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 photo by TerrorInTheKitchen
photo by TerrorInTheKitchen
Ready In:
6 half pints


  • 4 12 cups crushed strawberries, about 2 quarts
  • 2 tablespoons lemon juice, prefer fresh
  • 1 (1 3/4 ounce) box no-name dry pectin
  • 12 teaspoon margarine
  • 7 cups sugar, measured into bowl


  • 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.

Questions & Replies

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  1. 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.
  2. 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:


My passion is cooking, I have been baking and cooking since I was young. With 2 working parents it was essential. <br> <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. <br> <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. <br> <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. <br> <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. <br> <br>I live with my hubby and 3 kids (11,6,5), and one cat, who is part in-door, out-door. <br> <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.
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