Vegan No Sugar No Pectin Homemade Strawberry Jam Food

STRAWBERRY JAM WITHOUT PECTIN (LESS SUGAR TOO)

Steps:

• Sterilise a couple of jam jars whilst you make your jam : Wash the jars and lids in warm soapy water and rinse thoroughly. Do not dry.
• Wash any silicone/rubber seals (from Kilner jars) separately with hot soapy water and set aside.
• Place the clean jars and their lids (but not the silicone seals from Kilner jars) into a cold oven on a baking tray and turn the oven on to 170 C/325 F/Gas 3.
• Leave at heated oven temperature for at least 20 minutes.
• Once the jars have sterilised, turn off the oven, but leave the jars to cool in the oven, until ready to use.
• Place all the ingredients into a large, heavy-based saucepan and gently heat, stirring until the sugar has completely dissolved.
• Bring the mixture to a boil stirring frequently, breaking down the strawberries with the back of a spoon.
• Use a cooking/jam thermometer and continue to boil, stirring frequently until the liquid reduces significantly and the temperature reaches jam set point (220 F/105 C). Be patient, it will take a while. Let it boil at this temperature for a minute.
• Remove from the heat and carefully pour into the sterilised jars straight away. Top with the lids (being careful not to burn your fingers). As the jam cools, the tightly screwed lids will 'suck in' to create a sterile vacuum.
• Cool completely.

VEGAN, NO-SUGAR, NO-PECTIN HOMEMADE STRAWBERRY JAM

Steps:

• Put the cleaned & halved strawberries into a blender jar & blend well. However, it's okay if there are still some blobs of strawberries that didn't get ground into the puree. This non-uniformity can actually enhance the texture of the final jam.
• In a thick-bottomed saucepan or kadhai, add the blended puree & start heating on a medium flame.
• Stir for about a minute & then add all the liquid jaggery (or your sweetener) to the saucepan.
• Mix well for some time & keep this heating on a medium flame.
• Add the lemon juice, rind & mix well.
• Look for the time when you see the pureed strawberries leaving their juices into the mixture & the consistency slightly begins to change.
• Reduce the flame a bit & keep stirring for about a minute or two until the volume starts to decrease noticeably.
• At frequent intervals, keep stirring as you'll notice bubbles & at some point the mixture starts becoming denser & tends to stick to the sides. Don't let the sticking happen. This means the jam consistency is just about to be achieved.
• The volume keeps getting thicker turning out gelatinous (jelly-like) & darker in color,
• For me, the jam was ready in 25 minutes when I put off the flame.
• To check if your jam is really done or still needs cooking, do this. Take a spoon & scrape off a tiny part of the jam from the back of it. If the jam doesn't 'flow' or drip down & stays on the spoon, your jam is done!
• Cover the jam with a lid & wait for it to cool naturally.
• After the jam is completely cooled, you may then transfer all of it into a clean, glass jar or steel container. You must always store jam in an air tight container & avoid using plastic for the storing purpose.

NO SUGAR STRAWBERRY FREEZER JAM

Steps:

• Mash the strawberries in a large bowl.
• In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
• Pour straight into the mashed strawberries and stir hard for 1 minute.
• Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
• Then store in the freezer.
• Good in the freezer for up to 1 year, in the fridge for 3 weeks.