Strawberry Jam

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4 pints strawberries (about 12 cups) stemmed, chopped (about 6 cups)

4 cups sugar

1 package pectin (I use sure-gel)

Juice of ½ lemon

Jars – sterilized according to package directions


Mash strawberries in a large pot using a potato masher or fork.

Stir in ½ cup sugar and one package of pectin and bring to a boil.

Boil one minute stirring constantly.

Add remaining sugar and lemon juice, bring to a full boil and boil one minute.

Remove from heat, skim foam off of top (it won’t hurt you – just not as pretty).

Ladle into jars and secure lids tightly. Tops will pop as they seal.

*I like to store in the refrigerator, but it isn’t necessary. Most jams will keep at least 30 days unopened and un-refrigerated and up to 60 days in the fridge.

© Deer One Publishing 2021