Strawberry Jam Sans Pectin

Strawberries are now available for picking in farms around here beginning April and May. These are the months of strawberry festivals held in many counties too.  More and more growers now choose organic farming for these luscious berries which is such a welcome movement sweeping the state. Most of the strawberries in the markets are huge and bright red but the smaller varieties are usually a lot sweeter and more flavorful. One can really choose from a variety of berries when sold at the farmer's market. For this jam I got the ripe and some that are greenish at the top which have more natural pectin. The ripe ones have very little or none at all.

Three pounds of strawberries is quite enough to make jam at home to enjoy right away and still have a jar to give to the neighbor. I find it very practical to only make small quantities of jam to consume right away than make a lot and get tired of them fast. This way we enjoy and finish the jam long before they even get spoild on us.

Wash, hull and roughly dice or mash them. Leave lots of big chunks to really have the feel and taste of homemade preserves.

Add juice of I lemon. I find the lemon juice brightens the taste of the berries and is also very high in natural pectin that does not solidify like the pectin in a packet. 

Then add 1 cup of muscovado sugar and 1/4 cup of water, stir and put to full rolling boil for five minutes and cook everything down with the sugar. 

The cooking does not take long until its desired consistency. 

 When the syrup has reached the jelling point stir constantly  for a couple of minutes more and the jam is done.

Jar the compote and serve.

Makes plain yogurt tastes exquisite and the toast great.

The taste of the store bought just pales in comparison with the homemade. You won't believe how much better it is. So enjoy!