• 2 Packages (16 ounces each) Driscoll's Strawberries, hulled and cubed
  • 4 1/2 Cups granulated sugar
  • 1 Lemon, sliced
  • 1 Package (1.75 ounces or 5 tablespoons) pectin
  • 1 Tbsp. butter (optional)
  • Optional flavorings: 2 tablespoons Campari, or a handful of fresh mint or basil, or one scraped vanilla bean
  1. PREHEAT oven to 175°F.
  2. BRING TO BOIL a large pot of water.
  3. SUBMERGE 4 half-pint jars into boiling water and LEAVE to STERILIZE 15 minutes.
  4. EMPTY jars of water and TRANSFER to warm oven until needed.
  5. STERILIZE other equipment (as practical) such as a large ladle, heat-proof tongs, jar funnel, etc.
  6. FILL a small saucepan with water and HEAT over low heat and PLACE jar lids into warm water until needed (this softens the sealing compound).
  7. PLACE 2 packages hulled and cubed strawberries into a sperate large pot (enamel or stainless steel is best).
  8. ADD 4 ½ cups granulated sugar and STIR to coat strawberries.
  9. LET STAND until strawberries become juicy, about 20 minutes.

  10. ADD 1 sliced lemon and ADD 1 package (1.75 ounces or 5 tablespoons) pectin.
  11. ADD 1 tablespoon butter to reduce foaming (optional).
  12. STIR strawberry mixture and PLACE over medium-high heat.
  13. BRING to a rolling boil and STIR frequently to prevent burning on bottom of pot.
  14. SKIM AWAY any foam and ADD additional butter if needed to reduce foaming (optional).
  15. REDUCE heat to medium and continue STIRRING occasionally 45 – 90 minutes or until jam passes thickness test.

  16. JAM THICKNESS TESTS: 1) surface of jam should look glossy 2) jam should hang off spoon like syrup or honey 3) drop a small amount of jam onto a cold plate and run finger through the center of dollop; jam should not run back together.
  17. REHEAT large pot of water to boiling.

  18. ADD flavorings if desired: 2 tablespoons Campari, or a handful of fresh mint or basil, or one scraped vanilla bean.
  19. REMOVE jam from heat and DISCARD lemon slices and seeds.
  20. DIVIDE jam carefully between prepared jars.
  21. WIPE jar rims carefully to remove any spilled jam.
  22. PLACE prepared lids onto jars and TIGHTEN lid rings only finger tight. Do not over-tighten ring lids.

  23. LOWER jars slowly and carefully into boiling water using hot pads and heatproof tongs.
  24. BOIL jars 10 minutes.
  25. REMOVE jars carefully and LET COOL to room temperature on a folded kitchen towel.
  26. CHECK jar seals: remove rings and hold jar lid edges and lift jar 1 – 2 inches above countertop; if lids hold the seal is good. Sealed jars can be stored in pantry for at least a year. Unsealed jars should be refrigerated and used promptly.
Serving Size:

1 tablespoon

Calories 70
Total Fat 0.24 g
Saturated Fat 0.11 g
Cholesterol 0.48 mg
Sodium 2 mg
Total Carbohydrates 17.58 g
Dietary Fiber 0.46 g
Protein 0.12 g