Even with all the eating out of hand and two pies, I still had enough strawberries to make jam. I can have fresh strawberry flavor all year long!
So I cleaned and sliced up a few pounds of strawberries.
You'll need a packet of pectin which can be found at any grocery store near their canning supplies. Look specifically for the low or no-sugar freezer jam packet and buy two. You can follow the directions on the back of the packet which calls for a ton of sugar. I only used 1 cup of sugar and 1 packet of pectin. Mix well.
The packet calls for 4 cups of mashed strawberries. I, of course, used 8 cups. Again, if your strawberries aren't really sweet, you'll probably want to use more sugar. Mash the strawberries really well but don't use a blender or food processor. It just doesn't set right.
Yum. Let it set up for 30 minutes. If it is still not "jammy" enough for you, then sprinkle some of the pectin from the second packet and stir it in well. Of course, you have to taste the product.
The rest of the jam can be spooned into sterilized jars or freezable plastic containers. It'll keep about 3 weeks in the refrigerator or a year in the freezer (often times, it'll last longer but that's what it says on the packet).
Now, I just have to decide whether I should be greedy and pick more strawberries this weekend (last chance for this season's crop!) or just hold out until the following week for Cherry Season!!