Simple Way to Prepare Perfect No Canning Strawberry Jam

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Before you jump to No Canning Strawberry Jam recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. According to the specialists, to clean up the environment we are all going to have to make some changes. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, primarily by making your kitchen area more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. A lot of it truly is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to no canning strawberry jam recipe. You can have no canning strawberry jam using 4 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook No Canning Strawberry Jam:

1. Take 2.25 pounds of strawberries, hulled and halved or quartered depending on size (about 5 cups).
2. Get 1 of +1/4 cup of sugar to start.
3. Take 1 of tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors).
4. Use 1 Tablespoon of water.

Instructions to make No Canning Strawberry Jam:

1. Put all the ingredients into a pot, stir to distribute the ingredients, and put the pot, uncovered on medium low heat until all the sugar melts and the mixture just starts to bubble. (Usually takes just under 10 minutes for me.).
2. Turn the heat down to low and simmer, uncovered, for another hour or so, stirring occasionally. If you can scrape fruit solids off the surface of the pot, your heat's too high. It's better to err on the side of lower heat and longer cook time than to cook the fruit to the point that it begins to stick to the bottom of the pot. Just a little of that mild burn can alter the whole batch in a way you might not like so much..
3. About halfway through the simmer, take a potato masher or a fork and mash the berries to release some more of their natural pectin and to get the jam to the consistency you like. If you like more whole fruit, less mashing, but give it a few good mashes to aid the natural thickening..
4. Check the sweetness 10 minutes before the jam is done to adjust and add more sugar if needed. Because I like my jam texture something like a thick compote (it's more versatile that way - I can eat it over ice cream, or with yogurt), I don't add pectin or gelatin, and I stop the cooking when the jam has the texture of a thick stew. When it cools, it'll thicken even more, but it won't be that solid gel texture of a storebought jam..
5. Just berries, some sugar, and a little pinch of salt to get that unadulterated, concentrated, and delicious strawberry flavor. Enjoy! :).

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