When I was a child I ate a whole carton of strawberries all by myself. I woke up the next morning with tiny red dots all over me. Mama took me to the doctor and he informed her, “I think she’s fine. She’s just turning into a strawberry.” 🍓

Making strawberry preserves from fresh ripe strawberries is very easy. You only need four ingredients and some very simple tools. Wash your berries thoroughly. Use a knife to remove the tops and any bad spots. Mash them up really well. Now, you’re half way there!

Before you start cooking, set out all the tools you’ll need. Measuring cup for 7 cups of sugar, a measuring cup to hold 5 cups of mashed berries, a stainless steel spoon for stirring, sterilized jars and lids, a large boiler, a large mouthed funnel, and a couple of dish towels should do it. You will need a knife for removing the tops as well as a masher for the berries. You could always smash them with your hand if you choose. You do you!

Now that we have our tools assembled, let’s get busy! In a large boiler, pour in berries and add one tablespoon of butter to reduce foaming. Sprinkle one (1.75 oz) packet of fruit pectin over the mashed strawberries, stir. Bring to a full rolling boil that doesn’t stop when stirred and cook one minute. Then, stir in the sugar and bring back up to a full rolling boil for one minute stirring constantly.

Spoon your jam into sterilized jars using a funnel to avoid spilling. Remember to leave 1/4 inch of headspace in each jar. Place lids on jars and screw down rims until fingertip tight.

Tips:

-Keep your lids in hot water until you are ready to use them so the seal is soft and grips the jar well.

-Wrap your jars tightly in a kitchen towel to fill them so you don’t burn your hands. The towel should go around the jar and under it. It may be better to fill it while it sits on the counter if you are worried about dropping it.

– Contents are hot! Don’t touch! I don’t water bath these unless they don’t seal and mine have always done fine. Make sure the jam is super hot when you pour it in the jar and check your seals in an hour. Any lid that doesn’t “ping” can be your first jar to sample.

-Store your opened jars of jam in the fridge for up to a couple of months.

– Sealed and unopened jars can be stored on the shelf without rims for up to 2 years or more.

-Never eat molded jam. If you open a jar of jam and it looks fuzzy, just don’t take a chance. Throw it out and wash the jar for future use.

-Jars can be reused BUT it isn’t advisable to reuse lids because the seal can be very weak. Go ahead and toss the lid but save the rim and jar for the next batch.

– Do not change the amount of sugar or fruit in a jam recipe or it won’t set! For sugar free or reduced sugar recipes, you will need a specific type of fruit pectin. Always read the box and follow the instructions!

This recipe and many others can be found on the sure jell website.