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Strawberry Jam

My mother makes 24 jars of strawberry jam every year; but this year, I got to make the jam and I got jam-happy. After making 24 jars of strawberry jam, I made 3 jars of peach jam and 5 jars of blackberry jam. Mom says that once you have homemade jam, that you cannot go back to "that smuckers crap" and I could not agree more. Here is the recipe for you all to try it yourselves! I do not suggest making 24 jars, but a few batches really doesn't take that much time or effort.


Sure Gel Pectin

For Strawberry Jam:

4 cups Strawberries

4 cups sugar

For Peach Jam:

2 lbs. peaches

2 Tbsp. fresh lemon juice

4.5 cups sugar

For Blackberry Jam:

6 cups blackberries

5.25 cups sugar


1. Crush/finely chop the fruit you are using and mix with the sugar. Let this sit for 10 minutes while stirring occasionally.

2. Place the pectin in a pot with 3/4 cup of water and bring to a boil. Then boil for one minute and keep stirring.

3. Pour the pectin into the fruit and sugar mixture and stir for 3 minutes.

4. Finally, pour it into jars and leave them in one place for 24 hours, then place in the freezer for up to a year.

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