Classic Strawberry Jam with Apple Pectin and Stevia

 

When I shared the above photo on social media, I was asked, "Why apples in  your strawberry jam?" I had nearly forgotten that this wasn't normal.

My memory of my mom making strawberry jam when I was a girl is going to the grocery store for pectin (Sure Gel) and finding that other jam makers in the community had stripped the shelf bare. Sometimes we'd go to several grocery stores before finding enough pectin. 

I always enjoy learning new techniques, especially if they mean less reliance on purchased products, so when I saw a recipe in Cooks Country magazine that used an apple for pectin, I decided to try it. I loved the result and have used this recipe every year since then.

There are disadvantages of using an apple for pectin. Some of the modern kinds of pectin require less sugar and no cooking which makes jam making faster. A cooked jam does take longer and the flavor is a little different than the non-cooked type of jam. 

But if you'd like to try making jam the way your great-grandmother may have made it, here is the recipe I use. 

Classic Strawberry Jam with Apple Pectin

3 lb strawberries

3 cups of sugar (or alternative sweetener)

1 large Granny Smith apple, peeled and shredded (about 1 1/4 cup)

2 T lemon juice

Cap, wash, and crush strawberries. I use an immersion blender. Add all other ingredients. Boil until thick. I found this took about 15 minutes of a rolling boil. Cool. Freeze.

Jam is notorious for boiling over if you walk away. This pan wasn't very full, but the jam foamed up and over the pot. You don't need to constantly stir it, just keep an eye on it and stir occasionally.

The jam will thicken as it cools so it can be hard to know when it has cooked long enough. To test when the jam is thick enough, I keep a small glass plate in the freezer. When I think the jam has cooked long enough, I place a teaspoon of jam on the plate and return it to the freezer for two minutes. I then drag a finger through the cooled jam to text its thickness. You can see here the difference that a few additional minutes of cooking did for the jam. When it is finished it will be a dark red and there will be no sign of the grated apple.

I have also used this recipe for red raspberry jam. I assume it could be used for other fruits.

I've read that Granny Smith apples have more pectin than some other apple varieties, but one year I used Ginger Gold apples in my raspberry jam and it turned out great.

I usually substitute stevia for some (or most) of the sugar. One teaspoon of pure stevia is equal in sweetness to one cup of sugar. I've done as little as 1/2 cup of sugar and replaced rest of the sugar with stevia and my family never knew the difference.

I freeze the jam and find that it keeps its color and texture perfectly even after several years. 

I'd love to hear if you have experimented with apple pectin or stevia in jam making.