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I love to make jams without pectin, but yes they take a longer cooking time. They also take considerably less sugar than when you use pectin. The cooking time depends upon how much natural pectin is in the fruit. Strawberries have less pectin than other fruits, especially when very ripe. The first batch I made turned out perfectly, using the "plate" test, although the jam is darker in color than when making pectin jam. Delicious!
I love to make jams without pectin, but yes they take a longer cooking time. They also take considerably less sugar than when you use pectin. The cooking time depends upon how much natural pectin is in the fruit. Strawberries have less pectin than other fruits, especially when very ripe. The first batch I made turned out perfectly, using the "plate" test, although the jam is darker in color than when making pectin jam. Delicious!
Amazing flavor, and my whole house smelled wonderfully of strawberries as they cooked down. The finished jam looks dark, rich, thick and beautiful, not too sweet.
Best strawberry recipe I have used! Taste is wonderful and it is an easy recipe to follow. Well worth the time and effort!
Final product was tasty and great. However, I have had an issue in the process of making it:
WARNING: I don't know if that happened to anyone else yet, but near the end of the full-boiling process when the liquid starts to thicken it may splash(happened to me at least) and make some mess in the kitchen and that thing is boiling hot obviously and not pleasant to get hit by. I guess I shouldn't have put the heat to MAX
Final product was tasty and great. However, I have had an issue in the process of making it:
WARNING: I don't know if that happened to anyone else yet, but near the end of the full-boiling process when the liquid starts to thicken it may splash(happened to me at least) and make some mess in the kitchen and that thing is boiling hot obviously and not pleasant to get hit by. I guess I shouldn't have put the heat to MAX
I made this jam last night and it turned out really well
Never mind! I just re-read the top portion and it says you can process it!
Does anyone know how to make this "shelf proof"? I don't want to have to store all of this in my refrigerator. Is it possible to just do a water bath?
Don't do what I did, and that is scorch the jam trying to get it to 220 degrees. I think there was something wrong with my thermometer (make sure you use a good one). Anyways, I wouldn't turn the heat up over medium - just to stay safe. I'll try again with another batch of fruit once I get over my broken heart.
I'm an experienced jam maker, and I never use pectin. The "old fashioned" way uses less sugar, and I prefer the taste and texture to jams made with pectin. You just need to get it to 220 and you are good. Jams made this way usually don't set as "hard" as jams made with pectin, unless the fruit is high in natural pectin. I made this recipe this year and it was delicious.
I just used this recipe as a guide, having never made jam before and it came out awesome! I eyeballed and estimated both the fruit and sugar (about a lb of mixed strawberries and cherries, about a cup of sugar). I didn't use any thermometer, just kept cooking it and eventually it started to look like jam right in the pot. I did the freezer test anyway, but really didn't need to. It was obvious it was set.
I've been canning jam for years, and I would be skeptical of making any jam without using pectin.Whenever possible, I always use the low-sugar type of pectin (the regular type of pectin is too sweet for my family's taste) and have never had a problem with the jam setting up properly. Has anyone had a problem with this recipe setting up properly? Also, 3 hours sounds like a really long time for making a batch of jam - it has never taken me that long.
This recipe was awesome! It took about 3 hours to make, but it was well worth it. It is especially good with the scones recipe (the one where you add currants), YUMMY!!! I got approx 7 4oz jars for this. Enough to keep some and give some away.
have you tried this one? did it set well?
The sugar is needed for the jam to set. If you alter the amount, the recipe won't work. I assume there are recipes for sugar-free jams, so if you want to make it sugar free, you will have to find a recipe that is specially formulated to be made without sugar. I just made strawberry jam using another recipe that called for 4 lbs fruit to 4 cups sugar, and tho I boiled it to 220, it did not set. I will have to recook it with more sugar - you'd be surprised how tart the jam was!
I think I will try using Splenda
Yikes, that's a lot of sugar!