I am a noob-to-be jam maker and a noob seasoned advice member. I want to make this pectin-free jam recipe; but here is the issue: In English speaking sources, any jam recipe goes with instructions on canning.
In Turkey (where I am from and I currently live), the hot water bath canning process does not exist and a few people online pointed out to the fact that this process does not exist outside North America (although I am not sure how true this is). I would like to know the reason surely but here is my question.
I want to make the aforementioned jam in 1, put them in freshly cleaned jars (in the dishwasher), put mine in the fridge and give away some to my friends and family.
Will I be posing any risk to people who eat the jam? If not, how long will the jam last in/out of the fridge?
Thanks for the help.