No-cook strawberry jam

No-cook strawberry jam

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(1 ratings)

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Cooking time

Prep: 15 mins Plus 7 hours chilling and overnight setting

Skill level

Easy

Servings

Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)

This sweet strawberry jam is soft set and incredibly easy to make

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (1 tbsp)

kcalories
57
protein
0g
carbs
15g
fat
0g
saturates
0g
fibre
0g
sugar
14g
salt
0g

Ingredients

  • 850g caster sugar
  • 500g firm ripe strawberries, hulled
  • ½ bottle liquid pectin (Certo) or 1 sachet pectin crystals
  • juice of 1 medium lemon (about 3-4 tbsp)

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Method

  1. Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
  2. Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
  3. Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months – keep in the fridge after defrosting. The jam may go cloudy after freezing – but when thawed, just stir and it will go clear again.

Recipe from Good Food magazine, April 2004

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Comments

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dandykitty1's picture

I am a diabetic could i use diabetic sugar instead of caster sugar

louiseha's picture

Oh dear, mine's gone a bit wrong! I used sugar jam which already has pectin in it. My problem is that it is still very runny. Should I just keep adding lemon juice, I've already used 4 table spoons? Or should I add a small amount of pectin?

oldbank's picture

Bought liquid pectin (from apple extract..pure to use) and available from Sainsbury's cost only £1.20 hope to try this recipe out soon..I'll let you know what happens...PS don't mash the strawberries too much eh?!

angelmoon's picture

I used to make this years ago and it was fantastic glad to refind the recipe again

boiledover's picture

where on earth can I buy " Pectin"?

youngcooksophie's picture

I bet this is lush.

my-petal's picture

oooh ..far too long to wait for jam..rather have raspberry anyway, and have the strawberries with cream instead...

bethyboo92's picture

hmm, my nan always told me that when making jam you should put the same weight of sugar as there is fruit e.g 800g strawberries, 800g sugar. this recipe says otherwise

recette's picture

Re Scrumptious' comment above, I think most supermarkets have Certo - often in the home baking section along with lemon juice, dried fruit etc.
I'd really like to know if you can make this with another fruit, say raspberries or cherries?
Any answers gratefully received!

tittlebat2's picture

Re. your no-cook strawberry jam.
I have been unable to find pectin, only 'jam sugar' which contains pectin. How can i adapt the recipe please?
A M Warner

miroli's picture

Am going to try this today! will be making it to try at home but also for our end of term buffet at work.

bhunter's picture
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well I made it last night and it's all set and it's just gorgeous!! I am so clever!!!
just a couple of things when I make it again I won't squish the strawberries quite so much so there are more chunks and it's a wee bit sweet but I can live with that
the only other things is the colour, it's not quite the virbrant red that shop bought jam is, perhaps that's because I forgot to put in the additives!!!
now to get that bread maker out for the home made bread

animal_cmh's picture

I am eager to try this but was wondering if I can use different fruit to go with the season? Are there better or worse ones to use?

bhunter's picture
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well I had a quick look at this and thought, too much trouble with waiting until it sets etc (I used to watch my mother making jam and it was a real faff) then I read it properly and thought, even I could do this, so am off to buy the strawbs tomorrow and give it a go, having said that the English (or if very lucky Scottish) strawberries are just sooooo yummy at the moment it's almost a shame to make jam
better to just smother them in cream and indulge!!!

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