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How to Can Pears the EASY Way

by 65 Comments

Learn how to can pears the easy way. With my simple trick you'll be able to peel your pears with ease and have delicious home-canned food to line your pantry shelves all year long.

Jars of canned pears in a steam canner.

Why I Love Canning Pears

This time of year is super busy with all of our canning going on. We depend upon our jars of home-canned goodness to feed us during the winter months when fresh fruit isn't just growing on the bush right outside our door.

However, that can make finding the time to fit in all the canning difficult. So when I see a trick that can speed things up, you can bet I'll share it with you. This old-fashioned no-knife peeling tip is one of my favorites.

A bag of sugar from Azure Standard.

Azure Standard

This video is sponsored by Azure Standard, a great place to build up your bulk supplies and long-term food storage.

I like to buy my sugar and cinnamon sticks in bulk, so whenever it's canning season I know my supply will be full.

Azure has a special promotion for first-time customers through October 30, 2022. When you purchase $50 or more, you can get 10% off your order with my coupon code “MKN10”.

What Is The Best Way to Preserve Pears?

The best way to preserve pears is to can them in your own kitchen. See below for the best way to do all three of the canning process steps.

Pears being scooped into a jar.

Do I Need to Hot Pack Pears?

You may be wondering if you need to cook pears before canning. This is considered hot-packing pears, when you boil them slightly before adding them to your canning jars.

You do not need to cook pears before canning, you can use a raw-pack method, but here's why I recommend using a hot pack method. Hot packing pears will give you the best quality end product, but it is unnecessary unless you're only canning with water, not sugar.

I don't know about you, but I want the best-tasting food at the end, so taking the time to do a hot pack and have delicious home-canned pears is worth it.

3 Reasons to Hot Pack Pears:

  1. It helps push the oxygen out of the fruit.
  2. This, in turn, helps you pack more fruit in your jars.
  3. It helps prevent siphoning (which is liquid loss from jars while in the canner).

Do You Need to Use Sugar When Canning Pears?

You may can pears in just water, unsweetened apple juice, or light to medium syrup (which is a mixture of sugar and water in different ratios). You must use the hot pack method if you choose to can fruit with just water.

I prefer to use a light syrup, but if you want, canning pears can be done with honey instead of sugar.

Hot syrup being ladled into a jar of pears.

Syrup Ratios

  • Light Syrup – For light syrup, combine 5 3/4 cup water and 1 1/2 cups sugar.
  • Medium Syrup – For medium syrup, combine 5 1/4 cups water and 2 1/4 cups sugar.
  • Heavy Syrup – For heavy syrup, combine 5 cups water and 3 1/4 cups sugar.

Pro Tip: Because it's safe to can pears with no sugar at all, you can adjust these ratios to your preference. In the video, you'll notice I make a double batch of syrup, but my ratios aren't exact. That's OK!

Canning supplies and jars sitting on a kitchen counter.

Supplies Needed

  • Water Bath or Steam Canner – I love my steam canner because it's much easier to operate, and I don't need to cover my jars with water. You can also use a water bath canner or simply a pot large enough to cover your jars with about one inch of water. I used my pressure canner as a water bath canner when doing quarts because it's taller than my regular canner. You just use a standard tight-fitting lid and the rack instead of the pressure canning lid.
  • Ball Home Canning Utensil Kit– This canning utensil kit is one of the best investments I've ever made for canning supplies. I use the measuring and air bubble remover all the time, and because of the jar lifter, I don't have any more burnt fingertips. The funnel helps keep me from spilling liquid all over the counter.
  • Canning Jars & 2-Part Lids – You can use quart or pint-sized jars, depending on the size of your family. Grab your canning lids from ForJars here (use code “modern10” for 10% off your purchase). Pro Tip: Wide-mouth jars are the easiest to use for packing pears.
A woman holding pears, ready to can them.

Ingredients Needed

  • Pears – Depending on their size, you'll want about 16 medium ripe pears to fill six, one-quart canning jars. Some of the best varieties for canning are Bartlett, but any pear will do. If canning Asian pears, be sure to read the pro tip below.
  • Bottled Lemon Juice (optional) – You can use lemon juice in your bowl of water to help keep pears from turning brown while peeling the rest. This is purely optional and not necessary to safely can them.
  • Sugar – Sugar is optional when canning pears. See syrup ratios above to know how much sugar you'll need.
  • Bulk Non-Irradiated Cinnamon Sticks – Buying cinnamon sticks in bulk will be much cheaper than buying them from the grocery store. I prefer to buy my cinnamon sticks through Azure Standard, but here are some good quality cinnamon sticks from Amazon.

Pro Tip: Asian pears are not acidic enough to can on their own. If you do decide to can this type of pear, add 1 Tablespoon of bottled lemon juice per pint jar or 2 Tablespoons of bottled lemon juice per quart jar to can Asian pears safely.

Jars of canned pears in a steam canner.

How to Can Pears at Home

To can your pears at home, there are three main steps.

  1. Preparing for canning.
  2. Preparing the pears.
  3. Canning the pears.
Blanched pears sitting on a kitchen counter.

Prepare for Canning

  1. Prepare the water bath or steam canner.
    • For water bath canners, fill with water deep enough to cover the jars, place the rack, and begin heating the water.
    • For steam canners, fill to the recommended level and begin heating the water.
  2. Wash canning jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.
  3. Make sure you have clean canning lids ready.
A woman dropping whole pears into a pot of boiling water.
A woman putting pears into a pot of boiling water.
A woman placing blanched pears into a bowl of water.

Preparing the Pears

Remember that easy trick on peeling pears that I mentioned? Here it is – you can peel pears the same way you peel tomatoes and peaches by blanching them.

A woman peeling the skin off blanched pears.
A woman slicing pears in half.
A woman using a spoon to core pears.

How to Peel Pears (the Easy Way)

This is my favorite old-fashioned tip for peeling pears. I found this method in a really old 1920s book, and it's been my favorite method ever since.

  1. To blanche pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds.
  2. With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
  3. Rub off the peel of each pear. Seriously, the skin slides right off. There is no knife or peeler needed.
    Pro Tip: If part of the pear is difficult to peel, it may not have been submerged in the boiling water. Just take the back of a spoon and scrape it off.
  4. Cut the peeled pear in half. This is the only time you'll need your knife.
  5. Scoop seeds and core out with a spoon.
  6. Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.
A woman adding lemon juice to a large bowl of water.
A woman placing peeled and cored pears into a bowl of lemon water.

Pro Tip: To keep pears from turning brown, add 1/4 cup of bottled lemon juice into the bowl of warm water. Once pears are peeled, use this bowl to store them until you're ready for the next step.

Pears in a pot of hot syrup.
A woman putting cinnamon sticks into jars for home canned pears.

Canning the Pears

In the video, I'm showing how to can in a steam canner. However, the directions below will be for a water bath canner. Refer to the video if you're using a steam canner.

Pears being scooped into a jar.
Hot syrup being ladled into a jar of pears.
A headspace measuring tool measuring a jar of pears.
  1. Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
  2. Heat over medium-low and stir until almost a boil and sugar is dissolved.
  3. Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
  4. Fill your jar with two four-inch cinnamon sticks.
  5. Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
  6. Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
  7. Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
  8. Wipe the rim of the jar with a clean towel and place the lid and band on.
  9. Tighten the lid to fingertip tight and place the jar in the water bath canner.
  10. Add more water to the water bath canner, ensuring the water's surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
  11. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.
    Pro Tip: If you're 1,000 feet above sea level, increase processing time by 5 minutes.
  12. When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
  13. Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
  14. Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.
A woman wiping the rim clean of a jar of pears.
A woman tightening the lid onto a jar of home canned pears.
Jars of canned pears in a steam canner.

Did you make this recipe? If so, please leave a star rating in the recipe card below. Then take a photo and tag me on social media @melissaknorris so I can see.

Be sure to check out my new canning book, Everything Worth Preserving, for all the ways you can safely can pears at home.

More Posts You May Enjoy

Canned pears in a steam canner.

Canning Pears + Spiced Pear Recipe

MelissaKNorris
Easy pear canning recipe with low (or no sugar) but heavy on flavor with optional spices of cinnamon.
3.77 from 43 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course fruit, side
Cuisine American
Servings 16 servings
Calories 101 kcal

Equipment

  • Water Bath or Steam Canner
  • Canning Tools
  • Canning Jars & Two-Part Lids

Ingredients
  

  • 16 pears about 3 to 4 pears per quart jar
  • 5.75 cups water
  • 1.5 cups sugar
  • 8 whole cinnamon sticks 2 per jar (optional)

Instructions
 

Preparing for Canning

  • Prepare the water bath or steam canner. For water bath canners, fill with water deep enough to cover the jars, place the rack, and begin heating the water. For steam canners, fill to the recommended level and begin heating the water.
  • Wash canning jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.
  • Make sure you have clean canning lids ready.

Preparing the Pears

  • To blanche pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds.
  • With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
  • Rub off the peel of each pear. Seriously, the skin slides right off. There is no knife or peeler needed. Pro Tip: If part of the pear is difficult to peel, it may not have been submerged in the boiling water. Just take the back of a spoon and scrape it off.
  • Cut the peeled pear in half. This is the only time you'll need your knife.
  • Scoop seeds and core out with a spoon.
  • Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.

Canning Pears

  • Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
  • Heat over medium-low and stir until almost a boil and sugar is dissolved.
  • Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
  • Fill your jar with two four-inch cinnamon sticks.
  • Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
  • Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
  • Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
  • Wipe the rim of the jar with a clean towel and place the lid and band on.
  • Tighten the lid to fingertip tight and place the jar in the water bath canner.
  • Add more water to the water bath canner, ensuring the water's surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
  • Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts. Pro Tip: If you're 1,000 feet above sea level, increase processing time by 5 minutes.
  • When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
  • Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
  • Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.

