Strawberries on sale!

 

I found an amazing sale on strawberries at the local grocery store, $6 for a flat! Since we're almost out of low-sugar jam, and there's a recipe I've been dying to try for months now I got two flats.

Last night I made strawberry kiwi no-pectin jam. This is a method I used last year as well, and the results are amazing. Super flavorful, not too sweet, and much more natural than other options. It's also really versatile, you can do just about anything with it. 

I originally read about it on Erica's blog Northwest Edible, one of my favorite blogs to follow. Specifically, I've loved Erica's can-o-rama posts (totally doing my own can-o-rama this year!). I took the basic method for low sugar, no pectin jam she has, and I have plans to try some of her wet and dry 'zing' ideas later this year.

Strawberry Kiwi Jam

 

*Note: I did double the recipe, and it lengthens the boiling time needed. You need to boil the fruit until a spoon pulled through the center leaves a trail that slowly fills in. It makes a softer set of jam than you might be used to, but I really prefer it.

2 cups cut strawberries (you can hull yours if you like, I think it's too much of a pain)

1 cup cut kiwis

1 1/4 cup sugar (I used 1 1/2 cups total in my double batch and it tastes perfect. Sweeten it to your own tastes.)

Juice from 1/2 a lemon (for the acidity...do NOT mess with this or it will affect the safety of your finished product. Fresh lemon is the best choice)

Combine your cut fruit and sugar in a bowl, then stir until it's quite syrupy.

Put the fruit mix into a wide saucepan (for more surface area to boil off the moisture quickly), and boil for 8-10 minutes stirring regularly.

As the jam is cooking down have your boiling water bath pot ready. Boil the jars, set the rings aside, and use a smaller pot for the lids. Don't boil your lids, put them in once the water has boiled and the heat is turned down.

To check if the jam is ready there are a few tests you can do; the one I mentioned above with the stirring spoon, a sheet test, or a plate test. See below for more info.

When you're satisfied with the set of your jam remove it from the heat and ladle it into the jars, leaving a 1/4 inch of head space.

Run a knife, or other flat utensil, along the inside of the jar to remove air bubbles, wipe the rim, then lid and band the jars. (My double batch made nearly three pint jars - since you can't process a 'near pint' that one is ours for eating immediately and went right into the fridge.)

Process in the boiling water bath for 10 minutes. Due to our altitude I processed mine for 20, so make sure to check here for your required processing times.

I tested some last night on toast and it was wonderful. I'm looking forward to repeating the process later this week with plain strawberry jam for our cupboard.

Testing the set of your jam

Plate test

The plate test is quite simple. I've used it before with good success.

As your jam is cooking place a small plate in the freezer, by the time you're ready to test your jam the plate should be well chilled.

To test the jam, remove it from the heat (or it will keep cooking as you test and could pass the level of set you want!), spoon a dollop of jam onto the plate. Wait a minute or so, then run your finger through the jam. If it makes a clean line that doesn't re-form you've got a pretty good set. You're ready to jar up the jam.

Sheet test

This is a bit trickier, and requires some practice. As the jam cooks use a spoon to get a dollop of jam. Tilt the spoon and let the jam slowly fall back into the pot. You're looking for it to fall in one smooth sheet, rather than as drips and dribbles.

I have used this method, but it's not as simple as a plate test and can be tricky.

I typically use a mix of the three methods outlines in this post, along with a taste test ;) (clean spoon of course!) to determine when it's at the texture I like. Remember that hot jam from the pot is runnier than it will be once set and cooled, so if you only do the sheet test keep that in mind.

Happy jamming :D