No-Cook Strawberry Jam

Made with instant pectin, this gingery strawberry jam from F&W's Justin Chapple is amazingly fresh-tasting. Instead of canning the jam in hot water, store it in a freezer to maintain its just-picked flavor.

Slideshow: Jam Recipes

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  • Total Time:
  • Servings: 4 1/2 cups
KEY: Summer, Food Gifts, Sauces & Condiments, Gluten-Free, Make Ahead, No-Cook, Staff Favorites, Vegetarian

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Ingredients

  • 1 1/2 cups sugar
  • 1/4 cup plus 2 tablespoons Ball RealFruit Instant Pectin
  • 2 pounds strawberries, hulled and quartered
  • 2 1/2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons finely grated peeled fresh ginger
  • Pinch of kosher salt

How to make this recipe

  1. In a bowl, whisk the sugar with the pectin. In a food processor, pulse half of the strawberries until finely chopped, then transfer them to the sugar mixture. Repeat with the remaining strawberries. Add the lemon juice, ginger and salt and stir until the sugar is dissolved, 5 minutes.
  2. Spoon the jam into clean glass jars or plastic containers, leaving 3/4 inch of space at the top. Let the jam stand at room temperature until slightly thickened, 30 minutes. Refrigerate until the jam is chilled and set, 1 hour.
Contributed By Photo © Frances Janisch Published August 2013

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487363 recipes/no-cook-strawberry-jam 2013-12-06 Justin Chapple summer|food-gifts|sauces-and-condiments|gluten-free|make-ahead|no-cook|staff-favorite|vegetarian august-2013 recipes,no-cook-strawberry-jam 487363
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