Step 1

Wash, hull and crush the strawberries one layer at a time. I left mine fairly chunky, as you can see below. I like strawberry chunks in my jam, but you do need enough thoroughly crushed strawberries mixed in with it to give you the jam base you need.

Step 2

Combine 1/4 cup of sugar with the Certo.

Step 3

Mix the sugar/certo with the crushed strawberries, gently. This isn't mentioned in the directions in Certo, but you can get air bubbles and make the jam too frothy if you stir too hard.

Step 4

Let the jam sit for 30 minutes and stir gently once in a while.

Step 5

After 30 minutes add the rest of the sugar and stir for 3 minutes.

Step 6

When the sugar is dissolved, pour it into your containers and fill to about 1/4 inch from the top. Place the lids on the jars and let the jam set for 24 hours at room temperature.

Step 7

The jam will stay for 3 weeks in the refrigerator and last 6-8 months in the freezer. Small containers are perfect for pulling out of the freezer and using in the fridge.