Strawberries cultivated out of season often lack juiciness and sweetness. Preserve the flavor of fresh berries year-round with this strawberry jam recipe—perfect for spreading on toast, stuffing into breakfast tarts, and swirling into summery desserts.
Yield: makes 2 Pints
- 5 cups fresh strawberries
- 4 cups sugar
- 1 (1.75 oz.) box pectin
Instructions
- Wash, hull, and slightly crush the strawberries. Place in a large bowl, stir in sugar, and set aside for 30 minutes.
- To a small saucepan over high heat, add the pectin and ¾ cup water. When it boils, cook for 1 minute, stirring constantly. Pour the mixture into the bowl of strawberries and stir until the sugar dissolves.
- Pour the jam into sterilized jars, leaving at least ½ inch space from the tops of the containers. Seal with lids. Let stand at room temperature overnight to set. Keep refrigerated for up to 3 weeks—or for up to 1 year in the freezer.
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