2 cups strawberries, washed, hulled, and coarsely chopped (about two pints)
4 c sugar
1 box Sure-Jell Fruit Pectin for Homemade Jams and Jellies
3/4 c water
washed and rinsed containers to hold 5 cups of jam
Measure exactly 2 cups of chopped berries in a bowl. Stir in sugar. (Vicki said , "It wasn't in this recipe but I smashed mine up with a potato masher and if I do this again might put them in the blender for a smaller size and more liquid consistency." I mashed mine with the potato masher and they were very juicy)
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| mashed berries |
In small saucepan combine pectin and water. Turn burner on high to bring to boil stirring constantly. Continue stirring for 1 minute. Remove from heat. Stir pectin into fruit. Keep stirring until sugar almost completely dissolves. Pour into containers leaving 1/2 inch space at top for expansion during freezing. Cover containers and let stand at room temperature 24 hours until set. Refrigerate for 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.
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| berries mixed with sugar |
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