Enjoy fresh strawberry jam anytime of the year with this easy recipe.
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2 pints fresh strawberries, washed, hulled
4 cups sugar
1 (1.75-ounce) package liquid fruit pectin
Rinse jars and lids with boiling water. Dry thoroughly; set aside.
Place strawberries into bowl; crush with potato masher until a few lumps remain. Measure 2 cups; discard excess.
Add sugar and pectin; stir 3 minutes or until sugar is slightly dissolved.
Pour fruit mixture evenly into prepared jars to 1/2-inch from top. Wipe jar clean, if necessary. Screw on jar lids. Let stand 30 minutes or until thickened.
Jam can be frozen for up to 1 year. To thaw, remove from freezer; refrigerate overnight or until thawed.
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