Strawberry Jam Using No Name Pectin
Capture the essence of summer with this easy and delicious Strawberry Jam Using No Name Pectin. Bursting with the natural sweetness of fresh strawberries, this recipe combines just four simple ingredients—ripe strawberries, granulated sugar, No Name Pectin, and water—to create a velvety, homemade jam that's perfect for spreading, topping, or gifting. In just 35 minutes, including prep and cooking time, you’ll have a batch of flavorful jam that yields 64 servings. The step-by-step process ensures a perfect balance of flavor and texture, whether you prefer a chunky or smooth consistency. Sealed in sterilized jars or stored in the refrigerator, this strawberry jam preserves the taste of freshly picked berries and is perfect to enjoy on toast, desserts, or paired with your favorite breakfast treats. Make something truly homemade with this no-fail recipe for strawberry jam!
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Recipe Information
Ingredients
- 4 cups Fresh strawberries
- 4 cups Granulated sugar
- 1 packet No Name Pectin
- 1 cup Water
Instructions
Wash and hull the strawberries, removing any green tops or spoiled spots.
In a large mixing bowl, mash the strawberries using a potato masher or fork until you achieve your desired texture. For smoother jam, puree them in a blender or food processor.
Measure exactly 4 cups of mashed strawberries and place them into a large, heavy saucepan.
Add 1 package of No Name Pectin and 1 cup of water to the saucepan. Stir until the pectin is fully dissolved.
Set the saucepan over medium-high heat, stirring constantly. Bring the mixture to a full rolling boil (a boil that does not stop bubbling when stirred).
Once boiling, add 4 cups of granulated sugar to the mixture. Stir to combine.
Return the mixture to a full rolling boil, stirring constantly. Boil for exactly 1 minute, then remove the saucepan from heat.
Skim off any foam that may form on the surface of the jam with a spoon.
Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean and seal tightly with lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing, or store in the refrigerator for immediate use.
Allow the jam to cool completely at room temperature. Check the seals on the jars and refrigerate any that did not seal properly.
Enjoy your homemade strawberry jam on toast, desserts, or as a topping for yogurt!
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 851.2 g | 310% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 829.6 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
