Strawberry Jam
A delicious strawberry jam, perfect for toast and biscuits. This is how my mother taught me to make jam. The jars are sealed so they have a long shelf life.
Equipment
- 5 pint jars, with lids and rings
- 6-8 quart saucepan
Ingredients
- 5 cups chopped strawberries buy about 2 quarts ripe strawberries
- 1 box sure-jell fruit pectin
- 1/2 tsp butter to reduce foaming
- 7 cups sugar measured into a separate bowl
Instructions
- Have 5 clean pint jars ready and rings. Pour hot water over lids in a small bowl.
- Hull, wash, and chop strawberries. Measure exactly 5 cups into a 6 or 8 quart saucepan. Stir in the sure-jell and butter. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat stirring constantly. Stir in sugar and return to a full rolling boil. Boil for one minute. Remove from heat, skim off any foam on top of desired.
- Immediately ladle into jars, filling to within 1/4 inch of top of jars. Wipe jar rims and place hot lids and rings on snugly. Flip jars upside down on a towel and let sit for 12 hours or overnight until completely cooled. The boiling hot jam will seal the jars. After cooled, put jars in upright position and shake to make the jam fall down to the bottom of the jar if preferred.
Notes
If preferred, you can water bath your jars to seal them instead of inverting them on the counter. Place jars in water bath and process for 10 minutes (adjusted accordingly to your elevation).
Remove jars and let cool completely on a towel. After cooling, check lids to see if sealed by pushing on center of lid. If a lid springs back then it’s not sealed and requires refrigeration.
Remove jars and let cool completely on a towel. After cooling, check lids to see if sealed by pushing on center of lid. If a lid springs back then it’s not sealed and requires refrigeration.