Homemade Strawberry Jam

(25 servings)

  • 2 quarts of fresh strawberries - hulled and sliced
  • 7 cups sugar
  • 1 package pectin
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.

Recipe number 1244. Submitted 5/18/2004.