Hello Nicole! I go really into depth about it in my book Jam Bake, but essentially if filling sterilized jars with jam while it's hotter than 90C/194F there's no need for a water bath, since the point of a water bath is to get the center of the jar to that 100C/212F (which the jam would have been above during cooking). This method is only ok for jams, jellies and marmalades which attain those temps during cooking. It's a common method outside of North American but usually only seen in artisanal production in N. America.
If you would rather water bath the jars, you absolutely can for 5 minutes in sterilized jars or 10 minutes in clean room temp jars. Or just put them straight in the fridge where they'll keep 6 months or so.
I boil jars, lids, and rings in a large pot of water, and keep them there til jam is ready, at which time I remove and drain the jars, fill with the hot jam, and seal with lid and rings. I place them on a rack, and the popping of the seals happens rather quickly. I always keep them in our spare fridge to ensure freshness. Been doing for years June thru September, using fruits when they’re at their peak. I do use a low sugar pectin, though. Do they gel without? Lois from New Jersey, USA
Hi Lois! Strawberry jam will definitely gel without added pectin, but you'll also get a lower yield and a more concentrated flavor. The last batch I made I used low sugar pectin for a change, and I like it that way as well!
Hi there! The addition of citric acid is a nice touch. I’ll need to try it in my next batch of strawberry jam. As a long time preserver, though, I was surprised to see that the jam in this recipe was not processed in a boiling water bath or steam canner. As there was no mention of refrigeration for storage, I was a bit confused. Can you let me know Camilla’s intent? Thanks!
I'd say use common sense! If it's very hot indoors-- say about 23C, then I'd refrigerate, but otherwise as long as the fruit is well mixed with the sugar my experience is that it's always worked well!
Hello Nicole! I go really into depth about it in my book Jam Bake, but essentially if filling sterilized jars with jam while it's hotter than 90C/194F there's no need for a water bath, since the point of a water bath is to get the center of the jar to that 100C/212F (which the jam would have been above during cooking). This method is only ok for jams, jellies and marmalades which attain those temps during cooking. It's a common method outside of North American but usually only seen in artisanal production in N. America.
If you would rather water bath the jars, you absolutely can for 5 minutes in sterilized jars or 10 minutes in clean room temp jars. Or just put them straight in the fridge where they'll keep 6 months or so.
I boil jars, lids, and rings in a large pot of water, and keep them there til jam is ready, at which time I remove and drain the jars, fill with the hot jam, and seal with lid and rings. I place them on a rack, and the popping of the seals happens rather quickly. I always keep them in our spare fridge to ensure freshness. Been doing for years June thru September, using fruits when they’re at their peak. I do use a low sugar pectin, though. Do they gel without? Lois from New Jersey, USA
Hi Lois! Strawberry jam will definitely gel without added pectin, but you'll also get a lower yield and a more concentrated flavor. The last batch I made I used low sugar pectin for a change, and I like it that way as well!
Thank you!
Hi there! The addition of citric acid is a nice touch. I’ll need to try it in my next batch of strawberry jam. As a long time preserver, though, I was surprised to see that the jam in this recipe was not processed in a boiling water bath or steam canner. As there was no mention of refrigeration for storage, I was a bit confused. Can you let me know Camilla’s intent? Thanks!
Thanks Nicole, let me check the storage instructions with Camilla :)
Are there any temperature restrictions to bear in mind when macerating fruit at room temperature? Thanks
I'd say use common sense! If it's very hot indoors-- say about 23C, then I'd refrigerate, but otherwise as long as the fruit is well mixed with the sugar my experience is that it's always worked well!