Rating: 4.5 stars 4.5
906 Ratings
  • 5 star values: 649
  • 4 star values: 171
  • 3 star values: 56
  • 2 star values: 19
  • 1 star values: 11

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
40
Yield:
5 cups
Advertisement

Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

To test for jelling

Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!

Nutrition Facts

85 calories; protein 0.2g; carbohydrates 21.9g; fat 0.1g; sodium 0.2mg. Full Nutrition
Advertisement