Ingredients
- 5 cups fresh California strawberries, stemmed
- 4 cups of sugar
- ¾ cup water
- 1 package (1¾ ounces) powdered fruit pectin
Make it step by step
- Crush strawberries completely.
- Measure 2 cups strawberries with juices into bowl.
- Thoroughly mix in sugar; set aside 10 minutes.
- Combine water and pectin in saucepan.
- Bring to boil and boil one minute, stirring constantly.
- Stir pectin mixture into strawberries; continue stirring 3 minutes.
- Ladle quickly into sterilized freezer jars or containers, allowing ½-inch headspace.
- Cover lids.
- Let stand at room temperature 24 hours.
- Store in freezer.
- If jam is to be used with 2 or 3 weeks, store in refrigerator.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.