Strawberry No-Cook Low Sugar Method Freezer Jam2013-05-13
- Yield : 6-1 cup containers
- Servings : 96
- Prep Time : 30m
- Cook Time : 0m
- Ready In : 35m
This is my second annual strawberry jam marathon weekend where we pick, clean, and cut tons and tons of strawberries so that I can make strawberry jam that will last us all year round. I just love my jam better than store bought jam because it tastes so real! You can really get the sweet and strong flavor of the strawberry with each bite.
Last year, I experimented with the cook and no-cook method. The no-cook method is tons easier but I liked the taste of both of them this same so I decided this year, I would use both methods again. However, I made a four variations to try see if there were any other ways to make the jam that used less sugar but provided the same yummy fresh flavor.
– Strawberry Jelly – No-cook method
– Strawberry Jelly – Cook method
– Strawberry Jelly – Stevia and sugar mixed method
– Strawberry Jelly – No-cook low-sugar method
And the winner is…NO-COOK LOW-SUGAR METHOD! I was amazed that the low-sugar method tasted just as good as the regular sugar method. The usual method of cooking requires 8 cups of sugar per 4 cups of strawberries. The low-sugar recipe is only 3 cups of sugar to 4 cups of strawberries and gives you a much stronger strawberry flavor! I also learned a few things about myself…I am not a PRECISION COOKER that you need to be for the cook/canning method. Let’s just say that I almost had the fire department out here because of the amount of smoke that was created as the strawberries were boiling over onto my stove top! DISASTER! The no-cook method requires precision but only in one step!! Whew! I am so glad to have now found my go-to strawberry jam recipe.
Here is how to make it:
Step 1. Head to the local farm to pick your fresh strawberries or buy them at the store if you do not have this lucky luxury that we do here in Georgia. We go to Southern Belle Farms in McDonough, GA.
Step 2. Take all your yummy strawberries home and cut and clean them. I soaked mine in a bit of water first since they were flithy dirty. Do not clean them until you are ready to prepare your jam or they will get soggy. This is also a good time to make sure you mason jars are cleaned as well. Mason jars can usually be found at any local grocery store on an end-cap. They will have the Sure-Jell and all the other things you will need to make your jam in one place. It is quite convenient.
Step 3. Set out all of your four ingredients (note: I forgot to put water in my picture!)
Step 4. Blend all of your strawberries in the food processor. The directions will state to use a smasher (you can use your potato masher) so that you have some chunks. I use my food processor because I do not like big chunks in my jam. I call that mystery fruit. Just seems strange to me. But, you can still use your food processer and get chunks. Just use your pulse button.
Step 4. Mix your sugar and pectin in a large saucepan, add water, bring to a boil and stir over medium high heat for one minute and 30 seconds. It was 90% humidity here that day I cooked so I reduced my water a bit but just eyeballed it. I was not very precise (which goes back to my previous statement that precision cooking is not my strength).
Step 5. Add the hot sugar and pectin mixture to your crushed strawberries and stir for 3 minutes. I set my timer for everything I can guarantee I will not stir long enough!
Step 6. Pour into your clean mason jars. This is a great funnel to reduce splashing. They sell these at the grocery store as well.
Let your jars of jam sit for 24 hours before using them. Store in the refrigerator for up to 3 months and freezer for up to 6 months (although mine have been fine after one year in the freezer…shhh!)
- 4 cups prepared fruit (buy about 4 pt. fully ripe strawberries)
- 3 cups sugar, measured into separate bowl
- 1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
- 1 cup water
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into large bowl
MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.