Ingredients:
- 2 pints fresh strawberries, washed and stems removed
- ½ teaspoon lemon juice
- 4 cups granulated sugar
- 1.75 ounces powdered fruit pectin (regular, not instant)
- ¾ cup water
Instructions:
1. Prepare the Strawberries
Place the strawberries and lemon juice in a blender. Pulse 5–10 times until the berries are crushed but still slightly chunky.
Pour the crushed strawberries into a large mixing bowl.
2. Dissolve the Sugar
Add the granulated sugar to the strawberries and stir for 2–3 minutes until the sugar begins to dissolve.
Let the mixture sit for 15 minutes.
3. Prepare the Pectin
In a small saucepan, combine the powdered fruit pectin and water.
Cook over medium-high heat, stirring constantly until it reaches a full boil. Continue boiling for 1 minute.
4. Combine and Set
Pour the hot pectin mixture into the strawberry mixture and stir well.
Allow the mixture to sit for about 3 minutes.
5. Fill the Jars
Carefully pour the jam into sterilized jars, leaving about ½ inch of space at the top. Seal with lids.
Let the jars sit at room temperature for 24 hours to allow the jam to fully set.
Storage
- Refrigerator: Store sealed jars for up to 3 weeks.
- Freezer: Store sealed jars for up to 1 year.
Notes
- No Blender: If you do not have a blender, mash the strawberries with a potato masher until crushed.
- Lemon Juice: Do not skip the lemon juice. It helps the jam set properly and helps prevent bacterial growth.
- Fruit Pectin: Use regular powdered fruit pectin, not instant pectin.