Recipe - Strawberry Jam

Strawberry Jam

5 cups crushed strawberries with juice (appx. 4 pints strawberries)
7 cups sugar
1 box pectin
½ teaspoon butter or margarine

Bring boiling water bath canner, half full with water, to simmer. Prepare jars and lids, keep hot until used. Place berries in a 6-8 quart saucepan. If necessary, add water to get exact amount. Mash berries with a potato masher or if using a food processor, pulse to chop, DO NOT PUREE. Measure EXACT amount of sugar into a separate bowl. Place EXACT amount of berries in another 6-8 quart saucepot, stir in one box of pectin and butter (butter or margarine helps to reduce foaming at the end of cooking). Bring to a FULL ROLLING BOIL (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a FULL ROLLING BOIL and boil for EXACTLY 1 MINUTE, STIRRING CONSTANTLY. Remove from heat. Skim off any foam with a metal spoon. Ladle into hot jars, leaving 1/8” headspace.

Process 10 minutes in boiling water bath canner.

Note:
If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the processing boiling time.

Canning Strawberry Jam