Strawberry Jam Using No Name Pectin Food

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.

THE EASIEST AND BEST STRAWBERRY JAM

Steps:

• Hull the strawberries (remove leaves and little core) and cut in half or quarter if large and put them in a bowl with the sugar and stir. Leave for 2 hours or better still overnight
• Put macerated strawberries in a high sided pan with the lemon juice and boil for about 20 minutes till set has been reached (see notes below and in my post)
• Ladle into sterilised jars (see notes on how to sterilise jars)

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.