Preserving - Part 4

Canning - Jam & Fruit

Strawberry Jam

two ways

Admittedly, the version of strawberry jam doesn’t involve canning. But! It’s SO GOOD, really easy, and a great way to enjoy a big load of berries at once.

The second way is a white sugar-free version of strawberry jam :)

Version #1 - Strawberry Chia Jam (or any berry jam)

By using chia seeds to thicken the jam, you don’t need to use any pectin and you have full control over the amount and type of sugar you use. It also whips up in about 15 mins :).

This is the easiest and healthiest way of making jam that I’ve found so far. I’ve made lots of strawberry and blueberry jam, and I’m sure that all types of berries would work this way.

What I love about it is that it’s easy, fast, and I can fully control how sweet it is. Regular jam uses 7 cups (or more!) of sugar (YIKES!) for it to gel and process properly…and this jam recipe can be adjusted to be as sweet or tart as you’d like.

Important note: this recipe will be stored in the fridge or freezer, it’s not going to be canned…so the ingredients can be freely adjusted.

Ingredients -

1 quart of strawberries or other berry, chopped (or 1 container)
2 tablespoons of chia seeds
1 - 3 tablespoons of honey or maple syrup (I use 2 usually)
Optional - a pinch of salt (brings out the sweetness)

Directions -

In a medium sized pot, heat the strawberries over medium heat. Cook them until they start to ooze delicious strawberry-smelling juices (about 5 mins). Mash the strawberries with a potato masher to get the desired consistency.

Once the berries are cooked, take them off the heat and add the chia seeds and sweetener. Taste it to make sure it’s sweet enough, add more sweetener if needed.

Put into an airtight container and refrigerate. The jam will thicken as it cools. Keeps for 4 - 5 days in the fridge, can be frozen for longer storage.

Here’s a play-by-play of my latest strawberry chia jam adventure :).

Version #2 - Strawberry Jam sweetened with honey

I’ve always shied away from making jam the traditional way because of the enormous amounts of sugar it needs. But…this year I found this recipe that uses honey instead of white sugar and I had to try it out :).

I like this recipe because it’s delicious AND uses far less sweetener than most jams. Four to seven cups of white sugar is common in jam recipes, so 1 1/2 cups of honey is really reasonable!

Impt note: When doing any canning/preserving, it’s important to follow the recipe to a tee. Sugar and acid are what helps keep your product from growing nasty bugs.

Check out Part 3 for the full canning & sterilizing instructions :)

Ingredients

6 cups chopped strawberries (for me it was 1 large container + 4 extra berries)
2 boxes powdered pectin (see note re: pectin)
1 1/2 cups honey
2 Tablespoons fresh lemon juice

Instructions

Wash and sterilize six 250ml jam jars (see Part 3 for directions).
Mash the berries with a potato masher and place in a large heavy bottomed saucepan.
Add the pectin, stir with a wooden spoon, and place on a burner over high heat and bring to a rolling boil. Stir and boil for 1 min.
Remove from heat and add the honey and lemon juice and mix well. Return to heat and bring to a boil again. Boil for 5 min, stirring constantly - DON’T WALK AWAY! It can boil over very easily.
Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings. Fill to 1/2 inch from the top.
Immerse jars in hot water bath, and boil rapidly for 8 min (+1 min for every 1000ft above sea level).
Remove from bath and place on a towel on the counter to cool.

Notes: adapted from Simple Bites

Important note on pectin:

There is liquid pectin and powdered pectin…and they CAN’T be used interchangeably (as I learned the hard way). This recipe needs powdered pectin, otherwise it won’t set and you’ll be left with strawberry sauce instead of jam. It’s delicious strawberry sauce! …but it’s hard to spread on toast.

If your jam doesn’t set, I feel your pain (uggg). Sometimes it can take 24 - 48 hours to set, so give it some time. If it doesn’t set after a few days, add a tablespoon or two of chia seeds when you open each jar. That will help thicken it up (or use it as a pancake or muesli topping :)

Here’s a play by play of my jamming adventure :)