#11 cups to quarts how to
If I can learn to how to make jam without pectin, it’s almost free. Sugar is pennies a pound, and new canning lids don’t cost much either. I’m making jam with strawberries from our garden, to fill jars that I bought a decade ago.
In the worst cases, it’s more like gelatin than jam. Put a natural no pectin jam next to a boxed pectin jam and you’ll see what I mean…one is silky smooth and nicely set, the other one is not nearly as nice.
My main reason is quality and jams made the old-fashioned way usually taste better and have a better finished texture. I don’t like to use the boxed stuff if I can avoid it. My preference is always simple, old-fashioned recipes without added pectin. With all these strawberries, we make a lot of homemade strawberry jam! We’ve got alpine strawberries, and even some exciting new pineberries (white strawberries with a tropical pineapple flavor). Over time we’ve added literally dozens of varieties, from classic June-bearing strawberries to day-neutral everbearing strawberries that fruit all summer long. Seeing their smiles meant that I never wanted to have a year without strawberries in the garden, and every year we add a new strawberry bed or two. Strawberries are what get my littles to the garden every spring, and they’ll pick their fill before spending the rest of the morning happily playing between the rows. Strawberry jam is a springtime classic, and this easy strawberry jam recipe requires just three ingredients and comes together without added pectin.
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