This delicious recipe is written using old-fashioned methods, but rest assured it is perfectly safe to store unopened on the pantry shelf if processed using contemporary techniques (boiling water bath), so don't pass it by if you're concerned. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
This was my first time to make jam. I followed the recipe exactly, although I did put my imersion blender in the strawberries first. Delicious! My husband loves it. He has been using it on bread as jam and on ice cream as a sauce. The consistency is perfect, not to thick and not too thin.
I set out to find a jam recipe that doesn't use pectin. This is delicious, mouthwatering jam - I substituted some Stevia for part of the sugar but otherwise, followed the recipe as written. It took the full 20 minutes plus some before the jam was set properly. We already consumed a tiny jar and initial taste test confirmed this recipe is a keeper. Thanks for posting
I like this recipe because it is simple. My only problem is that I can never get it to be as thick as I want it. I ended up simmering the jam for over an hour. Ultimately it turned out fine but only because we refrigerate it. It tastes wonderful and is not too sweet like most jams on the market. I also added the rind of the lemon to make it thicker.
Excellent!!! I made strawberry jam last year after having success w/ black berry jam. I swore I would never make strawberry again it went so poorly! I followed the pectin recipe and smashed all the strawberries followed the directions but it came out way to runny! I thought okay maybe after a couple weeks it would thicken/set, no luck. I redid the process w/ more pectin then it came out okay. I was so frustrated and vowed to never do again. Well, strawberries were cheap and my son practically lives on PB and Strawberry jelly so I figured I should attempt it again. Since its 1 year later and strawberries are 99 cents a pound I thought lets try again. I looked for a new recipe to try and came across this one and thought awesome no pectin. I followed this recipe to a T and it came out perfect!!!!!!!!!!!!!!!!!!!!!! The only change was I did was 3 cups sugar instead of 4 after checking the reviews. I cooked the whole 20 minutes, it came out in a nice beautiful red color much better than my last year batch w/ pectin done twice. I used 3-1lbs boxes of strawberries and got 46oz of jam, I think I made twice as much last year so debating if I should make more hmmmm well if I do I am using this recipe and I will make again next year!!!!!!!!!!! THANK YOU!!!!!!
Great Jam. Just like grandma use to make. Mine set up good, a little thin like the description says, but the flavor was great. Makes me want to investigate more recipes using the old fashion non-pectrin approach.
Thank you for posting.
Turned out perfect the first time. I did throw in a few extra strawberries and cooked it a few minutes longer than the recipe calls for. We are eating it with the Homemade Honey Wheat Bread also in my favorites cookbook. So good!!!!
I made this last year, after searching for no-pectin recipes. It turned out so well, for my very first time, and I was quite proud of myself. It tasted really good, and my kids actually wanted to eat it. I gave some to my in-laws, and my father-in-law used it on everything, toast, cottage cheese, English muffins and ice cream. I'm waiting for strawberries to go on sale, and will make at least 4 or 5 batches. Thanks :)
This jam is delicious. I have also made peach jam using this method. The key for it setting up, is to cook it a long time. I cooked this one almost an hour, and it was the perfect consistency.
I love this jam! Perfect old fashioned taste. I like big chunks so I only slightly mashed the berries as they cooked.