Notes

  • If you put the pear halves face down, you can get more pears into the jar.
  • If you're 1,000 feet above sea level, increase processing time by 5 minutes.
  • Nutrition facts do not include syrup, only the pear.
  • In the video, I'm showing how to can in a steam canner. However, the directions in this recipe card are for a water bath canner. Refer to the video if you're using a steam canner.

Nutrition

Serving: 1pearCalories: 101kcalCarbohydrates: 27gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 206mgFiber: 6gSugar: 17gVitamin A: 45IUVitamin C: 8mgCalcium: 16mgIron: 0.3mg
Keyword Canned Pears, canning pears recipe, canning pears without sugar, How to can pears
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Canned Tomato Sauce Recipe (+ Water-bath & Pressure Canning)

by 132 Comments

Home-canned tomato sauce from vine-ripened tomatoes may as well be an entirely new product as there is no comparison to store-bought. It's incredibly easy to make and you can water bath or pressure can it for long-term food storage.

Jars of home canned tomato sauce on counter with ripe paste tomatoes and wicker basket

Follow this easy step-by-step tutorial for my favorite canned tomato sauce recipe and enjoy it spiced up as pizza or spaghetti sauce, use it in chili, for tomato soup, barbecue sauce, cabbage rolls, and so much more.

Why I Love This Recipe

Learning how to can tomato sauce is life-changing. No, seriously, with a single jar you can create pretty much anything your heart desires with tomato sauce as the base.

Using my principles for growing a year's worth of tomatoes (and then saving the seeds for the following year's garden), I am able to can our entire year's worth of tomato sauce. Never having to purchase tomato, pizza, or spaghetti sauce from the store is pretty amazing. In fact, I dare say this may be the most versatile item in my home food storage.

And let me tell ya, if you've never had homemade tomato sauce before made from vine-ripened tomatoes, then you've never had tomato sauce before. All else is an imitation, my friend.

If you're struggling to grow enough tomatoes to put up for sauce, you can always buy them from the farmer's market. But you may also be interested in how to prune tomatoes for a better harvest, or even my 10 tomato growing tips for a disease-free harvest.

Be sure to also check out these 129+ canning recipes to put up this year!

How Do You Can Tomato Sauce?

The best part about canning homemade tomato sauce is that you've got options! (A girl can never have too many options for canning recipes, right?)

You can use both water bath and pressure canning methods for this canned tomato sauce recipe. Update: you can use a steam canner, as long as the processing time is 45 minutes or less (I incorrectly said 30 minutes but it is actually 45 minutes, yay). Keep reading below to see which option best suits your needs.

If you feel like you could use a bit more hand-holding for canning tomato sauce, you may be interested in my Tomato Canning eCourse! (It's only $19 and includes how to can salsa and other sauces as well!)

Tomatoes growing on the vine.

What Tomatoes Make the Best Sauce?

First off, you can use any tomato, but truly, paste tomatoes are the best for making sauces.

Why, you ask? (I love it when you ask questions, I truly do!)

Paste tomatoes have less water inside and are fleshier. This results in a thicker sauce without so much reduction time. And I'm all about saving time in the kitchen!

Some good paste tomato options are Roma tomatoes and, of course, the mother of all paste tomatoes (and quite possibly the best paste tomato of the bunch) is the heirloom San Marzano Lungo No. 2. I grow them every.single.year.

This also happens to be the variety that frequently ripens first, so it's a double win in my book. We liked the flavor diced and tossed onto pizza, but it really shines in sauces and pastes.

A white colander filled with fresh tomatoes.

How Many Tomatoes Do I Need To Make Tomato Sauce?

You need a lot of tomatoes at once to make tomato sauce. This may be difficult if you don't have a large number of tomato plants and your tomatoes are ripening over a long span of time.

To allow for this without needing to make small batches of sauce, you can freeze your tomatoes whole in gallon ziplock bags until you have enough to move forward with this recipe.

The bonus of freezing tomatoes is that, as they defrost, you're actually able to peel the skins off, eliminating the step of having to roast them in the oven in batches (watch the video above to see how to do this if you're working with fresh tomatoes).

If you didn't grow enough tomatoes in your garden for sauce, you can buy a flat or two at the local farmer's market or barter with a friend. It's up to you how you source them, but for this canned tomato sauce recipe, you'll want at least 20 pounds of tomatoes to make about 7 pints of sauce.

Sliced tomatoes on a blue cutting board with a knife.

Ingredients

  • Tomatoes (about 20 pounds makes 7 pints of sauce), I recommend San Marzano, Roma and Amish Paste, or another paste tomato, but remember, any tomato will do!
  • Bottled lemon juice (1 Tablespoon per pint jar and 2 Tablespoons per quart jar) it's important to use bottled juice from concentrate as fresh lemons vary in their acidity.
  • Salt (1/4 teaspoon per pint jar and 1/2 teaspoon per quart jar) I like to use Redmond Real Salt, but any sea salt will do as long as it doesn't contain iodine or anti-caking agents.
  • Dried Basil (1/2 teaspoon per pint jar and 1 teaspoon per quart jar) I don't like adding dried herbs to my jars anymore because I feel like they lose flavor during the canning process, instead, now I add my herbs after opening my jars of canned sauce for whatever recipe I'm using it for.
  • Canning jars, lids, and bands
  • Either a water bath or pressure canner
Tomatoes on the bottom of a large stockpot and a potato masher mashing the tomatoes.

Making This Tomato Sauce Recipe

1. The first step, pick yourself some tomatoes! I didn't bother weighing out my haul, it was approximately 90 ripe tomatoes which I'm guessing came close to about 20 pounds of tomatoes. It yielded three one-quart jars plus a one-pint jar in the end.

2. Slice the tomatoes in half and remove the inner seeds and white membrane.

3. Lay the tomatoes, skin side up, on a cookie sheet and place in a preheated 350 degree F oven for 5 minutes, or until the skins begin to come loose from the flesh.

4. Remove skins and reserve in a bowl (I like to either dehydrate or freeze dry my seeds and skins to then pulse into a powder and use to thicken soups!).

Tip: If you want to skip this step of removing the skins, try using the Weston Tomato Press. Or simply chop the tomatoes and add them to the stockpot, cook them down, mash them, and then put the sauce through a food mill to remove the skins.

5. Place the remaining tomatoes into a food processor or high-powered blender and give it a quick pulse to liquefy the contents. If you don't have a blender or food processor, you can mash the tomatoes (as shown in the photo above).

NOTE: Keep track of how much liquid you end up with, this amount will be necessary to know how many jars to prepare for canning.

A stockpot filled with boiling tomato sauce.

6. Pour all tomato sauce into a large stockpot and bring up to a simmer and allow to reduce until the sauce is as thick as you like it. For my paste tomatoes, this usually means reducing it for about 40 minutes which allows about 1 inch of the liquid to evaporate. But my sauce is already pretty thick right from the start. This is purely preferential and will vary based on tomato varieties.

7. Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.

8. To each jar, add a small amount of tomato sauce, then bottled lemon juice, salt, and optional herbs (see ingredients above for amounts).

NOTE: Lemon juice (or citric acid), salt, and herbs should be added to each individual jar, not the pot of tomato sauce. And you must add the bottled lemon juice for safe shelf stability.

Canning jars and measuring spoons with lemon juice and salt in them.
Jar of tomato sauce with a head space measuring tool in the top.

9. Fill jars with tomato sauce up to a 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning. I typically like to pressure can because it takes less time.

10. Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.

11. With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Waterbath canner with jars covered with water.

Water Bath Canning Instructions

1. Place jars on a rack inside your water bath canner.

2. Make sure at least 1 inch of water is covering the tops of the jars.

3. Once you've got rolling boiling water, add lid and process pint jars for 35 minutes or quart jars for 40 minutes.

NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation.

4. Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.

NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.

5. After the five minutes have passed, using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

6. Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

7. Remove bands and check seals then move to the pantry for storage. (If any jars didn't seal, store them in the refrigerator and use them within a day or two.)

Upclose shot of a pressure canner with jiggler.

Pressure Canning Instructions

1. Add water to the pressure canner, place the inner rack inside, and load jars.

2. Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.

3. Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner).

NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation.

4. Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.

5. Process both pint and quart-size jars for 15 minutes.

6. Allow pressure canner to cool down naturally and for pressure to return to normal.

7. Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.

NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.

8. Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

9. Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

10. Remove bands and check seals then move to the pantry for storage. (If any jars didn't seal, store them in the refrigerator and use within a day or two.)

NOTE: If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I'd use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it's processed for less time, it retains more of the nutrients. But, if you don't have enough jars or don't have a pressure canner, the water bath is completely safe with this recipe.

Vertical view of an open jar of tomato sauce with fresh tomatoes on the counter and a teaspoon of dried basil.

Now stand back and look at those gorgeous scarlet jars, just begging to be simmered all day for spaghetti, in chili, or in these slow cooker cabbage rolls.

Seriously, does anyone else like to sit and stare at the rows of home-canned food, or am I the only one weird that way? I'm hoping now that you know how to can tomato sauce, you'll be staring at them, too.

Want to learn how to pressure can?

I have a FREE pressure canning video series here walking you through how to:

  • safely pressure can without fear of blowing it up or exploding
  • how to make sure you stay SAFE and avoid botulism
  • the science of canning so you always stay safe
  • what foods CANNOT be canned at home, even in a pressure canner
  • and more

It's completely free and I've taught hundreds of people how to pressure can, you're in good hands! Click here to snag your seat and get started pressure canning today.

home canned jars of tomato sauce on counter with ripe tomatoes

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Did you make this recipe? If so, I'd love for you to leave me a star review in the recipe card below, then tag me on social media @melissaknorris so I can see!

