The Kraft website is brilliant for all simple jam recipes but honestly, in a pinch, just look at the instructions in the Certo box. If you only make a single recipe (below), you will have tasty strawberry jam in about a half hour – no cooking, no processing. We always have this jam in our fridge or freezer and it’s perfect on any kind of pancake – our favorite being the famous Oven Pancake – but of course it’s also well-loved on muffins, biscuits and any type of toast. I regularly double the recipe below and even use my mixer for the stirring – I can never resist buying too many fresh berries from the market when they’re in season! – enjoy!
Strawberry Jam (No-Cook) – makes about 5 cups
enough cleaned and hulled fresh strawberries to give you exactly 2 cups when mashed/crushed – usually about 6 cups of whole berries
4 c. sugar
3/4 c. water AND 1 box (57g) Certo Pectin Crystals
Measure exactly 2 cups crushed strawberries into a large bowl – I find that my potato masher does the job perfectly, and I use my electric mixer. Add in all of the sugar, stir well, and then leave the mix to sit and macerate for 10 to 15 minutes, making sure to give it all a regular stir.
In a small pot, stir together the water and pectin and bring it to a boil while watching it and stirring carefully. Allow it to cook/boil for 1 minute while stirring constantly, then pour the pectin mix into the berry mix. Stir the new mix continuously for 3 to 5 minutes until all of the sugar is dissolved and the jam is no longer grainy.
Pour the jam into clean containers, leaving a 1/2-inch at the rim, wipe the rims and close the jars or containers tightly. Leave the jars to sit on your counter for 24 hours to give the jam time to set and then refrigerate or freeze as you wish – I keep all of my no-cook jam in the freezer except for the jar that we’re using, and we refer to this goodness in our house as ‘Freezer Strawberry’.