STRAWBERRY JAM (USING NO-NAME PECTIN)

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Strawberry Jam (Using No-Name Pectin) image

I just made this. I used what is called No-Name Pectin (it is the stores brand) It turned out beautifully. Looked more like jelly until you picked it up and seen the seeds.

Provided by tasb395

Categories     Lunch/Snacks

Time 30m

Yield 6 half pints

Number Of Ingredients 5

4 1/2 cups crushed strawberries, about 2 quarts
2 tablespoons lemon juice, prefer fresh
1 (1 3/4 ounce) box no-name dry pectin
1/2 teaspoon margarine
7 cups sugar, measured into bowl

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.

Nutrition Facts : Calories 968.7, Fat 0.7, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 249.6, Fiber 2.9, Sugar 238.3, Protein 0.8

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