Homemade Strawberry Jam

I live in the central part of sunny Florida, so strawberries are abundant. I live just minutes from some of the best strawberry farms in the world.

I love to take my daughter to pick strawberries. It costs me about $8 and I come home with more strawberries than we could ever eat. This is one of my favorite ways to preserve them.

Hope you enjoy!


  • 1 quart fully-ripe fresh strawberries
  • ¾ cup water
  • 1 box fruit pectin (like Sure Jell)
  • 4 cups sugar (adjust quantity as indicated on fruit pectin box; some brands use less sugar)


Wash plastic or glass freezer containers and lids; rinse with boiling water and dry.

Rinse strawberries gently, pat dry, remove stem and crush.

Measure 2 cups crushed berries into a large bowl, stir in sugar. Let stand for 10 minutes, stirring occasionally.

Mix water and pectin in a small saucepan; bring to boil on high heat, stirring constantly. Continue boiling & stirring for 1 minute.

Remove from heat and add fruit. Stir until sugar is completely dissolved (approximately 3 minutes).

Fill containers to within ½-inch of top, wipe off top edges and immediately cover with lids.

Allow to rest at room temperature for 24 hours.

Store in refrigerator for up to 3 weeks or up to 1 year in freezer.

Thaw frozen jam in the refrigerator before using.

Frugal Tip: Use any berries that are in season, buy in bulk and freeze.

Also try my Peanut Butter recipe.

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