Allow berries to ripen at room temperature before preparing.
Simple to make…
1 – Crush
2 – Stir
3 – Jar
- 2 cups fresh, ripe crushed, strawberries
- 4 cups sugar (use the correct amount of sugar or jam may not set)
- 1 Tbl lemon juice
- 1 pouch liquid fruit pectin like Certo or Ball
- 5 small canning jars with lids
1) Rinse and hull berries. Cut out and discard any white pulp from inside the berry. Slice berries into quarters in large mixing bowl.
2) Crush berries with a potato masher in a large glass or Pyrex mixing bowl, not metal
3) Measure 2 cups into a medium mixing bowl. Reserve any remaining berries for another batch
4) Use a wooden spoon to stir in sugar, adding slowly, a little at a time.
5) Continue to stir until all sugar is dissolved. Skim away any foam and discard.
To dissolve sugar completely try leaving the bowl on the kitchen counter and stir a wherever you walk by. Scrape down sugar from sides of bowl often.
If the sugar won’t dissolve, cover and leave overnight. In the morning stir until all sugar dissolves.
6) In a small bowl mix lemon juice and liquid pectin well.
7) Add liquid to berries stirring continuously until completely blended.
8) Ladle into sterilized jars and set lids on lightly.
Allow jam to set 24 hours on the counter then check that the jam has set before sealing and freezing. Freeze for up to 6 months.
Defrost jam in refrigerator and refrigerate after each use
I have a question though, my daughter and I made a batch of jam today……..before seeing your recipe however.
There is a layer of sugar in the bottom of the jars……..what can I do to fix this? I was going to re-process the jam…..even though I already added the pectin.
What do you think ?
Thanks for any information you can provide.
HI This happens sometimes, I can recommend returning all the jam to a pot and warm it on the stove to dissolve ALL the sugar. Then add more pectin when it cools and jar it. Don’t freeze it until you are sure that it has set ( usually on the counter overnight) That worked for me in the past. Let me know…