This easy recipe makes delicious strawberry jam in 30 minutes of prep time. By using uncooked strawberries, you get a fresh taste of the fruit in every bite!


1 quart (1 L) fresh strawberries [2 cups (230 g) of crushed berries]*
4 cups (800 g) sugar
1 pouch of CERTO Liquid Pectin
2 tablespoons (30 ml) fresh lemon juice
(6) 8-ounce (240 ml) mason jars [makes 8 cups (1.9 L) of jam]


Sterilize mason jars and lids in boiling water and dry thoroughly.

Stem and dice strawberries. Place in a bowl and mash until crushed completely. Mix in sugar and let stand 10 minutes, stirring occasionally.

Combine pectin and lemon juice in small bowl. Add to strawberry mixture and stir 2-3 minutes until sugar is dissolved and no longer grainy.

Fill containers immediately to within ½ inch (13 mm) of tops. Cover with lids and let stand at room temperature for 24 hours to set. After which jam is ready to use.

Refrigerate up to 3 weeks or store in the freeze up to 1 year.

Thaw in refrigerator.