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You must first purchase or pick about 2 quarts of fresh strawberries. (Hint: Do not wash your strawberries until just before using, they will last longer this way).

Place a large pan of water on the stove, add 5 pint size jars, seals and rims to it, and bring it to a boil while you are washing and removing the stems from your strawberries. (You can purchase a case of jelly/jam jars at most discount or grocery stores fairly cheap; they come with the jars, seals and rims).

When you have cleaned your strawberries and removed the stems, place the strawberries in a bowl, use a potato masher and crush the strawberries. When crushed, the strawberries should measure about 5 cups.

Measure 7 cups of granulated sugar and set aside. Place the 5 cups of crushed strawberries in a medium (6-8 quart) saucepan, add 1 box of powdered fruit pectin and 1/2 teaspoon butter or margarine and stir well. Turn the flame on medium heat. Powdered pectin can be bought in the jello section of most grocery stores. Bring this mixture to a full rolling boil, stirring often. A full rolling boil is one in which you stir and the boiling does not stop while you are stirring it. When it has reached a full rolling boil, quickly stir in the sugar. Once again, bring to a full rolling boil, when it has reached a full rolling boil, boil for 1 minute, stirring constantly. Remove from heat. Skim any foam off of the top of the jam. Remove the jars one at a time from the boiling water with kitchen tongs. Pour the hot jam into the hot jars to 1/8" from the top. Wipe the tops of the jars with a clean, damp wash cloth to remove any jam that might have gotten on the rims (this will prevent a good seal and cause spoilage). Place the seals on top of the jars (gummy side must be in contact with the rim), then screw the rims on tightly. Invert the jars (turn them upside down) for 5 minutes. Then turn them right side up and after about 1 hour, you should hear the jars popping. This popping is the seals sealing. If after 24 hours, you push on the seal and it pops up, store that jar in the refrigerator. If the seal stays down, you can remove the rim and store your jam in a dark cabinet. Don't forget to label and date your jars.

Yield: 5 pints