Strawberry Jam With Pectin

This recipe is easy with the use of store-bought pectin. The pectin I am using is in powder form. There are liquid pectins too, but the directions for using them are different and are not interchangeable.

Here is the pectin I like to use:

Sure Jell is easy to find in most stores and you use less sugar in jams so that the fruit flavor can really shine through.

Preservation method: Waterbath canning

Difficulty level: Easy

You will need clean pint jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer

Strawberry Jam With Pectin

Makes about 4-5 pints of jam

12 cups strawberries, hulled and crushed (will yield about 6 cups crushed berries)

4 cups sugar*

1 package of Sure Jell For Less Premium Fruit Pectin (pink box)

Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use.

Measure exact amount of sugar in large bowl and set aside.

Combine 1/4 cup sugar from measured amount and 1 package of Sure Jell For Less Premium Fruit Pectin in a small bowl. Stir into fruit. Add 1/2 tsp butter to reduce foaming, if desired.

Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Stir in remaining sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

Ladle immediately into prepared jars, filling to within 1/4″ of tops. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.

Place jars onto rack in canner. Water must cover jars by 1 to 2 inches. Cover, bring water to a boil. Once boiling, process jams 10 minutes. Turn off heat after 10 minutes and let jars sit in canner for an additional 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.

Let prepared jars stand at room temperature 24 hours. Store unopened jam in a cool, dry place up to 1 year. Refrigerate open jars for up to 3 weeks.