NO PECTIN STRAWBERRY RASPBERRY AND CHERRY JAM

Hello everyone, it’s such a long time hey, I missed blogging but i just got a new job, back from work and exhausted…that’s y i’m so lazy to write…:)

So, today, today, got back to blog, will start with 3 new very simple recipes for Homemade Jam, so good, so lovely, so gorgeous,and not too sweet like as store bought jam. even my picky boyfriend have to eat them everyday! all 3 recipes need not pectin, which is not so very popular 🙂 so let’s get started!!!

Strawberry Jam

(about 200 ml jam)

  • 300 grams strawberry, diced
  • 100grams sugar
  • zest and juice of half lemon

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice and zest. Let it sit 3 hrs to overnight in the fridge.( I only let them sit 3 hrs)

Take the pan out of the fridge and stir over medium heat until  the mixture to a full rolling boil. since it’s boiled, turn the heat to low, stir very often until it’s done (105 degree C)  or you can test the doneness which i will tell in the note. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.

Raspberry jam

(about 500ml jam)

  • 340 grams raspberry
  • 60 grams Granny Smith apple (or whatever apple u have in hand), peeled and grated
  • 220 grams sugar
  • zest and juice of half lemon

As you know, raspberry is quite low at pectin, so we need to add apple to get the pectin for our jam. Dont worry if you are apple hater, you cant regconise that this jam has apple in it.

The rest directions is similar with the strawberry jam, but u need to mash the raspberry with sugar before let the fruit pan sit in the fridge.

Cherry Jam

(about 500ml jam)

  • 600 grams pitted and diced cherries
  • 200 grams sugar
  • Zest and juice of half lemon

With cherry jam, you don’t need to mash the fruit before soaking in the sugar, but you need to mash when you cook ’em. because this jam is not easy to fall to pieces like the strawberry one.  the rest direction is same too.

Note

Making cherry and raspberry jam is much longer than the strawberry because they have a lot of juice, so be patient with them, they worth your labour! 😉

If u feel lazy sterilise the jar, just devide the jam to serving packet, n put in the freezer.

Ur opened jam jar will stay for aroung 4 weeks in the fridge.

Test for jelling

Place some metal spoons in the freezer, when you need to test just get them out and place a drop of jam on to the spoon. If the jam surface wrinkles then it has reached setting point and is ready If it slides about as a liquid, then it hasn’t reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.

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