Easy Canned Tomato Sauce

Melissa Norris
Learn how to can tomato sauce at home with this easy recipe, safe for both water bath or pressure canning!
4.23 from 81 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 1 hr
Canning Time 35 mins
Total Time 2 hrs 35 mins
Course Sauce
Cuisine Italian
Servings 14 cups
Calories 119 kcal

Equipment

  • Pressure Canner or Water Bath Canner
  • Canning Jars and Lids

Ingredients
  

  • 20 pounds tomatoes 20 pounds makes about 7 pints of sauce
  • 7 tbsp bottled lemon juice
  • 1.75 tsp salt
  • 3.5 tsp dried basil optional

Instructions
 

Prepare Tomatoes

  • Pick your fresh tomatoes, slice in half and remove seeds.
  • Place tomatoes, flesh side down (skin side up) on a cookie sheet and roast in a 350 degree F oven for 5 minutes (or until skins start to pull away from the tomatoes).
  • Carefully remove skins and set them aside in a bowl.
  • Add tomatoes to a food processor or high-powered blender. Pulse quickly to liquefy contents.
  • Add tomato sauce to a heavy-bottomed pot and bring to a boil.
  • Reduce heat and continue simmering until tomato sauce is reduced down to desired thickness. (This will vary based on tomato variety.)
  • Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.
  • To each jar, add one scoop of tomato sauce, then add 1 Tablespoon bottled lemon juice to each pint jar (or 2 Tablespoons lemon juice to each quart jar).
  • Add 1/4 teaspoon salt to each pint jar (or 1/2 teaspoon salt to each quart jar).
  • Add the optional 1/2 teaspoon dried basil to each pint jar (or 1 teaspoon dried basil to each quart jar).
  • Fill jars the rest of the way with tomato sauce leaving 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning.
  • Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.
  • With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Water Bath Canning Instructions

  • Place jars on a rack inside your water bath canner.
  • Make sure at least 1 inch of water is covering the tops of the jars.
  • Once you’ve got rolling boiling water, process pint jars for 35 minutes or quart jars for 40 minutes. (See notes for high altitude canning instructions.)
  • Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.
  • Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
  • Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
  • Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Pressure Canning Instructions

  • Add water to pressure canner, put in the rack, and load jars.
  • Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.
  • Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). See notes for high-altitude canning instructions.
  • Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.
  • Process both pint and quart-size jars for 15 minutes.
  • Allow pressure canner to cool down naturally and for pressure to return to normal.
  • Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.
  • Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
  • Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
  • Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Video

Notes

  • Keep track of how much tomato sauce you're blending as you go to have an idea of how many jars to prepare for canning.
  • You MUST use bottled lemon juice for this recipe in order for it to be considered safe (or citric acid, see free chart for differing types of acid and amounts right above recipe card).
  • Lemon juice, salt, and optional herbs should be added to each individual jar, not the pot of tomato sauce.
  • If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I'd use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it's processed for less time, it retains more of the nutrients.
  • If you don't have enough jars to fill a pressure canner, or you don't have one, the water bath is completely fine with this recipe.
  • Even if you are pressure canning the tomato sauce, you still need to use the bottled lemon juice (or citric acid).
  • Allow jars to remain in the canner for the recommended time to prevent siphoning of liquid which can inhibit a proper seal.
If you're 1,001 feet above sea level, you must make processing adjustments.
  • For water bath canning 1,001 to 3,000 feet is 40 minutes for pints and 45 minutes for quarts, 3,001 to 6,000 is 45 minutes for pints and 50 minutes for quarts. For altitudes above 6,001 feet increase by an additional 5 minutes.  
  • For pressure canning, 1,001 + feet use 15 pounds of pressure with a weighted gauge canner. For dial gauge, if 0 to 2,000 feet use 11 lbs PSI, for 2,001 to 4,000 feet use 12 lbs PSI, for 4,001 to 6,000 feet use 13 lbs PSI, for 6,001 to 8,000 feet use 14 lbs PSI.

Nutrition

Calories: 119kcalCarbohydrates: 26gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 323mgPotassium: 1550mgFiber: 8gSugar: 17gVitamin A: 5398IUVitamin C: 92mgCalcium: 70mgIron: 2mg
Keyword Canned Tomato Sauce, pressure canning, Tomato, Tomato Sauce, Water Bath Canning
Tried this recipe?Let us know how it was!

How to Can Apricots- Easy Canned Apricots Recipe

by 23 Comments

This recipe for canned apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.

Canned apricots in a Mason jar.

It’s as easy as placing fresh apricots and sweet syrup in a jar, canning the jars in a water bath canner, and enjoying the harvest of your labor for months to come!

Why I Enjoy Canning Apricots

Of the many different ways to preserve food, canning is one of my favorites. 

Basic fruit canning is very simple. If you have been hesitant to start canning your own fruits and vegetables, this is a great place to start. 

The high acidity in apricots makes them a safe fruit to water bath can. Water bath canning is known as the “gateway” to canning. It requires less monetary investment and is an easy skill to learn.

Plus, there is something incredibly satisfying about filling up your pantry with home-canned foods! A satisfaction you can’t get from store-bought items.

This recipe allows you to control the amount of sugar you add to the syrup.

Click here for my FREE fruit syrup canning chart.

Apricots hanging on a tree with the sun shining through the leaves.

Two Ways to Can Fruit

My method of choice is to pack raw, but there are varying opinions on this. I think it’s less messy, easier to pack the jars, and yields a firmer end result, which I prefer. 

  • Raw Pack Method – Raw pack simply means putting the fresh fruit in the jars and pouring the hot water and sugar mixture over the fruit.
  • Hot Pack Method – The hot pack method is when the fruit is actually cooked with the syrup before pouring it into the jars.

For the following recipe, I will be sharing my method using the raw pack method.

Canned apricots in a jar on a linen napkin.

Preparation for Canned Apricots

Rinse the apricots with cold water in preparation for canning. Peeling them is optional. If you decide to peel them, read my tutorial on how to can pears. I include a peeling method that works well for peaches, pears, and apricots in that post.

Cut the apricots in half, remove the pit, and place them in jars. The apricots and syrup will cook together in the jar when using the raw pack method.

Pro-Tip: Place the apricots into the jars with the cut side down. This allows you to fit more apricots into the jar.

Empty jars with lids stacked on a counter.

Equipment Needed

  • Canning Jars – This recipe will yield approximately four 1-quart jars of fruit. If you are doubling the recipe, sterilize and prepare jars for the amount of fruit you have.
  • Lids and Rings – You will need the same amount of lids and rings as jars.
  • Water Bath Canner – If you don’t have a water bath canner, check out this steam canner, it works like a water bath but is much easier to use.
  • Jar Lifter – A jar lifter is essential for safety when removing hot jars from the canner. This handy kit includes other useful tools as well.
  • Wooden Spoon – I prefer using wooden spoons for canning purposes.
  • Stainless Steel Pan – This is used for boiling the water and sugar to make the syrup.
  • Hot Pads – Old kitchen towels will work as well, but you’ll need something to handle the hot jars and keep from burning your hands.
  • Bubble Remover – A knife, chopstick, or ruler will work for this step as well.

Ingredients Needed

  • Apricots – 9 pounds of apricots is just about perfect to fill your jars. Be sure to use fresh fruit without damage (or cut the blemishes off while cleaning).
  • Water – You'll need 6 cups of water. Apricots can be canned with only water and no sugar, but if you're looking for that traditional taste of canned apricots, you'll want to at least use a light syrup… we all need a little sweetness, don’t we?
  • Sugar – I like to use 2 cups of sugar for a nice light syrup, but this can be adjusted to your taste following my free downloadable syrup chart for canning fruit.

Click here for my FREE fruit syrup canning chart.

Step-by-Step Instructions for Canned Apricots

  1. Prepare a hot water bath canner by filling it half way with warm water, placing rack inside, and setting on medium heat.
  2. Have jars washed and rinsed in hot soapy water. Wide-mouth jars are the easiest to pack your apricots into.
  3. In a large saucepan, bring 6 cups of water and 2 cups of sugar to a boil. After it comes to a boil, cover the pan, and turn off the burner since apricot canning goes so quickly.
  4. Place apricots in the jar, cut side down, and fill to within ½ inch of rim of jar. 
  5. Pour hot syrup over apricots again allowing ½ inch of headspace.
  6. Remove air bubbles by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  7. Wipe down the rim of the jar with a clean cloth, place lid and band on, and tighten to fingertip tight.
  8. Place jars in the hot water bath canner. Carefully lower the filled jars into the water making sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  9. Bring water to a boil and begin the processing time only after water has reached a full boil. Cover with the lid and process pints for 25 minutes and quarts for 30 minutes. Turn off the burner and remove the lid. Wait 5 minutes, remove jars from the canner with a jar lifter, and place on a folded towel. 
  10. Allow to cool for 12 to 24 hours undisturbed.
  11. Check seals, remove bands, wipe down jars to remove any sticky residue, and store for up to a year  in your pantry.

More Canning Posts You Might Enjoy

Canned apricots in a Mason jar.

How to Can Apricots- Easy Canned Apricots Recipe

Melissa Norris
This recipe for canning apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.
3.90 from 20 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course fruit
Cuisine American
Servings 16 Servings
Calories 219 kcal

Equipment

  • 1 Water bath canner

Ingredients
  

  • 9 pounds apricots rinsed and halved, approximately 2 and 1/4 pounds per quart jar
  • 6 cups water
  • 2 cups sugar more or less to taste, see my syrup canning chart

Instructions
 

  • Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat. (Have extra boiling water ready in case it's needed in step 8.
  • Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
  • In a large saucepan bring 6 cups water and 2 cups sugar to a boil. (Once boiling, I cover and turn it off since apricot canning goes so fast.)
  • Place apricots in the jar, cut side down and fill to a 1/2 inch headspace.
  • Pour hot syrup over apricots leaving a 1/2 inch headspace.
  • Remove air bubbles by taking a bubble remover, chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  • Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.
  • Lower jars into the canner and make sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  • Bring water to a boil and begin processing time only after the water has reached a full boil. Cover and process pint jars for 25 minutes and quart jars for 30 minutes. (If using hot pack method, pints are 20 minutes and quarts are 25 minutes).
  • Turn off burner and remove lid. Wait 5 minutes and, using a jar lifter, remove jars from the canner and place on a folded towel. Allow jars to cool for 12 to 24 hours undisturbed.
  • Check seals, remove bands, wipe down jars to remove any sticky residue, and store in your pantry!

