Actually, I don’t intend you lot tin alive on but clotted cream as well as fruit preserves either, but regardless, every bit promised, here’s my preferred method for making strawberry jam. While amazingly delicious, as well as quite satisfying to make, I’ll convey to pose this on the same listing every bit homemade ketchup. This is fun to brand in 1 trial inwards a while, but due to the effort, as well as fourth dimension involved, Smuckers has nil to worry about.
This version features a lot less saccharide than many recipes, which is variety of crazy, since nosotros role over 2 cups, too every bit a homemade pectin puree, to aid tighten-up the texture. Feel costless to role pectin pulverization or liquid instead, but I intend I did a pretty proficient task explaining why I don’t inwards the video.
- For the pectin puree:
- 3 apples, chopped
- 1 lemon, chopped
- 1 loving cup water
- For the jam:
- 3 pounds strawberries, rinsed, as well as trimmed
- 1 1/2 cups (or whatever you lot got) pectin puree
- 2 1/4 cups white sugar, added inwards 2 additions
- 1 teaspoon fresh lemon juicePlease Note: To exam without a thermometer, hold back until the jam starts to cut back as well as thicken, as well as spoon some of the mixture on a plate, as well as identify inwards the freezer for a few minutes, until the jam is cold. If it’s jelled, you’re done. If it’s still runny, run on cooking, as well as testing.