How to Make Strawberry Jam Without Pectin | Useful Knowledge

Strawberry Jam without pectin is simple and easy to make. Our old fashioned homemade strawberry jam has only two ingredients: strawberries and sugar! Great taste and Recipe included.
Homemade Strawberry Jam Recipe - no pectin:
Equal parts of crushed strawberries and sugar
We show you the old fashioned of how to make and can strawberry jam. It's very easy to make and simple to can in mason jars. Enjoy the bounty of summer strawberries even during the winter!
Note: An example recipe of 6 Cups crushed strawberries and 6 Cups of sugar will require (6-8) 8 oz mason jars (jelly jars) for canning.
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Man with the Knowledge: Jamie Hardy
Editor: John Andrews (UberonN)
Creator: Mark Davies
Email: [e-mail]
Bama Country Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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[@mh8112]

Just made strawberry rhubarb jam, low sugar, no added pectin. Added about 4 Tbsp lemon juice, and a few lemon seeds and a bit of the pulp, supposed to have pectin in the pulp and seeds. Cooked it down for about 30-45 minutes or so. Turned out perfect. Don't need all that sugar. Like the idea of the oven method. Will have to give that a try! Nice video ☺️

[@shaylaster1607]

I’m making my 2nd batch today! My husband went thru the 1st batch fast! Thx you doing this video! It’s just like my granny’s- I wasn’t able to get her recipe! But this taste just like hers! Very nostalgic! This is easy and delicious- it’s so rewarding to make your own foods and preserve them!

[@useful.knowledge]

Hi. Thanks for your kind comments. I agree about it being rewarding to make and preserve you own foods. Enjoy!

[@rianhidayat1313]

​@@useful.knowledgeWrite the recipe in the comments because I don't speak English

[@shaylaster1607]

I’m back/ 3rd batch! My hubby ate all of it with my homemade biscuits!!! Thx u !

[@useful.knowledge]

😂. Sounds like he loves strawberry jam!

[@hayleydavies447]

I usually make jam with pectin and decided to look up how to do it without it and I found this video. I tried it and it tastes amazing!! I did two batches and the first one I kept cooking until it was as thick as I usually eat it but once it cooled it got too thick. the 2nd batch I didn't cook it as long and it was the right consistency once it cooled. best jam! I love the taste and you can do so much all at the same time and it takes less sugar and still tastes just as good if not better!

[@useful.knowledge]

+Hayley Davies We're glad that you tried this jam. You're correct it takes a lot less sugar than jam with pectin. It takes longer to cook but its worth it!

[@imianimations-sq5pc]

Hayley Davies wat is pectin ?

[@anazvambaia5490]

UsefulKnowledge

[@ericas4859]

👍🏻😉

[@briha3142]

I’ve heard from other KZbinrs who are making jams, that a dab of butter while it’s simmering will keep the foam from happening! I will try it, once I get all my supplies together, for this first endeavor of jam-making and syrup-making! You are awesome, brother! Thanks for sharing!

[@useful.knowledge]

Thanks!! The butter is definitely an old trick to keep the foaming down. I don’t know why but I feel like I can taste the butter. That’s the main reason why I just take the skim off or let it reduce. Have fun making jam!! It is fun!

[@namehidden8854]

The foam is cell wall fats and is totally fine except it separates. Butter definitely will help keep it in.

[@robinsullivan5472]

My grandma taught me to do the same thing. It works!

[@joannestarr2726]

I was a bit warry of this method but decided to try it last year. I made about 24 pint jars. The jam was fabulous. My grandkids loved it. The 24 jars were all eaten up in 10 months. No problems with spoilage at all, which I was watching for very closely. I'm back watching this video again and making more. Thank you

[@useful.knowledge]

Thanks so much! Those old fashioned ways do still work. Best of luck canning.

[@gthangguthrie3213]

I've always used the water bath method to can food. I tried your oven method and it it worked beautifully! Thank you for posting this.

[@useful.knowledge]

Thanks! We called it oven but we found out that the real term is open kettle method.

[@lindaredmon1810]

@@useful.knowledgelovyour recipies

[@useful.knowledge]

@@lindaredmon1810 thanks!!!

[@annadavis6361]

Now that looks awesome!!!! Can't wait to do this, Thank you much!

[@TJ-gp6to]

WoW!!! So helpful. New to canning. No pectin & No water bath method! Love keepin it simple ❤️ thanks

[@alfredstclair192]

ok I just finished 18 cups of jam and it turned out amazing I got 8 jars 500ml jars and 4 250ml I am done and happy happy :) I want to thank you for all your guidance along my jam journey :) your the best..

[@useful.knowledge]

Shelley St.Clair. Awesome! I'm happy that you had success!

