Ingredients
Scale
- 2 cups crushed fresh strawberries (about 1 quart whole strawberries)
- 4 cups granulated sugar
- 1 package (1.75 oz) powdered pectin (for freezer jam)
- ¾ cup water
Instructions
- Wash and hull strawberries. Crush with a potato masher until you have 2 full cups.
- In a large bowl, combine crushed strawberries and sugar. Stir and let sit for 10 minutes.
- In a small saucepan, combine pectin and water. Bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat.
- Pour hot pectin into the fruit mixture. Stir for 3 minutes to dissolve all sugar and pectin completely.
- Pour into clean containers, leaving ½ inch of space at the top. Seal tightly.
- Let sit at room temperature for 24 hours.
- Store in the freezer for up to 12 months or in the refrigerator for up to 3 weeks.
Notes
- For chunkier jam, crush berries lightly.
- For smoother jam, mash berries thoroughly by hand (not in a blender).
- Don’t reduce sugar unless using low-sugar pectin.
- Allow to sit at room temperature undisturbed for 24 hours before freezing.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Preserves
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 5–6
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg