Strawberry Jam without pectin
I made the Heirloom Strawberry Preserves from the 100th anniversary BBB last night/this AM. It's the same as this recipe Kay sent me:
Source: Cooperative Extension Service of the University of Georgia.
The berries remain whole and plump and do not expect the syrup to set... it's a syrup.
Makes about 4 half pints
1 1/2 quarts strawberries stems removed
5 cups sugar
1/3 cup fresh lemon juice
Chose firm red, ripe berries. Do not use berries with hollow cores.
Combine strawberries and sugar. Let stand 3 to 4 hours. Bring strawberry mixture slowly to a boil, stirring occasionally until sugar dissolves. Add lemon juice. Cook rapidly until berries are clear and syrup thick, about 10 to 12 minutes. Pour into a shallow pan. Let stand uncovered 12 to 24 hours in a cool place. Shake pan occasionally to distribute berries through syrup. Heat mixture and pour hot preserves into hot sterile jars, leaving 1/4" head space. Wipe jar rims and adjust lids. Process 5 minutes. (I guess you could do 10 to avoid sterilizing, but this recipe predates necessity for processing, so I sterilize the jars.)"
*except* that it mentions skimming off the foam, so i figured that when I reheated it I should get it hot enough to foam, and it also says to process 20 minutes (!!)
1. Does it have to be bubbling/foaming hot to put into jars? Seems like if you reheated it til just liquid it would have better distribution of fruit, not floating.
2. Does it really have to be processed 20 minutes??? A few other recipes in that section of the BBB (pages 40-41) have 15-20 minute processing times but seems excessive. Though maybe if you *don't* reheat it to foaming, then you would process that long.
This looked pretty well set after cooling all night, I hope it doesn't end up too stiff after all that cooking/processing. I can't wait to try this with fresh local berries, want to make sure I get the processing just right with those, though. NCHFP doesn't have a no-pectin strawberry recipe on its website anymore.