I love homemade jams but have always been too intimidated by it to make it myself. But my friend Julia talked me into trying to make it myself this year. She convinced me that it wasn’t hard at all and I could totally do it. She was right. I was impressed by how simple it was!
Because we went to the strawberry farm and picked 20 pounds of strawberry I used some of it to make jam. I’m not a fan of the store bought stuff. Doesn’t taste good at all. I figured out that it is actually cheaper to make my own jam and enjoy fresh strawberry goodness in a jar for a long time. I would only have to do it once a year because one box of regular pectin filled six 8-ounce jars. That’s enough to last us a year.
When I asked around, everyone liked the jam recipe provided in the box of Sure Jell pectin. I skipped over the regular jam portion of the instructions and went straight for the freezer jam instructions. The difference is regular jam you cook the fruit. Freezer jam you just mash the fresh fruit and use it as is. Even easier!
I’ll show you how easy this is. And if you never made jam before, you will want to after reading this post. It didn’t take long either. Maybe 1 to 1 1/2 hour tops.
From the Sure Jell recipe
- 2 cups mashed strawberries
- 4 cups sugar
- 1 box pectin
- 3/4 cup water
1. Wash the strawberries.
2. Cut off the stems. No need to chop or cut into smaller pieces.
3. Mash the strawberries. The box recommends using a potato masher and doing it by hand. I prefer the faster way where I toss about a cup of strawberries in the blender and gently blend it on a low speed into a mashed consistency. Leaving strawberry chunks because I like my jam with chunks.
4. Measure the ingredients exactly.
5. In a large bowl, mix the mashed strawberries with the sugar. Let it sit for about 10 minutes, stirring occasionally.
6. After waiting for the strawberry mix, start on this next part. In a small sauce pan, mix the water and pectin. Bring it to a boil on high heat. Stirring constantly. Allow it to boil for about 4 minutes.
7. Pour the pectin mixture into the strawberry mixture. Stir and mix well for about 2 minutes.
8. Pour into the jars but not all the way. Leave some room for expansion during freezing process. Cover and allow it to set in room temperature for 24 hours. Then put in freezer. It keeps in the freezer for 1 year. And done!
» Tell me… Do you make your own jam? Have you found a kind of store bought jam that you really love?