Jam Out With This Easy Strawberry Jam Recipe

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Rainy spring days are over and the summer sun is finally out! While some love summer for the sun, Valley can’t help but celebrate the start of fresh summer fruit, especially strawberries! Locally grown strawberries make for a delcious summer snack, whether you’re dipping them in chocolate or eating them plain.

One of Valley‘s favorite ways to eat strawberries is in a refreshing jar of strawberry jam! Eat it on a piece of toast, on crackers or in a PB&J— either way you won’t be able get enough of it. You’ll want this homemade jam for every meal, and the best part is that it is SO easy to make.

Valley’s recipe for strawberry jam is a perfect gift for a neighbor or if you’re visiting a friend’s summer home. You can even freeze jars of jam for a later date so you can enjoy it during winter months to remind you of summer’s sweet strawberries. Jam out with this recipe this summer because it is berry delicious!

What you’ll need:

1 quart locally grown strawberries

4 cups granulated sugar

2 tablespoons lemon juice

1 pouch Certo (liquid fruit pectin)

4-6 Mason jars

What you’ll do:

1. Make sure to thoroughly wash your Mason jars by cleaning the jar and the lid in warm, soapy water. Dry completely.

2. Rinse fully ripe strawberries and remove any stems.

3. Use a hand masher to crush the strawberries. Mash the strawberries until they are almost completely mashed, leaving a few chunks (because they taste the best).

4. Measure 2 cups of mashed strawberries into a large bowl.

5. Gradually stir in 4 cups of sugar with the strawberries. Let stand for 10 minutes, stirring occasionally.

6. Mix pectin and lemon juice in a small bowl. Add to the strawberry mixture; stir for three minutes or until sugar is dissolved.

7. Fill your containers with the strawberry mixture, leaving one-half inch room at the top.

8. Immediately cover jam with lids.

9. Let the jars stand at room temperature for 24 hours. Then, enjoy!

10. Refrigerate the jam for up to three weeks, or freeze it up to one year!

Try this recipe and be sure to tag us in your Instagram picture at @ValleyMag. What’s your favorite way to eat strawberries this summer?