How to make it

  • Wash strawberries and remove stems and core; cut strawberries into fourths.
  • Place them in a large bowl and mash the strawberries with a potato masher (I tried to use the blender once - I don't recommend it!).
  • Add sugar to mashed strawberries and stir to blend.
  • Let mixture set for 15 minutes, stirring often.
  • Add Certo, and stir constantly for 3 minutes.
  • Pour jam into small ½ cup (or whatever size you prefer) covered containers.
  • Let filled containers set out on counter for 24 hours, and then place them in the freezer.
  • Jam will keep in refrigerator for 6 weeks or more, and will keep in the freezer for a year.
  • NOTE: This jam is thick, but not like store-bought jam - it will be slightly "runny" and we use a spoon to "drizzle" it over whatever we are using it on...great on bran muffins, cornbread, pop-overs, German Pancakes or Dutch Babies, toast, English muffins, grilled cheese sandwiches, etc.

Reviews & Comments 3

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    " It was excellent "
    noir ate it and said...
    Terrific Krum! :)
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    " It was excellent "
    henrie ate it and said...
    I've made this and it's so much better then the old way we use to make jam. So much fresher tasting, great post Krumkake
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  • organicmama 10 years ago
    Thanks Krum!
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