Strawberry Jam - Without Pectin
This is a Traditional Jam
This recipe does not require the addition of pectin due to the high amount of natural pectin present.
- 5 kilos of strawberries
- 6 cups of sugar
- Select the jars you are going to use and make sure you have new lids. Sterilise the lids and jars (in boiling water).
- Wash and hull the berries carefully.
- Combine the berries and sugar in a tall, heavy saucepan. Crush to release the juice.
- Bring slowly to the boil, stirring occasionally, until the sugar dissolves. Then boil rapidly till thick, about 40 minutes. As the mixture begins to thicken, stir frequently to prevent scorching.
- Test for doneness – 105 degrees C with a thermometer or when the jam sheets off the spoon.
- Remove from heat and skim off any foam that formed during boiling.
- Pour into the jars, leaving a one to two cm headspace. Wipe the rims of the jars with a clean, damp cloth. Put on the lids and tighten finger tight.
- Place the jars on a rack in a large pot that you are using for a boiling water bath processor. Process for 10 minutes. Start 'timing' once the water has returned to the boil.
- When the processing time is up, carefully remove the jars from the boiling water bath with a jar lifter.
- Allow the jars to cool. Check seals. Label and store.
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