Notes

  • Placing apricots cut side down allows more to fit into the jars.
  • It's normal to see extra space at the bottom of the jars once canning is complete. Because we're cold packing the apricots, they will release water and become smaller as they're canned. 
  • It's also normal for a little bit of the syrup to be siphoned out during the canning process. As long as your jars have a proper seal, the fruit is just fine! If more than 1/3 of the syrup is gone, allow that jar to cool to room temperature and place it in the refrigerator. Eat within a week.
  • To hot pack apricots – place prepared apricots and syrup in a large saucepan and bring to a boil. Pack hot into jars and process in a water bath or steam canner and follow the instructions above. 
  • Nutrition facts include apricots and syrup. One serving is 1/4 of a quart jar, or approximately 1 cup (with syrup).

Nutrition

Serving: 1cupCalories: 219kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 661mgFiber: 5gSugar: 49gVitamin A: 4914IUVitamin C: 26mgCalcium: 36mgIron: 1mg
Keyword Canned Apricots, Canning Apricots, How to Can Apricots
Tried this recipe?Let us know how it was!
how to can fresh apricots

Strawberry Jam Recipe without Pectin and Low Sugar

by 283 Comments

This low sugar no pectin strawberry jam recipe is our favorite. Step-by-step tutorial for a homemade strawberry jam without pectin and tons of flavor. Every home needs an easy strawberry jam recipe without pectin (specifically store-bought pectin) and low sugar. Because I'm a firm believer your jam shouldn't have more sugar than it does fruit.

jars of strawberry jam on wooden table, strawberry jam in Mason jars stacked on each other

Like any pioneer woman, the beginning of summer marks jam and jelly season on our homestead. Whether its fresh-picked cherries for homemade cherry jam, juicy and plump blackberries for blackberry jam or even juicy peaches for this amazing spicy peach jam. Fingers are sure to be stained with the berry of the moment and snack breaks are taken at the bush with the ripest fruit.

Homemade strawberry preserves are the first berry recipes to hit my canning jars come spring. My husband loves strawberry jam, it is his absolute favorite. I've yet to meet a jam I didn't like, but he's partial to this one.

If you're nervous about canning, don't be! Read here about safely canning jams and jellies, and this is a fantastic canning 101 post that every new home canner should read.

One of the reasons we preserve our own food is so we have a fully stocked pantry that isn't dependent upon the grocery store, is healthier without chemicals and GMO ingredients, and to save money. Using a strawberry jam recipe without store-bought pectin and low sugar keeps us within these guidelines and is how the pioneers and our great-grandmother's made jam. Because I want my homemade strawberry jam to taste like strawberries, not a bucketful of sugar.

Resources for Easy Homemade Strawberry Jam 

If you already have jars (canning jars will last for decades as long as they're not chipped), then your only cost is for lids, sugar, and lemons (we're assuming you're growing your strawberries, but if not, then there will be the cost for those as well). The good news for this recipe is there's no need for store-bought commercial pectin which cuts your cost even more with this low sugar no pectin strawberry jam recipe.

Have you ever wondered if home canning is really worth it? And does it save money to can food at home?

To can strawberry jam you'll need:

  • Canning Jars
  • Canning Lids & Bands
  • Large Canning Pot
  • Funnel & Canning Tools
  • Towel
  • Strawberries
  • Sugar
  • Lemons

How To Freeze Strawberry Jam

You absolutely can freeze this strawberry jam instead of canning it. However, we prefer to can it over making a freezer jam because we like to be prepared for power outages, and no one wants to eat gobs and gobs of jam if the power goes out (OK, maybe we do…but it's not ideal!).

This recipe can be canned, as described, stored directly in the refrigerator (best within 4-6 weeks) or stored in the freezer (best within 2-3 months). Just be sure to cool jam completely before placing in the freezer to prevent jars from cracking.

Healthier Strawberry Jam Recipe

What makes this strawberry jam recipe healthy? Well, I don't know about you, but a homemade jam that contains more sugar or as much sugar as it does fruit just doesn't sit right with me.

Not only is this low sugar strawberry jam recipe healthier, but it's also much more frugal without pectin from the store and loads of sugar. (And I have a no sugar strawberry jam option too.)

Plus, I'm all about recipes that don't rely on store-bought items. Does anyone else feel they were born a century too late and should have been besties with Laura Ingall's Wilder in Little House on the Prairie? You, too?! Good, grab your apron, your Mason jars, and let's get to jamming.

Sources of Natural Pectin

Lemon and apples are both very high in natural pectin. My grandmother never used pectin and you don't have to either. We're using lemon juice in our recipe to naturally set our jam. It may not seem like it's going to work but trust me, you just have to cook it a bit longer than the store-bought pectin recipes… but it will get there, I promise!

Surprisingly, you just get a hint of the lemon, so if you want it to be stronger, add the juice of one more lemon. Think strawberry lemonade in a jam. Oh, yes, don't mind if I do.

Resources for Easy Homemade Strawberry Jam 

  • Our FREE Jam & Jelly Troubleshooting Guide– how to test if your jam has reached the setting or gelled point before putting in jars and processing, what 3 easy steps to take if it's not reaching the gel point, and how to salvage it if it didn't gel. Bonus, the fruit acidity and pectin level chart! When you sign up for our FREE Guide you'll get the option for a super special price to join our Home Fruit Preservation e-Course!
  • Classic Zester – this little beauty makes getting that pectin-packed luscious lemon zest into your strawberry jam without the bitter pith so easy.
  • Stainless Steel Canner – (Safe for glass top stoves) this water bath canner won't rust like the granite wear runs and will be your trusty sidekick in the kitchen for years to come.
  • 6 Piece Canning Set – The jar lifter is worth five times the price of this. The best part, this 6 piece set is 79% off at the time of posting. I use mine with every canning project and can't believe I ever canned without it. No more burnt fingers!
  • 8-ounce jelly jars – These are the perfect size for jam and jelly making. I use these for pickled garlic as well. Can you ever have too many canning jars? In case you were wondering, the answer is no my friend.Two canning jars filled with homemade strawberry jam with strawberries on the table around it.

Strawberry Jam Ingredients

  • Strawberries (rinsed and hulled, before mashing)
  • Sugar
  • Lemon Juice (and zest)

Can I Make Jam Using Frozen Strawberries?

Although it's not ideal to use frozen strawberries for this recipe, they will certainly work. Just understand your cooking time will be much longer due to the extra water content of the frozen berries. No need to defrost berries first, just toss them into the pot and let them defrost as you crush them up.

How To Fix A Jam That Didn't Set Up

If your jam is not fully set after canning, you can fix it! Don't despair! All your hard work has not gone to waste. Before you open each jar, be sure your jam is completely cool. Jam continues to set up as it cools, so it may just be that your jam is still too hot.

If your jam is still runny once cooled to room temperature, simply open up all your jars and dump the jam back into your pot. Continue cooking until your jam passes the sheeting test.

The sheeting test means your jam will be thick enough to stick to the back of a frozen spoon without dripping off (or it may come off in one sheet!). But if you get little drops or even larger drops of jam, you'll want to continue cooking it to allow it to thicken further.

How To Make Homemade Strawberry Jam

Instructions for canning homemade strawberry jam:

  1. Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
  2. Add fresh strawberries to the pot. Crush strawberries with a potato masher or immersion blender to desired consistency (could also puree in the blender first). I prefer mine chunky, but my husband likes it more pureed. Pot filled with cooked down strawberry jam and lemon zest inside.
  3. Place strawberries, sugar, lemon juice, and lemon zest into a large pot. Stir until well combined and sugar is dissolved. Bring berries to a boil (if you have a candy thermometer jam sets at 220 degrees Fahrenheit, taking out the guesswork).  Stir frequently to keep sugar from scorching.
  4. Simmer on a low boil for 20 minutes stirring constantly. You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam. Cooking time will vary depending on the water content of the berries.
  5. After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, the jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then the jam is set, yank that baby off the heat. Woman holding up a spoon covered in jelly that's thick and not dripping off.
  6. Place jars on a dishtowel. Fill jars leaving a ¼ inch headspace (1/4 gap from the top of the jam to the top of the jar). A canning funnel will be your best friend during this part.
  7. With a clean damp towel, wipe down the rim of the jar. Place lids on, then bands, and screw down to finger tight.
  8. Immerse jars in boiling water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
  9. When time is up, turn off the heat. After 5 minutes remove jars from canner. Place on a towel folded in thirds in a draft-free area. Allow to cool and set overnight or for at least 12 hours. Check seals. If the center of the lid gives, then store in the refrigerator and eat soon.
  10. If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year.

Makes approximately 4 half-pint jars

Note: Always inspect your jars of jam and jelly before using it. If the seal is broken, if the jar is leaking, if you detect an off odor, off appearance, or any signs of mold, do not eat or taste it. Throw it out.

