Strawberry Jam

Yesterday morning, my daughter and granddaughters enjoyed time together picking strawberries at a local produce farm.  Aren't these beauties??

Then we spent a little time together in my daughter's kitchen making some strawberry jam. 

The most important thing to remember when making jellies or jams is to have all of your ingredients measured and prepared before you start the process.  I like to put jams in smaller jars instead of pint jars.  This recipe will make approximately eight 1 cup jars.

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.  

2 quarts fully ripe strawberries

1 box SURE-JELL Fruit Pectin

1/2 tsp. butter or margarine

7 cups sugar, measured into separate bowl 

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.

Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.  

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) 

Recipe/Technique from Sure Jell