This classic strawberry jam with pectin is not only easy to make, but it’s also extremely tasty. Who doesn’t like to wake up with a cup of coffee, toast, and some strawberry jam?
More so, who doesn’t like to save money and time by preserving strawberries before they go bad? Instead of letting your food go to waste, try this jam at any time of the year.
This Strawberry Jam with Pectin Is The Recipe You Need
Preparing this jam will only take a few ingredients but you can add or swap them as needed. To start, you will need fresh or frozen strawberries, lemon juice, pectin, and sugar.
If you don’t have lemon juice, consider adding lime juice or vinegar. As for the sugar, granulated sugar works best, but honey or syrup can also make your jam tasty.
Cooking everything shouldn’t be too hard, as it only requires that you combine everything in a pot and mash it all together under low-medium heat. Once everything is mixed, you can let it boil over high heat, constantly stirring.
Make sure to add the sugar slowly and continue to mix. Some people forget to stir enough when this step comes, and will often leave sugar crystals form, which can ruin the jam in the long run.
While your jam is cooking, be sure to get your jars ready by sterilizing them. I usually leave about 1 cm of head-space at the top, which should be enough for the fruit to expand while processing without damaging the seal.
Allow your jam to cool off for a few hours, and then store in the refrigerator, where it can keep for weeks.
Enjoy this strawberry jam for breakfast, snack, or dessert. You can also use other fruits, like blueberry, raspberry, or peach. Regardless, this dish will take you no time and the results are incredible.
Strawberry Jam with Pectin
4 1/2 cups (553 g) strawberries
2 tbsp lemon juice
1 pack (28 g) fruit pectin crystals
7 cups (1.4 kg) white sugar
- Mix fruit, lemon juice and pectin in a large pot.
- Crush the strawberries using a potato masher.
- Bring to boil on high heat, stirring frequently.
- Once boiling, stir in the sugar.
- Let mixture boil for 1 minute, stirring frequently.
- Remove from heat and skim the foam off the top of the mixture.
- Gently ladle into pre-sterilized jars. Leave 1/2 inch (1 cm) of headspace.
- Wipe jar rim then apply lid and ring. Adjust to fingertip-tightness.
- Process for 15 minutes (Adjust for altitude).
- Turn heat off, let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Don’t place jars on a cold surface or where there’s cool draft as jars may crack.
- After 24 hours, check the seal on the lids by pressing down the center. The lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.