Check the seal when you go to use a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.

jars of strawberry jam on white towel
https://melissaknorris.lpages.co/jam-freebie-low-sugar-home-page/

Strawberry Jam Recipe without Pectin and Low Sugar

Melissa Norris
A delicious low sugar strawberry jam recipe that let's the fruit flavor shine instead of sickly sweet sugar. Best part, this strawberry jam recipe without pectin means no purchasing extra ingredients!
4.15 from 239 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course fruit
Cuisine American
Servings 4 8 ounce jars

Ingredients
 
 

  • 8 cups strawberries rinsed and hulled, before mashing (will equal approximately 4 cups smashed depending on how fine you smash them)
  • 3 cups sugar
  • Zest from 2 lemons
  • ¼ cup lemon juice
  • 1 medium apple in place of lemon juice and zest

Instructions
 

  • Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
  • Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point)
  • Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into large pot. Stir until well combined. Bring berries to a boil.  Stir frequently to keep sugar from scorching.
  • Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.
  • After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set, yank that baby off the heat.
  • Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.
  • Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
  • When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.
  • Check seals. If the center of the lid gives, then store in the fridge and eat soon.
  • If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year

Notes

  • Because we're not using store bought pectin the cook time to reach a gel point can vary based on the ripeness and water content of your berries at harvest.
  • Liquid or pureed berries take longer to reach the gelling point
  • One reader wrote in saying the lemon flavor in a batch she did that didn't set was strong, but after re-cooking the jam until it reached its gelling point, the lemon flavor is barely detectable.
  • Please download the free Never Buy Jam or Jelly E-book with our troubleshooting guide if your jam is not gelling for help.
  • Always inspect your jars of jam and jelly before using. If the seal is broken, the jar is leaking, off odor, off appearance, or any signs of mold, do not eat or taste it. Throw it out. Check the seal when you go to use a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.
Keyword low sugar strawberry jam, strawberry jam recipe, strawberry jam recipe without pectin
Tried this recipe?Let us know how it was!

There you have it, all the tips and instructions to make delicious homemade low sugar strawberry jam without store-bought pectin!

Other Jam Recipes & Canning Posts You May Find Helpful:

Did you grab your FREE jam & jelly troubleshooting guide with the bonus charts? Grab it now and never worry about failed jam or jelly again!

Cherry Jam Recipe Without Pectin and Low Sugar

by 47 Comments

A cherry jam recipe is a must in every kitchen and my low sugar no pectin cherry jam recipe is the way jam should be. High on flavor instead of bucket fulls of sugar. I've also provided a quick-setting method that uses pectin, or an even easier freezer jam recipe so you don't have to heat up your house by canning! No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.

An opened jar of cherry jam with a spoonful.

Are your cherry trees ripe for the picking? Be sure you know what to do with all those cherries before they're ready to pick and have a plan to get them all preserved and lining your pantry shelves. Some of my favorites are this cherry jam, cherry pie filling, chocolate cherry sauce, and of course, these adorable mini hand pies!

The one drawback with preserving fruit in the middle of summer that it's often very hot and no one wants to heat up the house. But many of us also only have so much freezer space and need to use up the fruit we harvest before it goes bad.

What Type of Cherries are Best for Jam?

I prefer a sweet cherry jam recipe and my favorite sweet cherry is Bing. They provide that deep red color naturally. I've also used Rainier cherries for this recipe. Rainier cherries are a cross between a Van and a Bing cherry.

However, any sweet cherry will work, so use what you have available to you, or at a good price!

If you have tart cherries, simply increase the amount of sugar in the recipe and taste the jam before cooking, making adjustments as needed. (See the “Update” note below on cooking times if you're using tart cherries!)

Can You Use Frozen Cherries for Jam?

Yes, cherries freeze quite well and can be used to make both jam, jelly, and cherry pie filling. Make sure you thaw frozen cherries fully before proceeding with the recipe. I will often freeze cherries and berries to make jam later in the fall when I have more time (and a cooler kitchen).

Harvest Note: Whenever you pick cherries, be sure to leave the stem on, until just ready to use. Once you remove the stem, you allow oxygen into the cherry and it will turn brown and break down faster.

A colander filled with cherries.

Supplies Needed

  • Multiple Cherry Pitter  – pitting cherries isn't always the most fun job, but having a pitter that can do multiple cherries at once sure speeds up the process. If you have kids, this is a great job to have them do!
  • Classic Zester- this little beauty makes getting that pectin luscious lemon zest into your cherry jam without the bitter pith so easy if using the no store-bought pectin version.
  • Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won't rust like the granite wear and will be your trusty sidekick in the kitchen for years to come.
  • OR Steam Canner (my new favorite way to water bath can recipes)
  • Candy Thermometer – most accurate way to ensure jam has reached the gelling point for the non-pectin version.
  • The Pampered Chef Cutting Edge Food Chopper – because chopping up fruit is not where I want to spend my time and I'm all about making quick work when possible. You can also use a blender or a food processor for this part!</li>

Ingredients Needed

  • Cherries – again this recipe works best with sweet cherries, but tart cherries or pie cherries can also work, you'll just need more sugar so it wouldn't be considered a “low-sugar” recipe.
  • Sugar – I like to use an organic sugar like evaporated cane juice, but regular granulated sugar would work as well. Pomona's pectin gives options for using honey or maple syrup, so if you're wanting to use a natural sweetener I would recommend reading the instructions that come with the pectin.
  • Lemon juice (or lime juice) – you can use fresh lemon juice or lime juice with tart or pie cherries, sweet cherries should use bottled juice from concentrate for acidity reasons.
  • Pomona's pectin (for pectin recipe only)– This ingredient is essential in order to reduce the amount of sugar and time needed to make this jam. (See below for more info on pectin.)
  • Calcium (for pectin recipe only) – The Pomona's pectin relies on calcium for the jam to set, this is why you're able to use less sugar, which I love! The calcium isn't an extra ingredient you need to purchase, it actually comes with your box of Pomona's pectin.
Cherry jam ingredients being cooked in a large yellow dutch oven.

What Does Pectin Do for Jam?

Pectin is naturally found in fruits, but not all fruit has the same level of pectin. Apples, grapes, currants, and citrus are naturally high in pectin and can be paired with lower pectin level fruits like cherries, strawberries, blackberries, and raspberries.

Pectin works with sugar (the natural sugars in fruit as well as added sugar) and acid to create a gel when it reaches 220 degrees Fahrenheit.

Commercial pectin is almost always made from GMO-derived ingredients (with the exception of Pomona's pectin) and is an added cost, so many jam makers want to learn how to make homemade jam without store-bought pectin.

Omitting store-bought pectin does require you to cook the jam longer to reach the jelling point, but you can use less sugar than most commercial recipes and pair together acidic fruits to create delicious jams and jellies, like the low sugar cherry jam recipe below (I've also included an alternative sweet cherry jam recipe using the ONLY non-GMO commercial pectin I will use).

A woman's hand holding up a spoon covered in jam as a "Sheet test" to see if the jam has set.

How To Tell When Jam is Set

Jam is done when it's reached the gelling point, nice and thick for spreading on toast, homemade buttermilk biscuits, sandwiches, or anything else your taste buds desire. I highly recommend using this jam in my homemade pop tarts recipe!

When the jam is hot, oftentimes it's difficult to tell if the jam has reached the gelling point because it thickens as it cools (it will remain runny while hot). The easiest way to tell if a jam is set is when it reaches 220 degrees Fahrenheit. You can know this by using a candy thermometer. 

Old-Fashioned Gel Tests

Don't despair if you don't have a candy thermometer, there are several old-fashioned tests to see if your jam is set that work just fine.

Sheet Test

Because jam will set more as it cools, it can be difficult to tell while it's still cooking if it has reached the jelling point. An easy fix is to use a sheet test.

Place a metal spoon in the freezer when you begin making your jam. To perform the sheet test, dip the cold spoon into the jam and then pull it out. Watch the jam drip off the back of the spoon, it should drip off in a sheet, not run or be individual droplets.

This is called sheeting and if the jam comes off in one sheet it's reached the gelling point.

Plate or Saucer Test

The other test is called the plate or saucer test. Instead of a spoon place a small plate or saucer in the freezer. To check the set of the jam, place a tablespoon of jam on the cold plate. Let it sit for a minute (so it cools and you don't burn yourself) and then run your finger through the middle. It should separate and not run back together.

If you perform either of these tests and the jam isn't set yet, put your spoon and/or saucer back in the freezer, cook for 5 to 10 minutes, and then test again.

Update: I've increased the processing time to reach a gel as a few people have had to cook for a longer time to get a gel. I've always reached a gel with a shorter time but I am using sweet cherries, not tart or pie cherries. I recommend testing for the gel point at the 15-minute mark and only continuing to cook if it's not gelled yet.

Cherry Jam Recipe (No Pectin & Low Sugar)

Four cherries in a cherry pitter.

1. Wash, remove stems, and pit cherries. Get the cherry pitter!

2. Roughly chop up cherries using a chopper, blender, or food processor. Be sure to measure cherries once they're processed, not whole!

Cherry jam ingredients being cooked in a large yellow dutch oven.

3. Place chopped cherries in a large stockpot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.

4. Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving.

5. Boil, uncovered until thickened, about 25 minutes, and has reached the gel point via one of the above tests.

Cherry jam being funneled into a canning jar.

6. Remove jam mixture from the heat and pour into hot canning jars, leaving 1/4 inch headspace.

Cherry jam being poured into a canning jar.

7. Using a knife or canning tool, slide it down into the jar to remove any air bubbles, then adjust headspace again, if needed.

8. Wipe rims of jars with a damp towel, center the lids on each jar then add bands and tighten to fingertip tight.

Three jars of cherry jam sitting in a steam canner.

9. Submerge in a hot water bath and process for 15 minutes. (Or, if using a steam canner, see video above at the 12:30 minute mark for instructions.)

Jar lifters lifting out a finished batch of cherry jam from a steam canner on a stovetop.

10. Take off of heat and let sit for 5 minutes before moving to a folded towel when using a traditional hot water bath, if using the steam canner follow instructions in the video.

11. Let jars sit for at least 12 hours before checking seals or removing bands. Then, remove bands, wipe down jars, and store them in a cool dark place for up to a year. Be sure to date and label your jars so you know what's in them!

