- two cups crushed strawberries (about one quart of fully ripe strawberries, stems removed)
- four cups granulated sugar
- a quarter cup water
- one box of Sure Fruit Pectin Gel (*see note)
- Containers to put jam in – I like to use pint mason jars
Rinse and dry the containers you want to put the jam in (enough for five cups). I always use glass jars but plastic containers work great too. This recipe fills five to six pint jars.
In a food processor, add the strawberries and blend them just a few times, until the strawberries are finely chopped, but not completely mashed.
Place exactly two cups of strawberries in a large bowl. (It is really important to measure the berries and sugar accurately, otherwise the jam will not set properly.)
Add the sugar, one cup at a time, stirring well after each addition. Leave it for ten minutes, stirring occasionally.
Meanwhile, add water and pectin packet to a small saucepan.
Bring the mixture to a boil over high heat, stirring constantly.
Once boiling, stir for one minute. Remove from heat and add to the strawberry mixture.
Stir well, for several minutes, until the sugar is well dissolved.
Fill containers with jam and leave half inch of headspace on top.
Cover with lids and let stand at room temperature for twenty four hours.
After twenty four hours, you can store the jam in the refrigerator for up to four weeks or freeze it for up to one year!