Easy Strawberry Jam
Strawberry jam is such a universal jam… I love this on ice cream, in my Homemade Hand Pies, even in the 3 Ingredient Pop-overs, and of course the best application; PBJ sandwiches. This jam is soooooo tasty!
The first harvest of summer is strawberries, one of my personal favorites. We pick like crazy and sometime run out of time to process the berries before they get soft. I freeze them and package them up for jam making later when things slow down a bit. This recipe works wonderful for both fresh and frozen berries! If you like less sugar you can cut back to 3 cups with out affecting the consistency.
~4 Cups Crushed Strawberries (Fresh or Frozen)
~4 Cups Sugar
~1 Pack Pectin (2 oz)
~Jars for Canning if Desired.
Directions: Place crushed berries in a heavy sauce pan and stir in pectin.
Once pectin is well incorporated add sugar.
Bring to a simmer while stirring often. Remove excess foam from the top of jam.
If canning in jars, wash and sterilize jars.
Place jam in jar leaving ½ inch head space.
Wipe rim and hand tighten lid in place.
Using a hot water canning pot and process for 10 min for pints and 15 min for quarts.
Refrigerate after opening.