[@GrammerAngel]

When we were kids, we would go to my great aunt Helen's farm house and spend the first day picking the berries. We'd get a good night sleep and start the next day prepping the berries. Then the canning began. There was no A/C at the farm, and it would get over 100 degrees in the house. In one day we would "put up" almost 50 pints of jam. The best part was sitting in the kitchen waiting for the "pinging" to begin. As kids, we would run around the kitchen counting pings. It was so much fun! That night, we would go into town to the Barefoot Inn and have fried catfish and pie. What memories I still have of those summer days.

[@useful.knowledge]

Thanks so much for sharing your awesome memories of canning when you were a child. It reminded me of my grandmother and canning figs!

[@susann5344]

My first time canning. I was so excited when I heard the ping. Thank you for this video and helping me to become less intimated by the canning process.

[@useful.knowledge]

Awesome!! Thanks for sharing!

[@susann5344]

You’re welcome.

[@tclodfelter8789]

I tried your peach method like this and it was SUPER EASY!! I have a ton of strawberries to process! HUGE FAN OF SIMPLE & STRAIGHT TO THE POINT!!!

[@useful.knowledge]

Thanks!!

[@ericalissette2078]

I had some raspberries and blackberries that i didnt want to waste. So i made jam like this. Yummy

[@useful.knowledge]

That does sounds great. Double berry jam!!

[@justinmegannoel9097]

This video is a life saver! I'm almost done making my 6 batches of jam and I ran out of pectin. I knew I could make it without but I didn't know it was this easy. Thank you so much

[@useful.knowledge]

Thanks for the nice comments!!

[@sugetoosty1685]

if you put the sugar in first, it lets the strawberries get juicy and they are easier to mash~ great video, thanks !!

[@tclodfelter8789]

How do you know how much strawberries you'll end up with?

[@sharonnagy7038]

Can I use freshly frozen berries?

[@tclodfelter8789]

@@sharonnagy7038 Good question! I have 9 gallons of frozen strawberries!

[@ElliesDonna14]

@@sharonnagy7038 yes you can. Unthaw them first

[@jakkob819]

Made this tonight! Thank you for showing me how!

[@jenniferthernandez33]

Thanks sooooo much for showing how to can with out the special pot and without pectin. Your videos are so helpful.

[@useful.knowledge]

Jenny Therese Thanks!!

[@sandrawatson7638]

CHOCOLATE SUNDEE: I was searching how to can peaches without using pectin and gladly stumbled upon your awesome video. Just finished canning 2 quarts without the pectin. I’m now going to try your easier method this weekend. Thanks for sharing.😊

[@useful.knowledge]

Thanks!!

[@francesnaylor6832]

I must admit you sight and answers are so helpful. I have gotten so many compliments on the jams I have made. Thank you so very much. The jams I have made make EXCELLENT Christmas gifts.

[@useful.knowledge]

Thanks!! That’s awesome! They do make great gifts. This summer I made a few batches of blueberry syrup just to give away for Christmas presents.

[@francesnaylor6832]

@@useful.knowledge do you have videos up on how to make syrup? A friend asked me if I knew how to make syrup....

[@useful.knowledge]

Hi. Yes, please check one of our latest videos. It’s about sorghum syrup.

[@davinamichaeli3640]

Thank you !!! So much simpler then any other method!!!!

[@useful.knowledge]

Thanks!

[@davidmanus7168]

I appreciate the quick reply back. I plan on making the strawberry jam recipe sometime soon. Also, I have never heard of the oven method for canning. I am excited to try this out. It will be my first time making jams, jellies, and canning. I'm excited, plus this will keep by busy in the Fall. Again, I thank you for the quick reply back.

[@useful.knowledge]

Hi. I have several videos on jams, jellies, marmalade, etc on our channel. Just a heads up: I know I call that the oven method but it’s really just the old timey open kettle canning method that was once the recommended method before water bath became recommended. It got termed the oven method around the house but it’s not really the oven method. The simple key to open kettle canning is to place the hot jam/jelly into the hot jars quickly and get the lids on. All the best canning and don’t hesitate to ask if you have questions.

[@anniembombo526]

Thank you so much for sharing. I can't wait to try this method.

[@alfredstclair192]

Jamie your the best. I am going to get ready to make jam again this year with you...

[@useful.knowledge]

Shelley St.Clair. Thanks! I hope all is well and have fun canning!

[@christineranasinghe8634]

Beautiful... Looks so yummy... I generally don't like Strawberries.. But I love the Jam ... Thank you so much...

[@useful.knowledge]

Thanks!

[@victoriaadams6697]

Thanks for the jam video. I feel ready to make jam today. Also happy to see the organic sugar! Organic food is an imporatnt solution to combat climate change, to reduce nitrous oxide emissions from fertilizers. Thank you!

