Ingredients for Strawberry Jam Pectin Added
- 4 cups fresh strawberries
- Dry Pectin
- 1/4 cup fresh lemon juice
- Lemon, Zest Of
- 7 cups granulated sugar
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How to Make Strawberry Jam Pectin Added
- Wash and hull 4 cups of fresh strawberries.
- Roughly crush the strawberries using a potato masher or by hand. Aim for a chunky consistency.
- In a large saucepan, combine the crushed strawberries, 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 1/2 pouches powdered pectin.
- Stir well to ensure the pectin is evenly distributed.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add 7 cups of granulated sugar all at once and stir vigorously until completely dissolved.
- Continue to boil hard for exactly 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam that has risen to the surface.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean and securely attach the lids and bands.
- Process in a boiling water bath canner for 10 minutes (adjust according to your altitude; check your canning guide for specifics).
- Remove jars and allow to cool completely. You should hear a popping sound as the jars seal. Check to make sure each jar has sealed properly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
728g
Fat
0g
Carbs
64g
