Strawberry Jam Using No Name Pectin Recipes

STRAWBERRY JAM (PECTIN ADDED)

Steps:

• Wash strawberries; drain.
• Remove Stems.
• Crush strawberries on layer at a time. (I use a potato masher for this.).
• Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
• Bring to a boil, stirring occasionally.
• Add sugar, stirring until dissolved. Return to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat, and skim foam if necessary.
• Ladle into hot, sterilized jars, leaving 1/4 inch head space.
• Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

STRAWBERRY JAM WITHOUT PECTIN

Steps:

• Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 2 quarts crushed strawberries.
• Combine crushed strawberries and sugar in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Cook rapidly over medium-high heat to gelling point (220°F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
• Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
• Lower the rack into simmer water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

STRAWBERRY JAM RECIPE

Steps:

• Wash the jars, lids and rings with hot, soapy water, making sure to rinse well. To sterilize the jars and keep them hot, place them on a baking sheet in a preheated 175°F (79°C) oven OR in your water bath canner while cooking the jam. Place a small glass plate in the freezer.
• In a large bowl, crush the strawberries and stir in the sugar. Let sit for 1 hour to allow the berries to release their juices. (Or up to 24 hours in the fridge.)
• Add the lemon juice and grated apple. Transfer the mixture to a large stockpot and bring to a boil over medium-high heat. Once it reaches a boil that can't be stirred down, set a timer for 20 minutes. Turn off heat.
• Test for doneness - Remove the glass plate from the freezer and drop a spoonful of the hot jam on the plate. Put the plate back into the freezer for 2 minutes. Remove the plate and run your finger through the jam. If the line stays separated, your jam is ready to be jarred. If the line closes, boil the jam for 5 more minutes and repeat the test.
• Ladle the hot strawberry jam into clean, sterilized jars, leaving a 1/4 inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to fingertip-tight.
• If not canning, let the jars cool completely, tighten bands and store in the refrigerator for up to 2 months.

STRAWBERRY JAM (USING NO-NAME PECTIN)

Steps:

• Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)
• Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
• Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
• Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
• Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
• The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
• The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
• If you don't want to process I see no reason why you can't just put in jars or containers and freeze.