[@anu2153]

Hello, Thank you for the recipe without water bath canning. I just came through your recipe right before I started and followed exactly and came out perfectly sealed. I am very proud of my self. Can I do canning with frozen tomatoes from last year ?

[@useful.knowledge]

Awesome! Thanks for the kind comments. If you are just canning the tomatoes that’s what I would do. You should check to make sure that you don’t have freezer burn since they have been in the freezer for almost a year.

[@shundakm]

I’ve never made any type of jam. I decided that I would maybe try my hand at making homemade jams this year and since I’ve been so infatuated with your cooking tutorials these past 2-3 months I’ve decided that I would just stick with your jam recipe too. Other channels I’ve watched for strawberry jam just seem to have so many steps that I became uninterested with them (thank you so much for a more simple & much better way of teaching this useful knowledge for preparing strawberry jam 😁 no pun intended!!!!!!!

[@useful.knowledge]

LaShunda, that is great! Thanks for the kind words! I enjoy hearing of folks having success while canning. I just got through canning up some blackberry jam last night.

[@lauraraines767]

Wow thanks for this video. I thought I was the only one that oven canned. I even oven green beans. It just takes a long process time.

[@elizabethbrodeur8625]

Is this a safe method? A friend said it won’t get all the air out and contents may not be safe to eat.

[@pumpkinspicelatte6461]

Thank you so much for this video. I’ve never canned before and all the videos that I’ve seen so far are very complicated with the pressure canner and many steps that go along with it. I love your video as you get straight to the point and this can work for any amount of berries I have on hand. 👍

[@useful.knowledge]

Thanks!

[@stephaniewright8049]

Cool! Thanks for the backing the jar tip! Can you do a video on how to grow strawberries ?!? I want to start a small garden so I can grow my own fruits and vegetables.

[@jgjg3848]

Fun fact: This is the same method I use to make Strawberry Sundaes. Cut & mash the strawberries & add sugar then pour over ice cream. You can use any berries really. It's so good.

[@journieshomegarden1280]

I tried this last night and it turned out great!!!!! Thanks a million useful knowledge!

[@useful.knowledge]

Hi. Great news! Glad to hear of your canning success!

[@imianimations-sq5pc]

UsefulKnowledge wat is pectin? i have no idea im tryna make a present for my mum and im very young so i cant use an oven any suggestions on other ways to make jam wiv no heat

[@useful.knowledge]

++ imianimations2007. First, I'm excited that you want to make jam. Since you can't make cooked jam, I have an idea for you. Crush your strawberries. After they are crushed, measure them just like in the video. Pour them in a mixing bowl and add an equal amount of sugar. If you have 3 cups of crushed strawberries add in 3 cups of sugar. Stir this up for about a minute so the sugar will melt. Here's the cool part. Now put your strawberries and sugar mixture in cold (not hot) mason jars (with lids) or freezer containers(with lids). Put them in your freezer and take them out when you want give them to your Mum. My daughter does this every year. You can use them for ice cream toppings, milkshakes, or anything like that. It will also be good on biscuits as it thaws. Good luck. Email us at [e-mail] if you have any questions.

[@imianimations-sq5pc]

UsefulKnowledge thanks . i think i may have missed a step but i used some jelly powder (rasberry) and mixed it in and i quarter filled my sink and put the bowl in and mixed then i put it in the fridge . mine turned into a liquid but i will tell my mum my new invention that ur not allowed to hear . i have made many inventions and this one is JAMLICIOS☺

[@imianimations-sq5pc]

UsefulKnowledge oh yea wat is pectin?

[@ashleytramel7601]

Thank you so much for this video! I cannot wait to start making some jam!

[@useful.knowledge]

Hi. Once you start, you will want to make all kinds of jellies and jams. Have fun!

[@andreacerrato7926]

love this tutorial!! thank you

[@useful.knowledge]

Thanks!!!

[@destinygallina7361]

Thank you for sharing going to try this out with the strawberries I picked from the garden

[@Itzocelotl]

I was scouring youtube for a simple fruit to sugar ratio I can use for making any type of jam. A few videos later, voila! Thanks for the no-nonsense video. Much obliged!

[@useful.knowledge]

Angel Maldonado. Thanks!

[@lucyrodriguez2082]

Love your methods to can knew for me , I will do it that way,thank you for teaching .

[@useful.knowledge]

Thanks!!

[@katandrian5367]

Thank you very much, made jam for the first time and it tastes great. God bless you .

[@useful.knowledge]

Thanks very much! I'm very happy it turned out great. God Bless You also!!

[@everythingmckate9905]

Thks so much for video and canning method. I wanted to can but water bath too many steps. Thk you! Now I want to again.

[@useful.knowledge]

This is the "open kettle" method with a twist by heating the jars in the oven. It has worked for generations and still does for jams, jellies, and tomatoes. I was taught this method by my grandparents and I have never water bath canned. Best of luck canning!

