How to make strawberry jam at home without pectin

With just three ingredients, we can make a yummy, tasty strawberry jam at home. No pectin is used. I used lemon juice instead which acts as a preservative.

How to make:

Wash, drain, and remove hull (stems) of strawberry (if using fresh strawberries) and measure them.

In a heavy bottomed pan, add strawberries, sugar, and lemon juice, and mix well.



 Strawberries leave water when they are boiled.When they are mushy enough, use a hand blender to make it a puree.



Let it simmer until it thickens. Stir in between in regular intervals so that it doesn't stick to the bottom.



To test for completion, pour a little thickened jam on a plate and tilt it. if water is there in your jam it will flow. If not, it flows like a thick mass.

Switch off the stove, and cool it completely for about 2 hrs to store in an clean air tight container.

A video to make it:
                                           



Here comes the full recipe to save:

Makes: 1475g

Ingredients:

Strawberries - 1700 g/3.8 pounds
Cane sugar - 600 g/3 cups
Lemon juice - 6 tbsp

How to make:

1. Wash, drain, and remove hull (stems) of strawberry (if using fresh strawberries) and measure them.
2. In a heavy bottomed pan, add strawberries, sugar, and lemon juice, and mix well.
3. Strawberries leave water when they are boiled.When they are mushy enough, use a hand blender to make it a puree.
4. Let it simmer until it thickens. Stir in between in regular intervals so that it doesn't stick to the bottom.5. To test for completion, pour a little thickened jam on a plate and tilt it. if water is there in your jam it will flow. If not, it flows like a thick mass.
6. Switch off the stove, and cool it completely for about 2 hrs.
7. I got nearly 1475 grams of jam for the above used quantity.
7. Store in an clean airtight container, and place it in your refrigerator.

Note:

• Here, I am using frozen strawberries. If you get fresh strawberries, you can clean, remove the hull (stems of strawberry), and use it.
• If you don't want those tiny seeds in the jam, make a puree with strawberry, drain the pulp, and add along with other ingredients and do rest of the process.
• Lemon juice is used as a preservative. I prefer to add natural ingredients as much as I can.
• I always use cane sugar for my home needs. You can also use white sugar or jaggery powder instead. Measure the same quantity.
• It took nearly an hour to make this jam, so please be patient to achieve this thick, flowing mass consistency and cool to store.
• There is no need to thaw frozen strawberries.
• If you don't have a hand blender, use masher to mash it well. My hand blender is a stainless steel one, so I can use it while the stove is ON and boiling.