Low Sugar Pectin-Free Strawberry Jam
I've made several batches of jam here in China with my Certo from home. (Thanks, Paula) But when a Chinese friend asked me to teach her to make jam, I searched for a pectin-free recipe. We first made the regular jam, because I knew it would work. And then later I tried the pectin-free. And it worked! It was a little runnier than Certo jam, and kind of sour because of less sugar. But it was bursting with flavor, a little goes a long ways. I used end of the season strawberries (they're getting cheaper and cheaper) and lemons from Mrs. Shi. It made beautiful, dark red jam!
Low Sugar Pectin-Free Strawberry Jam
3 cups mashed strawberries
1 1/2 cups sugar
juice from 1 1/2 lemons
as much of the zest as you like, I grated the peel from 1 lemon
Stir lemon juice, zest and sugar together in your pot. Bring to a boil over medium heat, stirring constantly, until sugar dissolves into a syrup.
Remove from heat and stir in the strawberries. Let sit for 15 min.
Put pot back on medium high heat. Stirring frequently, bring to a boil. Once it starts boiling stir constantly. Boil for 10-12 min. until jam begins to set. Jam has set once it sticks to the back of a spoon.
This is quite a small batch, so I didn't put it in jars, just a container in the fridge.
Low Sugar Pectin-Free Strawberry Jam
3 cups mashed strawberries
1 1/2 cups sugar
juice from 1 1/2 lemons
as much of the zest as you like, I grated the peel from 1 lemon
Stir lemon juice, zest and sugar together in your pot. Bring to a boil over medium heat, stirring constantly, until sugar dissolves into a syrup.
Remove from heat and stir in the strawberries. Let sit for 15 min.
Put pot back on medium high heat. Stirring frequently, bring to a boil. Once it starts boiling stir constantly. Boil for 10-12 min. until jam begins to set. Jam has set once it sticks to the back of a spoon.
This is quite a small batch, so I didn't put it in jars, just a container in the fridge.
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