Strawberry Jam

Delicious on toast!

Photo by Terry S.

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

6

cups

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • 4

    pints strawberries, hulled (5 cups crushed)

  • 7

    cups sugar

  • 1

    box Sure Jell fruit pectin

  • Canning Supplies:

  • Large canning pot (large enough to completely submerge the jars in water)

  • Canning tongs

  • Mason Jars with lids and screw-on caps

  • Wide-mouth canning funnel

  • Canning rack to go inside the pot

  • Bubble Remover/Headspace Tool

  • Magnetic Lid Lifter

Directions

Wash jars and screw bands in hot, soapy water; rinse with warm water. Fill the canning pot two-thirds full of water and bring it to a simmer. Using canning tongs, submerge the mason jars in the water. Leave them there with the water simmering while you prepare the jam. Bring a small saucepan of water to simmer and add the jar lids (but not screw-on caps). Allow them to stay in the saucepan while you prepare the jam. Wash, hull and measure 1 pint of strawberries at a time. Measure exactly 7 cups of sugar and set aside in a separate bowl. Crush the strawberries in another bowl. Spoon a total of exactly 5 cups of crushed strawberries, but not all of the juice, into a pot. Stir 1 box of pectin into the fruit. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in the sugar quickly and return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. One at a time, remove the jars from the hot water draining well before filling. Place each jar on the counter top and insert the mouth of a wide-mouth canning funnel. Using a ladle, pour the preserves through the funnel into the jars. Stop when the jam is 1/4 inch from the top. (Do not under-fill the jars.) Use a damp cloth to wipe off any stickiness from the jars. Then run the bubble remover along the inside of the jars to remove any air pockets. Remove one of the lids from the simmering water and set it on top of a jar. Center it, and then screw the round ring on the outside of the jar. Don't over-tighten; just attach them gently. Continue until they're all filled. Next, turn up the heat on the pot of water to high. When the water is boiling, set all the jars into the canning rack and lower the rack to submerge the jars in 1 to 2 inches of water adding boiling water if needed. Cover the pot and gently boil for 10 minutes. Remove jars and place upright on a towel to cool completely undisturbed for 24 hours; over a period of time, you should hear the lids pop as they seal themselves. The center of each jar should be tightly indented and not give at all when you press your finger on them. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store unopened jam in a cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.

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