Really easy Strawberry Jam

4 cups pureed strawberries (you can use fresh or frozen)
1 pkg "no sugar added or low sugar added" pectin
3 cups sugar

So I know you are using the no sugar added pectin and you are totally welcome to use the directions on the box however I like mine a little sweeter than that.

Put your strawberry puree in your pot and add pectin. Heat on med/high heat stirring until a rolling boil begins. Quickly add all the sugar and continue stirring until boil starts again. As soon as the mixture begins boiling set your timer for 1 min and stir non-stop. At the end of your min remove from heat.

You will want to can this but don't be afraid of that idea. It is really easy. All you need is a ginormous pot or canner, jars with lids and some water.

Fill your canner half full of water and bring to a boil. Place your jars (empty) in the boiling water so they can get warm. When you finish making the jam fill your jars leaving about a half inch open at the top. Use a clean, wet cloth and wipe the rim of the jar clean and then dip your lid into the canner and place on the jar. Screw the ring on but not real tight. After all your jars are covered, place them down in the canner making sure that when you have them all in the tops are covered with water. Let the water come back to boiling and then time them for 5 min of hard boil. At the end of the 5 min, take the jars out of the water and set on a cooling rack. You should hear the happy little sound of "tink tink tink" as the jars seal. Let everything cool and then check the lids to make sure they sealed. If the lid pops when you push on it then it didn't seal but if the lid looks like it has been sucked down into the jar a little you are good to go! It is seriously that easy.

These make great gifts for friends and co-workers. Everyone loves homemade gifts and they will all think you are so amazing for making the jam, (we just won't tell them how easy it is). Have fun. You can also do this with mixed berries and peaches. Grape is easiest as a juice jelly. I will post the recipe for that later down the road, it is a little different. Have fun!