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strawberry jam in a jar and on some toast. There's a knife on the toast after spreading it and a couple of strawberries on the counter.
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5 from 1 vote

Strawberry Jam Without Pectin

Prep Time20 minutes
Cook Time50 minutes
Additional Time2 hours
Total Time3 hours 10 minutes
Course: Desserts
Cuisine: American
Servings: 4 -6 jars
Calories: 1273kcal
Author: Julie Pollitt

Ingredients

  • 2 quarts of crushed strawberries
  • 6 cups of sugar

Instructions

  • Boil the jars and lids and set aside.
  • Crush the strawberries. (I used a potato masher).
  • Combine the strawberries and sugar into a very large saucepan.
  • Bring slowly to a full boil, and stir occasionally until the sugar dissolves.
  • Cook rapidly until it thickens, about 40 minutes.
  • As it thickens, stir it frequently to make sure it does not stick to the pan.
  • Pour into clean jars and place the lids on top (leave about 1/4 inch headspace so the jam can expand slightly). Give them a little bit of time to seal - you will hear a pop when they seal.

Notes

Boil the jars and lids for about 10 minutes to sterilize them.
Make sure your saucepan is very large or your jam might boil over.
Stir often during the 40 minutes or your jam might stick to the bottom.

Nutrition

Serving: 1 | Calories: 1273kcal | Carbohydrates: 327g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 6mg | Fiber: 7g | Sugar: 316g