Strawberry Jam Without Added Pectin
- 4 cups crushed strawberries (takes about 2 quart boxes strawberries)
- 4 cups sugar
To prepare fruit. Sort and wash the strawberries; remove any stems and caps. Crush the berries.
To make jam. Measure crushed strawberries into a kettle. Add sugar and stir well. Boil rapidly, stirring constantly, until the mixture reaches 220° - 222°F or thickens. Remove from heat; skim.
The finished product will be thin in comparison to pectin-added strawberry jam. Makes about four, 8-ounce jars. ADD: Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids.* Process in a boiling water bath. See chart below.
* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.
|Jar size||Elevation||Processing time|
|Half or quarter pints||0-1000 feet||5 minutes|
|Half or quarter pints||1001-2000 feet||6 minutes|
|Half or quarter pints||2001-3000 feet||7 minutes|
|Pints||0-1000 feet||10 minutes|
|Pints||1001-2000 feet||11 minutes|
|Pints||2001-3000 feet||12 minutes|
Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies
Reviewed by Suzanne Driessen 2016