How to Make Strawberry Jam Without Pectin

Pectin is used to achieve the gelatin-like texture in jams. Aside from texture, it is also responsible for the high sugar content in jam. Pectin bonds with the sugar to get that "jiggly" effect. Unfortunately, it is not a very healthy combination. There is a way to make jam and eliminate the pectin.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 cups strawberries
• 5 cups sugar
• 2 tbsp. lemon juice
• Canning jars
• Candy thermometer
• Boiling water canner

1. Crush strawberries in a bowl.

2. Combine strawberries and sugar in a saucepan.

3. Boil, stirring constantly, until thermometer reaches 220 degrees farenheit. Add lemon juice.

4. Pour mixture immediately into your canning jars, leaving about one half inch between the jam and the rim. Place lid on jar.

5. Place your canning jar in the boiling water canner. This will ensure a proper storage environment, and keep your jam bacteria free. Enjoy!

Tips & Warnings

• The boiling temperature is very specific! Be sure to boil until the thermometer reaches 220 degrees. Boiling for more or less time, may cause your jam to have an undesireable texture.

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