• 1 quart Ontario strawberries
  • 4 cups granulated sugar
  • 1 pouch Certo liquid fruit pectin
  • 2 tbsp. lemon juice



 1. Stem and thoroughly crush strawberries, one layer at a time. Measure 13/4 cups into a large bowl.
 2. Add granulated sugar to fruit and mix well. Let stand 10 minutes.
 3. Stir in Certo and lemon juice. Continue to stir for 3 minutes, until most of sugar is dissolved.
 4. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours). Store in freezer. If used within three weeks, jam may be stored in refrigerator.


5 cups