Quick & Easy Strawberry Jam

Strawberries: 5 cups crushed (about 3 lbs of fresh, ripe berries)
Sugar: 7 cups granulated sugar (measured exactly)
Lemon Juice: 1/4 cup bottled lemon juice (provides the necessary acidity to set)
Pectin: 1 box (1.75 oz) powdered fruit pectin (e.g., Sure-Jell)
Butter (Optional): 1/2 tsp to reduce foaming during boiling

Prepare the Fruit: Wash, hull (remove green tops), and crush the strawberries one layer at a time using a potato masher. Measure exactly 5 cups of the crushed fruit into a large 6-quart saucepan.
Combine: Stir the lemon juice and the powdered pectin into the strawberries. If you want to prevent foam, add the small pat of butter now.
Initial Boil: Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly to prevent scorching.
Add Sugar: Stir in all the sugar at once. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
Finish: Remove from heat. Use a metal spoon to skim off any remaining foam from the surface.
Jarring: Ladle the hot jam into clean jars, leaving about 1/4 inch of headspace at the top.
- For Fridge/Freezer: Let cool, then cover and store.
- For Canning: Wipe rims, apply lids/bands, and process in a boiling water bath for 10 minutes.

The “Cold Plate” Test: If you aren’t sure if the jam is set, put a small plate in the freezer before you start. Drop a spoonful of hot jam onto the cold plate; if it wrinkles when you push it with your finger after a minute, it’s ready.
Don’t Reduce Sugar: In pectin-based recipes, sugar is a structural ingredient. Reducing it may prevent the jam from thickening properly.
Texture: If you prefer a smoother jam, you can pulse the berries in a food processor, but leave some small chunks for the best “homemade” feel.