Uncooked Berry Jam with powdered pectin


Quantity: 5 or 6 half-pints

Jar size: Half-pints


2 cups crushed strawberries or blackberries (about 1 quart berries) 

4 cups sugar 

1 package powdered pectin 

1 cup water 


1. Sterilize canning jars.

2. Sort and wash fully ripe berries. Drain.

3. Remove caps and stem; crush berries.

4. Place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes, stirring occasionally.

5. Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry-and-sugar mixture; stir for 2 minutes.

6. Pour jam into freezer containers or canning jars, leaving ½ inch headspace at the top.

7. Close covers on containers and let stand at room temperature for 24 hours.

To store: Store uncooked jams in refrigerator or freezer. They can be held up to 3 weeks in the refrigerator or up to a year in a freezer. Once a container is opened, jam should be stored in the refrigerator and used within a few days. If kept at room temperature they will mold or ferment in a short time.


National Center for Home Food Preservation