Preserve the taste of the summer berry season by putting together some easy strawberry jam. You can make this jam without pectin, especially if you have some strawberries that aren’t completely ripe yet, as there is pectin in the unripe portions. Strawberries lose pectin and gain sweetness as they ripen. Making a jam without pectin does require more sugar than jam with pectin, so keep that in mind if extra sweetner is a problem for you.
Things You'll Need
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries.
In a heavy-bottomed saucepan, mix together the strawberries, sugar and lemon juice.
Stir over low heat. Increase heat to high when the sugar is dissolved. Bring the mixture to a full rolling boil. Continue to boil, stirring often until the mixture reaches 220 degrees F on a candy thermometer’s readout.
Pour the strawberry mixture into sterile jars, leaving 1/4- to 1/2-inch head space, and seal. Process the jars in a water bath for 10 minutes. If the jam is going to be eaten right away, refrigerate the jam and don’t bother with processing.
To test for jelling
Place three plates in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned!