Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, no canning strawberry jam. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
No Canning Strawberry Jam is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. No Canning Strawberry Jam is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have no canning strawberry jam using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make No Canning Strawberry Jam:
- Get 2.25 pounds strawberries, hulled and halved or quartered depending on size (about 5 cups)
- Take 1 +1/4 cup of sugar to start
- Take 1 tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors)
- Make ready 1 Tablespoon water
Instructions to make No Canning Strawberry Jam:
- Put all the ingredients into a pot, stir to distribute the ingredients, and put the pot, uncovered on medium low heat until all the sugar melts and the mixture just starts to bubble. (Usually takes just under 10 minutes for me.)
- Turn the heat down to low and simmer, uncovered, for another hour or so, stirring occasionally. If you can scrape fruit solids off the surface of the pot, your heat's too high. It's better to err on the side of lower heat and longer cook time than to cook the fruit to the point that it begins to stick to the bottom of the pot. Just a little of that mild burn can alter the whole batch in a way you might not like so much.
- About halfway through the simmer, take a potato masher or a fork and mash the berries to release some more of their natural pectin and to get the jam to the consistency you like. If you like more whole fruit, less mashing, but give it a few good mashes to aid the natural thickening.
- Check the sweetness 10 minutes before the jam is done to adjust and add more sugar if needed. Because I like my jam texture something like a thick compote (it's more versatile that way - I can eat it over ice cream, or with yogurt), I don't add pectin or gelatin, and I stop the cooking when the jam has the texture of a thick stew. When it cools, it'll thicken even more, but it won't be that solid gel texture of a storebought jam.
- Just berries, some sugar, and a little pinch of salt to get that unadulterated, concentrated, and delicious strawberry flavor. Enjoy! :)
So that’s going to wrap it up with this exceptional food no canning strawberry jam recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
