Strawberry Jam

Here is my favorite Strawberry Jam recipe. I am kind of a food snob and am really picky, after making this I can't eat store bought jam anymore. I hope you all love it that much too! I make this jam about twice a year and store it in our freezer. It is a great topper for all your traditional jelly foods. I like to make toast with a little cream cheese and this on top for extra goodness. You can also add some water and simmer it to make a yummy strawberry syrup for your favorite breakfast treats. For the bread recipe visit Be Healthy, Be Happy.

Remember that when making jams and jellies that you shouldn't double the recipe. Make two separate batches if you need more than one batch provides.

Ingredients:

2 pints of strawberries that are washed, hulled and blended or purred in a food processor
4 cups sugar
1 box Sure-Jell Fruit Pectin for homemade jams and jellies (this needs to be exact or it will turn out runny)
3/4 cup water
washed and rinsed containers to hold jam

To Make:
Measure exactly 2 cups or pureed strawberries in a bowl. Stir on sugar. In a small sauce pan combine pectin and water. Turn burner on high and bring to a boil stirring constantly. Continue to stir for 1 minute. Remove from heat and stir pectin into fruit. Keep stirring until sugar is dissolved. Pour into containers leaving 1/2 inch space at the top for expansion during freezing. cover containers and let them stand at room temperature for 24 hours until they set. Store in freezer for up to one year or in your refrigerator for one month. Thaw in the fridge.