Can strawberry jam be made without sugar and without cooking?
(I came to the conclusion that in the 1800s, they may not have had sugar or pectin) Raw is better than cooked and NO SUGAR is certainly better than even one granule of sugar. Thanks Dawn. A. Dawn, First of all, the answer is yes, absolutely, you can make no-cook jam with some pectin (a thickener) and eliminate the sugar if you wish–especially if you have wonderfully ripe and sweet fruit. I have a friend who makes no-cook berry jam in Maine and swears by it. I always wanted to try it myself, so if you have a recipe, feel free to share because I’d love it. However, I’m pretty certain that you need the consistently low temps of a fridge or freezer to do it, and so these types of jams are probably of the modern electrical era. Were you to just set out your jam in a cool place, it would grow bacteria. This is where the sugar comes in. You wonder if people didn’t have much back in the 1800s. In general, sugar had become readily available to the middle class people living in urban areas of E
