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Fruit Cake

All-Natural Strawberry Jam: Pectin-Free

by Feli Chic'Cuisine

Strawberry season is here again, and what could be better than an aromatic strawberry jam? This simple and natural recipe requires only three ingredients and no added pectin to create a delicious, spreadable treat.
By Feli Chic’Cuisine

Making homemade strawberry jam is a delightful way to capture the essence of strawberry season in a jar. Strawberry season is here again, and what could be better than an aromatic strawberry jam? This simple and natural recipe requires only three ingredients and no added pectin to create a delicious, spreadable treat.


This natural, pectin-free strawberry jam is not only easy to make but also free from artificial additives, allowing the pure, natural taste of the fruit to shine through.


With just strawberries, sugar, and a hint of lemon juice, you can create a jam that bursts with fresh strawberry flavor and maintains a delightful, all-natural texture.


Embrace the joy of homemade goodness and savor the pure taste of summer with this easy, pectin-free strawberry jam.


Strawberry season is here again, and what could be better than an aromatic strawberry jam? This simple and natural recipe requires only three ingredients and no added pectin to create a delicious, spreadable treat.
@ Feli Chic'Cuisine
Tips for Making the Perfect Strawberry Jam

Choose the Best Strawberries: Always use the freshest, driest, and slightly under-ripe strawberries possible. This ensures a high pectin content, which helps in the gelling process.


Maximize Juice and Pectin Extraction: To extract the maximum amount of juice and pectin, layer the strawberries with sugar and let them sit overnight. Usually, I prepare them the night before and let them set all night. This helps draw out the natural juices and enhances the flavor.

Feli Chic'Cuisine | Strawberry season is here again, and what could be better than an aromatic strawberry jam? This simple and natural recipe requires only three ingredients and no added pectin to create a delicious, spreadable treat.

Simple Ingredients: Generally, you can make strawberry jam with just two ingredients: strawberries and sugar. Strawberries have natural acidity and is low in pectin, but adding lemon juice helps the gelling process by interacting with the sugar. Another important reason for adding lemon juice is to ensure safe canning and to prevent the growth of bacteria.




Sugar to Fruit Ratio: Traditional recipes use equal quantities of sugar and fruit (1:1). Lowering the amount of sugar affects the properties of the preserve. If you desire, you can reduce the sugar, adding 750 grams of sugar for every kilogram of fruit, but not less. I usually use a 75% ratio, or 750 grams of sugar to every 1 kilogram of fruit, depending on the sweetness of the fruits.

Sterilize Jars and Lids: Always sterilize the jars and lids before potting the jam. I rinse them in clean, hot water, and then heat them in an oven for ten minutes at 110°C (230°F). This step is crucial to prevent contamination and ensure the jam lasts longer.


Potting the Jam: The jam needs to be hot when you spoon it into the sterilized jars and seal them immediately. This prevents the jam from becoming moldy. When potting, make sure there are no air pockets or unfilled corners in the jar. This helps maintain the quality and shelf life of your jam.

By following these tips, you can create delicious, natural strawberry jam without the need for added pectin, capturing the essence of fresh strawberries in every jar.


Strawberry season is here again, and what could be better than an aromatic strawberry jam? This simple and natural recipe requires only three ingredients and no added pectin to create a delicious, spreadable treat.
@ Feli Chic'Cuisine
The Way I Make Strawberry Jam

I always choose fresh, slightly under-ripe strawberries with a strong, sweet scent. Under-ripe strawberries, combined with lemon juice, aid in the gelling process since I don't use artificial pectin.


In this recipe, I use an 80% ratio, or 800 grams of sugar for every 1 kilogram of fruit. If your strawberries are not very ripe, it’s better to use a 1:1 ratio, meaning 1 kilogram of sugar for every 1 kilogram of fruit. This helps ensure proper gelling.


It’s recommended to use granulated sugar rather than brown sugar, as it contributes better to the gelling process. However, I have used light brown sugar with good results in terms of preservation and flavor. The taste is slightly caramelized, which my family enjoys. If you don't like this taste in your jam, feel free to use granulated sugar instead.

To maximize juice and pectin extraction, I layer the strawberries with sugar and let them sit overnight. This draws out the natural juices and enhances the flavor and texture of the jam.


I make sure the jam is hot when I spoon it into the sterilized jars. I seal the jars immediately to prevent mold. When potting, I ensure there are no air pockets or unfilled corners in the jar. This helps maintain the quality and shelf life of the jam.



 
Feli Chic'Cuisine | Strawberry season is here again, and what could be better than an aromatic strawberry jam? This simple and natural recipe requires only three ingredients and no added pectin to create a delicious, spreadable treat.

How to Make

Strawberry Jam Recipe


Making homemade strawberry jam is a simple and enjoyable process. Follow these steps for a delicious, pectin-free jam that highlights the pure, natural flavor of fresh strawberries, with a caramelized note.




 

Ingredients

  • 1 kg strawberries

  • 800g sugar

  • 2 organic lemons

  • 4 jars of 250 ml, wide-mouth jars with clean, metal, tight-fitting lid


 

Method

STEP 1


Rinse the strawberries thoroughly and remove the stems. Cut them into halves or quarters depending on their size.


In a large stainless steel or a heavy-based pot, layer the strawberries with sugar. Let them sit overnight, covered, at room temperature. This helps to draw out the natural juices and enhances the flavor.


STEP 2


The next day, stir the jam mixture thoroughly to ensure there are no sugar clumps at the bottom of the pot. Squeeze the juice from one lemon into the fruit mixture and add the remaining lemon halves. Simmer uncovered over medium heat until the sugar is completely dissolved, stirring occasionally until the sugar has completely dissolved. Once the setting point is reached, use a ladle to skim off any foam that forms on the surface.


STEP 3


Reduce the heat to low and allow the jam to simmer until it reaches the desired set consistency. The jam will continue to thicken and develop a deeper color as it cools. To test if the jam is ready, spoon a small amount onto a saucer, let it sit for 1 minute, then press a fingertip into the jam. If it wrinkles, it's ready. If it remains smooth, continue boiling the jam for a couple of minutes more, then test again. The cooking time may vary depending on the quantity of jam and the intensity of the heat.


STEP 4


While the jam is cooking, sterilize your jars and lids. Rinse them in clean, hot water, then heat them in an oven at 110°C (230°F) for ten minutes.


STEP 5


When the jam has reached the desired consistency, carefully spoon it into the hot, sterilized jars. Ensure there are no air pockets and fill the jars to just below the rim. Wipe the rims clean, seal with the sterilized lids, and let the jars cool to room temperature.


STEP 6


Store the sealed jars in a cool, dark place. Once opened, keep the jam in the refrigerator.


Enjoy!
Strawberry season is here again, and what could be better than an aromatic strawberry jam? This simple and natural recipe requires only three ingredients and no added pectin to create a delicious, spreadable treat.
@ Feli Chic'Cuisine
Smell the sea and feel the sky. Let your soul and spirit fly.― Van Morrison

 

*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.

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