Strawberry Jam (No Pectin)

By Tiffiny

Ingredients

• Makes 8 pints
• 5 pound of fresh strawberries, hulled and quartered (resulting in about 4.5 pounds)
• zest of 4 lemons
• juice of 4 lemons
• 4 cups granulated sugar
• 2 granny smith apples, peeled and coarsely grated

Preparation

Step 1

Directions

1. In a large heavy bottomed pot, combine all of the ingredients.
2. Bring to a boil, stirring occasionally to ensure that the sugar has dissolved. Turn down to medium and let the strawberries gently bubble.
3. Place a small plate into the freezer (Just do it. Trust me, you’re going to need it)
4. Stir occasionally and let the strawberries reduce by about 1/2. This will take almost an hour.
5. Perform a gel test: Remove the plate from the freezer. Place a spoonful of the jam on the plate and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should not be runny, it should wrinkle slightly. Here’s a picture of the gel test from my other Off-Season Strawberry Jam recipe.
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Eat, Drink & Be Yummy!