Strawberry Jam

This is a simple recipe for making Strawberry Jam without using pectin (gelling agent). It is delicious and believe me you won’t go back to the store bought jam again. Though it is a little time consuming it’s totally worth it. If you make it in a large quantity and can it, you can also give it as presents to your friends and family. Here, I have just told you how to make the jam but soon I will be writing another post for Canning (method of preserving food). I have to get a couple of supplies required for home canning. I used candy thermometer for this recipe. It is a good investment and you can use it for various recipes. If you don’t have one or don’t want to buy one then don’t worry…I have also given you another method to check the readiness of the jam. Enjoy the homemade jam and let me know your comments.

Preparation time: 15 minutes

Cooking time: 1 hr and 40 minutes

Yield: 12 oz 

Ingredients:

• Fresh strawberries – 2 pint (about 1 kg)
• Granulated sugar – 2 cups
• Juice from half orange
• Juice from half lemon
• One green apple
• Blueberries – 1/3 cup

Method of preparation:

1. Wash the berries separately, drain and hull the strawberries. Slice them  into 1/4 inch thick pieces.
2. Place them in a heavy bottomed pan or a deep sauce pan and add sugar, lemon juice and orange juice.
3. Over medium heat, bring them to a boil stirring continuously.
4. Peel and shred about 1/3 rd of the green apple and add it to the boiling berries along with blueberries.
5. Meanwhile, place a small plate in the freezer to check the consistency of the jam.
6. Continue to cook the mixture over medium heat for 30 minutes stirring occasionally and using a spoon skim any foam that is formed on top.
7. Reduce the heat and let it cook until the jam thickens and reach the desired consistency. It took about 1 hour and 40 minutes for the whole cooking process.
8. To check the readiness of the jam, place a little on the chilled plate and let it sit for 30 seconds. If it is runny it is not ready, keep the plate back in the freezer. If it becomes a smooth gel then it is ready.
9. If you have a candy thermometer, let the jam cook till it reaches 218º to 220º Fahrenheit (103º to 104º C).
10. For me it easily reached 215º F and it took a long time to reach 218º F. It was close to 220º F.
11. If the jam reaches the desired consistency, do not wait for it reach 220º F since the jam may become too thick.
12. Strawberry jam is ready. Store it in a tight container and refrigerate it.

Note:

• If it comes to more than one container, you can freeze one jar for later use.
• Refrigerated jam stays for one to 2 months.
• Blueberries are optional. It just gives a nice color and flavor.
• Apple and citrus helps to thicken the jam and gives a nice tangy kick to the jam.