How to Make No Pectin Strawberry Jam

When our locally grown strawberries are in season, a batch of homemade jam is on the agenda. This recipe doesn't require using pectin, and it comes out perfectly every time!

Course Condiment, Condiments

Cuisine American

Keyword Strawberry Jam, Strawberry Preserves

Prep Time 30

Cook Time 15

Processing Time 15

Total Time 1

Servings pints

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Canning Kit large pot, rack, lid, funnel, tongs

Ingredients

2 quarts fresh berries 4 pints
6 cups of sugar
1 pat of butter

Instructions

If using strawberries, hull them first; then wash and then drain.
Mash them, in layers. (I pulse them in my food processor until they are the size I prefer… small chunks, but not totally pureed).
Combine the strawberries, (or any kind of berry with the sugar and stir until blended.
Bring to a continuous roll, stirring frequently, so it doesn’t stick.
Bring to a gel stage (approximately 10 minutes).
To test if the fruit is at the gel stage, I like to chill a plate in my freezer. Spoon a little of the cooked fruit on the cold plate. Run your finger through it, and see if it separates. Let is sit a minute more and feel the texture. If it gels, it’s ready.
Pour into sterilized clean class jars with lids.
Set the filled jars in a rack, covered by at least 2” of boiling water. Keep the pot covered and set a timer for 15 minutes, from when the water begins to rapidly boil.
Remove from the pot, carefully, with a jar lifter onto a clean towel.
Listen for the “pop” of the vacuum on the lids…and/or press a finger on the top. If it’s firm, you have a good vacuum.
If a jar is not sealed, properly, you can repeat the water bath boil method, or refrigerate this jar and eat within 2 weeks.

Notes

A few tips: Plan on 2 hours, from start to finish. Sterilize the jars and lids in hot, simmering water. You will need a set of long tongs or a can lifter (look for canning supplies). Have clean cloths ready and a good set of oven mitts-- the boiled jam reaches about 217°F degrees! Canning is not hard to do.
I get four pints of crushed strawberries out of 6 baskets of strawberries