Wednesday, June 23, 2010
3 quarts ripe strawberries, washed, stemmed and cut into pieces
1 package powdered pectin (1.75 oz.)
8 cups sugar
Brush berries with a potato masher in a large bowl. Add pectin and stir well, pour into large pot and turn on high heat. Bring to a full boil (bubbles should cover the entire surface). Add sugar, continue stirring and return to a full boil. Boil rapidly for one minute, stirring constantly. Remove from heat, skim top. Allow to cool five minutes and skim again.
Ladle into sterilized canning jars, leaving 1/4" of space at the top. Place lids on jars. Place jars on a rack in a pot of simmering water, making sure jars are completely covered with water. Boil for 15 minutes; cool. Carefully remove from water. Check for proper seal. Store in a cool, dark place.
Save the skimmed jam--it's still good on toast. Nothing beats fresh jam (my Grandma taught me that)!
The seals on the jars might take several hours to seat. You may hear popping noises as they cool and the jars seal. This is normal.
The brand of pectin you choose might require less sugar. I used 8 cups for a double batch.
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