Last summer, my daughter and I made home-made strawberry jam and sold it from our front lawn! Last weekend, we made our first batch of this season. The recipe is the basic Sure Jell with a personal change: I add one ingredient and blend the mixture. The jam then, is smooth, not lumpy for spreading.
2 cups crushed strawberries
4 cups sugar
3/4 cup water
1 teaspoon cranberry juice
1 box Sure Jell Fruit Pectin
Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Discard stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Add cranberry juice. Stir in sugar. Let stand 10 min., stirring occasionally. Blend fruit mixture in blender on high for two minutes, until smooth.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)
Remember that jam-making can be tricky, and the consistency is key. Follow directions exactly.