Homemade Strawberry Jam Without Pectin
- 4 pounds fresh strawberries (washed, hull, and cut in to halves or quarters)
- The zest and juice of 1 Lemon
- 5 cups sugar
Supplies:
- Clean jars
- Sauce pan large enough to hold the strawberries
- Ladle
- Candy thermometer is helpful but not mandatory
Combine the Lemon zest and juice in a large pan. Add 1/4 cup sugar. Cook till sugar is dissolved.
Add strawberries and cook for about 5 minutes till they become juicy.
Add 1/3 of the remaining sugar cooking till sugar is dissolved. Continue adding sugar and cook to dissolve.
Bring to a boil and cook till liquid is reduced and thickened skimming foam off as it cooks.
Do the cold plate test to see if the jam gels up quickly. Continue cooking if necessary, and ladle into jars when it passes the gel test.
Allow jam to cool before freezing.
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© 2016 – 2017, Pamela [1]. All rights reserved.