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Strawberry Jam Recipe
8 half-pint (250 mL) jars
5 cups prepared strawberries, about 2 qt (2 L) 1.25 L
1/4 cup lemon juice 60 mL
7 cups granulated sugar 1.75 L
1 box (49 g) Fruit Pectin 1
Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Wash, hull and crush ripe fruit, one layer at a time; measure strawberries. Place Lids in boiling water; boil 5 minutes to soften sealing compound. Place fruit in a large, deep stainless steel or enamel saucepan. Add lemon juice. Measure sugar; set aside. Stir Fruit Pectin into prepared fruit. Bring fruit/pectin mixture to a full boil over high heat; stirring constantly. Add sugar; return to full, rolling boil. Boil hard 1 minute, stirring constantly. Remove cooked mixture from heat. Skim off foam with metal spoon. Ladle into a hot sterilized jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim to remove any stickiness. Center Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jars. Cover canner; return water to boil. Process 5 minutes at altitudes up to 1,000 feet (305 m). Remove jars. Cool, undisturbed, for 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place. For best eating quality, consume within one year.
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