This is about a gallon of strawberries, give or take. Aren't they beautiful?
Cleaned, hulled and sliced. Yeah, it's a crappy job. I hate it about as much as I hate cleaning and stemming green beans. But, it's gotta be done. After cleaning/slicing/hulling, we move to the fun stuff: Squishing.
I just picked a flat-bottom bowl, put the strawberries in one layer, and started smooshing. I dumped them in a measuring cup, then repeated until I ended up with 4 cups of squished berries and their juice.
The recipe calls for 1 cup of fruit juice, with the recommended flavors being apple or white grape. The explaination is that these are "neutral flavors" and won't compete in flavor with your jams. I didn't have either of the juices, so I just used water.
Add the package of pectin slowly and stir. Keep stirring.
Bring to a boil that you can't stir down. Here comes the foam. Keep stirring or it will stick to the bottom.
The insert says you can add a little butter at this point to cut back on the foam. I'm trying to make this healthy, so I didn't add that. I just skimmed the foam. Say, wait a tick. That looks to me like it's about to boil over. We're going to need a bigger boat. But we're going to keep stirring.
The insert says to fill to 1/4 inch headspace...I fill them like this:
This batch made three...are these pints? I think their pints. They're what my Grandma used to make us jelly for years. I have about 30 of these, in many different shapes and sizes.
I'm not going to repeat the recipe, you just go out and get a box of the pectin. The insert is in there, I promise.
As with anything, what you buy in the store pales in comparison to homemade. If you have the means, you should try this. Go out and get yourself a package of No Sugar Needed Pectin, follow the instructions on the insert and make some jam.