a blender or food processor until chunky. Jam was delicious. We'll cook it down in the same pot. Hi, this recipe looks great and I can’t wait to try it. All and all, great recipe! I was constantly stirring, but the temp just didn’t budge, and the jam was DEFINITELY thick by then, even rocket hot in the pot. Consistency is perfect. I put it on top of jam, has to be cool first so it doesn’t sink into jam. This will go perfectly with your easy homemade bread recipe, which we also love! Yes, Raspberry jam is another favorite of ours! I have no experience with that. A must try jam if you love berries. This strawberry jam recipe does not require any Pectin or any artificial agent to set the jam. In a heavy-bottomed pot, combine the strawberries, sugar and lemon juice. That said, all that extra yield comes at the expense of flavor in my opinion. Clean the edges of the jars with a wet towel, or paper towel. I’m not a big jam eater but this is delicious! Yes, you could re-boil the jam and reseal. First, remember that freezer jam is often softer and needs 24-48 hours to properly set. But I also felt guilty. Could I add mint to the mix for a little different rendition? This jam is made with just the 3 basic ingredients – Strawberries, sugar and lemon juice. Place the jars in a boiling water in a canning pot with a rack on the bottom. Jesse, so happy to hear you loved the jam. I left them on the counter for a couple hours until they were cool enough to handle the. So easy. Can frozen berries be used for this? Strawberry Rhubarb Jam: Add a cup of of chopped rhubarb to make an old fashioned Strawberry Rhubarb Jam.You will also want to use an additional 1/4 cup sugar. Here’s what you’ll need to make this strawberry jam: –strawberries- the more ripe, the better! Thanks for a fun recipe. I’ve never tried making jam with frozen fruit, but I think it’ll work. That seems a bit too long, I agree. Pour into a jar and cool completely. I’d recommend canning them right away to minimize contamination. It shouldn’t change it, but just make sure your fruit is ripe since that’s where the natural pectin comes from! Ripe strawberries are the sweetest! Pour the jam into clean jars, cover and cool to room temperature. These are the easiest directions on the web! I was skeptical because I had made strawberry jam without pectin the night before and had to keep it at a boil for about 25 minutes until it reached 220°. This jam was quite good. Quarter or slice the strawberries. Thank you for making this seem simple and easy. No thermometer required! But whatever you do, please don’t throw it out, because I’m sure it still tastes good. Pour the jam into sterile jars, leaving about ¼ in left from the top. Boil another 5 minutes, then remove from heat and let sit the 24-48 hours again. Jam will thicken more as it cools. Put all ingredients into a medium saucepan and stir to combine. 1 lb (448 gr) fresh or frozen fruit (strawberries, raspberries, blackberries, blueberries, cranberries, or peaches all work well) 1/4 cup (2 fl oz, 59 ml) water 1 cup (7 oz, 196 gr) sugar Unsubscribe at any time. Followed instructions. I’ve never tried with lime juice, so I’m not sure. Neat, huh? It finally thickened about 25 minutes in… and I think the key to thickening is not to stir TOO frequently… I wait about 20-30 seconds in between to give it good boil periods. Plus, Instant Pot direction for fuss-free method. Naturally occurring pectin in fruit and citrus zest is going to give us a perfectly thick, deliciously easy no pectin jam (in 3 berry … It's easy, and I hope you enjoy doing this and having some great jam on your pantry shelves. Hi, Shirley. Can I prepare the strawberries and cook until 220 is reached the night before and then reheat the following day and then can? The first time I used a box of sugar free strawberry jello to sweeten and gel the berries. (If you'd like to learn more about natural pressure release vs quick release. Freezer Jam is a perfect recipe for beginners because the fruit doesn’t need to be cooked and you can prepare a whole batch in 30 minutes or less. * Disclaimer: All nutrition information are estimates only. Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into … I think I need a new thermometer, though… and to trust my instincts and pull the pot earlier when I think it’s done. I’m not sure how it’ll turn out. Let me know how it turns out, if you give it a try. Cook the jam, stirring frequently, for 15-20 minutes, or until the jam is nicely thickened. Then I tried it just using the yellow packets of sweetener; no sugar, no pectin. and it seems I remember it being a half inch thich. Jam is delicious. Strawberry came out … I will give it 6 out of 5 star’s. Place the crushed berries in a 6 or 8-quart saucepan. I’ll include the directions in the recipe card below. Yeah, it’s been a few years since I learned how to make and can fruit jams.