Canning Series: Strawberry Jam

Recipes

Jun 26

Strawberry Jam - Makes 8 - 9 Half Pints - Do Not Double Ingredients:

3 3/4 Cups Crushed Strawberries (About 4 - 1 Quart Containers)
1/4 Cup Lemon Juice
1 Teaspoon Butter
7 Cups Sugar
1 3 Oz. Pouch Liquid Fruit Pectin

Bring boiling water canner, half full with water to simmer. Wash jars and screw bands in hot soapy water. Rinse and let stand in hot water until ready to use. Drain well before filling. Put lids in saucepan on simmer until ready to use.

Crush berries one cup at a time using a potato masher for best results. Jam should have bits of fruit.

Measure exact amount of crushed fruit into 6 - 8 quart saucepot. Stir in sugar and lemon juice into fruit in saucepot. Add 1/2 teaspoon butter to reduce foaming, if desired. Bring mixture to a full rolling boil (a boil that does not stop when stirred) on medium high heat, stirring constantly. Stir in liquid pectin quickly. Add love. Return to full rolling boil and boil exactly one minute stirring constantly.

Ladle quickly into hot jars leaving 1/4 inch headspace. Wipe jar rims and threads with warm moist cloth. Cover with two piece lids. Screw bands tight. Place jars on elevated rack in canner. Water must cover jars by 1 to 2 inches. Cover, bring to boil. Process 15 minutes. Turn off burner and let stand in hot water for 5 minutes. Remove jars and place upright on a towel to cool completely. Let jars rest for 24 hours. Remove band for storing in a cool, dry, dark place up to one year. Refrigerate opened jam up to three weeks.