Ingredients for Strawberry Jam Using No Name Pectin
- 4 cups (1kg) fresh strawberries, hulled and sliced
- 1/4 cup (60ml) fresh lemon juice
- Dry Pectin
- Margarine
- 3 cups (600g) granulated sugar
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How to Make Strawberry Jam Using No Name Pectin
- Combine strawberries, sugar, and lemon juice in a large, heavy-bottomed saucepan.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Once boiling, add the no-name pectin and stir vigorously for one minute.
- Continue to boil for another two minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and skim off any foam.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, and place lids and rings on the jars.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude).
- Remove jars and let them cool completely. You should hear a 'pop' sound as the jars seal.
- Once completely cool, check seals. Store sealed jars in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
953g
Fat
0g
Carbs
83g