Ingredients
Scale
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2 cups crushed fresh strawberries (from about 3–4 cups whole berries)
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4 cups granulated sugar
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¾ cup water
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1 (1.75 oz) box powdered fruit pectin (like Sure-Jell or Ball)
Instructions
- Prepare the Berries: Wash and hull your strawberries. Crush them using a potato masher or pulse a few times in a food processor—just enough to break them down, not puree them. Measure exactly 2 cups of crushed berries and place in a large bowl.
- Add the Sugar: Stir in 4 cups of sugar. Let the mixture sit for 10 minutes, stirring occasionally. This helps the sugar dissolve and brings out the juices.
- Dissolve the Pectin: In a small saucepan, combine pectin and water. Bring to a boil over high heat, stirring constantly. Boil hard for 1 minute, then remove from heat.
- Combine and Stir: Immediately pour the hot pectin mixture into the berry mixture. Stir for 3 minutes (set a timer!) until everything is well combined and no grainy sugar remains.
- Jar It Up: Ladle jam into clean, dry jars or plastic freezer containers, leaving about 1 inch of headspace (to allow room to expand in the freezer). Let sit at room temperature for 24 hours to set, then transfer to the freezer.
- Prep Time: 25 minutes