Strawberry Quick Jam (No Pectin)
Love homemade jams but not ready to start canning? In this video, I show you how to make a strawberry quick jam that is pectin-free and will stay fresh for about 3 weeks. It's easy and delicious!
Ingredients
Instructions
Add strawberries, sugar, lemon juice, and a pinch of salt to a heavy-bottomed pot and cook the mixture over a medium heat. As the fruit begins to soften, mash the fruit with a potato masher. Place 2-3 metal spoons in the freezer.
Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.
To check for doneness, dip one of the frozen spoons in the mixture. If you can drag your finger across and the jam holds its form, it is done.
Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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Ingredients
Directions
Add strawberries, sugar, lemon juice, and a pinch of salt to a heavy-bottomed pot and cook the mixture over a medium heat. As the fruit begins to soften, mash the fruit with a potato masher. Place 2-3 metal spoons in the freezer.
Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.
To check for doneness, dip one of the frozen spoons in the mixture. If you can drag your finger across and the jam holds its form, it is done.
Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.