Strawberry Jam

What You Will Need

• 2 quarts fresh strawberries
• 4 cups granulated sugar
• 1/4 cup bottled lemon juice
• 1 package powdered fruit pectin
• 4 half-pint canning jars with lids and bands
• A boiling-water canner or deep stockpot with rack
• Jar lifter, ladle, and a clean damp cloth

Step-by-Step Recipe

1. Prepare the jars. Wash jars, lids, and bands. Keep the jars hot until ready to fill. Prepare your boiling-water canner and bring the water to a gentle simmer.
2. Wash and crush the berries. Rinse the strawberries well, remove the stems, and crush them one layer at a time. Measure the exact amount needed for the recipe.
3. Combine ingredients. In a large pot, stir together the crushed strawberries, bottled lemon juice, and powdered pectin.
4. Bring to a full boil. Heat the mixture over medium-high heat, stirring often, until it reaches a full rolling boil that cannot be stirred down.
5. Add the sugar. Stir in all the sugar at once. Return the mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
6. Fill the jars. Remove the pot from the heat. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe the rims, apply lids, and screw on bands until fingertip tight.
7. Process in a water bath. Place jars in the canner, making sure they are covered by at least 1 inch of water. Bring to a full boil and process for 10 minutes, adjusting for altitude if needed. (see chart below)
8. Cool and check seals. Remove jars and let them cool undisturbed for 12 to 24 hours. Check that each lid has sealed before storing.