[@gigicalderon1744]

I have never heard if the oven method! I love it! Going to try it! Plus the recipe! Thanks!

[@useful.knowledge]

Gigi Loveall. Thanks!! I did find out that the method that I was taught as a child is called the “open kettle” method. I changed from heating the jars up in hot water to heating them up in the oven. That’s where it started to get called the oven method around my house. It still works for me. I just made strawberry jam this weekend.

[@tashalenz9971]

Wow I love this recipe and I can't wait for my strawberries to ripen so I can give it a shot! I really like the oven method, I always thought that would work and you proved it sir, God Bless

[@useful.knowledge]

Valerie. Thanks! Its a time consuming method but it uses lots less sugar than jam with pectin. The tricky part is determining when it is getting thick which is why the we put that part in the video. Good luck!

[@smantheafrican1406]

Good job nice clean work and clear explanation. Thanks

[@useful.knowledge]

Thanks!!

[@klimber10001]

Thank you for your great canning videos. They've helped me make awesome blackberry jam and peach too! My first time canning jam.

[@useful.knowledge]

Awesome!! Thanks for the kind comments.

[@MMOGood2Go]

I can't wait to try this. I have been wanting to do this for so long. hopefully my garden will give a good grape and strawberry crop next year. thanks for the information.

[@useful.knowledge]

Thanks! My strawberry plants are setup and ready to do it again next spring. Best of luck!

[@reginadessereau7819]

I love your method so much better thanks for teaching it your way

[@useful.knowledge]

regina dessereau. Thanks very much for your kind comments.

[@ISLANDHARMONYSTJ]

I made your recipe as my first ever jam. It was FABULOUS!! I am wondering if I can use this recipe for blueberry jam too. Would the same measurements work for any fruit. Such an easy recipe. THANK YOU ❤️🙏❤️

[@useful.knowledge]

Hi Sharon. I'm happy to hear about your success. I just got done with two batches myself. I also use the 1:1 measurements of fruit to sugar for blackberry and figs. For blueberry jam, check out our blueberry syrup video at kzbin.info/www/bejne/eH3blXtur6tse6M. All you have to do is simmer that recipe about 5-10 more minutes and you have blueberry jam. I found this out when I cooked the BB syrup to long :)

[@Kelsey.Ann.Taylor]

This was an excellent video 👌 thank you!

[@useful.knowledge]

Thanks!

[@cherylschumaker1366]

Canning is just around the corner? I'll be using and following your methods . very good and perfectly to understand video!

[@tamarashaw9518]

Just finished my jam, so easy.

[@rachelhutchins9525]

Thanks for this video. Easy to follow. I will make mine this Summer.

[@useful.knowledge]

Thanks!

[@tdg1945]

Thanks for this video! New subscriber here! I added a little bit lemon zest and juice and it really set off the strawberries! 😋

[@useful.knowledge]

Thanks and the zest does sound good!

[@robertjones-yo4ql]

WELL DONE

[@useful.knowledge]

Thank You!

[@carolynsinyard1306]

Awesome!!!!

[@useful.knowledge]

Thanks!

[@kathyg.8960]

Thank you for this video, I'm only just now thinking about canning jam and your method is so different than others and it looks much easier. Quick question, do you have to put equal amounts of sugar? Would it not work with half the sugar?

[@useful.knowledge]

Kathy Giannakopoulos. Hi. The sugar and pectin in the suit reacts to gel. Less sugar most likely would not gel correctly and you would have strawberry sauce. It would still be really really tasty be wouldn’t gel to be jam. It would be really good on pancakes!

[@kathyg.8960]

@@useful.knowledge Thank you so much for replying. It makes sense.

[@mylo9753]

This worked great! Thanks so much!

[@useful.knowledge]

Awesome!!! Thanks!

[@patriciacartwright300]

I love your video very and easy and simple . I am a simple girl but I like to ask you can I use less sugar🤔

[@useful.knowledge]

Hi. Yes you can reduce the sugar. The jam may not be as thick but it will get close. Once you get the berries crushed, add sugar to your taste. I would try a small batch first to see how it goes. All the best and let us know your jam turns out with less sugar. Thanks!

[@patriciacartwright300]

@@useful.knowledge thanks so much

[@alfredstclair192]

Hi Jamie, I back again this year to make your jam again Thanks to you teaching me last summer I am ready to go with more confidants

[@useful.knowledge]

Shelley St.Clair. Hi. Thanks for the kind comments. Best of luck this canning season!

[@alfredstclair192]

thank you Sir.. :)

[@kv5995]

This is very helpful, thank you!

[@CamoCorner2023]

Thank you for your videos on jam! I've used your recipe for Strawberry and Blackberry!! Yummies!!!

