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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.

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


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

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