“We’re only truly secure when we can look out our kitchen window and see our food growing and our friends working nearby.” ― Bill Mollison
Strawberry Jam is one of the first things I preserve each year.. and all the men in my home are so happy when I do! I am making this first small batch using store bought strawberries so I can get the recipe out before the Michigan strawberry season starts for all of you.
Fresh strawberry jam is by far superior to canned, in my opinion and my boys lol! Check out my YouTube video for a step by step tutorial and then read on below for the complete list of ingredients & directions. Enjoy friends!
Do you know the difference between jam or preserves, jelly, & marmalade? Well friends, there is a difference. In the coming weeks & throughout the summer and fall, I’ll be showing you how-to make all of the above, but here is a quick differentiation~ Jam or preserves generally have chunks or bits of fruit in it, jelly is made just from the juice, marmalade generally made with citrus using the whole fruit with or without some of the rind in it.
You’ll have the opportunity to watch me prepare this recipe live at both The Farmington Farmers & Artisans Market on June 17th, 2023 at 10am. Check out my complete list of classes with more being added regularly at my Where’s Jean page.
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
- 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!
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Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!
Until next time remember to,
Eat fresh, shop local & have a happy day,
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