12. If any jars didn't set, transfer to the refrigerator and use them right away.

Be sure to get more steam canning tips and tutorials in my full canning course, Home Canning with Confidence, or my Fruit to Jar course.

Sweet Cherry Freezer Jam

To make cherry freezer jam, simply follow all the instructions above through step 3, and instead of canning, allow jars to cool completely and then freeze.

Alternate Pomona's Pectin Cherry Jam Version

This is the method I'm using in the video above! We had a massive heatwave go through our area about the time all our cherries were ripe, and I definitely wasn't wanting to heat up the house by using the stove all day to cook jam then can it.

When using a recipe that includes pectin you can cut your jam-making time by a fraction and still end up with a great low-sugar jam recipe that you can either can or put in the freezer for freezer jam.

Furthermore, Pomona's Pectin is the only store-bought pectin I will use on our homestead because it doesn't rely on sugar for the set (it uses calcium instead) and is the only non-GMO pectin I've found without questionable ingredients.

Plus, 1 box makes multiple batches of jam and you can even do completely no sugar batches, which you can't do the old-fashioned way because you need sugar to reach the gelling point. And no, I'm not sponsored by Pomona's, but if they're reading this, I'd totally take a box of pectin in exchange!

This is the bulk option of Pomona's Pectin I purchased last year and the best price I've found for 6 boxes.

Three jars of cherry jam sitting on a counter with a Pioneering Today tea towel.

Cherry Jam Recipe (With Pectin)

Ingredients:

  • 4 cups smashed pitted cherries (approximately 8 cups whole cherries will equal the 4 cups smashed/pitted)
  • 1/4 cup lime juice from concentrate
  • 1 cup of sugar
  • 4 teaspoons powdered pectin (in your Pomona's box)
  • 3 teaspoons calcium water (comes with your box of Pomona's pectin)

Directions:

  1. Prepare jars and canner with hot water.
  2. Place prepared cherries, lime juice, and calcium water in a large stock pot on the stove, stir well, and over medium high heat bring to a boil.
  3. While berry mixture is heating, mix together your sugar and powdered pectin in a bowl until well combined.
  4. When berry mixture has reached a rolling boil, stir in the pectin/sugar and mix until combined. Stir continuously for 1 to 2 minutes, making sure the contents have reached a full boil.
  5. Remove from heat and fill your prepared jars to a 1/4 inch headspace. Make sure and wipe the rim of jars clean with a damp towel, place lids and bands on and screw down to finger tip tight. Place your jars on the canning rack in your water bath canner, making sure the water level covers the top of the jars by 1 to 2 inches and bring to a full boil. Process for 10 minutes with the lid on.
  6. Take the lid off and let sit for 5 minutes, then remove jars to a towel and let jars cool for 24 hours. Remove bands, check seals, wipe down jars, mark or label your jars with the date, and place jars in pantry until ready to use!

Did you make this recipe? If so, I'd love for you to leave me a star rating on the recipe card below, then snap a photo and tag me on social media @melissaknorris so I can see! Happy canning!

Jars of apple pie jam sitting on a counter.

Other Jam Recipes & Canning Posts You May Find Helpful:

An opened jar of cherry jam with a spoonful.

Cherry Jam Recipe Without Pectin and Low Sugar

MelissaKNorris
Here's my favorite old-fashioned cherry jam recipe that's high on taste but low on sugar and doesn't use store-bought pectin! Can it or toss it in the freezer for freezer jam (or see our pectin option in the notes below if you're in a hurry!). No matter the method, these cherry jam recipes come together easily so you can enjoy the bright taste of cherries all year long.
4.10 from 41 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Condiment
Cuisine American
Servings 32 servings
Calories 75 kcal

Ingredients
  

  • 5 cups sweet cherries pitted and chopped
  • 2.5 cups sugar can use between 2.5-3 cups depending on how sweet your cherries are and your preference
  • 5 tablespoons lime juice from concentrate or lemon juice

Instructions
 

  • Wash, remove stems, and pit cherries. A cherry pitter is highly advised
  • Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
  • Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
  • Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a “sheet” of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
  • Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section).
    Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
  • Make 2 pints or 4 eight ounce jelly jars.

Video

Notes

*For altitudes 1,001 feet above sea level, increase processing time by 5 minutes for every 3,000 feet increment. For 1,001 to 3,000 feet add 5 minutes. 3,001 to 6,000 feet add 10 minutes, 6,001 to 8,000 add 15 minutes extra. 8,001 to 10,000 add 20 minutes extra.

Recipe for Cherry Jam with Pectin:

    • Ingredients:

      • 4 cups smashed pitted cherries (about 8 cups whole cherries)
      • 1/4 cup concentrated lime juice (or lemon juice)
      • 1 cup sugar
      • 3 teaspoons powdered Pamona's pectin
      • 4 teaspoons calcium water (comes with your box of Pomona's pectin)

      Directions:

      1. Pit cherries, then chop and mash or pulse in a blender (do not puree or completely liquefy). 
      2. Place in a large heavy-bottomed saucepan. Add lime juice and calcium water. Stir well. Bring to a full boil.
      3. If using a STEAM CANNER begin to heat water to 180 degrees F (because this is a hot pack recipe).
      4. If using a WATER BATH CANNER begin heating BEFORE prepping your cherries as it takes longer to get to temperature than the steam canner.
      5. While the cherry mixture is boiling, mix together pectin and sugar. 
      6. Add combined pectin/sugar and stir constantly for 1 to 2 minutes.
      7. Remove from heat and fill jars to 1/4″ headspace. Remove bubbles and adjust headspace if needed to maintain 1/4″.
      8. Wipe rims clean, add lids and bands, tightening to fingertip tight, and process for 10 minutes. *
      9. For STEAM CANNER: turn off heat BUT don't remove the lid for additional 5 minutes, the steam will keep the temperature high and is required for total processing time with the steam canner.
      10. After 5 minutes move jars to a towel and allow to cool and set overnight or for at least 12 hours.
      11. Check seals. If the center of the lid gives, then store in the fridge and eat soon. If jars are sealed, wipe them down with a damp cloth, mark them with the date and contents, and store them in the pantry out of the light for up to a year. 
      12. For the WATER BATH CANNER: turn off the heat and remove the lid, allow jars to sit for 5 minutes before removing them to a towel.
      13. Allow to cool and set overnight or for at least 12 hours. Check seals. If the center of the lid gives, then store in the fridge and eat soon. If jars are sealed, wipe them down with a damp cloth, mark them with the date and contents, and store them in the pantry out of the light for up to a year. 
      14. Yields 4-5 cups of jam

Nutrition

Serving: 2TbsCalories: 75kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 51mgFiber: 1gSugar: 18gVitamin A: 15IUVitamin C: 2mgCalcium: 3mgIron: 1mg
Keyword Cherry Jam, Cherry Jam Recipe, Easy Cherry Jam, How to Can Cherry Jam, Low-Sugar Cherry Jam, No Pectin Cherry Jam
Tried this recipe?Let us know how it was!

Pickled Asparagus Recipe (Canned, Quick, or Refrigerator)

by 43 Comments

Up close vertical shot of pickled asparagus in a jar.

This is the best crisp pickled asparagus recipe out there and the first thing to meet my canning jars come springtime. Garlic and dill are paired with a salty brine and flavor-packed seasonings that create perfectly crisp asparagus spears every time! There's good reason this is one of my most requested recipes.

Asparagus might be my favorite pickling vegetable… except for the beans that get turned into dilly beans and the beets for pickled beets, oh, and the cucumbers for fermented garlic dill pickles. Okay, I can't pick a favorite, because really, they should all have their place inside a Mason jar and lining my cupboard shelves.

Oh wait! I almost forgot Great Grandma's mustard pickles! Whew, that was close!

As you can see, I'm a lover of all things pickled!

My favorite way to eat pickled asparagus is as an appetizer. It's the way to go. Served all by itself, rolled up in ham with a smear of cream cheese, or served side by side on a cheese platter or charcuterie board… you, crispy pickled asparagus, are amazing. (And no, it's not weird a bit I'm talking to a pickle, just wait till you try it.)

If you're brand new to canning, you may want to check out a few of my resources before getting started. Canning 101 is great for those just getting started, as is this article about whether canning food at home is really worth it. And once you're done canning your pickled asparagus, be sure to check out my food preservation category for your next project.

Wondering What Pickled Asparagus Tastes Like?

Well, it's a bit like a pickle but with the subtle undertones of the asparagus flavor shining through like a champ. If you follow my recipe, they'll be crispy and briny. During canning, the asparagus soaks up all the amazing flavors of the vinegar, salt, garlic, and dill, leaving you with a tart, slightly sour, slightly sweet taste.

Feel free to toss some chili flakes in each jar for a little heat (if that's your thing!). As long as you have the proper vinegar to salt ratio, you can't really mess up the rest of the spices, so experiment to find your perfect combination.

Can You Make Pickled Asparagus In the Refrigerator?

Yes! Even though the recipe below is meant for canning, you can make these in the refrigerator. The only difference is they won't be shelf-stable and they'll take a little longer until you get that really great pickle flavor.

If you just want to make a small batch (and have a bit of patience), then the refrigerator method is just fine. And if you love refrigerator methods of pickling, you might also love these bread and butter refrigerator pickles!

To make refrigerator pickled asparagus:

  1. Mix together the vinegar, salt, and spices.
  2. Wash the asparagus and trim the bottoms to fit the size of your jar (I like pint-size jars, but quart jars work well for larger stalks).
  3. Add garlic cloves and dill to the bottom of your jar and fill with asparagus. Try to line the stalks up nice and tall, like little soldiers, and really pack them in tight!
  4. Pour the room temperature pickling liquid over the top to fill the jar.
  5. Place in the refrigerator for 3-7 days. Technically, after 24 hours you now have asparagus pickles, but the longer you let them “pickle” the stronger their flavor.fresh asparagus with a clove of garlic and dill on table

What's the Difference Between a Refrigerator Pickle and a “Quick Pickle”?

