The jam recipe usually contains 50-80% sugar of the fruit weight. With pectin, we can make a strawberry jam with around 18% sugar in the fruit amount. Try this recipe for other seasonal fruits, such as blueberry, raspberry, orange, and apricot. Adjust the sugar amount according to the sweetness of the fruits by tasting.
Strawberry Jam
strawberry 454g (1lb)
sugar1 70g
pectin 5g
sugar2 10g
total:534g
1. Disinfect the jar and lid by boiling them for 5 minutes.
2. Wash and cut strawberries into small pieces. Add strawberries and sugar1 to a saucepan and cook under high heat. After bringing them to a boil, cook on medium-low heat for about 18 minutes. watch and stir occasionally.
3. Mix sugar2 with pectin. Add to the saucepan and cook for another 2 minutes.
4. Pour the jam into the jar and close the lid. Store in the fridge after it cools.
Use it for plain yogurt, toast bread, or cakes. We can store it in the fridge for a month. Finish within 2 weeks after opening.
strawberry 454g (1lb)
sugar1 70g
pectin 5g
sugar2 10g
total:534g
1. Disinfect the jar and lid by boiling them for 5 minutes.
2. Wash and cut strawberries into small pieces. Add strawberries and sugar1 to a saucepan and cook under high heat. After bringing them to a boil, cook on medium-low heat for about 18 minutes. watch and stir occasionally.
3. Mix sugar2 with pectin. Add to the saucepan and cook for another 2 minutes.
4. Pour the jam into the jar and close the lid. Store in the fridge after it cools.
Use it for plain yogurt, toast bread, or cakes. We can store it in the fridge for a month. Finish within 2 weeks after opening.
You can find pectin online.
