After tasting my grandmother’s homemade preserves it is hard to go back to Smuckers. I always thought making jam was difficult, but aside from the day-long process of letting the contents settle in the jars, it is quick and simple.
What You Need
- 2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
- 4 cups sugar, measured into separate bowl
- 3/4 cup water
- 1 pkg. SURE-JELL Fruit Pectin
- Rinse 5 (1-cup) glass jam jars and lids with boiling water. Dry. Discard stems. Crush strawberries thoroughly, 1 cup at a time (a potato masher will do the trick). Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
- Fill containers immediately to within 1/2 inch of tops (mixture will expand as it cools). Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)