2 pints (approx) strawberries, washed, hulled, and coarsely chopped
4 c sugar
1 box Sure-Jell Fruit Pectin for Homemade Jams and Jellies
3/4 c water
washed and rinsed containers to hold 5 cups of jam
Measure exactly 2 cups of chopped berries in a bowl. Stir in sugar.
It wasn't in this recipe but I smashed mine up with a potato masher and if I do this again might put them in the blender for a smaller size and more liquid consistency.
In small saucepan combine pectin and water. Turn burner on high to bring to boil stirring constantly. Continue stirring for 1 minute. Remove from heat. Stir pectin into fruit. Keep stirring until sugar almost completely dissolves. Pour into containers leaving 1/2 inch space at top for expansion during freezing. Cover containers and let stand at room temperature 24 hours until set. Refrigerate for 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.
I got 10 of the smaller jars of jam. Plenty for our family but we're heading back to the farm on Tuesday to pick raspberries and maybe more strawberries so who knows what I'll come up with next!