University of Minnesota Extension
www.extension.umn.edu
612-624-1222
 Menu  Menu

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

Print Email Share

Fruits

Strawberry Jam Without Added Pectin

William Schafer and Isabel D. Wolf

strawberry

Ingredients

Directions

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.

Processing Time in a Boiling Water Canner for Jams and Jellies

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

Source

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

  • © 2016 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy