Course: Breakfast, Brunch, Dessert, Side Dish, Snack
Keyword: Canning Recipe, Easy, From Scratch, Jam, Jelly, Simple
Servings: 68oz jars
Cost: Varies
Equipment
Blender or potato masher
Large Bowl
Medium pot
(6) 8oz mason jars with lids
Ingredients
4cupscrushed strawberries
3cupssugar
1pkgSure-Jell For Less or No Sugar Needed Recipes
1cupwater
Instructions
Wash and dry jars.
Crush strawberries. You can use a blender and pulse them until they reach your desired consistency or use a potato masher. Once mashed place them in a large bowl. You can crush them as much as you'd like, leaving small or large bits of berry.
Pour sugar and pectin into a saucepan. Mix.
Stir in water, bring to a boil using medium-high heat, stirring continually.
When it reached boiling temp, let boil for exactly 1 minute. Remove from the heat.
Pour pectin mixture into the large bowl of strawberries. Stir until thoroughly combined.
Immediately fill jars with jam leaving 1/2 inch at the top.
Let the jars sit for 24 hours on the counter and then they are ready! Freeze for up to 1 year. Jam will last for up to 3 weeks in the fridge.