LOW-SUGAR STRAWBERRY JAM (NO PECTIN)

Packed with lots of fruit, this strawberry spread has a fresh flavour, vibrant colour and reduced sugar compared to traditional jam. Enjoy!
    

Ingredients for  LOW-SUGAR STRAWBERRY JAM (NO PECTIN)


Yield: 3-4 cups

Strawberries, Fresh

or Frozen

1kg (2 pounds 3 ounces)

Raw Sugar

300g  (10 1/2 ounces)

Lemon

1

  

METHOD:  
1.  Day 1: Hull and wash strawberries and drain. Dice strawberries and finely dice lemon (or finely grate the zest and collect the lemon juice if preferred). Remove lemon seeds (or tie in muslin to boil in the jam for added pectin). Place prepared fruit into a non-reactive bowl (glass or plastic) with the sugar. Stir to combine. Cover and refrigerate overnight.
2.  Day 2: Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
3.  Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
4.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5.  Pour strawberry mixture into a large pan. Heat over medium until the sugar has dissolved, and the fruit is soft. Mash for a rustic jam (or puree for a smooth consistency). Optional: strain part (or all) of the mixture through a fine sieve to discard strawberry seeds, if desired. Bring strawberry mixture back to a boil and boil until gel stage has been reached. 

**Test using the freezer plate method - a teaspoon of jam on a freezer temperature saucer, will set within 30 seconds, wrinkle on the surface and not run when the saucer is tilted.
Note: Don’t forget to remove the lemon seeds if you added them earlier in the recipe!
6.  Skim and discard foam from the surface of the jam (if any).
7.  Remove empty jars from the hot water and place onto a heatproof surface i.e. tea towel. Pour the hot strawberry jam into the hot jars to 0.5cm (1/4 inch) from the rim.
TIP: use a jug and jar funnel to fill jars.
8.  Wipe jar rims with a clean, damp cloth to remove any jam residue.
9.  Remove lids from the hot water and seal jars i.e. twist to secure “fingertip tight”.
10.  Return jars of jam into the pot of boiling water and boil for the processing time stated below. Start the timer once the water returns to a full boil.
11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12.  The next day, check jars have sealed before labelling and dating clearly.
13.  Store jars of strawberry jam in a cool, dark and dry place (i.e. pantry) for up to 9-12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure – if this occurs, do not consume the jam).
14.  Refrigerate jars upon opening and consume contents within 4 weeks.
     

Processing Time for  LOW-SUGAR STRAWBERRY JAM (NO PECTIN)  in a Boiling Water Canner


Jar

Size

Altitude

≤ 1,000 feet

Altitude

1,001 - 3,000 feet

Altitude

3,001 - 6,000 feet

Altitude

≥ 6,000 feet

Hot Pack

≤ 1 Litre

(quarts)

5 minutes

10 minutes

10 minutes

15 minutes

       
FLAVOUR IDEAS:
•    Add 1 teaspoon vanilla or chilli, ginger, mint, or cinnamon;
•    Add 2-3 tablespoons shredded coconut or 1-2 tablespoons grated ginger;
•    Add the zest from several limes or the zest from a large orange (along with the lemon juice in the recipe);
•    Add 1-2 tablespoons of balsamic vinegar (great with 1/2-1 teaspoon black pepper, too);
•    Add chambord, coconut rum or orange liqueur (measure 1 teaspoon into each pre-heated jar, then add the hot jam);
•    Try strawberry, orange and ginger;
•    Try strawberry, red wine and balsamic vinegar (add a splash of each to the jam when it is almost ready);
•    Try strawberry and black pepper.
          
Author: Megan Radaich        
Image credit: Megan Radaich        
Publication: www.foodpreserving.org

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