Pectin-Free Strawberry Jam Canning Recipe
This pectin-free strawberry jam canning recipe utilizes the natural pectin in strawberries to create a homemade jam that tastes just like summer in a jar. Plus, the optional addition of vanilla makes this classic strawberry jam taste just like a strawberry sundae!
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Nothing says summer like the taste of fresh strawberries picked and eaten right out of the garden or field. Being the first fruit of the season to appear in most places, strawberries are a symbol of the abundance that lies ahead. And for homesteaders and home canners everywhere, they also mark the official beginning of canning and jam-making season
Of course, we live in a time when you can pretty much get strawberries year-round at the grocery store. But anybody who’s ever tasted a fresh, local, organic strawberry in season knows there’s just no comparison to the store-bought variety for sale in plastic clamshells in mid-January.
Personally I try to eat and feed my family as seasonally, locally and organic as possible, all year round. In the summer we grow a large organic garden of our own and do our best to supplement with produce from other nearby organic farms. But since most fruits and veggies don’t grow locally year-round, I try to also preserve as much as possible to get us through the year until things are in season again.
Now, I’m not perfect, and we do still rely heavily on the grocery store in the off-season especially. But there are certain items I try extra hard to preserve and put up in season so that I can avoid buying them from the grocery store, and strawberries top the list.
For one, strawberries are on the dirty dozen list, meaning that non-organic strawberries are one of the most heavily sprayed crops when it comes to pesticides. So when I do buy them from the store, I always make sure to buy organic.
But we also grow some pretty damn good strawberries where here on Vancouver Island, and I would rather buy local and support our local farmers, as well as keep pesticides out of our food and save money by buying in season, and reduce our waste and carbon footprint by purchasing local and bringing our own basket (no more plastic clamshells!), so I tend to load up on strawberries when they’re in season and preserve as many as possible for eating throughout the year.
Watch: How to Make (and Can!) Pectin-Free Strawberry Jam
If you can’t grow your own, why not pick your own?
Now, you’ll notice I mentioned that we buy our strawberries from local farmers, and that’s because, as much as we strive to grow more and more of our own food each year, strawberries are just not a crop we’ve been able to devote a lot of time or space to establishing yet.
I do have dreams for a cascading strawberry “pyramid” in the middle of our garden one day in the not so distant future. But for now, we have a few small pots around our homestead that hardly produce enough for us to eat fresh. So we are still reliant on local farms for our strawberries each year.
But that’s okay, because we’ve made a fun tradition of going strawberry-picking in June when most varieties are ready for harvest. And I’m all about these type of seasonal family traditions.
Just like we visit the pumpkin patch on Thanksgiving weekend (in Canada Thanksgiving is in early October, before Halloween), or go cut down our own Christmas tree at a Christmas tree farm in December, strawberry-picking has become our early summer family tradition, and although I would love to grow enough of our own strawberries to take us through the year, I don’t half mind packing up the family and heading to a U-Pick farm with our baskets in hand:)
Eat seasonally and preserve the rest.
This year we took home just under 25 pounds of strawberries, in addition to the 10 pounds I’d ordered earlier from another local farm in order to restock our freezer and make a couple strawberry rhubarb pies to kick off summer pie season (which just so happens to coincide with summer canning season;).
We froze a few freezer bags full (because I love having frozen strawberries on hand for smoothies and baking throughout the year), I used some to flavour my latest batch of kombucha, turned some into homemade fruit leather and last but most certainly not least, I canned up 18 jars of strawberry jam with the rest. In fact, if I’m being honest, I made sure to get my 18 jars of jam first, and then I preserved the rest by freezing, dehydrating and fermenting. But the jam… The strawberry jam is an absolute must-have every year.
While I do make a few different types of jam throughout the summer, strawberry jam is by far our family favourite, and it’s the kind we go through the quickest. And since we also make all of our own jam and don’t purchase any from the store, I always make sure to make a big batch right after we go strawberry picking in June.
This year I canned up 18 jars so that we have enough to get us through the year, as well as a few extra jars on hand to give as gifts throughout the year. Because you really can’t go wrong gifting somebody a jar of homemade strawberry jam. In fact, I’ve already given two jars away as hostess gifts!
