Ingredients
- 4 cups strawberries, fresh (after measuring 4 cups/1 quart, then slice in half, cut in half)
- 4 to 4 1/4 cups granulated sugar (depending on how sweet you like your jam)
- 3/4 cup water
- Powdered fruit pectin (1 package 57 grams)
How to Make
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Step 1: Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries.
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Step 2: Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
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Step 3: Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly for 3 minutes. Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
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Step 4: Store in freezer up to 6 months or in refrigerator up to 3 weeks.
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Step 5: Thaw frozen jam and stir before serving.
Tips & Variations
- Freezer containers
We hope you enjoy this recipe!
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