Strawberry Jam Without Pectin Recipe
Servings: 16
Calories: 62kcal
Equipment
Ingredients
- 1 pound strawberries hulled and quartered, about 3 cups
- 1 cup granulated sugar
- ¼ cup lemon juice
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
- Combine strawberries, sugar and lemon juice in a medium saucepot.
- Bring the mixture to a boil over medium-high heat and cook until the berries soften, about 5 minutes.
- Reduce the heat to medium and mash the berries with a wooden spoon, or a potato masher.
- In a small bowl combine cornstarch and water, stirring until smooth and blended.
- Add the cornstarch mixture to the pot and stir until blended.
- Simmer until the mixture thickens, stirring occasionally,
- Transfer the strawberry jam into a large bowl and let cool about 1 hour.
- Once cooled, transfer the strawberry preserves to mason jars or other airtight containers.
- Seal and refrigerate until ready to use.
Notes
Makes 2 cups; 2 Tablespoons per serving
Nutrition
Calories: 62kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 5mg | Iron: 0.1mg