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Prepare the Strawberries:
Wash and hull the strawberries. Mash them until you have 2 cups of mashed berries. For a chunkier consistency, use a potato masher or pulse them in a food processor.
Mix Strawberries and Sugar:
In a large bowl, combine the mashed strawberries and granulated sugar. Stir the mixture until well combined. Let it stand for 10 minutes, stirring occasionally.
Prepare the Pectin Mixture:
In a small saucepan, combine the powdered fruit pectin with water. Bring the mixture to a boil over high heat, stirring constantly. Boil and stir for 1 minute.
Combine and Stir:
Pour the hot pectin mixture into the strawberry mixture. Stir continuously for 3 minutes to ensure the sugar is completely dissolved and the pectin is well incorporated.
Fill Containers:
Ladle the strawberry jam into clean half-pint or pint-sized freezer-safe containers. Leave about 1/2 inch of space at the top to allow for expansion during freezing. Wipe any spills or drips from the rims of the containers.
Seal and Store:
Cover the containers with lids. Let them stand at room temperature for 24 hours to allow the jam to set.
Freeze:
After 24 hours, transfer the containers to the freezer. The jam can be stored in the freezer for up to 1 year.
Thaw and Enjoy:
To use the jam, thaw it in the refrigerator. Once thawed, it will keep in the refrigerator for several weeks.
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