This no pectin, Platter Strawberry Jam is a quick, easy and delicious small-batch strawberry jam. Simply cook and leave to cool for 12 hours in a shallow dish on the counter, then refrigerate and enjoy!
Happy Sweet Saturday! Strawberry season is winding down here in central Ontario, but I imagine many parts of Canada are still or about ready to pick, so I wanted to share this easy and fun Strawberry Jam before the season passes by.
(For those that are well past local strawberry season, this jam needs only 1 quart of strawberries, so it’s easy to make any time you can get your hands on a quart of strawberries!)
I saw the recipe for this Old Fashioned Platter Strawberry Jam in the current issue of the LCBO’s Food & Drink magazine. I was immediately intrigued by the method and as luck would have it, I had a 6 quart basket of freshly picked strawberries in my fridge to use up :)
The concept of platter strawberry jam is simple: simply fruit, left mostly whole, sugar and a little lemon juice. This Old Fashioned Platter Jam uses no added pectin (since I imagine the pioneers didn’t have a box of Certo™ in the cupboard.) The mixture is cooked on the stove-top until it thickens slightly, then it is poured on to a platter (or large, shallow plate, if you will). Once it cools, it is covered and left on the counter for about 12 hours. At that point, it can be jarred and refrigerated.
The resulting platter jam is a delicious, soft set jam, almost jelly-like and full of large pieces of fruit. It’s perfect for use on toast or scones, on shortcake, or ice cream or as I have used it here, in tarts!
These tarts were inspired by a childhood food memory. When I was young, my great Aunt used to make tarts like these every time we visited. Simply tarts shells, filled with sweet jam and topped with a dollop of lightly sweetened whipped cream, it was (and still is) a perfect sweet bite and it’s so easy to make up for entertaining or a lovely little dessert.
Cook’s Notes for Platter Strawberry Jam
This platter jam is a small-batch jam that is intended for short term use and must be refrigerated. It will keep well in the fridge for at least a month. It can be preserved, if you like, using a hot water bath sealing method.
When it comes to the “platter” part, look for something that is large and evenly shallow. You are aiming for a thin, even layer of jam as it sits. You don’t have to take the platter part completely literally, though. It could be a platter, if you have one, but most of us have the perfect thing at hand already – a glass 9×13 (or 10×14) shallow baking dish. Don’t use an aluminum tray, as the aluminum will react with the jam and you will end up with a metallic tasting end product. Most baking sheets are aluminum, so they aren’t good choices.
As noted, as this jam only needs a quart of berries, you can make up a batch of this jam any time. Obviously the quality of the end product will be dictated by the quality of the berries you start with, so when strawberries are in season in your area, save a few for this one :)
And of course, there’s the tarts! I’ve included simple instructions in the recipe card below, but it’s obviously just a baked tart pastry shell, filled with this lovely jam and topped with a dollop of freshly whipped and lightly sweetened whipped cream. They are ooey, gooey good, in the best possible way, so a plate and fork is recommended :)
Old Fashioned Platter Strawberry Jam
Easy, delicious, no added pectin small-batch strawberry jam. Simply cook the jam and allow to cool/set on the counter in a shallow platter, then refrigerate and us.
- 1 quart whole strawberries *See notes
- 3 1/2 cups white sugar
- 1/4 cup lemon juice
Rinse berries and hull. If strawberries are small-medium, leave whole. If they are large, cut in half.
Have a 9x13/10x14/11x15 shallow glass baking dish or similar size flat, shallow platter or food-safe serving tray out and ready. The larger the better. (Do not use anything aluminum, as it will react with the jam, leaving a metallic taste. Most baking sheets are aluminum, so they are not a good choice.)
In a large, heavy-bottomed pot or Dutch oven at least 5-6 inches deep, stir together the berries, sugar and lemon juice. Place on the stove-top over low heat and cook, stirring, until sugar is dissolved. This will take 8-10 minutes. Increase heat to medium and stirring, bring mixture to a boil. Continue stirring and boiling for about 10 minutes, or until mixture thickens slightly. Immediately (but carefully!), pour mixture on to your platter or in to your baking dish. It will be quite liquid still at this point. Allow to stand until cooled, then cover with plastic wrap and let stand in place (don't move it) on your counter, at room temperature, for 12 hours. After 12 hours, remove jam to a jar or jars and refrigerate. Use from the refrigerator for up to 1 month.
Makes 3-4 cups of jam.