Pectin-Free Strawberry Jam

I've been canning strawberry jelly for five years now.  I even crawled around in the dirt and picked strawberries when I was 8 months pregnant, and that is because I love a fresh-picked, Michigan strawberry.  So this year I was reading an article on Mother Earth News' website and, in combination with mulling the question of "how did the pioneers do it?", decided to attempt a pectin-free variety.  This is supposed to be the recipe of many a grandmother and is supposed to yield a smooth, soft jam.

Here's the recipe.  I used 4 cups of chopped up strawberries (about 2lbs) and dumped them into a deep, heavy pot.  It is important to use a deep pot because it boils up pretty high.

Then dump 4 cups of sugar in. I use the term "dump" because that is exactly what you do when you have a pyrex full of sugar. Also add 1/4 cup of lemon juice.

Stir the whole concoction up until the sugar is dissolved.

 Then mash up the strawberries either by hand or with an inversion blender.  You can also do this before you put them in the pot in a food processor, but mine is only 4 cups (because santa refuses to bring me a 12 cup) so I find the inversion blender less messy.

Then bring the mixture to a rolling boil.  You'll have to keep stirring and be sure to use a heavy-bottom pot so that it doesn't stick.  You want to bring the mixture to around 220 degrees, which took me about 15 minutes.

A cool way to test and see if its done is to to the following: place a couple plates in the freezer before you start so they have time to chill.  After about 10-15 minutes of boiling, spoon a teaspoon of the strawberry mixture onto a frozen plate and return it to the freezer for about a minute.  Then, remove the plate and drag your finger through the middle of the spot.  If the mixture oozes back together, it isn't ready.  If the clear spot (made by your finger) remains, then it is ready to can.

  

NOT READY










READY

When the mixture is ready, the canning can begin!  I put my jars in the dishwasher when I begin for two reasons: (1) you want your jars super clean to prevent mold from growing and (2) you want them hot when you pour the jam in.  I boil the lids for a few minutes right before I begin the canning as well. The rest is pretty easy:

1. Fill the jars to about 1/2 inch from the top of the jar.

2. Place the cap and seal on tightly.

3. Place the jar, UPSIDE DOWN, on a clean dishcloth.

4. Allow the jars to sit for about 10 minutes, then flip them back right side up.

You'll know it worked if you hear the seals pop.  Also, when the jars are cooled, the lids will be smooth and if you push on the center it should not give.  This jam is softer than a true jelly, but I like it because I always have sugar and lemon juice in the house so it didn't require a trip to the store to pick up Sure-Jell.

Happy Jamming!