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no-pectin strawberry raspberry jam

July 7, 2008

zora naki

no-pectin strawberry raspberry jam:

8 cups raspberries (fresh or defrosted – frozen berries collapse which can screw with your measurements – measure before you freeze)
8 cups strawberries (fresh or defrosted)
12 cups sugar
1 cup lemon juice (fresh squeezed)

Combine raspberries and strawberries in a large (and i mean big) stainless steel pot with sugar. let stand for an hour. Add lemon juice and bring to boil over medium-high heat, stirring consistently. You want a rolling boil maintained without overflowing the pot. Keep at this for 25-30 minutes.

Testing for set:

  1. Cold plate: stick a small plate in the freezer to chill. Ladle a small spoonful of jam on the plate and wait a few minutes. Has it gelled to a jam-like consistency? No? Keep cooking. Not sure? Keep cooking. Nothing sucks more than having to unseal jam jars the next day and recook your jam (believe me, i know).
  2. Sheet: take a cold metal spoon and scoop up some jam-in-progress. Count to 20 and slowly tilt it. Does the jam run off in one big stream? Keep cooking. Does it ooze in several drops at a time, that slowly join into a sheet drop? It’s done.
  3. Eyeball: i’ve noticed that the consistency of long-slow-cook jam changes after about 20-25 minutes. The bubbles get stickier and glassier looking – similar to what you see if you’ve ever made caramel. The jam thickens up as you cook it down and you notice a difference in the texture as you stir.

Sterilize your jars in a boiling water bath beforehand (10 minutes at a rolling boil), soften your snap lids (warm water to soften the rubber seal), inspect your rings for rust/dents from previous use.

Ladle jam into jars (use a wide-mouth funnel if you have one), leaving 1/2 inch headspace between the jam and the rim of the jar. Wipe the rim and the inside/outside of the rim with a clean damp (lint-free) cloth.

Seal the jars and process back in a boiling water bath for 10 minutes (keep them upright).

Let cool on a rack. You will know that a vacuum seal has been created when you hear the “ping” of the metal lid getting sucked down. If you’re not sure, test them the next morning by pressing down on the lid. If there is flex in the lid, the jar has not sealed so you need to throw it in the fridge and use it first. Do not try and re-process with the same lid.

This recipe made the equivalent of 13 x 250 mL (8 oz) jars of jam when i made it yesterday. You can always halve the recipe if you so desire.

it has been a canning weekend: strawberry jam, strawberry/rhubarb jam, strawberry/raspberry jam, and raspberry jam. i’d rather make a huge mess and get it over with, all at once.

i made bread and butter pickles for the first time (dead easy – vinegar, sugar, spices – boil – cover for 5 minutes – can), including a batch with my purple cauliflower. It tinted the jar a lovely beet colour.

harvested my first beets and blueberries this past weekend. combined everything you see below (+ raspberries) into an ill-advised backyard salad (beets, carrots, peas, shallots, raspberries, vinaigrette). not a recipe worth sharing, although i did feel very virtuous consuming it.

now i’m off to mop up my sticky kitchen.

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10 Comments

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  1. July 9, 2008

    That looks divine. I have never made jam before but this recipe sounds easy enough for me. Maybe I’ll get around to it when blackberries are here…and temps cool a little…heatwave has me putting off making the zucchini bread I love…

  2. July 14, 2008

    I’ve never made jam before either..but Kate’s right, this does look simple enough for me too! I think I’ll have to stock up on fruits at the next Farmer’s Market and give it a go!!

  3. July 15, 2008

    Thank you for the recipe! I found a big canner at a yard sale for $3 and am dying to give it a try. Need to put something other than soy wax candles in those canning jars! 🙂

    Off to check out the rest of your blog.

  4. Jamie #
    July 27, 2008

    I just received strawberries and raspberries from a friend’s mom. I ggogled for a recipe and got your post….it is now in my favorites.

    I love what your doing and I am lit up!

    Has everyone heard Al Gore’s speech of 7/17? find it in it’s entirety on Sustainable Dave’s website or you tube. It is fantastic, he’s a hero.

    By the way, where do you garden, I live very far north (very far) and wonder about my growing possibilities.

  5. Rachel #
    June 18, 2009

    I’ve been looking for a pectin-free jam recipe! How long can you store the jam? Does it need to be stored in the refrigerator?

  6. June 18, 2009

    Hi Rachel,

    The jam does not need to be stored in the fridge if you process it in a boiling water bath and seal the jars properly (listen for the ping of the vacuum seal). The jam is good for 6 months to a year after that if you store it in a cool, dark place. But keep it in the fridge after you open the jar!

  7. January 23, 2011

    We are producers of:
    -Harvesting machine for cherries, plums, olives…

    -Harvesting machine for raspberries and blackberries

    Best regards,

    Za Elektronik
    Petrovic Srbobran ing.el
    Zivkovic Slobodan
    Site:www.tresac.co.rs

  8. jen #
    July 14, 2011

    can I freeze this jam instead of canning it? (I don’t have a canner)

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