No Canning Strawberry Jam
No Canning Strawberry Jam

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, no canning strawberry jam. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

No Canning Strawberry Jam is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. No Canning Strawberry Jam is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook no canning strawberry jam using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make No Canning Strawberry Jam:
  1. Take 2.25 pounds strawberries, hulled and halved or quartered depending on size (about 5 cups)
  2. Make ready 1 +1/4 cup of sugar to start
  3. Make ready 1 tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors)
  4. Make ready 1 Tablespoon water
Steps to make No Canning Strawberry Jam:
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Just berries, some sugar, and a little pinch of salt to get that unadulterated, concentrated, and delicious strawberry flavor. Enjoy! :)

So that is going to wrap it up for this exceptional food no canning strawberry jam recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!