Servings: 8 half pint jars
Time: 2 hours
Ingredients
5 cups strawberries
7 cups granulated sugar
1/4 cup lemon juice
6 Tbsp pectin
Pinch of salt
7 cups granulated sugar
1/4 cup lemon juice
6 Tbsp pectin
Pinch of salt
Directions
Prepare Strawberries
Remove tops from strawberries and slice in quarters. Crush slightly with a masher.
Prepare Jam
Combine strawberries and lemon juice in a 8 quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add all of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
Prepare Hot Water Bath
While jam is simmering, place clean jars in a large pot and cover with 1 inch of water. Bring jars to almost a boil. Heat clean, new jar lids in a second small pot. Bring jar lids to a simmer (you should see bubbles in the pot but don't bring to a boil).
When jam is ready, fill each jar up to 1/4 inch headspace and place a lid on. Place filled jars back into large pot. When all jars are full, make sure there is an inch of water on top of the jars and put the lid on the large pot. Process at a rapid boil for 10 minutes.
Remove jars onto a wooden cutting board and let sit for 24 hours before labeling and putting away.
Remove tops from strawberries and slice in quarters. Crush slightly with a masher.
Prepare Jam
Combine strawberries and lemon juice in a 8 quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add all of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
Prepare Hot Water Bath
While jam is simmering, place clean jars in a large pot and cover with 1 inch of water. Bring jars to almost a boil. Heat clean, new jar lids in a second small pot. Bring jar lids to a simmer (you should see bubbles in the pot but don't bring to a boil).
When jam is ready, fill each jar up to 1/4 inch headspace and place a lid on. Place filled jars back into large pot. When all jars are full, make sure there is an inch of water on top of the jars and put the lid on the large pot. Process at a rapid boil for 10 minutes.
Remove jars onto a wooden cutting board and let sit for 24 hours before labeling and putting away.
