This sweet condiment is the perfect addition to any dessert this Christmas season.


  • 1 1/3 cups crushed strawberries

  • 1 1/2 Tbsp Ball® RealFruit™ Classic Pectin

  • 1 cup granulated sugar

  • 1/4 tsp Butter, optional


  • 1.

    Prepare boiling water in waterbath preserving pot or stockpot. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

  • 2.

    Combine crushed strawberries in a large saucepan. Gradually stir in Ball® RealFruit™ Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

  • 3.

    Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

  • 4.

    Ladle hot jam into hot jars, one at a time, leaving 1/4 inch (0.5 cm) headspace. Wipe rims. Centre lids on jars. Apply bands and adjust to fingertip tight.

  • 5.

    Process filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to 1 year.


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