How to make Strawberry Jam without pectin - Easy stawberry jam recipe! 🍓 Just 2 Ingredients!
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- Опубліковано 19 лип 2022
- This is the easiest jam recipe ever! It's a one-to-one ratio of crushed berries to sugar. You'll love this homemade strawberry jam recipe! (See your correct water bath processing time below.)
In this case, 4 cups of crushed strawberries (about 2 lbs fresh) to 4 cups of sugar. Yield: 5 half-pints
Process in a water bath canner for the appropriate time based on your elevation:
0-1000 ft / 5 minutes
1001-6000 ft / 10 minutes
Above 6000 ft / 15 minutes
USDA recipe:
Strawberry Jam without added pectin
4 cups crushed strawberries (takes about 2 quart boxes strawberries)
4 cups sugar
• To prepare fruit. Sort and wash the strawberries; remove any stems and caps. Crush the berries.
• To make jam. Measure crushed strawberries into a kettle. Add sugar and stir well. Boil rapidly, stirring constantly, to 9° F. above the boiling point of water, or until the mixture thickens.
Remove from heat; skim and stir alternately for 5 minutes. Ladle jam into hot containers and seal immediately.
Here's my chopper (Made in the USA!) amzn.to/3PI7p4l
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Great video 👍
Thank you! And as always, thanks for watching and taking time to comment!
Thanks to this video, I know what we did wrong when we made strawberry jam a couple months ago. We were at my mother-in-law's and we ended up putting the Sure-Jell in the with sugar, not with the fruit. It never set, although it tastes delicious.
We're making peach jam soon and will know NOT to make that error again. Hahahahaha!
Here is my favorite peach jam recipe! This is the same one my grandmother always used. ❤️
ua-cam.com/video/VJoRtr4JpTE/v-deo.html
If you want a little "kitchen hack" the easiest way to remove the tops of strawberries...I use a small melonballer. About an inch in diameter. Takes it right out and just enough of the berry to clean out any hard stuff. Just try it.
That’s a good tip! Thank you! I don’t have a melonballer but I might pick one up and try this out next time I have strawberries.
@@OldTimeKnowledge I had one (melonballer) that had two sizes, one on each end. One for bigger melon balls the other end was smaller. The big end, somehow broke off. I was topping strawberries for jam, and my knife was dull and annoying me. For whatever reason I grabbed the old broken melonballer and it works perfectly! It scoops out not only the green part, but just a little bit of the whitish, hard area too.
Sincerely
-Sherry
What is the shelf life for this and how is it stored ?
Home canned jams can last at least 18 months or longer but after 18 months of quality can start to diminish. It will still be fine to eat, but it might not be as bright in color or the texture might change just slightly.
@@OldTimeKnowledge Thanks for answering my questions. Have a wonderful day from here in Missouri.
@@kamiwhitaker6561 You have a wonderful day too, Kami! 😃
It's called preserves. Not Jam.
No, this is jam. Preserves would have more whole fruit, not crushed fruit.
From food.unl.edu/jams-jellies-and-preserves -
Jam is made from crushed or chopped fruits and sugar. Jam will hold its shape, but it is less firm than jelly. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut.
Jelly is a semisolid mixture of fruit juice and sugar that is clear and firm enough to hold its shape.
Preserves are made of small, whole fruits or uniform size pieces of fruits in a clear, thick, slightly jellied syrup.
Marmalades are soft fruit jellies with small pieces of fruit or citrus peel evenly suspended in a transparent jelly.
Fruit butters are made from fruit pulp cooked with sugar until thickened to a spreadable consistency.