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Ingredients:
½ teaspoon butter (optional, to reduce foaming)
5 cups strawberries, crushed
7 cups sugar
1 packet pectin
Instructions:
- Prepare the Strawberries: Start by washing the strawberries thoroughly. Remove the stems, then crush the strawberries in a large bowl using a potato masher or a fork until you reach the desired consistency.
- Prepare the Jars: Sterilize the canning jars and lids by placing them in boiling water for 10 minutes. Keep them hot until ready to use.
- Cook the Jam:
- In a large pot, combine the crushed strawberries and pectin. Stir the mixture over medium-high heat and bring it to a rolling boil, stirring frequently.
- Once the mixture reaches a full boil, add the sugar all at once. Stir continuously to dissolve the sugar, and return the mixture to a full rolling boil.
- Boil the mixture for exactly 1 minute while continuing to stir. If using, add the butter to reduce foaming.
- Skim Foam and Ladle Jam: Remove the pot from heat and skim off any foam that has formed on the surface. Immediately ladle the hot jam into the prepared jars, leaving about ¼ inch of headspace at the top.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process the Jars: Place the jars in a water bath canner, making sure they are fully submerged with at least 1 inch of water above the jars. Bring the water to a boil and process the jars for 10 minutes.
- Cool and Store: Carefully remove the jars from the canner using a jar lifter and place them on a towel to cool. As they cool, you should hear the lids pop, indicating that they are sealing correctly. After 24 hours, check the seals by pressing the center of each lid; it should not flex up and down. Store the sealed jars in a cool, dark place for up to a year.
Notes: Ensure strawberries are ripe and free of blemishes. Skim off any foam after boiling for a clearer jam.
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