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7/8/14 5:10 A

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The difference would be mainly in the texture. The jam made with pectin (which is usually derived from crab apples and the like) actually sets like most other jams. Strawberries are naturally low in pectin and if you are using lemon juice (and also pips as well) that is what is contributing the pectin and the end product will be "sloppier" I know that isn't really a good word..

Jam is basically fruit and sugar (sometimes with water added) that is the basis of preserving jam anything else without sugar is not "keepable" and is really stewed fruit. The sugar is what preserves the fruit and while there is quite a bit in the recipe one usually doesn't have half a cup full at one time. Most of us only have a few teaspoons full.

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7/8/14 2:33 A

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Thank you so much for sharing theese. I'd like to ask between the two pecitin and non pecitin what is the difference in the texture and taste?

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 17,177
7/8/14 12:40 A

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Wow! lots of sugar there.

I make a simple "stewed" strawberry (same as "stewed" rhubarb)

I just pour all the cleaned, hulled and sliced berries in a pot. I add a tablespoon or two of sugar (more if the berries are not sweet) and a tablespoon of water to prevent scorching. Cook on low for an hour or two. Check often to make sure they don't burn. If they start to stick, add a bit more water. I cover the pot to keep the moisture from evaporating.

When the fibers have broken down, I take the lid off so any excess moisture can now evaporate. Cool and put into containers and freeze. This can also be kept in the fridge for 3 or 4 days.

It is great on ice cream, on angel food cake, anywhere you want a nice strawberry flavour but not add a lot of sweetness. I imagine it would be great on toast or in a sandwich, but I don't eat bread, so .........

I do exactly the same thing with Rhubarb. Sometimes, if I am lucky enough to have both at the same time, I will make a mixed batch. Mmmm...


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7/7/14 12:46 P

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There are 2 ways to make jam...
1. without Pectin
2. with Pectin

This first recipe is for NO Pectin....

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious."


2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice

Directions: Make approx. 3 pints

1. 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 (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.


You can do the Basic Jam Recipe with Pectin...

2 Qts Fresh Strawberries = approx. 5 cups of crushed berries
7 cups of white sugar (I use 6 cups)
1 box of powdered pectin

Wash and then Crush berries to get 5 cups and put in a tall stock pot...(it spits a lot while rapid boiling)
Add powdered pectin and stir to incorporate.
Bring to a boil, then turn down to simmer and cook for approx. 5 mins or until the berries are juicy and really soft.
Add all the sugar at once and stir until it is all completely dissolved.

Here's a GREAT Tip for you...
Add a tablespoon of butter at this point...It stops the foaming...

Cook berries and sugar till you can't stir the boiling down. (keeps boiling while stirring)
Then boil 1 minute more or till the jam thickly coats a spoon.
Ladle into clean and very hot jars, wipe rims and then cap with lids and rings.
If you must...water bath process for 10 minutes....I don't
Hot jam, Hot jars...They seal themselves...
BUT You do what you feel comfortable with...

Patti / NE Ohio Zone 5
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