Step 1

Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. This recipe fills 5-6 half pint jars.

Step 2

In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.

Step 3

Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.)

Step 4

Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.

Step 5

Meanwhile, add water and pectin package to a small saucepan.

Step 6

Bring to a boil over high heat, stirring constantly.

Step 7

Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.

Step 8

Stir mixture really well, for several minutes, until sugar is well dissolved.

Step 9

Fill containers with jam and leave 1/2'' of head-space at the top.

Step 10

Cover with lids and allow to stand at room temperature for 24 hours.

Step 11

After 24 hours you can store jam in the refrigerator for up to 4 weeks or freeze it for up to 1 year!

Step 12

You might also like Raspberry Freezer Jam!