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


  1. Select the jars you are going to use and make sure you have new lids. Sterilise the lids and jars (in boiling water).
  2. Wash and hull the berries carefully. 
  3. Combine the berries and sugar in a tall, heavy saucepan. Crush to release the juice.
  4. 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.
  5. Test for doneness – 105 degrees C with a thermometer or when the jam sheets off the spoon.
  6. Remove from heat and skim off any foam that formed during boiling.
  7. 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.
  8. 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.
  9. When the processing time is up, carefully remove the jars from the boiling water bath with a jar lifter.
  10. Allow the jars to cool. Check seals. Label and store.

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