The added pectin reduces cooking time by about 75% and so preserves the fresh strawberry flavor and also color. And while still delicious, long-cooked jams definitely have a different flavor than the bright fruit flavor of a jam that is cooked quickly. Strawberries are naturally low in pectin, so a batch without pectin requires a longer cooking time to reach a gel stage than a strawberry jam made with added pectin. But for me, pectin (either store-bought or homemade pectin) has a time and place, including in this version of my homemade strawberry jam. And don’t get me wrong, I never met a strawberry jam I didn’t like, pectin or no. We should all do things the way we like to. Now I know there are folks who have strong feelings about not using pectin in their jams, and I totally get it. Much like the old-fashioned store-bought jam – only better! Why use added pectin in this recipe? And by classic, I mean the sweetness, bright strawberry flavor, and texture that we expect in a strawberry jam. And in our house, we love the flavor and texture of a classic strawberry jam. I like to have a good supply to always have a fresh jar to pop open throughout the year. And after eating my fair share of fresh strawberries, I make sure to make a few batches of jam. It really starts to feel like summer is on the way when those first sweet strawberries appear. Strawberry jam is one of the first canning projects I usually tackle when canning season begins to roll around. (And if you love homemade jam, also check out my recipe for Blueberry Lemon Jam.) So make a batch now and enjoy summery strawberry goodness all year long. Plus, this recipe is made for water bath canning. It has all of the sweetness, bright strawberry flavor, and texture that I love in a good jam. This Homemade Strawberry Jam with pectin recipe is a classic.
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