Strawberry Jam
Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.
Martha Stewart Living, June 2003
118 Ratings
- 5 star values: 26
- 4 star values: 31
- 3 star values: 43
- 2 star values: 16
- 1 star values: 2
Martha Stewart Member
Rating: 4.0 stars
Cooked up and set beautifully. However, way too sweet for me (my partner on the other hand loves it). Next time I will probably cut the sugar in half.
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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!
Advertisement
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: 5 stars
Best strawberry recipe I have used! Taste is wonderful and it is an easy recipe to follow. Well worth the time and effort!
Martha Stewart Member
Rating: Unrated
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
Advertisement
Martha Stewart Member
Rating: Unrated
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
Martha Stewart Member
Rating: Unrated
I made this jam last night and it turned out really well
Martha Stewart Member
Rating: Unrated
Never mind! I just re-read the top portion and it says you can process it!
Martha Stewart Member
Rating: Unrated
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?
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
have you tried this one? did it set well?
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
I think I will try using Splenda
Martha Stewart Member
Rating: Unrated
Yikes, that's a lot of sugar!