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Strawberry Jam Without Added Pectin

William Schafer and Isabel D. Wolf



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.

Fill and process containers as previously directed. The finished product will be thin in comparison to pectin-added strawberry jam. Makes about four, 8-ounce jars.

Reviewed by LouAnn Jopp 2010

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