Measure your fruit mash and add the appropriate amount of sugar and acid. (See chart below)
Bring to a boil stirring constantly.
Keep the mixture at a rapid boil until you notice a bit of thickening. That is the point to check your gel to see if it is ready to be put into jars. (see how to check for gel below)
Remove the jam from heat and skim the foam if needed.
Fill hot jars with hot jam. Leave a 1/4 inch headspace.
Wipe rims clean. Sticky jam on the rims may interfere with the seal.
Add lids and screw bands and place the jars in the canner.
Process according to your altitude.
Processing with a Water Bath CannerPlace the jar in the warm canner. Proceed to fill all jars placing them in the canner.When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away! Altitude adjustments. 0 - 6,000 - 10 minutesAbove 6,000 - 15 minutesFruit Recipe CombinationsApricotsyields 6 half pints4 1/2 cups crushed fruit4 cups sugar2 T lemon juiceBerries 3-4 half pints4 cups crushed berries4 cups sugarno lemon juice neededPeaches7 half pints6 cups crushed fruit5 cups sugar2 T lemon juice
Keyword Home Canning, how to make jam without pectin, Water Bath Canning
Recipe can be found at SimplyCanning.com https://www.simplycanning.com/jam-without-pectin/