NO PECTIN JAM

NO PECTIN JAM ~ Cathie Harris

Combine in a saucepan, bring to a boil and boil TWO minutes.

4 cups crushed fruit
2 Tablespoons apple cider vinegar

Then Add:

4 cups sugar

Stir and bring to a boil.  Boil TEN minutes.

Put into hot jars that have been prepared for canning.  Fill to within 1/2 inch of the top.  Put hot lids on clean jar surface.  Screw on rings.   Turn jars upside down for 15 minutes and then turn them right side up again.  If a jar does not seal by morning, use it first.

You can also follow directions for using the water bath method.

This is NO-PECTIN JAM.  My family likes it better than jam made with pectin or freezer jam.  The vinegar increases the fruit flavor, while using pectin seems to decrease it.

I have been told that you can also use lemon juice rather than vinegar, but I have never tried it.  This answers the question about what to do about making jam when you run out of pectin.  Pectin is expensive!  Just for your own info - look at what the ingredients of pectin are on the label.  Then you will understand why this works.