Clean and hull the strawberries, removing the stem and leaves.
Dice strawberries and add to medium size saucepan.
Add 1 1/2 cups sugar, 1 T lemon juice and 2 T powdered fruit pectin and stir to combine.
Heat over medium heat until the strawberries start to juice and the mixture simmers along the edge of the pot.
Mash the strawberries to the desired consistency while continuing to cook over medium heat.
Continue to cook the strawberries over medium heat an additional 5 – 10 minutes or until the mixture is thickened.
Pour the jam into sealable jars or containers.
Seal and let cool to room temperature.
Once cooled to room temperature, store the jam in the refrigerator or freezer.e
Notes
A few things – first, I had trouble getting it to thicken so did use more pectin. And I gotta give credit where credit is due. I found this recipe @ The Recipe Critic so check out other recipes here.
Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶
