Strawberry Jam Sans Pectin??
I have some almost over-the-top and down the other side strawbs that are verrrrry good. Want to make jam but have no pectin. Is it possible to make a sort of jammish deal by cooking the berries with some sugar and then freezing? It won't, of course, hold together like jam, but it'll be spreadable and good, no?
I have been making strawberry jam in the microwave for at least 30 years following instructions in Sunset Magazine. I use a large microwavable mixing bowl, about 3-qt size. It must be large enough so that the boiling mixture will not overflow. Add 1 pound frozen strawberries to bowl. When defrosted, crush with a potato masher. Add 1 1/2 tablespoons lemon juice, 1 1/2 cups sugar and 1/2 teaspoon butter. You probably could omit the butter. Let stand for about 30 minutes until juices form. Microwave, uncovered, on high power until mixture begins to boil, about 6 minutes. Stir mixture and continue cooking and stirring every 2 minutes. After a total of 13 minutes, my strawberry jam is just right for me. I don't like a stiff jam. I transfer the jam to dishwasher clean canning jars (I put a knife in the jar as I transfer the hot jam). When cool, the jam must be stored in the refrigerator. I have never used fresh strawberries because my family eat them before I have the chance to try.
The first time you make this, you can check the consistency after 13 minutes by spooning out a tablespoon into a custard cup and cool in the freezer for 5 minutes or in the refrigerator for 15 minutes. If you like it thicker, reheat jam to boiling, boil 2 more minutes and then check again. You should only have to do this once until you adjust the recipe to your taste.
I've always made strawberry jam without pectin. But you have to use enough sugar, not the new trend toward tart low sugar spreads. The process seems long but involves little work. Because you're cooking the berries only briefly, this process gives the jam a beautiful color and good fresh strawberry flavor. Don't try to increase the recipe because it will take too long to cook the jam. The recipe is adapted from one of Helen Witty's book.
1/2 flat (6 old-fashioned size baskets)strawberries
2 1/2# sugar
juice of 2 lemons
Leave the berries whole if small or cut them in halves or quarters if large. Gently fold the berries with the sugar and lemon juice in a flat non aluminum pan. Let stand for about 12 hours (longer is ok), give it an occasional mix.
Cook the mixture over high heat, stirring occasionally to a boil and cook for about 3 minutes.
Pour back into the shallow pan and let it sit another 6 hours or so.
Drain the berries and cook the liquid until it pass the jelly stage, 220*. Return the berries to the boiling liquid and cook for another 3 or 4 minutes, stirring constantly to avoid scorching.
Process the jars. Makes about 5 pints.
I've never used pection for strawberry jam; I try to avoid added pection in most jams, as I think it tends to make jam rubbery. I use the method found in any of Helen Witty's books, or Christine Ferbinger. You let the strawberries sit in sugar (and a little lemon juice) overnight, then cook first the syrup, then the strawberries briefly. The flavor will be clear and bright.
Yes! Don't overcook the strawberries, My recollection of Helen Witty is equal parts sugar and strawberries and juice of a lemon (I add a tiny pinch of salt)--macerate overnight, cook everything for 1 minute of rapid boil. Separate the berries from the syrup. Wait another day. Cook they syrup for 3 minutes hard, and then add the berries for one more minute at a boil and put in jars. Maybe a little loose but not rubbery and an incredibly fresh strawberry flavor.
That's right - both you and PBSF have got it. I forgot the extra boil. This method is used for lots of different fruits, including strawberries, peaches and apricots, and sometimes there's that extra boil, sometimes there isn't. But it's really the way to go. Nothing else can touch this jam for flavor.
Try adding a little high-quality balsamic vinegar and just a few peppercorns-worth of ground pepper to the strawberry jam. It will knock you off your feet.
I've never successfully made strawberry jam without pectin - perhaps it can be done - but I make strawberry syrup intentionally every year. Just mash them with sugar and a little lemon juice, maybe some lemon zest, heat, skim and can. It is my favorite on pancakes, also good on ice cream, pound cake.
You can make a jam which will set by adding lemon juice which is very high in pectin. It also adds a bright note to the strawberries. You can make a spreadable preserve by cooking down the strawberries with sugar. I just did this with my strawberries using a recipe from epicurious for strawberry preserves with balsamic vinegar and black pepper - absolutely delish. Sorry I don't know how to list the link but you can find it easily by searching on the keywords. The preserves are definitely runny, I like to drip them over cheese which the epicurious recipe suggests.
If you cook the berries down a lot you'll get a thick semi-solid jam which will set but has a different taste and texture from jam with pectin.