8 cups crushed hulled strawberries
6 cups granulated sugar
In a large deep stainless steel saucepan, combine strawberries and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture reaches a temperature of 216 F (or above the boiling point of water at the altitude where you live. The altitude of where I live is 4,000 feet with a boiling point of water at 216 F). Measure the temperature with a candy or jelly thermometer.
Freeze jam or can with a water bath canner for 10 minutes.
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Recipe taken from the 2006 version of the “Ball Complete Book of Home Preserving.” For additional canning instructions, see page 26. When I make this jam I cook it on a low heat stirring occasionally, then stirring frequently as the temperature gets closer to 216 F. With this method it takes about 3 hours.
Old Fashioned Strawberry Jam (with no added pectin)
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4 comments:
Does this recipe work with apricots?
You can make apricot jam without pectin but I don't have the Ball canning book to check on the processing times and the sugar ratio. Check the Ball canning book or your local extension service for processing times and the specifics for apricots. Good luck!
why don't you use pectin?
i recently made raspberry jam (it was so much better than store bought) using the ball recipe.
-jess, thekosherfoodies.com
Hi Jess, My body is hypersensitive to several ingredients that are overly processed at high heat. I am able to eat natural pectin found in fruits but avoid the packaged powdered pectin found in stores due to it being highly processed.
Those that are simply avoiding MSG and other harmful ingredients wouldn’t need to avoid pectin but for those of us who are hypersensitive to free glutamate avoid it.
Glad to hear your raspberry jam turned out well.
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