So easy, and so delicious! We can never be out of this at my house because my husband loves this jam.
Put fresh strawberries, sliced and slightly mashed in large saucepan or stock pot
Add 1 box Sure-Jell (fruit pectin) and 1 tbls. butter
Bring mixture to a rolling boil, stirring often to prevent sticking
Add sugar, all at once, and bring mixture back to a rolling boil
Ladle into canning jars
Put jars in a large stock pot with a rack on the bottom; cover jars completely with water
Bring water to a rolling boil and process pint jars 10 minutes in boiling water bath
Allow jars to cool on a kitchen towel on counter-top 24 hours
5 cups crushed, fresh strawberries (the fresher the better)
7 cups sugar
1 pkg Sure-Jell (fruit pectin available in most grocery stores)
1 tbls butter
canning jars (available at WalMart and other similar stores)
Cook on high heat stirring constantly until mixture comes to a rolling boil (one that doesn’t stop when stirring); add sugar all at once and keep stirring until mixture comes to a rolling boil again. Cook 1 minute.
Remove from heat and place in canning jars (pints or 1/2 pints work best). Cover and seal each jar.
Place jars on a rack in large stock pot, cover with water – jars will be underwater by at least 1-inch.
Cover with lid and bring to a boil. Let boil 10 minutes.
Remove jars and place them on a towel on a counter undisturbed for 24 hours. Jam should be set after that time-frame and shelf stable.
Store in pantry up to one year.