There is nothing like homemade jam from sweet, juicy, sun-ripened strawberries picked fresh off of the vine. Here in the midwest, the strawberry picking runs for a few weeks starting toward the end of June and running into July. What started out as a tradition with my Aunt Amy when I was a youngster has now turned into a cherished event with my own little darlings. I will remember those sweet faces forever...dripping with strawberry juice...Emma so excited to find the reddest, juiciest berry...Hudson shouting, "I found the mother load!!!" It's amazing how a jar of jam can hold so many precious memories.
Two1.75 oz. boxespremium fruit pectin (such as SURE-JELL)
1 ½c.water
Ten8 oz.freezer-safe glass jelly jars (with lids and seals), washed and dried
Instructions
Mix mashed strawberries and sugar in a large bowl and let stand 10 minutes. This will seem like a lot of sugar, but it is required in order for the jam to set properly. I repeat-do not reduce the amount of sugar:)
Combine fruit pectin and water in a small saucepan. Stir constantly over high heat and bring to a boil. Boil for 1 minute while continuing to stir.
Add pectin mixture to strawberry/sugar mixture and stir until sugar is completely dissolved, about 3 minutes.
Pour mixture into jars immediately, leaving about a ½ inch space at the top. Wipe any jam from rim and jar with damp paper towel. Cover with seals/lids and let sit at room temperature for 24 hours to set.
Keep what you would like for immediate use in the refrigerator for up to 3 weeks. The remaining jam can be stored in the freezer for up to one year. When you're ready to enjoy a jar, thaw in the refrigerator over night.
Notes
My favorite way to enjoy this jam is on top of toast that's first been lathered with a generous amount of salted butter...yum!Other uses:
Over ice cream
Mixed into plain yogurt
In a crêpe
On a biscuit
Over pancakes
Over waffles
On anything, because it is absolutely delicious!!!