When we think of Mother’s Day, many of us think of the tradition of breakfast in bed. We often cherish memories of bringing our mothers breakfast to start off their big day. Even toast with jam takes on a special twist, when you make the jam yourself.
Mother’s Day coincides nicely with the beginning of strawberry season. Freshly picked strawberries are ideal for this recipe; but red, ripe strawberries from the grocery will also make a flavorful treat.
Strawberry Jam
8 cups strawberries (5 cups crushed)
7 cups sugar
1 pouch liquid pectin
Hull and crush the strawberries and place into a large pot. (Don’t forget to include the juice!) Add sugar, mix well, and cook over low heat until sugar is melted. Bring to a boil.
Stir in pectin quickly and return to a boil. Remove from heat. When cool, place in freezer containers and freeze amount you are not planning to eat.
Makes 8 cups of jam.
Adapted from Certo Liquid Pectin recipes.
