Fresh Strawberry Jam recipe (pectin free)
June 8th, 2007 by Mollie
This is a super easy recipe, but does take a bit of time, therefore perfect for a Saturday or Sunday afternoon.
2 cups of strawberries
3-4 tbsp of sugar
1-2 tsp lime juice
Chop the strawberries fine.
Mix them with the sugar in a pan and cook over low heat. (Start with a small amount of sugar and add more to taste.)
Stir the mixture often while mashing the strawberries with the back of the ladle. If you prefer your jam smooth instead of chunky (like me) after the strawberries have started to soften and break down pour the mixture into a blender. Blend to desired consistency and then pour back into pan and continue cooking over low heat.
Keep an eye on it to make sure it doesn’t burn and stir frequently (and don’t get impatient and turn the heat up, IT WILL BURN). At this point it is best to put the kettle or coffee pot on, grab a book, and cozy up in the kitchen. It takes a while for it to thicken and needs to be kept an eye on and stirred. Because there is no pectin in this recipe it will never become jelly-like.
Once the mixture is to its desired thickness take it of the heat and let cool.
Add some lime juice to taste.
Put the jam in a sterilized bottle. To sterilize a glass bottle and lid put it in boiling water for a few minutes and then fill it with the jam right away.
Store your lovely jam in the fridge and enjoy frequently!