Now that berry season is finally here, my plan is to fill the freezer with packs of jam. Friends and relatives rave about the no-cook strawberry jam recipe. However, you must still boil the "no-cook" strawberry jam recipe for at least one minute. But what do you really gain? The recipe requires the addition of fruit pectin to thicken the jam, and more sugar. Once, I ran out of fruit pectin, and was forced to make jam the old-fashioned way -- by cooking the jam. I learned some surprising things along the way:
- Cooked jam requires much less sugar. The no-cook recipe ratio is 8 cups of strawberries to 16 cups of sugar. In the cook method, the ratio is 8 cups of strawberries to four cups of sugar.
- Your pan is already dirty, and the cook method only requires that you continue to cook the jam just a few minutes longer until it reaches 220 degrees. Really, no biggie.
- With the fruit pectin no longer needed, and a dramatic reduction in sugar, this is a much more economical way to make jam.
Here's the recipe for the cook method of strawberry jam.
(Can easily be reduced.)
- cups fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
- In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
- Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil.
- Boil, stirring often, until the mixture reaches 220 degrees F