Ingredients
– 2 pounds fresh strawberries, hulled and halved
– 1 ½ cups granulated sugar
– ¼ cup fresh lemon juice
– 1 package (1.75 oz) fruit pectin (like Sure-Jell)
Equipment Needed
– Large pot for cooking
– Wooden spoon for stirring
– Canning jars and lids
– A funnel for pouring
– A potato masher (optional, for smoother jam)
– Candy thermometer (optional, but useful)
Step-by-Step Instructions
To kick things off, I start by washing my strawberries, feeling each berry’s firm, plump surface as I hull and halve them. There’s just something so therapeutic about the process. You can use a potato masher if you want a smoother texture, but I personally love the chunkiness, so I just leave them as they are! Once I’ve got my berries prepped, I toss them into a large pot along with the lemon juice and sugar. I allow them to macerate for about 30 minutes, letting the sugar draw the juices out and create a lovely berry pool. It’s during this time that my kitchen starts to smell heavenly! (See the next page below to continue steps…)