- 5 cups fresh strawberries, washed and hulled
- 4 cups sugar
- 1 (1.75 oz.) box pectin
In a large bowl, use a potato masher to lightly crush the strawberries. Stir in the sugar and set aside to macerate for 30 minutes.
To a small pot set over high heat, bring the pectin and ¾ cup of water to a boil. Boil, stirring continuously, until it thickly coats the back of a spoon, about 1 minute. Pour into the bowl with the strawberries and stir until the sugar is dissolved.
Into sterilized jars, pour the jam to reach ½ inch below the rims. Seal with lids and set aside to set, 6–10 hours. (The jam will keep, refrigerated, for up to 3 weeks after opening.)