Sensational Strawberries

I love summer! Not only because of the longer days, warmer weather, and of course the water activities, but also because of the garden. I will be honest with you. Once I got married I had this image in my head of the picture perfect garden, and how I would be the perfect wife that would have tons of garden produce and can ALL of the extra. Well, that image is still there, but I am being a little more realistic about the time I have during the summer. When strawberry production was in full swing, so was planting season. So, I didn’t really have a ton of time to make all the homemade jam that I envisioned. Therefore, I cleaned my strawberries and FROZE THEM! Now, I have the time to make all the jam I want! If you have ever been nervous to make jam don’t be! It is super simple! Lets start with this question. What is the difference between jelly and jam? Jelly is made from the juice of the berries and jam uses the entire berry. I am using the entire strawberry to make jam!

First you need to buy any Fruit Pectin product used to make jam or jelly. I used Sure-Jell, which can be found at most grocery stores. It comes with very simple and easy to use directions!

Prepare your berries by following the directions. For strawberry jam, I place them in my blender to get the consistency I want for the jam.

Next, you place the correct amount of berries and the fruit pectin into a large pot and bring it to a rolling boil. A rolling boiling, as explained by my Grandma, is one that you can keep stirring and the boil keeps going. Once you have that rolling boil, you add the correct amount of sugar and bring to another boil. The recipe that comes with the fruit pectin will tell you are long you need to boil your mixture for corresponding to the type of jam or jelly you are making.Strawberry jam even changes colors after you add the sugar and boil it!


Take it off the stove, let cool, and start filling your jars!


I use this handy funnel I bought at Walmart in the canning aisle to help keep the very hot jam from burning me! I also fill the jars while they are sitting on old newspaper, because that is some hot and sticky stuff! Some people use a hot water bath to preserve their jelly however, I just place my jars in the freezer and get one out whenever I am ready to use it. You can choose whichever method works for you! The recipes and instructions for both come with the fruit pectin.

Now you are a jam expert!


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