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STRAWBERRY JAM RECIPE HOW TO

Also, you’ll have to cook the jam longer to thicken it, which darkens the color and could burn the jam altogether. If you use less than specified amount of sugar, the mixture won’t reach 220☏ no matter how long you cook it.

Don’t reduce the sugar amount, as I call for absolute minimum amount for proper consistency and preserving.

To clarify, there’s nothing wrong with pectin itself, I just don’t think it’s necessary in this recipe.

Strawberries are naturally rich in pectin, that’s why I don’t add any additional commercial pectin.

Update on October 25th, 2019: Plus, did you know you can make strawberry jam in an Instant Pot? It’s true, and super easy too! I’ll include the directions in the recipe card below.Ĥ TIPS TO MAKE THIS NO PECTIN STRAWBERRY JAM: 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 literally went through and cleaned out my stash of jams. And it’s surprisingly easy too! If you’re new to canning, fruit jams are the way to start.ĭuring my pregnancy, I was so into carbs!! Actually, scratch that… I’m always into carbs, but here I’m talking over-the-top-obsession with buttered toast smeared with jam. Homemade jams are the best, especially on a Sunday morning with pancakes, or crepes, or even just good ol’ buttered toast.

STRAWBERRY JAM RECIPE HOW TO

Yeah, it’s been a few years since I learned how to make and can fruit jams.