- 1/2 up and 1 cup freezer-safe containers with lids
- measuring cups and measuring spoons
- mixing bowls and a colander
- rubber spatula and ladle
- large saucepan
- labels for the containers
- clean cotton dish towel
- 2 cups crushed ripe strawberries
- 1/4 teaspoon lemon juice
- 4 cups granulated sugar
- 1 box Sure Jell fruit pectin
- 3/4 cup water
- Tip: Use a large spoon or a potato masher to crush up your strawberries after washing them. Do not use a blender, food processor or mixer as it will puree your strawberries and liquefy them. You want small bits of fruit in your jam.
- Place the crushed strawberries into a large mixing bowl. Gently stir in the lemon juice. Measure out exactly 4 cups of granulated sugar and mix it gently into the bowl until it's well combined. Cover bowl with a clean dish towel and let stand at room temperature for 10 minutes.
- In a large saucepan bring 3/4 cup of water up to a boil. Stir in the entire box of Sure Jell fruit pectin, stirring to combine using a rubber spatula. Boil mixture for exactly 1 minute, remove from heat.
- Stir the fruit pectin mixture into the bowl of prepared strawberries until everything is combined and the sugar is dissolved. This takes 2 to 3 minutes to achieve.
- Spoon your hot jam into prepared freezer containers, leaving 1/2" head space to allow for expansion during the freezing process. Let jam cool at room temperature for 8 to 12 hours. Place lids on top, label containers and freeze. If you are worried about something getting into the jam, place a clean cotton towel over the top of your containers while they cool.
Image courtesy of Pixomar / FreeDigitalPhotos.net
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