- 8 rounded cups, or 2 pounds, of strawberries
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 ½ cups sugar
- Pectin (See below)
Crush 8 rounded cups, or 2 pounds, of strawberries to get 4 cups of crushed fruit. Add 2 tablespoons each of lemon juice and chopped fresh mint.
If using Ball instant fruit pectin: Combine 1 ½ cups sugar with a packet of Ball instant fruit pectin and stir into the fruit for three minutes. Transfer the jam into small jars or containers and allow it to firm up more in the fridge overnight.
If using Pomona's Universal: Stir together crushed strawberries, sugar, lemon juice, and mint. Blend 3 teaspoons pectin powder with ¾ cup boiling water really, really well—until the pectin is dissolved and the mixture is smooth. Immediately stir it into the fruit/sugar mixture. Add 2 teaspoons calcium water and stir until the jam just begins to set.