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| Prep Time Cook Time |
Servings 20 | Difficulty Easy |
Ingredients
- 1-½ cup Granulated Sugar
- 5 Tablespoons Instant Pectin
- 4 cups Hulled And Crushed Strawberries (about 2-3 Quarts)
Preparation Instructions
1. In a small bowl, stir together sugar and instant pectin with a fork until well combined.
2. Rinse the strawberries well and remove the leafy green hulls.
3. Crush the strawberries in a large bowl with a potato masher, or pulse 5-6 times in the bowl of a food processor until you can measure 4 cups of crushed fruit.
4. Place the crushed strawberries in a large bowl and pour the sugar mixture over top.
5. Stir the sugar mixture until blended into the strawberries, then continue to stir for 3 minutes.
6. Ladle the jam into clean jars, leaving ¾ inch headspace for jam expansion during freezing.
7. Secure the lids onto the jars, and let jam stand for 30 minutes at room temperature, or until thickened.
8. Serve immediately, or refrigerate for up to three weeks, or freeze for up to 3 months.
