Jam it out yo! I know a jam I know a jam jam!

Sweet Summer Strawberry Jam

  • Recipes

  • Jun 13 2012

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 deelish fruits at their peak season! Don’t let this amazing craft go extinct! Join me!

Strawberry Jam, Like Mom used to make, simply delish.

  • 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
  1. 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.
  2. Place the crushed berries in a large saucepan on medium heat.
  3. Add the sugar and lemon juice, stir well with a wooden spoon,
  4. Bring to a boil on high heat. Boil rapidly, stirring constantly for just one minute..
  5. 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!
  6. You’ll notice some foam at the top here, just use a spider or a slotted spoon skim off the foam and discard.
  7. Carefully fill and process jars with a spouted measuring cup. Fill all the way to the top!
  8. Place the lids on top of the jam jars. Twist on the tops!
  9. 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.
  10. Remove jars after 10-15 minutes, set aside to cool and set.
  11. Makes approx. 8 half-pint (250 ml) jars. I lovvvve to decorate mine all up cutesy and fabulous—just add cute fabric swatches, twine and make homemade tags! And voila! You’re a sexy lil lady!!♥ go guurrll!
  12. ♥ppss ultra bonus dude, these can be stored in a cool, dry place, unopened for a year and a half. Word.


Look! More delicious goodies for you!



  • Goldenrsoe503

    what kind of chocolate do u basically use and eat?? for your recipes?

    • Anonymous

      u00a0Hi there Abby and GoldenRsoe:u00a0 I love Pure Dark chocolate with as much ncacao as possible! Try their SLAB @ 70% handcrafted dark chocolat! nPerfect for cooking! xox ckHere’s their website: http://www.puredark.com/

  • Goldenrsoe503

    what kind of chocolate do u basically use and eat?? for your recipes?

    • stilettochef

       Hi there Abby and GoldenRsoe:  I love Pure Dark chocolate with as much
      cacao as possible! Try their SLAB @ 70% handcrafted dark chocolat!
      Perfect for cooking! xox ckHere’s their website: http://www.puredark.com/

  • Abby

    any tips on brand of chocolate? u00a0can’t seem to find 15%

    • Anonymous

      Hi there Abby and GoldenRsoe:u00a0 I love Pure Dark chocolate with as much cacao as possible! Try their SLAB @ 70% handcrafted dark chocolat! Perfect for cooking! xox cku00a0

  • Abby

    any tips on brand of chocolate?  can’t seem to find 15%

    • stilettochef

      Hi there Abby and GoldenRsoe:  I love Pure Dark chocolate with as much cacao as possible! Try their SLAB @ 70% handcrafted dark chocolat! Perfect for cooking! xox ck