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Strawberry Jam (Using No-Name Pectin)

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“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.”
6 half pints

Ingredients Nutrition

  • 4 12 cups crushed strawberries, about 2 quarts
  • 2 tablespoons lemon juice, prefer fresh
  • 1 (1 3/4 ounce) boxno-name dry pectin
  • 12 teaspoon margarine
  • 7 cups sugar, measured into bowl


  1. 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)
  2. 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.
  3. Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
  4. 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.
  5. 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.
  6. The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
  7. 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.
  8. If you don't want to process I see no reason why you can't just put in jars or containers and freeze.

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