Directions

• If you are using frozen fruit you do not need to thaw it, simply use as is. If using fresh strawberries cut them in half. If you do not want any lumps in your finished jams you can puree your fruit in a blender or food processor.

• Mix your fruit, and pectin together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.

• Cook this on medium heat stirring often until it comes to a rolling boil. A rolling boil means it continues to boil even after being stirred. Let this boil for 1 minute.

• Carefully add your sugar and stir thoroughly. let this come back to a rolling boil stirring often. Once at a rolling boil let cook for an additional minute. If you want to be more technical it will be finished when it reaches 217-220 degrees.

• Remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad. 

• Let this cool until it is room temperature then cover and place in the refrigerator.