Low-Sugar Refrigerator Strawberry Jam
Submitted by mjorko
Low-sugar refrigerator strawberry jam sets in minutes with gelatin, not pectin. Just ⅓ cup sugar for 4 cups of berries. Bright, fresh-tasting fruit straight from the saucepan.
YIELD
36 servingsPREP
25 minCOOK
15 minREADY
24 hrsA bright, fresh-tasting strawberry jam made in minutes without canning equipment or shelves of jars. Gelatin replaces pectin as the setter, which means less sugar (just ⅓ cup for 4 cups of berries) and a much shorter cook time. The strawberries barely cook before they’re off the heat, so the flavor stays close to the fresh fruit instead of taking on the deep, jammy character of long-boiled preserves.
Lemon juice adds the acidity gelatin needs to set firmly and brightens the strawberry flavor. The whole process takes about 15 minutes from cutting the berries to filling the jars. Plan on storing in the fridge for several weeks, or freeze portions for months. This is not shelf-stable jam, so processing in a water bath isn’t on the menu.
Pro Tips
- Bloom the gelatin in cold water for the full minute. Skip this and you’ll get gelatin lumps in the finished jam.
- Crush the berries lightly during the first 5-minute heat. Whole slices give chunky texture; total mash gives smooth.
- Skim the foam off after the gelatin dissolves. Foam left in jars looks cloudy and crumbly once chilled.
- Use ripe, fragrant berries. Underripe strawberries jam up flat and pale; overripe ones break down too much.
Variations
- Swap strawberries for raspberries, blackberries, or a mixed berry blend.
- Add a teaspoon of balsamic vinegar with the lemon juice for a deeper, almost wine-like edge.
- Stir in chopped fresh basil or thyme right before jarring for an herbed jam to pair with cheese.
Ingredients
Directions
- In a medium saucepan, combine strawberries, sugar and lemon juice.
Heat 5 minutes, crushing the berries slightly.
Bring to a boil and boll rapidly, stirring constantly, 3 minutes.
- In a small bowl, sprinkle unflavored gelatin over cold water.
Let stand 1 minute.
Add to strawberry mixture and heat, stirring until gelatin is completely dissolved, about 3 minutes.
- Let jam stand 5 minutes, skiming off foam with a spoon.
Ladle into jars.
Cover and cool slightly before storing in the refrigerator for several weeks or in the freezer for longer storage.
If cooked jam does not set 24 hours after processing there are steps that can be taken to solve the problem.
Soft jams made with regular pectin can sometimes be improved by recooking according to the following directions:
It is best to recook only 4 to 6 cup of jelly or jam at one time.
To remake with powdered pectin: Measure the jam to be recooked.
For each quart of jelly or jam, measure ½ cup sugar, ¼ cup water and 4 teaspoons powdered pectin.
Mix the pectin and water and bring to boiling, stirring constantly to prevent scorching. Add the jam and sugar. Stir thoroughly.
Bring to a full rolling boil over high heat, stirring constantly.
Boil mixture hard for ½ minute.
Remove jam from the heat; skim off foam.
Ladle into hot sterilized jars.
Adjust lids and screw bands and process in a boiling water bath for 5 minutes.
Start counting time when water comes to a boil.
To remake with liquid pectin: Measure the jam to be recooked.
For each quart of jam, measure ¾ cup sugar, 2 tablespoon lemon juice and 2 tablespoon liquid pectin.
Bring jam to boiling over high heat. Quickly add the sugar, lemon juice and pectin and bring to a full rolling boil; stir constantly. Boil mixture hard for 1 minute. Remove jam from the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and screw bands and process in a boiling water Start counting time when water comes to a boil.
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