This is the no-pectin, 3-ingredient jam recipe you want.
Its a soluble fiber found in nearly all plants, and its what makes jam set.
An undercooked jam or a jam without sufficient pectin will be loose and runny.
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All fruits have naturally occurring pectin.
Some have more than others; strawberries are somewhere in the middle.
The riper the fruit, the lower the pectin.
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you might buy powdered or liquid pectin to add to your jam to make it set.
Jams with added pectin cook a lot faster, too.
I make nearly all my jams without added pectin because…Im a snob.
Sally Vargas / Simply Recipes
Seasoned preservers have tricks up their sleeves for success without pectin products.
Here, youll get to learn a few of my tricks.
Dont trim those off.
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These white parts are higher in pectin, and good for getting our jam to set.
Buy a few and recruit help in stemming your berries.
Young kids love doing it.
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Pluck out the stem, leaving as much of the berries themselves intact as you could.
Toss the Fruit With Sugar and Refrigerate Overnight
My best tip for making jam?
Toss the fruit with the sugar and refrigerate it overnight, or even up to 3 days.
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Initially, I scoffed at this extra step, but itll make things go smoother for you.
A lot less initial stirring, a quicker cook time, and a purer, fruitier flavor.
I also like how resting the fruit overnight breaks the work into two parts.
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Do you should probably Use So Much Sugar for Jam?
Folks new to jamming often have a visceral reaction to the heaps of sugar necessary for traditional preserves.
Yes, its a lot.
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Its what you need for canned jam thatll keep on a shelf for ages.
The sugar is a natural deterrent against bacterial growth.
It also makes a thicker, glossier jam.
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Other sweeteners (such as honey) wont work in this recipe.
I opt for the high-sugar route and eat strawberry jam only on occasion.
When I do, I dont hold back.
Sally Vargas / Simply Recipes
The Pot Matters for Making Jam
The wider your pot, the better off youll be.
This means less pot-minding for you and a brighter-tasting jam.
I make all my jams in a 5.5-quart enamelware pot.
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Equipment Youll Need for Canning Strawberry Jam
Making jam is one beast; canning it is another.
Fortunately, we cover the basicshere.
Heres what youll need to prepare this recipe for canning in a water bath.
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you might get canning kits that include most of these things for $17 to $75.
Your Jam Didnt Set?
If your jam doesnt set, pass it off as strawberry sauce.
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Use it to sweeten smoothies and cocktails.
Dribble it generously over hotbiscuitsand just be okay with it being messy.
Keep in mind that jam sets more as it cools, and firms even more in the fridge.
Sally Vargas / Simply Recipes
When its warm, itll still be a bit runny.
When in doubt, I prefer to err on the side of less cooking than more.
Jam thats overcooked is as thick as spackle and hard to spread nicely over toast.
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Too Much Work?
Try Easy Strawberry Jam Alternatives
Full-scale not your style?
Bang out a jar ofmicrowave strawberry jamin 15 minutes.
Make low-sugar chia jam or try roasting strawberries, which requires little hands-on time.
The pale tops of the berries are high in pectin and will help your jam set.
Crush with a potato masher until you have some juicy smashed berries, while others remain whole.
You may need to put some muscle into it.
Dont skip this step if you are smart!
When its time to cook the jam, first get your canning equipment ready.
Set up awater bath cannerwith a canning rack in the bottom.
Add 6 half-pint jars and enough water to cover the jars by at least an inch.
Heat over high heat as you continue with the recipe.
Simple Tip!
Do see to it your jars are clean.
Wash the lids and bands in hot, soapy water.
Bring the pot from the fridge.
Uncover, give it a good stir, and set it on a burner over medium-high heat.
Itll probably be really soupy, but thats okay.
Because its cold, itll take up to 10 minutes for it to come to a boil.
No need to stir yet.
Expect a longer cooking time.
As the jam cooks, it will slowly transform.
Give it a stir every few minutes and pay attention to how it looks and sounds.
Foamy scum will rise in the center and/or sides of the pot.
you’ve got the option to ignore it for now.
The bubbles will eventually get bigger and thicker.
Theyll make sticky popping sounds, and the pot will resemble jammy lava rather than soupy berries.
The strawberries will fall apart.
When these things happen, you may be nearly done; its time for a plate test.
If not, keep on cooking.
My jams usually take a little longer than 60 minutes to get there.
When you suspect the jam is set, get your chilled plate from the freezer.
Put a dollop of jam on the plate and let it sit for 1 to 2 minutes.
If the dollop runs and spreads out thinly, the jam isnt ready.
it’s possible for you to use a thermometer to help tell when your jam is ready.
Generally, jams will hit 220F when they are at the gelling point.
Reduce the heat to the lowest setting possible.
Skim off the last of the foamy scum from the ridge of the pot.
Remove the jars from the canner with jar lifters.
Place the lids on the jars, then screw the bands on so theyre just fingertip-tight.
Using jar lifters, lower the jars into the water bath.
ensure the water is at least 1 inch over the tops of the jars.
If not, add more water.
Once the water reaches a full rolling boil, set a timer for 10 minutes.
As the jars cool, the tops should seal.
Sometimes this happens right away, with an audible pop.
Sometimes they make no sound at all and take up to 15 minutes, or even a few hours.
Lids that arent sealed will make a metallic ping.
Let the sealed jars cool completely.
Dont you feel proud of yourself now?
Label and date your splendid jam for posterity!
Sealed jars will keep for at least several years, but are best consumed within 1 year.
Refrigerate or freeze any unsealed jars.
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