One pound of fresh strawberries pretty much covers one batch of Surejell freezer jam.
Always pick Surejell over MCP pectin.
According to the sources on the internet, one tablespoon commercially made strawberry jam contains 3 teaspoons of sugar.
I calculated the amount in homemade jam based on the sugar to berry ratio. (Not sure if that really is the scientific way to do it, but it was the only way that made sense.) The jam is 2/3rds sugar, 1/3rd strawberries. (Yikes, seems like a lot!) However, 2/3rds of 1 tablespoon is only 2 teaspoons.
So even though it seems like there is a lot of sugar in homemade strawberry jam, there is a third more in the stuff you just grab off the shelf. So, not only does it have less sugar, it is naturally red from the berries - no nasty red coloring!
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