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Strawberry Jam, Perfected (using no pectin)

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I am a total beginner in making my own fruit jams, but this recipe is easy and pretty foolproof. You can substitute strawberries for just about any kind of jam. I use olallieberries or raspberries with great results.

A few tips:

Plan on 2 hours, from start to finish. Sterilize the jars and lids in hot, simmering water.
You will need a set of long tongs or a can lifter (look for canning supplies). Have clean cloths ready and a good set of oven mitts-- the boiled jam reaches about 217°F degrees!

Canning is not hard to do. For more info, please visit my food blog:
http://foodiewife-kitchen.blogspot.com/2009/06/preserving-summer-strawberry-balsamic.html

For more photos and a simple instructions on how to make this, please visit my food blog:

www.foodiewife-kitchen.blogspot.com

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 2 quarts fresh berries, 4 pints
  • 6 cups of sugar
  • 1 pat of butter
  • NOTE: I get four pints of crushed strawberries out of 6 baskets of strawberries

Details

Servings 6
Preparation time 20mins
Cooking time 90mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

If using strawberries, hull them first; then wash and then drain them.

Mash them, in layers. (I pulse them in my food processor until they are the size I prefer… small chunks, but not totally pureed).

Combine the strawberries, (or any kind of berry) with the sugar and stir until blended.

Bring to a continuous roll, stirring frequently, so it doesn’t stick.

Bring to a gel stage (approximately 10 minutes).

To test if the fruit is at the gel stage, I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it’s ready.

Pour into sterilized clean class jars with lids.

Set the filled jars in a rack, covered by at least 2” of boiling water. Keep the pot covered and set a timer for 10 minutes, from when the water begins to rapidly boil.

Remove from the pot, carefully, with a jar lifter onto a clean towel.

Listen for the “pop” of the vacuum on the lids…and/or press a finger on the top. If it’s firm, you have a good vacuum.

If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.

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