[@useful.knowledge]

Maureen Olsen-Hausmann. Hi. Great to learn of your success! It was a great year for strawberries and blackberries. My wife traded green beans for extra figs so I've been canning fig preserves like crazy this weekend.

[@CamoCorner2023]

I don't think I cooked the strawberries long enough, it's a bit gooy in the jars.

[@useful.knowledge]

Maureen Olsen-Hausmann. My blackberry jam ended up gooey this year. It's easy to spread so I didn't worry about trying to cook it down a little more.

[@useful.knowledge]

Maureen Olsen-Hausmann. Have you checked to see how thick it gets when in the fridge?

[@svjetlanaferhatbegovicschi8736]

Great recipe. Where do you store your jars after you finish canning. I live in a hot climate. Thank you

[@useful.knowledge]

Thanks! I have a canning closet under my stairs in the center of my house so they stay at a constant temp.

[@1oldvato782]

Wow great recipes I'm going to get my supplies now and give the orange marmalade and strawberry recipes. Now one quick question does it matter on the pot for the cooking can it be aluminum or stainless ? Thanks

[@useful.knowledge]

Hi. Thanks! I use either the porcelain covered cast iron or stainless steel. Honestly, I prefer to not use aluminum but it’s a just a personal preference.

[@BlueGardenCottage]

Great video. I live in the UK and I only ever do my jam this way but I do add the pectin. That's getting harder now cause you just can't buy pectin right now. I know I could just make my own but seriously, with all the other things I have to do There's just not enough time for that. Will try it without the pectin but I have reservations. :)

[@sukianata]

Nice video! Thank you!

[@ccdouganhomestead7136]

I love this canning method. ❤

[@jessicamoore9771]

So I thought pectin was a necessity to store in canning jars thank you for this video learning something new everyday

[@saraoum91]

I make jam with low sugar and no pectin and don't use a canner just in the dishwasher machine and it works. I'm from Morocco and never heard of pectin till about 4 months ago.

[@camerachica73]

I remember my grandmother making small batches of strawberry jam and she only used fruit and sugar - regular sugar, not jam sugar which is x3 times more expensive and I'm not sure it was even invented then either. Her jam was the best, soft set, but soooo good and fruity - she also didn't mash the strawberries, just halved or quartered the big ones.

[@billlusby8601]

Thank you

[@minchoi6535]

Hello, thanks for the great video. can I freeze instead of storing at room temperature? Also can I use less sugar?

[@useful.knowledge]

Hi. You can use less sugar and you can also freeze it if you like. Thanks!

[@maribelmadrigal1955]

Thank for the video

[@debrahouston2884]

Can't wait to do! Have you ever made Red Pepper Jelly?

[@useful.knowledge]

Hi. Thanks! I haven’t made red pepper jelly but I may try that this summer.

[@dominator9677]

@@useful.knowledge love ur channel new sub. Been jamming all day and u made it so much easier

[@useful.knowledge]

Thanks for the kind comments and subscribing!!

[@dorisbarnes5618]

I think that your way it's awesome😎😎😎😎😎😎😎

[@useful.knowledge]

doris barnes. Thanks!!! Best of luck making the jam.

[@ryst19]

For the first time ever I make both blackberry jam and strawberry jam. Using your method everything turned out great!!! I have been passing them out to friends and each one wants more. I have one quick question. Can you use this method for peaches as well?

[@useful.knowledge]

Hi. Yes, I do peaches the same way. Peaches are acidic and have roughly the same level of pectin as strawberries. I do need to make some peach jam!

[@ryst19]

@@useful.knowledge If I may add a bit to that question I asked? Will frozen peaches sections work? I have a couple big bags in the freezer and was thinking this might be a neat way to use them. Sorry for all that questions but thanks for the replies. It's much appreciated!!!

[@useful.knowledge]

ryst19. I think it would work. I would make a small batch and see how it turns out.

[@valentinakarr2237]

I just watched your video, can’t wait to try this method, once you have jar filled with jam and turned over, what happens if the seal doesn’t pop like your did? Just want to be ready for my experience. Thank you 🙏🏼 I have subscribed..

[@useful.knowledge]

Thanks! If you have a jar that doesn’t seal, you can re-heat and re-can in a clean jar with new lid. The main key about open kettle canning is to place the hot product into the hot jars quickly after turning off the heat source, get the lids on, and turn the jars over for 5 minutes. Of course I also wipe off the rim of the jar during this process. I follow this rule and I honestly never have a jar that doesn’t seal.

[@valentinakarr2237]

Useful Knowledge Thank you so much for responding back, I’m planning to make jam tomorrow and follow all your instructions, just wanted to be ready on what to expect. I appreciate..🙏🏼

[@lifewithmissy4]

This is wonderful thanks for sharing!!!

