Step 1

Begin by washing and drying the containers or jars you plan to store the jam in. Set aside.

Step 2

Rinse your berries and either dry them gently with a towel or place them in a colander to help drain any excess water.

Step 3

Remove the stems from 1 quart of strawberries and cut away any blemishes. If you're using store bought berries, I suggest cutting them into quarters to make them easier to mash.

Step 4

Mash the strawberries with a potato masher until the mixture looks soupy. This will leave some small bits of strawberry intact and give the jam a bit of texture.

Step 5

Use a measuring cup to add exactly 2 cups of mashed strawberries into a separate large bowl.

Step 6

Add in 4 cups of granulated sugar and stir until the sugar is fully incorporated.

Step 7

Set a timer for 20 minutes and let the mixture sit, stirring every few minutes to help the sugar dissolve.

Step 8

Pour 3 Fl oz. or 1 pouch of liquid pectin into the strawberry mixture, being sure to squeeze out every last drop of pectin! My mom folds the packet as she does this to get all of it out.

Step 9

Add in 2 Tbsp of bottled lemon juice, then set your timer for 3 minutes and stir the mixture somewhat aggressively. I like to switch arms halfway through because they get tired!

Step 10

Pour the mixture into the cleaned and dried jars, leaving at least 1/2 inch at the top of the container. The jam will expand as it freezes, so it's important to leave a little room!

Step 11

Wipe away any spills, then close the jars with their lids and let them sit for 24 hours at room temperature. Be sure to place them in a safe area where they won't be touched or bumped.

Step 12

Once the jam has set, place a bit of tape onto each jar and write the date it was made.

Step 13

Then either freeze or refrigerate the jam! It can be frozen for up to a year or kept in the fridge for up to a month.

Step 14

To thaw frozen jam, move the container from the freezer to the fridge, then enjoy the following morning once it's thawed.