I think I may just be the last lady on this planet who enjoys making homemade jams and jellies. But I wanted to pass this fun, inspiring and truly gratifying tradition on to you. Much like our Mothers did, jams are a simple and easy way to preserve tasty, wholesome and delish fruits at their peak season! Don’t let this amazing craft go extinct! Join me!
This recipe makes approx. 8 half-pint (250 ml) jars. I love to decorate mine all up cutesy and fabulous—just add cute fabric swatches, twine and make homemade tags! Plus, they can be stored in a cool, dry place, unopened for a year and a half.
4 cups lightly crushed strawberries, not fully pulsed
7 cups sugar, use organic, granulated
1/4 cup fresh lemon juice, watch for the seeds!
1 package Certo (Sure Jell) or prepared powdered pectin
Wash the berries, cut off stems. Crush with your pretty hands, then measure. Or if using frozen, thaw out 100% and mask with a potato masher or using hands.
Place the crushed berries in a large saucepan on medium heat.
Add the sugar and lemon juice, stir well with a wooden spoon,
Bring to a boil on high heat. Boil rapidly, stirring constantly for just one minute..
Remove from heat and stir in the pectin. Go ahead and place back on the heat for 1 more minute then remove quick from heat!
You’ll notice some foam at the top here, just use a spider or a slotted spoon skim off the foam and discard.
Carefully fill and process jars with a spouted measuring cup. Fill all the way to the top!
Place the lids on top of the jam jars. Twist on the tops!
Now to seal… Gently, place the jars in a large stockpot full of boiling water. Make sure that the jars are fully submerged in the boiling water. Let it sit in the simmering water for 10-15 minutes to set. Jars should seal by then. If not they will seal while cooling.
Remove jars after 10-15 minutes, set aside to cool and set.