Let's make Delicious Strawberry Jam Without Pectin Water Bath or Steam Can

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BESIDES LEMON JUICE, there is another way to avoid buying pectin and I'll tell you what it is...

I'm steam canning a recipe for Strawberry Jam without pectin. Easy recipe for beginners with an introduction to steam canning as an alternative to water bath canning, an approved canning method by the National Center for Home Food Preservation since 2015.

National Center for Home Food Preservation: https://nchfp.uga.edu/how/general.htm...



Recipe for Strawberry Jam without pectin:

5 cups mashed strawberries (about 3 to 4 lbs)
1/2 cup of fresh lemon juice (about 3 )
3 cups granulated sugar for low sugar recipe or, 6 cups full sugar recipe
the rinds of the juiced lemons

Place a small glass plate or saucer in the freezer.

mash the strawberries, stir in the lemon juice, reserve rinds.
Add in the desired sugar, 36 cups
Add in the lemon rinds to the mixture and set on stove in large pot, preferably with a heavy bottom, jam pan or dutch oven. Bring to a boil and cook on high stirring to keep from sticking until it reaches 220 degrees, use a thermometer or until a hard boil that you cannot stir down. boil 1 minute or so, then lower heat slightly and cook for 15 to 20 mins at a medium boil. After 15 to 20 minutes, do a gel check by removing small plate from freezer, put a teaspoon of jam on plate and return to freezer for about 2 minutes. Remove plate from freezer and draw your finger through the jam in the center and look for a path that does not fill back in. If it doesn't fill in it's ready to fill 1/2 pint, or jelly jars. If it is not ready, return to heat and cook another 3 to 4 mins and test again. Fill hot jars to 1/4 inch headspace. place on 2 piece lid and bands, fingertip tight. process in steam canner or water bath canner for 10 minutes. recipe can be doubled.
00:00 Introduction
01:42 preparing strawberries
21:54 final product view