Strawberry Coconut Jam
Fresh fruit season is upon us and I can’t get enough of homemade jam! I had a little bit of store jam left and would only use it on Little W’s sandwiches haha saving the good yummy homemade kind for me!!
- 2 cups crushed fresh strawberries
- 4 cups sugar
- 1 1.75 ounce package Sure Jell 100% Natural Premium Fruit Pectin
- 3/4 cup water
- 1/3 cup flaked coconut sweetened or unsweetened, blended slightly
- 1-2 teaspoon coconut extract
Mix crushed strawberries with sugar, and let stand for 10 minutes.
Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute.
Stir the boiling water/pectin into the strawberries. Mix well.
Add the flaked coconut and the coconut flavoring. Mix well. Taste to see if you prefer a stronger coconut flavor. Add a small amount more flavoring if desired. Remember, a little flavoring goes a long way.
Ladle the jam into clean jars or plastic containers.
Place tops on the containers, and let sit at room temperature for 24 hours.
Place into freezer, and store frozen until ready to use.
With freezer jams they make small batches, and so as tempting as it is to double a batch in one bowl, never do it. The measurements need to be precise in order for it to set up. If you end up with runny jam, you can always cook it again or add some chia seeds to it to soak up some of the extra liquid.