Strawberry Jam

2.5 pounds cut up / chopped strawberries (~5 cups), can be frozen
7 cups sugar
1 tsp butter
9 jam jars

Bring water to boil in large canner.

Wash jars and place in boiling water with lids until ready to use

Place crushed (thawed) strawberries in 8 quart saucepan.

Stir in 1 box pectin, 1 tsp butter.

Bring to full rolling boil, stirring constantly – meaning it’s boiling even while stirring.

Stir in sugar quickly and bring to full rolling boil for exactly 1 minute then remove from heat.

Ladle quickly into prepared jars, cover with sterilized lids.

Lower filled jars into boiling water, covered by 1-2 inches of water and boil for 10 minutes.

Remove jars and cool. Check lids to make sure there is a good seal (lid will not spring back when pushed). Store jams for up to 1 year.

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