I have wanted to make Strawberry Jam for like the past 2 years. A friend gave me some for Christmas one year and I SWEAR it got me through the winter.
It was a BRUTAL winter and something so simple as Homemade Strawberry Jam would put a smile on my face when I made english muffins in the morning.
So, last summer I went to make this….I got a ton of strawberries from the farmer’s market and then drove home. I accidently left them in the back of my car and the next morning i remembered and they had all gone bad.
So, I waited for this summer and went back to my farmer’s market and got lots of fresh berries!
AND this time….I put them in the FRONT SEAT!
There was no stopping me this time and I.DID.IT.
I am officially obsessed with this stuff and I’m going to have to make up another batch because I’ve already given away all my jars!
{Look at all those beautiful berries!}
- 1 quart fresh strawberries
- 4 cups sugar
- 3/4 cup water
- 1 package sure jell fruit pectin
- 5- 1 cup glass containers
- Make sure the glass containers are washed out + clean.
- Remove and discard strawberry stems and crush them until you have 2 cups crushed strawberries. Stir in the sugar + let mixture sit for 10 minutes.
- Mix water + pectin in small saucepan on high heat, stirring constantly. Let it boil 1 minute and then mix into fruit mixture, stirring for 3 minutes, until the sugar is dissolved.
- Fill the glass containers up, leaving about 1/2- 3/4 inch on top, immediately putting lids on and sealing shut.
- Let sit at room temperature for 24 hours and then store in refrigerator for up to 3 weeks or in freezer for up to 1 year.
- If frozen, thaw in refrigerator before using.
Yum
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