Don't be intimidated by the idea of making homemade jam. We'll walk you through the three simple steps - you won't believe just how easy it is to make a batch of homemade strawberry jam!
What do I need ?
Original recipe yields 128 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4-1/2 cups prepared strawberries (buy about 12 cups strawberries)
1 box Certo Pectin Crystals
7 cups granulated sugar
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How do I make it ?
Hull and crush strawberries, one layer at a time. Measure exactly 4-1/2 cups prepared strawberries into large saucepan. Add pectin crystals; mix well.
Bring to boil on high heat. Stir in sugar. Return to boil; cook 1 min. Remove from heat. Stir and skim 5 min. to prevent fruit from floating to surface.
Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.
Kraft Kitchen Tips!
Cooked jams and jellies can be stored unopened on the shelf for up to 1 year.
How to Accurately Measure the Sugar
To ensure accuracy of the sugar measure when preparing jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the fruit mixture in saucepan.
Calories From Fat
% Daily Value
Total fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total carbohydrate 12 g
Dietary fibre 0 g
Sugars 12 g
Protein 0 g
8 (1-cup/250-mL) jars or 128 servings, 1 Tbsp. (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.