Ingredients:
- Ripe strawberries: Wash, remove stems, then crush.
- Sugar: Adds sweetness and pulls out juice from strawberries.
- Fruit pectin: I use Sure Jell; I don’t even think I’ve seen a different brand.
- Water: To thin out the jam a bit.
- Freezer-safe containers: 8 oz containers are the perfect size.
Instructions:
- Prepare containers: Wash and dry the freezer-safe containers then set aside.
- Mash Strawberries: With a potato masher or in a food processor, mash the berries, leaving some chunks then measure out 2 c. of the berries into a large bowl.
- Add sugar: Stir in exactly 4 c. sugar and allow to stand for 10 minutes.
- Boil Pectin then combine with strawberries: While the berries and sugar are co-mingling, whisk the pectin into 3⁄4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
- Store finished jam: Ladle the jam into the prepared containers, leaving about 1⁄2′′ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.