Why jam? We usually have kilos of strawberry and making jam is the best way to use most of our strawberries.

We clean, dry, store in zip lock bags and keep them in the freezer for juice, smoothies, dessert and ice cream. The rest we make them into jars of jam that we sometimes share with friends and family.

Add clean & hulled strawberries to a big bowl. Crush with potato masher (Crush them finely for a smoother jam, and coarsely for a chunky one). Add water, pectin & 1/4 cup of sugar into the berries.

Pour berry mixture into a large saucepan or Dutch oven & heat over medium high heat, stirring constantly. Bring to a boil then add the remaining sugar and continue to stir and bring it to a full rolling boil again for another minute or two.

Remove from the heat and allow to cool for 5mins. Skim off any foam. Transfer jam to clean jars. This jam is also freezer friendly. Allow it to cool before storing it into a freezer safe containers.

Check out link down below for no-pectin strawberry jam.