Strawberry Jam

Strawberry Jam

DO NOT DOUBLE. Just repeat this whole process again for more.


(The goal is to get 2 Cups of strawberry puree. You never know how much puree 2 pounds of strawberries will yield. So, you may have some strawberry puree in excess of the 2 Cups.)

1.5 lbs fresh Strawberries, overripe strawberries are sweeter
4 Cups granulated Sugar
3/4 Cup Water
1 Box Pectin

6-12 8 oz Mason Jars, washed

1. Add Sugar to a medium sized bowl. Set aside.
2. Wash and inspect the strawberries, discarding any moldy ones.
3. Cut off the tops of the strawberries, remove any unripe/white parts, and place them in a blender as you go.
4. Puree the strawberries until there are no chances left.
5. In a liquid measuring cup, measure out 2 Cups of the strawberry puree.
6. Add strawberry puree to the sugar. Mix thoroughly.
7. Let the sit for at least 10 minutes, stirring occasionally.
8. After the strawberry puree has been sitting for about 5 minutes, start preparing the pectin.
9. In a small saucepan add the water and then the pectin. Bring to a boil, stirring constantly.
10. Once it comes to a boil, boil for one minute, stirring constantly.
11. By this point your strawberry mix should have sat for 10 minutes.
12. Add the hot pectin to the strawberry mix and stir for 3 minutes.
13. After stirring for 3 minutes, pour immediately into mason jars.
14. Make sure the tops of the jars are clean, and seal them all with a lid.
15. Let sit at room temperature for 24 hours.
16. Store in the freezer.

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