Strawberry Jam


  • 1-pint strawberries, hulled and sliced
  • 2-tablespoons fruit pectin
  • ½ teaspoon butter
  • 1-cup sugar
  • 2 8-ounce jelly jars


  1. In a medium sized bowl, crush the strawberries with a potato masher
  2. In a skillet, combine the crushed strawberries, pectin, and butter.
  3. Stirring constantly, cook over medium-high heat, until the mixture boils.
  4. Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.
  5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.