by Kylie Foster December 01, 2019
It's strawberry season here in NZ! This strawberry jam recipe doesn't contain pectin so it is more of a traditional style but with a lot less sugar. The reduced sugar allows the strawberry flavour to really shine. It's delicious!
Now is the perfect time to start making jams for the year ahead. Ask your local grower for second grade (jam grade) strawberries - these are perfect for jams, freezing and baking and will make your homemade strawberry jam a truly economical choice.
1.5kg strawberries (hulled)
750g sugar (I use raw golden sugar)
10g lemon zest (be sure to not include too much of the white pith)
80g lemon juice (approx. 1/3 cup - you'll need 2-3 lemons)
Sugar helps with food preservation by reducing water activity. With reduced sugar jams, it is important to heat process the jams after filling and sealing the jars. Sugar also helps with colour retention so you may notice that your vibrant jam colour changes slightly over time.
The heat processing time provided is suitable for both the Ball pint and half pint (8oz) sized jars. It is also suitable for the 4oz, 8oz and 12oz quilted crystal jelly jars.
The jam will thicken on cooling but it is a runny jam just like your Nana would have made. Enjoy!
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