Strawberry Jam

By Jacky H

Ingredients

• 5 cups crushed fresh strawberries
• 7 cups sugar
• 4 tbsp bottled lemon juice
• 1 pkg (57g) Bernardin fruit pectin

Preparation

Step 1

Place 6 clean 259ml mason jars in a boiling water canner, fill with water, cover and boil hard for 10 minutes.
Boil snap lids 5 minutes - not longer. Keep jars and lids in hot water until ready to use.

Wash, hull and crush strawberries, one layer at a time. Measure 5 cups.

Measure sugar and put aside.

Combine prepared strawberries and lemon juice in a large, deep, stainless steel saucepan. Whisk in fruit pectin until dissolved.

Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full, rolling boil, boil hard for 1 minute. Remove from heat, skim foam.

Ladle jam into a got, sterilized jar to withing 1/4 inch of top rim. Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Put on lids but not too tight. Fill remaining jars. Place jars into canner.

Cover canner, return water to a boil. Boil for 5 minutes. Remove jars and cool upright.