No added pectin home canned strawberry jam recipe
Prepare canner, jars and lids.
In a large saucepan combine the strawberries, sugar and lemon juice.
Bring the mixture to a boil, stirring constantly until the sugar has dissolved. Continue to boil, stirring frequently, until mixture has thickened and reached gel test.
Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace. Wipe rim. Center lid on jar. Screw band down until fingertip-tight.
Place jars in canner, making sure they are completely covered with water (at least 2 inches). Bring to a boil and process for 10 minutes. Remove canner lid. Allow to sit for 5 minutes, then remove jars and allow to cool for 24 hours. Clean, label and store.