• Rinse + dry the jars for the jam (enough for 5 cups of jam). I use glass mason jars. This recipe fills 5-6 half pint jars.
• In a food processor or blender, add strawberries and pulse a few times, until strawberries are chopped, but not totally mashed.
• Measure exactly 2 cups of strawberries into a large bowl. It's really important to measure exactly, or the jam will not set.
• Add the sugar, one cup at a time, stirring really well after each addition. Let stand for 10 min., stirring occasionally.
• Meanwhile, add water and pectin package to a small saucepan.
• Bring to a boil over high heat, stirring constantly. Once boiling, stir for 1 min. Remove from heat and add it to the strawberry mixture.
• Stir mixture for several minutes, until sugar is well dissolved.
• Fill containers with jam and leave 1/2'' of head-space at the top.
• Cover with lids and allow to stand at room temperature for 24 hours.
• After 24hrs, store jam in fridge up to 4 weeks or freeze up to 1 year.

SWAP SUGGESTIONS

• No Sugar Added: Try the "No Sugar Needed SURE-JELL" fruit pectin if you'd like to make this strawberry jam recipe with less sugar.
• Fruit: Strawberries can be swapped for raspberries or any other berry or combination of berries.