Article and photos by Lisa Crockett
Yields about 6 cups of jam.
Remove the stems from strawberries and chop them roughly, then mash the fruit with a potato masher, immersion blender or food processor; don’t puree completely, leave some chunks. Measure two cups of the puree and pour into a large bowl (use leftover puree for another purpose) and mix with sugar, stirring for about a minute to dissolve sugar. Let fruit and sugar marinate for about 10 minutes.
In a small saucepan, stir together water and fruit pectin. Bring to a boil, then continue to boil for one minute, stirring the entire time.
Stir pectin into fruit and sugar mixture, stirring for about three minutes to combine completely. Ladle jam into clean glass or plastic containers. Store jam in the fridge for up to three weeks or in the freezer for several months.
1 ¼ pounds strawberries
4 cups sugar
¾ cups water
1 box (1 ¾ ounce) fruit pectin