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Strawberry jam without cooking » Simple and Healthy Recipe! ✅

To accompanyGluten-freeVegetarianVegan

The simplest jam you can imagine.

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One of my favorite summer kitchen projects is making jam, but that doesn’t mean I’m always in the mood to go through every step of the process. Cooking jam, let alone canning it. But problem solved! You can have your own jam and eat it too thanks to this no-bake strawberry jam. You can still play around with some delicious fresh produce, you can still make wonderfully gooey and sweet jam, but this one does it with so little work it’s hard to believe. You just need your microwave, a bowl, and a few jars for the finished product—no special equipment needed!

This sounds too good to be true, but I promise you it’s not. You will start with a quart of strawberries that you will peel, but otherwise you will leave them whole.

Anyway for a minute. Then you’ll mash them with something like a potato masher or stand mixer. You Energy use a food processor or hand mixer if you like, but leave things a bit bulky. You don’t want it to be completely pureed.

Then measure out two cups of almost pureed strawberries and transfer them to a microwave-safe bowl. What do you do with the rest? Well, you could make more jam. Or put them in yogurt. Or ice cream. Or eat them with a spoon. The world is your oyster.

Add four cups of sugar to the strawberries, mix them together, then shake for three minutes. Once this is done, mix well for about a minute.

And then let it rest. Come back every thirty minutes and stir and after two hours check to see if the sugar has dissolved. Just taste it and if there is any grit left from the sugar, go ahead and give it another good minute of stirring.

Once the sugar has dissolved (and it must be after those two hours of rest), you will mix the lemon juice and the bag of liquid pectin. This time, you’re going to give it a three-minute stir. I know it’s really hard, but that’s what’s replacing all the kitchen work here. And besides, it’s a bit meditative.

But in any case, that’s it. You made the jam! Place in jars, close them and let stand until they are completely at room temperature. They will form nice and thick.

This is a very sweet jam, just to warn you, but it also has a bright, fresh strawberry flavor and is one of my all-time favorite summer flavors. Their jam can be stored in the refrigerator for three weeks and in the freezer for up to a year, meaning you can have that fresh summer taste whenever you want. (If it’s freezing, be sure to leave a half inch of clearance because the jam will expand when it freezes and we don’t want explosions!)

Produces 3-4 cups

Preparation time 10m

Cooking time 5m

2 hours idle

3.2 Evaluated 3.2 out of 5 Rated by 10 reviewers

Diet: gluten free, vegetarian, vegan

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  • 1 liter of strawberries
  • 4 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 envelope (3 ounces) liquid pectin
  1. Clean the strawberries and place them in a large bowl. Using a potato masher or cake blender, chop strawberries until thick. Do not mix thoroughly, there should be a few pieces left.
  2. Measure out 2 cups of the prepared strawberries and transfer to a microwave safe bowl. Add the sugar and mix well.
  3. Microwave at maximum power for 3 minutes. Remove from oven and mix well for 1 minute.
  4. Cover the bowl loosely and let it sit at room temperature for 2 hours, stirring every 30 minutes. Taste to make sure the sugar has dissolved. If not, mix well for another minute.
  5. Add the pectin and lemon juice and mix with the strawberry mixture for 3 minutes. Transfer to clean jam jars or containers, cover and let stand until cool to room temperature.
  6. Refrigerate up to 3 weeks or freeze up to 1 year. In case of freezing, be sure to leave 1/2 inch of headspace in the jars as the jam will expand after freezing.

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