A simple 3 ingredient classic jam recipe that's perfect to capture the essence of sweet, vibrant strawberries for year around enjoyment.
Optional canning time10mins
Course: Pantry Staple
Keyword: jam, pantry staple, strawberry
Author: Mikayla M
Wide mouth funnel
Four 12 ounce mason jars with new seals and locking rings
5cupsstrawberries, crushed2.5 to 3 pounds/8 cups
1.75 ouncespectin, dry1 packet
Wash and dry four 16 ounces mason jars (pint jars), and 4 lids with new seals, set aside to dry on a clean kitchen towel with a ladle and wide mouth funnel. Make sure jars are warm when adding hot jam to them.*
Blend whole, stemmed strawberries until you have a chunky puree.
Combine strawberries with pectin in a large, non-reactive pot over medium-high heat and stir to dissolve pectin. Bring to a rolling boil.
Bring a separate large pot with enough water to cover jars by 1 inch to a boil.
When strawberry mixture is boiling add in sugar and stir to dissolve. Continue stirring and return to a rolling boil. Once boiling cook for 3 to 4 minutes while continuing to stir.*
Remove from heat when time is up. Ladle into warm jars with funnel and carefully place seals and lids on jars.*
Submerge jars into boiling water and let remain for 10 minutes. Remove from water and place on towel to cool and seal. Jars are sealed when lid doesn't move when touched and has a small indent.
Store in cupboard for up to 1 year, and when opened in fridge for 1 month.
*I find it easiest to warm jars by submerging in boiling water for a minute then turning upside down on the towel to dry before adding the jam.*Cook for 3 minutes for looser set jam, and 4 minutes for slightly more set. Less than 3 will be runny and more than 4 will be very firm.*Use a thick towel to help hold the jar when adding the lid. The jam makes the jar very hot and hard to hold.