Vegan No Sugar No Pectin Homemade Strawberry Jam Recipes

STRAWBERRY JAM RECIPE

Steps:

• Wash the jars, lids and rings with hot, soapy water, making sure to rinse well. To sterilize the jars and keep them hot, place them on a baking sheet in a preheated 175°F (79°C) oven OR in your water bath canner while cooking the jam. Place a small glass plate in the freezer.
• In a large bowl, crush the strawberries and stir in the sugar. Let sit for 1 hour to allow the berries to release their juices. (Or up to 24 hours in the fridge.)
• Add the lemon juice and grated apple. Transfer the mixture to a large stockpot and bring to a boil over medium-high heat. Once it reaches a boil that can't be stirred down, set a timer for 20 minutes. Turn off heat.
• Test for doneness - Remove the glass plate from the freezer and drop a spoonful of the hot jam on the plate. Put the plate back into the freezer for 2 minutes. Remove the plate and run your finger through the jam. If the line stays separated, your jam is ready to be jarred. If the line closes, boil the jam for 5 more minutes and repeat the test.
• Ladle the hot strawberry jam into clean, sterilized jars, leaving a 1/4 inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to fingertip-tight.
• If not canning, let the jars cool completely, tighten bands and store in the refrigerator for up to 2 months.

STRAWBERRY JAM WITHOUT PECTIN (LESS SUGAR TOO)

Steps:

• Sterilise a couple of jam jars whilst you make your jam : Wash the jars and lids in warm soapy water and rinse thoroughly. Do not dry.
• Wash any silicone/rubber seals (from Kilner jars) separately with hot soapy water and set aside.
• Place the clean jars and their lids (but not the silicone seals from Kilner jars) into a cold oven on a baking tray and turn the oven on to 170 C/325 F/Gas 3.
• Leave at heated oven temperature for at least 20 minutes.
• Once the jars have sterilised, turn off the oven, but leave the jars to cool in the oven, until ready to use.
• Place all the ingredients into a large, heavy-based saucepan and gently heat, stirring until the sugar has completely dissolved.
• Bring the mixture to a boil stirring frequently, breaking down the strawberries with the back of a spoon.
• Use a cooking/jam thermometer and continue to boil, stirring frequently until the liquid reduces significantly and the temperature reaches jam set point (220 F/105 C). Be patient, it will take a while. Let it boil at this temperature for a minute.
• Remove from the heat and carefully pour into the sterilised jars straight away. Top with the lids (being careful not to burn your fingers). As the jam cools, the tightly screwed lids will 'suck in' to create a sterile vacuum.
• Cool completely.