Strawberry Jam (Using No-Name Pectin)
"I just made this. I used what is called No-Name Pectin (it is the stores brand) It turned out beautifully. Looked more like jelly until you picked it up and seen the seeds."
photo by TerrorInTheKitchen
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
6 half pints
ingredients
- 4 1⁄2 cups crushed strawberries, about 2 quarts
- 2 tablespoons lemon juice, prefer fresh
- 1 (1 3/4 ounce) box no-name dry pectin
- 1⁄2 teaspoon margarine
- 7 cups sugar, measured into bowl
directions
- Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)
- Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
- Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
- Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
- Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
- The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
- The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
- If you don't want to process I see no reason why you can't just put in jars or containers and freeze.
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Reviews
-
I am not a fruit lover but I made this for my husband and he said it was amazining. So far I have made this recipe twice and had gotten a thumbs up both times. I also find it very easy to make. -
LOVE IT!!! i cant can anything since i dont have the supplies or the space since i live in an apt. i modified this recipe to yield about a pint. IT'S DELICIOUS!! see my blog for the alterations: http://terrorinthekitchen.blogspot.com/
RECIPE SUBMITTED BY
My passion is cooking, I have been baking and cooking since I was young. With 2 working parents it was essential.
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<br>I am trained as a Professional Cook, even have a cooking certificate, lol. The best education I ever got was going to cooking school.
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<br>I spent 3 years cooking in a gas station restaurant and all was well working there, but my heart still wanted to cook for kids. October 2008 I finally got the job I wanted. I been cooking for the kids for just over a year now and I love every day of it. The kids are great, some frustration, but it is all good, they are so smiley everyday, how could you not like work when you have a bunch of smiling faces looking at you.
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<br>Another good thing about my job is I get the summers off. I had a pretty good summer, I got to tend to my garden and get a bunch of stuff into the freezers, I was given a second freezer this summer. I have been planning on eating mainly out of the freezers so we can save some extra cash for Christmas.
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<br>I have plans on finding some nutrition courses that I can do online, just for dabbling in, it would sure help with cooking for the kids.
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<br>I live with my hubby and 3 kids (11,6,5), and one cat, who is part in-door, out-door.
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<br>I really want to get back into losing weight this school year, it has been 1 1/2 years since I lost about 15 pounds, I have maintained that loss though. I would still like to lose another 10 pounds.
