Our favorite flavor!
Strawberry Jam – makes 12 1/2 pint jelly jars
Equipment
- 1 boiling water bath canner
- 1 potato masher
- 12 Ball Mason jars – 1/2 pint size
- 12 Ball Mason jar lids and rings
Ingredients
- 12 cups fresh strawberries, diced
- 1 box Sure-Jell Low Sugar Fruit Pectin
- 4 cups sugar
- 1.5 cups lemon juice
Instructions
- Run the jelly jars through a dishwasher cycle.
- Warm jars half-filled with water in a boiling water bath canner that is filled with warm water about half-way up the jars.
- Boil together all ingredients until thickened, stirring often, about 10 minutes. Use the potato masher to mash the strawberries in to smaller pieces.
- Test to see if jam is thick enough by spooning a little bit on a flat dessert plate. If you can run your finger through the jam without the jam running back together, then it is ready to be canned.
- Fill the jars, put lids and rings (that have been washed in hot soapy water) on jars and screw on until finger-tight. Place jars evenly spaced in water bath canner.
- Add water to canner until the water level is above all the jars by about 1 inch
- Boil the jars for 5-10 minutes depending on altitude level. High altitude use 10 minutes. Start timing when the water in the canner is boiling. If using a canner with a regulator, do not use the regulator in water bath canning.
- Allow the canner to cool down before removing jars. When jars are removed, listen for the jars to seal – it will sound like a dull ping. Do not tip the jars when they are hot. Leave out on cookie sheet undisturbed. If any jars do not seal after 24 hours, keep that jelly in the refrigerator for consumption. All others that have sealed are shelf-stable.