By evelyn/athens on June 19, 2006
Photo by NoraMarie
Photo by NoraMarie
"This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Lemon-Walnut Scones - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem."
Serving Size: 1 (2257 g)
Servings Per Recipe: 1
"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."
"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."
"Delicious, definitely a keeper! But a DOUBLE batch only makes 6 pints. We weighed the strawberries after hulling and used 4 cups of sugar. Next time I'll cook it 25 minutes, at 15 minutes the jam isn't thick enough to stay on the bread. If it was up to me, I'd reduce the sugar to 3 cups, but hubby prefers it this way. Thanks Evelyn for another great recipe!"
"This was my first time making Jam scored a deal at the farmers market on Strawberries and needed to do something fast with them. I loved the fact that I did not have to put pectin in to make it thicker. I made a double batch, my yeild was 9 jars. This being said I cut back on the sugar, I should have used 8 cups total and I used 4. It is very sweet as the strawberries where at their peak. I also cooked it for almost 45 minutes to get it thick so I'm sure between both those adjustments my yeild changed, but it is very tasty and know that I will not have to go and buy another jar of jam for a long while is great. Thanks for sharing."
"Perfect! I followed directions to a T. Wouldn't change a thing.Thanks Evelyn."
"Excellent. I made this after making my usual pectin jam - no contest. I am now inspired to use pectin-free recipes."
"This has been my "go to" recipe for years. We LOVE this simple jam. It has less sugar then others and it always tastes great. I love that it only uses ingredients that are simple and I have on hand!"
"Great recipe! I made just a few changes, I used 2 cups of sugar and 1 cup of orange blossom honey and used 2 Tbsp of unsalted butter. We are on batch number 3 in less than 2 weeks! DH is warming it in the microwave and using as topping on ice cream. Great reviews on every jar we have passed out."
"My son and I picked somewhere near 16 ltrs of strawberries yesterday, and since I wanted to make jam, I tried this. Great recipe. I might add a bit of lemon rind next time to get it to jell a bit more, but the taste is wonderful. Now, what do I do with 10 jars of jam??? Yum."
"Very tasty! I only added 3 cups of sugar and left out the butter also. Mine took the full 20 mins to thicken decently and I only got 3 pint jars out of it but I will definitely make this again and probably double the batch so I can have more! :) Great recipe thanks!"
"What a wonderful recipe! I followed the instructions as written but I only made a third of it and reduced the sugar because the strawberries were naturally sweet. I did 1 lb (3 cups) strawberries, 3/4 cup sugar, 1/8 cup (2 tbsp) lemon juice, and 1/3 tbsp (1 tsp) unsalted butter. As the previous reviewer stated, the lemon juice really brings out the strawberry flavour, and I think that the butter adds a nice richness to the jam. This one is going into my Keeper File. Will try with other fruits. Thanks for sharing!"
"My first pectinless jam and it came out perfectly! I halved the recipe and omitted the butter. I sliced the strawberries fairly thinly and layered them in the pot covering each layer with some sugar. I cooked the fruit over a moderate heat stirring continuously. At 20 minutes the jam was still fairly syrupy and not nearly thick enough for my tastes so I continued cooking it until I came to the consistency I liked. This added another 10 minutes of cooking time but it was well worth it! The jam was wonderfully thick and the fruit had been pulversized sufficiently by all the stirring. The lemon brings out the strawberry flavour beautifully. This is also perfectly sweetened - not sickly sweet and sticky as some jams can be. I will make this same recipe with other fruits and I am sure I will have great results with them as well."