- 2 cups cleaned,crushed strawberries (about 1 quart)
- 4 cups sugar
- 1 box powdered pectin
- 1 cup water
Wash and hull the strawberries. Mash them with the back of a spoon or pulse in a food processor to the desired consistency - you want chunky pieces, not a puree.
Mix with the sugar, stir and left set 20-40 minutes. Stir occasionally so that the sugar will blend with the juice and dissolve thoroughly.
Mix the powdered pectin and water. Bring to a boil, let boil 1 minute. Stir the pectin mix into the strawberries. Stir for 2-3 minutes to mix completely.
Pour the jam into clean freezer containers, leaving ½ to 1 inch of head space. Let the container sit at room temperature for 24 hours while the jam sets up. If the outside temperature is very high, put the jam in the refrigerator to set to avoid fermentation.
When set, freeze the finished product for up to a year, or keep in the frig for 3-4 weeks. Thaw the frozen jam in the refrigerator before using.
Note: always check the directions of your particular brand of pectin. There will frequently be recipes for jam on the box. Liquid and powdered pectin are NOT interchangeable!
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