4 cups of fresh strawberries
1 packet of powdered pectin
The amount of sugar and lemon juice depends on brand of pectin you are using. Always follow directions on the packet of pectin you are using!
Wash, stem, and halve strawberries.
Put into large mixing bowl and mash with fork until berries are broken down.
Set aside for at least 20 minutes at room temperature.
Add sugar and lemon juice gradually after bowl of berries has macerated for at least 20 minutes, stirring occasionally to help sugar dissolve.
Add packet of pectin to cold water in a small sauce pot and boil vigorously for one minute, stirring constantly.
Add boiled pectin to strawberry mixture and stir according to directions on your packet.
Ladle jam into small mason jars, cover with lid and let sit for 24 hours at room temperature.
Place in freezer for up to one year, thaw in refrigerator. Can keep in the refrigerator for up to three weeks, it doesn't last long if you use small jars!
Presented by Anissa Shull, Tellico Grains Bakery