[@sandraoneill5758]

Jamie, love your lesson in canning. I make strawberry jam with a lot less sugar. I always had to put in fridge and eat within a few weeks. But now i can can ans save and give away. Thank you so much. But, will it be safe wirh less sugar? I hope so. Strawberries are almost over in Fl now. Sandy

[@useful.knowledge]

Hi Sandy. Strawberries are acidic (3.0-3.9 on the ph scale). The sugar does somewhat act as a preservative in jams but I see no reason why making them with less sugar will make the preserves unsafe. You will still have some sugar. The main thing to know is that the acidity of the fruit will still be there which will prevent botulism, etc. Best of luck.

[@yumeileventhal3069]

Thank you so much for the video! I scanned the comments but didn't see an answer to my question: How long do the jars stay in the oven?

[@useful.knowledge]

Hi. The jars need to be in the oven for at least 15 minutes. Thanks!

[@yumeileventhal3069]

@@useful.knowledge Thank you! I made a batch tonight and it worked out great. Used 16oz jars because smaller jars aren't available right now. I was worried that maybe the larger jars won't seal. They popped!

[@sarahmcnutt5]

cant wait to try this once I get my fresh berries. can you use this method for other types of berries also??

[@useful.knowledge]

Sarah Mcnutt. Hi. Yes, I use this canning method for all of my jams and jellies. As far as the 1:1 fruit to sugar ratio, it can be used for strawberry, blackberry, and raspberry jam. Best wishes.

[@useful.knowledge]

I've been asked how long the jars will last after opening by Yisreal. They will last for weeks in the refrigerator after opening. Thanks for watching. Good luck canning!

[@deborahsthisthat5034]

Hello...how long do we heat jars in oven at 250° ?

[@useful.knowledge]

Deborah De Groot. Hi. They need to be in the oven for at least 15 minutes.

[@deborahsthisthat5034]

@@useful.knowledge thank you!!

[@deborahsthisthat5034]

@@useful.knowledge so...i made this and had one not seal...waaahh lol Can it be redone or only put in fridge and used up? Thanks for your time :)

[@useful.knowledge]

Deborah De Groot. It can definitely be put in the fridge. If you want to redo that one jar just put it in a small pot and add about a tablespoon of water. Heat it back up and simmer for about 5-10 min. The re-can in a clean jar with new lid.

[@rebeccafields4057]

Can you use splenda instead of regular sugar? My sister is diabetic but she wants me to make her some jam, thank you!

[@useful.knowledge]

You can use Splenda but you need pectin because I understand that Splenda has issues with heat for the extended time. There are some good recipes out there usig Splenda.

[@sonorasenora5911]

YYUUUMMMMMM and no boiling water!😚

[@FancyTruth1]

Can I use splenda instead of sugar? Great video, subscribed. Thank you!

[@useful.knowledge]

Thanks!! I honestly have never used Splenda for jam. I checked google and some folks do make it with pectin and Splenda. Thanks for subscribing!!

[@skateunit100]

I’ve used your technique to make several jams now. With the lid shortages, could you make a video on how to use your oven technique with reusable lids? Those lids require different steps and I’m wondering if they will work

[@useful.knowledge]

Hey check EBay and search ball mason lids. There are several folks selling them. I have purchased enough for this summer. I have never looked into reusable lids because I don’t trust them but I may have to.....

[@andrikalasker3851]

Thank you for this video. This was the easiest method thus far. I'm very new at this and you made this very easy. Besides strawberries, I want to make apricot and plums. Do I make it the same way as the strawberries?

[@andrikalasker3851]

I also want to make peaches.

[@useful.knowledge]

Thanks for the kind words. I have used this for peaches but I completely forgot to make peach preserves this year. I peel the peaches (throw out the peels), cut them up, and then crush them (like the strawberries). Then I do a 1:1 ration of fruit to sugar on pretty much every fruit I can when making jams or preserves. It should also work for plum jam. Dang, that sounds good! I'm going to make some plum jam next season.

[@andrikalasker3851]

+UsefulKnowledge thank you very much. My aunt made plum and apricot together and its sooooo delicious. Plus separately and they are really good.

[@vickihoughton1123]

Love your method. I don’t like the fussy ness of water bath canning and forget pressure cooking!! Can I use this method for strawberry rhubarb jam? Fruit equal to sugar?

[@useful.knowledge]

Vicki Houghton. Hi. Rhubarb is acidic so yes you can use this canning method with strawberry rhubarb jam. I use it for everything that you can waterbath. It’s simply the “open kettle” canning method that was used for generations. Best of luck.

[@ajtheown]

Looking forward to trying this out this year! Question- at about 7:00 you wipe the rims to make sure there is a tight seal- How do you grab the jars if they are so hot?

