Ingredients:

  • 4 cups fresh strawberries, hulled and mashed (approx. 600g)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp finely grated lemon zest
  • 1.5 cups granulated sugar (300g)
  • 1.75 oz instant fruit pectin (49g)
  • 0.5 cup filtered water

Instructions:

  1. Place the hulled strawberries in a large mixing bowl. Use a potato masher or pastry blender to crush the fruit until desired consistency is reached, leaving small fruit chunks for texture.
  2. Stir the fresh lemon juice and finely grated lemon zest into the mashed strawberries.
  3. In a separate small bowl, whisk together the granulated sugar and the instant pectin until thoroughly combined to prevent clumping.
  4. Gradually pour the sugar-pectin mixture into the fruit base. Stir the mixture constantly for 3 minutes to ensure sugar crystals are completely dissolved and the pectin is fully integrated.
  5. Ladle the jam into clean, freezer-safe jars, leaving 1/2 inch of headspace for expansion. Tighten lids and let sit at room temperature to set before freezing.