How to thicken strawberry jam

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Proper texture adds to the flavour, appearance and spreading ability of strawberry jam. Strawberry jam derives from the fruit, seeds and juice of strawberries, unlike jellies which contain only the juice of fruits. Strawberry jam should have a thick and lumpy texture because of its components. Fix a runny strawberry jam by adding a mixture of simple ingredients so you can present jars to friends and can delight in the consistency while dispersing it on treats.

Figure out how many quarts of strawberry jam are too runny. Create a mixture to thicken the jam. Add 60 ml (1/4 cup) of sugar, 60 ml (1/4 cup) of water, 36 ml (2 tbsp) of lemon juice, and 24 ml (4 tsp) of powdered pectin to a saucepan per quart of runny jam . If using liquid pectin, use 180 ml (3/4 cup) sugar, 36 ml (2 tbsp) of lemon juice and 36 ml (2 tbsp) of liquid pectin to a saucepan.

Stir the mixture with a spoon until the ingredients combine. Bring the mixture to a boil, stirring it while cooking it. Add and stir in the runny strawberry jam, boiling it for 60 seconds on high.

Remove the saucepan from the heat. Skim the foam of the jam with a spoon to remove air, which can affect the preservation of the jam when canned.

Pour the strawberry jam into sanitised jars, leaving about 2.5 cm (1 inch) of head space for it to expand while processing in a water bath and preserving. Re-process the strawberry jam, according to water bath recommendations.

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