No Pectin Jam 3 Ways Food

NO PECTIN JAM (3 WAYS)

Steps:

• Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften. Use a potato masher or fork to mash the berries a bit, then increase heat to medium/high and let simmer (10 min for cranberries, 20-30 min for strawberries and blueberries).
• Cool: Remove from heat and allow to cool (mixture will thicken as it cools).

CHERRY JAM RECIPE WITHOUT PECTIN

Steps:

• Wash, pit, and cut cherries in half
• In a pot or deep pan, mix cherries and lemon juice at low heat.
• Use a potato masher to mash the cherries and cook until they soften, about 5 minutes.
• Add the sugar to the pot and mix at low heat until the sugar is fully dissolved.
• Turn up the heat to a low boil for about 10 minutes. Stir continuously so the sugar does not burn.
• To check if the jam is ready to set, spoon a small amount of jam on your chilled plate. Place the plate back in the freezer for a few minutes. Now, touch the jam. If it is wrinkly and gel-like, you are good to go. If not, boil for a few more minutes and check again.
• When the jam is ready, remove from heat then carefully pour into jars. If your jars were warming in the oven, then be sure to use an oven mitt or glove to hold the jars while you fill them. Also, make sure to put the lids on very tightly. Then, turn the jars upside down to while you cool in order to seal them.
• Finally, let the jam cool for about 10 minutes and then place the jars in the refrigerator.

BLUEBERRY LEMON JAM (NO PECTIN RECIPE)

Steps:

• In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
• Add remaining berries, sugar, lemon juice and lemon rind.
• Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
• Skim off any foam.
• Ladle jam into hot jars to within 1/4" of top rim.
• Can jam using preferred Safe Canning method.

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

APRICOT JAM - NO-PECTIN (3 INGREDIENTS)

Steps:

• Mark an X on the bottom of the apricots. Then, blanch them in hot water for 5 minutes. Peel and remove but do not discard the seeds/pits. Roughly chop the fruits and set them aside.Pro tip - Marking an X on the fruit helps to peel them easily as the skin shrinks when blanching.
• Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
• In a heavy bottom pan, combine the chopped apricots (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if using. Pro tip - If you are using fruits with skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
• Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
• Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit - so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
• Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.

EASY GRAPE JAM - JUST 3 INGREDIENTS AND NO PECTIN!

Steps:

• Place grapes, sugar and lemon juice into a preserving pan or similar.
• Using a gentle heat dissolve the sugar slowly, stirring frequently.
• As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes' juices.
• Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.
• Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).
• Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.
• The jam should form a crinkle when you push your finger through it.
• If not then boil for another 2 minutes and re-test until set is achieved.
• Pot up in hot jars and place lids on immediately.
• Store in a cool dry place and once opened keep in fridge.

EASY LOW SUGAR NO PECTIN STRAWBERRY JAM

Steps:

• Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
• Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
• As you prepare the fruit, it's okay to use very ripe berries.
• They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
• The berries are softer, sweeter, and have more natural sugars.
• Add the berries and mash them in batches.
• I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
• Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
• Bring the mix to a roaring boil on high heat, stirring regularly.
• The boil needs to be strong, one that does not diminish when you stir.
• Maintain this level of boil for at least 20 minutes.
• Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
• When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
• Total cooking time is over 30 minutes.
• When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
• Be careful not to spill, as it is very hot and will give you a nasty burn.
• The hot water from the pot should be handled carefully as well.

SUMMER BERRY JAM (NO PECTIN)

Steps:

• Place the mixed berries and minced apple into a bowl; mash with a potatop masher. The apple will help to thicken the mixture without the use of pectin.
• Place berry mixture into a heavy pot on medium high heat and stir.
• Add honey, sugar, and cinnamon to the berry mixture; stir frequently.
• Cook on medium high heat for approximately 45 minutes until desired consistency is reached (although cooking times may vary).
• Towards the end of the cooking time, stir in the lemon juice.
• Add the jam to your sterilized jam jars and enjoy!