Strawberry Jam without Pectin
A delicious low sugar no pectin recipe that taste like summer
Equipment
- Waterbath Canner
- Large Stock Pot
Ingredients
- 5 lbs Prepared Strawberries
- 3½ Cups Granulated Sugar
- ¼ Cup Lemon Juice
Instructions
- In a large stock pot bring all ingredients up to temperature over medium low heat.
- Meanwhile prepare jars by washing jars in warm soapy water and bringing to a boil in water bath canner or large stock pot to sanitize. Leave in hot water with lids until ready to use.
- Mash strawberries with a potato masher until desired consistency is reached. Stir and increase heat to medium high.
- Stir frequently to prevent scorching. Boil mixture until it reaches 220 degrees or gel stage as determined by using the back of a frozen spoon to test.
- Ladel jam into hot jars leaving ¼ inch of headspace. Wipe down rims and center lid. Hand tighten ring and return to boiling water for 5 minutes processing time.
- Remove from water and set on a towel to cool. Check seal before storing.