No Pectin Strawberry Preserves
Description
This 3-ingredient no pectin Strawberry Jam is about as easy as strawberry recipes come. Use on your favorite toast, sandwich, or appetizer. It makes the perfect gift in the summertime.
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Ingredients
- 1 pound fresh strawberries finely chopped
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon vanilla bean paste, optional
- 1½ teaspoons cornstarch
Instructions
- Cook 1 pound chopped strawberries, ½ cup (100g) sugar, ½ teaspoon salt, and ½ teaspoon vanilla bean paste, if using, in small saucepan over medium heat, stirring and mashing frequently, until thickened and mixture measures about 1 cup, about 20–22 minutes.
- In a separate small bowl, stir together 1 ½ teaspoons cornstarch and 1 ½ teaspoons water.
- Stir cornstarch slurry into strawberry mixture. Cook until thickened, 30 seconds–1 minute (mixture should measure ~1 cup).
- Transfer filling to glass jar with a tight fitting lid and allow to cool to room temperature. Secure lid and refrigerate for up to 1 week.
Equipment
Notes
- Use ripe or overripe berries. This is essential to making the best preserves. When you use overripe berries it actually helps to develop the natural sugars of the fruit, making the jam even more delicious.
- A potato masher is ideal for crushing berries. Believe it or not, this is the best piece of equipment for making your jam the right consistency.
- Use the plate test to make sure the jam is done. To determine if the mixture is the right consistency, dollop a spoonful of hot jam onto a cold plate and allow to cool for a few minutes. This will show you whether your jam is too thick or thin.
- Wash and dry your jars thoroughly. Use hot soap and water and be sure they are fully dry before adding the jam.
- Be sure to use a cornstarch slurry. A slurry is used to thicken sauces and condiments when using cornstarch. Simply mix equal parts of cornstarch and water until a smooth liquid forms. Stir into the hot liquid and simmer until thickened to the correct consistency.
- Instead of vanilla bean paste, you can add pure vanilla extract. Just be sure to add it at the end of cooking, off heat.
- When refrigerating, store for up to 2 weeks in the fridge. Keep the jar sealed tightly so no mold develops.
- Freezing this jam works great too! Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1 tablespoonCalories: 27kcalCarbohydrates: 8.5gSodium: 75mgFiber: 0.5gSugar: 7g
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