Yield: 4 pints

Important Note: Pectin is a naturally occurring substance found in fruits. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies. Most packages are between 1 and 1.5 ounces. Please consult your package for its recommended sugar to pectin ration.

Place all the strawberries in a large pot with a little more than half of the sugar (about 4 cups). Add the pectin and turn the heat to high. Stir until the mixture comes to a rolling boil.

While continuing to stir, add the remain sugar and let the mixture return to a boil.

Remove from heat and allow it to set for at least five minutes. Skim any foam off of the top and discard.

Ladle into sterilized canning jars. Process in a hot water bath for 5 to 10 minutes. (All jams must be "processed" (submerged) in a boiling water bath to prevent mold growth.)

Let jam set for at least 12 hours before using. Store in a cool, dry place.


This is a great simple recipe - nothing fancy to take away from the pure strawberry taste.

Mr Breakfast would like to thank CornFlake for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From Broadway

I wonder where can I find a pectin?

Comment submitted: 11/11/2009 (#9016)



From Not Thick Enough

Rating (out of 5):

It turned out more like a strawberry syrup. Tasted great but followed to a tee and its certainly not jam consistency!!!

Comment submitted: 7/6/2009 (#8366)



From hi dot

Rating (out of 5):

Whoa! Wow cornflake dude! You did a wowing job! Neat recipe dude!

Comment submitted: 5/27/2008 (#5388)



From bob

Rating (out of 5):

Brilliant!

Comment submitted: 4/20/2007 (#2203)

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