This recipe is just the one off of the Sure Jell box. But it is delish! We took a trip to a strawberry patch to pick our own berries and this is what I was so excited to make with them. PB&J sandwiches will now be so much more amazing, not to mention toast! And how good would this be on ice-cream? 🙂
*There is also a low sugar Sure Jell recipe that I want to try next.
1 qt. (2 cups crushed) strawberries, washed and stemmed
4 cups sugar
1 package fruit pectin (I use Sure Jell)
3/4 cup water
8 oz freezer safe containers
Wash and dry the containers and set aside
With a potato masher or food processor, mash the berries, leaving some chances. Measure out 2 cups berries into a large bowl. Stir in exactly 4 cups of sugar and allow to stand for 10 minutes.
While the berries and sugar are hanging out. Whisk in the pectin into 2/4 cups water in a small saucepan. Stir constantly, and bring to a boil over high heat for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is dissolved.
Ladle the jam into the containers, leaving about 1/2 inch at the top for freezer expansion. Top with lids and allow to stand at room temperature for 24 hours. Refrigerate up to 3 weeks or freeze for 1 year. Makes 5 8oz containers.