There's not too much of a difference between the two, however, a quick pickle is made by first boiling your brine, then pouring the hot brine over your asparagus. This “cooks” the asparagus just a bit, making them softer and quicker to absorb the brine.

Quick Pickled Asparagus

To make quick-pickled asparagus:

  1. Mix together the vinegar, salt, and spices in a pot to create your brine.
  2. Bring to a boil over medium-high heat.
  3. Prepare your asparagus by washing and trimming the bottoms to fit the size of your jar.
  4. Add garlic cloves and dill to the bottom of your jar and fill with asparagus. Try to line the trimmed asparagus up nice and tall, like little soldiers, and really pack them in tight!
  5. Pour the hot brine over the top to fill the jar.
  6. Seal with a lid and place in the refrigerator for a minimum of 3 hours. The asparagus will continue to get more “pickle-y” after 3-5 days.

Pickled Asparagus – Healthy or Not?

If you're asking yourself whether pickled asparagus is healthy or not the answer is, kind of!

Really helpful, right?

Asparagus itself is very healthy. It's full of fiber and a great source of Vitamin B6, Calcium, Magnesium and Zinc. Did you know asparagus also has probiotics? This makes it a great addition to meals for aiding digestion.

When you pickle the asparagus you have to consider that you're adding quite a bit of salt and some sugar into the picture. And if you're canning it, the asparagus will lose some of its nutrients and probiotics because it's heated.

asparagus going into Mason jar clove of garlic and mustard seed on table

But if you're comparing the health of pickled asparagus to say a cookie, then it's a much healthier option.

How to Get Crispy Pickled Asparagus Every Time

For crispy pickled asparagus, you need to start with fresh asparagus. To make sure asparagus is fresh, try to snap it in half. It should break clean without any strings. Stringy or limp asparagus is a sign that it's not fresh.

I prefer medium or larger stalks of asparagus, this also lends itself to a crispy finish. Just be sure your jars are large enough to hold the size you want.

There is no need to sterilize your jars when canning this recipe. Updated canning testing states if you're processing your recipe for 10 minutes or more, there's no need to sterilize your jars. Simply wash them in hot soapy water.

Pickled asparagus piled on a white plate with a jar of pickled asparagus in the background.

See, told you this pickled asparagus recipe was easy peasy. Click here for more tips on how to tell if a canning recipe is safe.

Pickled Asparagus Recipe

You'll want to start with approximately 180 spears of asparagus (depending on size) which equals about 30 spears per quart for a total of 6 quarts.

You'll need good, clean water and vinegar of choice. I prefer to choose an organic vinegar, and always one that's 5% acidity when canning and/or pickling.

You can use white or apple cider vinegar (click here for a homemade apple cider vinegar recipe) but homemade vinegar is not safe for canning. Using white vinegar will yield nice bright green pickles asparagus while apple cider vinegar will make the asparagus appear duller in color.

Be sure to use pickling salt, regular salt will make your brine cloudy. And don't skip the sugar, it really helps balance out the flavors for this recipe. I use raw organic cane sugar.

The seasonings are really preferential here and can be adapted to suit your liking. I've found that the combination of celery seed, some mustard seed, dill, and garlic make a delicious end product.

If you like your pickled asparagus with a little kick, add some red pepper flakes to each jar. Use approximately 1/4 to 1/2 teaspoon per quart.

Grab your water bath canner and follow the instructions below for proper canning!

How to Store Pickled Asparagus

Once you've canned your pickled asparagus, and the jars are sealed properly, you'll want to make sure to allow your jars to cool overnight. Then, follow these methods for properly storing your canned goods to ensure you're safely storing your food for the best long-term storage.

If a jar doesn't seal correctly, don't panic! Just seal the jar with the lid and place it in the refrigerator.

Best Pickled Asparagus- Easy Canning Recipe

MelissaKNorris
This is the best crisp pickled asparagus recipe out there and the first thing to meet my canning jars come springtime. Garlic and dill are paired with a salty brine and flavor-packed seasonings that create perfectly crisp asparagus spears every time! There's good reason this is one of my most requested recipes.
4.18 from 28 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 6 quarts

Ingredients
  

  • 180 spears of asparagus depending on size, about 30 per quart
  • 6 1/2 cups water
  • 8 1/2 cups vinegar preferably organic and always use 5% acidity when canning/pickling. You can use white or apple cider vinegar. White just helps keep the green color of the asparagus
  • 6 Tablespoons pickling salt regular makes your brine cloudy
  • 1 to 2 cups sugar I use raw organic cane sugar
  • 1 1/2 teaspoons celery seed
  • 12 Teaspoons mustard seed
  • 12 teaspoons Dill weed or 2 heads fresh dill tucked in with asparagus
  • 18 cloves garlic

Instructions
 

  • Wash jars in hot water soapy water. Wide mouth jars work best.
  • Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar.
  • Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with 1/2 inch head space. Pack tightly.
  • Set lids in a pan of water on medium low heat until ready to seal jars.
  • Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving 1/2 inch head space.
  • Wipe rims, put on lids, and screw on bands. Place jars in canning rack or basket in a hot water bath of boiling water and process for 10 minutes.
  • Carefully pull out hot jars and place on a folded kitchen towel in a draft free area. Let sit for at least 12 hours. Check to make sure the jars of pickled asparagus have sealed by pressing down on the center of the lid. If it pops or gives, your seal is bad. Put in fridge and eat.
  • Store jars in a dark cool place.

Notes

  • For spicy pickled asparagus: Add red pepper flakes to each jar with garlic. You can add approximately 1/4 to 1/2 teaspoon per quart.
  • This makes approximately 6 quarts of pickled asparagus and the nutritional information is based on 4 servings per jar… provided you don't eat the whole jar all by yourself in one sitting- because it's that good!
Keyword canned pickled asparagus, pickled asparagus
Tried this recipe?Let us know how it was!
Pinterest pin with two images, top image is a vertical view of an open jar of pickled asparagus. Bottom image is of pickled asparagus on a white plate. Text overlay says, "Best Pickled Asparagus Recipe - Click for Recipe"

In my opinion, this is the best pickled asparagus recipe and not just my opinion, I have people who try this and immediately ask for the recipe to replace their old one. The only proper thing to do is share this of course!

For more great resources, check out a few of my other canning favorites:

Easy Blackberry Jam Recipe Low Sugar with Canning Instructions

by 38 Comments

This no-sugar blackberry jam recipe, that's low sugar and high on taste is something no home should be without. Especially when I share how you can make this without any sugar.

Yes, no added sugar, just one secret ingredient to replace all those white granules, and it can be grown on your homestead if you so desire. Am I the only one who gets excited about this stuff?

blackberry jam recipe

Blackberries signify the end of summer in our neck of the woods. It is definitely a bitter/sweet goodbye. We love them. LOVE them. They make the most incredible jam. Ever. Syrup? Oh yeah. Pie Filling? Winner! Even humbly flash frozen, they are a favorite.

And dumplings, oh yes, dumplings are not only for your chicken dishes, but they're also delightful with berries and you can use this 1940's recipe for Blueberry Dumplings  (swap out the blueberries for blackberries) better be happening at your house soon. It’s a sad day when the last of them go down. August is an eternity when you’re in December.

If you can get a hold of fresh-picked, summer-ending blackberries (I’d even make it with some good organic frozen berries too!) I encourage you to try this jam, you will not regret it.

Tip: Frozen berries that are thawed release their juice easier than fresh berries. Which is a plus during the busy hot harvest months. If you're pressed for time, freeze your berries until things calm down.

Melissa

The first time I heard of adding grape juice in place of all that white sugar in traditional summer jam recipes? I was, to say the least, pretty skeptical. However, I was willing to try, if it got rid of some of that sugar load!

Surprisingly, we noticed immediately how much more of the ‘fruit’ we tasted. (Amazing what happens when you don’t add a 5 lb bag of white sugar!) Now sometimes, I will toss in a 1/4 C of organic sugar here. It is totally optional, it just adds a hint of sweetness. If you prefer a more tart jam, leave this out. Either way– it is delicious. The best part, even if you don't have a ton of berries you can make this small batch of blackberry jam!

Resources 

Grab our FREE simply sweet custom Blackberry Jam Canning Labels for easy pantry shopping (our favorite kind of shopping) and quick gift giving!

Ever have a failed batch of jam or jelly? Nothing is more frustrating than having runny syrup when what you really want is a spreadable jam or jelly. Grab my free Jam & Jelly Troubleshooting Guide here  and learn my easy tips for a sure set… p.s. there's a bonus involved.

Blackberry Jam Recipe Low Sugar

After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf. (You did grab our incredibly cute custom free jam labels, right?)

This jam is a very special treat! Beautiful on the shelf and a very appreciated gift! Capture a little summertime in a jar with this easy blackberry jam recipe!

