Measure out 4 cups of hulled and halved strawberries into a large bowl. Ensure they are evenly sized for uniform cooking.
4 cups fresh strawberries
Add 3 cups of granulated sugar to the strawberries and stir to combine. Let the mixture sit for 10 minutes to allow the strawberries to macerate, releasing juices.
4 cups fresh strawberries, 3 cups granulated sugar
Pour the strawberry and sugar mixture into a saucepan and heat over medium heat. Bring to a gentle boil, stirring constantly with a wooden spoon to prevent burning.
4 cups fresh strawberries, 3 cups granulated sugar
Once bubbling and the mixture begins to thicken slightly, stir in the packet of rapid-set pectin. Continue boiling, stirring constantly, until the mixture reaches a rolling boil that cannot be stirred down, about 1-2 minutes.
1 packet rapid-set pectin
Remove the saucepan from heat. Use a spoon to skim off any foam from the surface. Test for doneness by placing a small spoonful on a chilled plate; if it gels within a minute, it’s ready.
Pour the hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe the rims clean, seal with lids, and let cool at room temperature. Store in the refrigerator for immediate use or process in a water bath for longer shelf life.