[@useful.knowledge]

ajtheown. Hi. Great question! Honestly it’s probably because my fingers are a little numb to the heat since I have canned, cooked, baked, and grilled my entire life. The jars are definitely still hot. The jam has to be about 200 deg or it will not can like this. Most old canning books say “immediately ladle into jars and seal”. Thanks!!

[@elladunn7926]

This is looks so easy to do. I will try this method. For years I have watched my Mother turn her jars over and have done that. Recently, I got blasted by someone on one of my groups (canning) for doing so. Very rude person. I was tickled when I seen you do that. I was surprised when I seen your jam look like that. I thought it had to set up firmer. I have been adding pectin. Without pectin, does it always set up as the consistency in your video?

[@useful.knowledge]

Hi. The method that I use is the open kettle method. This is a real canning method that was the recommended method for generations before water bath became recommended. It’s in the old canning books. This method is still safe if done correctly (like water bath). I use this method for anything considered acidic such as jams, jellies, marmalade, and tomatoes. My rule is that if it can be water bathed, I will use the open kettle. People that get rude about this canning method honesty do not understand canning or didn’t learn from elders. It’s bout that firm without pectin however once you put it in the fridge after opening, it does firm up from being cold. The sure gel recipe is actually good if you want to use pectin but it does require more sugar.

[@theknittedlamb7387]

Great video...am going to try this after I go buy some jars n lids! Been wanting to try canning and I think this is a great start!! Do you know if this method can be used with elderberries? New subscriber :0)

[@useful.knowledge]

The Knitted Lamb. Thanks! I’m really not sure about elderberries. I can’t even find anything in any of my old canning books. I understand that they are not very acidic. You will most likely have to use pectin and some lemon juice to lower the ph.

[@theknittedlamb7387]

@@useful.knowledge Woohoo!! The strawberry jam turned out wonderfully!! Waiting for the lids to "ping" now :0) My mom and I are going to try elderberry jam making this Labor Day weekend using pectin and lemon juice. Thanks for the simple strawberry jam recipe that even this newbie could be successful with.

[@useful.knowledge]

The Knitted Lamb. Awesome!

[@southtexaswilliams3231]

Thank You so much, I was looking for a recipe like this, I just don't like the boiling of jars. I can't wait to try it. I hope I can use this method with other fruits. Thanks Again!

[@useful.knowledge]

Hi. I use this method to can all of my jams, jellies, tomatoes, and bbq sauce. All of our videos will show us using this method (except green beans - they get the pressure canner). I even used this method to can lard. The biggest tip is cleaning off the rim of the mason jar after filling them up. A clean rim means a perfect seal. Any questions, please let us know. Thanks!

[@southtexaswilliams3231]

Hello, just wanted to tell you I made some Mango Jam/Preservative and I followed your instructions AND IT WORKED GREAT!!! I was so happy because I didn't have to boil jars and all that work. And I did use 50/50 of sugar (10 cups of mango & 10 cups of sugar) and for this batch I did put juice of two fresh lemons, due to I like the taste of it in fresh fruits. Thanks Again!

[@useful.knowledge]

Good News! That sounds great. Good to hear of your success. I'm going to look into Mango jam. I love dried Mango but haven't thought about jam. Sometimes we get beat up online for not using the waterbath because its a USDA recommendation. I have honestly never used a waterbath method and I learned to can about 30 years ago from the "old timers". We can about 100-120 jars a year around here and I honestly might lose one or two jars a year that don't seal. Those are usually my fault due to not cleaning the rim.

[@TwoFamilyHomestead]

Have to admit I have always water bathed my jams/jellys but I'm going to give you way a shot. If they seal they are sealed whether it's your way or doing it water bath way, or am I wrong ? :) lol Great video's by the way - we're new subscribers but I'm going through them as many as I can cram into my head a day :) !!!

[@useful.knowledge]

Hi. What I do is a hybrid of the old timey "open kettle" method that I learned from the grandparents. I never liked heating up the jars with boiling water so one canning season it came to me to put the jars in the oven. The approved method is the water bath but I use my method every year. I'm sitting here looking at the computer while my blackberry jam jar lids are pinging. The blackberry came three weeks early in North Alabama so I've been canning jam! Thanks for the kind words!

[@TwoFamilyHomestead]

Approved method ? Ummm well the majority of canning groups that I belong to on facebook are "rebel" canning groups, if that tells you anything :) lol Ohio here so some fruits are just now coming on - I'm going to enjoy doing it this way (you see I have a flat top stove and hubby won't let me use my canners on it so EVERYTHING I can has to be schlepped out to the front porch and done on the propane camping stove !! ) Soooo any chance you'd be interested in doing a live stream one up coming Monday evening ???

[@useful.knowledge]

Hi. Sounds like a great canning group. I could do a live stream one Monday sometime in July.

