Strawberry Jam Recipe with Pectin

Let's find out how to make strawberry jam with pectin. Today we will prepare a fragrant homemade strawberry jam with a natural thickener – pectin. Strawberry jam recipes with pectin are very popular, but there is no similar one. Every housewife prepares the strawberry jam in her own and unique way. We use the lemon zest and lemon juice to remove the extra sweetness of the strawberry jam and add a little bitterness and sourness. We invite you to try to prepare our strawberry jam recipe with pectin.

 Why Use Pectin in Strawberry Jam

To preserve the natural aroma and bright color of the strawberry jam, you should cook it for a short time. Use pectin to thicken the strawberry jam. Pectin is odorless and easy to use. Pectin has one big advantage. It is natural and is made from citrus fruits such as oranges, lemons, limes or grapefruits. Pectin can also be produced from apples or sugar beets. The strawberry jam dosage of pectin can be changed while cooking. We will show you strawberry jam recipe with pectin powder.

Powdered Pectin Strawberry Jam Ingredients

• 5 cups (2 lb/1 kg) fresh and sweet strawberries
• 3 tablespoons lemon juice
• 3 teaspoons minced lemon zest
• 1 teaspoon citric acid
• 3-4 teaspoons fruit pectin powder
• 4-5 cups (1.5 lb/0.8 kg) white sugar
• 2 teaspoons vanilla

How to make strawberry jam step by step

 

Follow the recipe, and you will find out how do you make strawberry jam from scratch.

1. Rinse the strawberries under cold water before cooking.
2. Grind the berries using a kitchen food processor. Grind them until puréed. Strawberries can be minced or mashed with a fork and/or potato masher. If you like jam with the strawberry pieces, then don’t mash too much. Leave some small strawberry pieces.
3. Ladle the strawberry purée into the big saucepan and add almost all white sugar. Leave a few tablespoons (about 2 or 3 tablespoons) of sugar to mix with the pectin.
4. Bring the strawberry purée to an active boil, reduce the heat and cook over medium heat for about 15-20 minutes without covering. Remove the foam from the jam using a dipper or spoon.
5. If you want to preserve our strawberry jam for a winter period, add the citric acid, lemon juice and lemon zest. Citric acid is a preservative and at the same time a flavor enhancer, that removes excessive sweetness, but be careful and don’t add too much.
6. Add the pectin to the medium bowl filled with the warm water. Stir the pectin well to prevent it from curling up in the warm water. Stir the pectin with the remaining tablespoons of sugar. Pay attention to the instructions on the pectin box.
7. Then pour the pectin into the strawberries and mix well. Add the vanilla and cook the strawberries jam on low heat for 20 minutes. Remove the foam from the jam surface.
8. Strawberry pectin jam is slightly gelatinous, but while hot still drips off the spoon. At a first glance it doesn't look like jam at all, but that is ok, because the gelation occurs gradually.
9. Ladle the strawberry jam with pectin into sterile jars. Then seal and cool the jars. Transfer the jars with the strawberry jam into the cold place.

 

How many calories are in homemade strawberry jam

Strawberry Jam Recipe Nutrition Facts:

Calories: 50; Total fat: 0.5 oz; Total carbohydrates: 1 oz; Protein: 0.8 oz