Jam Without Pectin

jam without pectin

I am grateful I found this jam without pectin recipe because it's the EASIEST refrigerator jam on the planet - No Pectin, No Added Sugar, No Boiling, No Canning, No Kidding!  I just finished a batch and it's great.  I did some of my own modifications and it still turned out just right.  

As you can see, I got this recipe from Thankful  Expressions.  Thanks Pam for sharing with everyone.

My Modifications to this Jam Without Pectin Recipe

I am currently staying away from sugar and flour in my diet.  So first off, this no added sugar recipe had an immediate appeal.  But alas, I don't like the taste of honey.  So my first modification was to swap the honey for date syrup.

Second, I am not a fan of rhubarb; therefore,  I did the only natural thing...I simply added more strawberries.  I am sure this recipe would work just as well with other berries.  I am even considering trying it with mango next time.  

Third, I like my jams to be on the thick and chunky side. This meant to me I should probably add another tablespoon of chia seeds since that is what gives the jam its body. Turns out, I was right.

Strawberry Jam without Pectin

  • 2 cups* strawberries (but probably any berry would work just as well)
  • 3 Tablespoons date syrup (but really, use your preferred sweetener to taste)
  • 3 Tablespoons chia seeds (only use 2 if you want it not as stiff)

Add all the ingredients to the blender.  Pour into clean jar with lid.  Store in refrigerator for up to 10 days.

*I am a little unconventional when it comes to measuring my strawberries for this recipe.  I take the jar I am about to use and fill it twice with whole strawberries.  Strawberries are big and have a lot of air space. If you just "measured" two cups, you wouldn't make enough to fill your jar.  I don't use this method for smaller berries.

Choosing the Fruit

As with any jam, the quality of the fruit will determine the taste of the jam.  In general, under ripe fruit has more natural pectin than fully ripe fruit.  Plus, ripe fruit is naturally higher in fructose and the flavors are more developed.  Therefore, the best scenario is to mix under ripe fruit with fully ripe fruit.  This is the ideal scenario.

For me, I rarely have ideal situations in my kitchen.  I usually make the jam from the extra fruit I have that might go bad if I don't use it.  I am a bulk shopper and sometimes I buy more fruit than my family could reasonably consume. Lucky for me, this jam without pectin recipe fills a need...with speed!

You're welcome to leave comments about this recipe.  Have you made it?  Did you modify it to your liking?  Is there another jam recipe you love... Share it with us!

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