ingredients

instructions

1. Rinse and dry the containers you’d like to put the jam in (enough for 5 cups). I always use glass mason jars, but plastic containers work great, also. This recipe fills 5 or 6 half-pint jars.

2. Add strawberries to a food processor and pulse just a few times until well diced but not totally mashed.

3. Measure exactly 2 cups of strawberries into a large bowl. (It’s really important to measure the berries and sugar exactly, or the jam will not set properly.)

4. Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.

5. Meanwhile, add water and pectin package to a small saucepan.

6. Bring to a boil over high heat, stirring constantly.

7. Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.

8. Stir mixture really well, for several minutes, until sugar is well dissolved.

9. Fill containers with jam and leave 1/2” of head space at the top.

10. Cover with lids and allow to stand at room temperature for 24 hours.