Easy Jam without Pectin
There is nothing better than homemade jam! This recipe is so simple and could be made with any type of summer fruit you could imagine! In fact, it is easy enough for Deb's 8 year old daughter to make all by herself! It can be used for any summer berry or even a combination of berries. Deb uses it to make rhubarb & strawberry jam too! We hope you enjoy it as much as we do!
The steps are very simple and feel free to cut some of the sugar in this strawberry jam recipe if you aren't a sweet lover! Its also amazing because this recipe makes jam without pectin!
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directions for jam without pectin
Begin by crushing the cut strawberries in a large bowl.
Mix together the strawberries, sugar, and lemon juice and let sit for at least an hour.
Transfer to a saucepan and begin to stir over low heat until the sugar is dissolved.
Increase heat to high, and bring the mixture to a full boil.
Continue to boil, stirring constantly, until the mixture reaches 220 degrees F (105 degrees C) or is the thickened consistency of jam.
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and refrigerate. Jam will hold in the refridgerator for a month or two. You can also use a canning method to preserve this jam too.
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We hope you enjoy this tasty, EASY jam recipe. If you make it, please let us know in the comments below! We would love to hear if you use different types of fruits as well!
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