One of my all-time favorite homemade foods is strawberry jam. Sorry…but store bought just does not compare. Growing up I hardly ever got to indulge in homemade jam because my Mom always bought Smuckers. My Aunt Kathy, Aunt Marge and Aunt Kelly all made homemade strawberry jam (with homegrown berries to boot!) but they all live in far away Michigan. At least one time my Aunt Marge mailed freezer packed strawberry jam to me and I was stocked for several months. It.was.heaven.
For a long time I didn’t really consider trying homemade jam. Even though I’ve always wanted to try canning, it just hasn’t happened. But I was really craving this summertime treat so I emailed my Aunt Kathy and asked for her strawberry jam recipe. I mean, how hard could it possibly be?!? She told me she didn’t really have any special recipe but rather used the directions on the Sure-Jell box. The Sure-Jell box has different methods, some quick and some not so quick (cooked). We of course went the quick route. And it was actually a cinch…no canning necessary.
To be completely honest, our jam was not quite as good as when my aunts made it. It was still yummy though. Maybe it’s been so long since I’ve had the real thing that I had my expectation too high? Aunt Kathy, feel free to bring a jar (or 10) when you visit later this month…we can taste test them side by side. 
Anyways, this was our first time trying homemade jam and there will be many more times to come. We will perfect it!
Here’s what you’ll need
Start by crushing the strawberries, 1 cup at a time
Add the sugar and mix together completely
I know it seems like a lot of sugar! Let sit 10 minutes, stirring occasionally.
Stir together water and Pectin. Bring to a boil, stirring constantly
Pour into strawberry mixture and stir about 3 minutes, until completely mixed and dissolved
Transfer to jars and pop in the freezer!
Perfect for toast and english muffin breakfasts 🙂
- 3 cups strawberries, stems removed and crushed
- 4 cups sugar
- 3/4 cup water
- 1 box Pectin
- Grab 4-5 plastic or glass containers with tight fitting lids. Wash thoroughly and dry. Set aside.
- Prepare berries by cutting off the stems and crushing either in a food processor or with a potato masher. If you want your jam on the chunkier side, don’t use the food processor.
- Transfer crushed berries to a large bowl and stir in the sugar. Let sit for 10 minutes, stirring occasionally.
- Meanwhile, in a small saucepan stir together water and entire Pectin envelope. Heat over high heat, stirring constantly. Bring mixture to a boil. Boil for 1 minute, continuing to stir. Remove from heat.
- Pour Pectin mix into strawberry mixture. Stir until sugar is completely dissolved and mixture is not grainy, about 3 minutes.
- Pour jam into containers leaving about a 1/2 inch on the tops of each container. Secure tightly with lids and let sit at room temperature to set. Transfer to your freezer.
- Jam may be stored in refrigerater for up to 3 weeks, or in the freezer for up to 1 year.