[@TwoFamilyHomestead]

Awesome - when you have time send us an email at twofamilyhomestead @ gmail.com and we can get that all set up :) :)

[@JeTVas]

Can this type of canning be done for soups? Thank you for this informative video.

[@useful.knowledge]

Hi. My rule of thumb for soups is to make them fresh from my canned tomatoes. The reasoning is that ingredients added to make the soup such as potatoes or beans can reduce the overall acidity of the soup and require pressure canning.

[@JeTVas]

@@useful.knowledge Thank you, this is very useful.. I'm new to canning and your method seem to be so much easier/nicer than all the fancy once out there..

[@inspirestrength505]

this was so sweet I here trying to fix it.

[@mdhbh]

Please take my order. I will have 3 jars to go. My God that looks so delightful. I wish my granny was alive she used to make the best pear perserves. Thank you for using natural ingredients.

[@useful.knowledge]

Thanks! Those jars of strawberry jam are already going fast. Pear preserves do sound great! I have never made any but like you my grandma did. I will have to make some next summer.

[@mdhbh]

+UsefulKnowledge Sometimes, I wish I had grown up in the country oppose to the NY. Even though I spent every summer in North Carolina since I was 6yrs old. We have to hold onto these old fashioned ways. Please make more videos. I really enjoy them. Stay bless in Jesus name.

[@mdhbh]

Hi, I forgot to ask you do you take orders? I would LOVE to buy five jars from you. I would send you the payment in advance and pay for the postage.

[@useful.knowledge]

Thanks so much. We are going to continue to make videos. We should have a pickled jalapeno video and some outdoors videos soon. I love the old fashioned ways. A really cool book for the old ways is the Readers Digest "Back to Basics" .

[@useful.knowledge]

I really never thought of taking orders. I don't think its legal to sale home canned goods except at a farmers market. Maybe next canning season, we can work out a trade. Send us an email at [e-mail].

[@Pinochet08]

Excellent Vid! Thank you

[@useful.knowledge]

Pinochet08. Thanks for the kind words.

[@udeste14]

Have you tried use corn starch to replace pectin, sir?

[@useful.knowledge]

Hi. I haven’t tried to use corn starch.

[@PaulSmith-lw7ph]

Well mine took about an hour because I wanted to make it more thick so thank you very much that was very easy just took a lot of time and everything worked as planned thank you very much for helping me out with my first time

[@useful.knowledge]

Paul. Hi. Sounds good! I'm glad it all turned out well. It does take a lot longer without pectin but you use a lot less sugar. I never water bath jams and jellies. The process I use is basically the old timey open kettle method which is perfectly safe when done correctly. The open kettle method was the "recommended" method until the 1970-80's. It works for me every year and I never have jars to un-seal. I just planted my strawberry plants for next year a couple weeks ago so the process starts again! If you ever have any questions, email us at [e-mail].

[@PaulSmith-lw7ph]

Thanks again

[@lindafoote8888]

How long do you leave the jars in the oven? I'm trying this method.

[@useful.knowledge]

Hi. They need to be in the oven at least 15 minutes

[@christinamindemann7414]

Do you think I could use this exact same recipe/method using peaches instead? I made a batch of strawberry yesterday using your way and it was a success :-) my first time ever actually.. thank you.. but my husband asked if I could make peach jam next..

[@useful.knowledge]

Christina. Hi. Yes you can. The trick to peaches is crushing them up and then putting the sugar on them. Let them sit for a while until the sugar pulls the juices out. After I buy the peaches, I usually let them get nice and soft but not over-ripe. I cut them up and then crush them like I do the strawberries. I use the 1 to 1 sugar to fruit. I was going to make a video last summer but the peaches I bought ruined immediately (two different times).

[@cathyjones3403]

Shared

[@angb4968]

I have jam jars i want to do your method of using the oven to heat up the jars..how long did you the jars in the oven for?

[@useful.knowledge]

Hi. At least 15 minutes in the oven at 250

[@angb4968]

@@useful.knowledge thank you!

[@lindaquinn9417]

Good morning, I followed this recipe with the exception that I used Monk Fruit instead of sugar. Last night it looked great. It was a beautiful color and you could see the strawberry parts. This morning (and I did not put it in the refrigerator), it is no longer clear but very cloudy and very thick. is this because I used the Monk Fruit? Any ideas on how to have this not happen. All my lids popped last night. I was so excited.

[@useful.knowledge]

Hi. Many of the monk fruit sweeteners have other ingredients. What all is in the one that you used?

[@missymeakin6945]

I washed and de-stemmed my strawberries and ended up with 8 lbs. Put them in freezer bags and froze them until I was ready to cook them up. Thawed them out and instead of putting in a bowl to mash I kept them in the bags and used a rolling pin to crush them.

[@useful.knowledge]

Awesome tip!!