Strawberry jam without added pectin
- 4 cups crushed strawberries (takes about 2 quart boxes strawberries)
- 4 cups sugar
To prepare fruit. Sort and wash the strawberries; remove any stems and caps. Crush the berries.
To make jam. Measure crushed strawberries into a kettle. Add sugar and stir well. Boil rapidly, stirring constantly, until the mixture reaches 220° - 222° F or thickens. Remove from heat; skim.
Fill and process containers as previously directed. The finished product will be thin in comparison to pectin-added strawberry jam. Makes about four, 8-ounce jars.
Reviewed by Lou Ann Jopp, University of Minnesota Extension educator, 2010.