I always use the same recipe, which I’ve adapted from the Ball Complete Book of Home Preserving (referred to often throughout this blog as my “canning bible”).
I also like to add a little bit of vanilla to my recipe because it gives this classic strawberry jam recipe a bit of a “strawberry sundae” twist which really sets it apart from other strawberry jams.
Pectin-free strawberry jam with a vanilla twist
The recipe calls for eight cups of fresh, whole, hulled strawberries, six cups of sugar, an optional tablespoon of vanilla extract (or a vanilla bean) and no added pectin. Since strawberries have their own natural pectin, it’s not necessary to add store-bought pectin.
I like to keep things as simple and natural as possible, as often as possible:)
I must admit, the sugar content is still a bit high, and I’m going to try experimenting with more low-sugar jam and jelly recipes this summer. But this particular recipe is just so good that I can’t help but stick to the same recipe year after year. It really is a treat for us, and since we tend to gift a lot of it too, I want it to be a treat for our loved ones as well. So I’ve stuck with a tried and true classic strawberry jam recipe here, with that optional hint of vanilla, of course;)
We tend to go through about one jar of jam every month for our family of three because we do try to keep our jam for special weekend breakfasts and treats like pancakes, waffles and even over vanilla ice cream. But I still think it goes best spread over a slice of warm homemade bread fresh out of the oven.
Or straight out of the jar with a spoon;)
However you like to enjoy your jam, this pectin-free strawberry jam canning recipe will never let you down.
Oh, and if you’re more of a visual learner and would appreciate a video tutorial on making and canning this strawberry jam recipe, be sure to check out the following video on my new (again) Youtube channel (and subscribe while you’re at it!!)
Or, as always, scroll to the bottom for your printable pectin-free strawberry jam canning recipe.
Happy canning:)
Pectin-Free Strawberry Jam Canning Recipe
Ingredients
- 8 cups strawberries, hulled and washed
- 6 cups sugar
- 1 vanilla bean or 1 Tbsp vanilla extract (optional)
Instructions
- Prepare jars and lids.
- Mash strawberries until they form a soupy liquid, but keep some nice big chunks of strawberry. I find it easiest to do this with my bare hands! Just make sure they're nice and clean;)
- Pour mashed strawberries into a large, stainless steal pot (be sure to use stainless steal as other metals (such as copper, aluminum or cast iron) are reactive and can give jam a weird flavour.
- Pour sugar into pot and stir well to combine.
- Add vanilla/vanilla bean, if using. If using a vanilla bean, cut it down the centre to expose the vanilla inside and toss the whole thing into the pot.
- Boil on medium-high, stirring consistently until the mixture begins to thicken up (25-30 minutes on average).
- Do a sheet test to make sure jam is thick enough (a sheet test is when you put a spoon in ice cold water and then dip it in your hot jam/jelly mixture quickly, then turn the spoon on its side to see how quickly the jam slides off. The slower, the thicker. If it all comes off in one sheet instead of individual drips, it is definitely the thickness of jam).
- When jam is ready, skim the foam off the top and then fill each hot jar to the top, leaving ¼-inch headspace.
- Using a knife, skim around the inside of the jar to release any trapped air bubbles. Adjust headspace if necessary.
- Wipe jar rims, place lids on top and screw bands on.
- Process in boiling water for 10 minutes, then turn heat off, take lid off and leave jars in canner for an extra 5 minutes.
- Using jar lifters, take jars out of canner and let them cool completely on your counter. Then store in a cool, dark place and enjoy all year long!
Wishing you homemade, homegrown, homestead happiness 🙂
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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#seasonalrecipes
#eatinseason
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#eatseasonal
Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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#homesteaderslife
Do you cover the jars with water when you process them in the pot?
Thank you
Yes, be sure to cover jars with water completely (about an inch or two of water) and then process. Jars should be fully submerged for the duration of your processing time.
Thanks for the vanilla hint. This year I used the high sauté function of my Instant Pot to cook the jam. It kept it at the perfect boil, without scorching. Turned out nice and thick.
Nice! I never thought of making jam in the Instant Pot! I think I might have to give it a try!
How much jam does this recipe yield?
Hi Molly,
This recipe yields about 8 half-pint (8oz) jars of jam.