Other Low Sugar Jam Recipes

Spicy Peach Jam Recipe Low Sugar and No Pectin

No Sugar Strawberry Jam Recipe

Apple Pie Jam Low Sugar Recipe

Strawberry Jam Recipe without Pectin and Low Sugar

Easy Blackberry Jam Recipe Low Sugar with Canning Instructions

MelissaKNorris
Easy blackberry jam recipe with no added sugar
3.87 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, fruit
Cuisine American
Servings 2 pints

Ingredients
  

  • 3 Cups Freshly picked and washed berries or frozen and thawed
  • 1 box of No Sugar PectinNote from Melissa: the only store bought pectin I use is Pomona's Pectin, it's a natural pectin without added sugar or GMO ingredients and allows you to make no sugar added jams and jellies. You won't need to use the whole box when using Pomona's, just follow the instructions that come with it
  • 1/4 cup lemon juice if using sweet blackberries
  • 1 Cup Grape Juice from concentrate You can use any juice from concentrate you like for different flavor profiles

Instructions
 

  • Wash jars in hot soapy water, rinse right before filling with hot water. Prepare your water bath canner, place rack inside and fill with water so jars are completley covered by at 1 inch. Turn the heat to medium so water is 180 degrees F when you put jars filled with jam in the canner.
  • You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Add in your clean/washed berries, I slightly crush mine with a potato masher. Optional.
  • Turn heat up to medium. Dump in grape juice. If using Pomona's pectin, add 2 teaspoons calcium water and stir until combined.
  • Add powdered pectin (2 teaspoons pectin powder from Pomona's pectin) then use an immersion blender to make sure pectin is fully dissolved and mixed in with juice and berries. Bring to a boil.
  • Ladle the jam into jars to 1/4 inch headspace, remove air bubbles and add more jam if needed to stay at the 1/4 inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the canner rack. Repeat.
  • Bring water to a full boil in canner and then process for 15 minutes. When my timer goes off, I turn off the burner and remove the lid for 5 minutes or so. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours
  • After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf.

Notes

*this will yield on average 2 pints (4 cups) of finished jam. 
Keyword blackberry jam recipe
Tried this recipe?Let us know how it was!
Jar of blackberry jam sitting on a table with blackberries in the background. Text overlay says, "No Sugar Blackberry Jam"

Apple Pie Jam Low Sugar Recipe

by 52 Comments

This apple pie jam recipe is seriously the next best thing to apple pie filling. Except, dare I say it, maybe better because one can smear it on just about anything and not have to wait for said apple pie to bake? Okay, dare accepted, I said it.Seriously, apple pie jam is my new… jam.

I first came across this ball apple pie jam recipe in the Ball Complete Book of Home Canning but you guys, 9 cups of sugar to 6 cups of apples, we don't have to be a math major but that is just wrong. There should never be more sugar than fruit, really, there should never be as much sugar as fruit either.

Good news, I did the alterations and now you can have your apple pie jam and eat it too, without the loads of sugar. (And while we're on the subject, here is a Strawberry Jam without the sugar too.)

One of the beautiful things about Pomona's Pectin (and no, they've never paid me a dime or sent me free product, but if they're reading this, I'm totally game) is it doesn't require copious amounts of sugar to set like traditional pectin. It also doesn't have a lot of questionable ingredients like many brands that are derived from highly GMO crops. Pomona's website states it's made from dried citrus peels, not corn or apples, and is GMO free.

My other favorite part, I can do multiple batches of jam from one box of pectin and I can make them low sugar or sugar free (yep, totally true) because Pomona Pectin uses calcium water to get the set, not sugar.

How to Make Apple Pie Jam 

Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time!

Peel, core, and chop up 8 cup of apples. I prefer to use a sweet apple so I don't need to add as much sugar. My favorite apple for baking and cooking is a Gravenstein and that's what you see featured here. Place it in a big old stainless steel pot and add 8 Tablespoons bottled lemon juice and 1 cup water. Bring to a boil and cook for 10 minutes until apples are soft.

Add 4 teaspoons of calcium water (comes in the Pomona Pectin and activates the pectin). Boil for 1 more minute.Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time! This is one canning recipe you've got to grabAdd your spices and the sugar mixed with the powdered pectin. Return to a boil and stir constantly (because burnt sugar is so not wanted here) for 2 minutes. You'll see and feel the mixture start to thicken up. Take it off the heat.Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time! This is one canning recipe you've got to grab

Pour into clean canning jars to a 1/4 inch headspace. Remove air bubbles and add more jam if needed to keep the headspace.

Place in a water bath canner, making sure the water level is 1 inch above the surface of the jars and process jars for 10 minutes. Remember, don't start your time until the water is at a full boil.

Turn off heat and remove the canner lid, after 5 minutes remove jars to a towel covered counter top and let cool. Check seals after 24 hours, remove bands and wipe down the surface of the jars and store in the pantry.

While I've already made 4 batches of this darling (if you're on my Christmas list, maybe only make 1 batch as I've got ya covered) I still have quarts of this true home canned apple pie filling recipe because a girl can never have too many Mason jars filled with food on her shelf… or too many apple pies, right?

Options for Apple Pie Jam Canning Recipe

You can use 3/4 cup of finely chopped dried cranberries. Add them with the calcium water and spices.Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time! This is one canning recipe you've got to grab

Apple Pie Jam Low Sugar Recipe

Melissa Norris
This easy apple pie jam recipe is delicious and low sugar, so the apple flavor and spices shine
4.37 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Servings 3 pints

Ingredients
  

  • 8 cups peeled chopped, and cored apples
  • ¾ cup dried cranberries optional
  • 8 tablespoons bottled lemon juice
  • 1 cup water
  • 4 teaspoons calcium water
  • 4 teaspoons powder pectin
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cups sugar

Instructions
 

  • Peel, core, and chop up 8 cup of apples. I prefer to use a sweet apple so I don't need to add as much sugar. My favorite apple for baking and cooking is a Gravenstein and that's what you see featured here.
  • Place it in a big old stainless steel pot and add 8 Tablespoons bottled lemon juice and 1 cup water. Bring to a boil and cook for 10 minutes until apples are soft.
  • Add 4 teaspoons of calcium water (comes in the Pomona Pectin and activates the pectin). Boil for 1 more minute.
  • Add your spices and the sugar mixed with the powdered pectin. Return to a boil and stir constantly (because burnt sugar is so not wanted here) for 2 minutes. You'll see and feel the mixture start to thicken up. Take it off the heat.
  • Pour into clean canning jars to a ¼ inch headspace. Remove air bubbles and add more jam if needed to keep the headspace. Place in a water bath canner, making sure the water level is 1 inch above the surface of the jars and process jars for 10 minutes. Remember, don't start your time until the water is at a full boil.
  • Turn off heat and remove the canner lid, after 5 minutes remove jars to a towel covered counter top and let cool. Check seals after 24 hours, remove bands and wipe down the surface of the jars and store in the pantry.
  • You can use ¾ cup of finely chopped dried cranberries. Add them with the calcium water and spices.
Keyword apple pie jam recipe, low sugar apple pie jam
Tried this recipe?Let us know how it was!

Sweet and Spicy Plum Sauce Canning Recipe

by 22 Comments

This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.

This easy sweet and spicy plum sauce recipe is what you make when your sweet neighbors show up with a box of beautiful yellow plums. Or, it's the recipe you print out and deliver with the plums you might be gifting to someone else because you have a plethora. Or… okay, you get the point, however you got your plums, this is the sauce to make.

It would be delicious with purple plums, but it works especially well with yellow plums, because I've found (maybe it's just my misfortune) that the yellow plums around here don't have as much flavor as the purple plums. But, I refuse to let any produce go to waste, so this sauce is the one for me right now. Plus, my son has developed a strong craving for any type of sweet and spicy sauce on chicken, and we need to keep those growing boys fed, right? Well, the already grown ones, too.

Resources for Sweet and Spicy Plum Sauce

Food processor– this little beauty literally shaves hours off of prep time when canning. Not to mention all other forms of chopping, slicing, grating, and nut butter making. You can try a blender, but beings we don't want it totally pureed, I highly recommend one of these, one of the best Christmas gifts I ever received.

Ball Book of Complete Canning– Whenever I'm on the hunt for a new canning recipe, this is one of the first places I turn.

Water Bath Canner– Can you believe I still borrow my mother's? Yep, I totally need to get one of my own, because I realized I'd “given it back” to her and had to run and down and get it with five minutes left on the cooking time of the sauce.

How to Make Sweet and Spicy Plum Sauce

This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.

Begin with rinsing off your plums. We need 10 cups worth of pitted (this was the longest part of the whole recipe) and finely diced plums. I just used my fingers and squished the pit out, as these were very ripe. I'm sure there's a less messy way to do it, but sometimes, our hands really are the best tool.

This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.
This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.

After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil.

Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time. 

Ladle your sauce into clean Mason jars to a 1/2 inch headspace.  Take a spatula or butter knife and run around the inside of the jar to remove air bubbles. Wipe rim of jar with clean damp towel. Place on lids and tighten down bands to finger tip tight.

Process in a hot water bath for 20 minutes. Make sure water covers the jars by at least an inch. Begin processing time when water comes to a full boil. When done, remove canner from heat and remove lid. Allow to cool for 5 to 10 minutes before using a jar lifter to remove the jars. Place jars on a towel folded in thirds in a draft free area and allow undisturbed for at least 12 hours. Check to make sure jars sealed and then wipe down jar and store in a dark cool pantry shelf until consuming!

The recipe yielded 6 cups for me, though the original said 4….

Grab your free copy of the Ultimate Home Food Preservation Guide

Recipe adapted from Ball Book of Complete Canning

Sweet and Spicy Plum Sauce Canning Recipe

MelissaKNorris adapted from Ball Book of Complete Canning
3.78 from 9 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 6 cups

Ingredients
  

  • 2 cups lightly packed brown sugar
  • 1 cup organic evaporated cane juice
  • 1 cup apple cider vinegar
  • 3/4 cup finely chopped onion I used walla walla sweet
  • 2 Tablespoons finely chopped jalapeno peppers I left the seeds in for some heat
  • 2 Tablespoons mustard seeds
  • 1 Tablespoon canning salt
  • 2 cloves finely chopped garlic
  • 1 Tablespoons finely chopped gingerroot
  • 10 cups finely chopped pitted plums

Instructions
 

  • After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil. Stir often, sugar scorches easily.
  • Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, stirring every now and then, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time.
  • Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Process in a hot water bath for 20 minutes.
Tried this recipe?Let us know how it was!