3/4 cup water
1 box fruit pectin (like Sure Jell)
1 quart fully ripe strawberry
4 cups sugar
You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry. Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time. Measure exactly 2 cups crushed berries into a large bowl; stir in sugar. Let stand for 10 minutes, stirring occasionally. Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that’s okay. Fill prepared containers immediately to within 1/2 inch of tops. Wipe off top edges and immediately cover with lids. Let stand at room temperature 24 hours. Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year. Thaw frozen jam in the fridge before using.
Photo credit: Margaret Johnson