Absolutely! Here’s a friendly, informative, and engaging article for your recipe titled **”The Only Strawberry Jam Recipe I Trust – Full of Flavor and No Thickeners”**:
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### **The Only Strawberry Jam Recipe I Trust – Full of Flavor and No Thickeners**
In a world filled with shortcut ingredients and artificial additives, there’s something deeply satisfying about making jam the old-fashioned way — with nothing but real fruit, sugar, and time. This is **the only strawberry jam recipe I trust** — and once you try it, you’ll understand why.
Bursting with natural strawberry flavor, beautifully thickened without cornstarch, gelatin, or pectin, and easy enough for even first-time jam makers, this recipe delivers pure, homemade goodness in every spoonful.
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### **Why This Jam Stands Out**
* **No artificial thickeners**
That’s right — no boxed pectin, cornstarch, or gelatin. Just real strawberries and sugar, cooked slowly to the perfect consistency.
* **Incredible flavor**
By skipping the additives, the strawberries get to shine. The result is jam that tastes like sun-ripened berries — sweet, slightly tart, and utterly addictive.
* **Simple and honest ingredients**
Nothing fancy here. Just strawberries, sugar, and lemon juice — the way jam was meant to be.
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### **Ingredients You’ll Need**
* 2 pounds (about 4 cups) fresh strawberries, hulled and halved
* 1½ to 2 cups granulated sugar (adjust based on desired sweetness)
* 2 tablespoons fresh lemon juice
* Optional: A small piece of lemon peel for extra brightness
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### **How to Make This No-Thickener Strawberry Jam**
**Step 1: Prep the berries**
Rinse, hull, and cut your strawberries in half (or quarters if they’re large). Lightly mash them in a bowl if you like a smoother jam, or leave them chunky for texture.
**Step 2: Combine and rest**
Place the strawberries in a large, heavy-bottomed pot. Add sugar and lemon juice. Stir and let sit for 20–30 minutes to allow the strawberries to macerate and release their juices.
**Step 3: Cook low and slow**
Turn the heat to medium and bring the mixture to a gentle boil. Stir often to prevent sticking. Reduce heat to low and simmer for 40–60 minutes, stirring frequently, until the jam thickens and passes the **“cold plate test”** (more on that below).
**Step 4: Test the jam**
To check if your jam is ready, place a small plate in the freezer for 5 minutes. Drop a spoonful of hot jam on the cold plate, wait 30 seconds, and run your finger through it. If it wrinkles slightly and holds its shape, it’s done!
**Step 5: Jar it up**
Spoon your jam into clean jars. Let cool, seal tightly, and store in the refrigerator for up to 3 weeks, or water-bath can for longer shelf life.
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### **Jam-Making Tips for Success**
* **Use ripe strawberries**: They’ll give you the best natural sweetness and color.
* **Don’t rush the simmering**: The slow cook is key to thickening the jam naturally and concentrating the flavor.
* **Stir often**: Prevents burning and keeps the consistency smooth.
* **Adjust sugar**: Taste your berries — if they’re super sweet, use less sugar; if tart, go for the full 2 cups.
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### **Why Lemon Juice?**
Lemon juice not only adds a fresh, bright note to balance the sweetness, but it also helps preserve the jam and supports natural thickening by lowering the pH — which enhances the pectin already found in the fruit.
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