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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Strawberry Jam Without Added Pectin


Strawberry Jam Without Added Pectin

William Schafer, Food Technologist — Department of Food Science and Nutrition and Isabel D. Wolf, Extension Educator — University of Minnesota Extension

Reviewed 2010 by LouAnn Jopp, Extension Educator — Food Safety.



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.

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