Our Favorite Recipes

Ingredients: Yields 5 Cups Finished Jam

4 cups or 1 quart of fresh strawberries

4 cups sugar

1~ 1.75 ounce box of Sure-Jel Premium Fruit Pectin
THIS RECIPE IS NOT FOR SUGAR FREE OR LOW SUGAR JAM!

3/4 cup cold water

What you will need:

• 1 medium saucepan
• Whisk
• Large bowl
• 1 dry ingredients measuring cup that holds at least 4 cups

1. Destem and cut off any bad spots from the strawberries, cut in half or quarter depending on how large the berries are.

2. Using a dry measuring cup to measure the exact amount of prepared fruit to 2 cups.

Reserve any extra crushed berries to the side.

3. Place in a large bowl; mash fruit to desired consistency of chunkiness.

4. Measure EXACT amount of sugar and add the crushed berries stirring until thoroughly blended to a soupy consistency;

Let set for 10 minutes stirring a couple times in between.

5. After your berry and sugar mixture has been setting for approximately 4 to 5 minutes begin the water and pectin mixture.

6. Place the ¾ cup of water into a saucepan and add pectic stirring constantly; bring to a boil on high heat stirring constantly; boil on high heat for 1 minute.

7. Add pectin mixture to the berry mixture and stir constantly for 3 to 4 minutes. The heat of the pectin and stirring motion will work at dissolving the sugar.

If there is still a bit of grainy texture to the mixture you can stir it for an additional minute or so. It will continue to dissolve as it sets up.

8. Ladle the mixture into plastic freezer containers or glass canning jars, leaving 1 inch head space from the top of the container; cover with lids.

9. Let stand at room temperature for 24 hours and then refrigerate for up to 3 weeks or freeze for up to 1 year.

You can find a similar recipe for a larger quantity in my cookbook on page 425 along with many other super yummy jam & jelly recipes!

Check out my delicious Peach Marmalade recipe here!