About the Recipe
Ingredients
4 cups halved fresh strawberries
1 ½ cups granulated sugar
1 (1.75 ounce) package dry pectin
¼ cup water
Preparation
Step 1
Gather all ingredients.
Step 2
Crush strawberries using a potato masher in a large bowl. (Alternatively, pulse strawberries in a food processor until just finely chopped but not pureed.) Drain strawberries through a fine mesh strainer; reserve juice for another use. Transfer 2 cups crushed strawberries to a large bowl (reserve any extra strawberries for another use); add sugar, and stir until evenly combined. Let stand at room temperature for 10 minutes, stirring occasionally.
Step 3
Meanwhile, stir pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat; boil, stirring constantly, until a thick paste forms and pectin is fully dissolved, about 2 minutes.
Step 4
Stir boiling pectin-water mixture into strawberry mixture in large bowl; stir constantly for 3 minutes. To check if jam is set, coat back of a spoon with jam; run a finger through it. If jam remains separated, it is properly set. If jam runs back together, it is not set; stir until set, 3 more minutes. Pour into 2 sterilized pint-size jars or other storage containers, leaving a 1/2-inch space at the top to allow for expansion. Place tops on containers, and leave at room temperature for 24 hours.
Step 5
Place in refrigerator for at least 1 hour before serving, or freeze until ready to use or up to 3 months. Enjoy!
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