Strawberry Jam (No Pectin)

I recently posted a Strawberry Rhubarb Crumble that I made with strawberries that we picked at Battleview Orchards in Freehold, New Jersey. While that was a great way to use up almost 2 pounds of strawberries, I still had about 5 pounds that needed to be dealt with. Strawberry Jam!

Strawberry Jam

Strawberry Jam

I started out with just about 5 pounds of strawberries and after they were hulled and quartered, it was down to slightly under 4 1/2 pounds. You can easily halve this recipe for a more manageable batch. If you don’t have access to fresh strawberries, check out my recipe for Off-Season Strawberry Jam.

There are two time consuming parts to this recipe. The hulling and quartering of the strawberries and the time to reduce it to a jam-like consistency. Feel free to find something else to do while the jam reduces (it will take about an hour) but the resulting pints of jam will bring happiness to your tummy for weeks!

Enjoy!

Strawberries picked at Battleview Orchards

Strawberries picked at Battleview Orchards

Almost 4.5 pounds of hulled and quartered strawberries

Almost 4.5 pounds of hulled and quartered strawberries

The remnants

The remnants

Zested Lemons... ready to be juiced

Zested Lemons… ready to be juiced

Lemon zest, lemon juice and sugar over strawberries

Lemon zest, lemon juice and sugar over strawberries

Peel two granny smith apples

Peel two granny smith apples

Coarsely shred apples into pot

Coarsely shred apples into pot

Ah... the beautiful beginnings of jam

Ah… the beautiful beginnings of jam

By the time it's done, the jam will have reduced by about half.

By the time it’s done, the jam will have reduced by about half.

8 pints (one not pictured)

8 pints (one not pictured)

I love that you can see the chunkier pieces of strawberry!

I love that you can see the chunkier pieces of strawberry!

Strawberry Jam

Strawberry Jam

Strawberry Jam (No Pectin)

Makes 8 pints

5 pound of fresh strawberries, hulled and quartered (resulting in about  4.5 pounds)
zest of 4 lemons
juice of 4 lemons
4 cups granulated sugar
2 granny smith apples, peeled and coarsely grated

Directions

1. In a large heavy bottomed pot, combine all of the ingredients.
2. Bring to a boil, stirring occasionally to ensure that the sugar has dissolved. Turn down to medium and let the strawberries gently bubble.
3. Place a small plate into the freezer (Just do it. Trust me, you’re going to need it)
4. Stir occasionally and let the strawberries reduce by about 1/2. This will take almost an hour.
5. Perform a gel test: Remove the plate from the freezer. Place a spoonful of the jam on the plate and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should not be runny, it should wrinkle slightly. Here’s a picture of the gel test from my other Off-Season Strawberry Jam recipe.
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Eat, Drink & Be Yummy!
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6 thoughts on “Strawberry Jam (No Pectin)

  1. Julia

    Hi Marina,

    Thank you for sharing! I’m a little out of practice with canning so question — do I need to prep the jars besides washing and drying? Do they need to be sterilized?

    Thank you!

    Julia

    Reply
    1. makemealsmama Post author

      I put mine into the dishwasher and give them a fresh wash (even though they were clean when I stored them). It also keeps them warm so that there isn’t as muhc shock to the glass when I submerge them into boiling water.

      Reply
  2. Jen Clemons

    I am using this recipe next time I make jam 🙂 Sounds lovely. And fyi for science minded folks, the reason pectin is not necessary is because apples and citrus peels have high levels of natural pectin. Wonderfully natural recipe. Thanks for sharing!

    Reply

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