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Strawberry Jam is a contribution of Sadaf Afshan for Food Recipe Contest on Den of Delights.
- Sugar 4 (Cups)
- Strawberry 8 (Cupswashed and Hulled Strawberries)
- Pectin Crystals 1
Wash and hull the strawberries.
Wash jars and lids in hot soapy water/dishwashe.
Sterilize by placing them in the oven for 10 minutes at 225 degrees Celsius.
Keep warm until ready to fill.
Sterilize lids by keeping them in hot water until ready to use.
Crush the strawberries .
Most recipes call for crushing the strawberries with a potato masher one layer at a time but I was in a hurry so I just crushed them in my food processor.
In a large saucepan stir together crushed strawberries and pectin crystals.
Bring to a boil over high heat.
Add all the sugar, stir and bring to a hard boil for 1 minute.
Remove from heat. Stir and skim the froth for 5 minutes .
Pour into warm sterilized jars and put on lids.
Cool down to room temperature and store in the refrigerator.
The jam will set once it's cool. Use within 3-4 weeks.