Strawberry Jam, Perfected (using no pectin)

I am a total beginner in making my own fruit jams, but this recipe is easy and pretty foolproof. You can substitute strawberries for just about any kind of jam. I use olallieberries or raspberries with great results.

A few tips:

Plan on 2 hours, from start to finish. Sterilize the jars and lids in hot, simmering water.
You will need a set of long tongs or a can lifter (look for canning supplies). Have clean cloths ready and a good set of oven mitts-- the boiled jam reaches about 217°F degrees!

Canning is not hard to do. For more info, please visit my food blog:
http://foodiewife-kitchen.blogspot.com/2009/06/preserving-summer-strawberry-balsamic.html

For more photos and a simple instructions on how to make this, please visit my food blog:

www.foodiewife-kitchen.blogspot.com