Our family’s kind of spoiled for any other type of jam, although we’re not opposed to trying new ones occasionally (especially ones given as gifts and/or as a travel souvenir). I just use the recipe in the Sure-Jell package and have found that the easiest way to crush strawberries is in my little mini food processor. I’ve even drawn a line at the two-cup mark so I don’t have to dirty a measuring cup. One recipe usually makes about 3 jars, using old jam or condiment jars.
Frozen Strawberry Jam
2 cups crushed strawberries
4 cups sugar
1 package dry pectin
¾ cup water
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan – will be lumpy at first. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the mixture into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers, leaving about 1/2″ headroom.
My favorite way to use our strawberry jam – on toasted homemade bread. This time it was Honey Wheat Bread.