Tuesday, April 22, 2014

Homemade Strawberries Jam without Pectin


Hey, it's Spring, with the abundance of cheap strawberries on sale, what are you going to do with it?  You can make strawberry jam that last through the summer!  I used to spend a ton on organic jam but not anymore!  I have learned to make my own jam by following the simple rule of 1 lb.of fruit to 1 lb. of sugar (almost 2 cups).   However, I do cut down on the sugar depending on the sweetness of the fruit, not a whole lot but some since we need the sugar to preserve the jam.  If you click under my label on Jam/Preserve, I have since made kaya (Malaysian coconut jam), clementine marmalade, orange marmalade, pear jam, blueberry jam, blackberry jam and raspberry jam.  Now adding to the collection is strawberry jam!  I should stick to 2 lb. of strawberries next time, since it was my first attempt, I have no clue how much it will yield.


3 lb. of fresh strawberries yield almost 7 jars of strawberry jams for me.  Sweet and oh so yummy!


Before cooking

Ingredients:

3 lb. fresh strawberries, washed and hulled
3 Tbsp. lemon juice
5 cups pure cane sugar

Method:

In a food processor, chop out the strawberries in batches.  I love mine with small pieces of chopped out strawberries in it.  When you are done with a batch, pour it straight into your stock pot and finish the rest.

Then, add in the lemon juice and cane sugar and let it boil.  When it boils, turn the heat to medium and let it simmer uncovered until the jam is thicken and ready.  Keep stirring once in a while.  I boiled this for almost an hour.  You can freeze a plate and do a plate test to see whether the jam is ready or until it reaches 220'F. Pour into prepared sterilize jar after it's done, close the lid tight and let it cool at room temperature.  After it has cool down, refrigerate it immediately.  I have done so many refrigerated jam before and none have gone moldy on me.  It never lasted a year before we finished it, but definitely more than 6 months in the refrigerator.  I will start keeping track of this batch of strawberry jam and see how long I can keep it in the refrigerator before we finish it all and whether it will goes bad or not.

4 comments:

tigerfish said...

Great! I was thinking of making my own jam sometime and this can be my reference :)

Juliana said...

I love homemade jam...and I too to not use pectin...
Looks awesome Ching...hope you are having a wonderful week :D

noobcook said...

home-made is the best, a lot of food claim to be organic but I think the home cook knows best :)

Skyline Spirit said...

pretty nice blog, following :)