I love homemade strawberry jam. It is such a nice way to preserve fresh strawberries. When it comes to canning strawberry jam this is one of my favorite recipes because it is not dependent on using pectin.
Start canning your strawberry jam with no pectin by preparing your boiling water bath with enough water to cover 4-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Next, stick your jars in the oven at 250 degrees Fahrenheit. Prepare the same number of lids as you put jars in the oven by placing them in a small pan of water and bring it to a boil, then leave it at a simmer. Now that your equipment is ready it is time to start making strawberry jam.
Ingredients to Make Strawberry jam
Steps to canning strawberry jam with no pectin:
Remove all the green stems off the strawberries and wash them.
Blend 8 cups crushed strawberries. (You can just mash them up but the blender is so easy.)
Mix with 6 cups of sugar in a deep pot.
Add 1/2 teaspoon of butter if desired to reduce foaming. Bring to a full rolling boil on medium-high heat. Stir constantly.
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Boil to gelling point (220 degrees F, reduce by 2 degrees for each 1000 feet above sea level).
Place in clean, hot, pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 15 minutes in a boiling water bath at sea level or adjust for your elevation.
Remove the jars from the water bath. Sit the finished jam on the counter and allow them to rest on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Place the sealed jars in a cool, dry area and use them within the next 3 years. After 3-years, the nutritional value begins to decrease.
If you have any questions about how to use a boiling water canner or how altitude affects the amount of time you need to process your produce take a look at our canning basics videos.
