Strawberry JamSubmitted by: ANGELGRLKAS29
IntroductionStrawberry Jam Strawberry Jam
5 cups finely crushed strawberries
7 cups of sugar
1 box of Sure Jell pectin
After one minute, remove pan from heat and quickly spoon your jam into jars. You should have another deeper pan to boil your jars in once they are filled with jam and ready to be sealed up.
The jars need to be boiled for 10 minutes in a pan that will cover the jars by an inch to two inches of water. My pan will only hold three jars at a time, that is why it took me longer to cook them.
Remove them from the boiling water after 10 minutes and check to make sure the seal is set. If you push down on the middle of the lid, it is sealed if it doesn't pop back up. They should set out on the counter for 24 hours to set and they can be stored for up to 1 year in your pantry.
Use on toast at breakfast, in a peanut butter and jelly sandwich, or whatever your occasion might be!
Number of Servings: 192
Recipe submitted by SparkPeople user ANGELGRLKAL24.
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This makes the best homemade strawberry jam. It's so easy and tasty. I love making this jam from fresh local strawberries in the summer and freezing it. I use the freezer version of the recipe. It's easy and quick. We use this jam every morning in our plain yogurt. Assume serving size here is 1 Tbsp - 1/4/10